Traditional recipes

Breakfast with eggs on a vegetable bed (first part)

Breakfast with eggs on a vegetable bed (first part)


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Wash green onions, cut into slices and cook in a little olive oil. Add the julienned bell pepper (if you are fresh use it, I had from the autumn supplies from the freezer), diced tomatoes, put a lid on the pan and let it simmer for 3-4 minutes. Add salt and pepper to taste, finely chopped parsley, mix and remove the pan from the heat.

In a heat-resistant dish greased with a little olive oil, put the hardened vegetables, break the eggs and put them on top, and between them slices of bellows cheese cut into slices. Place the dish covered with a lid or aluminum foil in the oven heated to 180 degrees for 10-12 minutes, depending on how you want the eggs to be made. Serve immediately. Good appetite!!

1

if you use chicken eggs, reduce the cooking time to 7-8 minutes ... homemade eggs have a thicker and thicker yolk

2

ATTENTION to duck eggs ... they are consumed in small quantities and in no case daily ... they have a higher amount of cholesterol, but also a higher amount of minerals Selenium, Phosphorus and Iron, they contain more fatty acids and Omega-3 is an alkaline food, much needed by cancer patients ...


Ingredients Covered on crumbs

for basic soup:

  • 3 carrots
  • 1 string of parsnips
  • 1 strand of parsley
  • 2 medium-sized onions
  • 2 cloves of garlic
  • 1 piece of celery root about 1 large egg
  • 1 tablespoon oil
  • 1 bay leaf
  • a little salt
  • 2 liters of water

staple food

  • 12 potatoes (crumbs) of equal size, about 12 cm long and 6 cm thick (measure approximately in the longest and thickest part respectively)
  • 2 large onions
  • 2 tablespoons oil
  • 200 ml. tomato paste
  • 1 tablespoon good quality sweet paprika, made from 100% dehydrated kapia pepper pulp
  • salt and pepper
  • 150 grams of flour type 00 (650)
  • 90 ml. the water
  • 1/2 teaspoon grated salt
  • 1 teaspoon of vinegar
  • 1 bunch of finely chopped green parsley
  • about 60 ml. oil (for stretching)
  • a little flour for sprinkling
  • filling (optional): cheeses to taste, I used 140 grams of fresh mozzarella and 100 grams of ricotta, 1 sliced ​​green onion, salt and white pepper

Preparation Covered in crumbs

The 2 onions are cut into quarters, carrots, celery, parsnips and parsley are cut into strips, lengthwise, the garlic is cleaned and left whole. Put the vegetables in a pan, sprinkle with 1 tablespoon of oil, sprinkle with 1 pinch of salt and mix well.

Place the vegetables in the preheated oven at 190 ° C until golden brown in some places, ie until they look like in the picture below, which can take 45 minutes & # 8211 1 hour.

Meanwhile, knead a hard flour dough, the 90 ml. of water, 1/2 teaspoon grated fine salt and 1 teaspoon of vinegar. Knead with courage and stubbornness, for about 15 minutes, until the dough is very smooth and completely non-sticky.

Grease a plate with a little oil, place the slightly flattened dough on it and sprinkle with oil on top. Wrap and leave to rest for at least half an hour.

Meanwhile, the vegetables are browned, so remove the tray from the oven, cover the vegetables with 2 liters of water, add a bay leaf and place the tray on the stove over low heat. Let it boil with barely noticeable boils until the vegetables soften well, then strain the liquid and keep it. The vegetables did their job, giving this soup a taste. Obviously, instead of concentrated vegetable soup you can use a meat soup, which will give a completely different texture to the dish, it's the choice of the one who prepares the food, just do not put clear water, in recent years I have an opinion clear about cooking with clear water and not a favorable one.

Meanwhile, peel the potatoes and wash them well. To turn the mundane potato paprika & # 8211, which is actually the base of the crumpy blanket & # 8211, into a tasty dish, my idea was to cut the potatoes into a classic shape, pomme de terre chateau. For this, we choose potatoes as even as possible. After cleaning, cut the bulging faces of the potato with a sharp knife, in order to obtain a parallelepiped.

Once we have obtained those parallelepipeds from the potatoes, we start to cut with a knife, “sculpting” each potato, until we obtain an ovoid shape with soft edges, as little as possible visible. To do this, we will first act on the 4 longer edges of the initial parallelepiped and continue around. Everything that falls from the potatoes after this operation is collected in a pan with cold water.

