Day 7

Mushroom Omelet

• 100 g mushrooms (champignons or to taste)
• 2 eggs
• 5 g butter
• Salt, pepper
• Fresh greens (parsley, dill)
• 1/2 avocado

Instructions:

Sauté mushrooms in 5 g butter until golden.
Beat eggs, season, and pour over mushrooms.
Cover and cook 2–3 minutes per side until set.
Serve with sliced avocado and fresh greens.

Baked Sweet Potato with Chicken Fillet and Vegetables

• Sweet potato
• Brussels sprouts
• Mushrooms
• Bell pepper
• Zucchini (1 pc)
• 5 g olive oil
• 1 tbsp soy sauce
• 2 chicken fillets
• Spices (salt, pepper, paprika)
• 100 ml kefir

Instructions:

Marinate chopped vegetables with olive oil and soy sauce.
Marinate chicken in kefir with salt, pepper, paprika for 15–20 minutes.
Preheat oven to 180°C (350°F).
Arrange chicken and vegetables on a tray; bake ~35 minutes until chicken is cooked and vegetables are tender.

Chicken Salad with Yogurt Dressing

• Chinese cabbage (or iceberg)
• Boiled eggs
• Boiled chicken fillet
• Hard cheese
• Cucumber
• Corn (canned or cooked)
• Green onions
• 2 tbsp Greek yogurt
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt, pepper

Instructions:

Dice chicken, cucumber, cheese, and eggs.
Chop cabbage and green onions; add corn.
Mix Greek yogurt, Dijon mustard, lemon juice, salt, and pepper for dressing.
Combine with salad and serve.