More Advocare Recipes

April 18, 2013 By 2 Comments

Grilled Chicken with Red Pepper Hummus

Week after week, more people come to my blog searching for Advocare recipes than any other topic. Back in January I did a compilation of every Advocare Cleanse-friendly recipe on Fort Mill SC Living. Since then, I have tried even more recipes, but instead od adding them to the list, I decided to do a new post.

If you’re not familiar with the Advocare 10 Day Cleanse, you can read about my experience on it here and here. For the Cleanse, you will need an AdvoCare Herbal Cleanse (Citrus) and some Advocare Spark Energy Drink . (Note: I have linked to the products on amazon.com because it is the easiest way for me to do it, but technically Advocare is only supposed to be sold through Advocare’s independent distributors. They will not refund any money spent on advocare products ordered from Amazon.)

I had good success on my cleanse. (Not a huge fan a swallowing a bunch of pills or the fiber drink- Yuck!)

But the eating part of the cleanse is what I really like. It’s just a good way to eat for weight loss and it does a fantastic job of eliminating my sugar cravings.

These are the things you can’t have during the 10 days:

  • Dairy
  • Alcohol
  • Fried Foods
  • Sugar
  • Bad Fats
  • Coffee- You can have limited coffee, but no added dairy or sugar
  • White breads, starches, etc

These are the foods you can have:

  • Fruits and Vegetables
  • Lean meats
  • Seafood (they don’t recommend shrimp or lobster during the cleanse. Not sure why except maybe the high sodium content. I have included a few shrimp recipes in my other list since they are such a healthy, low calorie food.)
  • Nuts (but not too many)
  • eggs
  • Healthy fats- avocado, olive oil, seeds
  • Limited complex Carbs- brown rice, hummus, oatmeal, quinoa

Pina Colada Protein Shake- dairy freePina Colada Protein Shake

Since Whey Protein Powder is made from milk, it’s best to use a soy or hemp-based protein powder.

Chocolate Avocado Protein ShakeChocolate Avocado Protein Shake

Blueberry Almond PancakesBlueberry Almond Protein Pancakes

Instead of serving with maple syrup, use just a touch of sugar-free syrup. The pancakes are already very sweet due to the mashed ripe banana in the batter and the blueberries and protein powder.

Crispy Kale ChipsCrispy Kale Chips

Grilled Chicken Salad with Avocado and CornGrilled Chicken Salad with Avocado and Corn

Leave the parmesan cheese off.

Beef Tenderloin and Sweet Potato SaladAsian Beef and Sweet Potato Spinach Salad

The salad dressing has a small amount of honey in it so use the dressing sparingly. You could also experiment with reducing the amount of honey and adding a little stevia or splenda.

Greek Salad with Tuna and Whole Wheat CouscousGreek Salad with Tuna and Whole Wheat Couscous

Leave the feta cheese off.

Toasted Quinoa and Scallop SaladToasted Quinoa Salad with Scallops and Sugar Snap Peas

Chicken Kabobs with Red Pepper HummusGrilled Chicken with Roasted Red Pepper Hummus

Seared Scallops with Sweet Potato-Cauliflower PureeSeared Scallops with Cauliflower-Sweet Potato Puree

Cleanse or no cleanse, these are some delicious and healthy recipes that will help give your body the nutrients it needs to have optimal health and a high level of energy.

Related Posts

Advocare Cleanse Recipes

Monday Makeover: 10 Day Advocare Cleanse

Monday Makeover: 10 Day Advocare Cleanse Results

 Disclosure: There are amazon.com affiliate links in this post. If you make an amazon purchase through one of these links, Fort Mill SC Living will earn a small commission at no cost to you.

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Recipe: Grilled Chicken Sandwiches with Mardi Gras Slaw

April 13, 2013 By 1 Comment

Chicken Sandwich with Mardi Gras Slaw

Looks like grilling season is finally here. When the days are long and hot, an easy light dinner is in order. Grilled chicken sandwiches are always a crowd pleaser, plus they are healthy and easy to whip up. But sometimes they can get a little tired and old.

Chicken Sandwich with Mardi Gras Slaw

A grilled chicken sandwich goes from boring to fabulous with the addition of Mardi Gras Slaw. With vibrant purple, green, and gold colors, Mardi Gras Slaw is visually appealing as well as a treat for the salivary glands. It has all the qualities of a good coleslaw- a nice crunch, a tangy sweetness, plus a creamy saltiness from the addition of blue cheese crumbles.

