FoodShot #41: Salmon with baked sweet potato and orange sauce Target: Lose Weight Preparation time: 60 minutes Serving: 421 g Calories: 474,80  Protein: 21 g Fat: 16,10 g Carbohydrates: 62,30 g Get The Recipe Visit Daybite.com to get the right portion size suitable to your needs.
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FoodShot #41: Salmon with baked sweet potato and orange sauce

Target: Lose Weight

Preparation time: 60 minutes

Serving: 421 g

Calories: 474,80 

Protein: 21 g

Fat: 16,10 g

Carbohydrates: 62,30 g

Get The Recipe

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

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 #17: Trout fingers in sesame with lemon mashed potatoes and baked apple Preparation time: 70 minutes Serving: 755 g Calories: 643 Protein: 21,9 g Fat: 23,4 g Carbohydrates: 93,9 g Shopping list: 1/3 large filet of trout, divided into 2-3 pieces 1 tsp sesame 1/3 egg 1 flat tbsp wheat flour 2 small potatoes, peeled 1/2 tsp lemon juice peel of 1/4 lemon, blanched and grated 1/2 tsp butter 1 tsp grape seed oil 1 handful string bean 1 tsp butter 1 small bottle blackcurrant juice Dessert: 1 medium apple, halved and hollowed-out a little bit 1 full tsp low sugar apricot jam Description: Boil potatoes in a small pot with a pinch of salt. Strain, add 3 grams of the butter, peel and lemon juice. Mash the mixture until you get smooth mass. Season the trout with salt and pepper. Coat it with flour, egg and sesame. Fry on the grape seed oil until the fingers get brown. Serve the dish with the string bean cooked on the warmed butter. Dessert: Baked Apple Rinse the apple, cut out tip. Core with teaspoon. Fill the apple with the jam. Prick with fork the peel. Put the apple in the hot oven (180C/356F) and wait until the peel has browned (about 15 min.)
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FoodShot #17: Trout fingers in sesame with lemon mashed potatoes and baked apple

Preparation time: 70 minutes

Serving: 755 g

Calories: 643

Protein: 21,9 g

Fat: 23,4 g

Carbohydrates: 93,9 g

Shopping list:

  • 1/3 large filet of trout, divided into 2-3 pieces
  • 1 tsp sesame
  • 1/3 egg
  • 1 flat tbsp wheat flour
  • 2 small potatoes, peeled
  • 1/2 tsp lemon juice
  • peel of 1/4 lemon, blanched and grated
  • 1/2 tsp butter
  • 1 tsp grape seed oil
  • 1 handful string bean
  • 1 tsp butter
  • 1 small bottle blackcurrant juice

Dessert:

  • 1 medium apple, halved and hollowed-out a little bit
  • 1 full tsp low sugar apricot jam

Description:

Boil potatoes in a small pot with a pinch of salt. Strain, add 3 grams of the butter, peel and lemon juice. Mash the mixture until you get smooth mass. Season the trout with salt and pepper. Coat it with flour, egg and sesame. Fry on the grape seed oil until the fingers get brown. Serve the dish with the string bean cooked on the warmed butter.

Dessert: Baked Apple

Rinse the apple, cut out tip. Core with teaspoon. Fill the apple with the jam. Prick with fork the peel. Put the apple in the hot oven (180C/356F) and wait until the peel has browned (about 15 min.)

FoodShot #15: Salmon fillet in lemon sauce served with rice and steamed vegetables Preparation time: 20 minutes Serving: 331 g Calories: 471,1 Protein: 28,6 g Fat: 18,05 g Carbohydrates: 51,3 g Shopping list: 1 salmon fillet 1/2 bag of white rice (dry) 1/4 plate selected vegetable mixes such as: 6 broccoli florets 5 carrot slices Lemon Sauce: 1/2 cup water 1/2 tsp of flour 1/2 tsp rapeseed oil 2 tbsp natural yoghurt 1/4 vegetable cubes Juice of 2 slices of lemon Pinch of sugar, salt Description: Salmon season with salt, sprinkle with pepper, drizzle with oil and bake in the oven at 170C/338F. Depending on the size it takes about 10-15 minutes. Steamed vegetables, cook the rice. Sauce: Prepare the vegetable broth. Oil rubbed with flour, spread yogurt. Pour in the broth, stirring to boil. Add the lemon juice and seasonings to taste.
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FoodShot #15: Salmon fillet in lemon sauce served with rice and steamed vegetables

