💪RETO DE SEPTIEMBRE. 3ª Semana. Di ADIOS a las DIETAS 🍏 y DISFRUTA de un ESTILO DE VIDA SALUDABLE🏃

Week 3 of our SEPTEMBER CHALLENGE. Start YOUR HEALTHY LIFESTYLE now and say GOODBYE to DIETARY THINGS forever. Subscribe to the channel and click the bell so you don't miss any of my recipes. https://tinyurl.com/y2rzddzt And if you want, you can follow me on my Instagram account, where I share some leftover recipes, preview some of the things I'll be posting, and a few other things 😜. Don't miss anything and follow me at the following link. https://tinyurl.com/ycl728hl 00:00 INTRODUCTION INGREDIENTS 00:30 DAY 13 BREAKFAST: YOGURT WITH FRUIT (1P) 200g of low-fat natural yogurt Sweetener to taste 30g of frozen blueberries A handful of chopped peanuts 10g of sugar-free cereal mix Coffee LUNCH: GREEN BEAN SALAD (2P) 1 carrot 1 400g can of green beans 100g of cooked chickpeas 2 cans of tuna in brine 1 small can of corn 1/2 avocado 2 hard-boiled eggs 30g of feta cheese 2 tablespoons of oil 1 tablespoon of Modena vinegar 1 teaspoon of old-fashioned mustard Salt to taste DINNER: CAULIFLOWER CREAM (3P) 1 Leek 1 medium cauliflower 1 medium potato Water or broth Salt, two tablespoons of oil, black pepper, and nutmeg 20g of textured soy sauce for garnish 04:39 DAY 14 BREAKFAST: TOAST WITH HUMMUS (1P) 1 slice of bread A little hummus (enough to cover the bread) 1 small tub of low-fat cottage cheese A little sautéed onion A few strips of roasted red pepper Coffee LUNCH: SARDINES WITH PEPPER SALAD (2P) 600g of sardines Coarse salt 1 piece of spring onion 1 1/2 roasted red peppers 1 small can of green olives 1 small can of sweetcorn 1 tablespoon of olive oil 1 tablespoon of Modena vinegar Salt and dried dill DINNER: LENTIL AND HAM SALAD (2P) 1 large tomato or two small ones 1 piece of spring onion 75g of raw lentils or a small can of cooked lentils 8 slices of Serrano ham Olive oil Modena vinegar Salt and black truffle powder or, even better, truffle oil 09:06 DAY 15 BREAKFAST: FRESH CHEESE WITH FRUIT (1P) 2 tubs of low-fat fresh cheese 1 banana 25g of skimmed milk powder 5g of ground peanuts Cinnamon 15g of sugar-free cereal mix LUNCH: EGGPLANT MEATBALLS (2P) 1 eggplant 50g textured soy 50g chickpea flour 1 onion 2 garlic cloves 2 tablespoons breadcrumbs 1 egg 1 teaspoon ground cumin 1 teaspoon ground coriander Chopped fresh parsley Tomato sauce 1 bay leaf Dried oregano DINNER: ZUCCHINI OMELETTE (2P) 1 onion Zucchini 3 eggs 50g Emmental cheese Garlic and onion powder To accompany: Cauliflower cream soup. 4:25 PM DAY 16 BREAKFAST: PORRIDGE (1P) 30g of oat flakes 25g of powdered milk 5g of ground peanuts 10g of walnuts 15g of sugar-free cereal mix Coffee LUNCH: BAKED SEA BREAM WITH SPINACH (2P) 1 serving of sea bream 300g of fresh spinach 2 garlic cloves 1 handful of raisins 200ml of evaporated milk 1 heaped teaspoon of cornstarch 1/2 teaspoon of red curry powder 1/2 teaspoon of yellow curry powder 2 tablespoons of olive oil Salt to taste DINNER: CUCUMBER SALAD (2P) FOR THE VINAIGRETTE: 5 or 6 black olives 4 anchovy fillets 2 piquillo peppers 1 tablespoon of olive oil 1 tablespoon of Modena vinegar FOR THE SALAD 2 cucumbers 1 tomato 1 green pepper 1 slice of spring onion 10 green olives Feta or goat cheese 10:17 PM DAY 17 BREAKFAST: TOAST WITH CREAMY EGGS (1P) 1 egg 1 piquillo pepper 1/2 tablespoon low-fat cream cheese 1 slice of toast A little hummus for spreading Coffee LUNCH: CHICKEN SKEWERS (2P) 1 onion 1 zucchini 1 green pepper 200g chicken breast 2 tablespoons oyster sauce 2 tablespoons rice vinegar 2 tablespoons sesame oil 2 teaspoons honey DINNER: CHICKEN AND MEATBALL TACOS (2P) 1 avocado 1/2 large tomato 1 slice of spring onion 1 tablespoon olive oil salt For the yogurt sauce: 2 tablespoons natural yogurt 1 teaspoon mustard Dijon 1 tablespoon tahini A few drops of Tabasco 200g chicken breast 6 corn tortillas Jalapeño peppers Eggplant meatballs (leftovers) 30:20 DAY 18 BREAKFAST: YOGURT WITH FRUIT (1P) 200g low-fat natural yogurt Sweetener to taste Cinnamon Blueberries 10g walnuts 15g sugar-free cereal mix Coffee LUNCH: EGGPLANT QUESADILLAS (2P) 1 eggplant 1 onion 20g pork tenderloin Salt, pepper, and garlic powder 50g grated Emmental cheese 2 tablespoons olive oil 4 whole wheat tortillas 60g cooked rice (optional) DINNER: SNACKS (1P) -1 tomato 1 tub of fresh cheese 4 anchovy fillets -Babaganush (leftover food): Eggplant Tahini Cumin Garlic powder Oil -Humus 4 slices of rye bread