CHICKEN BOWL
chicken
riсe
avocado
sour creme & feta
tomatoes
cheese
olive oil
CREAMY
greek yogurt
beetroot
garlic
olive oil
spices
1
You need...
You need...
2
Cook one beet🔥️
Blended 1/3 beet with greek yogurt and
1 garlic
Cook one beet🔥️
Blended 1/3 beet with greek yogurt and
1 garlic
3
Add olive oil and spices
Add olive oil and spices
SMOOTHIE GREEN
SMOOTHIE GREEN
almond milk
spinach
avocado
lime
honey
BLEND IT ALL
SANDWICH
chicken
feta
avocado
arugula
bread
olive oil
salt, pepper
VEGETABLES
1 eggplant
12-15 tomatoes cherry
1/2 broccoli
chickpeas
green beans
1 onion
olive oil
salt, pepper, cumin
FISH WITH BLACK RICE
salmon
black rice
olive oil
salt
pepper
chopped basil (or other herb of your choice)
dried dill (or 1 tablespoon fresh)
Finely grated zest of a lemon (1 loosely packed tablespoon)
HOW TO COOK FISH?
A half-hour before you start: Remove the salmon from the refrigerator, unwrap it, and let it sit on the counter to come to room temperature. Mix the herbs, salt, pepper, and lemon zest in a bowl, and moisten with olive oil.
Prepare the baking tray: Lightly oil the rack and place it over the tray. I use baking paper. Bake fish for about 25 min. at 180°C/360°F
HOW TO COOK BLACK RICE?
To cook black rice add water, and rinsed black rice into a saucepan. Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover, and cook for about 30-35 minutes. Continue cooking until the rice is tender and chewy, and all water is absorbed. If all the water has evaporated, but the rice isn’t fully cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.
