Chicken in mushroom sauce - Healthy Recipe via Daybite.com
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Chicken in mushroom sauce - Healthy Recipe

via Daybite.com

(via daybite.com) Creme of Pumpkin Soup - Healthy Recipe
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Creme of Pumpkin Soup - Healthy Recipe

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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.
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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

FoodShot #36: Salmon with walnut crust Target: Lose Weight Preparation time: 25 minutes Serving: 431 g Calories: 423  Protein: 26 g Fat: 15,8 g Carbohydrates: 44,9 g Get The Recipe Visit Daybite.com to get the right portion size tailored to you.
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FoodShot #36: Salmon with walnut crust

Target: Lose Weight

Preparation time: 25 minutes

Serving: 431 g

Calories: 423 

Protein: 26 g

Fat: 15,8 g

Carbohydrates: 44,9 g

Get The Recipe

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

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 #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
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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 #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.
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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 #28: Tortillas with minced meat and eggplant Preparation time: 75 minutes Serving: 632 g Calories: 619 Protein: 21 g Fat: 22 g Carbohydrates: 85 g Shopping list: 4 tbsp wholemeal flour 2 tbsp 2% very warm milk 1/2 tsp grape seed oil 1 pinch of baking powder 1 small pinch of salt your favorite herbs 1/4 medium eggplant, cut in thin slices 2 heaped tbsp beef (50g), minced 2 tbsp pork (30g), minced 1 tbsp canned corn, drained 1/4 large tomato, blanched and chopped 1/2 tsp tomato paste 1 tbsp 2% thick yogurt 1 flat tsp mayonnaise 1 pinch of: grill and meat seasoning, ground garlic 1 cup apple juice Description: Prepare the tortillas: Combine the flour, salt and baking powder. Add the milk, oil and some herbs. Knead pretty elastic dough. Form small ball, cover it with cloth and leave for 30 minutes. Divide the dough into two parts. Roll out very thin tortillas. Fry them without oil until they get brown spots. Cover fried tortillas with damp cloth. When you form the dough ball, prepare the stuffing: Flavor the eggplant with the grill seasoning and put it into the oven for 10-15 minutes (at 180C/356F). Meanwhile, prepare the meat: Warm the pan. Put there the meat, season it and fry until it becomes a little brown. Add the tomato paste and some water. Fry another 2 minutes. Mix the mayonnaise with yogurt and garlic. Lay out a little bit of sauce on the tortillas. Next, put on it the: eggplant, meat, corn and, at the end, tomato. Roll up the tortillas. Serve them with apple juice.
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FoodShot #28: Tortillas with minced meat and eggplant

Preparation time: 75 minutes

Serving: 632 g

Calories: 619

Protein: 21 g

Fat: 22 g

Carbohydrates: 85 g

Shopping list:

  • 4 tbsp wholemeal flour
  • 2 tbsp 2% very warm milk
  • 1/2 tsp grape seed oil
  • 1 pinch of baking powder
  • 1 small pinch of salt
  • your favorite herbs
  • 1/4 medium eggplant, cut in thin slices
  • 2 heaped tbsp beef (50g), minced
  • 2 tbsp pork (30g), minced
  • 1 tbsp canned corn, drained
  • 1/4 large tomato, blanched and chopped
  • 1/2 tsp tomato paste
  • 1 tbsp 2% thick yogurt
  • 1 flat tsp mayonnaise
  • 1 pinch of: grill and meat seasoning, ground garlic
  • 1 cup apple juice

Description:

Prepare the tortillas: Combine the flour, salt and baking powder. Add the milk, oil and some herbs. Knead pretty elastic dough. Form small ball, cover it with cloth and leave for 30 minutes. Divide the dough into two parts. Roll out very thin tortillas. Fry them without oil until they get brown spots. Cover fried tortillas with damp cloth. When you form the dough ball, prepare the stuffing: Flavor the eggplant with the grill seasoning and put it into the oven for 10-15 minutes (at 180C/356F). Meanwhile, prepare the meat: Warm the pan. Put there the meat, season it and fry until it becomes a little brown. Add the tomato paste and some water. Fry another 2 minutes. Mix the mayonnaise with yogurt and garlic. Lay out a little bit of sauce on the tortillas. Next, put on it the: eggplant, meat, corn and, at the end, tomato. Roll up the tortillas. Serve them with apple juice.

FoodShot #26: Turkey burgers stuffed with spinach sauce blue Preparation time: 25 minutes Serving: 467 g Calories: 442 Protein: 26 g Fat: 18,6 g Carbohydrates: 47,4 g Shopping list: 1/2 cup minced turkey breast (80g) 3 tbsp chopped spinach, defrosted and imprinted with excess water 1 clove of garlic Pinch of pepper chili powder Salt and pepper 1 whole-grain rye roll 4 slices of tomato salad: 1 tbsp olive oil 1 medium tomato 1 clove of garlic pinch of basil sauce: 1/2 tbsp blue cheese Fat-free sour cream 2 tbsp Description: Combine the turkey, spinach, garlic and chili peppers. Form two meatballs. Sprinkle with salt and pepper. Grilled until they are ready, 4-5 minutes on each side. Serve on a bun with blue sauce, tomato slices and salad.
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FoodShot #26: Turkey burgers stuffed with spinach sauce blue

Preparation time: 25 minutes

Serving: 467 g

Calories: 442

Protein: 26 g

Fat: 18,6 g

Carbohydrates: 47,4 g

Shopping list:

  • 1/2 cup minced turkey breast (80g)
  • 3 tbsp chopped spinach, defrosted and imprinted with excess water
  • 1 clove of garlic
  • Pinch of pepper chili powder
  • Salt and pepper
  • 1 whole-grain rye roll
  • 4 slices of tomato
    salad:
  • 1 tbsp olive oil
  • 1 medium tomato
  • 1 clove of garlic
  • pinch of basil
    sauce:
  • 1/2 tbsp blue cheese
  • Fat-free sour cream 2 tbsp

Description:

Combine the turkey, spinach, garlic and chili peppers. Form two meatballs. Sprinkle with salt and pepper. Grilled until they are ready, 4-5 minutes on each side. Serve on a bun with blue sauce, tomato slices and salad.

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.