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 #20: Paprika with mushroom and pasta stuffing Preparation time: 60 minutes Serving: 665 g Calories: 595 Protein: 20 g Fat: 22 g Carbohydrates: 85 g Shopping list: 1 large paprika (250g) 2 large mushrooms, chopped 4 tbsp fine pasta 1/2 medium onion, chopped 1 slice cheese, finely chopped 1 slice ham, chopped 1 tbsp grape seed oil 1 pinch of salt, pepper, favorite herbs 1 glass apple juice Description: Cook the pasta (about 8 minutes) in salty water. Warm one teaspoon of the oil on a small pan, add the mushrooms and onion. Fry for about 5-7 minutes, stirring from time to time. Wash the paprika. Cut off the top and hollow it out. Combine the contents of the pan with pasta, cheese and ham. Season to taste. Fill the paprika with the stuffing and cover it with the cut top. Lay it on an oily ovenproof dish. Bake for 35 minutes at 180C/356F. Serve the dish with apple juice.
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FoodShot #20: Paprika with mushroom and pasta stuffing

Preparation time: 60 minutes

Serving: 665 g

Calories: 595

Protein: 20 g

Fat: 22 g

Carbohydrates: 85 g

Shopping list:

  • 1 large paprika (250g)
  • 2 large mushrooms, chopped
  • 4 tbsp fine pasta
  • 1/2 medium onion, chopped
  • 1 slice cheese, finely chopped
  • 1 slice ham, chopped
  • 1 tbsp grape seed oil
  • 1 pinch of salt, pepper, favorite herbs
  • 1 glass apple juice

Description:

Cook the pasta (about 8 minutes) in salty water. Warm one teaspoon of the oil on a small pan, add the mushrooms and onion. Fry for about 5-7 minutes, stirring from time to time. Wash the paprika. Cut off the top and hollow it out. Combine the contents of the pan with pasta, cheese and ham. Season to taste. Fill the paprika with the stuffing and cover it with the cut top. Lay it on an oily ovenproof dish. Bake for 35 minutes at 180C/356F. Serve the dish with apple juice.

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 #14: Dumplings with broccoli and turkey, colorful salad and juice Preparation time: 60 minutes Serving: 711 g Calories: 740 Protein: 25 g Fat: 26,4 g Carbohydrates: 106 g Shopping list: 1/2 glass flour 1/4 small glass 3,2% warm milk 1/2 tsp yeast 1 pinch of salt 1/2 tsp grape seed oil 1/2 handful broccoli, cut into small parts 1/5 turkey breast, chopped 1/4 large onion, chopped 1 clove of garlic, crushed 1/2 tsp dill, chopped 2 large walnuts, cracked and chopped 1 1/2 tsp butter 4 tbsp 2% natural yogurt 2 leaves bok choy, chopped 1/4 medium red paprika, chopped 1 tbsp tinned corn 1 tsp (5g) olive oil 1 glass apple juice Description: Dissolve yeast in milk and put aside for 10 minutes. Pour sieved flour and a pinch of salt into a medium bowl. Add milk with yeast and oil. Knead the dough. Put aside for about 30 minutes.Meanwhile, prepare the stuffing and vegetables: Melt butter on a small pan, add onion. Fry until it gets translucent. Add turkey breast and cook for 5-10 minutes. Next, add broccoli and garlic. After another 3 minutes, pour walnuts and dill. Fry for about 5 minutes. Put aside to cool the mixture. Combine bok choy, paprika and corn in a small bowl. Pour some olive oil and season everything. Roll the dough , cut out glass-sized circles. Lay out some stuffing on each circle and model pirogies. Bake them for 20 minutes at 180C/356. Prepare the sauce: Combine yogurt with your favorite herbs. Pour it on already baked dish. Serve with juice and vegetables. www.daybite.com
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FoodShot #14: Dumplings with broccoli and turkey, colorful salad and juice

Preparation time: 60 minutes

Serving: 711 g

Calories: 740

Protein: 25 g

Fat: 26,4 g

Carbohydrates: 106 g

Shopping list:

  • 1/2 glass flour
  • 1/4 small glass 3,2% warm milk
  • 1/2 tsp yeast
  • 1 pinch of salt
  • 1/2 tsp grape seed oil
  • 1/2 handful broccoli, cut into small parts
  • 1/5 turkey breast, chopped
  • 1/4 large onion, chopped
  • 1 clove of garlic, crushed
  • 1/2 tsp dill, chopped
  • 2 large walnuts, cracked and chopped
  • 1 1/2 tsp butter
  • 4 tbsp 2% natural yogurt
  • 2 leaves bok choy, chopped
  • 1/4 medium red paprika, chopped
  • 1 tbsp tinned corn
  • 1 tsp (5g) olive oil
  • 1 glass apple juice

Description:

Dissolve yeast in milk and put aside for 10 minutes. Pour sieved flour and a pinch of salt into a medium bowl. Add milk with yeast and oil. Knead the dough. Put aside for about 30 minutes.Meanwhile, prepare the stuffing and vegetables: Melt butter on a small pan, add onion. Fry until it gets translucent. Add turkey breast and cook for 5-10 minutes. Next, add broccoli and garlic. After another 3 minutes, pour walnuts and dill. Fry for about 5 minutes. Put aside to cool the mixture. Combine bok choy, paprika and corn in a small bowl. Pour some olive oil and season everything. Roll the dough , cut out glass-sized circles. Lay out some stuffing on each circle and model pirogies. Bake them for 20 minutes at 180C/356. Prepare the sauce: Combine yogurt with your favorite herbs. Pour it on already baked dish. Serve with juice and vegetables.

www.daybite.com

FoodShot #11: Stuffed tomatoes Preparation time: 40 minutes Serving: 725 g Calories: 593 Protein: 21 g Fat: 20,7 g Carbohydrates: 85 g Shopping list: 2 medium tomatoes 4 tbsp couscous 1 tsp grape seed oil 2 tbsp tinned corn 2 slices pork ham, chopped 1 slice cheese, finely chopped 1 cup blackcurrant juice Description: Cut off thin slice at the top of each tomato. Hollow out the vegetables, but don’t throw the pulp away. Mix couscous with your favorite herbs, pepper and salt. Pour some boiling water on it. When it already soaks up, add the oil, tomatoes pulp, tinned corn, ham and cheese. Fill the tomatoes with the mixture. Cover with the tops. Bake for 20 minutes at 180C/356F.
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FoodShot #11: Stuffed tomatoes

Preparation time: 40 minutes

Serving: 725 g

Calories: 593

Protein: 21 g

Fat: 20,7 g

Carbohydrates: 85 g

Shopping list:

  • 2 medium tomatoes
  • 4 tbsp couscous
  • 1 tsp grape seed oil
  • 2 tbsp tinned corn
  • 2 slices pork ham, chopped
  • 1 slice cheese, finely chopped
  • 1 cup blackcurrant juice

Description:

Cut off thin slice at the top of each tomato. Hollow out the vegetables, but don’t throw the pulp away. Mix couscous with your favorite herbs, pepper and salt. Pour some boiling water on it. When it already soaks up, add the oil, tomatoes pulp, tinned corn, ham and cheese. Fill the tomatoes with the mixture. Cover with the tops. Bake for 20 minutes at 180C/356F.

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.
FoodShot #5: Italian tart Preparation time: 80 minutes Serving: 597 g Calories: 575  Protein: 20,1 g Fat: 21,8 g Carbohydrates: 72,7 g Shopping list: 3 flat tbsp wholemeal flour 3 tsp butter 1 tbsp of water 1/2 large onion 1 clove of garlic 1 tsp rapeseed oil ¼ medium red paprika ¼ medium green paprika 1/4 glass minced chicken breast 1 tsp tomato puree 1/3 large egg 1 tbsp 18% sour cream favorite herbs glass of apple juice Description: Chop the flour with cold butter on pastry board. Pour 1 tablespoon of water and knead smooth dough. Wrap it in  aluminium foil and put into the fridge for about 30 minutes. Cut the onion into thin slices, throw on the heated oil and cook until translucent, about 3 minutes. Add both paprikas and fry several more minutes. Next, add the meat, tomato paste, salt and pepper. Cook 10 minutes, mixing all the time. Put aside to cool the mixture. Roll earlier prepared dough and place it in the bottom of a small, greased baking dish. Cover it with baking paper and pour some raw kidney bean. Bake in a 200C/400F oven for 12-15 minutes. Pour the egg (whisked with the sour cream and herbs) into the pan with cooled mixture. Combine well. Lay out all the mass on the short cake. Bake next 30 minutes at 200C/400F. Serve warm with a glass of apple juice.
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FoodShot #5: Italian tart

Preparation time: 80 minutes

Serving: 597 g

Calories: 575 

Protein: 20,1 g

Fat: 21,8 g

Carbohydrates: 72,7 g

Shopping list:

  • 3 flat tbsp wholemeal flour
  • 3 tsp butter
  • 1 tbsp of water
  • 1/2 large onion
  • 1 clove of garlic
  • 1 tsp rapeseed oil
  • ¼ medium red paprika
  • ¼ medium green paprika
  • 1/4 glass minced chicken breast
  • 1 tsp tomato puree
  • 1/3 large egg
  • 1 tbsp 18% sour cream
  • favorite herbs
  • glass of apple juice

Description:

Chop the flour with cold butter on pastry board. Pour 1 tablespoon of water and knead smooth dough. Wrap it in  aluminium foil and put into the fridge for about 30 minutes. Cut the onion into thin slices, throw on the heated oil and cook until translucent, about 3 minutes. Add both paprikas and fry several more minutes. Next, add the meat, tomato paste, salt and pepper. Cook 10 minutes, mixing all the time. Put aside to cool the mixture. Roll earlier prepared dough and place it in the bottom of a small, greased baking dish. Cover it with baking paper and pour some raw kidney bean. Bake in a 200C/400F oven for 12-15 minutes. Pour the egg (whisked with the sour cream and herbs) into the pan with cooled mixture. Combine well. Lay out all the mass on the short cake. Bake next 30 minutes at 200C/400F. Serve warm with a glass of apple juice.