Most boneless, skinless chicken breasts weigh in at close to half a pound. I like to butterfly them and cut each one in half. This way they are thinner and cook faster, plus they are closer to the recommended portion size for meat.

Chicken Sandwich with Mardi Gras Slaw

Recipe: Grilled Chicken Sandwiches with Mardi Gras Slaw
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Recipe type: Sandwich
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Serves: 4
A crunchy, colorful, and creamy Mardi Gras Slaw makes these chicken sandwiches a festive treat.
Ingredients
  • 2 boneless, skinless chicken breasts, butterflied and cut in half
  • juice of half a lemon
  • 2 tablespoons olive oil
  • 2 to 3 cloves garlic, minced
  • 2 cups thinly sliced napa or savoy cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced yellow bell pepper
  • ½ cup thinly sliced red onion
  • ½ cup blue cheese crumbles
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons sugar
  • freshly ground black pepper
  • 4 buns
Instructions
  1. Combine lemon juice, olive oil, and garlic in a large ziptop bag. Add chicken and marinate for 60 minutes.
  2. In a large bowl, combine cabbages, yellow pepper, red onion, and blue cheese.
  3. In a small bowl, mix together sour cream, mayonnaise, vinegar, and sugar.
  4. Pour sour cream mixture over cabbage mixture and toss well.
  5. Season to taste with freshly ground black pepper. Refrigerate until ready to use.
  6. Once chicken is almost done marinating, heat a grill or grill pan over medium-high heat.
  7. Place chicken on grill and cook 3-4 minutes. Flip and continue to grill until cooked through.
  8. Place a chicken piece on bottom of each bun and top with slaw.

 

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Sun-Dried Tomato Turkey Burgers with Balsamic Onions

April 10, 2013 By 1 Comment

Sun-Dried Tomato Turkey Burger with Balsamic Onions

With 80 degree temperatures, it’s time to fire up those grills. Turkey burgers can sometimes be a little dry and bland. Sun-dried tomatoes, a hefty amount of dried basil and cumin, and balsamic onions keep this burger from being a wallflower at your next cookout.

I know, I know. Sounds like a really strange mix of ingredients. The cumin seems really out of place in what is otherwise a mix of Italian flavors. But if you like cumin, it totally works.

Sun-Dried Tomato Turkey Burger with Balsamic Onions

This recipe utilizes the delicious oil that the tomatoes are packed in to keep the burgers moist and to saute the onions. Sun-dried tomato oil is one of my favorite ingredients to use. I especially love it in this Chicken with Sun-dried Tomato Cream Sauce.

For a simple side, cook some corn on the cob, rub some butter on it, and then roll it through some minced sun-dried tomatoes.

Happy Grilling!

Note: Take into consideration time wise that the burger patties will need to chill in the refrigerator for a good hour before you cook them. This not only helps with the flavor, but keeps them from falling apart when they cook.

Sun-Dried Tomato Turkey Burger with Balsamic Onions

Sun-Dried Tomato Turkey Burgers with Balsamic Onions
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Recipe type: Burger
Serves: 4
Sun-Dried Tomatoes and Balsamic Onions create and extra flavorful turkey burger.
Ingredients
  • 1¼ pounds ground turkey (7% fat)
  • ⅓ cup oil-packed sun-dried tomatoes, drained
  • 3 tablespoons oil reserved from sun-dried tomatoes
  • ½ a small onion, roughly chopped
  • 1 tablespoon dried basil
  • 1 teaspoon cumin
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 large sweet onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 4 hamburger buns, toasted
Instructions
  1. Place tomatoes and roughly chopped onion in a food processor and pulse until finely chopped.
  2. In a large bowl, mix ground turkey, tomato-onion mixture, 1 tablespoon reserved oil, basil, cumin, salt, and pepper. Form into 4 patties and place in refrigerator to chill for at least 1 hour.
  3. Prepare a gas grill or heat a grill pan over medium-high heat.
  4. Heat remaining 2 tablespoons oil in a large skillet over medium heat. Add sliced onions and saute until soft and beginning to brown, about 10 minutes.
  5. Add balsamic vinegar and continue cooking until onions are deep brown, stirring occasionally, about 10 minutes. Sprinkle with salt and pepper and remove from heat.
  6. Grill burgers until cooked through, approximately 4-5 minutes per side.
  7. Place burger on bottom half of each bun, top with onions and bun tops.

