week4-day2
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.
- 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.
- 2 tablespoons olive oil
- 3 slices Ezekiel bread or french bread, chopped into 1/2-inch croutons
- 2 1/2 pounds tomatoes, diced
- 1-2 cloves garlic, minced
- 2 tablespoons Sucanat or regular sugar
- 1-2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup thinly slivered basil leaves, lightly packed
Preheat the oven to 350°F. Heat olive oil in a large skillet over medium-high heat. Add the bread cubes and mix well with oil so that they are evenly coated. Cook bread, stirring frequently, until crisp on all sides for about 5 mins.
While the bread is toasting, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are crisp, add the tomato mixture to the skillet, stirring frequently for 5 minutes. Remove from heat and stir in the basil. Pour into a 1.5 qrt/1.4 litre shallow baking dish. Bake for 35 minutes until the top is golden. Allow to cool for at least 10 minutes.
- 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.
- 15 ml / 1 tbsp olive oil, divided
- 1 garlic clove, minced
- 1 white onion, finely chopped
- 250 ml / 8,1 oz ml water
- 10 g / 2 tsp fresh parsley or fresh cilantro, finely chopped
- 150 g turkey breast
- A half of a zucchini
- salt and ground black pepper to taste
Heat half of the olive oil in a saucepan over medium heat. Add the garlic glove minced and onion and cook over low heat, stirring frequently. Do not let the onion turn brown. Add water and the parsley. Simmer for a few minutes. Mix well, then add the turkey meat and simmer until the turkey is cooked through. While the soup is cooking, thinly slice the zucchini. Heat the rest of the olive oil in a frying pan over medium-high heat. Add the zucchini and cook until just tender, about 5 to 10 minutes. Season with salt and pepper. Right before serving, add the zucchini to the soup.