Shape body action – day 5.

Let me remind and motivate: no snacking! One miss – 10 squats as a penalty!

Today is a running day!

Have a nice day Fighters!!!!!

BREAKFAST

Ingredients:

1 ½ cups boiled loose unroasted buckwheat

1 tablespoon honey

1 tablespoon cocoa

1 tablespoon coconut butter

1 handful dried raspberries or other dried fruit

desiccated coconut

cinnamon

½ home-made vanilla sugar

1 banana (for decoration)

Cocoa, butter, honey and cinnamon mix with hot buckwheat. Decorate with raspberries and desiccated coconut.

LUNCH

Crumble with flakes and fruit

Ingredients:

400 g roasted apples

½ cup raspberry (can be frozen)

Xylitol

½ cup flakes (e.g. spelt flakes)

1 tablespoon maple syrup

Blanched almonds

1 pinch cinnamon

1 pinch cardamom

I greased a casserole with clarified butter, mixed apples with raspberries and xylitol. I put it all into the casserole. I mixed flakes, almonds, cinnamon and cardamom with maple syrup in a bowl. Next I put the contents of the bowl onto mixed apples and raspberries, baked for 40 minutes in 180ºC.

DINNER

Ingredients:

6 boiled beetroots (I bought them ready-made in Lidl, they are packed without additives)

½ cup coconut milk

Black pepper

Tyme

Basil

1 pinch chilli

1 teaspoon lemon juice

1 tablespoon coconut oil

I put beetroot in a pot and added enough water to cover it, next blended, added spices and oil. I boiled it for 8 minutes and added milk.

Kasha with vegetables

I poured water in a pan and put amaranth kasha. I added 2 cloves of garlic, salt and pepper. When kasha boiled for a while, I added celery (in pieces), zucchini and sliced carrot. At the end of the simmering I spiced it with curcuma and marjoram.

SUPPER

Ingredients:

1 zucchini

1 cup buckwheat

1 handful spinach

A little parsley

2 tablespoons sunflower seeds

Olive oil

Chilli

Salt

I washed zucchini and cut it into long thin slices, poured olive oil with chilli and let stand for a while. Next I boiled quinoa with salt, blanched spinach with parsley and chopped up. I added greens and seed to quinoa and boiled for a few minutes. I drained and made rolls. Finally, I baked them for 35 minutes in 180ºC.