Shape body action – day 11!

No snacking, no processed sweets, don’t give up!

And work out! 🙂

BREAKFAST

Millet porridge

1 tablespoon clarified butter or coconut oil

½ cup millet (dry)

1 cup rice milk

1 cup water

½ teaspoon cinnamon, cloves, cardamom

1 handful blueberries

½ sliced banana

1 tablespoon rice syrup

I fried spices in fat. Next I put millet in the pot and pour water over it. I boiled the millet over low heat for 10 minutes, poured milk and added raisins. Then I boiled it 15 minutes adding (optional) more water. Finally, I added a banana and rice syrup.

LUNCH

Pineapple salad

I sliced the edible part of a fresh pineapple (can be canned), peeled 3 mandarins and divided them into segments. I put it all in the salad-bowl and added a handful of raisins, goji berries (previously soaked), 3 finely chopped dates and a handful of crushed cashew nuts. I mixed it all well and sprinkled with desiccated coconut.

DINNER

Asparagus soup

2 bunches green asparagus

2 leeks

1 onion

1 clove garlic

a few drops of lemon juice

salt, pepper, grated lemon rind, thyme

I fried onion and garlic and boiled asparagus in a pot. I added spices and white vegetables to the pot. Then I stewed it for a while and blended it all.

Pasta with mushrooms and dried tomatoes

250 g good quality pasta

clarified butter

1 jar dried tomatoes

a few mushrooms

parsley

cayenne pepper, turmeric, coriander, caraway, thyme, ginger, salt

olive oil

I put turmeric in the boiling water, added a few drops of olive oil, ginger and pasta. Then I added some salt and boiled it al dente. Next I put cut dried tomatoes and mushrooms in clarified butter. I added salt, thyme, cayenne, caraway and coriander while stirring. Finally, I added parsley. I mixed ready pasta with the sauce and heating for 2 more minutes. Some goat cheese can be added.

SUPPER

Turkey in bouillon marinate

4 turkey fillets

2 tablespoons French mustard

3 cloves garlic

juice of ½ lemon

bouillon ( for 2 ½ cups water: 2 carrots, parsnip, celery, leek)

spices for bouillon: allspice, bay leaf, lovage, cumin, salt, pepper

I mixed a cup of bouillon with lemon juice and mustard. I washed fillets and coated them in marjoram, thyme, turmeric and cumin. Then I put it in marinade. I baked garlic for 10 minutes in 180ºC, then cut it and added to the marinade. I baked fillets for 30 minutes in 180ºC.