FoodShot #42: Daybite’s protein pancakes Target: Fit Preparation time: 30 minutes Serving: 250 g Calories: 343  Protein: 40 g Fat: 7 g Carbohydrates: 20 g Get The Recipe
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FoodShot #42: Daybite’s protein pancakes

Target: Fit

Preparation time: 30 minutes

Serving: 250 g

Calories: 343 

Protein: 40 g

Fat: 7 g

Carbohydrates: 20 g

Get The Recipe

FoodShot #39: Pasta with zucchini and cottage cheese Target: Fit Preparation time: 30 minutes Serving: 340 g Calories: 642,2  Protein: 33,4 g Fat: 19,8 g Carbohydrates: 93,8 g Get The Recipe Visit Daybite.com to get the right portion size suitable to your needs.
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FoodShot #39: Pasta with zucchini and cottage cheese

Target: Fit

Preparation time: 30 minutes

Serving: 340 g

Calories: 642,2 

Protein: 33,4 g

Fat: 19,8 g

Carbohydrates: 93,8 g

Get The Recipe

Visit Daybite.com to get the right portion size suitable to your needs.

Source: daybite.com

Guys from Daybite are preparing something for you. They worked on this three months! You will see this tomorrow at www.daybite.com But for now, it’s TOP SECRET… but I can’t keep a secret for longer that 30 minutes :) So, I tell you everything… If they only knew that I want to tell you this… They probably will find me very fast and start banging my head on the keyboarlnwhxekubhcrm;,ls<fgbfnnfbjnckffhgnsdxbvnbvva3wt587u6hy
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Guys from Daybite are preparing something for you. They worked on this three months! You will see this tomorrow at www.daybite.com But for now, it’s TOP SECRET… but I can’t keep a secret for longer that 30 minutes :) So, I tell you everything… If they only knew that I want to tell you this… They probably will find me very fast and start banging my head on the keyboarlnwhxekubhcrm;,ls<fgbfnnfbjnckffhgnsdxbvnbvva3wt587u6hy

FoodShot #27: Pasta with the spinach and the cottage cheese Preparation time: 30 minutes Serving: 250 g Calories: 454 Protein: 23,1 g Fat: 14,3 g Carbohydrates: 60,9 g Shopping list: 1 glass of penne pasta 3 tbsp of semi-skimmed cottage cheese 1 tbsp of olive 2 glass of fresh/ 2 cube of frozen spinach (100&#160;g) 1 clove of garlic pepper, salt, dried tomatoes Description: Boil the pasta according to the instructions on the package. Rinse and cramble the spinach, add juiced garlic. Then fry it slightly in a pan with oil. Flavour to taste. Add dried tomatoes. Mix the pasta with the spinach and created sauce, add the cottage cheese. Serve warm.
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FoodShot #27: Pasta with the spinach and the cottage cheese

Preparation time: 30 minutes

Serving: 250 g

Calories: 454

Protein: 23,1 g

Fat: 14,3 g

Carbohydrates: 60,9 g

Shopping list:

  • 1 glass of penne pasta
  • 3 tbsp of semi-skimmed cottage cheese
  • 1 tbsp of olive
  • 2 glass of fresh/ 2 cube of frozen spinach (100 g)
  • 1 clove of garlic
  • pepper, salt, dried tomatoes

Description:

Boil the pasta according to the instructions on the package. Rinse and cramble the spinach, add juiced garlic. Then fry it slightly in a pan with oil. Flavour to taste. Add dried tomatoes. Mix the pasta with the spinach and created sauce, add the cottage cheese. Serve warm.

FoodShot #24: Beef casserole Preparation time: 60 minutes Serving: 490 g Calories: 662,3 Protein: 34,11 g Fat: 20,23 g Carbohydrates: 102,4 g Shopping list: beef, e.g. rib - a slice 1cm thick (80&#160;g) 1 small onion 1 glass of cutted soup-greens, possibly frozen 6 tbsp of canned tomatoes 1 tsp of oil 1,5 glass of rye pasta 1 tbsp of natural yoghurt 1 tbsp of shredded cheese 1 tbsp of parsley cayenne pepper, fresh grounded pepper, salt Description: Boil the pasta according to the directions. Rinse the meat, cut out fat. Slice it. Peel and chop the onion. Heat up the oil in the pan and fry slightly the onion and the meat. Season with salt, cayenne pepper and fresh grounded pepper. Strain and slice tomatoes. Leave the sauce from tin. Add soup-greens and tomatoes to meat and onion. Simmer about 15 minutes, add a small amount of water possibly. Place meat, vegetables and boiled pasta in the heat-proof dish. Pour the sauce mixed with the natural yoghurt. Spread shredded cheese on the top. Roast about 30 minutes in the oven in 200C/392F. Sprinkle the casserole with parsley.
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FoodShot #24: Beef casserole

Preparation time: 60 minutes

Serving: 490 g

Calories: 662,3

Protein: 34,11 g

Fat: 20,23 g

Carbohydrates: 102,4 g

Shopping list:

