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 #10: Salmon with spinach and cherry tomatoes Preparation time: 25 minutes Serving: 525 g Calories: 521 Protein: 27,5 g Fat: 15,3 g Carbohydrates: 74,9 g Shopping list: 1 salmon fillet 1 tsp lemon juice 1 glass of fresh or frozen spinach 3 cherry tomatoes 1/3 glass of brown rice Salt, pepper, garlic, rosemary 1 glass of orange juice Description: Boil the rice according to instructions on the package. Wash and clean salmon. Drizzle with lemon juice, sprinkle with salt and freshly ground pepper. Wash spinach and mince it (can be frozen). Add crashed garlic and rosemary – if you like. Put the salmon in a casserole dish, then put spinach in the center. Bake it about 20 minutes at 180C/356F Cut the cherry tomatoes into quarters. Serve with rice, salmon and spinach.
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FoodShot #10: Salmon with spinach and cherry tomatoes

Preparation time: 25 minutes

Serving: 525 g

Calories: 521

Protein: 27,5 g

Fat: 15,3 g

Carbohydrates: 74,9 g

Shopping list:

  • 1 salmon fillet
  • 1 tsp lemon juice
  • 1 glass of fresh or frozen spinach
  • 3 cherry tomatoes
  • 1/3 glass of brown rice
  • Salt, pepper, garlic, rosemary
  • 1 glass of orange juice

Description:

Boil the rice according to instructions on the package. Wash and clean salmon. Drizzle with lemon juice, sprinkle with salt and freshly ground pepper. Wash spinach and mince it (can be frozen). Add crashed garlic and rosemary – if you like. Put the salmon in a casserole dish, then put spinach in the center. Bake it about 20 minutes at 180C/356F Cut the cherry tomatoes into quarters. Serve with rice, salmon and spinach.

FoodShot #9: Mexican-Texan casserole Preparation time: 25 minutes Serving: 340 g Calories: 423,5 Protein: 18,5 g Fat: 11,3 g Carbohydrates: 67,7 g Shopping list: 1 wholemeal roll ½ cup brown rice ¾ cup black unsalted beans ¼ cup canned corn 1 slice low-fat sharp cheddar cheese, cut into 0.5 cm slices 10 sliced olives Tomato Salsa: 4 cherry tomatoes 1 tbsp diced onion a little piece Jalapeno peppers (according to taste) ½ clove of garlic Pinch of sugar, salt, pepper a few drops of lemon Description: Cook rice (because that is boiled 30 minutes I recommend cook the day before). Mix with salsa, beans and corn. Put into casserole dish. At the top tear the cheese, sprinkle with olives. Bake 13 minutes at 170C/338F. Salsa: Tomato cut into small pieces, pepper (lacking seeds), garlic, very finely chopped. Add the sugar, drizzle with lemon. Season with salt and pepper. Cool in the refrigerator.
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FoodShot #9: Mexican-Texan casserole

Preparation time: 25 minutes

Serving: 340 g

Calories: 423,5

Protein: 18,5 g

Fat: 11,3 g

Carbohydrates: 67,7 g

Shopping list:

  • 1 wholemeal roll
  • ½ cup brown rice
  • ¾ cup black unsalted beans
  • ¼ cup canned corn
  • 1 slice low-fat sharp cheddar cheese, cut into 0.5 cm slices
  • 10 sliced olives

Tomato Salsa:

  • 4 cherry tomatoes
  • 1 tbsp diced onion
  • a little piece Jalapeno peppers (according to taste)
  • ½ clove of garlic
  • Pinch of sugar, salt, pepper
  • a few drops of lemon

Description:

Cook rice (because that is boiled 30 minutes I recommend cook the day before). Mix with salsa, beans and corn. Put into casserole dish. At the top tear the cheese, sprinkle with olives. Bake 13 minutes at 170C/338F. Salsa: Tomato cut into small pieces, pepper (lacking seeds), garlic, very finely chopped. Add the sugar, drizzle with lemon. Season with salt and pepper. Cool in the refrigerator.

