Day 7

Omelette with mushrooms and spinach

• eggs
• sliced mushrooms
• fresh spinach
• Salt, pepper
• Non-stick spray or 1 tsp water

Instructions:

Sauté mushrooms in a non-stick pan for 2–3 minutes.
Add spinach and cook until wilted.
Beat the eggs, pour over veggies, and cook until set.
Season with salt and pepper.
Fold the omelette and serve.

Beef and quinoa bowl with roasted vegetables

• lean ground beef or sliced beef
• cooked quinoa
• zucchini, chopped
• bell pepper, chopped
• red onion, chopped
• Spices: paprika, garlic powder, salt, pepper

Instructions:

Sauté beef with spices until fully cooked.
Roast the vegetables in the oven at 200°C (390°F) for ~20 minutes.
Combine quinoa, beef, and vegetables in a bowl.

Zucchini noodles with grilled shrimp

• shrimp (peeled and cooked)
• zucchini (spiralized or thinly sliced)
• garlic, minced
• lemon juice
• Salt, pepper
• Herbs to garnish

Instructions:

Sauté garlic in a non-stick pan.
Add zucchini noodles, cook 2–3 minutes.
Add shrimp and lemon juice, cook until warm.
Season with salt and pepper, garnish with herbs.