SHAPE BODY ACTION – DAY 20!

No snacking, being active, enjoying the weekend!

BREAKFAST – new potatoes

10 small new potatoes, 1 cup walnuts, 1 bunch spring onion, 1 bunch fennel, 4 cloves garlic, olive oil, 1 tablespoon honey, salt, pepper, marjoram, 1 tablespoon lemon juice

I washed potatoes and cooked them with their skin. Then I cut them in quarters. Next I washed and cut spring onion. I put ½ cup olive oil, lemon juice, honey and crushed garlic in a jar and shook it strongly. I put potatoes in a salad-bowl, added spring onion, chopped walnuts, fennel and marjoram. Then I poured sauce from the jar over the whole dish, added pepper and mixed it all together.

LUNCH – dandelion and nettle salad

1 handful young dandelion, 1 handful young nettle leaves, 1 hard-boiled egg, 1 pickled cucumber (can be fresh as well), walnuts, lemon, olive oil, salt

Dandelion and nettle (young nettle doesn’t sting) should be washed, shredded and sprinkled with lemon juice. Next, add finely chopped egg, cucumber and walnuts. Salt to taste and pour olive oil. You can add sunflower seeds.

DINNER – pancakes with filling

Batter ingredients:

1 cup buckwheat flour, 1 egg, 1 cup almond milk, 1 pinch salt

Blend all the ingredients and fry pancakes in clarified butter.

Filling ingredients:

1 cup quinoa, 1 jar dried tomatoes in oil, sprouts without wheat, 2 cloves garlic, salt, pepper, turmeric

I cooked quinoa, added tomatoes with garlic and spices with sprouts.

Sauce ingredients:

spinach, lemon juice, mustard, olive oil, salt, pepper

I blended it all together.

SUPPER – turkey fillets with pea purée

Marinade ingredients:

olive oil, rosemary, pepper, thyme, crushed garlic, allspice

I mixed spices, ground them in a mortar and added ½ cup olive oil. I rubbed fillets with marinade and left in the fridge for 2 hours. Then I heated the oven up to 170ºC and baked fillets in a casserole for 50 minutes.

I cooked 300 g frozen peas with a little salt, pepper and 1 tablespoon of clarified butter. I puréed peas with a blender. Next I washed and hollowed zucchini and filled it with 2 tablespoons of cooked quinoa, thyme, salt, pepper and balsamico filling. I baked it for 25 minutes (meanwhile cooking fillets). I also baked a few small carrots coated in thyme together with zucchini.