SHAPE BODY – DAY 18

Remember to combine a healthy diet with physical activities! And remember to take care of relaxation for your closest and yourself!

Bon appetit!

BREAKFAST

>Sweet buckwheat porridge

• 1 ½ cups cooked loose unroasted buckwheat groats
• 1 tablespoon honey
• 1 tablespoon cocoa or carob
• 1 tablespoon coconut butter
• 1 handful dried raspberries or other dried fruit (for decoration)
• desiccated coconut
• cinnamon
• ½ teaspoon homemade vanilla sugar
• 1 banana (for decoration)

I mixed carob, butter, honey and cinnamon with hot buckwheat groats. Decorated with raspberries and coconut.

LUNCH

>Pea muffins

• 250 g pea
• 1 big egg
• 60 g rice flour
• 1 teaspoon coconut oil or clarified butter
• 1 tablespoon golden linseed
• 1pinch turmeric, a little caraway, salt and pepper
• A few drops lemon

I half cooked pea with caraway in a little water. Next I poured off the water and added other ingredients. I blended it all and put in muffin moulds. Baked 30 minutes in 80ºC. Having switched off the oven, I left them in for a couple of minutes.

DINNER

>Pasta with tomato and coconut sauce

• 50 g pumpkin seeds
• 1 onion
• 3 cm fresh ginger
• 1 ½ cups cherry tomatoes
• ½ can bio coconut milk
• 2 stalks celery
• 2 cloves garlic
• 5 tablespoons tomato purée

I roasted pumpkin seeds in the frying pan and blended. Next I fried chopped onion until transparent in coconut butter adding grated garlic and ginger. I also added tomatoes, celery, coconut milk and cooked it slowly for 8 minutes adding spices: chilli, mint pepper, salt, turmeric, cumin, thyme, oregano at the same time. I mixed it all with the purée and served with the sauce.

SUPPER

>Baked salmon with aubergine and tomatoes

• 1 big aubergine
• 2 fillets salmon
• 4 tomatoes
• 3 tablespoons olive oil
• a little lemon juice
• 1 teaspoon oregano, pinch thyme, ½ tbsp. basil, pepper, salt
• parsley
• clarified butter

I sliced aubergine and sprinkled each slice with salt on both sides, then left it for 15 minutes to give off bitter juice. I washed fillets, spiced them with oregano, thyme and salt. I blanched tomatoes and peeled them. Next I fried aubergine in clarified butter with salt, pepper and lemon juice. I put salmon in a casserole and added tomatoes, parsley and basil. I topped it with slices of aubergine. I covered it with foil and baked for 35 minutes in 180ºC.