Recipe via www.daybite.com
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Recipe via www.daybite.com

FoodShot #34: Creamy potato soup with meatballs Preparation time: 50 minutes Serving: 924 g Calories: 634  Protein: 21 g Fat: 22 g Carbohydrates: 87 g Get The Recipe
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FoodShot #34: Creamy potato soup with meatballs

Preparation time: 50 minutes

Serving: 924 g

Calories: 634 

Protein: 21 g

Fat: 22 g

Carbohydrates: 87 g

Get The Recipe

FoodShot #29: Stuffed eggplant Preparation time: 45 minutes Serving: 754 g Calories: 528 Protein: 17,3 g Fat: 19,1 g Carbohydrates: 75 g Shopping list: 1/2 medium eggplant 1/2 small onion, peeled and chopped 2 slices ham, cut in stripes 1 slice cheese 1 tsp parsley leaves, finely chopped 1 medium (160g) tomato 1 pinch of salt 1 pinch of salt, pepper, sweet paprika, garlic 1/2 roll, cut in two slices 1 tsp butter 1 pinch of dried basil and oregano 1 glass carrot and peach juice 3 slices pineapple in light syrup Description: Put the eggplant into the warmed oven (180C/356F) for 20 minutes. Meanwhile, blanch, peel and cut in slices the tomato. Combine the meat with parsley and onion. Season to taste. Take the eggplant out of the oven and hollow it out. Flavor the inside of the vegetable with salt, lay out slices of the cheese and tomato. Put the mixture with the ham on the top. Bake the eggplant for 20 minutes at 200C/392F. Butter the slices of the roll. Flavor them with basil and oregano. Put into the oven with the eggplant for 5-10 minutes. Serve the dish with the juice. As your dessert, eat slices of the pineapple.
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FoodShot #29: Stuffed eggplant

Preparation time: 45 minutes

Serving: 754 g

Calories: 528

Protein: 17,3 g

Fat: 19,1 g

Carbohydrates: 75 g

Shopping list:

  • 1/2 medium eggplant
  • 1/2 small onion, peeled and chopped
  • 2 slices ham, cut in stripes
  • 1 slice cheese
  • 1 tsp parsley leaves, finely chopped
  • 1 medium (160g) tomato
  • 1 pinch of salt
  • 1 pinch of salt, pepper, sweet paprika, garlic
  • 1/2 roll, cut in two slices
  • 1 tsp butter
  • 1 pinch of dried basil and oregano
  • 1 glass carrot and peach juice
  • 3 slices pineapple in light syrup

Description:

Put the eggplant into the warmed oven (180C/356F) for 20 minutes. Meanwhile, blanch, peel and cut in slices the tomato. Combine the meat with parsley and onion. Season to taste. Take the eggplant out of the oven and hollow it out. Flavor the inside of the vegetable with salt, lay out slices of the cheese and tomato. Put the mixture with the ham on the top. Bake the eggplant for 20 minutes at 200C/392F. Butter the slices of the roll. Flavor them with basil and oregano. Put into the oven with the eggplant for 5-10 minutes. Serve the dish with the juice. As your dessert, eat slices of the pineapple.

FoodShot #25: Banana pancakes Preparation time: 35 minutes Serving: 485 g Calories: 660 Protein: 21 g Fat: 24 g Carbohydrates: 92 g Shopping list: 1 1/2 tbsp oatmeal, ground 3 tbsp wheat flour 2 tsp sugar 1 small pinch of salt 1/2 medium egg 3 tbsp 1,5% milk 1 heaped tbsp butter 1 1/2 tbsp lemon juice 1 medium banana, peeled 1 tsp almonds, finely chopped 1 tsp cane sugar 1 small pinch of cinnamon 1 1/2tbsp 2% natural yogurt 1 not full small glass 1,5% milk 1 tsp cocoa powder Description: Melt the butter in a microwave. Combine the dry ingredients of the pancakes. Whisk the egg with butter and milk. Pour the mixture to the dry ingredients. Crush the banana with the fork, pour it with the lemon juice and add to the mass. Stir well. Cover and put aside for 10 minutes. Warm medium pan. You may pour a few drops of oil on it if you want. Pour 2 tablespoons of the batter on the pan. Fry each side of the pancakes for 1 minute. Serve the pancakes with the mixture made of: yogurt, sugar, almonds and cinnamon. Get some cocoa to drink.
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FoodShot #25: Banana pancakes

Preparation time: 35 minutes

Serving: 485 g

Calories: 660

Protein: 21 g

Fat: 24 g

Carbohydrates: 92 g

Shopping list:

  • 1 1/2 tbsp oatmeal, ground
  • 3 tbsp wheat flour
  • 2 tsp sugar
  • 1 small pinch of salt
  • 1/2 medium egg
  • 3 tbsp 1,5% milk
  • 1 heaped tbsp butter
  • 1 1/2 tbsp lemon juice
  • 1 medium banana, peeled
  • 1 tsp almonds, finely chopped
  • 1 tsp cane sugar
  • 1 small pinch of cinnamon
  • 1 1/2tbsp 2% natural yogurt
  • 1 not full small glass 1,5% milk
  • 1 tsp cocoa powder

