Greek Yogurt & Berry Parfait
🍽️ Recipe: Greek Yogurt & Berry Parfait Layer 150 g yogurt with 50 g blueberries and 50 g strawberries.
Salmon & Zucchini Noodles
🍽️ Recipe: Salmon & Zucchini Noodles Pan-sear 100g salmon in 1 tbsp ghee. Spiralize 150g zucchini as “noodles.” Toss with 1 tbsp homemade pesto (basil, pine nuts, olive oil).
Quinoa Chicken Salad
🍽️ Recipe: Quinoa Chicken Salad Mix ½ cup cooked quinoa, 80g grilled chicken, ½ cup diced cucumber, 1 tsp olive oil, 1 tbsp lemon juice
Crab & Avocado Toast
🍽️ Recipe: Crab & Avocado Toast Mix 40g crab meat with lime juice. Spread on 1 slice toasted whole grain bread (30g) topped with ¼ mashed avocado (40g). Garnish with microgreens.
Berry-Chia Sushi Dessert
🍽️ Recipe: Berry-Chia Sushi Dessert Soak 10g chia seeds in 100ml almond milk overnight. Layer with 50g mixed berries (sliced). Form into sushi shapes using nori strips (optional).
Alkaline Evening Meal with Baked Cod
🍽️ Recipe: Alkaline Evening Meal with Baked Cod Season cod fillet (150g) with a pinch of salt, pepper, and lemon juice. Wrap in parchment paper and bake at 200°C (400°F) for 15-20 minutes. Serve with a large fresh salad made from lettuce (70g), cucumber (100g), and red bell pepper (50g), dressed with olive oil (1 tsp) and lemon juice.
Chickpea & Quinoa Salad
🍽️ Recipe: Chickpea & Quinoa Salad Mix cooked quinoa (50 g), chickpeas (70 g), spinach (30 g), cherry tomatoes (50 g), dress with 1 tsp olive oil & lemon juice.
Cherry Oatmeal Bowl
🍽️ Recipe: Cherry Oatmeal Bowl Cook steel-cut oats (40g) with almond milk (200ml) for 15 minutes. Top with fresh cherries (80g) and a pinch of cinnamon. Serve warm.
Salmon-Spinach Nigiri
🍽️ Recipe: Salmon-Spinach Nigiri Press 50g cooked salmon on 40g quinoa. Top with blanched spinach (20g). Dip in coconut aminos (low-sodium soy alternative). Garnish with microgreens.
Ruby Beet & Walnut Elegance
🍽️ Recipe: Ruby Beet & Walnut Elegance Roast 50g beetroot with 1 tsp olive oil. Mix with 10g walnuts, 60g arugula, and 1/4 orange (segments). Drizzle with 5ml balsamic vinegar.
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