Day 25

Scrambled Eggs with Vegetables and Crispbread

• Eggs
• Bell pepper, diced
• Onion, finely chopped
• Tomato, diced
• Spinach, chopped
• Salt and pepper (to taste)
• Bread

Instructions:

Sauté onion and bell pepper 2–3 minutes.
Add tomato and spinach; cook 1–2 minutes until wilted.
Crack in eggs, season, and gently stir 2–3 minutes until set.

Chicken Shawarma

• Lavash
• Chicken fillet (fried in a dry pan)
• Spices (to taste)
• Lettuce or cabbage
• Onion
• Tomato
• Hard cheese (grated)
• Sauce: Greek yogurt + 10 g mustard + lemon juice

Instructions:

Fry chicken with spices; slice into strips.
Mix yogurt, mustard, lemon for sauce.
On lavash place chicken, lettuce, onion, tomato, cheese; add sauce.
Fold and toast until golden.

Spring Salad

• Romaine lettuce
• Boiled chicken fillet
• Boiled eggs
• Cucumber
• Corn
• Hard cheese (grated or cubed)

Dressing: Yogurt, mustard, lemon juice

Instructions:

Chop romaine, chicken, eggs, and cucumber.
Rinse corn if using canned/frozen.
Mix yogurt, mustard, and lemon juice for dressing.
Combine all, add dressing, and toss well.