Turkey & Cherry Spinach Salad
🍽️ Recipe: Turkey & Cherry Spinach Salad Grill turkey breast (60g) and slice thin. Mix baby spinach (80g) with halved cherries (50g) and chopped walnuts (10g). Dress with apple cider vinegar (10ml) and serve with warm turkey.
Grapefruit-Avocado Salad
🍽️ Recipe: Grapefruit-Avocado Salad Mix 50g greens, ½ grapefruit segments, ½ sliced avocado, 2 chopped plums. Dress with olive oil-lemon vinaigrette.
Cucumber Mint Water
🍽️ Recipe: Cucumber Mint Water Slice cucumber (100g) and add to 500ml water with fresh mint leaves (5g). Let infuse for 30 minutes.
Lean Beef & Quinoa Power Salad
🍽️ Recipe: Lean Beef & Quinoa Power Salad Grill lean beef sirloin (70g) to medium-rare, rest and slice. Mix cooked quinoa (40g) with mixed greens (70g), diced bell peppers (60g), and cherry tomatoes (50g). Drizzle with olive oil (8ml) and top with beef.
Berry-Kiwi Oat Bowl
🍽️ Recipe: Berry-Kiwi Oat Bowl Cook 50g oats. Top with 50g berries, 1 sliced kiwi, 1 tsp chia seeds. Drizzle with 1 tsp honey.
Cauliflower Crust Veggie Pizza
🍽️ Recipe: Cauliflower Crust Veggie Pizza Mix 150g riced cauliflower with 2 egg whites (60g) and bake into crust. Top with 50g low-fat mozzarella, 50g cherry tomatoes, and 30g spinach. Bake at 200°C for 15 mins.
Baked Pollock with Mashed Cauliflower
🍽️ Recipe: Baked Pollock with Mashed Cauliflower Bake 120g pollock with lemon juice. Steam 150g cauliflower, mash with 1 tsp olive oil and fresh dill. Serve with 50g cucumber salad.
Green Papaya & Shrimp Salad
🍽️ Recipe: Green Papaya & Shrimp Salad Shred 100g green papaya. Mix with 60g boiled shrimp, 10g crushed peanuts, 1 tbsp fish sauce, lime juice, and ½ tsp coconut sugar. Garnish with cilantro.
Thai Basil Chicken Lettuce Wraps
🍽️ Recipe: Thai Basil Chicken Lettuce Wraps Stir-fry 100g chicken breast with 1 tbsp coconut oil, 10g Thai basil, garlic, and chili (optional). Serve in 4 large lettuce leaves (80g) with lime wedge.
Alkaline Coleslaw
🍽️ Recipe: Alkaline Coleslaw Shred 100g green cabbage and 50g carrots. Mix with 50g Greek yogurt, 1 tsp apple cider vinegar, ½ tsp flaxseed oil. Add 5g chopped parsley. Chill for 1 hour before serving.
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