DAY 3

breakfast

• 1 glass (250ml) fresh orange juice.
• 2 small slices of toasted bread (20gr total)
• 2 tsp thyme honey

snack

• 1 ripe apple

lunch

• Shrimps with bean trilogy (recipe follows)
• 50gr low- fat feta cheese

snack

• 1 bowl (250gr) water melon cubes or 250gr slice water melon

dinner

• beef meat ball (120gr lean minced beef meat, 1tbsp onion thinly chopped, oregano, salt, pepper to taste, 1 tbsp chopped parsley or mint, 1/2 tsp vinegar, 1 tbsp bread crumbs, combine everything, form a burger- style puttie and grill)
• 1 cup steamed or boiled plain rice (any kind)
• Verdura grilliata (grlled vegetables zucchini, eggpalnt, bell peppers, mushrooms, servred with 1 tbsp olive oil and 1tbsp aceto balsamico- balsamic vinegar)

SHRIMPS WITH BEAN TRILOGY

• 12 peeled and deveined shrimps (no 3)
• 50gr canelini beans boiled
• 50gr black- eyed beans boiled
• 50gr red/ kidney beans boiled
• 1 medium carot sliced
• 1 medium zucchini sliced
• 1 medium finocchio bulb cut thinly
• 4 tbsps olive oil
• juice of 2 lemons
• 1 scallion/ spring onion finely chopped
• 1 cup chopped parsley
• 1 cup chopped dill
• 4 rocket/ arugula leaves (for garnishing) or 2 handfulls of baby arugula
• salt, pepper

1. Using 1 tbsp of olive oil and saute for 5 minutes the shrimps
2. Mix together all the vegetables and beans in a bpwl
3. Whisk together the rest of the olive oil, lemon juice, parsley, salt and pepper.
4. Serve immediately deviding all ingredients into 4 plates.

301 kcal/ serving

serves 4