  • beef, e.g. rib - a slice 1cm thick (80 g)
  • 1 small onion
  • 1 glass of cutted soup-greens, possibly frozen
  • 6 tbsp of canned tomatoes
  • 1 tsp of oil
  • 1,5 glass of rye pasta
  • 1 tbsp of natural yoghurt
  • 1 tbsp of shredded cheese
  • 1 tbsp of parsley
  • cayenne pepper, fresh grounded pepper, salt

Description:

Boil the pasta according to the directions. Rinse the meat, cut out fat. Slice it. Peel and chop the onion. Heat up the oil in the pan and fry slightly the onion and the meat. Season with salt, cayenne pepper and fresh grounded pepper. Strain and slice tomatoes. Leave the sauce from tin. Add soup-greens and tomatoes to meat and onion. Simmer about 15 minutes, add a small amount of water possibly. Place meat, vegetables and boiled pasta in the heat-proof dish. Pour the sauce mixed with the natural yoghurt. Spread shredded cheese on the top. Roast about 30 minutes in the oven in 200C/392F. Sprinkle the casserole with parsley.

FoodShot #20: Paprika with mushroom and pasta stuffing Preparation time: 60 minutes Serving: 665 g Calories: 595 Protein: 20 g Fat: 22 g Carbohydrates: 85 g Shopping list: 1 large paprika (250g) 2 large mushrooms, chopped 4 tbsp fine pasta 1/2 medium onion, chopped 1 slice cheese, finely chopped 1 slice ham, chopped 1 tbsp grape seed oil 1 pinch of salt, pepper, favorite herbs 1 glass apple juice Description: Cook the pasta (about 8 minutes) in salty water. Warm one teaspoon of the oil on a small pan, add the mushrooms and onion. Fry for about 5-7 minutes, stirring from time to time. Wash the paprika. Cut off the top and hollow it out. Combine the contents of the pan with pasta, cheese and ham. Season to taste. Fill the paprika with the stuffing and cover it with the cut top. Lay it on an oily ovenproof dish. Bake for 35 minutes at 180C/356F. Serve the dish with apple juice.
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FoodShot #20: Paprika with mushroom and pasta stuffing

Preparation time: 60 minutes

Serving: 665 g

Calories: 595

Protein: 20 g

Fat: 22 g

Carbohydrates: 85 g

Shopping list:

  • 1 large paprika (250g)
  • 2 large mushrooms, chopped
  • 4 tbsp fine pasta
  • 1/2 medium onion, chopped
  • 1 slice cheese, finely chopped
  • 1 slice ham, chopped
  • 1 tbsp grape seed oil
  • 1 pinch of salt, pepper, favorite herbs
  • 1 glass apple juice

Description:

Cook the pasta (about 8 minutes) in salty water. Warm one teaspoon of the oil on a small pan, add the mushrooms and onion. Fry for about 5-7 minutes, stirring from time to time. Wash the paprika. Cut off the top and hollow it out. Combine the contents of the pan with pasta, cheese and ham. Season to taste. Fill the paprika with the stuffing and cover it with the cut top. Lay it on an oily ovenproof dish. Bake for 35 minutes at 180C/356F. Serve the dish with apple juice.

FoodShot #19: Asian shrimps Preparation time: 25 minutes Serving: 310 g Calories: 383,4 Protein: 18,53 g Fat: 11,08 g Carbohydrates: 59,09 g Shopping list: about 7 shrimps (85g without tails) rice pasta (45g) 1/4 papaya (120g before peeling) 1-2 shallots 1/2 lime 1 tsp of olive oil 1 tsp of sesame oil 1 tbsp of green peas 1 chilli pepper 1 clove of garlic ginger (10g) twig of coriander, 2 twigs of mint, salt, pepper Description: Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya&#8217;s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.
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FoodShot #19: Asian shrimps

Preparation time: 25 minutes

Serving: 310 g

Calories: 383,4

Protein: 18,53 g

Fat: 11,08 g

Carbohydrates: 59,09 g

Shopping list:

  • about 7 shrimps (85g without tails)
  • rice pasta (45g)
  • 1/4 papaya (120g before peeling)
  • 1-2 shallots
  • 1/2 lime
  • 1 tsp of olive oil
  • 1 tsp of sesame oil
  • 1 tbsp of green peas
  • 1 chilli pepper
  • 1 clove of garlic
  • ginger (10g)
  • twig of coriander, 2 twigs of mint, salt, pepper

Description:

Chili oil: Rinse and half the chili pepper, then core it and slice it. Rinse the lime, wipe the peel. Squeeze the juice. Mix the lime juice, the lime peel, the pepper, the sesame oil and part of the olive oil. Boil the pasta according to the instructions on the package. Peel and chop the ginger. Peel and cut shallots. Grind the garlic. Rinse, dry and chop the herbs. Rinse and peel the papaya, then remove the pips. Dice the papaya. Rinse shrimps and remove tails. Fry shrimps in the pan with a small amount of the olive oil for 2-3 min. Add shallots, the garlic, the peas and the papaya’s flesh. Fry everything for a while. Season with salt and pepper. Strain the pasta. Add the chili oil, the papaya and shrimps mix and herbs. Warm up everything.

