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Dinner Ideas

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Angus Beef Tacos (Jenny, Texas)
  • Ground Angus Beef (or lean ground sirloin); sautéed with a dash of sea salt
  • Fresh diced lettuce, tomatoes, onions
  • Organic salsa
  • Sponge cake with full fat Cool Whip
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Black Bean & Quinoa Soup
  • Black Bean & Quinoa soup (16 ounces of fresh organic black beans, 1 cup of fresh quinoa, 1 cup of pulled rotisserie chicken, fresh grated cheese topped with onions)
  • Power Salad (spinach and iceberg lettuce mix topped with any dark green or bright colored vegetable) topped with balsamic vinegar and extra virgin olive oil (you can’t use too much oil here!)
  • 4-6 ounces of cold filtered water (after your meal)
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Boars Head Salad
  • Boar’s Head Salad (2 large handfuls of fresh washed spinach, 1 handful of iceberg lettuce, diced mushrooms, cucumbers, tomatoes, bell peppers, radishes, balsamic vinegar & extra virgin olive oil) topped with your favorite Boar’s Head Deli Meat
  • 4-6 ounces of cold filtered water (after your meal)
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Brown Rice and Salmon Steaks (Dean, Minnesota)
  • 2 cups of brown rice (1¼ cups of water; to added flavor & thickness, use ½ cup of chicken broth instead of water)
  • Sautee fresh peas and diced onions until slightly tender
  • Warm up a seasoned salmon steak in the heated pan after the peas and onions are sautéed – stir and cover for five minutes
  • Large bowl of fresh rainbow fruit covered in full fat ice cream (flavor of your choice)
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Chicken on Quinoa Pasta
  • Grilled chicken breast (or low fat protein equivalent) on quinoa pasta (any style) with steamed vegetables (broccoli, peas, cauliflower, etc.)
  • Spinach and lettuce salad with any green vegetable you have in stock; avocado, almonds and/or cashews, extra virgin olive oil
  • 8-10 ounces of cold filtered water
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Chicken with Rice
  • Spanish yellow rice – grilled free range chicken breast – steamed or sautéed peas & broccoli
  • 8-10 ounces of cold filtered water
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Chilli and Muffins with bowl of Fruit
  • 1 large bowl of homemade chili and 2 whole grain corn muffins covered in butter (not margarine)
  • 1 large bowl of fruit salad with 2 tablespoons of full fat Cool Whip
  • 4-6 ounces of cold filtered water (after your meal)
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Coach Robb Power Salad
  • Spinach base, cucumbers, tomatoes, avocado, mushrooms,  raw almonds, cottage cheese, organic raisins, balsamic vinegar and extra virgin olive oil
  • Topped with grilled salmon (on the grill coated in extra virgin olive oil and a dash of sea salt)
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Fruit and Vegetable Salad
  • Frank’s Fruit & Vegetable Salad (large plate) top with 4-6 ounces of grilled protein source
  • 1 bowl of Guacamole Salsa Salad
  • 4-6 ounces of cold filtered water (after your meal)
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Goulash
  • Crock pot of goulash (organic & gluten free noodles, free range beef or chicken, steamed vegetables – the darker green the better)
  • 8-10 ounces of cold filtered water
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Grilled Chicken
  • 2 Large Grilled Chicken Breasts Diced up on a large salad (spinach base, cucumbers, mushrooms, green & red peppers, 2% cottage cheese, organic cashews & almonds with extra virgin olive oil, fresh orange)
  • Kozy Shack Tapioca or Chocolate Pudding
  • 8-10 ounces of cold filtered water (after your meal)
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Grilled Chicken with Black Beans and Quinoa
  • Large plate of black bean and quinoa (add diced, grilled chicken, organic Swiss cheese, diced onions, salsa)
  • Large spinach salad with cucumbers, tomatoes, green & red peppers, mushrooms, extra virgin olive oil and organic almonds
  • 8-10 ounces of cold filtered water (after your meal)
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Grilled Steak and Sweet Potatoes & Vegetables (Kelly, Seattle)
  • Free range 4-6 ounce fillets (we are fortunate to source our beef straight from the farm!), seasoned and lightly salted with sea salt
  • Fresh sweet potatoes grilled and topped with real butter and real sour cream
  • Depending what is in season, fresh broccoli, asparagus, corn on the cob, etc – the more variety the color the better!
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Lasagna
  • Lasagna with free range lean beef (or protein source of your choice)
  • 8-10 ounces of cold filtered water
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Pasta and Salad
  • Large plate of organic pasta (any style) loaded up with your homemade spaghetti sauce.  Note: looking for 2 parts meat sauce to 1 part pasta. 
