week4-day3 No ratings yet.

BREAKFAST
Salad sandwiches with avocado
  • 50 g / 1.8 oz Romaine lettuce or baby gem lettuce
  • 15 g / a tablespoon butter
  • 30 g / 1.1 oz 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 Halva (Persian desert)
  • 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.

LUNCH
Keto cheese chips
  • 57 g / 2 oz cheddar cheese or edam cheese
  • A pinch of paprika powder

Preheat the oven to 400°F (200°C). Add shredded cheese in small heaps on a baking sheet lined with parchment paper. Make sure to leave enough space in between them so they aren’t touching. Sprinkle paprika powder (and salt as it is preferred) on top and bake in the oven for about 8 minutes. Let cool on a cooling rack.

SNACK2
Vegan vanilla protein shake
  • 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.

DINNER
Lowcarb sesame crispbread
  • 32 g / 1.13 oz sesame seeds
  • 30 g / 2 tbsp pumpkin seeds
  • 15 g / 1 tbsp sunflower seeds
  • 28 g / 1 oz. shredded cheese
  • A pinch of ground psyllium husk powder
  • 30 g / 2 tbsp water
  • Egg whites of 1 egg
  • A pinch of salt

Mix together all ingredients, and spread out on parchment paper on a baking sheet. Sprinkle sea salt on top. Set the oven to 350°F (175°C) for 20 minutes. Carefully cut the crispbread into the desired form. Lower the heat to 280°F (140°C) and put the crispbread back into the oven for another 25 minutes. Remove the crispbread and make sure it’s dry all the way through. Let it cool.

Please rate this