Day 6

Before Breakfast: A Glass of Water
Breakfast: Omelet Roll
Lunch: Chicken Salad
Dinner: Tuna Fish Cakes with Pumpkin & Eggplant Wedges
Snacks: Curry Roasted Cashews
Beverages: Water, Herbal Tea or Coffee (no sweetener or milk)

Omelet Roll

Ingredients:

2 - 3 eggs
1 spring onion, thinly sliced
4 Tbsp fully cooked lean ham or bacon, finely chopped
1 Tbsp milk
1/2 cup mushrooms, sliced
1 Tbsp olive oil
salt and black pepper to taste

Directions:

1. In a small bowl whisk the eggs together with milk salt and black pepper. Then
add the ham and red pepper. Mix well.
2. Heat a tablespoon of olive oil in skillet. Pour the egg mixture in.
3. Fry from one or both sides. Roll before serving.
4. Cut the omelet roll in small pieces so it will fit your lunchbox. Enjoy!

Chicken Salad

Ingredients:

1 x 15oz can (425 grams) chickpeas, rinsed and thoroughly drained (4.8g sugar,
27g carbs per 100g)
1/2 - 1 cup cherry tomatoes, halved
about 1 roasted capsicum, thinly sliced (can use fresh)
about 2 cups of baby spinach & rocket leafy mix
about 1 cup shaved cooked chicken
2 tsp pepitas (pumpkin seeds)
For dressing - olive oil and lemon juice

*For variety, use crispy fried bacon pieces, leave out the chick peas, and add a

handful of sunflower seeds.

Directions:

1. Combine the chickpeas, tomato, capsicum, spinach and rocket, salami and
pepitas in a bowl.
2. Serve with the dressing.

Tuna Fish Cakes

Ingredients:

1 raw egg
1 cup shredded zucchini
2 Tbsp almond meal
1 small can (6oz/170g) drained natural tuna or salmon (can use fresh, steamed)
1/2 cup diced green/spring onion
1/4 tsp raw salt
1/4 tsp garlic flakes (fresh minced is okay)
ground black pepper

Directions:

In a large bowl, place the shredded zucchini after squeezing out the excess
water. Add all other ingredients and mix until thoroughly combined. Heat a
large non-stick skillet or pan sprayed with non-stick spray over medium-low
heat. With your hands, make small round patties out of the zucchini mixture
and place into your pan. Cook until golden brown, flipping halfway through.
Se
Asparagus Rocket Salad
rve with pumpkin & eggplant wedges

Pumpkin & Eggplant Wedges

Ingredients:

1 large eggplant, cut into 3/4 inch wedges
2 cups pumpkin, cut into 3/4 inch wedges
about 1/2 cup coconut or olive oil for cooking
3/4 cup almond meal
1 tsp salt
1 tsp ground black pepper
1 tsp dried mixed herbs (optional)

*For a garnish twist you can sprinkle this dish with ground nuts, coconut or some dried

herbs.

Directions:

1. After slicing the eggplant and pumpkin, place in a bowl of water and soak for 1
hour.
2. Remove and eggplant and pumpkin from the water, allow excess water to drip off,
toss in the almond meal. Shake off excess.
3. Fry each vegetable in hot oil in batches, turning till golden brown. The pumpkin
will take longer to cook than the eggplant.

Curry Roasted Cashews

Ingredients:

2 cups raw cashews (other raw nuts like macadamia, peanuts and almonds work
well)
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 tsp of your favorite natural curry powder
1/2 tsp raw salt
1/4 tsp cayenne pepper
1/4 tsp ground paprika
1 Tbsp olive oil

*You can use mixed raw nuts if you like.

Directions:

Preheat the oven to 350F or 180C
1. Place all the spices, cashews and salt into a bowl and mix well.
2. Place the butter on a baking tray and put into the oven for a couple of minutes to
melt the butter.
3. Now sprinkle the spicy nut mix across the pan, stirring in so the butter is
incorporated throughout the mix.
4. Bake for about 8 minutes, toss the nuts, then cook for another 5 mins.