Day 112- Active Rest Day :)

Meal 1: (7:30 AM - BREAKFAST)
1 Gluatmine
1 Green tea
Paprika eggs
Ingredients:
1 cup egg whites
2 tablespoons black beans
1/2 cup chopped spinach
3 shitake mushrooms
1/4 cup fresh ear corn
1 serving reduced fat blue cheese

Post workout: (10:15 AM)
EC-Dutch Muesli 
4 egg whites
Ingredients:
1/4 cup barley
1/4 cup oat flakes
1 tablespoon flax seed, ground
1 tablespoon wheat germ, ground
1/2 cup boiling water
1 tablespoon sliced almonds
3 whole almonds
2 tablespoons raisins
2 pitted dates, chopped
1/4 cup plain yogurt
1/4 tsp cinnamon
1/4 apple, unreeled and grated 
Directions:
Place barley, oatmeal, flax seed, wheat germ, in a medium size bowl. Mix well.
Pour boiled water over all and let sit over night until water is completely absorbed.
Meanwhile, in another glass bowl, measure remaining ingredients. Mix well to combine.
Add wet grains to fruit mixture and mix well. Serve immediately or refrigerate.

Meal 3: (12:00- LUNCH)
4 egg whites with chopped green bell pepper, spinach, and corn  
Protein packed pudding cake
Ingredients:
    •    1 Scoop Casein Powder (32 g)
    •    5 Tablespoons water
    •    1 Tablespoon
    •    Egg Substitute
    •    3 Strawberries
    •    2 Tablespoons
    •    Splenda*optional
    •    1 teaspoon balsamic vinegar
Directions:
*
Preheat oven 400 degrees
    1.    Mix casein, water, egg substitute and 1 tablespoon Splenda in a small bowl.
    2.    Dice strawberries and mix with 1 tablespoon Splenda (and balsamic vinegar if you choose).
    3.    Place strawberry mixture in a ramekin and mix in the batter.

Place ramekin in a baking sheet and bake for about 15-18 min. The pudding cake will be done if you stick a toothpick in the middle and the toothpick comes up clean. Let cool for about 5 min or until cake is cool enough to eat.

Meal 3: (3:30 PM) 
Jamie eason cinnamon protein bread
2 hard boiled eggs

Grilled chipotle zucchini
Steamed squash

Meal 4: (7:00 PM - DINNER)
CE Chicken Cordon Blue
6 asparagus spears
INGREDIENTS:
    •    2 4-oz boneless, skinless chicken breasts
    •    2 large spinach leaves, washed stems removed
    •    2 wedges Laughing Cow Light cheese
    •    1 oz reduced-sodium nitrate-free ham
    •    Paprika, to taste
    •    1 clove garlic, minced
    •    1 tsp extra-virgin olive oil
    •    1 cup baby bella mushrooms, sliced
    •    1/8 tsp ground black pepper

DIJON YOGURT SAUCE
    •    1/2 cup nonfat Greek yogurt
    •    1 tbsp Dijon mustard
    •    1/2 tsp 1% buttermilk
    •    2 tbsp chives, chopped
INSTRUCTIONS:
    1.    Preheat oven to 400°F. Pound chicken with a mallet to 1/4-inch thickness. Be careful not to tear apart the breast. Lay 1 spinach leaf on top of each breast. Then spread cheese wedge to cover spinach. Top with 1/2 slice ham, folding ham over as needed to fit breast. Gently roll up each breast and secure with a toothpick. Sprinkle outer side of breast with paprika. Bake in oven for 20 minutes, until chicken is cooked through.
    2.    While chicken is baking, sauté garlic in oil in a nonstick skillet for 1 minute on medium-high heat. Add mushrooms and pepper. Stir occasionally for 10 minutes until soft. Remove from heat. Cover and set aside.
    3.    To prepare sauce, whisk together yogurt, mustard and buttermilk. Mix in chives.
    4.     Divide mushrooms equally between 2 plates, about 1/4 cup each. Then place chicken on bed of mushrooms and drizzle 1/4 cup yogurt sauce over top.

Meal 5: (9:00 PM)
1 Gluatmine
Butterscotch protein shake
Ingredients:
1/2 cup cottage cheese
1/2 cup almond milk
1 tablespoon butterscotch pudding mix
1 tablespoon flax meal
3-4 ice cubes
1 T chocolate syrup (optional)