Breakfast: Lemon flavored energy balls with pistachio, cranberries, lemon zest and coconut flakes
Lunch: Curried vegetable stew
Dinner: Eat the
Lemon flavored energy balls with pistachio, cranberries, lemon zest, and coconut flakes
16 medium dates
1/4 cup – almond butter
1 – cooking spray
10 pistachios, chopped
10 dry cranberries, chopped
2 tbsp coconut flakes, chopped
2 tbsp, lemon zest
1 tbsp, orange zest
Soften dates in warm water for 10 minutes, then drain.
Place dates, almond butter and 1 tbsp of lemon zest in food processor
and pulse until a smooth paste forms.
Spray hands with cooking spray and press equal portions into small
balls to make about 8 date balls.
Roll each ball in the pistachios, cranberries, coconut flakes, lemon zest
or orange zest.
Curried vegetable stew
1 tbsp olive oil
1 whole large onion, diced
1 tsp salt
1 tbsp curry powder
1 tbsp brown sugar
1 tbsp peeled and grated ginger
3 whole garlic cloves, minced
1 tbsp all-purpose seasoning
1/4 tsp black pepper
1/8 tsp cayenne pepper
1/2 cup water
1.5 lbs baby potatoes
2 cups chickpeas, drained and rinsed
1 whole red bell peppers, diced
1 big tomato, diced
10 oz baby spinach
13.5 oz coconut milk, full fat
Heat the olive oil in the bottom of a large pan over medium heat. Add the onion with 1 tsp of salt and cook until the onions are translucent.
Add 1/2 tbsp all-purpose seasoning, the brown sugar, the curry, the ginger, the garlic, the black pepper and the cayenne powder and stir well until fragrant. Pour in the water and stir again.
Add the baby potatoes, the carrots, the chickpeas, the red pepper, the tomato and 1/2 tbsp all-purpose seasoning. Stir well and bring to a boil. Cover and let simmer for about 50 minutes, until the vegetables are tender.
Add the coconut milk and the baby
Rest. eat the leftovers.