Twin Hills Weight Loss

Cucumber Tomato Avocado Salad 2 tbsp lemon juice 2 tbsp olive oil 1/2 tsp garlic powder... 1/2 tsp Himalayan sea salt (to taste) 1/4 tsp black pepper (to taste) 2 large Hass avocados (halved, pitted, peeled, and cubed) 6 medium tomato (cut into wedges) 2 cups English cucumber (chopped) 3 tbsp fresh dill (chopped) 3 tbsp fresh parsley (chopped) 1. For the dressing: In a small bowl, whisk together the lemon juice, olive oil, garlic powder, sea salt, and black pepper. (Alternatively, place in an airtight container and shake vigorously.) 2. In a large bowl, combine the avocado, tomatoes, cucumber, fresh dill, and fresh parsley. 3. Pour the dressing over the salad and toss to coat. Serve immediately. *Reference your nutrition plan for serving size*

Avocado Chicken Salad 2 medium avocado 2 tbsp lime juice Himalayan sea salt... Black pepper 2 cups shredded chicken 1/3 cup red onion (diced) 1/4 cup fresh cilantro (chopped) 1 tbsp jalapenos (minced) 1. Mash the avocado and lime juice together with sea salt and black pepper to taste. 2. Add the shredded chicken, red onion, cilantro, and jalapenos (if using). Stir everything together. Serve immediately. *Reference your nutrition plan for serving size*

Instant Pot Chili 1 teaspoon extra-virgin olive oil 1 pound lean ground turkey 1 large yellow onion chopped... 1 teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon chili powder 2 teaspoons chipotle chile powder 2 teaspoons ground cumin 1 teaspoon garlic powder 2 cups butternut squash, peeled and cut into 1/2-inch dice 1 medium red bell pepper diced 1 can crushed tomatoes (28 ounces) 1 1/2-2 1/2 cups low-sodium chicken broth 1. Set an Instant Pot to sauté and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, salt, and pepper. 2. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes. 3. Add the chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds. 4. Add the squash, bell pepper, crushed tomatoes, beans, and 1 1/2 cups chicken broth. Stir well. 5. Cover, seal, and set to cook on high pressure for 10 minutes. 6. Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings. Serving Size = 3 ounces of turkey

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Dijon Chicken and Veggie Foil Pack 4 boneless skinless chicken breasts 2 teaspoons olive oil 6 cloves minced garlic... Pinch salt and pepper 2 tablespoons whole grain Dijon mustard Chopped fresh parsley Crushed chili pepper (optional) 4 zucchini, sliced 1 pound (450g) grape tomatoes, halved 1. Pre-heat your oven to 400F (200C). Lay four 1212 inch (3030 cm) squares of foil out on a flat surface. Place zucchini slices, tomatoes in the middle of each piece of foil. Season with salt and pepper, then top with each chicken fillet. Season chicken with salt and pepper, to taste. 2. In a small bowl, combine olive oil, minced garlic, mustard, and honey. Divide the sauce over each chicken pack and sprinkle with crushed chili pepper and chopped parsley. 3. Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed. 4. Transfer the packs to a baking sheet and bake for 20-25 minutes or until chicken is cooked through and veggies are tender. Serve immediately and open carefully. Enjoy with an additional touch of parsley! Serving Size = 3 ounces of chicken and 2 cups of veggies