The Motivated Mama

Healthy eating can taste yummy!

Using World Class Supplements and cooking healthy meals can give you a before and after like this!

You have found this blog because you are either interested in Advocare, you are trying to clean up your diet, or my recipes just look yummy! Either way, I am so happy you have found your way here! If you have been looking around, it’s no secret that I am a lover of all things ADVOCARE. Click here to see what I take daily in the product line and why. CLICK ME CLICK ME. 🙂

So many friends and challengers wonder what they can eat when doing the 24 day challenge. I will show you 24 great recipes as you scroll down this page but first, this might be the most important thing you read on my blog.

Being a mom of five, I have adapted some recipes and come up with healthy versions of things my kids already enjoyed. My hope is to give you 24 ideas to help not only your challenge but life after the challenge. I also highly recommend some companion products to use while doing the 24 Day Challenge.

1.) Carb-ease:

• Helps reduce the absorption and breakdown of carbohydrates and fats*
• Helps support healthy blood glucose already in the normal range*
• Helps reduce the negative effects of excessive carbohydrate consumption*
• Provides support for body composition*
• Backed by more than 21 published scientific studies

2.) Fibotrim :

• Assists in the binding, transport and removal of dietary fats*
• Helps the body eliminate fatty waste materials*
• Helps maintain healthy cholesterol levels already within the normal range*
• Provides a feeling of fullness and helps control appetite*
• Supports intestinal health and regularity*
• Works even better with MNS®

3.) Crave Check SR:

Crave Check SR™ is an innovative sustained-release tablet that combines non-thermogenic ingredients to promote weight management.* This product also supports appetite control by helping to maintain healthy blood glucose levels already within the normal range.* Works in conjunction with MNS®, AdvoCare Core™ or as a stand-alone product.

4.) Catalyst:

• Helps maintain muscle mass during exercise & weight management*
• Aids in preserving muscle and energy levels during times of calorie restriction*
• Helps repair & protect muscle tissue*
• Works great in conjunction with AdvoCare Spark® Energy Drink and one of the Metabolic Nutrition Systems (MNS®)

Ok, so now that you have your 24 Day Challenge..

and all of your companion products, let’s get down to business!! The recipes!!! This page will show 24 hearty and healthy recipes that you can make during your challenge and long after. Please be sure to look for the *MNS PHASE only indicator on some of these as there is no dairy, mushrooms or honey during the first 10 days of a challenge while you are doing the cleanse.

1.) TURKEY MEATLOAF:

Ingredients:

1 large onion chopped

2 pounds ground turkey

2 eggs blended

1/2 cup oatmeal

1/2 cup no sugar added organic applesauce or 1 large apple and 1/4 cup water blended in blender

1 large can sodium free tomato paste

2 Tbs organic Agave Nectar

1 tsp Worcester Sauce

1 tsp mustard

1/4 tsp chili powder

1 tsp mrs. Dash sodium free

S & P to taste

Pam spray

Directions:

Saute chopped onion in Pam cooking spray until translucent. Mix ground turkey, onion, oats, eggs, applesauce, 1/4 cup tomato paste, mrs dash and salt and pepper. Form meat into two loafs and put on a cookie sheet with sides sprayed with Pam or in 2 loaf pans sprayed with Pam.

In a separate bowl, mix remaining tomato paste, agave nectar, Worcester, mustard and chilI powder. Spread mixture over top of loaves. Bake for 45 minutes at 375 Degrees. Turn broiler on low and broil top for 1-2 minutes. Keep an eye on it so the nectar doesn’t burn. Enjoy!!

ps…the following day, make a meatloaf wrap for lunch using a whole wheat or flax seed tortilla. Yum!

*Fibotrim is the perfect companion to this meal!

