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DAY2

BREAKFAST

Scrambled eggs
  • 30 g  butter
  • 2 eggs
  • salt and pepper

Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper. Melt the butter in a non-stick frying pan over medium heat. Watch carefully — the butter shouldn’t turn brown! Pour the eggs into the hot pan and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.

SNACK1

Vegan vanilla protein shake
  • 125 ml soy milk
  • 125 ml  unsweet yogurt
  • 15 g  almond butter
  • 30 g   frozen cauliflower rice
  • 60 ml pea unflavored protein powder
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract

Place the ingredients into a blender and blend until smooth. Pour into a tall glass and enjoy.

LUNCH

Asian stir-fry
  • 100 g   green cabbage
  • 30 g   butter, divided
  • 10 g  salt
  • A pinch of onion powder
  • 10 g   white wine vinegar
  • 1 garlic clove, minced
  • 90 g   ground beef
  • A half of scallion, chopped in slices

Shred the cabbage finely using a sharp knife or a food processor. Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. Make the cabbage soften, but don’t let it turn brown. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl. Melt the rest of the butter in the same frying pan. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little. Add scallions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Serve the stir-fry warm with a dollop of wasabi on top.

SNACK2

Garlic Almonds
  • 1 cup almonds whole, unsalted, roasted (5-6 ounces)
  • 2 teaspoons olive oil
  • 1/2 teaspoon sriracha or to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt

In a small mixing bowl, combine all dry seasonings (paprika, cumin, garlic, cayenne, salt) and stir together until well-mixed. Heat olive oil in a small pan over medium heat for a few minutes until hot. Add the dry seasoning mix to the pan and stir with the oil. It should be hot and bubbling.
Add almonds and stir until coated with seasonings, about a minute. Add sriracha sauce and stir until mixed well, about a minute. Transfer almonds to a plate. Cool before serving.

DINNER

Greek salad
  • 1 ripe tomato
  • 1 cucumber
  • 2 loops of red onion
  • A half of green bell pepper
  • 80 g  feta cheese
  • 5 black Greek olives
  • 15 g  olive oil
  • 15 g red wine vinegar
  • salt and pepper
  • A pinch of dried oregano

Cut the tomato and cucumber into bite-sized pieces. Thinly slice the bell pepper and the onion. Arrange on an individual salad plate. Add feta cheese and olives, and drizzle olive oil and vinegar over the salad. Season with salt and pepper according to taste. Sprinkle with crumbled oregano and serve.

 

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