2023 Author: Jessica James | [email protected]. Last modified: 2023-08-25 04:20
- If you have a long day, I recommend adding a sixth meal. In terms of composition, it can be like a snack - a great opportunity to eat an additional serving of vegetables recommended by WHO in the form of a salad. In I Don't Like Sweets, I provide enough options for an extra snack, such as cottage cheese with herbs or a cheese sandwich.
Buckwheat porridge with tomatoes, herbs and butter
Buckwheat - 40 g
Tomato - 1 pc
Butter - 50 g
Greens - bunch
Boil buckwheat. Chop the tomato and herbs. Put the butter on the buckwheat, adding the tomato and herbs.
Egg - 1 pc
Ricotta -20 g
Boil the egg. To cut in half. Place the ricotta on the egg, garnish with a sprig of greenery.
Ring with nuts
Oat flour - 150 g
Corn flour - 150 g (you can take buckwheat, amaranth, whole grain, make a mix)
Coconut oil / ghee - 100-150 g
Egg - 1 piece
Banana / grape sugar / agave / cane syrup - 3-4 tbsp. l.
Soda - ½ teaspoon
Salt - a pinch
Nuts - 100 g
Mix egg, liquid oil, sugar, salt. Add soda on top and extinguish with lemon juice, mix - it is more convenient in a dough mixer. Add flour last and knead the dough quickly until smooth. Put the dough in a bag and refrigerate for 20 minutes. Roll out the dough (thickness 5 mm0, cut out large rings, in the center there is a small hole (lid for a can and a lid for a bottle of water). Confectioners advise to put the rings in the freezer for 10-15 minutes to keep them better. You can grease with yolk on top, although with corn flour it turns out very beautiful. Sprinkle with chopped nuts. Bake at 180 degrees for 15 minutes on parchment or silicone. They are delicious and healthy! As a diet baking option, suitable for children from 1.5 years. A good option for patients with chronic diseases of the gastrointestinal tract without exacerbation, patients with diabetes mellitus, as well as people who are losing weight in the stage of food addiction control.
Pumpkin puree soup
Pumpkin - 150 g
Boil the pumpkin in a minimum amount of water with an onion (for taste) and purée with an immersion blender, after removing the onion. Sprinkle with a handful of pumpkin seeds on top.
Chicken and zucchini cutlets
Zucchini - 100 g
Minced chicken - 150 g
Garlic - 1 clove
Grate the zucchini on a fine grater and squeeze out excess liquid with your hands. Combine with minced chicken, add garlic, salt and pepper (all to taste). Shape the patties, sauté them on both sides, and then simmer under a lid over medium heat until tender.
Whole grain pasta
Whole grain pasta - 40 g dry
Fresh Cauliflower Salad
Cauliflower - 100 g
Cucumber - 1 piece
Tomato - 1 piece
Pine nuts - a handful of
Dill, fresh parsley Unrefined
vegetable oil to your taste
Finely chop the cauliflower into neat inflorescences. You don't need to cook cabbage. It can be eaten fresh and is crispy and firm. Frozen cabbage will not work, only fresh. Cut the cucumbers and tomatoes into small cubes. Finely chop the herbs, mix everything and pour over with oil, salt, sprinkle with nuts.
Salmon tartar with avocado salsa
Raw salmon fillet - 120 g
Spices - to taste
Lemon - half
Olive oil - 5 g
Avocado - 40 g
Tomato -50 g
Cut raw tuna or salmon fillets into small cubes. Season with salt and chili (to taste). Drizzle with lemon juice and add olive oil. Mix everything - and the tartar is ready. For salsa, finely chop the avocado and tomato, add salt, lemon juice (to taste) and stir. Place the salsa on top of the tartar.
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