FoodShot #32: Chicken fillet in curry served with rice and long beans Preparation time: 30 minutes Serving: 253 g Calories: 315,5  Protein: 26,9 g Fat: 4,5 g Carbohydrates: 44,6 g Recipe
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FoodShot #32: Chicken fillet in curry served with rice and long beans

Preparation time: 30 minutes

Serving: 253 g

Calories: 315,5 

Protein: 26,9 g

Fat: 4,5 g

Carbohydrates: 44,6 g

Recipe

FoodShot #31: Pasta with turkey with tomato and feta cheese sauce Preparation time: 20 minutes Serving: 398 g Calories: 466  Protein: 26,4 g Fat: 20,7 g Carbohydrates: 44,2 g Recipe
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FoodShot #31: Pasta with turkey with tomato and feta cheese sauce

Preparation time: 20 minutes

Serving: 398 g

Calories: 466 

Protein: 26,4 g

Fat: 20,7 g

Carbohydrates: 44,2 g

Recipe

FoodShot #31: Turkey Spinach Salad Preparation time: 25 minutes Serving: 430 g Calories: 430  Protein: 27 g Fat: 16,2 g Carbohydrates: 53,4 g Recipe
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FoodShot #31: Turkey Spinach Salad

Preparation time: 25 minutes

Serving: 430 g

Calories: 430 

Protein: 27 g

Fat: 16,2 g

Carbohydrates: 53,4 g

Recipe

FoodShot #12: Citrus Turkey Spinach Salad Preparation time: 25 minutes Serving: 430 g Calories: 437 Protein: 27 g Fat: 16,2 g Carbohydrates: 53,4 g Shopping list: 1 serving filet of turkey breast (average size hands) 2 handfuls of spinach 2 slices of orange 2 slices of grapefruit 1/2 avocado 1 tbs of natural yoghurt 1 tsp light mayonnaise 1 slices of graham bread Pinch of cilantro/ parsley Juice of lime / lemon Pinch of chili powder Description: Cut turkey into slices, gently break the pestle. Brush with olive oil, sprinkle with salt and pepper. Fry in a pan grill. Rinse spinach and spread on a plate. Fruit peel, cut into slices, spread around the plate. Avocado mix with mayonnaise, yoghurt, cilantro, lime juice, a pinch of chili, salt pepper. Place the turkey on the salad, pour dressing. Serve with slices of graham bread.
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FoodShot #12: Citrus Turkey Spinach Salad

Preparation time: 25 minutes

Serving: 430 g

Calories: 437

Protein: 27 g

Fat: 16,2 g

Carbohydrates: 53,4 g

Shopping list:

  • 1 serving filet of turkey breast (average size hands)
  • 2 handfuls of spinach
  • 2 slices of orange
  • 2 slices of grapefruit
  • 1/2 avocado
  • 1 tbs of natural yoghurt
  • 1 tsp light mayonnaise
  • 1 slices of graham bread
  • Pinch of cilantro/ parsley
  • Juice of lime / lemon
  • Pinch of chili powder

Description:

Cut turkey into slices, gently break the pestle. Brush with olive oil, sprinkle with salt and pepper. Fry in a pan grill. Rinse spinach and spread on a plate. Fruit peel, cut into slices, spread around the plate. Avocado mix with mayonnaise, yoghurt, cilantro, lime juice, a pinch of chili, salt pepper. Place the turkey on the salad, pour dressing. Serve with slices of graham bread.