As we finish with the potatoes, we put them in a bowl with cold water, so that they stay covered, protected from oxidation. Finally, we should get 12 regular-shaped potatoes, as similar as possible.

The bad news is that we will have quite big losses, the good news is that the losses are not lost, because we can use them for a mashed potato or for so many other dishes that do not necessarily require beautiful potatoes.

Next, finely chop the two remaining onions and put them to harden in a 3-liter pot, in 2 tablespoons of oil, adding 1 pinch of salt from the beginning, so that the onion removes the water it contains. Saute the onion patiently, over very low heat, until it softens well, then add a tablespoon of sweet paprika.

Quickly mix the paprika in the seasoned onion and immediately add the concentrated vegetable soup, not allowing the paprika to caramelize. After adding the soup, bring the mixture to a boil and add the tomato broth. Cover the pot with the lid and simmer for half an hour.

In the meantime, we return to the kneaded dough, which has had plenty of time to rest. First, we spread it, pressing it with the palms, on the work surface dripped with a few drops of oil, in a circle with a maximum thickness of ½ cm.


Then sprinkle a clean kitchen towel with flour, place the dough on it, sprinkle it with oil on the entire surface and start to spread it from the middle to the outside, until it thins well.

After the middle is well stretched, place the dough on the napkin sprinkled with flour and pull the edges around, until the dough becomes effectively transparent. You will find the process of spreading this type of dough described in more detail at strudel recipe.

The edges can be cut or not, because this blanket, cooking in the pot and in the steam that the food will release during cooking, will penetrate anyway. Rather from the habit acquired after so many and so many stretched pies, I cut the edges, sprinkled the blanket with 2 tablespoons of oil on the entire surface and then sprinkled it with chopped parsley.

The cheese filling is optional, you can roll the blanket sprinkled with parsley and sprinkled with oil and that's all, in fact, a blanket recipe from the Buziaș area, that's right, a 100% vegan dish, without meat and without any animal protein . I didn't put meat either, but I made a concession to the cheeses, so I mixed the ones listed in the ingredients & # 8211 the two types of cheese and chopped green onions, seasoned with salt and white pepper & # 8211 and I nicely lined up at one end of the thin sheet.

Lifting the edge of the kitchen towel from the side with the filling (if any) roll the blanket with the cheese inside. It is twisted into a snail shape and covered with double-layer kitchen towels so that it does not dry out before being added to food.

We now return to the pot in which a reddish and tasty liquid boils. Turn off the heat and transfer everything to the blender. Blend the liquid until all the onions become very fine. As you can see, we still have 1.5 liters of liquid, more than enough to complete the meal.

We pass the liquid through a sieve, collecting it in a clean pan. Season with courage with salt and pepper, taking into account that this liquid will have to taste the potatoes that will be cooked in it and they have the quality of absorbing the taste of food. Bring the liquid to a boil then add the well drained potatoes and reduce the heat to low. We place the layered potato on top of the potatoes, which we take care to shake well from the flour before putting it in the pan, on top of the potatoes, which will support it as a support, not allowing it to sink.

We put the lid on and, over a moderate to low heat, so that both the potatoes and the blanket are cooked gently, without porridge, we cook the food for 30 minutes. I confess, during this time I lifted the lid once, glancing at the blanket that was just beginning to swell.

Absolutely optional, after 30 minutes of cooking, you can transfer the pot with the blanket, obviously without a lid, to the preheated oven at 230 ° C, on the grill function, for a quick browning. I did that too, wanting more texture. The specificity of this layered crumple, however, is boiled food, it is not clear whether it is better to eat with a spoon or fork.

I served the blanket on hot crumbs, arranging in each portion 3 fragile potatoes, surrounded by sauce and a piece of blanket, which had a special texture, being tender and infused with sauce at the base, full of cheese and red and crispy in the top. The decoration of the plate is very simple, meant to suggest the essence of this type of peasant food, that of paprika: a few fine chips of dried kapia peppers, rehydrated in cold water for a few minutes, and very thinly chopped green onion tails, kept in ice water to bend.

This was the story of today, of an old recipe from the area where they come from, unjustly, I think, almost forgotten. My attempt to "reinterpret" brings in the traditional recipe only a little more care than the preparation: a concentrated soup of cooked vegetables, because the Maillard reaction works wonders for taste, along with a presentation only slightly more elaborate and improved texture. Otherwise, the taste is the same as that of the grandparents' cakes in the Banat desert.

