Day 17

Baked egg in avocado with cherry tomatoes and toast

• Avocado
• Egg
• Cherry tomatoes
• Whole grain bread
• Salt, pepper – to taste
• Fresh herbs (parsley, dill) – optional

Instruction:

Cut avocado in half and remove the pit.
Carefully crack an egg into the avocado hollow.
Bake in oven at 180°C (350°F) for about 15 minutes until egg sets.
Toast the bread slice in a toaster or on a pan.
Serve baked avocado with egg alongside toast, tomatoes, and herbs.

Buckwheat with chicken, zucchini, and carrot

• Buckwheat
• Chicken breast
• Zucchini
• Carrot
• Olive oil
• Salt, pepper – to taste

Instruction:

Cook buckwheat until done.
Chop and sauté vegetables and chicken together for 7–10 minutes.
Mix with buckwheat or serve separately.

Quinoa with roasted beetroot and feta

• Quinoa
• Beetroot (roasted or boiled)
• Feta
• Olive oil – 1 tsp
• Fresh herbs, lemon juice – optional

Instruction:

Rinse and cook quinoa in water (1:2) for 15 minutes.
Roast or boil beetroot, cut into cubes.
Mix with quinoa, add feta, olive oil, and herbs.