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 #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 #18: Pasta with aubergine, sauce with dried tomatoes Preparation time: 25 minutes Serving: 485 g Calories: 417 Protein: 20 g Fat: 14,05 g Carbohydrates: 62 g Shopping list: 1/2 cup whole-wheat pasta 1/2 aubergine (the length of men’s hands) 5 mushrooms 5 slices dried tomato 1 tablespoon sunflower seeds 1 teaspoon of olive oil 1/2 medium tomato 1 small cucumber 2 teaspoons of natural cheese Pinch of salt, pepper, basil Description: Mix the basil leaves with dried tomatoes, sunflower seed, cheese and a spoon of water. Season with salt and pepper. Cook the pasta al dente. Slice the aubergine. Season with salt. Greased with olive oil in a frying pan fry the aubergine on both sides. Add the chopped mushrooms. Fry until the mushrooms are soft. Mix vegetables with pasta and sauce. At the plate, garnish with basil leaf. Serve with fresh vegetables.
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FoodShot #18: Pasta with aubergine, sauce with dried tomatoes

Preparation time: 25 minutes

Serving: 485 g

Calories: 417

Protein: 20 g

Fat: 14,05 g

Carbohydrates: 62 g

Shopping list:

  • 1/2 cup whole-wheat pasta
  • 1/2 aubergine (the length of men’s hands)
  • 5 mushrooms
  • 5 slices dried tomato
  • 1 tablespoon sunflower seeds
  • 1 teaspoon of olive oil
  • 1/2 medium tomato
  • 1 small cucumber
  • 2 teaspoons of natural cheese
  • Pinch of salt, pepper, basil

Description:

Mix the basil leaves with dried tomatoes, sunflower seed, cheese and a spoon of water. Season with salt and pepper. Cook the pasta al dente. Slice the aubergine. Season with salt. Greased with olive oil in a frying pan fry the aubergine on both sides. Add the chopped mushrooms. Fry until the mushrooms are soft. Mix vegetables with pasta and sauce. At the plate, garnish with basil leaf. Serve with fresh vegetables.

FoodShot #7: Buckwheat spaghetti with pesto Preparation time: 30 minutes Serving: 282,5 g Calories: 428,3 Protein: 20 g Fat: 12,85 g Carbohydrates: 61,85 g Shopping list: 1/2 handful of buckwheat spaghetti 1 tbsp of basil pesto 1/5 packet of blue cheese 2 small tomatoes 5 olives 1/2 chicory 1 tbsp of natural yoghurt Description: Rinse, peel and dice the tomatoes. Fry them on the hot pan for 3-4 minutes, then simmer under the cover. Dice the blue cheese and add to the tomato sauce. Add the pesto and simmer everything for few minutes. Flavour to taste (do not add salt - the pesto as the blue cheese are salty enough). Meanwhile boil the pasta according to the directions. Serve the pasta topped in tomato sauce. Decorate with the olives. Salad: Rinse and slice the chicory. Add pepper and the natural yoghurt. Mix everything.
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FoodShot #7: Buckwheat spaghetti with pesto

Preparation time: 30 minutes

Serving: 282,5 g

Calories: 428,3

Protein: 20 g

Fat: 12,85 g

Carbohydrates: 61,85 g

Shopping list:

  • 1/2 handful of buckwheat spaghetti
  • 1 tbsp of basil pesto
  • 1/5 packet of blue cheese
  • 2 small tomatoes
  • 5 olives
  • 1/2 chicory
  • 1 tbsp of natural yoghurt

Description:

Rinse, peel and dice the tomatoes. Fry them on the hot pan for 3-4 minutes, then simmer under the cover. Dice the blue cheese and add to the tomato sauce. Add the pesto and simmer everything for few minutes. Flavour to taste (do not add salt - the pesto as the blue cheese are salty enough). Meanwhile boil the pasta according to the directions. Serve the pasta topped in tomato sauce. Decorate with the olives. Salad: Rinse and slice the chicory. Add pepper and the natural yoghurt. Mix everything.