Day 21

Omelet in a Tortilla

• Eggs
• Tortilla
• Cream cheese
• Lightly salted salmon
• Greens

Instructions:

Pour beaten eggs into a preheated pan.
Place tortilla on top; cook under a lid a few minutes.
Flip and cook the other side.
Spread cream cheese, then add greens and salmon; roll or fold.

Buckwheat with Chopped Cutlets and Salad

• 500 g chicken or turkey fillet
• 1 egg
• Fresh greens (parsley, dill)
• 50 g grated hard cheese
• Salt, pepper, garlic powder
• 2 tbsp rice or oat flour
• Coconut oil (for frying)
• Mixed greens, cucumber, tomato, red onion
• Olive oil, lemon juice (for dressing)

Instructions:

Chop fillet; mix with egg, greens, cheese, spices, and flour.
Form cutlets and fry in coconut oil until golden.
Make salad from greens, cucumber, tomato, and onion; dress with olive oil and lemon juice.
Serve with buckwheat.

Stewed Cabbage with Chicken Fillet

• 350 g chicken fillet
• 500 g cabbage
• 1 carrot
• 1 onion
• 1 tbsp tomato paste
• Salt, pepper, paprika, bay leaf (to taste)

Instructions:

Dice onion and grate carrot; sauté until soft.
Add cubed chicken and cook until lightly browned.
Add chopped cabbage, tomato paste, spices, and 50–100 ml water.
Cover and simmer 25–30 minutes on low, stirring occasionally, until tender.