Breakfast
- 2/3 avocado
- any frozen berries
- 1 tbsp flax
- 1 slice of lemon
Blend and whipe to a homogeneous condition.
1-2 gluten-free crisps or rolls:
- 50 g coconut or almond flour
- 50 g amaranth, buckwheat, chestnut, chickpea or rice flour
- 2-3 tbsp psyllium
- 1 tsp baking powder (possible without)
- 1 tsp sesame seeds
- 1 tsp pumpkin seeds
- 1/2 tsp dry garlic (powder, granules or pieces)
- optional: cumin, zaatar, or a smidgen of turmeric
- sea salt
- optional: 1/2 tsp chia or ground flax
- 1 egg
- 2 whites one more egg
- 1 tbsp apple cider vinegar, white wine vinegar, or lemon juice
- 3 tbsp melted butter or coconut oil
- 5 tbsp water
Preheat the oven to 180C. Melt butter and mix all dry ingredients: 2 types of flour, psyllium, salt, baking powder, garlic, spices. Bland separately eggs and whites with apple cider vinegar and melted butter. Wipe and add to dry ingredients. Slowly add flour, stirring with rubber spatula until smooth. Make sure the dough is not wet, but is sticky and absorbs water thoroughly.
Form balls or flat cakes. Spread them in a single layer on the baking sheet covered with parchment paper. Brush with water, sprinkle with sesame seeds and bake for 30 mins. Can be kept for 4-5 days in freezer bags.
Cod liver or egg salad:
- cucumber
- tomato
- pepper
- radish
- rocket salad
- black pepper
- apple cider vinegar
- olive oil
- cod liver or eggs
- pumpkin or pignolia nut
Lunch
Quinoa or millet with mushrooms for garnish:
- a glass of white quinoa
- 4 tbsp chopped dry mushrooms
- 2 tbsp butter
- sea salt
- 5 garlic cloves
Soak quinoa for 10-48 hours, which helps cook it faster, making the dish fluffy and antinutrients free. Boil in salted water with mushrooms. Do not add too much water, make it 1 cm over the quinoa. Cook until nearly all water absorbs. meanwhile pill and chop garlic. As soon as no water is visible – add garlic, melted butter, stir, cover and leave for at least 10 mins. Mushrooms and garlic will share the aroma with porridge before the remaining water completely absorbs.
Big mix stir fry with calamari and shrimps:
- any vegetables: onions, sweet peppers, carrots, celery stalks, eggplant, soy sprouts, mushrooms, broccoli or cauliflower, Chinese cabbage or savoy cabbage, spinach, bok choy, silverbeet, frozen corncobs or peas, green beans, tomatoes, kale, asparagus, zucchini
- basic stir fry sauce: 3 cloves of garlic, 3 tbsp soy sauce, 1 tbsp vinegar, 1 tsp starch and 1/2 cup water. Optionally – sesame seeds, green onions, hot sauce (e.g. Tabasco), fresh coriander or basil, 1 egg.
Dessert:
Nut chocolate, fresh date or chia pudding:
- 1 cup chia seeds
- 1 cup almond, coconut or soy milk
- 1 smidgen of salt
(a serve per one: 1.5-2 tbsp chia and 75 ml coconut milk)
Mix all ingredients and stir well, pour into jars and leave for at least 30 mins. Can be stored in a fridge for up to 5 days.
Dinner
Vegetable curry with coconut milk:
- 1 carrot
- 1 eggplant or 1/4 cauliflower
- 1 small onion
- 2-4 cloves of garlic
- 1 tomato
- green beans or a few broccoli shoots
- kale, silverbeet or spinach
- olive oil
- fish sauce
- can of 200-250 ml coconut milk
- 1-2 tbsp Thai curry paste (yellow, green, red)
- dry chili
- optional: tofu, cousa squash, zucchini, pumpkin, potatoes, green peas, etc.
Heat the oil in a heavy bottom pot or pan. Chop onion and garlic and fry until the intense smell. Add sliced cubes of carrots, then eggplant, green beans and tomato. Poach for 2-4 minutes to bring the vegetables to a slimmer, season with curry and chili. Springle with fish sauce, add milk and slack the fire. Cover and cook for 10-15 mins. Add herbs and cook for 5 more mins. Optionally: add some shrimps.
