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BREAKFAST

Salad sandwiches with avocado
  • 50 g  Romaine lettuce or baby gem lettuce
  • 15 g   butter
  • 30 g  cucumbers sliced
  • A half of an avocado
  • 2 cherry tomatoes

Rinse the lettuce thoroughly and use as a base for the toppings. Smear butter on the lettuce leaves and put the previously sliced cucumbers, avocado and tomatoes on the lettuce.

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

Tex-Mex zuchinni with beef
  • 114 g  ground beef
  • 15 g  olive oil
  • A pinch of salt
  • 5 g  Tex-Mex seasoning
  • 1 small zucchini
  • 10 g  olive oil
  • 35 g   shredded cheese

Preheat your oven to 400°F (200°C). Split a zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes. While the zucchini is sitting, brown the ground meat in olive oil in a frying pan. Add salt and Tex-Mex seasoning (combine onion and garlic powder with oregano and black pepper). Let it cook until most of the liquid has evaporated. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish. Mix a third of the cheese into the ground beef. Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.

SNACK2

Sunflower Seed Halva
  • 1 1/2 cups shelled sunflower seeds
  • 1 tablespoon sunflower oil
  • 2/3 cups granulated sugar
  • 3 tablespoons water
  • A pinch of salt

Line a standard loaf pan with parchment and set aside. Put sunflower seeds into a food processor or blender and blend until it’s a very fine-like flour.
Combine sugar, water, and oil in a medium saucepan over medium low heat and bring to a boil. Boil for about 40 seconds then remove from heat and add floured seeds and salt.
Stir ingredients together very well and scrape into prepared pan then flatten down with spatula. Lay a second piece of parchment over top and press down firmly for a minute or two until very tightly packed. 

DINNER

Stuffed Bell Peppers
  • 1 bell pepper
  • 2 oz. cream cheese
  • 10 g   mild chipotle paste
  • 5 g  olive oil
  • A pinch of greens (fresh thyme or fresh cilantro)

Split the bell pepper lengthwise and remove the core. Mix cheese, spices and oil in a small bowl. Add chipotle paste and stir together. Spread out the cheese cream into the bell pepper and serve as a snack or appetizer. 

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