FoodShot #6: Baked trout Preparation time: 30 minutes Serving: 580 g Calories: 446  Protein: 25,1 g Fat: 17,6 g Carbohydrates: 50,6 g Shopping list: 1 piece of fillet of trout 2 cloves of garlic ½ large or 1 small lemon 1 ½ tsp of olive oil 2 large potatoes 1 medium tomato a leaf of iceberg lettuce a handful of sunflower seeds pinch of black pepper, salt Description: Preheat  the oven  to 180C/356F. Fillet wash, dry paper towel. Crush garlic. Cut off  two slices of  lemon, squeeze juice  from the rest. Fillet rubbed  with salt, pepper, garlic and lemon juice. Aluminum foil  with olive oil spread (1 tsp). Wrap fish in foil. Bake 30 minutes. Meanwhile, cook potatoes, peeled or unpeeled. Tomato cut into cubes, tear lettuce, add a pinch of roasted sunflower seeds, pour the rest of the olive oil (1/2 tsp). Trout remove from the aluminum foil, arrange on plate with slices of lemon. Add potatoes and salad. Enjoy your meal.
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FoodShot #6: Baked trout

Preparation time: 30 minutes

Serving: 580 g

Calories: 446 

Protein: 25,1 g

Fat: 17,6 g

Carbohydrates: 50,6 g

Shopping list:

  • 1 piece of fillet of trout
  • 2 cloves of garlic
  • ½ large or 1 small lemon
  • 1 ½ tsp of olive oil
  • 2 large potatoes
  • 1 medium tomato
  • a leaf of iceberg lettuce
  • a handful of sunflower seeds
  • pinch of black pepper, salt

Description:

Preheat  the oven  to 180C/356F. Fillet wash, dry paper towel. Crush garlic. Cut off  two slices of  lemon, squeeze juice  from the rest. Fillet rubbed  with salt, pepper, garlic and lemon juice. Aluminum foil  with olive oil spread (1 tsp). Wrap fish in foil. Bake 30 minutes. Meanwhile, cook potatoes, peeled or unpeeled. Tomato cut into cubes, tear lettuce, add a pinch of roasted sunflower seeds, pour the rest of the olive oil (1/2 tsp). Trout remove from the aluminum foil, arrange on plate with slices of lemon. Add potatoes and salad. Enjoy your meal.

FoodShot #5: Italian tart Preparation time: 80 minutes Serving: 597 g Calories: 575  Protein: 20,1 g Fat: 21,8 g Carbohydrates: 72,7 g Shopping list: 3 flat tbsp wholemeal flour 3 tsp butter 1 tbsp of water 1/2 large onion 1 clove of garlic 1 tsp rapeseed oil ¼ medium red paprika ¼ medium green paprika 1/4 glass minced chicken breast 1 tsp tomato puree 1/3 large egg 1 tbsp 18% sour cream favorite herbs glass of apple juice Description: Chop the flour with cold butter on pastry board. Pour 1 tablespoon of water and knead smooth dough. Wrap it in  aluminium foil and put into the fridge for about 30 minutes. Cut the onion into thin slices, throw on the heated oil and cook until translucent, about 3 minutes. Add both paprikas and fry several more minutes. Next, add the meat, tomato paste, salt and pepper. Cook 10 minutes, mixing all the time. Put aside to cool the mixture. Roll earlier prepared dough and place it in the bottom of a small, greased baking dish. Cover it with baking paper and pour some raw kidney bean. Bake in a 200C/400F oven for 12-15 minutes. Pour the egg (whisked with the sour cream and herbs) into the pan with cooled mixture. Combine well. Lay out all the mass on the short cake. Bake next 30 minutes at 200C/400F. Serve warm with a glass of apple juice.
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FoodShot #5: Italian tart

Preparation time: 80 minutes

Serving: 597 g

Calories: 575 

Protein: 20,1 g

Fat: 21,8 g

Carbohydrates: 72,7 g

Shopping list:

  • 3 flat tbsp wholemeal flour
  • 3 tsp butter
  • 1 tbsp of water
  • 1/2 large onion
  • 1 clove of garlic
  • 1 tsp rapeseed oil
  • ¼ medium red paprika
  • ¼ medium green paprika
  • 1/4 glass minced chicken breast
  • 1 tsp tomato puree
  • 1/3 large egg
  • 1 tbsp 18% sour cream
  • favorite herbs
  • glass of apple juice

Description:

Chop the flour with cold butter on pastry board. Pour 1 tablespoon of water and knead smooth dough. Wrap it in  aluminium foil and put into the fridge for about 30 minutes. Cut the onion into thin slices, throw on the heated oil and cook until translucent, about 3 minutes. Add both paprikas and fry several more minutes. Next, add the meat, tomato paste, salt and pepper. Cook 10 minutes, mixing all the time. Put aside to cool the mixture. Roll earlier prepared dough and place it in the bottom of a small, greased baking dish. Cover it with baking paper and pour some raw kidney bean. Bake in a 200C/400F oven for 12-15 minutes. Pour the egg (whisked with the sour cream and herbs) into the pan with cooled mixture. Combine well. Lay out all the mass on the short cake. Bake next 30 minutes at 200C/400F. Serve warm with a glass of apple juice.

