Day 3:
Breakfast: Stuffed Bacon Omelet
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]2 eggs, 1 dash of milk, 2 bacon slices, 1 tsp of butter, 3 cocktail tomatoes, 3 tsp of cottage cheese, 1 egg white, chives, salt, and pepper.[/ads_custom_box]
How to Prepare:
[tds_note]
- Break the eggs, add milk, and season with salt and pepper.
- Chop the chives into small pieces.
- Fry the bacon in a pan.
- Fry the mixture with butter in a frying pan briefly over low heat.
- Sprinkle chives on top, fold the omelet, and turn it over.
- Wash tomatoes and cut them in half.
- Spread cottage cheese on a toasted bun and place omelet on top and serve them with tomatoes.[/tds_note]
Lunch: Tomato Avocado Salad
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]1 egg, 2 tomatoes, 1/3 bell pepper, 50 g resin cheese, 1/4 avocado, ½ onion, 1 tsp hemp oil, 1 tsp chia seeds, Salt, and pepper.[/ads_custom_box]
How to Prepare:
[tds_note]
- Boil the egg.
- Wash and dice the tomatoes and bell pepper—also, dice the cheese, avocado, and onion.
- Peel the egg and chop it.
- For the dressing, mix hemp oil with a little water and season with salt and pepper.
- Add the dressing over the salad and garnish it with chia seeds.
- You can add a few lettuce or spinach leaves. [/tds_note]
Dinner: Low Carb Taboulé With Harissa Dressing
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]½ red pepper, ¼ cucumber, 1 spring onion, 100 g rice, 1 tsp cashew puree, ½ tsp harissa, 1 tsp hemp oil, 1 tsp lemon juice, 1 tbsp almonds & cashews, 50 g feta, Salt, and pepper.[/ads_custom_box]
How to Prepare:
[tds_note]
- Cut bell pepper into cubes.
- Cut the cucumber, scrape out the seeds with a spoon, and dice it.
- Clean the spring onion and cut it into rings.
- Wash and finely chop the herbs.
- Prepare the rice and put it on the side.
- For the dressing, mix cashew paste, harissa, oil, and two tablespoons of water. And season with salt and pepper.
- Drain and rinse the rice. And mix it with the dressing. Then arrange the vegetables and herbs.
- Chop the almonds and sprinkle them with the feta over the taboulé.[/tds_note]
