SHAPE BODY ACTION – day 47 – All day menu

Who is still here with me? Who has stuck to the rules? 🙂

Let me remind you that the following menu is kind of inspiration – perhaps you’ll find something for yourself.

Breakfast – PORRIDGE WITH POMEGRANATE

• ¾ cup oatmeal (I use gluten-free)
• 2 cups vegetable milk (I added rice milk)
• 2 tablespoon almond butter (I don’t recommend peanut butter because of mold)
• 1 tablespoon xylitol
• 1 tablespoon coconut butter
• pinch sea salt
• pomegranate seeds
• roasted sunflower seeds
• agave/maple syrup
• cinnamon, chili/red pepper, mulberry

Pour vegetable milk over oatmeal, add xylitol, sea salt and cook for a few minutes. Meanwhile, pour hot water over dried fruit. After a few minutes add butter and fat – it’s ready when it’s sticky. Roast the seeds in the frying pan and add agave syrup and other ingredients. Mix it all and serve for breakfast with warming coffee.

Lunch – VEGAN MILLET PUDDING

• 10 dates (best when fresh, dried should be blanched with hot water)
• 6 cubes dark chocolate 70/80%, 100 g millet groats
• 2 cups vegetable milk and ½ cup milk (to the second mixture)
• spiced pepper
• sea salt, 1 tablespoon coconut oil, dessicated coconut

Cook millet with rice milk until it soaks in and put it aside in a covered dish. Pour a half cup of the milk to the second pot, add pitted dates and dark chocolate. Cook it, add salt. When the chocolate has melted, pour it to the millet, add coconut oil and blend it to the consistency you like. Sprinkle with dessicated coconut.

Dinner – RED RICE RISOTTO WITH ASPARAGUS

• bunch asparagus
• 200 g mushrooms
• half zucchini
• 1 small leak (white part only)
• a little lemon juice
• 100 g red rice
• 100 g white wine
• asafetida instead of onion and garlic
• thyme, rosemary, sea salt, mint pepper or plain, turmeric
• 1 tablespoon clarified butter

Heat the clarified butter in the frying pan, add sliced leek. Next, put in diced zucchini and mushrooms. Simmer it all until tender, add some wine. Steam the asparagus and chop it, put it in the frying pan and add some wine again. Simmer until the wine evaporates.

Supper – STEAMED FISH

• 150 g salmon (approx.)
• 100 g sweet potato
• green asparagus
• salt, pepper, basil, rosemary

Wash the asparagus, break off the hard end. Wash the salmon, salt and pepper it, next leave it for a while. Slice the sweet potato. Place it all in the steamer. Steam for 20 minutes.

Bon Appetit!