FoodShot #40: Salmon on spinach in lemon champagne sauce Target: Lose Weight Preparation time: 30 minutes Serving: 570 g Calories: 434,8  Protein: 27,5 g Fat: 19 g Carbohydrates: 44,6 g Get The Recipe Visit Daybite.com to get the right portion size suitable to your needs.
Pop-upView Separately

FoodShot #40: Salmon on spinach in lemon champagne sauce

Target: Lose Weight

Preparation time: 30 minutes

Serving: 570 g

Calories: 434,8 

Protein: 27,5 g

Fat: 19 g

Carbohydrates: 44,6 g

Get The Recipe

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

FoodShot #38: Calamari rings served with rice and feta Target: Lose Weight Preparation time: 30 minutes Serving: 230 g Calories: 447  Protein: 30 g Fat: 17 g Carbohydrates: 43 g Get The Recipe Visit Daybite.com to get the right portion size suitable to your needs.
View Separately

FoodShot #38: Calamari rings served with rice and feta

Target: Lose Weight

Preparation time: 30 minutes

Serving: 230 g

Calories: 447 

Protein: 30 g

Fat: 17 g

Carbohydrates: 43 g

Get The Recipe

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

FoodShot #37: Eggplant stuffed with turkey Target: Lose Weight Preparation time: 50 minutes Serving: 483 g Calories: 381  Protein: 26,6 g Fat: 9,2 g Carbohydrates: 58 g Get The Recipe Visit Daybite.com to get the right portion size tailored to you.
Pop-upView Separately

FoodShot #37: Eggplant stuffed with turkey

Target: Lose Weight

Preparation time: 50 minutes

Serving: 483 g

Calories: 381 

Protein: 26,6 g

Fat: 9,2 g

Carbohydrates: 58 g

Get The Recipe

Visit Daybite.com to get the right portion size tailored to you.

FoodShot #33: Lemon chicken leg with rice Preparation time: 120 minutes Serving: 765 g Calories: 645  Protein: 22 g Fat: 24 g Carbohydrates: 91 g Get The Recipe
Pop-upView Separately

FoodShot #33: Lemon chicken leg with rice

Preparation time: 120 minutes

Serving: 765 g

Calories: 645 

Protein: 22 g

Fat: 24 g

Carbohydrates: 91 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.
Pop-upView Separately

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 #28: Spicy chicken breast Preparation time: 35 minutes Serving: 423 g Calories: 488,2 Protein: 29,5 g Fat: 12,7 g Carbohydrates: 67,6 g Shopping list: 1 tbsp olive oil 1/2 small chicken breast cut into pieces 1/2 tsp chili spice 1/2 tsp ground cumin 1/2 cans sliced unsalted tomatoes (120g) 3/4 cup black or red unsalted beans in brine 1 green chilli finely chopped 1/4 cup of canned corn Pinch of salt, cayenne pepper 1/4 cup of brown rice Description: In a large pan fry chicken over medium heat 3 minutes, until chicken becomes white. Add chili and cumin and mix that all pieces are covered. Simmer on low heat for 3-4 minutes. Add the remaining ingredients. Heat. Serve with rice
Pop-upView Separately

FoodShot #28: Spicy chicken breast

Preparation time: 35 minutes

Serving: 423 g

Calories: 488,2

Protein: 29,5 g

Fat: 12,7 g

Carbohydrates: 67,6 g

Shopping list:

  • 1 tbsp olive oil
  • 1/2 small chicken breast cut into pieces
  • 1/2 tsp chili spice
  • 1/2 tsp ground cumin
  • 1/2 cans sliced unsalted tomatoes (120g)
  • 3/4 cup black or red unsalted beans in brine
  • 1 green chilli finely chopped
  • 1/4 cup of canned corn
  • Pinch of salt, cayenne pepper
  • 1/4 cup of brown rice

Description:

In a large pan fry chicken over medium heat 3 minutes, until chicken becomes white. Add chili and cumin and mix that all pieces are covered. Simmer on low heat for 3-4 minutes. Add the remaining ingredients. Heat. Serve with rice

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.
Pop-upView Separately

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 #22: Salad with turkey, tomatoes, paprika and mushrooms Preparation time: 20 minutes Serving: 706 g Calories: 455 Protein: 28 g Fat: 13,2 g Carbohydrates: 67,8 g Shopping list: 1 portion of filet of turkey breast (100g) 1/2 large paprika 6 mushrooms 1 medium tomato 4 leaves iceberg lettuce 1 tbs balsamic vinegar 1 tbs olive oil 2 slices of pumpernickel bread Pinch of salt, curry Description: Turkey, cut into cubes, sprinkle with salt and curry powder. Fry in 1/2 tbs olive oil. The rest of the olive spread with peppers and mushrooms cut into strips. Bake in oven at 180C/356F for 10 minutes. Iceberg lettuce tear and spread on a plate. In the middle place the meat, mushrooms around the plate and place the tomato quarters. In the middle place paprika. Whole pour balsamic vinegar. Serve with bread.
Pop-upView Separately

FoodShot #22: Salad with turkey, tomatoes, paprika and mushrooms

Preparation time: 20 minutes

Serving: 706 g

Calories: 455

Protein: 28 g

Fat: 13,2 g

Carbohydrates: 67,8 g

Shopping list:

  • 1 portion of filet of turkey breast (100g)
  • 1/2 large paprika
  • 6 mushrooms
  • 1 medium tomato
  • 4 leaves iceberg lettuce
  • 1 tbs balsamic vinegar
  • 1 tbs olive oil
  • 2 slices of pumpernickel bread
  • Pinch of salt, curry

Description:

Turkey, cut into cubes, sprinkle with salt and curry powder. Fry in 1/2 tbs olive oil. The rest of the olive spread with peppers and mushrooms cut into strips. Bake in oven at 180C/356F for 10 minutes. Iceberg lettuce tear and spread on a plate. In the middle place the meat, mushrooms around the plate and place the tomato quarters. In the middle place paprika. Whole pour balsamic vinegar. Serve with bread.

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.
View Separately

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.