The crumple on today's crumbs gives those interested an idea of ​​how the old peasant dishes could reach the gourmets' tables again, with a new face and a new life. Likewise, my blog, which contains only recipes from my daughter's mother, tries to offer many of the recipes it offers you a fresh and unique approach. It's my way of offering "original recipes", I don't know how I could do it other than putting a drop of my own originality in them. May it be useful to you!


Daily menu plan - first phase

Dinner
Grilled salmon with rosemary (see recipe)
Steamed asparagus
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
Vanilla urda cream (see recipe)

Breakfast
250 ml tomato juice
1 or boiled
2 slices of ribs
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1-2 turkey rolls
2 tablespoons mayonnaise with greens (see recipe)

Lunch
South Beach salad with tuna (see recipe)
Flavored dessert based on gelatin, without sugar

Afternoon snack
Celery stuffed with 1 triangle of melted cheese, low in fat

Dinner
Baked chicken breast
Eggplant and peppers in the oven
Mixed salad (various greens, cucumbers, peppers, tomatoes)
2 tablespoons vinaigrette sauce with balsamic vinegar (aromatic vinegar from Italy is also commercially available in Romania) or another salad dressing without sugar

Desert
Urda cream with chocolate (see recipe)

Breakfast
250 ml vegetable juice
Simple omelet with asparagus and mushrooms
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1 slice of low telemea cheese or mozzarella

Lunch
Shrimp salad with dill sauce (see recipe)
Flavored dessert based on gelatin, without sugar

Afternoon snack
1-2 rolls with ham
2 tablespoons mayonnaise with greens (see recipe)

Dinner
Beef steak
Steamed broccoli
Grilled tomatoes (see recipe)
& quotPure-surprise & quot South Beach (see recipe)

Desert
Urda cream with almonds (see recipe)

Breakfast
250 ml tomato juice
Florentine eggs (1 egg-boiled in water, served with & frac12 cup of spinach hardened in olive oil)
2 slices of ribs
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
Celery stuffed with 1 triangle of melted cheese, low in fat

Lunch
Mixed salad (ham, turkey, and skim cheese - at least 30 g each - mixed with various greens)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Afternoon snack
1-2 tomatoes stuffed with & frac12 cup dietary cottage cheese

Dinner
Ocean fish with hasme sauce (a kind of onion with a small bulb, less hot) and ginger
Steamed peas
Cabbage seasoned in olive oil

Desert
Urda cream with chocolate (see recipe)

Breakfast
250 ml vegetable juice
Western egg white omelette (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1-2 turkey rolls
2 tablespoons mayonnaise with greens (see recipe)

Lunch
Gazpacho (see recipe)
Grilled beef burger (without bun)
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Afternoon snack
Cucumber rounds with salmon paste

Dinner
Chicken with balsamic vinegar (aromatic vinegar from Italy is also commercially available in Romania) (see recipe)
Saute tomatoes with onions
Steamed spinach
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
Urda cream with almonds (see recipe)

Breakfast
250 ml tomato juice
Eggs-halves with greens and mushrooms
2 slices of ribs
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1 slice of low-fat mozzarella cheese

Lunch
Caesar chicken salad (no croutons)
2 tablespoons Caesar sauce

Afternoon snack
& frac12 cup of lean cow cheese with & frac12 cup of finely chopped tomatoes and cucumbers

Dinner
Grilled fish
Baked vegetables
Green salad
2 tablespoons vinaigrette sauce with balsamic vinegar (aromatic vinegar from Italy is also commercially available in Romania) or another salad dressing without sugar

Desert
Urda cream with lemon peel (see recipe)

Breakfast
250 ml vegetable juice
Smoked salmon omelette (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
Celery stuffed with 1 triangle of melted cheese, low in fat

Lunch
Crab salad (see recipe)
Flavored dessert based on gelatin, without sugar

Afternoon snack
2 slices of skimmed mozzarella cheese with 2 slices of tomato sprinkled with vinegar, olive oil and freshly ground black pepper

Dinner
Marinated London barbecue (see recipe)
Mushrooms stuffed with spinach (see recipe)
& quotPure-surprise & quot South Beach (see recipe)
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
Urda cream with lemon peel (see recipe)

Breakfast
Dietary omelette with spinach and tomato sauce (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1 slice of low-fat mozzarella cheese

Lunch
Steak slices (leftovers from the London grill) with various greens
2 tablespoons vinaigrette sauce with balsamic vinegar (aromatic vinegar from Italy is also commercially available in Romania) or another salad dressing without sugar
Aromatic dessert based on gelatin, without sugar

