Semaglutide (GLP-1 agonist)

Blueberry and Spinach Collagen Smoothie
1 tbs. Chia(2) ¼ c. water

1 tbs. Coconut Oil

1 tbs. Almond Butter

1 tbs. Coconut Flakes

1 tsp. Grated Ginger

1 c. Spinach (Raw or Frozen)

1 c. Blueberries (Raw or Frozen)

2 Scoops Flavorless Collagen

¼ tsp. Cinnamon

Dash of salt

4-6 ice cubes

1. Soak 1 tbs. of chia seeds in ¼ c. water for 15 minutes.
2. Prepare other ingredients while waiting.
3. Add ¼ c. water, coconut oil, almond butter, grate the ginger, add spinach, blueberries, collagen, cinnamon, and salt.
4. Then add soaked chia and ice. Blend ingredients together to taste.

19 g Net Carbs

19 g Protein

32 g Fat

Spinach and Tomato Scrambled Eggs

8 eggs, 2 cups fresh spinach leaves, ½ cup fresh tomatoes, chopped, 1 tablespoon butter, Salt and pepper to taste, 2 cups raspberries (optional)

Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk until blended.  Melt butter in a large saucepan over low heat.  Pour egg mixture into saucepan and cook until a thin layer of cooked egg appears around the edge of the saucepan. Fold the eggs gently. Continue to cook, pushing and folding eggs around the pan occasionally. Halfway through cooking, add the spinach and tomatoes. Continue pushing and folding eggs until eggs are barely set. They should look a bit runny on top. Serve the scrambled eggs with a small bowl of fresh raspberries

Greek Yogurt Bowl or Smoothie 

¾ plain Greek Yogurt, 3 tablespoons chia seeds, ¼ cup almonds (almond butter for Smoothie), ½ cup strawberries or blueberries

1. 1. Wash berries and pat dry.
   2. For Smoothie: Mix all ingredients in blender until smooth. You may need to add water while blending if smoothie mixture is too thick.
   3. For Bowl: Cut strawberries in half or quarters, depending on size. Rough chop almonds. Put yogurt in bowl and top with strawberries and almonds. Sprinkle chia seeds on top and enjoy!

Shrimp Scampi with Zucchini Noodles

12 ounces raw shrimp

2 tablespoons olive oil

2 tablespoons butter

4 cloves of garlic, minced

Pinch of red pepper flakes (optional)

Salt and pepper to taste

2 cups zucchini, spiralized

Juice of one lemon

¼ cup fresh flat-leaf parsley, chopped

Heat a pan over medium. Add shrimp and 6 tablespoons of water. Sauté until pink. Add the olive oil, butter, garlic, and red pepper flakes and stir to combine. Season with salt and pepper and remove from heat.  Add the zucchini spirals to the pan and cook for a few minutes until desired texture is reached.  Add the shrimp back into the pan, along with the lemon juice and parsley, and stir to combine.  Plate the shrimp scampi and zucchini noodles. Enjoy!

Stuffed Portobello Mushrooms

¼ cup olive oil

8 ounces 90% lean ground beef

4 cloves of garlic, minced

1 cup cauliflower rice

Salt and pepper to taste

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried basil

½ teaspoon dried rosemary

8 ounces parmesan, shredded

2 cups fresh spinach

4 large portabello mushrooms, stem removed

Preparation

Preheat oven to 400℉.

Bake the mushrooms on a sheet pan for 10 minutes. Remove from oven and use a paper towel to absorb any excess water from the mushrooms.

Set the mushrooms aside

Heat the olive oil in a pan over medium heat.

Add the ground beef to the pan, season with salt and pepper, and cook for 4-6 minutes. Break up the ground beef into smaller pieces while cooking.

Add the garlic and cauliflower rice to the pan and cook for 4-6 minutes.

Add the oregano, thyme, basil, and rosemary and stir to combine.

Add the spinach and cook until wilted.

Stuff the mushroom caps with the ground beef mixture, top with parmesan cheese, and bake in the oven for 10 minutes, until the stuffing is heated through and the cheese is golden brown.

Plate the mushrooms and enjoy!

Fresh Lemon And Thyme Chicken And String Beans.

Macros: 7g net carbs, 4g Fiber, 38g fat, 40g protein

Ingredients

½ cup slivered almonds

2 medium yellow onions, sliced

1 pound chicken breasts, cut in ½” pieces

½ cup ghee, divided

Salt and pepper to taste

2 cups fresh string beans, trimmed

¼ cup water

1 tablespoon fresh thyme

1 lemon, quartered

Preparation

Heat a saucepan over medium heat.

Add sliced almonds. Cook until the almonds start to brown, stirring constantly. Remove from pan and set aside.

Add ½ of the ghee to pan. Once melted, add the sliced onions and sauté until golden brown. Remove from pan and set aside.

Season chicken with salt and pepper, add to pan, and sauté for 4-5 minutes (until reaches 165 degrees). Remove chicken from pan and set aside.

Add the remaining ghee to the pan, Once melted, add the string beans and the water to the pan. Cover and steam fry the string beans for 3-4 minutes.

Plate onions and string beans.

Place chicken over onions, and garnish with fresh thyme.

Garnish the string beans with the toasted almonds.

Serve with a piece of lemon on the side.