Preparation time: 20 minutes

Serving: 331 g

Calories: 471,1

Protein: 28,6 g

Fat: 18,05 g

Carbohydrates: 51,3 g

Shopping list:

  • 1 salmon fillet
  • 1/2 bag of white rice (dry)

1/4 plate selected vegetable mixes such as:

  • 6 broccoli florets
  • 5 carrot slices

Lemon Sauce:

  • 1/2 cup water
  • 1/2 tsp of flour
  • 1/2 tsp rapeseed oil
  • 2 tbsp natural yoghurt
  • 1/4 vegetable cubes
  • Juice of 2 slices of lemon
  • Pinch of sugar, salt

Description:

Salmon season with salt, sprinkle with pepper, drizzle with oil and bake in the oven at 170C/338F. Depending on the size it takes about 10-15 minutes. Steamed vegetables, cook the rice. Sauce: Prepare the vegetable broth. Oil rubbed with flour, spread yogurt. Pour in the broth, stirring to boil. Add the lemon juice and seasonings to taste.

FoodShot #13: Salmon with arugula in lemon juice and baked apple Preparation time: 30 minutes Serving: 467 g Calories: 736,8 Protein: 37,5 g Fat: 22,88 g Carbohydrates: 109,55 g Shopping list: 1 fresh/frozen slice of salmon 1,5 glasses of rye pasta handful of arugula 2 tbsp of fresh/frozen green peas 2 tbsp of natural yoghurt 1 tsp of olive oil 1 tbsp of lemon juice salt, pepper Dessert: 1 small apple 1/2 tsp of honey cinnamon Description: Rinse and clean the salmon, then dice. Rinse, then dry the arugula.oil the pasta according to the instructions on the packet. Drain 1/2 glass of water off about 4 min before the end of cooking. Add frozen peas. Boil everything, then strain the pasta and the peas. Pour the drained water into the pot and boil one more time.Mix the yoghurt with the lemon juice. Add this to the water. Season with pepper and salt. Add the salmon and boil at a slow pace about 2-3 min.Add the pasta and the peas. Heat everything up a while. Mix and season to taste. Dessert: Baked Apple Rinse the apple, cut out tip. Core with teaspoon, add the honey, sprinkle the cinnamon. Prick with fork the peel. Put the apple in the hot oven and wait until the peel has browned (about 15 min.)
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FoodShot #13: Salmon with arugula in lemon juice and baked apple

Preparation time: 30 minutes

Serving: 467 g

Calories: 736,8

Protein: 37,5 g

Fat: 22,88 g

Carbohydrates: 109,55 g

Shopping list:

  • 1 fresh/frozen slice of salmon
  • 1,5 glasses of rye pasta
  • handful of arugula
  • 2 tbsp of fresh/frozen green peas
  • 2 tbsp of natural yoghurt
  • 1 tsp of olive oil
  • 1 tbsp of lemon juice
  • salt, pepper

Dessert:

  • 1 small apple
  • 1/2 tsp of honey
  • cinnamon

Description:

Rinse and clean the salmon, then dice. Rinse, then dry the arugula.oil the pasta according to the instructions on the packet. Drain 1/2 glass of water off about 4 min before the end of cooking. Add frozen peas. Boil everything, then strain the pasta and the peas. Pour the drained water into the pot and boil one more time.Mix the yoghurt with the lemon juice. Add this to the water. Season with pepper and salt. Add the salmon and boil at a slow pace about 2-3 min.Add the pasta and the peas. Heat everything up a while. Mix and season to taste.

Dessert: Baked Apple

Rinse the apple, cut out tip. Core with teaspoon, add the honey, sprinkle the cinnamon. Prick with fork the peel. Put the apple in the hot oven and wait until the peel has browned (about 15 min.)

