Day 4:
Breakfast: Quinoa Bowl with Apple and Cinnamon
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]100 g quinoa, 125 ml unsweetened almond milk, 1/2 apple, 1 tsp agave syrup, 2 tbsp vanilla-caramel Shake, 1 tsp almond paste, 1 tbsp. cashew nuts, 150 ml apple juice, Cinnamon.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Wash quinoa in a sieve and boil it with almond milk and cinnamon. Cover it and let it Simmer briefly.
In the meantime, chop the apple and sauté it in with a little pan with a bit of water and agave syrup.
Put everything in a bowl, with the Shake and the almond paste, and garnish with cashews. Drink a glass of apple juice with it.[/ads_custom_box]
Lunch: Pasta with broccoli
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]75 g mushrooms, 1/4 head broccoli, a handful of baby spinach, 1/4 onion, 150 g chickpea noodles, 250 ml vegetable broth, 50 ml cream (15{23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat), salt, and pepper.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Clean mushrooms and cut into slices.
Separate broccoli florets from stalk and rinse briefly. Wash and drain baby spinach and peas. Peel and chop the onion.
Put mushrooms, onion, broccoli, vegetable broth, and cream in a pot and bring to a boil. Simmer for about 5 minutes, stirring regularly. And let simmer.
Then add pasta and simmer for another 5 minutes.
Add spinach—season with salt and pepper to taste.[/ads_custom_box]
Dinner: Indian Chicken Curry With Rice
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]100 g whole grain rice, 1 tsp coconut oil, 100 g chicken breast, 1/2 orange, 1 tbsp natural yogurt (0.1{23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat), 1 spring onion, 1/2 red bell pepper, 100 ml of coconut milk, 1 tbsp coconut flour, 2 tsp curry powder, lemon juice, chili flakes, coriander, salt, and pepper.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Prepare rice. Heat coconut oil in Heat coconut oil in a large skillet. Chop chicken breast and lightly fry for about 2-3 minutes.
sauté. Set rice aside.
Squeeze orange, Clean, wash and chop the spring onion and bell pepper.
Cut into small pieces.
Add all other ingredients to the hot wok. Heat briefly while stirring, then simmer on low heat for about 20 minutes—season to taste.
Serve rice with curry and garnish with plenty of fresh coriander.[/ads_custom_box]