2.) CHICKEN QUESEDILLAS:

Ingredients:

1 package of whole wheat tortillas

4 chicken breasts thawed

4 tsp hot sauce

1/4 tsp chili powder

1/4 cup sodium free chicken stock

1/2 cup cottage cheese (high in protein, low in fat)

1/2 cup sharp cheddar cheese shredded

any veggies you like. Peppers, onions, mushrooms, broccoli….you name it, it will work.

pam cooking spray

Directions:

chop chicken breasts into cubes and sautée in pan with Pam spray until cooked through center. Add hot sauce, chili powder and chicken stock and simmer until extra liquid steams off. Allow chicken to cool slightly. Shred with two forks. Warm a non stick skillet or griddle on med-high. Spray with generous amount of cooking spray. Layer a tortilla, a small mixture of the two cheeses, chicken and whatever veggies you choose and top with a second tortilla. Brown on each side and until the cheese is melted. This will make approximated 6-8 servings

For a dipping sauce you can zest a lime and lime juice and mix with unsweetened Greek yogurt.

*These should be consumed during the MNS Phase of your 24 Day Challenge.

3.) CAULIFLOWER CHEESE STICKS:

Craving that bread? Pizza, something to dip, garlic……here ya go 🙂

Ingredients:

1/2 of a head of a large cauliflower “riced” (use your cheese grater)

1 tsp extra light olive oil

2 cloves garlic, minced

1 large egg white, lightly beaten

1/2 cup mozzarella cheese (we used light string cheese and pulled it apart….it’s all I had)

1/2 tsp dried Italian herb seasoning

marinara sauce – recipe to follow

Directions:

preheat oven to 350. Line a 9×5 pan with parchment paper and spray with cooking spray. Place  riced cauliflower in a microwaveable bowl and microwave until softened (about 5 minutes). While that is cooking, heat oil in a small skillet over low heat and add garlic. Cook until garlic is soft. In a large bowl, mix egg white, garlic, cauliflower, Italian seasonings and 3/4 mozzarella cheese. Spread mixture into prepared pan. Bake until they start to turn golden brown (about 30 min). Remove from oven, flip loaf over so bottom side is now on top and sprinkle remaining cheese on top. Bake for 10 more minutes or until cheese is golden.  Cool until they harden slightly and cut in several pieces.

marinara: mix 1/4 cup sodium free tomato paste, 1 chopped tomato, 1/4 cup water and Italian seasoning

*MNS MAX PHASE ONLY

4.) SWEET POTATO CAULIFLOWER SOUP:

Ingredients:

1 large head of cauliflower

olive oil for drizzling

3 medium to large sized peeled sweet potatoes cut into 1″ pieces

1 sweet onion diced

2 cloves garlic

7 cups water

Mrs. Dash sodium free seasoning

Directions:

First, preheat your oven to 400 F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower with Mrs. dash seasoning. Place cauliflower onto un-greased cookie sheet and lightly drizzle with olive oil. Place in oven and roast until golden brown on the tops and tender, but not mushy (about 20-30 min).  Remove from oven and cool while you prepare the soup.

In a large stock pot, bring sweet potato, onion, garlic and water to a boil. Add salt and pepper to stock for taste. Reduce heat and allow to remain at constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into two parts.

Let soup cool some and then blend one part soup in blender until very smooth. Combine with second part soup and stir. warm over stove top if needed

*While sweet potatoes are a complex carb and really awesome for you, they are still a carb! Try some Carb-Ease with this meal for guilt free deliciousness!

5.)Sesame Salmon :

Ingredients:

1 TBS Saracha

1/2 Cup low sodium soy sauce

1 Tbs honey or agave nectar

2 Tbs sesame oil

Salmon Steaks

Toasted sesame seeds

directions:

Mix all ingredients with exception of salmon and sesame seeds. Marinate salmon in mixture for 3 or more hours in fridge. Pat dry salmon. Put toasted sesame seeds on a plate, press one side of salmon into sesame seeds, bake on foil lined sheet at 425 for 10 minutes.  * thank you Kayla Matthews for this recipe!

