week 5 day 7
BREAKFAST- 130 g / 4.6 oz cauliflower
- A half of a banana mashed
- A half of yellow onion, grated
- Salt and pepper
- 30 g / 1.1 oz 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
- 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.
LUNCH- 2 tablespoons Thai red curry paste
- 1 L vegetable broth (4 cups)
- 1 796ml can pumpkin purée (3 1/2 Cups)
- 1/4 cup natural peanut butter
- 1 cup coconut milk
- 2 tablespoons agave or maple syrup
- 2 tablespoons Sriracha (optional)
- Lime, cilantr
Heat a big pot over medium-high heat. Add the Thai red curry paste, and stir or whisk as it’s heating up. After about 1 minute it will to stick to the pan and become fragrant. Then add all of the remaining ingredients: vegetable broth, pumpkin, peanut butter, coconut milk, agave, and sriracha. Whisk well to combine. Cook until it’s completely heated through. Garnish with a wedge of lime, some cilantro, sriracha, a drizzel of coconut milk.
- 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.
- 15 g / 1 tbsp olive oil
- 40 ml / 1.4 oz unsweet yogurt
- 5 g / 1 tsp lemon juice
- 5 g / 1 tsp salt
- 30 g / 1.1 oz lettuce
- 15 g / 1 tbsp finely chopped fresh chives
- A half of zucchini
- salt and pepper to taste
- 20 g / 4 tsp 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.