week3-day7
- 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.
- 1/4 cup maple syrup
- 1/2 cup tahini
- 1 tsp vanilla extract
- optional: 1/3 cup roasted pistachios
Lightly grease a small glass baking dish. Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). While the maple syrup is heating, place the tahini, vanilla extract, and pistachios if using in another saucepan and warm over low heat. Tahini must be just warm, not hot.
Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Stir with a wooden spoon until it starts to thicken and doesn’t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.
Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan. Cut it into small squares or chunks.
- 100 g / 3.9 oz mini bell peppers
- 5 g / 1 tsp air-dried chorizo, thinly sliced
- 5 g / 1 tsp fresh thyme
- 60 g / 2.1 oz cream cheese
- 15 ml / 1 tbsp olive oil
- 30 g / 1.1 oz shredded cheese
Set the oven to 400°F (200°C). Split the bell peppers lengthwise and remove the core. Chop the chorizo and the herbs finely. Mix together cheese, spices and oil in a small bowl. Add the chorizo and herbs. Stir until smooth. Add the mixture to the bell peppers and place in a greased baking dish. Sprinkle shredded cheese on top. Bake in the oven for 15 minutes, until the cheese is melted and golden brown.
- 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.
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