Recipes for the 1-week hormonal acne diet

Recipes for the 1-week hormonal acne diet

Breakfast:

Cleansing banana smoothie

Ingredients:

3-4 bananas

0.5 l water

1/2 cup of oats

2 tsp of chia seeds

Pinch of salt

Vanilla

Put all the ingredients in a blender.

Blend until smooth!

Tropical porridge (overnight oats)

0.5 l of oat yogurt

1 tbsp of coconut milk powder

6 dates

1 tsp maca

vanilla

pinch of salt

Blend together in a blender!

Pour it on 2 cups of oats.

Mix it and let it sit overnight. The next day I added some fresh pineapple slices.

Spirulina smoothie

Ingredients:

3-4 bananas

0.5 l water

1/2 cup of oats

2 tbsp of coconut milk/cream

1/2 cup of yogurt

1 tsp spirulina powder (add when the smoothie is ready, don't use a metal spoon)

Pinch of salt

Vanilla

Put all the ingredients, except the spirulina, in a blender.

Blend until smooth!

Add the 1 tsp of spirulina to your smoothie with a non-metal spoon (spirulina is great against heavy metals and if you use metal utensils, you will decrease its chelating powers).

Mix well.

Enjoy!

Maca quinoa porridge

100 g quinoa

1 cup rolled oats

2 cups of water

Pinch of salt

Sweetener

1 tsp maca powder

Fresh or frozen berries

Put all the ingredients in a pot, except the last 2 ingredients.

Cook them until creamy.

When it's ready, mix in 1 tsp of maca powder and the berries.

Enjoy!

Digestion enhancer smoothie

Ingredients:

3-4 bananas

0.5 l water

1/2 cup of oats

1 cup of chopped pineapples

2 tbsp of coconut milk/cream

1 tbsp lemon juice

Pinch of salt

Vanilla

Enhancer: ginger

Put all the ingredients in a blender.

Blend until smooth!

Lunch:

Broccoli cream soup

2 cups of broccoli

1 onion

1 potato

Salt

Water

Nutritional yeast

Put the broccoli in a blender with a little bit of water and blend it.

Let it sit for at least 40 minutes (to have the amazing benefits of sulforaphane)

After 40 minuets, add the chopped potato and onion in the blender and blend until smooth.

Put the mixture in a pan, add some salt, and cook it for 15-20 minutes.

When it’s ready add a tbsp of nutritional yeast to your bowl and some soup.

Mix it well.

Serve it with toast!

Enjoy!

Gluten-free bread

100 g oat flour

100 g millet flour

100 g bamboo flour

60 g flaxmeal

1 cup aquafaba

water

Salt

Mix the dry ingredients well, then slowly add the aquafaba.

Knead well.

Oil a small-medium pan and put in the dough.

Cook it on 180° C for 20-30 minutes.

When the top start to get brown patches, it's ready.

Enjoy!

Aubergine boats

1 aubergine/eggplant

1 cup of rice

1/2 shredded carrots

1 onion

salt

Cut the aubergine into 2 long halves, scoop out the inside to have a 1 cm thick boat. Cover it with some salt.

Let it sit for 10-20 minutes.

Squeeze the liquid.

Cook the rice with some salt, and 1.5 cup of water. Don’t overcook it because it will still spend some time in the oven.

Sautée the onion for 5 minutes on some olive oil then add the shredded carrots. Cook until medium soft.

When the rice is ready, mix it with the onions and carrots.

Fill the boats with the mixture and cook it in the oven at 180 C for 30 minutes. It’s better to cover it with thinfoil.

After 30 minutes, take off the thinfoil and cook it for an extra 15-20 minutes, until the aybergine becomes soft.

Cauliflower wings

Coating:

1/2 cup of fine oat flour

1 tbsp garlic powder

1 tbsp of chicken seasoning (the spice blend without any chicken)

1-2 tsp of smoked paprika

1/2 tsp of salt

Water

Mix everything together in a bowl, except the water.

