1 Fresh Jalapeno Focaccia Bread (sliced in half, then triangles (before prepping)
1 Diced Tomato
1 Cup of Chopped Cilantro
¾ Cup Chopped Purple Onion
1 Cup Chopped Grilled Chicken
¼ Cup Feta Cheese
1 Large Avocado
Tsp Garlic Salt
Fresh Green Salsa (or Red)

You’ll need:
½ cup quinoa
2 peaches, quartered (can be cut into smaller pieces)
2 tbsp olive oil
1 cup rocket
½ cup almonds (can use sliced almonds)
Black pepper to taste
Make it:
1)    Add ½ cup of quinoa and one cup of water to a saucepan over high heat. Bring to a boil, then cover and reduce heat and allow to simmer for 15 minutes.
2)    Coat peach quarters in 1 tbsp olive oil and cook in grill pan over medium-high heat until fruit begins to caramelise.
3)    Toss quinoa, peaches, rocket and almonds. Drizzle remaining olive oil, sprinkle black pepper and serve.

THE NUMBERS
Calories: 803
Protein: 22g
Carbs: 65g
Fat: 56g
Fibre: 16g
Total time: 24 minutes

Eat Fit MF Issue 9

1/2 Cup Raspberries
1/2 Cup Strawberries
1/2 Cup Blueberries
1 Almond milk
2 Cups Ice
1 Small Carrot

Blend all ingredients together.