  • Large power salad (dark green spinach base, any dark green vegetable that is in season) with homemade salad dressing
  • 8-10 ounces of cold filtered water (after your meal)
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Power Pasta (Thanks to Mark, Texas)
  • Quinoa (al dente is what I prefer)
  • Power pasta sauce: Ground Angus beef, diced vegetables (anything that I can find in season), dash of garlic, salt and pepper (if I am looking for a kick, I will add a jalapeño)
  • Vegetable Medley (Thanks to Kathy, Florida)
  • Any form of ripe, fresh vegetables (in a raw state) mixed in balsamic vinegar and olive oil
  • Option: toast some rye bread and use the bread to absorb any left over vinegar and oil
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Power Salad with sautéed vegetables (Thanks to Scott, Arizona)
  • Full plate of spinach base with Ice berg lettuce (I know the Ice berg is not nutritionally valuable, but I like the texture mixed with the spinach)
  • Fresh, ripe vegetables heated in extra virgin olive oil until they are slightly soft (still slightly crunchy)
  • Topped with fresh grilled salmon (I have also used sliced beef, chicken and lamb – your choice)
  • 1 Fruit bowl (blueberries, strawberries, blackberries & bananas) – add a small amount of fresh squeezed OJ into your single serving for added nutrition
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Pot Pies or Chili
  • 2 Maria Calendar’s Pot Pies – eat only the shell of one (1) pie, add 2-4 ounces of additional grilled chicken
  • OR 1 large bowl of chili with as much spice (particularly chili pepper) as your system will tolerate & sea salt
  • 8-10 ounces of cold filtered water (after your meal)
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Power Pasta (Thanks to Mark, Texas)
  • Quinoa (al dente is what I prefer)
  • Power pasta sauce: Ground Angus beef, diced vegetables (anything that I can find in season), dash of garlic, salt and pepper (if I am looking for a kick, I will add a jalapeño)
  • Vegetable Medley (Thanks to Kathy, Florida)
  • Any form of ripe, fresh vegetables (in a raw state) mixed in balsamic vinegar and olive oil
  • Option: toast some rye bread and use the bread to absorb any left over vinegar and oil
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Power Protein Salad (Thanks Julie, Arizona)
  • Spinach & kale base topped with cucumbers, green & red peppers, radishes, broccoli, cauliflower, zucchini, 2% cottage cheese topped with blueberries, oranges and organic raisins)
  • Balsamic Vinegar and Extra Virgin Olive Oil – generous amounts of both (nothing should be dry!)!
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Power Salad
  • Large sized power salad: your choice of free range chicken or wild Alaskan salmon, spinach base, California blend lettuce, fresh raw green peppers, cucumbers, tomatoes, etc.  (any vegetable that you desire, the darker the higher the nutritional quality)
  • 8-10 ounces of cold filtered water
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Power Salad with Cottage Cheese
  • Power Salad (2 large handfuls of fresh washed spinach, 1 handful of iceberg lettuce, diced cucumbers, tomatoes, bell peppers, radishes, zucchini, carrots, 1 tablespoon of cottage cheese, balsamic vinegar & extra virgin olive oil) topped with your grilled chicken, salmon or beef
  • 4-6 ounces of cold filtered water (after your meal)
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Protein Salad
  •   Large dark green power salad: spinach, green peppers, cucumbers, squash, mixed nuts and extra virgin olive oil/balsamic vinegar
  • Fresh grilled protein on quinoa and black beans topped with salsa
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Quinoa and black bean wraps (thanks, Matt from Colorado)
  • Fresh red quinoa topped with fresh black beans and sautéed onions and peppers (green and red), organic salsa; wrapped in either a wheat or spinach tortilla
  • Fresh green salad (spinach, small amount of iceburg lettuce, any dark green vegetables); sugar free blue cheese dressing topped with fresh almonds
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Rainbow salad - Fresh spinach covered in the following vegetables:
  •   ¼ green pepper
  • ¼ red pepper
  • ½ tomato
  • ½ cucumber
  • Handful of mushrooms
  • Covered with extra virgin olive oil and balsamic vinegar
  • Topped with organic almonds and spoonful of Brewers Yeast
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Salad with Chicken, Vegies
  • Power Salad with diced rotisserie chicken (white meat only); fresh organic green spinach, iceberg lettuce, cucumbers, green & red peppers, mushrooms, radishes, 2% cottage cheese topped with organic walnuts/almonds, fresh orange, extra virgin olive oil & balsamic vinegar
  • 8-10 ounces of cold filtered water (after your meal)
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Salmon and Veggies
