FoodShot #43: Conchiglioni with vegetable and meat stuffing Target: Gain Weight Preparation time: 60 minutes Serving: 578 g Calories: 603  Protein: 20 g Fat: 21 g Carbohydrates: 85 g Get The Recipe
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FoodShot #43: Conchiglioni with vegetable and meat stuffing

Target: Gain Weight

Preparation time: 60 minutes

Serving: 578 g

Calories: 603 

Protein: 20 g

Fat: 21 g

Carbohydrates: 85 g

Get The Recipe

FoodShot #30: Pancakes with spinach Preparation time: 30 minutes Serving: 335 g Calories: 404  Protein: 20,7 g Fat: 17,3 g Carbohydrates: 42,7 g Here you’ll find a recipe
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FoodShot #30: Pancakes with spinach

Preparation time: 30 minutes

Serving: 335 g

Calories: 404 

Protein: 20,7 g

Fat: 17,3 g

Carbohydrates: 42,7 g

Here you’ll find a recipe

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 #3: Pancake with spinach Preparation time: 30 minutes Serving: 335 g Calories: 404  Protein: 20,7 g Fat: 17,3 g Carbohydrates: 42,7 g Shopping list: 4 tbsp plain wholemeal flour ¼ cup of milk 2% ¼ cup of water ½ tsp rapeseed oil 2/3 egg white Pinch of sugar, salt Stuffing: 4 tbsp spinach (cooked) 1 slice cottage cheese ‘light’ 3 pieces walnuts 3 cubes of feta type cheese Sauce: 3 tbsp Greek yogurt 1 clove of garlic Pinch of basil, salt, pepper, a little sugar Description: Using mixer prepare dough pancakes from flour, milk, water, oil and salt. Egg white whipped foam. Before frying, the dough combine with foam. Addition of oil enables frying without fat. In a well-heated pan pour a portion of dough. Wash spinach, drain, cook in a little salted water. Drain, squeeze. Add crushed cottage cheese, chopped nuts and pour garlic sauce to the stuffing of spinach. Mix it. The dough spread with filling. Pancakes with spinach put into oven and bake for 15 minutes at 200C/400F.
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FoodShot #3: Pancake with spinach

Preparation time: 30 minutes

Serving: 335 g

Calories: 404 

Protein: 20,7 g

Fat: 17,3 g

Carbohydrates: 42,7 g

Shopping list:

  • 4 tbsp plain wholemeal flour
  • ¼ cup of milk 2%
  • ¼ cup of water
  • ½ tsp rapeseed oil
  • 2/3 egg white
  • Pinch of sugar, salt

Stuffing:

  • 4 tbsp spinach (cooked)
  • 1 slice cottage cheese ‘light’
  • 3 pieces walnuts
  • 3 cubes of feta type cheese

Sauce:

  • 3 tbsp Greek yogurt
  • 1 clove of garlic
  • Pinch of basil, salt, pepper, a little sugar

Description:

Using mixer prepare dough pancakes from flour, milk, water, oil and salt. Egg white whipped foam. Before frying, the dough combine with foam. Addition of oil enables frying without fat. In a well-heated pan pour a portion of dough. Wash spinach, drain, cook in a little salted water. Drain, squeeze. Add crushed cottage cheese, chopped nuts and pour garlic sauce to the stuffing of spinach. Mix it. The dough spread with filling. Pancakes with spinach put into oven and bake for 15 minutes at 200C/400F.


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.

FoodShot #1 Tomatoes Pesto Sometimes when you get tired after work and you don’t have the strength to cook dinner I have for you easy, quickly and delicious solution! Foodshot for today is Tomatoes Pesto: Ingredients: 4 ounces sun-dried tomatoes in oil 2 tablespoons chopped fresh basil 1/4 cup chopped pine nuts 1 clove chopped fresh garlic 1 tablespoon tomato paste 1/3 cup crushed tomatoes 1/2 cup grated Parmesan cheese 1/4 cup olive oil Salt to taste In a food processor or blender combine sun-dried tomatoes, basil, pine nuts, garlic; process until well blended. Add tomato paste, crushed tomatoes, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste. Pesto will stay fresh in the fridge for a few days. Store in an air tight container in the fridge. You can use pesto’s like this in pasta or as a condiment in sandwiches. Adjust your ingredients to taste, feel free to experiment with different nuts, seeds, cheeses and flavored oils. Enjoy!
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FoodShot #1 Tomatoes Pesto

Sometimes when you get tired after work and you don’t have the strength to cook dinner I have for you easy, quickly and delicious solution!

Foodshot for today is Tomatoes Pesto:

Ingredients:

  • 4 ounces sun-dried tomatoes in oil
  • 2 tablespoons chopped fresh basil
  • 1/4 cup chopped pine nuts
  • 1 clove chopped fresh garlic
  • 1 tablespoon tomato paste
  • 1/3 cup crushed tomatoes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt to taste

In a food processor or blender combine sun-dried tomatoes, basil, pine nuts, garlic; process until well blended. Add tomato paste, crushed tomatoes, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste. Pesto will stay fresh in the fridge for a few days. Store in an air tight container in the fridge.

You can use pesto’s like this in pasta or as a condiment in sandwiches.

Adjust your ingredients to taste, feel free to experiment with different nuts, seeds, cheeses and flavored oils. Enjoy!