Afternoon snack
Humus (see recipe) with raw vegetables - commercial humus can be used

Dinner
Sauteed chicken sauces (see recipe)
& quotPure-surprise & quot South Beach (see recipe)
Steamed green beans
Lettuce salad with peanuts
Olive oil and vinegar to taste

Desert
Vanilla urda cream (see recipe)

Breakfast
250 ml vegetable juice
2 bushels with vegetables (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1-2 turkey rolls
2 tablespoons mayonnaise with greens (see recipe)

Lunch
Greek salad (see recipe)
Flavored dessert based on gelatin, without sugar

Afternoon snack
Celery stuffed with 1 triangle of melted cheese, low in fat

Dinner
Fish skewers
Baked vegetables
Cucumber rounds with olive oil

Desert
Urda cream with lemon peel (see recipe)

Breakfast
250 ml tomato juice
Egg white omelette with ribs and mushrooms
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1 triangle of melted cheese, with low fat content

Lunch
Nicoise salad (see recipe)

Afternoon snack
& frac12 cup of dietary cow's cheese

Dinner
Steak with crushed pepper (see recipe)
Grilled tomatoes with pesto sauce (see recipe)
Steamed broccoli
Fresh greens
2 tablespoons vinaigrette sauce with balsamic vinegar (aromatic vinegar from Italy is also commercially available in Romania) or another salad dressing without sugar

Desert
Urda cream with almonds (see recipe)


Day 11

Breakfast
250 ml tomato juice
Omelette with cheese (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1-2 turkey rolls
2 tablespoons mayonnaise with greens (see recipe)

Lunch
Gazpacho (see recipe)
Grilled beef burger (without bun)
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Afternoon snack
Fresh mozzarella cheese in the form of bulgari

Dinner
Chicken breast with ginger (see recipe)
Boiled peas
Oriental cabbage salad (see recipe)

Desert
Urda cream with almonds (see recipe)

Breakfast
250 ml vegetable juice
Omelette with broccoli and ham
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1 triangle of melted cheese, with low fat content

Lunch
Chicken salad with pistachios (see recipe)

Afternoon snack
Fresh mozzarella cheese in the form of bulgari

Dinner
Smoked salmon with cucumber and dill sauce (see recipe)
Soy salad (see recipe)
Grilled tomatoes (see recipe)
Steamed asparagus

Desert
Urda cream with lemon peel (see recipe)

Breakfast
Eggs-eggs with ribs
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
Celery stuffed with 1 triangle of melted cheese, low in fat

Lunch
Spinach salad with stewed salmon (see recipe)
Olive oil and vinegar to taste or 2 tablespoons of sugar-free salad dressing

Afternoon snack
Humus (see recipe) with raw vegetables - commercial humus can be used

Dinner
Grilled steak with fragrant tomatoes

Desert
Urda cream with chocolate (see recipe)

Breakfast
Artichoke Benedict (see recipe)
Dutch sauce (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar sweetener

Morning snack
1-2 turkey rolls
2 tablespoons mayonnaise with greens (see recipe)

Lunch
Peppers stuffed with cottage cheese and chopped vegetables

Afternoon snack
Humus (see recipe) with raw vegetables - commercial humus can be used

Dinner
Chicken breast and grilled vegetables with endive

Desert
Flavored dessert based on gelatin, without sugar, with a spoonful of skimmed ice cream or whipped cream with sugar substitute (according to taste).


The information was taken from the book "Lose weight healthy with the South Beach diet" by Dr.


Friganele is an institution. Everyone knows them in so many ways that you could fill a small encyclopedia on their own. If the French assume their paternity, the other peoples assume the adoption, modification, permutation and transfiguration of friganele in a thousand and one hundred ways, or maybe even more. My mother did them in one way, my grandmother in another, Marius' mother, my 4th grade classmate did them differently, Pierre, Pietro's or Pedro's mothers do them of course differently than our mothers do or did . The nice part when it comes to skewers is that you can change them with a single feather feature was to say, but we all know that in the kitchen we do not work with feathers.

Finally, the ones I show you now are easy to make, as healthy as possible, tasty, full of energy and quite Canadian, judging by the maple syrup in which it is bathed after all. You need for a serving of two slices of HapiHap bread (sure, four is better than two, but who am I to give you directions?), An egg, two tablespoons of milk, a pinch of saffron it is expensive and strong, a little enough) a little salt and a little pepper. And two tablespoons of maple syrup. First beat the eggs with the milk and spices, then roll the HapiHap bread through them and place it on a baking sheet in a tray. You need a well-heated oven (200 degrees Celsius or a little more, it wouldn't be bad) in which to put the tray with the slices soaked in egg. Leave the tray in the oven for about 3 minutes, then turn the slices on the other side and leave them in the oven for another three minutes.