6.) LEMON HERB TILAPIA:

Ingredients:

4 thawed tilapia filets

Mrs Dash Onio Herb Salt Free Seasoning

Lemon

Pam Olive Oil Spray

1/2 tsp extra virgin olive oil

Directions:

spray cookie sheet with generous amount of Pam Spray. Arrange tilapia filets on pan. Rub very light amount of olive oil on the tip of each filet. Squirt juice of the lemon over the four filets. Sprinkle with generous amount of Mrs Dash. bake at 350 for 25 min.

7.) HOMEMADE HUMMUS:

Ingredients:

1 head of garlic roasted (drizzle with extra light olive oil and bake at 375 until soft and caramelized)

1 19oz can of drained reduced sodium chick peas

2 Tbs Lemon Juice

1 Tsp Tahini sesame paste (found at Publix or Fresh Market)

2 Tbs water

2 Tbs fresh parsley

paprika to taste

hot sauce to taste

jalepenos, roasted red peppers, olives or any other added yummy you like

Extra Virgin olive oil

Directions:

throw all ingredients except olive oil in a food processor and blend. Drizzle olive oil until you reach desired consistency. Chop olives, peppers, etc and sprinkle on top as garnish.

Thank you to my kitchen wizard brother Chris Pritchard for this recipe!

8.) LEMON PESTO CHICKEN:

Ingredients:

4 chicken Breasts

1 lemon sea salt

pepper

fresh pesto

Directions:

preheat oven to 400. Place chicken breasts on pan sprayed with non stick Pam olive oil spray. Slice four pieces of lemon. Squeeze other half of lemon onto chicken. Season chicken with salt and pepper to taste, top with pesto and then lemon slices. Bake for 25-30 min. Serve over steamed broccoli.

Thanks Ayla Green for this yummy recipe!!!

9.) ASIAN PORK CHOPS:

Ingredients:

4 pork chops medium cut

1/4 cup Coconut Aminos (acts like soy sauce)

2 Tbs Agave Nectar

2 Tbs ginger

3 garlic cloves

3 green onions

2 Tbs vinegar

1/4 cup low sodium chicken stock

1 Tbs sesame oil

1/2 tsp sea salt

Directions:

Mince ginger and garlic, chop green onions. Add all ingredients into a gallon ziplock bag and marinate for twenty minutes.

Remove pork chops from marinade.

Heat a pan on high heat. Pour contents of bag (pork and marinade) into pan. Sear pork on each side 5-7 minutes until browned a little. Put whole pan in oven uncovered and broil on low for 10 min. If you don’t have oven safe pan, transfer pork to something you can bake in but will retain juices. Watch chops closely so they don’t burn.

10.) SMOKEY CHICKEN SALAD:

Ingredients:

bag of boneless skinless chicken breasts or tenderloins

3 tbs low sodium Worcestershire sauce

3 tbs coconut amino (soy alternative) you can use low sodium soy as well

1/4 tsp celery powder

1/4 tsp garlic powder

1/8 tsp Cumin powder

1/8 tsp paprika

1/8 tsp cayenne pepper

1/8 tsp mustard powder

1/4 tsp black pepper

1 tsp liquid smoke

4 Tbs veggenaise Or olive oil based mayo

Directions:

marinate chicken in all Ingredients except mayo in fridge for at least four hours. Place chicken on grill or sauté in pan. Shred mixture with a fork and add just enough mayo to add moisture.

(Another recipe from my little bro Chris Pritchard the kitchen wizard!)

11.) Pork chops and apple sauce!

Ingredients:
– 2 large apples sliced Galas worked great.
– 1 large sweet onion chopped
– white balsamic vinegar
– 2 crushed garlic cloves
– 1/2 cup organic stock
– 1/2 cup 100% Apple juice
– 6-8 boneless porkchops
– chili powder
– ground ginger or powder.

In large sauté pan, caramelize the onion and garlic, add apples, stock and 1/4 tsp chili powder, 1/4 tsp ginger and 4 tbs white balsamic vinegar. Cover and cook on low until apples are tender. While this is cooking, in a separate pan, brown the chops with some EVOO and salt and pepper. Add chops to Apple mixture and pour Apple juice over the top. Cover and cook on low until chops are done (no longer pink).