Slowly add as much water to have a medium-thick paste.

Wings:

1/2 head of cauliflower

Coating

Cut the cauliflower into florets.

Put them in a pot with cold water and bring it to the boil, then cook it for 4 minutes.

Strain them, let them cool a little bit, then coat them with flour, then with the coating you’ve already prepared.

Cook them in an air fryer to make them crispy.

Enjoy! :)

Veggie bowl with Quorn chicken

150 g (half a bag) Quorn chicken cubes

100 g green beans

1/2 cup spinach

1 onion

1 bok choy

2 tsp Chinese 5-spice blend

Soy sauce

1tsp of olive oil

Dice the onion.

Sautée it on medium heat in a wok pan, with 1 tsp of olive oil.

When it becomes transparent, add the Quorn chicken cubes.

Chop the green beans, bok choy, and spinach.

Add the green beans to the wok and cook it until medium-soft.

Add the greens, soy sauce, and spices, and cook until soft.

Serve with raw veggies like carrot, cucumber, and greens.

Enjoy!

Leek soup

200 g leek

200 g potatoes

Salt

Pepper

Cut the leek into thin slices. Cut the potato into even cubes.

Put them in a medium pot and cover them with water.

Add the salt and pepper and cook until soft.

Mashed potatoes

0.5 kg potatoes

1/4 cup of full-fat coconut milk

Garlic

1 tsp salt

Cut the potatoes into even cubes. Cook them until soft.

Put the coconut milk into a saucepan, add the garlic, salt, and bring it to the boil on medium heat. Cook it for extra 5 minutes.

When the milk is ready, strain it if you want to.

Strain the potatoes and mash them.

Slowly add the coconut milk and mix everything well.

Enjoy!

Dinner:

Quinoa salad

1/2 cup of quinoa

400 ml water

2 carrots

2 spring onions

1 grapefruit

A handful of walnuts

1/4 tsp salt

Cook the quinoa in 400 ml of water and 1/4 tsp of salt until the water is soaked up and the quinoa is nice and soft.

Cut the carrots, grapefruit, onions, and walnuts.

Mix

Dressing

1/2 cup oat yogurt

1 tbsp mustard

1 tsp turmeric

Pinch of black pepper

Salt to taste

Mix the ingredients in a bowl with a spoon or a stick blender.

Pour it on the top of your salad.

Enjoy!

Coconut curry

1 cup of chickpeas

1 onion

2 cloves of garlic

2 carrots

2 potatoes

Salt

2 tsp curry powder

1/2 cup coconut milk

1 tbsp soy sauce

Few cilantro leaves

1/2 cup of tomato sauce

Water

Dice the onion and the garlic and sautée them.

Add the chickpeas, chopped carrots, potatoes, curry powder, soy sauce, and tomato sauce.

Cook it for 5 minutes and then add the rest of the ingredients.

Add some extra water if it’s needed.

Serve with rice!

Enjoy!

Lentil spinach soup

1 cup of red lentils

1 cup of spinach

1 cm piece of ginger

1 onion

Salt

Pepper

1 tsp olive oil

Dice the onion.

Sautée it on 1 tsp of olive oil in a bigger pot.

Cut the ginger into thin slices and add to the onion.

Put the lentil and the spinach in the pot, add the salt and pepper to taste.

Cover it with 3 cups of water.

Cook until the lentils are soft.

Enjoy!

Beet-apple bites

Recipe here.

Chickpea burger

1 cup of chickpeas

1/2 cup of oats

1/2 cup of walnuts

2 tbsp sunflower seeds

1 onion

1 tsp salt

1 tsp lemon juice

Aquafaba or water

Dice and sauté the onion on some olive oil.

Put all the ingredients in a food processor, except the aquafaba.

Mix them well.

If it requires more moisture, slowly start to pour some aquafaba until it sticks together.

Form burgers and cook them in the oven at 180° C for 30 minutes.

Enjoy!