TOASTS FOR BREAKFAST
THAI-INSPIRED FAJITAS FOR LUNCH
Stir fry chicken (or tofu) with a bit of soy sauce, sriracha, lime juice, garlic and ginger. Then, add diced bell pepper, red cabbage, coriander and peanuts.
In a small bowl, prepare the sauce by mixing: 1/3 cup of Pure Peanut, 1 tbsp of agave syrup, 1 tbsp of lime juice, 1 tbsp of soy sauce, 1 clove of minced garlic, 2 tsp of finely minced ginger, 1 tsp of sriracha and 2 tbsp hot water.
Assemble the fajitas and enjoy!
ENERGY BALLS AS A SNACK
Crush 200g of almonds in a food processor and then mix 200g of pitted Medjool dates, 2 tbs of coconut oil, 2 tbs of cacao powder and 2 ½ tbs of Mix #4. When everything is well mixed, roll the balls in your preferred size. Store them in the fridge.
CHICKPEA CURRY FOR DINNER
Add 1 tsp of coconut oil in a skillet over low heat and add 1/2 tsp of cumin, 1/2 tsp of coriander seeds and 1/2 tsp of turmeric. After a few seconds, add 1 chopped onion, 2 cloves of minced garlic, and minced ginger to taste. Cook for around 8 minutes. Add 3 tbs of Pure Almond and ½ cup of coconut milk and mix well. Add ¾ cup of water or vegetable broth and mix again. Add half of a red bell pepper sliced, one sliced carrot and a jar of chickpeas. Mix, cover and bring to a boil. Reduce heat to medium low and continue cooking for 5 minutes. Mix in the juice of half of a lime and a handful of chopped cilantro. Continue simmering for 4 minutes. Serve with your favourite kind of rice.