FoodShot #10: Salmon with spinach and cherry tomatoes Preparation time: 25 minutes Serving: 525 g Calories: 521 Protein: 27,5 g Fat: 15,3 g Carbohydrates: 74,9 g Shopping list: 1 salmon fillet 1 tsp lemon juice 1 glass of fresh or frozen spinach 3 cherry tomatoes 1/3 glass of brown rice Salt, pepper, garlic, rosemary 1 glass of orange juice Description: Boil the rice according to instructions on the package. Wash and clean salmon. Drizzle with lemon juice, sprinkle with salt and freshly ground pepper. Wash spinach and mince it (can be frozen). Add crashed garlic and rosemary – if you like. Put the salmon in a casserole dish, then put spinach in the center. Bake it about 20 minutes at 180C/356F Cut the cherry tomatoes into quarters. Serve with rice, salmon and spinach.
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FoodShot #10: Salmon with spinach and cherry tomatoes

Preparation time: 25 minutes

Serving: 525 g

Calories: 521

Protein: 27,5 g

Fat: 15,3 g

Carbohydrates: 74,9 g

Shopping list:

  • 1 salmon fillet
  • 1 tsp lemon juice
  • 1 glass of fresh or frozen spinach
  • 3 cherry tomatoes
  • 1/3 glass of brown rice
  • Salt, pepper, garlic, rosemary
  • 1 glass of orange juice

Description:

Boil the rice according to instructions on the package. Wash and clean salmon. Drizzle with lemon juice, sprinkle with salt and freshly ground pepper. Wash spinach and mince it (can be frozen). Add crashed garlic and rosemary – if you like. Put the salmon in a casserole dish, then put spinach in the center. Bake it about 20 minutes at 180C/356F Cut the cherry tomatoes into quarters. Serve with rice, salmon and spinach.

Easter is that time of the year when family and friends gather around a festive dinner table. Easter is approaching fast and its perfect time for revelry and partying so much so that it shows on our health and weights! Yes, during Easter festival, gorge on some really delicious Easter recipes that is sure to increase your weights. However, it doesn’t matter for once in a year, you can definitely give yourself a treat, but I have better way for you – Easter recipes for all those diet watchers! Eat healthy and stay healthy! A good diet is important for good health even during special occasions. Get ready to prepare Easter recipes for healthy enjoyment during the Easter festivity. Just check out few of the Easter recipes that are healthy and yummy. Tangy chicken salad Ingredients 3 tablespoons light mayonnaise 2 tablespoons mango chutney, chopped 1 cup diced cooked chicken breast 1/4 cup halved seedless red grapes 1/4 cup finely chopped celery 1 tablespoon finely chopped red onion 1/8 teaspoon salt 1/8 teaspoon ground black pepper Leaf lettuce (optional) 2 tablespoons sliced almonds, toasted In a small bowl, combine mayonnaise and mango chutney. Add chicken, grapes, celery, and red onion. Season with salt and pepper. If desired, line two serving plates with lettuce; top with chicken mixture. Sprinkle chicken mixture with almonds. Sesame-crusted salmon with coleslaw Ingredients 200g (about 2 cups) thinly sliced green cabbage 1 avocado, halved, stone removed, peeled, coarsely chopped 2 celery sticks, trimmed, thinly sliced 1 carrot, peeled, coarsely grated 2 shallots, trimmed, thinly sliced 50g (1/4 cup) raisins 65g (1/4 cup) low fat mayonnaise or plain yogurt 40g (1/4 cup) sesame seeds 4 skinless salmon fillets 1 tbs peanut oil Place the cabbage, avocado, celery, carrot, shallot and raisins in a large bowl. Add the mayonnaise and toss to combine. Season with salt and pepper.Place the sesame seeds on a plate. Season the salmon with salt and pepper. Press both sides of the salmon into the sesame seeds to coat.Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes each side or until cooked to your liking. Divide the coleslaw among serving plates. Top with the salmon. Deviled eggs with mushrooms and paprika Ingredients 4 large eggs 2 tbsp canned button mushrooms, finely chopped 1 tbsp red paprika, finely chopped 1 tsp parsley, finely chopped 1 tsp scallion, finely chopped 1 tbsp sour cream salt, pepper to taste Bring a medium pot of water to a boil. Carefully place the eggs in the water and boil for 15 minutes for a hard boil. Drain and let cool, then peel off the shells.Cut each egg in half, length-wise. With a teaspoon, spoon out the egg yolks into a mixing bowl. Mash the yolks with a fork to a paste. Add mushrooms, paprika, parsley and scallion. Mix together with sour cream and season with salt and pepper. Divide the yolk mixture evenly between the egg-white halves. Arrange the stuffed egg-white halves on a serving platter. Keep refrigerated until serving. Serve chilled. Carrot cupcakes Ingredients 1-1/2 cups all-purpose flour 1 cup plus 2 tablespoons sugar 1/3 cup packed brown sugar 1-1/2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger 2 eggs 1/2 cup canola oil 1 teaspoon vanilla extract 2 cups finely shredded carrots 1/2 cup crushed pineapple, drained 1/2 cup chopped walnuts White chocolate cream cheese frosting 4 ounces cream cheese, softened 1/4 cup butter, softened 1 ounce white baking chocolate, melted and cooled 1 tablespoon heavy whipping cream 1/2 teaspoon vanilla extract 1/4 teaspoon orange extract 2 cups confectioners’ sugar chopped walnuts, optional In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator. So, celebrate Easter along with some delicious food. What are you waiting for, try healthy Easter food recipes. source: photo 1, photo 2, photo 3, photo 4,
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Easter is that time of the year when family and friends gather around a festive dinner table. Easter is approaching fast and its perfect time for revelry and partying so much so that it shows on our health and weights! Yes, during Easter festival, gorge on some really delicious Easter recipes that is sure to increase your weights. However, it doesn’t matter for once in a year, you can definitely give yourself a treat, but I have better way for you – Easter recipes for all those diet watchers! Eat healthy and stay healthy! A good diet is important for good health even during special occasions. Get ready to prepare Easter recipes for healthy enjoyment during the Easter festivity. Just check out few of the Easter recipes that are healthy and yummy.