  • Salmon Fillet with steamed asparagus and zucchini
  • Spinach and lettuce salad with any green vegetable you have in stock; avocado, almonds and/or cashews, extra virgin olive oil
  • 8-10 ounces of cold filtered water
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Salmon Fillet Salad
Large power salad (dark green spinach base, dark green vegetables, balsamic vinegar & extra virgin olive oil) with either a 3-5 ounce salmon fillet or two large spoonfuls of chicken salad
  • 8-10 ounces of cold filtered water (after your meal)
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Salmon Power Salad
  • Salmon power salad (free range salmon, spinach base leaves, fresh ripe apples, 1 large avocado, organic raisins, handful of organic cashews – one scoop of full fat cottage cheese and extra virgin olive oil)
  • 8-10 ounces of cold filtered water (after your meal)
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Scottish Fillet
  • 1 Large Scottish Fillet on a large power salad (spinach base, cucumbers, mushrooms, green & red peppers, 2% cottage cheese, organic cashews & almonds with extra virgin olive oil, fresh orange)
  • 2 Cups of Steamed Broccoli sautéed in extra virgin olive oil
  • 8-10 ounces of cold filtered water (after your meal)
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Salmon Steaks & Sautéed Vegetables (Thanks to Ryan in Alaska)
  • Freshly caught and prepped salmon steaks (I live near a fresh fish market where the fish are less than 12 hour removed from the ocean); lightly seasoned and salted with sea salt
  • Fresh asparagus, green and red peppers, onions and broccoli diced and sautéed in a stir fry pan until slightly tender
  • Cook the salmon steaks until they are slightly pink then pull from the heat and cover for 5 minutes to allow for complete cooking in the capped pan; pull the sautéed vegetables and place on top of the capped salmon; let both cook for 5 more minutes.
  • Serve on a bed of brown rice or quinoa
  • Large bowl of fresh fruit topped with juice from one (1) fresh squeeze orange
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Shrimp Salad
  • Grandma’s Spicy 8-10 Shrimp over a power salad (spinach base, fresh cucumbers, tomatoes, mushrooms and green and red peppers – topped with Extra Virgin Olive Oil and Balsamic Vinegar)
  • 4-6 ounces of cold filtered water (after your meal)
  • ½ to 1 bowl of full fat ice cream (any flavor)
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Spinach Salad
  • Spinach salad – any dark green vegetables, organic nuts and extra virgin olive oil/balsamic vinegar
  • Dr. McDougall’s Black Beans & Grilled Chicken topped with organic  quinoa and low sodium salsa
  • 8-10 ounces of cold filtered water (after your meal)
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Spinach salad with Salmon Steaks (Kim, Tennesse)
  • Bed of fresh spinach and iceberg lettuce (not much nutrients here, but tastes good!) covered in cucumbers, tomatoes, mushrooms, green & red peppers and scallions topped with a 4 ounce fillet of salmon (cooked on the grilled and slightly seasoned); dash of sea salt on top
  • Large bowl of fresh rainbow fruit covered in full fat ice cream (flavor of your choice)
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Stir Fry
Simple Stir Fry (Thanks Maria, Florida)
  • Protein source (tofu, beef, chicken, salmon) cooked, cut into meal sized portions & fresh vegetables in Extra Virgin Olive Oil – add a little soy sauce for additional flavor
  • Note: vegetables and protein are LOW in calories, so don’t be afraid to consume a large portion here.  Chew slowly to enhance the absorption of vitamins and minerals. 
  • 8-10 ounces of cold filtered water (after your meal)
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Sushi  
  • Fruit & Vegetable salad: spinach, tomatoes, cucumbers, mushrooms, fresh peaches, strawberries topped with cottage cheese & extra virgin olive oil/balsamic vinegar
  • Fresh sushi (ideally made with brown rice)
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Tacos (Coach Robb Beams’ household favorite!)
  • Lean ground sirloin (drain the excess oils, but don’t overcook the meat and dry out the meat)
  • Fresh avocados, tomatoes, cucumbers, shredded cheese, salsa, spring salad & spinach combination
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Tuna Power Salad
  • Tuna power salad (free range albacore tuna on top of a spinach leaf base, tomatoes, cucumbers, mushrooms, green & red peppers with balsamic vinegar & extra virgin olive oil)
  • 8-10 ounces of cold filtered water (after your meal)


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Dinner Tuna Sandwich Combo – thanks to Amanda, Arizona
  • Fresh tuna, whole fat mayonnaise, diced celery and apples
  • Fresh Ezekiel bread; toasted
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