BREAKFAST

Nopal salad with panela cheese

• ½ cup La Huerta Nopal (previously defrosted)
• 3 slices of panela cheese, cubed
• ½ cup: Diced tomato
• 2 teaspoons: Chopped onion
• Cilantro to taste
• Serrano pepper to taste
• 2 baked tostadas or 3 nopal tostadas
• 1 teaspoon of mashed black beans for each tostada
• *Non-irritating homemade salsa to taste

Dessert: 1 orange

*Tea

SNACK 1

• 1 green apple + 5 almonds or walnuts

LUNCH

Fish in parchment paper with vegetables

• 1 fish fillet with La Huerta Spinach to taste, tomato, and onion
  • *(season to taste for parchment paper and add 1 teaspoon of olive oil)

Accompany with:

• 1 cup La Huerta Broccoli
• ¾ cup La Huerta Farmer's Rice
• 4 slices of avocado
• Lemon to taste
• Sugar-free fruit water

Dessert (optional):

• 1 cup of light gelatin

Ginger tea

SNACK 2

• 1 cup of melon + 2 tablespoons of shelled pumpkin seeds

DINNER

Oatmeal 

• 1 cup of almond milk
• 5 tablespoons of raw oatmeal
  • *cook
• ¾ cup La Huerta Strawberries with chopped green apple
• 1 tablespoon of cranberries
• 2 tablespoons of sliced almonds
• Ground cinnamon to taste
• Natural sweetener to taste

*Recommendation: You can cook it with a cinnamon stick instead of adding ground cinnamon.

Tea