Tangy chicken salad

Ingredients

  • 3 tablespoons light mayonnaise
  • 2 tablespoons mango chutney, chopped
  • 1 cup diced cooked chicken breast
  • 1/4 cup halved seedless red grapes
  • 1/4 cup finely chopped celery
  • 1 tablespoon finely chopped red onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Leaf lettuce (optional)
  • 2 tablespoons sliced almonds, toasted

In a small bowl, combine mayonnaise and mango chutney. Add chicken, grapes, celery, and red onion. Season with salt and pepper. If desired, line two serving plates with lettuce; top with chicken mixture. Sprinkle chicken mixture with almonds.

Sesame-crusted salmon with coleslaw

Ingredients

  • 200g (about 2 cups) thinly sliced green cabbage
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 2 celery sticks, trimmed, thinly sliced
  • 1 carrot, peeled, coarsely grated
  • 2 shallots, trimmed, thinly sliced
  • 50g (1/4 cup) raisins
  • 65g (1/4 cup) low fat mayonnaise or plain yogurt
  • 40g (1/4 cup) sesame seeds
  • 4 skinless salmon fillets
  • 1 tbs peanut oil

Place the cabbage, avocado, celery, carrot, shallot and raisins in a large bowl. Add the mayonnaise and toss to combine. Season with salt and pepper.
Place the sesame seeds on a plate. Season the salmon with salt and pepper. Press both sides of the salmon into the sesame seeds to coat.
Heat the oil in a large non-stick frying pan over medium heat. Cook the salmon for 3 minutes each side or until cooked to your liking. Divide the coleslaw among serving plates. Top with the salmon.

Deviled eggs with mushrooms and paprika

Ingredients

  • 4 large eggs
  • 2 tbsp canned button mushrooms, finely chopped
  • 1 tbsp red paprika, finely chopped
  • 1 tsp parsley, finely chopped
  • 1 tsp scallion, finely chopped
  • 1 tbsp sour cream
  • salt, pepper to taste

Bring a medium pot of water to a boil. Carefully place the eggs in the water and boil for 15 minutes for a hard boil. Drain and let cool, then peel off the shells.
Cut each egg in half, length-wise. With a teaspoon, spoon out the egg yolks into a mixing bowl. Mash the yolks with a fork to a paste. Add mushrooms, paprika, parsley and scallion. Mix together with sour cream and season with salt and pepper. Divide the yolk mixture evenly between the egg-white halves. Arrange the stuffed egg-white halves on a serving platter. Keep refrigerated until serving. Serve chilled.

Carrot cupcakes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups finely shredded carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts

White chocolate cream cheese frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 ounce white baking chocolate, melted and cooled
  • 1 tablespoon heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon orange extract
  • 2 cups confectioners’ sugar
  • chopped walnuts, optional

In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

So, celebrate Easter along with some delicious food. What are you waiting for, try healthy Easter food recipes.

source: photo 1, photo 2, photo 3, photo 4,