Shape body action – day 15!

Put them all together, write down and Bon Appetit!

Lately I haven’t had spare days and weekends – that’s why today is absolutely devoted to rest and regeneration (Monday which is Sunday 😉 )

Yet, I want you encourage you to WORK OUT!

Stick to the plan:

• healthy food
• training
• no snacking between meals

= SUCCESS guaranteed

BREAKFAST

Oat pancake with fruit

1 handful of raisins or dried apricot

1 handful desiccated coconut

2 cups oats

1 pinch cardamom

2 ½ cups water

I mixed it all together and left for 40 minutes. Then I added a few drops of lemon juice, turmeric and 2 tablespoons of clarified butter. I put the pastry in the greased tin, put some raspberries (you can use grated apples) and sprinkled with cinnamon. Finally, I baked it in 180ºC.

LUNCH

Asparagus salad

2 cooked beetroots

1 bunch white asparagus

1 diced pineapple (can be drained from the tin)

1 handful almonds or walnuts

cress or parsley

sprouts, salt, pepper, balsamic sauce

First, I cooked asparagus. I diced cooked beetroots, asparagus and pineapple. Next I mixed it all and spiced.

DINNER

Carrot soup

2 cut onions

6 sliced carrots

caraway, turmeric, ginger, coriander, cardamom, chilli, salt, basil

lemon juice

clarified butter

vegetable broth (or water)

I stewed onion and carrot in clarified butter, added spices and vegetable broth. I served it with roasted pumpkin seeds.

Turkey fillets with rhubarb

Fillets:

2 turkey breasts, olive oil, rosemary, thyme, sea salt, cayenne pepper

I made a marinade from olive oil and spices and put 2 washed, slightly tenderized, turkey breasts in for 2 hours. Next I cooked them steamed and served with rhubarb sauce (2 tablespoons for each fillet) and lettuce.

Rhubarb sauce

1 bunch rhubarb, red onion, 1 clove garlic, 1 cup honey, grated nutmeg, 2 cloves, ground ginger and cinnamon, olive oil, ½ lemon juiced, sea salt

I washed rhubarb, peeled it, cut off the tips and cut it. Then I heated olive oil in the pan, put onion and garlic and fried it until transparent. Next I added honey and fried it for a while. After that I put rhubarb and spices, but added salt when the rhubarb was soft. I stewed it over low heat for 35 minutes.

SUPPER

Lentils with vegetables

50 g yellow lentils, 3 leaves kale, 4 stems asparagus, 2 stalks celery, 50 g cooked chestnuts (optional)

I cooked lentils adding turmeric, coriander, pepper, black cumin and a little salt in the end. Then I stewed vegetables in a covered dish with turmeric, caraway and coriander. In the end add linseed oil.