Today's breakfast recipe
Ingredients:
- 3 slices whole-grain bread
- 1 banana
- 1-2 tablespoons tahini*
Instructions:
Spread tahini on you toasted slices of bread.
Cut the banana into circles and add it on top.
*Toasting the bread is optional, however, for this recipe I like it toasted better.
*If you absolutely hate the idea of tahini, you can change it up with any nut butter you prefer better.
However, at least give it a try :)
Today's lunch recipe
- 1 cup chickpeas, canned or boiled (or 1/2 can, we’ll use the other half for dinner)
- 1/2 sweet potato
- 1/2 avocado
- Fresh arugula salad
- Spices: red pepper, ground cumin, salt and pepper
Curry dressing:
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon curry
- Salt and pepper
Instructions:
Preheat the oven to 400F.
Drain the chickpeas and mix them together with the spices and few drops of olive oil.
Toss the chickpeas on one side of a baking sheet.
Peel and chop the sweet potato into small circles, and toss them on the other side, sprinkling some olive oil and salt on top.
Bake them for around 15-20 minutes.
Once they are ready add them to a plate together with the arugula salad.
Peel and cut the avocado into thin slices and add it on top.
Mix all of the ingredients for the curry dressing nicely, and add it to your salad.
Today's dinner recipe
Ingredients:
- 1 cup chickpeas
- 1 can of tuna (3-5 ounce)
- 1/2 cucumber
- Fresh spinach salad
- Olive oil and balsamic vinegar
Instructions:
Peel and cut the cucumber into small cubes.
Wash the spinach salad and add it to a plate as a base.
Mix the cucumber, tuna, and chickpeas and add them on top of the spinach salad.
Season with olive oil, balsamic vinegar, salt, and pepper.
Today's snack recipe
Ingredients:
- Few celery stalks
- 1-2 tablespoons peanut butter
Instructions:
You can top the celery stalks with peanut butter, or use the peanut butter as a dip.
Either way, happy snacking!
