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Ingredients
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Breakfast
Lunch
Dinner
Method
Breakfast
- 1
- 2
Cook the Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of spinach and sauté until wilted.
- 3
Combine
Add the beaten eggs to the skillet with spinach, and cook, stirring occasionally until the eggs are fully cooked. Crumble 100 grams of feta cheese over the top just before serving.
Lunch
- 4
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a pot, add quinoa and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until water is absorbed.
- 5
Prepare the Chicken
Season 2 chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.
- 6
Prepare the Salad
Chop 1 cucumber and halve 1 cup of cherry tomatoes. In a bowl, mix cucumber, tomatoes, and cooked quinoa. Squeeze juice from 1 lemon over the mixture and toss to combine.
- 7
Serve
Slice the cooked chicken and serve over the quinoa salad.
Dinner
- 8
Prepare the Asparagus
Trim the ends of 2 cups of asparagus and place them on a baking sheet.
- 9
Season the Salmon
Season 2 salmon fillets with salt, pepper, and drizzle with 2 tablespoons of lemon juice.
- 10
Roast
Place the salmon fillets on the baking sheet with asparagus. Mince 4 cloves of garlic and sprinkle over the salmon and asparagus. Roast in a preheated oven at 400°F (200°C) for about 15-20 minutes until the salmon is cooked through.
- 11
Serve
Plate the roasted salmon and asparagus and enjoy your dinner.