1 SLICE RYE BREAD
½ AVOCADO
10G PUMPKIN SEEDS
1 TSP TAHINI
SEA SALT & PEPPER
PINCH CHILLI FLAKES
LEMON JUICE
Toast the rye bread. Load your toast with mashed avocado, drizzle with tahini and sprinkle with pumpkin seeds, salt, pepper, chili flakes and lemon juice.
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QUINOA KALE SALAD WITH TAHINI DRESSING
150G QUINOA
100G KALE
1 BROCCOLI
1 CARROT
CHERRY TOMATOES
2 TBSP TAHINI
1 LEMON
WATER
Start by making the dressing. Mix the tahini with lemon juice and some water. Massage the dressing into the kale leafs for about 5 minutes, this makes the kale a lot easier to digest.
Cook the quinoa according to the package instructions and cook the broccoli for around 5 - 7 minutes.
Meanwhile, cut the cherry tomatoes in half and the carrot in fine stripes.
Mix the kale with the quinoa, broccoli, tomatoes, carrot and add any leftover dressing.
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APPLE WITH CINNAMON ALMOND BUTTER
ALMONDS
APPLE
CINNAMON
Cut apple into slices. Spread each slice with a little almond butter and sprinkle with cinnamon.
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OLIVE OIL
1 ONION
1 BELL PEPPER
2 EGGS
1 CAN DICED TOMATOES
1 GARLIC
1 TSP CUMIN
1 TSP PAPRIKA POWDER
SALT & PEPPER
PARSLEY
Heat olive oil in a pan on medium heat. Add the chopped onion and bell pepper and cook for 5 minutes. Add garlic and spices and cook 1 minute.
Pour the diced tomatoes into the pan and season with salt and pepper.
Use a spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5 – 8 minutes, or until the eggs are done to your liking.
Garnish with chopped parsley and serve with some slices of avocado.
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40G OATS
150ML ALMOND MILK
1 TBSP FLAX SEEDS
1 TSP CINNAMON
PINCH SALT
BANANA
PUMPKIN SEEDS
BLUEBERRIES
COCONUT OIL
Combine oats, almond milk, flax seeds, cinnamon and a pinch of salt into a small pan and turn heat to medium heat. Continually stir for 5- 10 minutes till the oats are nice and creamy (add some water if needed).
Meanwhile, halve the banana lengthways and fry with some coconut oil for a few minutes each side until it starts to caramelize.
Top the oatmeal with the golden banana, pumpkin seeds, blueberries and cinnamon.
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1 BANANA
2 EGG WHITES
TSP CINNAMON
PINCH SALT
COCONUT OIL
BLUEBERRIES
PUMPKIN SEEDS
(OPTIONAL: ADD 1 SCOOP PROTEIN POWDER)
Mash 1 banana with 2 egg whites, cinnamon and a pinch of salt (optional add 1 scoop protein powder).
Heat coconut oil in a pan and add the pancake mixture and fry each side for 2 – 3 minutes.
Top the pancake with blueberries and pumpkinseeds.
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