Day 8 — Open

Inspiration Bible Verse:
Revelation 3:20, NKJV “Behold, I stand at the door and knock. If anyone hears My voice and opens the door, I will come in to him and dine with him, and he with Me.”

Breakfast: Quinoa Breakfast Bowl

Ingredients:

• 1 cup cooked quinoa
• 1/2 cup almond milk
• 1 tablespoon maple syrup
• 1/4 cup fresh berries
• 1 tablespoon chopped nuts

Instructions:

1. Warm quinoa and almond milk in a saucepan over medium heat.
2. Stir in maple syrup and transfer to a bowl.
3. Top with berries and nuts before serving.

Lunch: Mediterranean Chickpea Salad

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red onion, diced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, tomatoes, cucumber, and red onion.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
3. Toss to combine and serve chilled.

Dinner: Spaghetti Squash with Tomato Sauce

Ingredients:

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut squash in half, remove seeds, and bake cut-side down for 30-40 minutes.
2. Heat olive oil in a pan, add onion and garlic, sautéing until soft.
3. Add tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
4. Scrape squash with a fork to create strands and top with tomato sauce.

Snack: Bell Pepper Slices with Hummus

Ingredients:

• 1 bell pepper, sliced
• 1/2 cup hummus

Instructions:

1. Serve bell pepper slices with hummus for dipping.