Recipes

Breakfast: Magnesium-Rich Avocado Toast — 1–2 slices gluten-free bread, ½ avocado, 1 tbsp pumpkin seeds, sea salt & red pepper flakes. Toast bread, mash avocado on top, sprinkle with seeds and salt.

Lunch: Spinach Salad with Chickpeas & Turmeric Tahini — 2 cups spinach, ½ cup cooked chickpeas. Dressing: 1 tbsp tahini, ½ tsp turmeric, juice of ½ lemon, splash of water, pinch of salt. Whisk dressing, pour over salad, massage into leaves.

Dinner: Stuffed Sweet Potato with Black Beans & Cilantro — 1 large sweet potato, ½ cup black beans, 1 tbsp cilantro, 1 tbsp salsa, drizzle of olive oil & salt. Roast potato at 400°F for 45–60 min (or microwave 5–7 min). Slice open, mash flesh, stuff with beans and salsa, top with cilantro and olive oil.