After removing them, pour the maple syrup over the skewers and eat them with a glass of milk.


Post menu & # 8211 Part one & # 8211 Basic dishes

For many of us, Christmas fasting is closely related to spirituality and faith.
For some, this is a vegetarian, healthy and balanced lifestyle. There is also a third category: those who use fasting for a short period of detoxification of the body and its preparation for the approaching feast on the occasion of winter holidays (Christmas, New Year, holidays)
If you want details and the religious meanings of the Lord's birth fast, you can read all the details on the CREDO website

Starting with November 15 and until December 24, I entered the Lent of the Holy Holidays. In the
waiting for some Christmas wonders, we welcome you with a proposal
more earthy. A fasting menu, which helps and inspires you with some vegetarian recipes, like
an alternative to the classic olives, beaten beans or sarmale with rice.

For breakfast, in addition to classic tea and toast, you can try one of the recipes for

below, full of color, flavors and vitamins.

2. Oat flakes and tropical fruits

4. Oatmeal cookies with chocolate

5. Pudding with Ghia seeds

Because lunch seems so far away, and the temptations in store windows are growing

great, we propose a consistent snack to protect you from evil spirits, which urges you

to taste the forbidden fruit during this period.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

Avocado Hummus is a perfect combination of creamy avocado fruit (also called butter

chickpeas, chickpeas (can successfully replace beans), fresh parsley and olive oil.


Now that the clock has struck noon, we will continue our culinary foray with

some suggestions for lunch, including for the days when there is a release of fish,

oil and wine (very well marked in our calendar).

We will start with our recommendation for the first course, cream and sweet potato soup

carrots, very nutritious and concentrated.


In the main course you can opt for one of the two recipes that we present below:

1. Vegetarian Paella & # 8211 Main Ingredient: Mushrooms, Green Pots, Beans, Cauliflower,

bell peppers, rice, onions and green parsley, tomato paste.


2.Caribbean grilled kebab (vegetarian) - main ingredients: red onions, mushrooms, peppers

hot, garlic, raw corn, olive oil, lemon.


On days when there is a release of fish, we propose a recipe rich in flavors, which we hope

to prepare and enjoy it. For fish, I recommend Dorada, with a white flesh, few bones

and easier to find in stores.

Main ingredients: Dorada fish or red Snapper, butter or olive oil, fresh tomatoes,

red and green bell peppers, white onions.

We are waiting for your suggestions and ideas on how to make the menus presented better and

tastier. What is your favorite food during fasting periods? But your food


Daily menu plan - second phase

Breakfast
1 cup fresh strawberries
Oatmeal (& frac12 cup classic oatmeal mixed with 1 cup skim milk, simmered, sprinkled with cinnamon and a teaspoon chopped walnuts)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 or hard boiled

Lunch
Mediterranean chicken salad (see recipe)

Afternoon snack
1 fresh pear and a triangle of melted cheese with low fat content

Dinner
Salmon fillets stuffed with spinach (see recipe)
Vegetable Pots
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
Chocolate strawberries (see recipe)

Breakfast
Fruit cream (250 g fruit-flavored yogurt, skimmed and sugar-free, with & frac12 cup of fruit like strawberries, raspberries, blackberries and & frac12 cup of crushed ice mix until smooth)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 or hard boiled

Lunch
Chicken with couscous and lemon
Sliced ​​tomatoes and cucumbers

Afternoon snack
250 g low-fat yogurt without sugar

Dinner
Meat pudding (see recipe)
Steamed asparagus
Mushrooms hardened in olive oil
Onions and sliced ​​tomatoes, sprinkled with olive oil

Desert
Melon sliced ​​with 2 tablespoons of urda

Breakfast
1 cup cereal with high fiber content, along with & frac34 cup skim milk
1 cup fresh strawberries
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 small apple and a tablespoon of peanut butter

Afternoon snack
125 g low-fat yogurt without sugar

Dinner
Chicken marinated with aromatic herbs (see recipe)
& Quotperfecta & quot (see recipe)
Pumpkin and pumpkin sliced ​​and steamed

Desert
1 fresh pear with urda and nuts

Breakfast
& frac12 fresh grapefruit
Spread from a slice of toasted wholemeal bread, with 30 g of diet cheese, heated until the cheese melts
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
125 g low-fat yogurt without sugar

