Day 3:
Breakfast: Stuffed bacon omelet
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]2 eggs, 1 dash of milk (1.5{23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat), 2 slices of bacon, 1 tsp of melted butter, 3 cocktail tomatoes, 3 tbsp. cottage cheese (4{23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat), 1 wholemeal roll, salt and pepper.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Break the eggs with the milk and season, then fry the bacon.Now melt the butter in a pan and add the egg and fry briefly over low heat. Fold the omelet and turn it over.
Then fry for a few minutes. In the meantime Wash and halve cocktail tomatoes. Add the Cottage cheese to the toasted bun and place the omelet on top. And Arrange together with tomatoes.[/ads_custom_box]
Lunch: Turkish lentil soup with bulgur
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]1 tsp of coconut oil, 1/2 clove garlic, 1/4 onion, 250 g canned tomatoes, 1 tbsp tomato paste, 50 g red lentils, 1 tsp lemon juice, 200 ml vegetable broth, 50 ml coconut milk
80 g bulgur, Spices, salt, and pepper.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Melt the coconut oil in a saucepan. Chop garlic and onion and sauté 2-3 minutes. Add spices like turmeric, chili, cumin, coriander in a small bowl. And continue to sauté briefly.
Add the other ingredients, except for the bulgur, to the pot and bring to boil. Reduce heat and simmer for 25-30 minutes until lentils are tender. If the lentils are too dry, add a little more water. After 20 minutes, add the bulgur. Season to taste and garnish with cilantro. [/ads_custom_box]
Dinner: Cauliflower green lentils In the oven
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]1/2 head cauliflower, 2 tsp parsley, 1/2 onion, 1 tablespoon coconut oil, 1/4 tsp cumin, 200 g green lentils, 4 radishes, 1/2 tbsp chia seeds, 1 tbsp lemon juice, 2 tbsp pomegranate seeds.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Preheat oven to 200 °C. Separate cauliflower from the stalk
chop parsley and onion. Rinse lentils briefly.
Melt coconut oil in an oven in an ovenproof dish. Add cauliflower florets,
Add parsley and onion and mix well. Season with cumin and roast them for about 15-20 minutes.
Place vegetables in a bowl, add lentils, sliced, sliced radishes, chia seeds, lemon juice, and mix well. And mix well. Then add the pomegranate seeds and Sprinkle with herbs of your choice.[/ads_custom_box]
