week2-day4
BREAKFAST
- 130 g / 4.6 oz cauliflower
- A half of a banana mashed
- A half of yellow onion, grated
- Salt and pepper
- 30 g / 1.1 oz butter (for frying)
Rinse, trim and grate the cauliflower using a food processor or grater. Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes. Melt a generous amount of butter or oil on medium heat in a large frying pan. Use the oven on low heat to keep the first batches of pancakes warm while you make the others. Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully. Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn.
SNACK1
- 125 ml / 4.4 oz soy milk
- 125 ml / unsweet yogurt
- 15 g / 1 tbsp almond butter
- 30 g / 1.1 oz frozen cauliflower rice
- 60 ml / 4 tbsp 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
Pie crust
- 25 g / 5 tsp almond flour
- 10 g / 2 tsp sesame seeds
- 15 g / 1 tbsp coconut flour
- A pinch of ground psyllium husk powder
- A pinch of baking powder
- A pinch of pinch salt
- 5 g / 1 tsp olive oil
- A half of an egg (mixed)
- 15 ml / 1 tbsp water
Filling
- 50 g / 1.8 oz smoked salmon
- 60 ml/ 2 oz unsweet yogurt
- A half of an egg (mixed)
- 10g / 2 tsp fresh dill, finely chopped
- A pinch of onion powder
- A pinch of ground black pepper
- 30 g / 2 tbsp cream cheese
- 50 g / 1.8 oz shredded cheese
Preheat the oven to 350°F (175°C). Place the pie dough ingredients into a food processor fitted with a plastic pastry blade. Pulse until mixture forms a ball. If you don’t have a food processor, you can use a fork to mix the dough. Note that previously you need to mix 1 egg and divide the mixture into two parts – for the pie dough and the filling. Fit a piece of parchment paper into a spring form pan. Oil your fingers and gently press the dough into the spring form pan. Pre-bake the crust until lightly browned (5-10 minutes). Mix all the ingredients for the filling, except the salmon, and pour that in the pie crust. Add the salmon and bake for 15-20 minutes (until the pie is golden brown). Let cool for a few minutes and serve with a salad or other vegetables.
SNACK2
- 1/4 cup maple syrup
- 1/2 cup tahini
- 1 tsp vanilla extract
- optional: 1/3 cup roasted pistachios
Lightly grease a small glass baking dish. Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). While the maple syrup is heating, place the tahini, vanilla extract, and pistachios if using in another saucepan and warm over low heat. Tahini must be just warm, not hot.
Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Stir with a wooden spoon until it starts to thicken and doesn’t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.
Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan. Cut it into small squares or chunks.
DINNER
- 50 g / 1.8 oz tuna in olive oil, drained
- 40 g / 1.4 oz chopped celery stalks
- A half of a red onion
- 5 g / 1 tsp Dijon mustard
- 10 g / 2 tsp lemon juice
- A pinch of salt and pepper
- 15 g / 1 tbsp small capers
- 30 g / 2 tbsp leafy greens or lettuce
- 30 g / 2 tbsp cherry tomatoes
- 15 g / 1 tbsp olive oil
- 2 eggs
Mix the drained tuna with the other ingredients for the salad, except for the lettuce and tomatoes. Bring water to a light boil. Add salt and pepper. Stir the water in circles to create a swirl using a spoon. Crack the egg into the moving water, one at a time. Let simmer for 3 minutes and remove from the water using a slotted spoon. Serve the salad and eggs with your choice of fresh greens and some tomatoes. Drizzle olive oil on top before serving.