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BREAKFAST
Cauliflower hash browns
  • 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
Garlic Almonds
  • 1 cup almonds whole, unsalted, roasted (5-6 ounces)
  • 2 teaspoons olive oil
  • 1/2 teaspoon sriracha or to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt

In a small mixing bowl, combine all dry seasonings (paprika, cumin, garlic, cayenne, salt) and stir together until well-mixed. Heat olive oil in a small pan over medium heat for a few minutes until hot. Add the dry seasoning mix to the pan and stir with the oil. It should be hot and bubbling.
Add almonds and stir until coated with seasonings, about a minute. Add sriracha sauce and stir until mixed well, about a minute. Transfer almonds to a plate. Cool before serving.

LUNCH
Red cabbage salad
  • 150 g / 5.3 oz red cabbage
  • 20 g / 4 teaspoons olive oil
  • salt
  • A pinch of ground black pepper
  • a quarter of cinnamon stick
  • 10 g / 2 teaspoons red wine vinegar
  • A quarter of orange (juice and zest)
  • 10 g / 2 teaspoons fresh dill, chopped
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
Asian stir-fry
  • 100 g / 3,5 oz. green cabbage
  • 30 g / 1 oz. butter, divided
  • 10 g / 2 tsp salt
  • A pinch of onion powder
  • 10 g / 2 tsp white wine vinegar
  • 1 garlic clove, minced
  • 90 g / 3.2 oz ground beef
  • A half of scallion, chopped in slices

Shred the cabbage finely using a sharp knife or a food processor. Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. Make the cabbage soften, but don’t let it turn brown. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl. Melt the rest of the butter in the same frying pan. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little. Add scallions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Serve the stir-fry warm with a dollop of wasabi on top.

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