Day 5:
Breakfast: Buttermilk Peanut Pancakes
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]1 tablespoon oatmeal, 100 ml of water 2 tbsp of teff flour, 2 tablespoons of coconut flour, 1/2 tsp baking powder, 1 egg, 1 tsp coconut flour, syrup, 2 tsp xylitol, 50 ml buttermilk, 1 tsp coconut oil.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Let oatmeal swell with water and drain it.
Mix flour with salt and baking powder. Break the egg with syrup, xylitol,
Whisk everything together, buttermilk and oil. Add the remaining ingredients and mix well.
Serve with the milk chocolate topping.[/ads_custom_box]
Lunch: Fiery shakshuka
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]1/4 onion, 1/2 garlic clove, 1/4 red bell pepper, 150 g canned tomatoes, 1/2 tsp olive oil, 1 tsp tomato paste, 1 tsp agave syrup, 2 egg, 1/2 tsp curry powder, 2 slices of wholemeal bread.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Chop the onion, garlic, bell pepper, and tomatoes.
Heat olive oil in a large pan and sauté onion, garlic, and bell pepper for about 5 minutes while stirring.
Add the tomatoes, tomato paste, and agave syrup. Season and simmer for about 15 minutes.
Use a spoon to make a well for the egg in the tomato mixture. Add the egg and put the lid on, and simmer for about 5 minutes more.
Serve with wholemeal bread.[/ads_custom_box]
Dinner: Chickpea Salad With a Chicken skewer
[ads_custom_box title=”Ingredients” color_border=”#e87e04″]
For the skewer: 75 g chicken breast, 2 tsp. soy sauce, 1 tbsp agave syrup, 1/4 tsp curry powder, 2 tsp natural yoghurt (0,1{23a935e40810e147a9f2406802bc54b2b4fd42064446c8b6538bcc40c333c187} fat), salt and pepper.
For the salad: 175 g cooked chickpeas, 1/4 avocado, 50 g feta, 1/2 red bell pepper, 1/2 red onion, 1/4 orange, 1 tsp hemp oil.[/ads_custom_box]
[ads_custom_box title=”How to Prepare: ” color_border=”#e87e04″]Rinse chicken breast, pat them dry and cut them into strips.
Mix soy sauce with agave syrup, pepper, and curry, marinate meat for 20 minutes.
Wash chickpeas under running water. Dice avocado. Also, chop feta, bell pepper, and peeled onion also cut into small pieces.
Add all
ingredients into a large bowl and mix. Add orange juice and hemp oil and season to taste.
Garnish with herbs such as cilantro and mint.
Skewer the marinated chicken breast on a wooden skewer and
fry in a little oil.
Serve the salad with the chicken skewer and some and some natural yogurt.[/ads_custom_box]
