2 to 3 broccoli florets (raw or cooked)
juice of 1 lemon
½ avocado (or tofu)
¼ fresh chili pepper seeded (optional)
Place all ingredients in a blender and process. Dip with raw vegetables such as carrots, cherry tomatoes, celery, broccoli, etc.
1 cup (200 gr app)
¾ cup (180 gr app)
150 gr allulose poder
1 cup (11 tbsp app)
400 ml unsweetened coconut milk or cream
¼ cup stevia powder
In a small saucepan, heat the coconut milk over medium heat until it boils.
Then lower the heat and add the stevia. Stir until the mixture thickens and reduces by half, about 30 minutes.
Once cool, refrigerate. If it is very thick you can warm it or add a little water.
Per serving (2 tbsp = 36 gr)
Cal: 64.4 P: 0.3 F: 6.6 Cb: 0.9
500 ml app
*You can use this recipe 1 time per week once you have completed your goal
¼ cup ground almonds
¼ cup ground whole grain oats
Dried herbs of choice (basil, thyme, oregano, rosemary, coriander)
2 egg whites
The idea is that almonds and oats look like breadcrumbs, not as finely ground as flour.
In a deep plate mix the ground almonds with the ground oats and the herbs. In another deep plate pour the egg whites and mix with a fork.
With this you can bread chicken, fish, meat, shrimps, vegetables, etc.
Dip the piece in the egg whites and then in the oat mixture and put it on a oven tray lined with parchment paper.
Then bake as necessary.
Cal: 101.3 P: 7.2 F: 3.4 Cb: 8.8
*The ghee can be used in replacement of olive oil or coconut oil in the same amount assigned in your plan. (It does not work to replace the coconut oil if you have it assigned in the morning in the intermittent fasting plan)
The ghee is butter that has been clarified eliminating water, lactose and casein. It is ideal for people who are allergic to dairy. It has the quality of being able to use high temperatures (250º C) without burning. It has a soft nut aroma.
750 grams of butter without salt, of good quality
thick base pot and light to see the content of the background
1 wooden spoon
1 glass bottle with lid
1 fine strainer
1 piece of cheese cloth for strain
Add the butter to the pot over medium heat. Once the butter melts and the solids begin to boil, a foamy and a whitish layer will be formed. Then these solids will begin to disolve and will go to the bottom.
Large bubbles and a thick layer are formed on the surface. Now turn down heat to low and stir gently from time to time to prevent solids from sticking to the bottom of the pot.
Lower heat to a minimum and let it boil, stirring a few times until you have a layer of thin foam and the solids look brown at the bottom.
When there is little foam and is golden yellow is ready. Turn off the heat and let cool a little. Then put the strainer with the cheese cloth on the bottle and strain the ghee, taking care not to remove the solids from the bottom of the pot.
Wait for the ghee to be cold to cover the bottle. It can last several months at room temperature. You can also refrigerate it, consider that it will get solid.
1 tbsp (14 gr)
Cal: 112 P: 0 F: 13 Cb: 0