week 6 day 7 No ratings yet.

BREAKFAST
Scrambled eggs
  • 30 g / 1.1 oz butter
  • 2 eggs
  • salt and pepper

Crack the eggs into a small bowl and use a fork to whisk them together with some salt and pepper. Melt the butter in a non-stick frying pan over medium heat. Watch carefully — the butter shouldn’t turn brown! Pour the eggs into the hot pan and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them. Remember that the eggs will still be cooking even after you’ve put them on your plate.

SNACK1
Almond and Cinnamon Cookies
  • 2 cups of ground almonds
  • ⅔ cup of coconut sugar
  • 2 tbsp chia seeds
  • 2 tbsp cinnamon
  • 3-5 tbsp orange juice

Preheat oven to 180°C.Grind chia seeds and coconut sugar finely in a food processor. Add ground chia, sugar, almond and cinnamon to a large mixing bowl and quickly mix everything together.
Add first about 3 tablespoons of orange juice and mix everything well together until a sticky dough forms. Add more orange juice if needed. Roll the dough out about 0,7 cm thick between two pieces of baking paper. Cut out shapes and transfer to a baking sheet. Bake for 12-15 minutes until golden brown.

LUNCH
Creamy fish casserole
  • 20 g / 2 tsp olive oil
  • 110 g / 3.9 oz broccoli
  • 1 scallions
  • 1 tbsp small capers
  • 7 g / 1.5 tsp butter, for greasing the casserole dish
  • 140 g / 5 oz white fish, in serving-sized pieces
  • 75 g unsweet yogurt
  • 5 g / 1 tsp salt
  • A pinch of ground black pepper
  • 20 g / 4 tsp butter

Preheat the oven to 400°F (200°C). Divide the broccoli into small florets, including the stem. Peel broccoli with a sharp knife. Fry broccoli in oil on medium high for 5 minutes, until golden and soft. Season with salt and pepper. Add a scallion, finely chopped, and the capers. Fry for another 1-2 minutes and place the vegetables in a baking dish. Nestle the fish in amongst the vegetables. Pour yogurt over the fish and vegetables. Top with slices of butter. Bake for 20 minutes or until the fish is cooked through, and flakes easily with a fork.

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
Keto cheese chips
  • A half of an onion
  • 1 egg
  • 68 g / 2.4 oz almond flour
  • 21 g / 0.75 oz parmesan cheese, grated
  • A pinch of garlic powder
  • A pinch of chili powder / paprika powder
  • 10 g / 2 tsp olive oil
  • A pinch of salt

Preheat the oven to 400°F (200°C). Peel the half of an onion and slice into rings. Mix the dry ingredients in a bowl. Whisk the egg in another bowl and add here the grated cheese with spices and salt. Dip the onion rings in the egg batter and then in the flour mix, one at a time. Place the rings on a baking sheet covered with parchment paper. Drizzle or spray oil on the rings and bake in the oven for 15–20 minutes.

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