week 6 day 1
BREAKFAST- 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.
- 1 1/2 cups shelled sunflower seeds
- 1 tablespoon sunflower oil
- 2/3 cups granulated sugar
- 3 tablespoons water
- A pinch of salt
Line a standard loaf pan with parchment and set aside. Put sunflower seeds into a food processor or blender and blend until it’s a very fine-like flour.
Combine sugar, water, and oil in a medium saucepan over medium low heat and bring to a boil. Boil for about 40 seconds then remove from heat and add floured seeds and salt.
Stir ingredients together very well and scrape into prepared pan then flatten down with spatula. Lay a second piece of parchment over top and press down firmly for a minute or two until very tightly packed.
- 114 g / 4 oz ground beef
- 15 g / 1 tbsp olive oil
- A pinch of salt
- 5 g / 1 tsp Tex-Mex seasoning
- 1 small zucchini
- 10 g / 2 tsp olive oil
- 35 g / 1.23 oz shredded cheese
Preheat your oven to 400°F (200°C). Split a zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes. While the zucchini is sitting, brown the ground meat in olive oil in a frying pan. Add salt and Tex-Mex seasoning (combine onion and garlic powder with oregano and black pepper). Let it cook until most of the liquid has evaporated. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish. Mix a third of the cheese into the ground beef. Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.
- 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.
- A pinch of salt
- A pinch of onion powder
- 100 g / 3.9 oz fresh green beans
- 75 g / 2.6 oz mushrooms
- 5 g / 1 tsp butter
- 30 ml / 2 tbsp soy milk
- A pinch of black pepper
- 5 g / 1 tsp dried chives
Preheat oven to 450°F (225°C). Begin with the mushroom sauce. Cut the mushrooms and slice or chop finely. Heat up the butter in a frying pan and brown quickly on high heat. Let the mushrooms cook until they turn a light golden color. Add spices, soy milk. Let it simmer on medium heat for 10-15 minutes. Stir occasionally. Season with salt and pepper. Remove from the stove and cool slightly. Puree in a blender or food processor, until the consistency is smooth and creamy. Chop the ends off the beans and slice them lengthwise down the middle. Blanch in plenty of lightly salted water for a few minutes; they should be bright green. Pour the cream of mushroom sauce over them.