Option 1: 1/2 cup of raw oats. Place them in a sauce pan and add 1 cup of water or almond milk let them boil as you stir them. Add a dash of cinnamon and top with a handful of strawberries.
Option 2: Smoothie. Place all ingredients into your nutribullet, fill to the max line with water, blend and enjoy.
1/2 cup of couscous of quinoa (cooked)
1/2 cup of chickpeas
1 cup of spinach
1/2 red or yellow pepper
For mint sauce:
1/2 cup of mint leaves
1 tablespoon of almond milk
1 teaspoon of olive oil (blend all ingredients and add sea salt and pepper)
For the salad: Sauté all vegetables ingredients exempt for the spinach. Once is ready mix with couscous, chickpeas and spinach. Top up with the mint sauce. Enjoy.
2 cabbage leaves
Boil potato and mash it with a drop of olive oil (olive oil is optional, you can use a drop of almond milk). Sauté carrot, garlic, onion and pepper and mix with the mash potato and set aside.
Place the cabbage leaves in hot boiling water for a couple of minutes. Be careful not to leave them long or else they would break. Place vegetable mixture in the inside, wrap up and serve with good proportioned salad of raw ingredients such as lettuce, spinach, peppers, tomato, cucumber etc.
1 cup of lentils (cooked)
saute all vegetable ingredients with a tablespoon of olive or coconut oil. Add the lentils and cover up with low salted stock cube. Let it boil for a couple of minutes. Serve and top up with free parsley.
1/2 cup of sunflower seeds (soaked overnight or at least 4 hours)
2 celery sticks
1 red pepper
Blend all ingredients raw. Form burgers and place on a tray and cook in the oven at 180C for 20 minutes. Serve with good proportioned salad of raw ingredients such as lettuce, spinach, peppers, tomato, cucumber etc.
For snacks you can use any of the ones I gave for week 1. I introduced 2 more ideas here that you can use:
Hummus and a rice cake:
To make hummus:
blend 1 cup of chickpeas, garlic, juice of 1 lime and garlic. You can use carrots or celery instead of the rice cake.
Alternatively celery sticks with 12 almonds are a great option to have as a snack.
THE GINGER INFUSION SHOULD BE TAKEN EVERY NIGHT:
For an individual portion:
1 cup of water
2 tablespoons of apple vinegar
1/4 teaspoon of grated ginger
1 tablespoon of honey (or natural sweetener of choice)
This infusion should be infused for at least 2 hours before drinking it. You can make 3 portions for 3 days and must be kept in the fridge. It can be taken cool or hot. If you heated up don’t use microwave, use a little pot and do it in you normal cookery. This mixture not only build up your immune system it is a fat burner itself.