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CHICKEN BOWL


chicken
riсe
avocado
sour creme & feta
tomatoes
cheese
olive oil








CREAMY


greek yogurt
beetroot
garlic
olive oil
spices



1
You need...
2
Cook one beet🔥️
Blended 1/3 beet with greek yogurt and
1 garlic
3
Add olive oil and spices





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


salmon
kinoa
olive oil
salt
pepper
spinach
red kidney beans
finely grated zest of a lemon (1 loosely packed tbsp)




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 KINOA?

  1. Rinse quinoa under cold water for 10–15 seconds (removes bitterness).
  2. Add to a pot: quinoa + water + salt.
  3. Bring to a boil, then lower heat to minimum and cover with a lid. 
  4. Simmer for 15 minutes (don’t open the lid). 
  5. Turn off heat and let it sit 5 minutes with the lid still on.

Final steps

  • Heat a frying pan and sauté the spinach for a couple of minutes.
  • Cut the fish into cubes.
  • Add quinoa, spinach, fish, and beans to a bowl.
  • Add olive oil or your preferred topping on top (optional)