Lunch
"Chef's salad" (turkey, beef steak and low-fat beef and cheese, 30 g each, mixed with various greens)
2 tablespoons vinaigrette with balsamic vinegar

Afternoon snack
1 small apple and 1 triangle of melted cheese with low fat content

Dinner
Asian-style chicken packages with vegetables (see recipe)
Oriental cabbage salad (see recipe)

Desert
Urda cream with almonds (see recipe)

Breakfast
Fruit cream (250 g fruit-flavored yogurt, skimmed and sugar-free, with & frac12 cup of fruit like strawberries, raspberries, blackberries and & frac12 cup of crushed ice mix until smooth)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 or hard boiled

Lunch
Beef steak sandwich

Afternoon snack
125 g low-fat yogurt without sugar

Dinner
Fried chicken with vegetables
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
& frac12 cup vanilla pudding without fat and without sugar, with 3-4 sliced ​​strawberries

Breakfast
250 ml vegetable juice
1 egg boiled in water
1 bun of wholemeal flour
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 small apple and a tablespoon of peanut butter

Lunch
& frac12 cup cow cheese with & frac14 melon sliced
4 wholemeal biscuits
Flavored dessert based on gelatin, without sugar

Afternoon snack
Humus (see recipe) with raw vegetables (commercial humus can be used)

Dinner
Chicken with wine sauce (see recipe)
Italian style pumpkin (see recipe)
Lettuce, spinach and walnut salad
Olive oil and balsamic vinegar to taste or 2 tablespoons sugar-free salad dressing

Breakfast
& frac14 melon
Spread from a slice of toasted wholemeal bread, with 30 g of diet cheese, heated until the cheese melts
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
125 g low-fat yogurt without sugar

Lunch
Tomato stuffed with tuna salad (100 g tuna in its own juice, 1 tablespoon grated celery, 1 tablespoon mayonnaise), served water lettuce leaves

Afternoon snack
Oriental eggplant salad with raw vegetables or wrapped in a lettuce leaf

Dinner
Marinated antricot steak (see recipe)
Green and yellow beans with red peppers, hardened in olive oil
& quotPure-surprise & quot South Beach (see recipe)
Mixed salad (various greens, cucumbers, peppers, tomatoes)
Olive oil and vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
Watermelon with a slice of lemon

Breakfast
Perfect & quotSunrise (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 or hard boiled

Lunch
Chicken salad with apples and nuts (link)

Afternoon snack
125 g low-fat yogurt without sugar

Dinner
Ocean fish in diet cream sauce (see recipe)
Grilled tomatoes (see recipe)
Lettuce
Olive oil and balsamic vinegar to taste or 2 tablespoons sugar-free salad dressing

Desert
Urda cream with lemon peel (see recipe)

Breakfast
Florentine eggs (1 egg-boiled egg in water, served with & frac12 cup spinach hardened in olive oil)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 small apple and a tablespoon of peanut butter

Lunch
Couscous salad with tomatoes and basil (see recipe)

Afternoon snack
125 g low-fat yogurt without sugar

Dinner
Chicken with spicy tomato sauce
Mixed salad (various greens, cucumbers, peppers, tomatoes)
2 tablespoons vinaigrette with balsamic vinegar or 2 tablespoons salad dressing without sugar

Desert
Pudding garnished with whipped cream and chocolate (see recipe)

Breakfast
Oatmeal pancake (see recipe)
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 small apple and a tablespoon of peanut butter

Lunch
Spinach salad with chicken and raspberries (see recipe)

Afternoon snack
125 g low-fat yogurt without sugar

Dinner
Meat pudding (see recipe)
Italian style pumpkin (see recipe)

Desert
Strawberries with sugar substitute or skim cream

Breakfast
1 cup fresh strawberries
1 cup cereal with high fiber content, along with & frac34 cup skim milk
Decaffeinated coffee or decaffeinated tea with skim milk and sugar substitute

Morning snack
1 or hard boiled

Lunch
Stick with turkey and tomato (a stick of wholemeal flour filled with 100 g sliced ​​turkey breast, 3 slices of tomato, & frac12 cup chopped lettuce, 1 teaspoon Dijon mustard)

Afternoon snack
125 g iaurt degresat, fara zahar

Cina
"Fundite" de cod (vezi reteta)
Lettuce
Ulei de masline si otet balsamic dupa gust sau 2 linguri sos de salata fara zahar

