Breakfast 9 am  Polenta with almonds and tahini

Recipe: cook around 50-100gr of polenta, then add a handful of almonds, one tbsp. tahini and a handful of berries

Lunch 2 pm  Crispy Tofu


For the peanut sauce

1/3 cup peanut butter

2 tbsps. sesame oil

1/4 cup rice vinegar

1/4 cup light low sodium soy sauce

1 tsp chilli flakes

2 tsps. honey

3 garlic cloves, chopped

1 knob of fresh ginger, peeled and roughly chopped

Other ingredients

1 tbsp. oil

12 oz/350 gr firm tofu, cut into small pieces

zucchinis, spiralized

sesame seeds and green onions for topping

Sauce: In a blender or food processor, add all the ingredients for the sauce along with a splash of water and blend till smooth. Set aside 1/4 cup sauce and divide the rest in the mini sauce containers.

Tofu: Heat oil in a pan and add the tofu. As soon as the tofu is a very light brown, add 1/4 cup sauce to the pan and toss the tofu in it. Cook everything on low heat. In some time, the sauce will start to evaporate and slowly it will start turning into golden brown and sticking to the pan and tofu. At the end you’ll be left with crispy browned bits of tofu in the pan. Put some zucchini noodles on your plate, add tofu and sauce.

Dinner 7 pm  Yogurt with seeds

Recipe: mix 200-300ml yogurt with 2 tbsps. sunflower seed, 2 tbsps. pumpkin seed, 1 tbsps. ground flax seed, 1 tbsps. ground sesame seed, 1/2 tsp caraway seed

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