1500 KCAL DAY MENU
So, ladies, wave goodbye to that bag of chocolate eggs because it's time to stop. And yes, I too am guilty of taking all the goodies from the brunch table.
And that's okay, as long as you pick up the thread again now. To help you out, I have specially prepared a 1500 kcal menu for you to make up for the damage for a bit. Add a balcony workout at the end of the day and you'll be back in your rhythm. Because you know: before you know it, summer is just around the corner. I'm counting... 64 days!
Breakfast (250 kcal)
Smoothie bowl
handful of spinach
1 banana
150 ml coconut water
zest of 1 lime
2 tablespoons pumpkin seeds
1 tablespoon sunflower seeds
1 tbsp grated coconut
Snack (125 kcal)
150 grams of low-fat quark
handful of blueberries
cup of fresh ginger tea
Lunch (400 kcal)
Creamy fennel soup with Dutch shrimp and a nut/seeds cracker with hummus and watercress
Snack (100 kcal)
bowl of raw vegetables
2 tablespoons cottage cheese with 1 tablespoon sambal
cup of fresh ginger tea
Dinner (525 kcal)
50 grams brown rice
300 grams stir-fried vegetables (I make a mix of bok choy, bean sprouts, red bell pepper, and sugar snaps)
125 grams sweet & spicy tempeh
handful of finely chopped coriander
2 tablespoons chopped spring onion
For the tempeh:
– clove of garlic
– zest of 2 cm fresh ginger
– 2 tablespoons soy sauce
– 1 teaspoon honey
– piece of finely chopped red chili
- Cook the rice until al dente.
- Heat a tablespoon of olive oil and cook the stir-fry vegetables until done.
- Make the marinade for the tempeh.
- Slice the tempeh into thin pieces and season with salt and pepper.
- Heat some olive oil in a frying pan and fry the tempeh until golden brown.
- In the last minute, add the marinade to the tempeh, stir through, and remove the pan from the heat.
- Serve the rice with the stir-fried vegetables, the sweet & spicy tempeh, and the spring onion and coriander.
Snack (100 kcal)
1 medjool date filled with 1.5 teaspoons almond paste and a pinch of cinnamon
cup of fresh ginger tea
