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WEDNESDAY

You are aware that you are not the only person with a “special” relationship to sugar right? But chances are the reasons behind it are unique!Follow us for a sugar-free HEAVEN!


BREAKFAST

Cypriot scramble!

Whisk 1 egg and 1 egg white with 1 Tbls water. Then heat 1 tsp olive oil in a nonstick pan and scramble the eggs with 3-4 cheery tomatoes and 1 pcs hallumi (30 gr) or 2 Tbls feta cheese. Add spinach if you like. Egg-scellent!


LUNCH OR DINNER

THE YUMMIEST VEGETABLE SOUP

A soul-soothing bowl of delicious vegetable soup, perfect for lunch or dinner paired with crusty bread!


INGREDIENTS

· 2 tbsp olive oil

· 1 large onion, diced

· 3 cloves garlic, minced

· 3 medium carrots, diced

· 3 stalks celery, diced

· 2 medium potatoes, peeled and diced

· ½ tsp dried oregano

· ½ tsp dried thyme

· 4 cups vegetable broth + 1 cup water

· 1 C diced tomatoes (preferably cheery)

· 1 cup corn (I used thawed from frozen)

· 1 handful spinach or kale

· 1 cup diced pumpkin

· 1 bay leaf

· ¼ cup parsley, chopped

· 1 tbsp freshly squeezed lemon juice, more to taste

· 1½ tsp salt, more to taste

· Freshly ground black pepper


INSTRUCTIONS

1. Heat oil in a large stockpot over medium-low heat. Once hot, add onion, garlic and a teaspoon o salt and cook about 8 minutes. Add the oregano, thyme and carrots, celery, potatoes and cook for 5 more minutes, stirring often.2. Add broth, water, cheery tomatoes, corn, pumpkin, bay leaf, and several grinds of pepper. Bring to a boil and then reduce the heat to low and simmer, covered until the vegetables are tender, about 35 minutes.3. Remove from heat and stir in parsley and lemon juice. Remove bay leaf and season to taste with salt (don't be shy, I added lots of salt!) and pepper. Serve hot with crusty bread.


SNACK

If you are really hungry and you want something more try 1 med size avocado with lemon and salt.


LUNCH OR DINNER

Grilled prawn salad with potato, sunflower seeds and goat’s cheese (serves 1/ready in 35 mins). Ready, steady, cook! Cut a potato into wedges, toss with 1 tsp olive oil, a pinch of salt and black pepper and bake at 190°C for 25 minutes or until cooked through. 

Then toss 110gr head–on prawns with 1/2tsp olive oil and 1 tsp garlic powder.

Grill for 2 minutes on each side until they’re pink. Then, in a bowl, whisk 1tsp olive oil, 1 tbsp balsamic vinegar and ¼ tsp crushed garlic. Toss 80gr mixed greens with 60gr chopped cucumber and dressing you just made. Top with the prawns, potato, 2tsp roasted and salted sunflower seeds, and 2 tsp crumbled goat’s cheese. Food envy inducing.


EXTRA RECIPES

If you need to have meat or fish based protein every day then follow these recipes. Salmon with broccoli and quinoa (serves 1/ready in 30 mins) Mix ¼ tsp each of crushed garlic, dried oregano and balsamic vinegar, plus 1 tsp Dijon mustard to make a glaze. Spread it onto an 85gr salmon fillet. Then sprinkle a pinch of salt and pepper and 2 tsp olive oil over 150gr broccoli florets laid out on a baking tray. Bake the broccoli at 190°C for 20 minutes, then turn it over before adding the salmon to the tray. While cooking, flip the broccoli and salmon is just cooked throughout. Serve the fish over 150gr cooked quinoa with broccoli. Dig in.Turkey chilli (serves 1/ready in 45 mins) Heat 4tsp of extra virgin olive oil in a frying pan. Add 1 chopped onion and 220gr turkey mince, and cook, while stirring, for 8 minutes. Smells good! Gently stir in 1 tin chopped tomatoes, 250ml chicken stock, 150gr tomato paste, 1 tin kidney beans, 3 tsp chilli powder and ½ tsp cumin. Simmer for 10 minutes and serve topped with 3 chopped spring onions.

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