12.) Fish Tacos

6 Tilapia fillets

Carb balance wraps

angel hair cabbage

1 Lime

1/2 Cup Greek Yogurt

2 tbs white vinegar

salt and pepper

Seafood seasoning

Directions:

Sprinkle fish with seasoning and saute in a pan until it is no longer translucent and begins to crumble. In a bowl, whisk Greek yogurt, vinegar and the juice of one lime, salt and pepper to taste. Heat tortillas until warmed through, layer with fish, cabbage and a healthy portion of the lime sauce . Delish!!!

*This meal should be made during the MNS Max phase because it contains dairy.

13.) The Kitchen Sink Crockpot Chicken

Ingredients – chicken:
2-3 pounds chicken
Two tomatoes
1 can Sweet corn
6-8 stalks celery chopped
Two onions chopped
6-8 carrots chopped
Package of ranch seasoning
1/2 cup Low sodium chicken stock
1 tbs butter

Directions:
Put chicken and butter in crock pot and toss all other ingredients on top. Put a lid on it and cook for 6-8 hours on low or 4 hours on high.

Sweet potato mash:
Ingredients:
6 sweet potatoes chopped
Unsweetened almond milk
1/4 tsp Chili powder (cuts sweetness)
Salt and pepper.

Directions:
Boil potatoes until fork tender. Throw in mixer, add almond milk and chili powder until desired consistency. Salt and pepper to taste. Pour chicken and gravy over potatoes and devour the yumminess.

14.) Buffalo Chicken Wraps

Ingredients:
3.5 – 4 lbs chicken
1 bottle Franks buffalo sauce
Lg onion
4 cloves garlic
5 stalks celery
Low sodium chicken stock
Two containers of Toffuti cream cheese sub
1 pack ranch dressing mix
Large leaf lettuceFill crockpot with chicken and add enough chicken stock to cover chicken about half way. Add bottle of buffalo sauce, chopped onion, celery and garlic. Cook on low for approximately 6 hours. When chicken is tender and falling apart, add two containers of tofutti and ranch season pack and let it all resolve and blend in sauce. Layer large leaves of lettuce with the mixture and roll!*be sure to use low sodium or sodium free stock as the salt will come from the hot sauce. You can also sub the tofutti for avocados. The sauce will be loose and makes a great “dressing” with the chicken over a salad as well.

15.) Chicken Strips

Ingredients:

1.5 pounds of thawed chicken tenderloins

Almond flour/meal

2 eggs

salt and pepper

garlic salt

Directions:

Dip tenderloins in eggs that are beaten and then in almond meal with other seasonings mixed in. Bake at 375 for 30 minutes

Dipping sauce- Walden Farms Honey Mustard dressing

16.) Cabbage and Sausage

I almost feel guilty posting this because it’s so easy!

Ingredients:
2 packages of smoked turkey sausage/chopped – I use Hillshire farms because it’s only 5 grams of fat and lower sodium than others
2 large onions chopped
1 head of cabbage chopped
2 minced cloves of garlic
EVOO
S & P

Directions:
Sauté onions and garlic in EVOO for about five minute and then add chopped cabbage. Cook until completely wilted and cooked through – slightly browned.

In separate pan, sauté sausage until browned. Combine two pans and sauté together for 5 minutes. Add salt and pepper to taste. Told you! Easy peasy!!

17.) Summer Skillet

This one is squash, green peppers, yellow peppers, cubes sweet potatoes, onions and green beans. I cook them in a little EVOO and then dump a pack of French onion dry soup mix on top and cook it down. Brown some chicken on the grill or in a pan and toss in at the end.