FoodShot #16: Fruity Indian pork Preparation time: 30 minutes Serving: 430 g Calories: 616 Protein: 30,5 g Fat: 21 g Carbohydrates: 83,2 g Shopping list: 100&#160;g pork loin 1/3 glass of jasmine rice 5&#160;cm leek 1/2 small onion 1 small apple 2 apricots 1 tbsp raisins 1 tbsp sesame seeds 1 tsp butter 1 glass of stock/bullion curry, salt, pepper Description: Boil the rice according to the instructions on the package. Wash and clean the pork, cut out fat. Then dice it. Fry in a hot pan. Peel the onion, chop into small pieces, throw into a frying pan and glaze it. Add the cooked rice and curry, then simmer everything for a few minutes. Add the bullion and simmer for another 20 minutes. In the meantime add the butter. Cut the apricots into quarters, dice the apple, and slice the leek. Throw in with the raisins and sesame seeds 10 minutes before the end of cooking. Season with salt and pepper.
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FoodShot #16: Fruity Indian pork

Preparation time: 30 minutes

Serving: 430 g

Calories: 616

Protein: 30,5 g

Fat: 21 g

Carbohydrates: 83,2 g

Shopping list:

  • 100 g pork loin
  • 1/3 glass of jasmine rice
  • 5 cm leek
  • 1/2 small onion
  • 1 small apple
  • 2 apricots
  • 1 tbsp raisins
  • 1 tbsp sesame seeds
  • 1 tsp butter
  • 1 glass of stock/bullion
  • curry, salt, pepper

Description:

Boil the rice according to the instructions on the package. Wash and clean the pork, cut out fat. Then dice it. Fry in a hot pan. Peel the onion, chop into small pieces, throw into a frying pan and glaze it. Add the cooked rice and curry, then simmer everything for a few minutes. Add the bullion and simmer for another 20 minutes. In the meantime add the butter. Cut the apricots into quarters, dice the apple, and slice the leek. Throw in with the raisins and sesame seeds 10 minutes before the end of cooking. Season with salt and pepper.

FoodShot #13: Salmon with arugula in lemon juice and baked apple Preparation time: 30 minutes Serving: 467 g Calories: 736,8 Protein: 37,5 g Fat: 22,88 g Carbohydrates: 109,55 g Shopping list: 1 fresh/frozen slice of salmon 1,5 glasses of rye pasta handful of arugula 2 tbsp of fresh/frozen green peas 2 tbsp of natural yoghurt 1 tsp of olive oil 1 tbsp of lemon juice salt, pepper Dessert: 1 small apple 1/2 tsp of honey cinnamon Description: Rinse and clean the salmon, then dice. Rinse, then dry the arugula.oil the pasta according to the instructions on the packet. Drain 1/2 glass of water off about 4 min before the end of cooking. Add frozen peas. Boil everything, then strain the pasta and the peas. Pour the drained water into the pot and boil one more time.Mix the yoghurt with the lemon juice. Add this to the water. Season with pepper and salt. Add the salmon and boil at a slow pace about 2-3 min.Add the pasta and the peas. Heat everything up a while. Mix and season to taste. Dessert: Baked Apple Rinse the apple, cut out tip. Core with teaspoon, add the honey, sprinkle the cinnamon. Prick with fork the peel. Put the apple in the hot oven and wait until the peel has browned (about 15 min.)
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FoodShot #13: Salmon with arugula in lemon juice and baked apple

Preparation time: 30 minutes

Serving: 467 g

Calories: 736,8

Protein: 37,5 g

Fat: 22,88 g

Carbohydrates: 109,55 g

Shopping list:

  • 1 fresh/frozen slice of salmon
  • 1,5 glasses of rye pasta
  • handful of arugula
  • 2 tbsp of fresh/frozen green peas
  • 2 tbsp of natural yoghurt
  • 1 tsp of olive oil
  • 1 tbsp of lemon juice
  • salt, pepper

Dessert:

  • 1 small apple
  • 1/2 tsp of honey
  • cinnamon

Description:

Rinse and clean the salmon, then dice. Rinse, then dry the arugula.oil the pasta according to the instructions on the packet. Drain 1/2 glass of water off about 4 min before the end of cooking. Add frozen peas. Boil everything, then strain the pasta and the peas. Pour the drained water into the pot and boil one more time.Mix the yoghurt with the lemon juice. Add this to the water. Season with pepper and salt. Add the salmon and boil at a slow pace about 2-3 min.Add the pasta and the peas. Heat everything up a while. Mix and season to taste.

Dessert: Baked Apple

Rinse the apple, cut out tip. Core with teaspoon, add the honey, sprinkle the cinnamon. Prick with fork the peel. Put the apple in the hot oven and wait until the peel has browned (about 15 min.)