Description:

Melt the butter in a microwave. Combine the dry ingredients of the pancakes. Whisk the egg with butter and milk. Pour the mixture to the dry ingredients. Crush the banana with the fork, pour it with the lemon juice and add to the mass. Stir well. Cover and put aside for 10 minutes. Warm medium pan. You may pour a few drops of oil on it if you want. Pour 2 tablespoons of the batter on the pan. Fry each side of the pancakes for 1 minute. Serve the pancakes with the mixture made of: yogurt, sugar, almonds and cinnamon. Get some cocoa to drink.

FoodShot #23: Creamy green soup Preparation time: 50 minutes Serving: 826 g Calories: 593 Protein: 20 g Fat: 21 g Carbohydrates: 87 g Shopping list: 1 handful broccoli (100g), frozen 4 heaped tbsp green peas (70g), frozen 1 handful green string bean (80g), frozen 2 medium potatoes, peeled 1/2 glasses vegetable/chicken bouillon 1 tsp dill, finely chopped 1 flat tsp parsley leaves, finely chopped 1 heaped tsp butter 1 small wholemeal roll 1 1/2 tsp grape seed oil 1 large slice ham 1 small glass orange juice Description: Cut the potatoes and broccoli in smaller pieces. Boil the bouillon. Put there cut potatoes and cook for 10 minutes. Add all the frozen vegetables. Cook another 15 minutes. Season the soup, add the butter, dill and parsley. Cook for a while. When the dish is cooled a little bit, mix it to get creamy soup. Serve the dinner with the greased roll baked with the ham for 15 minutes at 160C/320F.
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FoodShot #23: Creamy green soup

Preparation time: 50 minutes

Serving: 826 g

Calories: 593

Protein: 20 g

Fat: 21 g

Carbohydrates: 87 g

Shopping list:

  • 1 handful broccoli (100g), frozen
  • 4 heaped tbsp green peas (70g), frozen
  • 1 handful green string bean (80g), frozen
  • 2 medium potatoes, peeled
  • 1/2 glasses vegetable/chicken bouillon
  • 1 tsp dill, finely chopped
  • 1 flat tsp parsley leaves, finely chopped
  • 1 heaped tsp butter
  • 1 small wholemeal roll
  • 1 1/2 tsp grape seed oil
  • 1 large slice ham
  • 1 small glass orange juice

Description:

Cut the potatoes and broccoli in smaller pieces. Boil the bouillon. Put there cut potatoes and cook for 10 minutes. Add all the frozen vegetables. Cook another 15 minutes. Season the soup, add the butter, dill and parsley. Cook for a while. When the dish is cooled a little bit, mix it to get creamy soup. Serve the dinner with the greased roll baked with the ham for 15 minutes at 160C/320F.

FoodShot #8: Tuna salad Preparation time: 20 minutes Serving: 460 g Calories: 512 Protein: 17 g Fat: 18 g Carbohydrates: 73 g Shopping list: 1 wholemeal roll 1 pinch of herbal pepper 1.5 tsp butter 2 tbsp tuna in water 2 tbsp kidney beans 1 small stalk celery 0.25 small red paprika 1.5 tsp olive oil 0.5 tsp mustard  Cocktail: 1 large peach 1 larger apple 2 tsp cane sugar Description: Put the buttered roll into the preheated oven 160C/320F. Prepare a small bowl. Drain the tuna and kidney beans. Add chopped celery and diced red paprika. Add the mixture of: olive oil, mustard and pepper. Mix well. Peel, unseed and cut the apple. Add blanched, peeled peach halves. Blend the apple and peach with sugar and pour the cocktail to some high glass. Take the roll out of the oven. Serve it with the salad. Drink the cocktail to your lunch.
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FoodShot #8: Tuna salad

Preparation time: 20 minutes

Serving: 460 g

Calories: 512

Protein: 17 g

Fat: 18 g

Carbohydrates: 73 g

Shopping list:

  • 1 wholemeal roll
  • 1 pinch of herbal pepper
  • 1.5 tsp butter
  • 2 tbsp tuna in water
  • 2 tbsp kidney beans
  • 1 small stalk celery
  • 0.25 small red paprika
  • 1.5 tsp olive oil
  • 0.5 tsp mustard 

Cocktail:

  • 1 large peach
  • 1 larger apple
  • 2 tsp cane sugar

Description:

Put the buttered roll into the preheated oven 160C/320F.
Prepare a small bowl. Drain the tuna and kidney beans. Add chopped celery and diced red paprika. Add the mixture of: olive oil, mustard and pepper. Mix well.
Peel, unseed and cut the apple. Add blanched, peeled peach halves. Blend the apple and peach with sugar and pour the cocktail to some high glass. Take the roll out of the oven. Serve it with the salad. Drink the cocktail to your lunch.