Katya Pokrovskaya, the creator of the nutrition blog, shared her favorite recipes and a balanced menu for the day.
Breakfast
Strawberry tart
For the dough:
Flour - 130 gr
Powdered sugar - 40 gr
Butter - 60 gr
Egg - 1pc.
A pinch of salt For custard:
Milk - 200 ml
Vanilla
Yolk - 4 pcs.
Sugar - 40 g
Flour - 30 g
Butter 20 g
Strawberries - 400 g
Combine flour, powdered sugar and butter until crumbled. Add egg and salt, form a ball, wrap in plastic wrap and refrigerate for 15 minutes. For cream: mix vanilla with milk. Whisk the yolks with sugar. Add flour and gradually add milk. Cook the mass until thickened. Remove the dough from the refrigerator, distribute over the bottom of the mold. Bake under load in an oven preheated to 200 degrees for 20 minutes. Put the cream on the cooled crust, smooth, decorate with strawberries and mint.
Snack
PP Adjarian Khachapuri (2 pieces)
Cottage cheese - 120 g
Protein - 1 pc.
Whole grain flour - 5 tablespoons
Baking powder - 0.5 tsp
Salt, pepper to taste For the filling:
Cream cheese - 40 g
Natural yogurt - 2 tsp
Curd cheese - 2 tbsp
Egg - 1 pc.
Combine all ingredients for the dough. Form a boat, make a depression in the middle. Brush with yolk. Put in the oven for 20 minutes at a temperature of 180 C. Mix the grated cheese, cottage cheese, sour cream, put in a boat and break the egg. Place in the oven for another 15 minutes.
Dinner
Falafel
Chickpeas - 1 glass
Onion - 1 pc.
Garlic - 1-2 cloves
Zira - 1/2 tsp
Sesame seeds - 1 tablespoon
Lavash (pita) - 1pc.
Salt and spices to taste
Lemon juice - 1 tbsp.
Soak the chickpeas in water overnight. Boil until tender in the morning. Fry the sesame seeds and cumin, grind them, adding olive oil to a paste. Chop the herbs and garlic finely. Grind all ingredients in a blender. Add lemon juice and salt. Roll balls from the mass. Fry them on both sides in a preheated pan. Finished falafel can be placed in pita bread or pita bread.
Dinner
Chicken chakhokhbili
Chicken fillet - 400 gr
Sweet pepper - 1 pc.
Tomato - 2 pcs
Onion - 1 pc
Garlic - 2 cloves
Water - 120 ml
Hmeli-suneli - 1/4 tsp
Adjika - 1/4 tsp
Salt, pepper to taste
Cut the fillets, peppers and onions into half rings. Pour boiling water over the tomatoes, peel. Finely chop the garlic and herbs. Fry the chicken fillet without oil, add the onion and pepper. Pour in water and add tomatoes. Cook for a few minutes over high heat, reduce the gas and simmer, covered for 20 minutes. Add garlic, spices and herbs, stir and simmer for another 15 minutes over low heat, covered.
