Amayzine

A skinny menu

(of just 1500 calories)

The holidays seem almost like an eternity ago and that intended diet is not exactly a party either. To make this intensely dark month )because it is, admit it) a bit more bearable, I have a balance menu for you. Healthy eating can actually be very delicious too. And then you can just enjoy that glass of vino blanco during the Friday afternoon drinks tomorrow.

BREAKFAST (300 kcal)

Apple pie oats

  • 30 grams of oats
  • 2 dates
  • 200 ml almond milk
  • 1 apple
  • cinnamon

1. Soak the dates in hot water for a few minutes.

2. Blend the dates with the almond milk until you get a smooth mixture.

3. Warm the date milk in a saucepan over medium heat and add the oats.

4. In the meantime, grate the apple.

5. Add the cinnamon and the apple to the oats and stir well.

6. Serve warm and optionally top with some extra cinnamon.

SNACK (80 kcal)

Boiled egg

LUNCH (250 kcal)

Grandma's chicken soup (for a large pot, also nice the next day as a snack)

  • 2 chicken thighs
  • 1.5 liters of vegetable broth
  • 1 leek
  • 1 thick winter carrot
  • cauliflower head
  • cup of cooked brown rice or vermicelli

1. Bring the broth to a boil, add the thighs to the broth and let simmer on low heat for at least two hours.

2. Remove the thighs from the broth and pull the meat off the bones.

3. Return the chicken pieces to the broth.

4. Chop all the vegetables finely and add them to the pot. Let it simmer for another half hour on low heat.

5. Add a handful of cooked brown rice to your soup for some extra bite.

SNACK (150 kcal)

Spicy rice cakes with hummus

  • 2 rice cakes
  • hummus
  • sambal
  • slices of pickle

1. Spread a thin layer of hummus on the rice cake.

2. Top one rice cake with sambal and a slice of pickle.

DINNER (400 kcal)

Raw pad thai with tempeh and peanut dressing (for 2 people)

  • 1 carrot
  • 2 zucchinis
  • piece (red) pointed cabbage
  • container of bean sprouts
  • fresh coriander
  • spring onion
  • tempeh
  • 2 tbsp tahini

For the dressing:

  • generous tablespoon of almond paste
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • juice of 1 lime
  • 2 cm fresh ginger
  • clove of garlic
  • piece of red pepper

1. Spiralize the carrot and zucchini.

2. Finely chop the pointed cabbage, coriander, and spring onion and add them along with the bean sprouts to the carrot and zucchini.

3. Mix everything well together.

4. Cut the tempeh into pieces.

5. Heat a large frying pan over medium heat and add a generous splash of olive oil.

6. Fry the tempeh until crispy and season with salt and pepper.

7. Put all the ingredients for the dressing in the blender and mix until you have a smooth dressing.

8. Mix the dressing with the vegetables.

9. Divide the salad over two plates, top with the tempeh, sesame seeds, and optionally some extra red pepper.