Breakfast
½ grapefruit
1 ou, preparat dupa dorinta
1 felie paine multicereale
Gem cu continut redus de zahar
Cafea decofeinizata sau ceai decofeinizat cu lapte degresat si inlocuitor de zahar

Gustare de dimineata
1 felie de branza mozzarella cu continut redus de grasime

Pranz
Supa de rosii
Pateu de vita cu 1 felie de rosie si o felie de ceapa servite impreuna cu ½ lipie din faina integrala

Gustare de dupa-amiaza
Salata orientala de vinete cu legume crude sau impachetata intr-o frunza de salata verde

Cina
Salata de pui la gratar cu sos tzatziki (vezi reteta)
Sparanghel la gratar stropit cu ulei de masline
Salata mixta (verdeturi diverse, castraveti, ardei, rosii)
2 linguri vinegreta cu otet balsamic sau 2 linguri sos de salata fara zahar

Desert
1 para proaspata cu urda si nuci

Breakfast
1 can of blueberries
1 ou-jumari cu sos de rosii
Terci de ovaz (1/2 cana fulgi de ovaz clasici amestecati cu o cana lapte degresat, fierti la foc mic, presarati cu scortisoara si 1 lingura nuci macinate)
Cafea decofeinizata sau ceai decofeinizat cu lapte degresat si inlocuitor de zahar

Gustare de dimineata
125 g iaurt degresat, fara zahar

Pranz
Salata de ton (100 g ton in suc propriu, 1 lingura telina rasa, 1 lingura maioneza, 3 felii de rosii, 3 felii de ceapa) intr-o lipie din faina integrala

Gustare de dupa-amiaza
1 felie de branza mozzarella cu continut redus de grasime

Cina
Friptura cu ceapa la tigaie
Salata South Beach (vezi reteta)
Broccoli fiert la abur

Desert
Capsune in ciocolata (vezi reteta)

Breakfast
250 ml suc de legume
Oua si costita la cuptor
1 felie paine multicereale, prajita
Cafea decofeinizata sau ceai decofeinizat cu lapte degresat si inlocuitor de zahar

Gustare de dimineata
125 g iaurt degresat, fara zahar

Gustare de dupa-amiaza
1 mar mic si 1 triunghi de branza topita cu continut redus de grasime

Cina
Somon la gratar
kouskous
Salata de sparanghel alb (vezi reteta)

Desert
Capsune proaspete si crema de urda cu coaja de lamaie (vezi reteta)

Informatiile au fost preluate din cartea "Slabeste sanatos cu dieta South Beach", de dr.


Retete cu legume

Foloseste aceste retete cu legume si gateste sanatos pentru tine, familie si copii. Atunci cand ai nevoie de inspiratie culinara si vrei sa pregatesti mancaruri pline de vitamine, consulta retetele cu legume, care iti vor fi de ajutor!

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Method of preparation +

After season +

The main ingredient -

  • Meat (469)
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  • Legume (942)
    • Varza (29)
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    • Pastai (0)
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    • Morcovi (139)
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    • Ardei (100)
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    • Fenicul (5)

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    After the occasion +

    After meal time +

    Other features +

    Desi majoritatea mamicilor incearca mai intai cerealele sau orezul pentru primele mese solide ale bebelusului, noi va sfatuim sa ii acordati.

    Mini-briosele din dovlecel sunt o metoda colorata, gustoasa si inteligenta de a aduce pe masa si alte legume. Dovlecelul este foarte dulce.

    Tomatoes stuffed with couscous make a tasty appetizer, simple and easy to prepare, especially when you are full of ideas, and guests will.

    Fasolea verde este o leguma care poate fi introdusa in alimentatia bebeluslui inca de la 6 luni, neprezentand riscuri alergenice. Este.

    Fennel salad with apple and pomegranate is a cocktail of health and taste, being a salad very easy to prepare, which combines sweet taste.

    Supa de pui cu porumb este foarte usor de pregatit, este delicioasa, si este potrivita atat unui bebelus de peste 10 luni cat si pentru un.

    Acest aperitiv de Paste pentru copii este foarte usor de realizat si va fi foarte amuzant pentru ei deoarece le ofera posibilitatea sa se.

    Terina din clatite cu cascaval si sunca este usor de preparat, insa dovedeste multa originalitate si culoare. Asa ca va fi un aperitiv care.

    Aperitivul cu crema de branza si sunca de curcan este foarte usor de preparat, partea de montare necesitand numai 10 minute. In rest, il.

