Shape body action – day 30!

Of course, we make the tart with fresh baby spinach. Again, remember to eat early vegetables – they are healthy!

Don’t give up! Exercise! 

BREAKFAST

Oatmeal with fruit

Soak oatmeal in warm water overnight. Parboil it in the morning. Add: sunflower seeds, 1 tbsp. honey, 1 tbsp. golden linseed or Plantago psyllium. Stir while boiling. Finally, add pomegranate and raspberries.

LUNCH

Bean scones

• 200 g mung beans (soaked overnight, boil 40 min.),
• 100 g cooked beets,
• 40 g millet flakes,
• 50 g vanilla rice milk,
• 1 pinch of cinnamon,
• 1 handful dried cranberries soaked in hot water,

Mix it up, shape into scones and bake 1 hour in 180ºC.

DINNER

Spinach and pasta tart

Pastry:

• 1 ½ cups millet flour,
• 1 ½ cups corn flour,
• 1/3 cup coconut oil,
• 1 cup water,
• 1 pinch salt

Filling:

• 1 cup rice noodles,
• ½ cup almond milk,
• 1 packet frozen spinach,
• 4 cloves garlic,
• 1 small zucchini,
• coconut oil,
• ½ tsp. lemon juice,
• salt,
• freshly ground pepper

Mix flour and add oil and salt. Pour water slowly while kneading. Put it in the fridge. Cook pasta al dente. Heat a tablespoon of oil in the pan, put spinach and finely chopped garlic. Sprinkle spinach with lemon juice and stir while heating. Blend milk and oil, put in pasta, blend it awhile, add spinach and blend it adding salt and pepper. Lay the pastry on the bottom of the tart pan and up the sides, pierce the pastry with a fork and put in the preheated to 180ºC oven. Bake for 8 minutes. Take it out of the oven and put the filling on the tart. Top it with slices of zucchini and bake for another 25 minutes.

SUPPER

Scrambled tofu

• 200 g tofu, 
• 6 cherry tomatoes, 
• ½ onion, 
• 100 g spinach, 
• 2-3 mushrooms, 
• clarified butter, 
• spices: turmeric, curry, salt, pepper.

Sauté onion in butter, add finely crumbled tofu and chopped mushrooms. Put cut tomatoes and spinach in. Add spices and fry for a few minutes. Sprinkle it with soy sauce. Add spring onion or (optionally) cream (vegetable preferably).