Day 3 Menu - Wednesday

Day 3... here we go! :)

Breakfast (3 blocks):
1 whole egg
2 egg whites
1 oz ham
1 orange
1/2 apple

Snack (2 blocks):
2 hard boiled eggs
orange

Lunch (3 blocks):
Ceviche!!! (so excited - Krista made it)
3 tbsp avocado
4.5 oz shrimp
1/4 cup corn
Couple pieces of lettuce
1 orange

Snack (2 blocks):
1.5 oz. beef jerky
6 almonds
1 apple

Dinner (3 blocks):

©iStockphoto.com / Robyn Mackenzie

Zucchini and sweet potato frittata recipe

Serves 4

Ingredients

• 2 tbsp butter (Ghee) or coconut oil;
• 8 eggs;
• 1 large sweet potato, peeled and cut in slices;
• 2 sliced zucchinis;
• 1 sliced red bell pepper;
• 2 tbsp fresh parsley;
• Salt and pepper to taste.

Technique

1. Heat a pan over a medium-low heat;
2. Add the oil and sweet potato slices and cook until soft, about 8 minutes;
3. Add the zucchini and red bell pepper slices and cook for an other 4 minutes;
4. While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture;
5. Season the egg mixture with salt and pepper and add to the cooking veggies;
6. Cook on low heat until just set, about 10 minutes;
7. Finish the frittata until golden under a heated broiler.
8. Cut the finished frittata into wedges and serve with fresh parsley.