Recipe Source: Adapted from Bon Appetit

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Recipe: Roast Beef Horseradish Panini

April 7, 2013 By 1 Comment

Roast Beef Panini with Horseradish

Roast Beef and Horseradish are a match made in heaven. I recently discovered a local horseradish product made by PuckerButt Pepper Company of Fort Mill that just may be the best horseradish I’ve ever tasted. It has added chili peppers to give it an extra kick and it’s aptly named Smokin Ed’s Blazin Hot Horseradish.

Smear a little on some fresh bread along with a little mayo. Layer some cheese, roast beef, and caramelized onions. Top with another piece of bread and heat in a panini grill for an out of this world Blazin Hot Sandwich!

More Panini Recipes

Chicken Bacon Panini with Avocado and Chipotle Mayo

Chicken Panini with Red Pepper Jelly and Bacon

Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina

Roast Beef Horseradish Panini

Roast Beef Horseradish Panini

  • 1 large sweet onion, cut in half and thinly sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon sugar
  • salt and pepper to taste
  • 1 pound thinly sliced rare deli roast beef or london broil
  • 8 thin slices Muenster Cheese
  • Smokin’ Ed’s Blazin Hot Horseradish, or regular prepared horseradish
  • mayonnaise
  • 8 slices fresh Italian or French Bread
  1. Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until softened and golden brown, stirring every now and then, for about 10 to 15 minutes. If onions start to burn, turn heat down. They should cook slowly for best flavor. Season onions with salt and pepper and sprinkle with sugar.
  2. Spread desired amount of horseradish and mayonnaise on one side of a piece of bread. Top with 1/4 the roast beef, about 2 tablespoons of onions, and 2 slices cheese. Top with second piece of bread and place in a heated panini grill until cheese is melted.
  3. Repeat for remaining sandwiches.

Yield: 4 sandwiches

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Recipe: Pina Colada Protein Shake

April 3, 2013 By 3 Comments

pina colada protein shake

Yep! I’m feeling a little bit sour this week. It’s Spring Break and I’d really like to be on an island somewhere sipping a Pina Colada. Instead I’m home in Fort Mill and it’s supposed to be rainy with a high of 46 degrees tomorrow. This has been the coldest Spring ever.

This was me 1 year ago in the Dominican Republic, basking in the sun, not a care in the world, on the beaches of Punta Cana at Dreams Resort and Spa.

dreams resort and spa punta cana

I really wanted to plan another Caribbean vacation for this Spring Break, but my kids are sticks in the mud and have no desire to spend their time snorkeling, windsurfing, jumping on a trampoline in the ocean, watching big screen outdoor movies on the beach, sipping virgin daiquiris by the pool. And I can’t justify spending oodles of money for the whole family to go on a nice vacation, only to have half the family spend all day in the room playing video games.

So instead of a trickle of perspiration slowly meandering its way down the back of my neck, the feel of a nice ocean breeze wafting across my face, I was drenched in sweat head to toe at Faith Fitness Studio from a killer arms and back workout, wondering what the use of working so hard to look good in a bikini if I never get to wear one.

We do our cool down by running laps around the exterior of the building and there’s a travel agent on the back side of the building. I was tempted to go in and book a vacation. Maybe they have children you can borrow? I’d take them with me if they’d be well-mannered and bring me a drink by the pool every now and then. Maybe carry my bags at the airport.

pina colada protein shake

Instead I came home and made a Pina Colada. Unfortunately it had protein powder in it instead of alcohol. But I must admit it was enjoyable and definitely tropical.

pina colada protein shake

Recipe: Pina Colada Protein Shake
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Prep time:
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Serves: 1
A delicious protein shake flavored with coconut and pineapple that will make you feel like you are in the tropics.
Ingredients
  • 1 cup (heaping) frozen pineapple
  • 1 scoop vanilla protein powder
  • 1 tablespoon unsweetened shredded coconut
  • ½ cup unsweetened coconut milk
  • ½ cup water
  • 3-4 cubes of ice
Instructions
  1. Place all ingredients in a blender and blend until smooth.