    Nu stii ce deserturi sa mai pui pe masa de Pasti? Pe noi ne-a cucerit prajitura cu morcovi, de origine saxona, un desert, pe cat de simplu.

    Salata de fenicul cu morcov este o salata de cruditati care ofera un aport nutritional sanatos, fiind plina de vitamine. Ea poate insoti o.


    Clătite cu șuncă și cașcaval

    Clătitele sunt un preparat extrem de versatil, pentru că pot fi savurate atât în varianta dulce, cât și în versiunea sărată, ca aperitiv. Dacă vreți să vă bucurați de un preparat 2 în 1 secretul este să nu puneți zahăr sau esență în compoziția pentru clătite. Faceți un aluat neutru, iar apoi le puteți umple cu orice vă place, după preferință.

    Astăzi vă propunem o rețetă simplă de clătite cu șuncă și cașcaval. Le puteți servi calde sau reci, gratinate la cuptor sau oricum vă place. În plus, dacă faceți mai multe clătite, puteți păstra câteva și pentru desert și să le umpleți cu cremă de ciocolată, miere sau dulceață.

    • 2 eggs
    • o cană lapte
    • o cană apă minerală
    • flour
    • a pinch of salt
    • oil
    • 8-10 felii de șuncă
    • 8-10 felii de cașcaval
    • parmezan (opțional)

    Mai întâi vom prepara clătitele. Puneți ouăle, laptele, apa minerală și un praf de sare într-un bol. Amestecați bine cu un tel, până când se omogenizează. Începeți să turnați făina în ploaie, amestecând și având grijă să nu se formeze cocoloașe.

    Pentru a coace clătitele, ungeți o tigaie cu puțin ulei. Puneți un polonic din compoziție și lăsați 2-3 minute, până când nu mai este lichid la suprafață, apoi puteți întoarce clătita pe partea cealaltă.

    Pentru a le asambla, puneți o felie de cașcaval și una de șuncă în mijlocul clătitei, împăturiți marginile și rulați. Mai departe puteți savura clătitele așa sau le puteți pune într-o tavă și presăra parmezan ras deasupra. Dați tava la cuptor pentru 10-15 minute. Clătitele se vor gratina frumos, iar cașcavalul din interior se va topi.

    You have to see it too.


    BENEFITS

    Toate alimentele verzi au un conținut scăzut de calorii, dar în același timp conțin multe vitamine și minerale. Organismul nostru necesită o purificare constantă de la toxine și toxine, eșecul în acest fapt duce la întreruperea proceselor metabolice, acumularea de deșeuri, dezvoltarea bolii, plinătatea.

    Multe dintre aceste funcții sunt asumate de organul nostru foarte important - ficatul. În fiecare zi de-a lungul vieții ei trebuie să facă față consecințelor pasiunilor noastre gastronomice - alimente grase, picante, dulci, sărate, alcool, cafea, medicamente.

    Beneficiile unei diete verzi sunt, în primul rând, curățarea ficatului, deoarece Aceste produse sunt bogate în fibre, care, o dată în tractul digestiv, acționează ca o perie, măturând tot ceea ce nu este necesar. Astfel, metabolismul este ajustat, există o saturație, foamea și nevoia de gustări nu sunt simțite, greutatea dispare.

    [12]


    Deși nu este un sandwich, acest pâine prăjită modernizată este la fel de satisfăcătoare. Aruncați o rucolă bogată în nutrienți în oțet balsamic și ulei de măsline (grăsimi sănătoase) și îngrămădiți-o pe o bucată consistentă de pâine integrală prăjită. Se prăjește sau se găsește un ou, se adaugă la pâine prăjită și se termină cu niște ridichi frumoase, conținând vitamine și minerale. Proteine, grăsimi, carbohidrați complecși și legume? Acesta este toastul viselor de sănătate.

    Obțineți rețeta de la Fit Foodie Finds.


    Video: Τρώμε Πρωινό Μαζί Στο Κρεβάτι (June 2022).


Comments:

  1. Gor

    This information is incorrect

  2. Galabar

    It was specially registered at a forum to tell to you thanks for the information, can, I too can help you something?

  3. Vora

    KLOVO)))))))

  4. Mamuro

    We picked up a lot, ATP.

  5. Vardon

    Okay, this brilliant idea has to be on purpose

  6. Mac A'bhaird

    How often does a person have to choose between a tit in his hands and a crane hovering over his head. But in reality, he chooses between fears. He is afraid to leave everything as it is, if it does not suit him. And he is afraid that he will not achieve what he hopes for, but will lose the tit.



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