Onto Phase 3 we go! Now if you’ve familiarized yourself with Phase 3 already, then you know this is where we add in some healthy fats that will Unleash the Burn! After skipping out on them Monday thru Thursday, your body is primed to take those healthy fats you’re now adding in and burn through them, as well as, the ones you unlocked in Phase 2! Get ready.

Breakfast – (Fruit, Fat/Protein, Grain, Veggie)

Eggs & Toast with Tomato & Onion

Serves 1 | Prep Time: 5 minutes | Total time: 10 minutes

Ingredients

• 1 slice of sprouted-grain toast
• 1 large egg
• ¼ teaspoon olive or grapeseed oil
• 1/2 medium tomato, sliced
• ¼ red onion, sliced
• Sea salt
• Black Pepper

Directions

1. Toast the bread. Meanwhile, fry the egg in a nonstick skillet with oil. When done, place it on the toast and top with the tomato and onion slices.
2. Add sea salt and pepper to taste.

Snack – (Healthy Fat, Veggie)

Almond Butter-Stuffed Celery

Serves 1 | Prep Time: 5 minutes | Total time: 5 minutes

Ingredients

• 2 celery stalks
• 2 tablespoons almond butter
• Coconut flakes or carob chips (optional)

Directions

1. Wash and clean the celery stalks. Cut into 2- to 3-inch pieces.
2. Fill the celery pieces with the almond butter. Sprinkle with coconut flakes and/or carob chips.

Lunch – (Fat/Protein, Veggie, Fruit)

Italian Tuna Salad

Serves 2 | Prep time: 15 minutes | Total time: 15 minutes

 Ingredients

• 1/4 cup diced red onion
• 1 – 12-ounce can solid white tuna in water, drained
• 2 celery stalks
• 1/4 cup black or green olives, pitted and sliced
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• ½ lemon, juiced
• 2 tablespoons chopped basil
• ¼ teaspoon sea salt
• 1/8 teaspoon black pepper
• 2 cups baby spinach leaves

 Directions

1. In a medium-sized bowl, combine the onion, tuna, celery, and olives.
2. Add the olive oil, lemon zest, lemon juice, and basil and toss to coat.
3. Season with salt and pepper.
4. Serve over spinach.
5. Serve with your favorite P3 fruit.

Snack – (Healthy Fat, Veggie)

Creamy Guacamole

Serves 1 | Prep time: 5 minutes | Total time: 5 minutes

Ingredients

• 1 teaspoon safflower mayonnaise
• 1/2 avocado
• 1 teaspoon cilantro
• 1 teaspoon lime juice
• 1/8 teaspoon cracked red pepper
• Salt and pepper to taste
• 1 cup sliced cucumber or jicama

Directions

1. Mash first 6 ingredients together and serve with sliced cucumber or jicama.

Dinner – (Fat/Protein, Veggie, Grain/Starch)

Shrimp with Spinach Fettuccine

Serves 2 | Prep time: 10 minutes | Total time: 20 minutes

Ingredients

2 packages shirataki fettuccine noodles
12 ounces large shrimp, peeled, deveined
3/4 teaspoon sea salt, plus additional as needed
1/2 teaspoon dried crushed red pepper flakes
4 tablespoons olive oil
1 medium onion, sliced
14.5-ounce can diced tomatoes
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Directions

1. Prepare the shirataki noodles according to package instructions and set aside in a bowl.
   
   
2. Toss the shrimp in a medium bowl with the salt and red pepper flakes. Heat the oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté 1 to 2 minutes, until pink. Transfer the shrimp to a large plate; set aside. 
   
   
3. Add the onion to the same skillet and sauté until translucent, about 5 minutes. Add the tomatoes with their juices, garlic, and oregano. Sauté 1 to 2 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil.
   
   
4. Season with more salt, to taste, and serve over noodles.