Day 22

Breakfast: Van's whole grain waffle with almond butter and strawberry jam

Snack: Luna bar, cottage cheese, 1 medjool date

Lunch: chickpea and tomato curry, greek yogurt with a pinch of chocolate protein powder

Snack: apple, 1 teaspoon of almond butter

Dinner: chickpea and tomato curry, greek yogurt

Snack: 1 serving of Arctic Zone dairy free ice cream

As promised, I made chickpea and tomato curry. I found a bunch of recipes online for it, but tweaked it a little and made it my own.

Ingredients:

- 1 tbsp. curry powder

- 1 tbsp. ground ginger

- two 15 oz. cans of diced tomatoes- do not drain

- 2-3 cups of chickpeas, canned and drained or soaked overnight

- 1 tbsp coconut oil

- 1 medium onion, chopped

- 4 cloves of garlic, thinly chopped

- 3 serrano peppers, chopped

- cilantro

- lemon juice

- salt (optional)

Heat up the coconut oil in a big saucepan. Add the onion, garlic, serrano peppers, curry powder, and ground ginger. Saute for 5-10 minutes. Add the tomatoes and chickpeas. Let the curry come to a boil, and then simmer for 20-30 minutes. Add the cilantro, lemon juice, and salt. Serve with rice. Enjoy!

NOTE: 3 serrano peppers make this dish EXTREMELY SPICY. You can omit them or add less if you'd like. A good way to cool down after a spicy dish is to have yogurt afterwards.