week 5 day 5 No ratings yet.

BREAKFAST
Mushroom omelet
  • 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.

SNACK1
Frozen Cookie Dough Bites
  • 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.

LUNCH
Stuffed bell peppers with turkey and tomatoes
  • 7 g / 1,5 teaspoon butter (for greasing the baking dish)
  • 1 green bell pepper
  • 5 g / a teaspoon olive oil
  • A half of a yellow onion
  • A half of a garlic clove
  • 150 g / 5.3 oz ground turkey
  • 5 g / a teaspoon chili powder
  • 50 g / 1.8 oz crushed tomatoes
  • salt and pepper
  • 30 g / 1 oz leafy greens

Preheat the oven to 400°F (200°C). Cut the pepper in half, discard the seeds and place the peppers halves in a greased baking dish. Drizzle olive oil on top of the peppers and place them in the oven while you are preparing the filling. Chop onion and garlic finely. Heat olive oil in a frying pan, add the finely chopped onions and garlic and fry until soft. Add ground turkey. Fry for 5 minutes or more, and add chili, salt and pepper and then the crushed tomatoes. Let simmer for 10 minutes. Remove from heat and stuff the peppers with ground-turkey mixture and return to oven. Bake in oven for another 20 minutes. Serve with greens and vegetables.

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
Mushroom frittata with goat cheese
  • 75 g / 2.6 oz mushrooms
  • 40 g / 1.4 oz fresh spinach
  • 30 g / 1.1 oz scallions
  • 30 g / 2 tbsp butter
  • 2 eggs
  • 50 g / 1.8 oz cottage cheese
  • A pinch of salt
  • A pinch of pepper

Preheat the oven to 350°F (175°C). Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste. Cut the mushrooms into wedges. Chop the scallions. Melt the butter in an oven-proof pan and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper. Pour the egg mixture into the pan. Place the pan, uncovered, in the oven and bake for about 15 minutes, until golden brown.

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