week 6 day 4 No ratings yet.

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
Homemade Peppermint Patties
  • 1 cup powdered erythritol
  • 1 tsp heavy cream
  • 1/2 tsp peppermint extract

Chocolate Coating:

  • 6 oz sugar-free chocolate
  • 2 tsp refined coconut oil (optional)

Add the heavy cream and peppermint extract. Add the powdered sweetener slowly, mixing well after each addition.
When it is thoroughly mixed in form 24 balls and press down into one-inch circles on a piece of parchment paper. Freeze for 15 minutes.
Melt the chocolate (and coconut oil, if using) in the microwave in 30-second increments, mixing well after each. When the chocolate is 80% melted stop heating it and stir until it is completely melted.
Use a fork to dip each peppermint patty into the chocolate. Place on a new sheet of wax paper. Repeat. Chill until the chocolate sets. Store in the refrigerator.

LUNCH
Salmon pie

Pie crust

  • 25 g / 5 tsp almond flour
  • 10 g / 2 tsp sesame seeds
  • 15 g / 1 tbsp coconut flour
  • A pinch of ground psyllium husk powder
  • A pinch of baking powder
  • A pinch of pinch salt
  • 5 g / 1 tsp olive oil
  • A half of an egg (mixed)
  • 15 ml / 1 tbsp water

Filling

  • 50 g / 1.8 oz smoked salmon
  • 60 ml/ 2 oz unsweet yogurt
  • A half of an egg (mixed)
  • 10g / 2 tsp fresh dill, finely chopped
  • A pinch of onion powder
  • A pinch of ground black pepper
  • 30 g / 2 tbsp cream cheese
  • 50 g / 1.8 oz shredded cheese

Preheat the oven to 350°F (175°C). Place the pie dough ingredients into a food processor fitted with a plastic pastry blade. Pulse until mixture forms a ball. If you don’t have a food processor, you can use a fork to mix the dough. Note that previously you need to mix 1 egg and divide the mixture into two parts – for the pie dough and the filling. Fit a piece of parchment paper into a spring form pan. Oil your fingers and gently press the dough into the spring form pan. Pre-bake the crust until lightly browned (5-10 minutes). Mix all the ingredients for the filling, except the salmon, and pour that in the pie crust. Add the salmon and bake for 15-20 minutes (until the pie is golden brown). Let cool for a few minutes and serve with a salad or other 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
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

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