BREAKFAST
Strawberry smoothie bowl
- ¾ cup of La Huerta strawberries or mango
- ½ cup of plain Greek yogurt
- ¼ cup of almond milk
- Cinnamon to taste
- Natural sweetener to taste
- ½ teaspoon of pure cocoa (optional)
*Blend and pour into a bowl
Toppings:
- ½ sliced banana
- 2 tablespoons of sliced almonds
- 1 tablespoon of shredded coconut
- 4 tablespoons of oats or natural amaranth
SNACK 1
- 1 cup of pineapple + 10 almonds
LUNCH
Chicken fajita stew
- 100g of chicken fajita strips
- 1 tablespoon of olive oil for cooking the chicken
- 1 cup of La Huerta fajita mix
- ¾ cup of rice or quinoa
- 4 slices of avocado
- *Serve with spinach to taste
Lemon water
Tea at the end
SNACK 2
Gelatin bowl
- 1 cup of light gelatin + 1 grated carrot + 7 walnut pieces + a splash of milk
DINNER
Vegetable gratin with almonds
- 1 ½ cup of La Huerta winter mix
- 3 thin slices of panela cheese
-
3 tablespoons of sliced almonds
- *Place the cheese on top of the vegetables and the almonds on top of the cheese. Bake for 10-15 min.
- *Serve with 2 nopal tostadas or ½ cup of rice or quinoa
Serve with Golden milk:
- 1 cup of almond milk
- ¼ teaspoon of turmeric powder
- A pinch of cinnamon powder
- A pinch of ground black pepper
- Natural sweetener to taste or 1 teaspoon of honey