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Mingle discount code: MICHAELA15
Tropeaka discount code: MICHAELAVIP

Recipes:

Breakfast:
3 x free range eggs
1/2 avocado
Mingle 'Everything Bagel Seasoning'
Mingle 'Guac' Seasoning
Alg seaweed chilli flakes
salt & pepper

Paleo bread ingredients (Mix dry, mix wet then combine together and bake in a loaf pan at 180 degrees celsius for 45 mins)
2 cups almond flour
1/2 cup tapioca flour
4 tbsp ground flax
1 tsp himalayan salt
1 tsp baking soda
4 tbsp coconut oil, melted (make sure to melt first)
4 eggs
½ cup almond milk
2 tsp apple cider vinegar

Lunch: Japanese Curry (leftovers)
2 large chicken breasts, halved
gluten free flour
1 egg
Almond meal mixed with Mingle 'Everything Bagel Seasoning' & salt & pepper
Coat breast in GF flour, then egg, then almond meal mix.
Air fry for 20 minutes.
Sauce
Mingle 'Japanese Curry' seasoning
1 cup chicken stock
2 tbsp tomato paste
Diced brown onion
Add onion to a pan with olive oil, saute until translucent and then add in tomato paste, stir through for a few minutes. Add in Mingle Seasoning Curry powder and stir through for a minute, add in stock and stir through. Blend with a stick blender. Add 1/2 tbsp of tapioca IF it isnt thick enough, but you shouldn't need it.
Pickled cucumber was just cucumbers, ACV, water, coriander seeds, chilli flakes and garlic
Serve with rice.

Protein balls:

120g chocolate protein powder
60g almond meal
90g desiccated coconut (plus extra to roll balls in)
10 pitted medjool dates
90ml coconut milk (6 tbsp)

1. Soak dates in a bowl of boiling water for 5 minutes or until they become soft.
2. While the dates are soaking, add the rest of your ingredients into a bowl and combine well.
3. Drain the water from the dates and use your fingers to break up the dates to a paste like mixture.
4. Add the dates into the mixture until fully combined. Use a spatula first and then switch to your hands.
5. Use your hands to roll the mixture into 10 separate balls.
6. Roll the balls in desiccated coconut and place onto a tray or plate.
7. Store the balls in the fridge.

Yoghurt snack
Coconut yoghurt
Frozen organic raspberries & bluberries
Brazil nuts, cashews & almonds
Sprinkle of hemp seeds, pumpkin seeds and cacao nibs

Dinner: One pan tuscan chicken rice
700-800g chicken breast, diced
1 brown onion, diced
2-3 cloves garlic
2 tbsp tomato paste
1 tbsp paprika
salt, pepper & chilli flakes
100-200ml canned coconut milk
1-2 cups chicken stock (enough to cover the rice by about 1cm)
1.5 - 2 cups rice
2 cups rocket to stir through at the end

Pan fry brown onion until translucent then add in garlic and tomato paste, stir through for a couple of minutes.
Add in chicken breast, paprika, salt, pepper and chilli flakes. Stir through until chicken is just browned.
Stir in rice. Add chicken stock and coconut milk.
Turn down heat and simmer for about 15 minutes or until the rice is cooked. Add more stock if it needs it as its cooking.
Once the rice is cooked, stir through the rocket.

Drinks/supps
Matcha on coconut milk with maca, cinnamon & honey
Pillar performance triple mag & immune C
Fish oil
LMNT