Breakfast 9 am Rice cakes with peanut butter and apple
Recipe: put some peanut butter on the rice cakes, and add sliced apple on top of them.
Lunch 2 pm Lentil meatballs
3/4 cup dried brown lentils,
2 tablespoons olive oil, divided,
1 medium onion, diced,
3 garlic cloves, divided and minced,
1/2 cup rolled oats,
2 tablespoons tomato paste,
1 tablespoon soy sauce or tamari,
1 1/2 teaspoons red wine vinegar,
1 teaspoon dried oregano,
1 teaspoon dried basil,
1/2 teaspoon salt, or to taste,
1/2 teaspoon black pepper, or to taste.
Place the lentils into a small saucepan and cover them with water. Place the pan over high heat and bring the water to a boil. Boil the lentils, uncovered, for about 20 minutes, until they’re tender but not mushy. Remove the pot from the heat and drain the water. Rinse the lentils in cold water. Lightly coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until soft and translucent. Add 2 cloves of garlic and sauté for about 1 minute more, until very fragrant. Remove the skillet from the heat. Preheat the oven to 400° and lightly oil a baking sheet or oven-safe skillet. Place the oats into the bowl of a food processor fitted with an s-blade and blend to a powder. Add the cooked lentils, cooked onion and garlic, the remaining raw garlic, tomato paste, soy sauce, red wine vinegar, oregano, basil, red, salt and pepper to the food processor bowl. Pulse just a couple of times — much more and the mixture will quickly turn to mush. Taste test the mixture and adjust any seasonings to your liking. Roll the mixture into 1-inch balls, and arrange them on the baking sheet or in the skillet. Lightly brush or spray the balls with about 1 tablespoon of olive oil. Bake for about 25 minutes, until firm and lightly browned, flipping the balls about halfway through.
Dinner 7 pm Tomato salad
Recipe: Chop one large tomato and 100gr cheese. Mix the two ingredients together and add some olive oil and parsley.