7 Day Fat Flush Recipes 2

Instructions

1. Cook the quinoa according to the package instructions, then set it aside to cool.

2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

3. Place the chicken breasts on the baking sheet and drizzle with olive oil, lemon juice, salt, pepper, garlic powder, and paprika. Bake for 25-30 minutes or until cooked through.

4. While the chicken is baking, trim the woody ends off the asparagus and chop the red bell pepper into strips. Heat olive oil in a pan over medium heat and sauté the asparagus and red bell pepper until tender-crisp.

5. Wash and chop the kale, then massage it with a bit of olive oil and lemon juice to soften it.

6. In a large bowl, combine the cooked quinoa, black beans (drained and rinsed), chopped avocado, diced red onion, roasted asparagus, red bell pepper, and kale. Toss gently to mix.

7. For the cauliflower mash, cut the cauliflower into florets and steam until tender. Blend the steamed cauliflower in a food processor with a splash of almond milk, salt, and pepper until smooth and creamy.

8. Serve the seasoned chicken alongside the quinoa salad and cauliflower mash. Garnish with fresh parsley.

9. For the dressing, whisk together olive oil, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Drizzle over the salad for added flavor.