week5 day2
BREAKFAST- 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.
- 1 cup packed, pitted Medjool dates (10-12)
- 1 cup rolled oats
- 2 tbsp cocoa powder
- 1/4 cup unflavoured protein powder (I use Garden of Life Raw)
- 1/4 tsp fine grain sea salt, or to taste
- 2 tbsp almond milk
- 1/2 tsp peppermint extract, or to taste
- 1/2 cup pistachios
- 1/4 cup almonds
- 1 tbsp raw millet (optional)
- 4 tbsp mini dark chocolate chips or chopped chocolate
- 1-2 tbsp large flake unsweetened coconut
Line a loaf pan with two pieces of parchment paper, one going each way. Set aside. In a food processor. Process the pitted dates until chopped and sticky.
Add in the rolled oats, cocoa powder, protein powder, salt, peppermint extract, and almond milk. Process until combined, scraping down the side of the bowl as needed. Finally, add in pistachios, optional millet, and chocolate chips and pulse until combined and sticky. It should be sticky enough to easily make a ball.
Crumble mixture all over prepared loaf pan. Sprinkle a handful of flaked coconut on top and press mixture into pan with slightly wet fingers. Cover with a piece of parchment paper and roll out smooth with a pastry roller.
Freeze for about 15 minutes or until set. Slice into 6 rows and then slice rows in half to make 12 small bars. Use a neutral-tasting protein powder.
LUNCH- 100 g / 3,5 oz. green cabbage
- 30 g / 1 oz. butter, divided
- 10 g / 2 tsp salt
- A pinch of onion powder
- 10 g / 2 tsp white wine vinegar
- 1 garlic clove, minced
- 90 g / 3.2 oz ground beef
- A half of scallion, chopped in slices
Shred the cabbage finely using a sharp knife or a food processor. Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. Make the cabbage soften, but don’t let it turn brown. Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl. Melt the rest of the butter in the same frying pan. Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little. Add scallions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Serve the stir-fry warm with a dollop of wasabi on top.
- 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.
- 100 g / 3,5 oz. ground beef
- A pinch of dried basil
- A pinch of salt
- A pinch of pepper
- 5 g / 1 tsp cold water
- 30 g / 1 oz. mozzarella cheese
- butter, for frying
In a large bowl, combine the beef, basil, salt, pepper, and a little cold water. Mix well with your hands or a large wooden fork. Form 10 flat patties, about 3–4 inches (8–10 cm) in diameter. Cut the mozzarella into 10 pieces and place one piece on each patty. Wrap the patty around the cheese and form into a ball. Fry in butter on medium heat until the juices run clear.