 

More Protein Shake Recipes

Chocolate Avocado Protein Shake

Key Lime Pie Protein Shake

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Recipe: Crispy Kale Chips

April 1, 2013 By 4 Comments

crispy kale chips

Chips made out of kale have been all the rage for the last year or so and I finally got around to making some. Since I love kale and I love chips, I had no doubt that they would appeal to me. They turned out wonderfully crispy and light. Such a great low-calorie snack when you want something crunchy and a little salty.

Kale Chips can pretty much be seasoned up anyway you like. I kept mine real basic, but you could season with grated Parmesan, garlic powder, cayenne pepper, cumin, curry powder. You’re only limited by your imagination.

I’m actually kind of tempted to try some collard green chips, but I’m doubtful that they would be as good as kale.

If you like the idea of turning vegetables into healthy chips, try this recipe for Zucchini and Yellow Squash Chips. They’re super yummy!

kale chips before cooking

Cooking the kale on a wire rack helps the air circulate all around leading to crispier kale chips.

crispy kale chips

Recipe: Crispy Kale Chips
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Recipe type: healthy snack
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Crispy Kale Chips make a healthy snack for when you’re craving something a little salty and the seasoning options are endless.
Ingredients
  • 1 bunch kale
  • 1 tablespoon olive oil
  • ¼ to ½ teaspoon seasoned salt
Instructions
  1. Wash and thoroughly dry kale.
  2. Preheat oven to 325 degrees and place a metal cooling rack (like you cool cookies on) on top of a sheet pan.
  3. Remove stems from kale and discard. Tear kale leaves into bite-sized pieces.
  4. Place kale in a large bowl and add just enough olive oil to lightly coat the leaves. Use your hands to mix the kale and oil together.
  5. Sprinkle with seasoned salt and place kale leaves on rack so that they are inverted (underside of leaves are facing up.)
  6. Cook for 14-18 minutes, rotating pan half way through cooking time. Edges of leaves should just be starting to brown.

 

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Recipe: Seared Scallops with Cauliflower-Sweet Potato Puree

March 28, 2013 By 3 Comments

Scallops with Cauliflower-Sweet Potato PureeScallops are one of my favorite foods ever. I love their succulent, sweet flavor. No matter how you cook them, they just seem elegant. I feel like I’m splurging when I eat them, yet they are low calories and super healthy.

This dish packs in 3 vegetables and hardly any carbs. The combination of cauliflower and sweet potato in a puree is creamy and sweet. I added just a little cayenne pepper to tone down the sweetness some. Add in some broccoli, and this is one nutrient-packed meal.

In order to get a really nice sear on the scallops, pat then dry before cooking and cook over high heat. Just touch them once to turn them over. Careful not to overcook or they will become rubbery.

More Scallop Recipes

Scallops with Sweet Potato Orzo

Toasted Quinoa Salad with Quinoa and Sugar Snap Peas

Scallops and Cauliflower-Sweet Potato Puree

Seared Scallops with Cauliflower-Sweet Potato Puree

  • 1 small head caulifower, cut into florets
  • 2 medium sweet potatoes
  • 1/2 cup chicken broth
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 tablespoons butter
  • 3/4 teaspoon kosher salt, divided
  • 4 cups broccoli florets
  • 1.5 pounds sea scallops
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped fresh tarragon or 1/4 teaspoon dried
  • 1/4 teaspoon freshly ground black pepper
  1. Bake sweet potatoes in a 350 degree oven for 1 hour to 1 hour and 15 minutes, until very soft.
  2. In a saucepan, bring cauliflower, water, and chicken broth to a boil. Cover, reduce heat, and simmer for 4 to 5 minutes, until cauliflower is tender. Remove from heat. Let cool slightly.
  3. Meanwhile steam broccoli in a steamer basket until desired degreee of doneness. Remove from heat and season with salt and pepper.
  4. Heat a large skillet over high heat. Pat scallops dry with papper towels. Season with 1/4 teaspoon salt and black pepper. Add olive oil and scallops to pan. Saute scallops for 2-3 minutes per side, sprinkling with tarragon about 1/2 way through. Remove from pan.
  5. Peel skin away from sweet potato and place in a blender along with drained cauliflower, 1/2 teaspoon salt, butter, and cayenne pepper. Blend until smooth.
  6. To serve, place a bed of cauliflower-sweet potato puree on each plate and divide scallops and broccoli evenly between the plates.

Yield: 4 servings

Recipe Source: adapted from Cooking Light

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