Today's breakfast recipe
Ingredients:
- 3 slices of whole-grain bread
- 3 thin pieces of mozzarella
- 1 teaspoon basil pesto
- 3 slices of tomato
- 1 teaspoon sunflower seeds
Instructions:
Spread a little bit of basil pesto on top of your whole-grain slices of bread.
You can use whatever brand of basil pesto you like best, just make sure it’s made with extra virgin olive oil.
Add a slice of tomato and a slice of mozzarella on top.
To finish it off, sprinkle sunflower seeds, salt, and few drops of olive oil.
Today's lunch recipe
Ingredients:
- 1 large whole-grain tortilla (or two smaller)
- 1/2 cup black beans, canned
- 1/2 cup corn, canned or frozen
- 2-3 mushrooms, chopped
- 1/2 red onion, minced
- 1/2 avocado
- 1/2 lime
- 1/2 tomato
- 1/3 red onion
- Lettuce salad
Instructions:
For the guacamole, in a smaller bowl mash the avocado, toss in the lime juice, diced red onion, and tomato.
Mix it nicely and season with salt and pepper.
Warm your whole-grain tortilla in a pan, for less than a minute.
Start filling it with all of your ingredients.
In tortillas, I like my mushrooms fresh, however, if you absolutely hate the idea of fresh mushrooms, cook them first.
To finish it all off, squeeze some lime on top and sprinkle salt and pepper.
Wrap it up and dig in!
Today's dinner recipe
Ingredients:
- 1/2 cup black beans
- 1/2 red onion
- 1/2 avocado
- 1 small tomato
- Lettuce salad
- Lemon juice, freshly squeezed
Instructions:
This is what I call a leftover dinner :)
In a salad bowl mix all of the ingredients for the salad.
Drizzle olive oil, squeeze some lemon juice, and sprinkle salt and pepper.
If you have leftover guacamole from lunch, feel free to toss it in, instead of the avocado.
Today's snack recipe
Ingredients:
- 1/2 fresh mango or 1 cup of frozen mango
- 1/2 banana
- 1/4 cup almond milk
- 1/4 cup Greek yogurt
Instructions:
Blend all of the ingredients and pour them into a glass.
If you are not using frozen mango, add an ice cube before blending.
