week1-day6
BREAKFAST
- 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
- 1 cups almond flour
- 4 tbsp butter softened
- 1/4 cup Trim Healthy Mama Gentle Sweet
- 1/2 tsp molasses optional
- 1 tsp vanilla
- 1 tsp coconut flour
- 1/3 cup sugar-free chocolate chips
Chocolate Coating:
- 5 oz 85% dark chocolate or sugar free chocolate
- 1 tsp coconut oil
To make the cookie dough stir together all the ingredients (except the chocolate chips) until smooth. Stir in the chocolate chips. Freeze for at least 3-4 hours until solid.
To make the chocolate heat it in the microwave for 30 seconds. Stir. Heat for another 30 seconds. Stir until the chocolate melts. (Heat for an additional 30 seconds if necessary). Add the coconut oil and stir until smooth.
Pop the frozen cookie dough out of the silicone mold. Poke with a toothpick and dip into the melted chocolate. Transfer to a waxed paper lined baking sheet. Repeat until you’ve coated all the cookie dough bites. Store in the freezer.
LUNCH
- 15 g / a tablespoon butter
- A quarter of celery stalk
- 4 sliced mushrooms
- A half of minced garlic clove
- A quarter of dried minced onion
- 10 g / 2 teaspoons dried parsley
- Salt
- 5 g / a teaspoon ground black pepper
- 225 g chicken broth
- A quarter of carrot
- 50 g shredded rotisserie chicken
- 60 ml green cabbage sliced into strips (as “noodles”)
Melt the butter in a large pot. Slice the celery stalks and mushrooms into smaller pieces. Add dried onion, celery, mushrooms and garlic into the pot and cook for three to four minutes. Add broth, carrot, parsley, salt, and pepper. Simmer until vegetables are tender. Add cooked chicken and cabbage. Simmer for an additional 8 to 12 minutes until the cabbage “noodles” are tender.
SNACK2
- 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.
DINNER
- 75 g mushrooms
- 40 g fresh spinach
- 30 g scallions
- 30 g butter
- 2 eggs
- 50 g cottage cheese
- A pinch of salt
- A pinch of pepper
Preheat the oven to 350°F (175°C). Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste. Cut the mushrooms into wedges. Chop the scallions. Melt the butter in an oven-proof pan and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper. Pour the egg mixture into the pan. Place the pan, uncovered, in the oven and bake for about 15 minutes, until golden brown.