NINE FACTOR DIET – Day 19

Breakfast 9 am  Chokeberry smothie

Recipe: blend ½ avocado, 1 apple, 1 orange, 50gr chokeberry and a handful of cashews. Add some water if needed.

Lunch 2 pm  Lettuce wrap sandwich

Recipe:

1 head iceberg lettuce, cored and outer leaves removed

1 tbsp. grainy mustard

3 slices organic turkey

1 slice cheese, cut in half

3 slices tomato

1 slice red onion

1 piece of parchment paper, 14″ x 14″

Lay large square of parchment down on your work surface. Layer 5-8 large pieces of lettuce in the middle of parchment paper. Spread mustard in the middle of the lettuce wrap. Layer turkey, cheese, tomato and red onion on top of mustard. Using parchment paper as a guide, as tightly as you can roll the lettuce up, starting with the end closest to you. Once you the roll has begun, tuck the ends of the wraps towards the middle. Continue to roll the lettuce wrap, keeping it as tight as possible and using the parchment paper to guide you. When it is completely wrapped, roll the remainder of the parchment around the lettuce tightly. Using a serrated knife, slice though the lettuce wrap almost completely, leaving the bottom piece of the parchment intact.

Dinner 7 pm  Cauliflower salad

Recipe:

1 1/2 pounds cauliflower, trimmed and cut into florets

1/3 cup thinly sliced red onion

1 celery rib, sliced crosswise

1/4 tsp crushed red pepper

3/4 cup chopped bottled roasted red bell peppers

1/3 cup chopped parsley

1/2 cup chopped green olives

3 tbsps. extra-virgin olive oil

1 tbsp. fresh lemon juice

1 tbsp. white wine vinegar

1/3 tsp black pepper

1/8 tsp sea salt

1.5 ounces mozzarella cut into small pieces Set a steamer basket in a large saucepan; fill pan with water up to but not touching the bottom of basket. Bring water to a boil over high heat. Add the cauliflower florets; cover and steam 5 minutes or just until tender. Transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery; toss gently to combine. Combine oil, juice, vinegar, black pepper, and salt, stirring with a whisk. Pour dressing over vegetables; toss gently. Sprinkle with mozzarella; toss gently to combine. Sprinkle with celery leaves, if desired.

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