Breakfast 9 am  Salad, and rye bread with hummus

Recipe: make a salad with chopped cucumber, tomato, onion, olive oil and sea salt. Eat it with few slices of rye bread and hummus.

Lunch 2 pm  Zucchini pasta with guacamole

For the zucchini pasta:

3-4 large zucchini,

2 teaspoons olive oil,

2 cloves garlic crushed or minced.

For the avocado sauce:

2 ripe avocados pitted, and peeled,

large handful of cilantro about ⅓ cup loosely packed,

2 tablespoon lemon juice,

2 tablespoons olive oil,

½ teaspoon salt or to taste,

¼ teaspoon black pepper,

water as needed.

Slice the ends of your zucchini off. Use a spiralizer to make your zucchini noodles. Heat a large pan to high heat. Add 2 teaspoon olive oil to pan then add crushed garlic. Cook garlic for just a few seconds or until it turns golden. Add the zucchini noodles, toss to combine with the garlic and cook for just a few seconds then remove pan from heat and set aside to cool.

While the zucchini pasta is cooling, blend avocado, herbs (cilantro, parsley, or basil), lemon juice, olive oil, salt, and pepper. Blend until mixture is creamy, (optional, add 2-3 tablespoons water or until mixture reaches a pourable consistency).

Pour sauce on zucchini noodles. Toss and serve. Garnish with parmesan or additional chopped cilantro.

Dinner 7 pm  Keto crackers with cucumber salad

Recipe for the keto crackers:

1 cup sunflower seeds,

3/4 cup pumpkin seeds,

1/2 cup chia seeds,

1/2 cup sesame seeds,

1/4 cup flaxseed,  

1 tsp salt,

1 1/2 cups water,

1 tbsp. caraway.

Preheat oven to 170C. Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. They should be about 3-4mm thick. Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don’t feel crisp after an hour, return to the oven for another 5-10 minutes. Remove from the oven, allow to cool, then break them. Store in an airtight container.

Recipe for the salad:

Slice one large cucumber, add olive oil, sea salt and lemon juice.

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