It is one of the challenges that I really enjoyed. After all, it is very interesting to sit and think about what pink you can eat and how you can create based on the color of food.

In the end, it was all a lot of fun and everything I made the day I did it was very enjoyable.


In the morning I made a pink-fuchsia smoothie (it was much pinker up close) and you can find the recipe hereThere was no telling how filling and delicious it was.


At noon I now eat much lighter, since for the past few days I have tried to replace lunch with dinner and dinner with lunch. Why; For two reasons. One reason is that I prefer to eat lighter at midday since I am at work for hours and I feel that a lighter lunch gives me the energy I need to continue working without feeling sleepy or needing a break.

The second reason is that since I get very hungry at night I prefer to enjoy a hearty meal while relaxing.

So for lunch, I made a spread with feta cheese, boiled beetroot, garlic, salt and a little olive oil. I spread it on a slice of bread which I lightly toasted first. Then I made an egg eye in water and put it on top. I also chopped up some carrots which I enjoyed along with the pink spread I made.


For a snack, I ate a pomegranate with a spoon, which has a dark pink color.


My dinner was a delicious barley with beetroot sauce which was both very easy (I made it in 15 minutes) and very filling.

To make it, you will first need orso.

We start by sauteing onion in olive oil. Add the orso. Mix for 1-2 minutes. 

Then slowly add hot water or hot stock. When the orso drinks its fluids, add more hot water or broth. We mix. We do the same until the orso boils. Essentially for every cup of orso we will need 3 cups of water. As soon as the orso boils, add some grated cheese and mix for a while more. The orso is ready. 

For the beetroot sauce you will need: 100 gr. grated vegan feta (or grated cheese of your choice), 1/2 tbsp. lemon juice, 500 gr. boiled beets (from the supermarket), 1 tbsp. chili, 1/2 tsp. salt, 3 cloves of garlic chopped, 2 tbsp. olive oil

Simply beat all the ingredients in the blender and the beetroot sauce is ready.

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