FoodShot #2: LOW FAT CHOCOLATE MUFFINS Calories: 91,7        Fat grams:1,7 Ingrediens: 2 tablespoons unsweetened cocoa powder1 1/2 cups flour3 tablespoons granulated sugar2 teaspoons baking powder1/2 teaspoon salt1 cup skim milk1 egg4 teaspoons unsalted butter, melted1 teaspoon vanilla extract Description: Preheat oven to 400 F. Line 12 muffinpans with paper liners or spray with Pam. In a medium bowl, stir together flour, baking powder, salt, cocoa powder and sugar. In a small bowl, combine the milk, egg, butter and vanilla. Add flourmix, stirring only once until combined and evenly moist. Spoon batter in muffin cups.Bake for 25 minutes or until muffins are lightly browned.
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FoodShot #2: LOW FAT CHOCOLATE MUFFINS

Calories: 91,7        Fat grams:1,7

Ingrediens:

2 tablespoons unsweetened cocoa powder
1 1/2 cups flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 egg
4 teaspoons unsalted butter, melted
1 teaspoon vanilla extract

Description:

Preheat oven to 400 F. Line 12 muffinpans with paper liners or spray with Pam. In a medium bowl, stir together flour, baking powder, salt, cocoa powder and sugar. In a small bowl, combine the milk, egg, butter and vanilla. Add flourmix, stirring only once until combined and evenly moist. Spoon batter in muffin cups.
Bake for 25 minutes or until muffins are lightly browned.

Easter is that time of the year when family and friends gather around a festive dinner table. Easter is approaching fast and its perfect time for revelry and partying so much so that it shows on our health and weights! Yes, during Easter festival, gorge on some really delicious Easter recipes that is sure to increase your weights. However, it doesn’t matter for once in a year, you can definitely give yourself a treat, but I have better way for you – Easter recipes for all those diet watchers! Eat healthy and stay healthy! A good diet is important for good health even during special occasions. Get ready to prepare Easter recipes for healthy enjoyment during the Easter festivity. Just check out few of the Easter recipes that are healthy and yummy. Tangy chicken salad Ingredients 3 tablespoons light mayonnaise 2 tablespoons mango chutney, chopped 1 cup diced cooked chicken breast 1/4 cup halved seedless red grapes 1/4 cup finely chopped celery 1 tablespoon finely chopped red onion 1/8 teaspoon salt 1/8 teaspoon ground black pepper Leaf lettuce (optional) 2 tablespoons sliced almonds, toasted In a small bowl, combine mayonnaise and mango chutney. Add chicken, grapes, celery, and red onion. Season with salt and pepper. If desired, line two serving plates with lettuce; top with chicken mixture. Sprinkle chicken mixture with almonds. Sesame-crusted salmon with coleslaw Ingredients 200g (about 2 cups) thinly sliced green cabbage 1 avocado, halved, stone removed, peeled, coarsely chopped 2 celery sticks, trimmed, thinly sliced 1 carrot, peeled, coarsely grated 2 shallots, trimmed, thinly sliced 50g (1/4 cup) raisins 65g (1/4 cup) low fat mayonnaise or plain yogurt 40g (1/4 cup) sesame seeds 4 skinless salmon fillets 1 tbs peanut oil Place the cabbage, avocado, celery, carrot, shallot and raisins in a large bowl. Add the mayonnaise and toss to combine. Season with salt and pepper.Place the sesame seeds on a plate. Season the salmon with salt and pepper. Press both sides of the salmon into the sesame seeds to coat.Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes each side or until cooked to your liking. Divide the coleslaw among serving plates. Top with the salmon. Deviled eggs with mushrooms and paprika Ingredients 4 large eggs 2 tbsp canned button mushrooms, finely chopped 1 tbsp red paprika, finely chopped 1 tsp parsley, finely chopped 1 tsp scallion, finely chopped 1 tbsp sour cream salt, pepper to taste Bring a medium pot of water to a boil. Carefully place the eggs in the water and boil for 15 minutes for a hard boil. Drain and let cool, then peel off the shells.Cut each egg in half, length-wise. With a teaspoon, spoon out the egg yolks into a mixing bowl. Mash the yolks with a fork to a paste. Add mushrooms, paprika, parsley and scallion. Mix together with sour cream and season with salt and pepper. Divide the yolk mixture evenly between the egg-white halves. Arrange the stuffed egg-white halves on a serving platter. Keep refrigerated until serving. Serve chilled. Carrot cupcakes Ingredients 1-1/2 cups all-purpose flour 1 cup plus 2 tablespoons sugar 1/3 cup packed brown sugar 1-1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 eggs 1/2 cup canola oil 1 teaspoon vanilla extract 2 cups finely shredded carrots 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts White chocolate cream cheese frosting 4 ounces cream cheese, softened 1/4 cup butter, softened 1 ounce white baking chocolate, melted and cooled 1 tablespoon heavy whipping cream 1/2 teaspoon vanilla extract 1/4 teaspoon orange extract 2 cups confectioners’ sugar chopped walnuts, optional In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator. So, celebrate Easter along with some delicious food. What are you waiting for, try healthy Easter food recipes. source: photo 1, photo 2, photo 3, photo 4,
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Easter is that time of the year when family and friends gather around a festive dinner table. Easter is approaching fast and its perfect time for revelry and partying so much so that it shows on our health and weights! Yes, during Easter festival, gorge on some really delicious Easter recipes that is sure to increase your weights. However, it doesn’t matter for once in a year, you can definitely give yourself a treat, but I have better way for you – Easter recipes for all those diet watchers! Eat healthy and stay healthy! A good diet is important for good health even during special occasions. Get ready to prepare Easter recipes for healthy enjoyment during the Easter festivity. Just check out few of the Easter recipes that are healthy and yummy.

