Breakfast – Traditional Oats
Let’s start with something super duper easy, just throw these all in together:
Oatmeal or Oat-bran (they both have their QUALITIES), strawberries, banana, honey, sultanas & almond milk*. If you prefer you can use raw milk (Raw milk is the least processed of the dairy based milks but it is sometimes hard to find) or greek yogurt. Sprinkle with CHIA SEEDS.
*I really went all out on the no processing by MAKING MY OWN ALMOND MILK first. It is a lengthy process but cuts out all the sugars, preservatives, chemicals and hardeners. As well as producing almond meal from the left over drained almonds. I then used the homemade almond meal to make a fantastic flour-less banana bread (see below).
Snack – Home Made Muesli Bar
I made this delicious snack in bulk at the start of the week, using the full recipe HERE (NB: I removed the desiccated coconut and replaced it with FLAXSEED, changed the butter to Extra Virgin Olive Oil and the brown sugar to raw sugar. I also added a handful of almonds)
Lunch – Fit Caesar Salad
Chop and mix together 1/2 Avoacdo, 1 cup of kale (KALE is a SUPERFOOD and i use it when ever I can), 1 hardboiled eggs, 2 slices deli ham & 1T crushed walnuts. Top with a mixture of greek yogurt, seeded mustard and lemon juice. Makes 1 serving.
Snack – Carrot Sticks & Green Tea
1 carrot cut into sticks dipped in 1T peanut butter* & 1 cup of Green Tea (Green tea has a whole heap of great BENEFITS as well as plenty of caffeine which for me is very necessary!)
*I like to MAKE MY OWN PEANUT BUTTER by literally just processing unsalted peanuts. I also like to make them a little bit special by adding Chia seeds and sesame seeds after for extra goodness.
Dinner – Carrot & Yogurt Soup
I merged a few recipes to perfect this carrot soup and ended with great results. One of my favourites, i hope you like it too.
1 T olive oil, 1/2 brown onion, 2 carrots, 2 cup fat free/less sodium chicken broth (i made my own like THIS), small knob of ginger; grated, 1 teaspoon of ground turmeric; grated, 1 kaffir lime leaf, 1/2 cup Greek yogurt, pinch of freshly ground salt and pepper to taste.
Heat oil & onion in a medium pan; cook for 2 minutes or until almost tender, stirring occasionally. Add carrots; cook for 4 minutes. Add broth; bring to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Add ginger, lime leaf & turmeric, Cook for 8 minutes or until carrots are very tender. Cover and let stand 5 minutes at room temperature.
Pour the carrot mixture in a blender, adding yogurt. Remove center piece of blender lid (to allow steam to escape, placing a tea towel over opening). Blend until smooth. Return pureed soup to pan, add salt & pepper & heat over medium heat for 2 minutes. Makes 2 servings.
Dessert – Homemade Banana Bread
Desserts are the toughest obstacle for me, as i LOVE chocolate, which is hard for me to find a SUBSTITUTE i’m satisfied with.
I found some great dessert recipes at ‘Clean Eating Magazine‘ and i find the best thing to do is to spend the time to cook up a batch of something you really love and treat yourself to 1 piece per night.
I chose THIS flour-less banana bread as it is a great recipe and feels very naughty when toasted with some butter. Yum! (I made a few small changes to the recipe, i substituted Stevia for raw sugar, substituted the coconut oil for extra virgin olive oil and added 1 teaspoon of cinnamon)