Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, coarsely chopped
6-8 scallions, chopped
1 clove garlic, minced
2 stalks celery, chopped
2 medium cauliflower, cored and coarsely chopped
1/2 teaspoon sea salt
1/2 teaspoon curry powder (optional – But I insist you use it!!!)
1/8 teaspoon fresh ground black pepper
1/2 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried savory or marjoram
6 cups water
2 tablespoons white miso (preferable to vegetable bouillon because it will not turn the soup dark)
1/8 teaspoon fresh ground nutmeg (optional)

In heavy soup kettle, melt butter. Add oil. Add onion, scallions, and garlic. Add celery and cauliflower. Add seasonings. Mix well and cook, uncovered, over medium heat for several minutes, stirring frequently. Add water and miso. Bring to a boil, simmer, covered, over medium heat for 15 minutes or until cauliflower is tender. Remove cover and cool slightly. Puree in small increments in blender (Or use a mix stick – but be careful) until smooth and creamy (I actually like mine a bit on the Chunky side). Reheat, adding fresh ground nutmeg, if desired. Serves 4.

This is our favorite breakfest which we can prepare ahead of time to keep the actual cooking time to a minimum.

Pre-Prep: Chop the Red Peppers and onions all at once and store. Buy the cheese already shredded in bags. Use Egg Whites liquids that can be bought in the dairy section. Yes, it’s a processed food item, but for the shear sake of simplicity, it’s better then any other quick cold cereal or pop tart solution.

Ingredients:

• Olive Oil (less then 1 tbs)
• Red peppers (2 tbs chopped)
• Shallot onions (1 tbs chopped – optional)
• Mozzarella part skim cheese already shredded (1/4 cup or to taste)
• Black pepper
• Egg Whites (2)  

Preparation:

Preheat skillet with a little olive oil, add peppers and onions and saute until the peppers get a little change in color (about 1 min). Pour the egg whites on top to evenly fill skillet. Add the cheese, and black pepper. Flip 1/2 the omelet over onto itself. Wait till you see all the liquid has cooked and flip over the complete omelet for another 30 seconds and serve.

Optional garnish: We just luv tambuli and like to spatter it on everything, from Eggs to Chicken. As you need to increase your calories in later phases of P90x, add fruit of your choice. Mango makes a perfect compliment. Enjoy!

· 2 lb. ground turkey

· 2 tbsp extra version olive oil

· 1 onion, coarsely chopped

· 2 medium cloves garlic, chopped

· ½ tbsp ground hot red chili (I use the Chilpolte chili)

· 2 ½ tbsp mild red Chili (I use a Chili power)

· 1 ½ tbsp ground cumin

· 1 ½ tsp salt

· 1 ½ cups water

· 1 (15ounce) can tomato sauce (I use Italian pasta sauce)

· 1 (28ounce) can stewed/diced tomatoes (I use flavored diced/stewed tomatoes)

· 1 can of black beans

In large pot sauté onions and garlic in EVO then add turkey. Break up any lumps with a fork and cook over medium heat, stirring occasionally until the meat is browned.

Stir in the both chilies, cumin and salt until thoroughly blended. Add water, tomato sauce, diced/stewed tomatoes and beans mashing with a fork.

Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 45 min. stirring the chili occasionally. (when using beef 90 min.)

Taste and adjust seasonings.

Calories: 281

Protein: 22 g

Fiber: 10 g

Carbs: 29 g

Fat Total: 9 g

(not 100% accurate)