Tangy chicken salad

Ingredients

  • 3 tablespoons light mayonnaise
  • 2 tablespoons mango chutney, chopped
  • 1 cup diced cooked chicken breast
  • 1/4 cup halved seedless red grapes
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely chopped red onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Leaf lettuce (optional)
  • 2 tablespoons sliced almonds, toasted

In a small bowl, combine mayonnaise and mango chutney. Add chicken, grapes, celery, and red onion. Season with salt and pepper. If desired, line two serving plates with lettuce; top with chicken mixture. Sprinkle chicken mixture with almonds.

Sesame-crusted salmon with coleslaw

Ingredients

  • 200g (about 2 cups) thinly sliced green cabbage
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, trimmed, thinly sliced
  • 50g (1/4 cup) raisins
  • 65g (1/4 cup) low fat mayonnaise or plain yogurt
  • 40g (1/4 cup) sesame seeds
  • 4 skinless salmon fillets
  • 1 tbs peanut oil

Place the cabbage, avocado, celery, carrot, shallot and raisins in a large bowl. Add the mayonnaise and toss to combine. Season with salt and pepper.
Place the sesame seeds on a plate. Season the salmon with salt and pepper. Press both sides of the salmon into the sesame seeds to coat.
Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes each side or until cooked to your liking. Divide the coleslaw among serving plates. Top with the salmon.

Deviled eggs with mushrooms and paprika

Ingredients

  • 4 large eggs
  • 2 tbsp canned button mushrooms, finely chopped
  • 1 tbsp red paprika, finely chopped
  • 1 tsp parsley, finely chopped
  • 1 tsp scallion, finely chopped
  • 1 tbsp sour cream
  • salt, pepper to taste

Bring a medium pot of water to a boil. Carefully place the eggs in the water and boil for 15 minutes for a hard boil. Drain and let cool, then peel off the shells.
Cut each egg in half, length-wise. With a teaspoon, spoon out the egg yolks into a mixing bowl. Mash the yolks with a fork to a paste. Add mushrooms, paprika, parsley and scallion. Mix together with sour cream and season with salt and pepper. Divide the yolk mixture evenly between the egg-white halves. Arrange the stuffed egg-white halves on a serving platter. Keep refrigerated until serving. Serve chilled.

Carrot cupcakes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts

White chocolate cream cheese frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 ounce white baking chocolate, melted and cooled
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 2 cups confectioners’ sugar
  • chopped walnuts, optional

In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

So, celebrate Easter along with some delicious food. What are you waiting for, try healthy Easter food recipes.

source: photo 1, photo 2, photo 3, photo 4,