Today's breakfast recipe
- 4 brown rice cakes*
- Hummus (make sure it’s made with olive oil)
- 1/2 avocado, thinly sliced
- 1 tablespoon flax and pumpkin seeds
Instructions:
Spread the hummus on the rice cakes.
Top with the avocado and seeds.
*If you are extra hungry in the morning, you can have up to 5 rice cakes for breakfast.
Today's lunch recipe
Ingredients:
- 1 fresh zucchini
- 1/2 avocado
- 1/2 cup greek yogurt
- 1 piece chicken breast around 7 oz (we’ll split it and use it for dinner too)
- 1/2 lemon or lime
- A handful of cherry tomatoes
Instructions:
Wash the zucchini nicely and make noodles out of it using a spiralizer.
I use a small handheld spiralizer that looks like a sharpener.
Once they’re ready, place them in a colander over the sink and toss with salt.
Let them sit for 20 minutes. The salt will bring out the water. After half an hour, squeeze the zoodles gently to release some additional water.
Meanwhile, let’s cook the chicken breast.
We’ll cook the whole piece, but we’ll save some for dinner too.
Cut it into cubes and season it with salt, pepper, ground cumin, and red pepper.
Toss it in a pan with few drops of olive oil and cook it for 5-10 minutes.
For the creamy avocado dip, mash the avocado using a fork.
Mix it together with the Greek yogurt, freshly squeezed lemon or lime juice, a pinch of salt, and pepper.
After 20 minutes, squeeze the zucchini noodles gently to release the additional water.
Toss them in the same pan you cooked the chicken with, add few drops of olive oil and cook them over high heat for a minute or two.
Once ready, add them to a bowl and mix them together with the avocado dip.
Add the cooked chicken cubes and cherry tomatoes on top and dig in.
Today's dinner recipe
- 1 5oz piece of chicken breast (leftover from dinner)
- 1 medium eggplant
- 1/2 cup Greek yogurt
- 1 garlic clove
Instructions:
Preheat the oven to 400F.
Wash the eggplant and add it on a baking sheet, whole with the peel on.
Add it to the oven and cook for 20-30 minutes.
If you haven’t pre-cooked the chicken breast for lunch, no worries.
Just spice it up with onion powder, salt, and pepper, drizzle olive oil and add it on the other side of the baking sheet, next to you eggplant.
Once cooked, peel the eggplant and add it to a blender or food processor, together with the Greek yogurt, garlic clove, walnuts, a teaspoon olive oil, and a pinch of salt.
Blend until you get a smooth texture.
Once blended serve it together with the chicken.
You can side it with a bowl of green salad by choice.
Today's snack recipe
Ingredients:
- 1/2 banana
- 1/2 cup berries by choice
- 1 cup almond milk
- 1 tablespoon Greek yogurt
Instructions:
Blend all of the ingredients in a blender or food processor.
Also, feel free to add a scoop of protein.
