week5 day1
BREAKFAST- 3 eggs
- 30 g butter / 1.1 oz (for frying)
- 30 g cheese / 1.1 oz
- 20 g / 4 teaspoons chopped yellow onion
- 3 mushrooms
- salt and pepper + seasoning as optional
Crack the eggs into a mixing bowl with a pinch of salt and pepper. Whisk the eggs with a fork until smooth and frothy. Add salt and spices to taste. Melt butter in a frying pan. Once the butter has melted, pour in the egg mixture. When the omelet begins to cook and get firm, but still has a little raw egg on top, sprinkle shredded cheese, already chopped mushrooms and onion on top. Using a spatula, carefully ease around the edges of the omelet, and then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
- 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.
- 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.
- 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.
Salad:
- 1 medium sweet potato
- ½ tsp chili powder
- 1 cup of buckwheat
- 2.5 cups of vegetable broth
- 4 scallions
- 1.5 cups of cooked chickpeas
- 10-12 radishes
- 2 cups of lamb’s lettuce
- 3 tbsp toasted pine nuts
Dressing:
- 2 lemons, juice + zest
- 1 tsp maple syrup
- 1 tbsp mustard
- 1 tbsp almond butter
Cut sweet potatoes into small cubes. Place them on a baking tray in a single layer, then sprinkle with chili, salt, and pepper. Bake for about 30 minutes at 180°C/360°F, or until soft and slightly browned. Meanwhile heat up a saucepan over medium-high heat, add buckwheat, and toast for 2-3 minutes, shaking continually. Add vegetable stock or water, and bring to a boil.
Turn heat to low, cover, and simmer for 15-20 minutes. Once cooked, fluff buckwheat with a fork and allow to cool. For the dressing whisk together lemon juice and zest, maple syrup, mustard, and almond butter. Season with salt and pepper.
Chop scallions, slice radishes thinly, and add to a salad bowl with chickpeas, lettuce, buckwheat and sweet potato cubes. Add dressing and toss to coat evenly.