- 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.
- 175 g / 6.2 oz firm tofu
- 5 g / 1 tsp turmeric
- 100 ml / 3.5 oz soy milk
- salt and pepper to taste
In a large, non-stick frying pan, break the tofu into bite sized pieces. Don’t make the pieces too small, as they break down further while cooking. Over medium heat, stir in the turmeric, until well combined. Cook for 2-3 minutes. Add the soy milk and simmer for an additional 6-7 minutes, stirring occasionally until the tofu becomes slightly creamy. Season to taste and serve.
- 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.
- 10 g / 2 teaspoons of olive oil
- 75 g / 2.6 oz fresh green beans
- A half of a ripe avocado
- Salt and pepper, greens (as optional)
- fresh cilantro (as optional)
Trim the green beans. Heat the oil in a frying pan. Saute the beans for 3-4 minutes over medium-high heat until they have turned a nice color. Lower the heat towards the end and add spices. Put aside in a bowl. Chop the greens finely. Peel the avocado and remove the pit. Mash avocado coarsely with a fork. Add the shredded greens and mashed avocado to the green beans and mix a salad. Top with a handful of finely chopped cilantro before serving.