SIMONE'S 1500 KCAL-MENU

That conversation with colleague E in the kitchen repeated itself. ‘I just got back from London, Simoon. And wow, what a paradise for foodies that is! I believe I've only eaten, drunk, and slept…’ Well, why do you think I'm so enormously into London? And why do you think Elke and I have done everything on foot these past few days?

I believe I should just throw in a weekly recurring 1500 kcal menu, because apparently we all need that from time to time. A balance day where you don't just have to nibble on a carrot or slurp broth from a bowl is what we ultimately want, right? Is carnival around the corner or have you just returned from a calorie-rich ski trip (read: cheese fondues, pints of beer, and other bombs)? Especially for you: part two of Simone's 1500 kcal menu.

Breakfast – 300 kcal

Carrot cake oatmeal

40 grams of oatmeal

150 grams grated carrot

150 ml Provamel almond milk (the tastiest and creamiest)

splash of maple syrup

1 tsp cinnamon
1. Combine all ingredients in a bowl.

2. Store it in the refrigerator overnight.

3. Serve the next day with some extra cinnamon.

Snack – 150 kcal

Apple slices with a pinch of cinnamon and a dab of nut butter

Lunch – 250 kcal

Spicy sweet potato soup with broccoli (for 4 servings)

1 tbsp olive oil

1 onion, chopped

2 cloves of garlic, crushed

about 500 grams of sweet potato cut into 2 cm cubes

750 ml chicken or vegetable broth

200 grams of broccoli

2 tsp harissa
1. Heat a large pot and sauté the onion and garlic in olive oil.

2. Add the sweet potato and broccoli and stir.

3. Finally, add the broth and let it simmer for at least an hour over medium heat.

4. Blend the soup with an immersion blender or put it in a blender.

5. Stir in the harissa at the end.

6. Serve with a handful of chickpeas for crunch.

Snack – 150 kcal

Two rice cakes with a layer of hummus and cress

Dinner – 500 kcal

Zucchini noodles with oriental tempeh and stir-fried vegetables

1 tablespoon coconut oil

1 zucchini

150 grams of tempeh

1 bell pepper

handful of spring onion

1 clove of garlic

a handful of bean sprouts

half a red chili, finely chopped

2 tbsp soy sauce

1. Cut the red bell pepper into strips.

2. Heat the coconut oil and add the bell pepper along with the garlic. Sauté over medium heat until the bell pepper becomes soft. Set aside.

3. Meanwhile, ‘shred’ the zucchini into strands and set aside.

4. Cut the tempeh into thin strips and add it to the bell pepper. Fry the tempeh until crispy.

5. Add the chili and a pinch of salt.

6. Finally, add the soy sauce and bean sprouts and mix well. Lower the heat and let it simmer for a bit.

7. Place the zucchini on a plate, distribute the tempeh over the zucchini, and garnish with spring onion and possibly some coriander.