MEAL PLAN - DAY 3.

Before you start with your juice, let´s prepare your aubergines for later. Good time management is a great start of the day!

Put your oven to 180°C, cut the aubergines in halves and place them on a tray with baking paper. Sprinkle with black pepper and olive oil and then turn them with the cut halves down and put them in the oven.

Set up your timer to 15min, so you don´t forget about them and start with your juice.

The aubergines are done, when the cut sides are nice golden brown.

JUICE / SMOOTHIE.

This one is one of my favorites I make almost daily. Remember, if you don´t have a juicer, just use the half amount of the ingredients, refill with water and give it a good stir in your blender.

GREENS & PINEAPPLE JUICE / SMOOTHIE

BREAKFAST / SNACK.

BABA GANOUSH can be repurposed in many ways. It can be a tasty spread on a gluten free toast or a lovely dip for your veggies or nachos. 

MEAL 1.

Refreshing and light! We are all about the seasonal veggies and fruit here, so the best season for watermelons is summer. The great thing about this recipe is, that if you just skip the watermelon in the rest of the year, you will get a lovely Greek Salad.

WATERMELON SALAD with ZUCCHINI CAKES

MEAL 2.

This light and creamy pea soup is a great source of proteins. It is done in about 20min and the rest can be stored in a fridge for up to two days. 

NOTE!! Don´t throw away the pea fiber from the soup, you will need it tomorrow for some delicious falafels.

While it is cooking, make your Baba Ganoush if you havent´t done it yet and enjoy with some veg crudités  as a healthy snack anytime.

PEA SOUP and BABA GANOUSH with Crudités