18.) Pot Roast with Sweet Potato/ Cauliflower Mash

Ingredients:

2 pound lean chuck roast or butt roast

1 dry onion soup mix

carrots

onions

celery

mushrooms

garlic cloves

4 sweet potatoes

head of cauliflower

garlic powder

salt and pepper

unsweetened almond milk

Directions:

Sear both sides of meat on high heat in a skillet. Put roast in crockpot and cover with all vegetables and garlic and dry soup mix. Cook on low for 8 hours. The meat will make its own gravy. For the mash, boil chopped sweet potatoes and chopped cauliflower together in same pot. Drain and add to mixer with garlic salt and almond milk until you get mashed potato consistency. Salt and pepper to taste.

19.) Savory Sweet  Stuffed Acorn Squash

Ingredients:

One large acorn squash

Jennie-O lean turkey sausage

Raw honey

Smart balance olive oil butter

Directions:

Preheat oven to 375. Split acorn squash and clean out seeds. Place halves in microwave safe dish with about 1 inch of water. Cook on high for 10 minutes in microwave to soften squash. Put squash in low baking dish with inside facing up. In a bowl, whisk 2 tbs of butter with 1 tbs of honey. Saute turkey meat in pan until browned. Put butter mixture inside of acorn squash, add crumbled browned sausage and bake at 375 for 25 minutes.

20.)Sweet and Spicy Quinoa Chicken Bowl

Ingredients:

4 large chicken breasts

Coconut Oil

Mrs. Dash

Onion Powder

Salt and Pepper

3 tbs Braggs liquid Aminos

2 tsp Agave Nectar

2 tsp Franks hot sauce

3 cups Mixed steam vegetables of your choice

3 cups cooked quinoa

Directions.

Cook quinoa according to box directions. Saute chopped chicken in coconut oil with Mrs. Dash, onion powder and salt and pepper. After browned, add liquid aminos, agave nectar and hot sauce. Add steamed vegetables and quinoa and saute for 5 minutes.

21.) Southwest Stuffed Peppers

Ingredients:

Olive Oil

1/2 lb lean ground turkey breast

1 cup chopped onions

1 heaping tbsp of taco seasoning

2 cups of cooked rice (any type you like – I like brown)

3-4 organic bell peppers, halved and seeds removed

1 can of black beans, drained & rinsed

½ cup of organic frozen corn

1 (15 -16 ounce) jar of salsa (my favorite is mango peach)

Toppings:

fresh cilantro

sliced avocado

Directions:

Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro, and avocado  just before serving.

22.) Summer Soup

2 pounds of summer vegetables. ( I use squash, zucchini, carrots, sweet potatoes, corn etc).

5 cups organic low sodium chicken broth

2 tsp Mrs. Dash seasoning

2 tbs butter

2 tbs extra virgin olive oil

salt and pepper

unsweetened almond milk

1 dry onion soup mix pack

directions:

chop all vegetables. Saute vegetables in butter and evoo mixture with dry soup mix and seasoning until completely cooked Add vegetables to large sauce pan and add chicken stock. Simmer for 30 minutes. In batches, add mixture to a blender and puree until smooth. Add back to the pan and add in almond milk to thicken. Salt and pepper to taste.

23.)Egg muffins

This one is too easy to call a recipe. Line muffin tins with a liner. Beat as many eggs as you like. I use two per muffin. Then add your ingredients. Mushrooms, peppers, sausage, bacon, veggies etc. Bake at 375 until they rise and become firm ( about 10 minutes)

24.) Stuffed sweet potato

Ingredients:

2 large sweet potatoes

4 slices of cooked bacon

hand full of spinach

crushed garlic

dried cranberries

Directions:

Preheat oven to 400 and slice sweet potatoes in half. Bake on baking sheet until center of potatoes begin to soften and can be scooped out (about 30 minutes). You can speed the process by using a microwave. Take scooped mixture and add to a saute pan with spinach, cooked and crumbled bacon and garlic. Saute until garlic is cooked and spinach wilted. Add in dried cranberries and toss. Add mixture back to sweet potato and bake in oven an additional 15 minutes.

I hope you enjoy these recipes. I will be adding more as they are tried and tested in our kitchen!

Peace, love and Advocare!

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