Combine spinach, red grapes: halved, sunflower seeds, and fresh chopped thyme in a large bowl. Drizzle a mixture of 1T vinegar, 1 teaspoons honey, 2 teaspoons of Extra Virgin Olive oil, 1/2 teaspoon seeded mustard & a pinch of salt and pepper over the top.
Snack – 1 boiled egg & Green Tea
Dinner – Kale, potato & beef soup
See recipe HERE (NB: I halved the recipe which made 2 servings, I made my own chicken stock (see Day 4 for recipe) added salt to taste and i removed the beets as i loathe them).
As i was saying, KALE is an amazing source of antioxidants and very high in protein, although it is very strong in taste and a little bitter. This smoothie is full of sweet sweet pineapple to even it out.
Mix 1 cup almond milk (if you are feeling up to it you can make your own like i did HERE), 1 cup kale, 1/2 cup pineapple juice, 1/2 cup diced pineapple, 1 banana and blend. I added 1 T FLAXSEED which is a source of OMEGA 3 and great for those who don’t eat a lot of fish. Makes 2 medium size glasses or one very large.
Sweet Potato: Cut half a large sweet potato into thin slices like chips, coat in a dash of Extra Virgin olive oil, salt and pepper, 1/2 teaspoon of turmeric, 1/2 teaspoon coriander, 1 teaspoon of parsley and lay flat in baking pan. Cook for 10-15 minutes turning to crisp both sides.
Lamb: Pretty easy this one; Put 1/2 cup of almonds in the food processor with 1 clove of garlic, shaved parmesan and freshly ground salt & pepper (If you made your own Almond milk like i did you can use the leftover dried out processed almonds as almond meal (See day 1) Dip 4 lamb chops in 1 egg white before crumbing in crushed almond mixture. When sweet potato is almost ready, cook lamb in an oiled pan for 5-10 mins until golden brown.