30 Day Health Challenge DAY 4 RECIPES

Day 4:

This is the start of Task 2 which is to drink 8 glasses of water.

Breakfast:

Pumpkin fritters and fruit salad

Pumpkin  Fritters Recipe

Ingredients:

1 cup cooked, drained and mashed pumpkin

1 cup alpurpose gluten free flour

1 tbsp flaxseed powder

1/2 tsp cinnamon

a pinch of ground spice

1 – 2 tbsp sugar

oil fro frying

 

Method:

Mix all ingredients in a bowl. If batter is too soft, add a bit more flour.

heat a frying pand and lightly coat it with oil. Spoon small amounts of mixture in the on and fry until the edges become born. Turn and cook until golden brown.

* if batter is sticking, you need to add more flour.

Lunch:

Macaroni Pie

Kidney bean burgers (made same way as lentil burgers except replacing lentils with kidney beans)

toss salad

Supper:

Split pea burger

apple chutney

toss salad

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Macaroni Pie

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Ingredients:

1 box gluten free macaroni

1 cup split pea cheese prepared before hand or while making macaroni pie

1/2 sweet pepper, thickly sliced

 

Method:

Cook macaroni according to instructions. Drain and cool.

While macaroni is cooking, make split pea cheese if it has not been make before.

Add sweet pepper and cheese to macaroni and mix well. Check salt and adjust if necessary.

Bake in a prepared oven at 350 until the top begins to brown.

 

Tips on How to Get that Water Down

Here are some of my tips for how to get those 8 glasses of water consumed.

Tips:

1) carry a water bottle with you every where and sip water throughout the day

2) drink flavoured water

3) drink your water slightly chilled not cold (even though many of us like it this way) 

4) start your morning with a few sips of water while in bed.

Rice Balls

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Ingredients:

2 cups cooked brown rice

1/4 tsp saffron

1 onion finely chopped

1/2 cup grated carrot

3/4 tsp salt

2 tbsp finely chopped cilantro

1 tbsp tomato paste

2 tbsp tomato paste

2 tbsp water

1/2 tsp oregano

1 tsp sweet pepper finely chopped

All purpose gluten free flour for coating

Oil for frying

Method:

Sauté.  onions and saffron and cook until onions turn soft. Add carrot and salt and cook while stirring, for about 1 minute. Add rice and remaining ingredients except the tomato paste, and cook for 1 minute. Remove from heat and allow rice to cool. Add 1 tbsp tomato paste and mix well. Check salt and add more if necessary.

Mix remaining tomato paste water and 1/4 tsp salt together. Spoon a portion of rice into your hand and form into a ball. Flatten it slightly. Dip into the tomato sauce and then coat with flour. Continue until all remaining rice is gone.

Heat oil for frying. Fry rice balls until golden brown. Serve with Apple chhutney.