21-Day Challenge Menus with Recipes

Queen of the Kitchen

Here it is! Each day’s menu with live links to the recipes! Just click on the name of the dish to go directly to the recipe (you may have to scroll up or down slightly). Be sure to check out Queen of the Kitchen’s Instagram feed at the bottom of this page for photos of many of our amazing meals.

Daily before each meal
4-6 ounces of Green Juice. And, it goes without saying, you need to drink at least one full glass of water with each meal. Be sure to drink water as needed throughout the day, too, especially if you’re incorporating exercise (click here to view our Challenge Workout Schedule) into your 21-Day Challenge.

Day 1
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Jicama sticks (for my husband: mix of whole raw almonds and goji berries)
Lunch: Antioxidant Love Salad (for my husband: leftover baked lemon-garlic salmon on mixed salad greens, celery with almond butter)
Afternoon snack: Celery with almond butter
Dinner: Grilled Chicken Pesto Quinoa with Roasted Cauliflower

Day 2
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Jicama sticks and/or nuts
Lunch: Veggie Soup
Afternoon snack: Baby carrots with hummus
Dinner: Organic Cumin-Crusted Wild Black Cod with Sauteed Garlic Spinach & Brown Rice

Day 3
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Lunch: Chef V’s Chipotle Bowl
Afternoon snack: Cucumber slices with hummus
Dinner: Chicken & Veggie Stir Fry with Brown Rice

Day 4
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Jicama sticks
Lunch: Leftover Chicken-Veggie Stir Fry with brown rice
Afternoon snack: Cucumber slices with hummus
Dinner: Chipotle Bowl with Grilled Chicken

Day 5
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Jicama sticks
Lunch: Super Food Power Salad
Afternoon snack: Apple slices with almond butter
Dinner: Grilled French Rack of Lamb and Organic Farmers Market Baby Carrots with Tricolor Quinoa

Day 6
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Jicama sticks
Lunch: Butternut Squash Salad with Quinoa (for my husband: grilled chicken breast & avocado slices)
Afternoon snack: Emma’s Sauteed Chickpeas
Dinner: Chili-Lemon Salmon with Sweet Potato Wedges and Broccoli

Day 7
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Lunch: Leftover Veggie Soup (for my husband: leftover salmon and sweet potato wedges)
Afternoon snack: Hummus, cucumber, & jicama
Dinner: Organic Roasted Chicken with Cumin Black Rice & Green Beans with Almonds

Day 8
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Lunch: Antioxidant Love Salad (for my husband: leftover chicken, black rice, & green beans)
Afternoon snack: Hummus, cucumber, & jicama
Dinner: Hong Kong Style Black Cod with Brown Rice and Sautéed Bok Choy, Mango with Coconut Sticky Rice for dessert

Day 9
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Lunch: Veggie-Chicken Stir Fry
Afternoon snack: Hummus, cucumber, & jicama
Dinner: Grilled French Rack of Lamb and Organic Farmers Market Baby Carrots with Tricolor Quinoa and Sautéed Garlic Kale

Day 10
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Lunch: Chef V’s Chipotle Bowl with Chickpeas
Afternoon snack: Jicama sticks
Dinner: Grilled Garlic Lemon Salmon with Roasted Cauliflower, Sautéed Garlic Spinach, & Emma’s Roasted Sweet Potato Wedges

Day 11
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Apple slices with almond butter
Lunch: Super Food Power Salad
Afternoon snack: Organic blackberries
Dinner: Spicy Grilled Chicken Breast with Avocado Papaya Salad and Black Rice, fresh persimmons for dessert

Day 12
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Queen of the Kitchen’s Roasted Butternut Squash Salad
Afternoon snack: Apple slices with almond butter
Dinner: Queen of the Kitchen’s Lamb Vindaloo with brown rice & organic baby kale

Day 13
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Emma’s Sauteed Chickpeas with Kale & Roasted Cauliflower
Afternoon snack: Apple slices with almond butter
Dinner: Kale Root Veggie Bowl with Grilled Chicken, Organic Medjool Dates for dessert

Day 14
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Leftovers
Afternoon snack: Apple slices with almond butter
Dinner: Chili Lemon Salmon with Sweet Potato Wedges and Broccoli

Day 15
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Emma’s Sauteed Chickpeas with Kale & Roasted Cauliflower
Afternoon snack: Apple slices with almond butter
Dinner: Spicy Grilled Chicken Breast with Super Food Power Salad

Day 16
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Creamy, Zesty Spinach Soup & Grilled Chicken Breast for Matthew
Afternoon snack: Apple slices with almond butter
Dinner: Greek-Style Grilled Lamb Chops with Grilled Artichokes and Sweet Potato Wedges

Day 17
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Queen of the Kitchen’s Roasted Butternut Squash Salad with Grilled Chicken
Afternoon snack: Apple slices with almond butter
Dinner: Grilled Trout with Cumin Black Rice & Sauteed Greens

Day 18
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Avocado Green Curry
Afternoon snack: Apple slices with almond butter
Dinner: Organic Roasted Chicken with Roasted Cauliflower & Sauteed Greens

Day 19
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Antioxidant Love Salad
Afternoon snack: Apple slices with almond butter
Dinner: Chili Lemon Salmon with Sweet Potato Wedges and Broccoli

Day 20
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blueberries
Lunch: Emma’s Sauteed Chickpeas with Kale & Avocado
Afternoon snack: Asian Pear slices, almonds
Dinner: Grilled Red Snapper with Grilled Artichokes, Roasted Carrots, & Organic Tricolor Quinoa

Day 21
Breakfast: Smoothie (for my husband: gluten-free toast spread with fresh almond butter & sliced apple)
Mid-morning snack: Organic blackberries
Lunch: Chef V’s Chipotle Bowl with Chickpeas
Afternoon snack: Asian Pear
Dinner: Baked Balsamic Chicken with Sweet Potato Wedges & Grilled Squash

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