week1-day7
BREAKFAST
- 130 g cauliflower
- A half of a banana mashed
- A half of yellow onion, grated
- Salt and pepper
- 30 g 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
- 57 g cherry tomatoes
- 57 g mozzarella
- 5 g green pesto
- salt and pepper (optional)
Cut the tomatoes and mozzarella balls in half. Add pesto and stir. Salt and pepper to taste.
LUNCH
- 15 g olive oil
- 40 ml unsweet yogurt
- 5 g lemon juice
- 5 g salt
- 30 g lettuce
- 15 g finely chopped fresh chives
- A half of zucchini
- salt and pepper to taste
- 20 g chopped walnuts or pecans
In a small bowl, whisk together yougurt, lemon juice, salt, pepper and olive oil for the dressing. Reserve the dressing to develop flavor while you make the salad. Place the lettuce and chives in a large bowl. Split the zucchini length-wise and scoop out the seeds. Cut the zucchini halves crosswise into half-inch pieces. Heat olive oil in a frying pan over medium heat, until it shimmers. Add zucchini to the pan, and season with salt and pepper. Sauté until lightly browned but still firm. Add the cooked zucchini to the salad, and mix together. Roast the nuts briefly in the same pan as the zucchini. Season with salt and pepper. Spoon nuts onto salad, and drizzle with salad dressing.
SNACK2
- 1 cup almonds whole, unsalted, roasted (5-6 ounces)
- 2 teaspoons olive oil
- 1/2 teaspoon sriracha or to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt
In a small mixing bowl, combine all dry seasonings (paprika, cumin, garlic, cayenne, salt) and stir together until well-mixed. Heat olive oil in a small pan over medium heat for a few minutes until hot. Add the dry seasoning mix to the pan and stir with the oil. It should be hot and bubbling.
Add almonds and stir until coated with seasonings, about a minute. Add sriracha sauce and stir until mixed well, about a minute. Transfer almonds to a plate. Cool before serving.
DINNER
- 114 g ground beef
- 15 g olive oil
- A pinch of salt
- 5 g Tex-Mex seasoning
- 1 small zucchini
- 10 g olive oil
- 35 g 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.