FoodShot #9: Mexican-Texan casserole Preparation time: 25 minutes Serving: 340 g Calories: 423,5 Protein: 18,5 g Fat: 11,3 g Carbohydrates: 67,7 g Shopping list: 1 wholemeal roll ½ cup brown rice ¾ cup black unsalted beans ¼ cup canned corn 1 slice low-fat sharp cheddar cheese, cut into 0.5 cm slices 10 sliced olives Tomato Salsa: 4 cherry tomatoes 1 tbsp diced onion a little piece Jalapeno peppers (according to taste) ½ clove of garlic Pinch of sugar, salt, pepper a few drops of lemon Description: Cook rice (because that is boiled 30 minutes I recommend cook the day before). Mix with salsa, beans and corn. Put into casserole dish. At the top tear the cheese, sprinkle with olives. Bake 13 minutes at 170C/338F. Salsa: Tomato cut into small pieces, pepper (lacking seeds), garlic, very finely chopped. Add the sugar, drizzle with lemon. Season with salt and pepper. Cool in the refrigerator.
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FoodShot #9: Mexican-Texan casserole

Preparation time: 25 minutes

Serving: 340 g

Calories: 423,5

Protein: 18,5 g

Fat: 11,3 g

Carbohydrates: 67,7 g

Shopping list:

  • 1 wholemeal roll
  • ½ cup brown rice
  • ¾ cup black unsalted beans
  • ¼ cup canned corn
  • 1 slice low-fat sharp cheddar cheese, cut into 0.5 cm slices
  • 10 sliced olives

Tomato Salsa:

  • 4 cherry tomatoes
  • 1 tbsp diced onion
  • a little piece Jalapeno peppers (according to taste)
  • ½ clove of garlic
  • Pinch of sugar, salt, pepper
  • a few drops of lemon

Description:

Cook rice (because that is boiled 30 minutes I recommend cook the day before). Mix with salsa, beans and corn. Put into casserole dish. At the top tear the cheese, sprinkle with olives. Bake 13 minutes at 170C/338F. Salsa: Tomato cut into small pieces, pepper (lacking seeds), garlic, very finely chopped. Add the sugar, drizzle with lemon. Season with salt and pepper. Cool in the refrigerator.

FoodShot #6: Baked trout Preparation time: 30 minutes Serving: 580 g Calories: 446  Protein: 25,1 g Fat: 17,6 g Carbohydrates: 50,6 g Shopping list: 1 piece of fillet of trout 2 cloves of garlic ½ large or 1 small lemon 1 ½ tsp of olive oil 2 large potatoes 1 medium tomato a leaf of iceberg lettuce a handful of sunflower seeds pinch of black pepper, salt Description: Preheat  the oven  to 180C/356F. Fillet wash, dry paper towel. Crush garlic. Cut off  two slices of  lemon, squeeze juice  from the rest. Fillet rubbed  with salt, pepper, garlic and lemon juice. Aluminum foil  with olive oil spread (1 tsp). Wrap fish in foil. Bake 30 minutes. Meanwhile, cook potatoes, peeled or unpeeled. Tomato cut into cubes, tear lettuce, add a pinch of roasted sunflower seeds, pour the rest of the olive oil (1/2 tsp). Trout remove from the aluminum foil, arrange on plate with slices of lemon. Add potatoes and salad. Enjoy your meal.
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FoodShot #6: Baked trout

Preparation time: 30 minutes

Serving: 580 g

Calories: 446 

Protein: 25,1 g

Fat: 17,6 g

Carbohydrates: 50,6 g

Shopping list:

  • 1 piece of fillet of trout
  • 2 cloves of garlic
  • ½ large or 1 small lemon
  • 1 ½ tsp of olive oil
  • 2 large potatoes
  • 1 medium tomato
  • a leaf of iceberg lettuce
  • a handful of sunflower seeds
  • pinch of black pepper, salt

Description:

Preheat  the oven  to 180C/356F. Fillet wash, dry paper towel. Crush garlic. Cut off  two slices of  lemon, squeeze juice  from the rest. Fillet rubbed  with salt, pepper, garlic and lemon juice. Aluminum foil  with olive oil spread (1 tsp). Wrap fish in foil. Bake 30 minutes. Meanwhile, cook potatoes, peeled or unpeeled. Tomato cut into cubes, tear lettuce, add a pinch of roasted sunflower seeds, pour the rest of the olive oil (1/2 tsp). Trout remove from the aluminum foil, arrange on plate with slices of lemon. Add potatoes and salad. Enjoy your meal.