BREAKFAST

Chia pudding with oats and strawberries

• 4 tablespoons of chia
• 4 tablespoons of oats
• *Soak with 1 cup of almond milk overnight
• Serve with 1 cup of La Huerta strawberries and green apple
• 7 almond or walnut pieces
• Cinnamon to taste
• 1 teaspoon of cocoa powder
• Natural sweetener

Tea

SNACK 1

• 1 cup of light gelatin
  
• 1 chopped pear
  
• A splash of almond milk
  
• 2 tablespoons of sliced almonds

LUNCH

• Ground beef with vegetables
• 110g of ground beef
• 1 cup of La Huerta carrots and peas
• Tomato sauce to taste
• Serve with 2 tostadas + 2 slices of avocado each

*Jamaica water

Dessert: 1 fruit

Preparation:

1. Sauté the onion and then add the meat and salt and pepper to taste.
2. Add the tomato sauce and vegetables until boiling.
3. Serve with the tostadas and enjoy.

SNACK 2:

Healthy ice cream:

• ½ cup of coconut or almond milk
• 1 cup of La Huerta strawberries or mango
• 2 tablespoons of plain Greek yogurt
• 1 tablespoon of cacao nibs or semi-sweet chocolate chips
• 1 packet of natural sweetener

*Blend everything except the chocolate and if you achieve the desired consistency with the frozen fruit, it's ready, just add the cacao nibs and mix well, otherwise, you can put it in the refrigerator for 1 hr.

DINNER:

Lettuce tacos with chicken

• 4 large lettuce leaves (2 tacos will be formed with double leaves)
• 90g of cooked and shredded chicken
• ½ cup of pico de gallo
• 1 cup of La Huerta sliced mushrooms
• 2 slices of avocado for each
• ¼ cup of cooked and peeled chickpeas
  

Preparation:

1. Sauté the mushrooms with the pico de gallo in a little olive oil.
2. Add the chicken and chickpeas and season with salt and pepper to taste.
3. Place two lettuce leaves on top of each other as if they were a tortilla and fill with the mixture.
4. Add avocado and homemade salsa.
5. Enjoy!