Breakfast 9 am Banana ice cream
Recipe: blend 200ml cold coconut milk with one frozen banana, 2tsps cocoa, and 1 tbsp. tahini.
Lunch 2 pm Stuffed mushrooms
10-12 bigger mushrooms,
3-4 green olives,
1 egg white,
1 tablespoon of olive oil,
salt and black pepper.
Remove the mushroom stalk, and cut it fine with olives and onions. Fry them till they become soft. Mix the egg white with the spices, then mix all together, and stuff the mushrooms with the mixture. Bake the mushrooms for 15-20 minutes in a heated oven at a temperature of 200 ˚C.
Dinner 7 pm Feta salad
1 tbsp. vinegar
4 tbsps. olive oil
1 clove garlic
1 oz. feta cheese
1 tbsp. chopped sun-dried tomatoes
1 oz. black olives
2 leaves basil
1/4 small young green onions
1 serving organic mixed baby greens salad
Combine the vinegar, olive oil, garlic (pressed through a press or finely minced) into a small bowl. Season with salt and freshly ground black pepper to taste; set aside.
In another small bowl combine the feta, tomatoes, diced olives, chopped basil, and chopped green onion. Plate greens on your plate, top with feta mixture then drizzle with the dressing.