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Dill cottage cheese spread
INGREDIENTS
- 250 g cottage cheese
- 2 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 2 green onions
- 1 tablespoon fresh dill
- salt, ground black pepper
METHOD
- In a bowl, mix together the cottage cheese, yogurt, mustard, and olive oil.
- Finely chop the green onions and fresh dill, then add them to the spread.
- Season the cottage cheese spread with salt and pepper to taste.
- Sliced cucumber makes an excellent side dish for dill cottage cheese spread on toast.
Garlic bread
INGREDIENTS
- 500 g plain flour
- 1 teaspoon salt
- 1 packet yeast
- 350 ml lukewarm water
- 120 g butter
- garlic to taste
- herbs to taste
METHOD
- First, mix the flour and salt. Make a well in the center, add the yeast, and pour in the water.
- Knead the dough and let it rise for at least an hour until it doubles in size.
- Take the butter out beforehand, and once it’s soft, mix in the garlic and herbs of your choice.
- Grease a baking dish with some of the garlic herb butter.
- Shape the dough into small balls and place them in the baking dish. Brush with some of the butter and let them rise for another half hour.
- Sprinkle with salt and bake at 190 degrees Celsius for about half an hour. Once baked, brush them again with the garlic herb butter.
Beef Braised in Wine
INGREDIENTS
- 800 g beef
- 220 ml red wine
- 150 g tomato paste
- 1 onion
- 1 tbsp coconut oil
- 1 tbsp sweet paprika
- 1 tsp ground black pepper
- 1 tsp sea salt
- water
- sweet potatoes
- mozzarella
METHOD
- In a large pot, lightly sauté the finely chopped onion in hot oil. Add the beef, cut into small cubes, and stir until browned on all sides.
- Season the meat, then add the tomato paste and finally the red wine.
- Mix well, cover the pot, and simmer on low heat for at least 45 minutes until the meat is tender.
- Occasionally check the pot, stir, and add a little water if needed.
- When the meat is tender and begins to fall apart (about 45-70 minutes, depending on the meat and size of the pieces), you can adjust the seasoning with more salt and pepper to taste, and serve with your chosen side dish.
Warm Caprese salad
INGREDIENTS
- 90 g couscous
- 2 tbsp olive oil
- 300 g chicken breast
- 150 g cherry tomatoes
- 150 g fresh light mozzarella
- A handful of basil leavesBalsamic vinegar
- 2 tsp honey
- Salt, Provençal herbs, and freshly ground black pepper
METHOD
- If preparing the recipe with couscous, pour twice its volume of water over it, lightly salt, cover, and let it sit for about 8 minutes.
- If preparing the recipe with quinoa, rinse it and pour 1.5 times its volume of water into a smaller pot, lightly salt, and cook for about 15 minutes on low heat.
- Cut the chicken breasts lengthwise in half to make two thinner pieces.
- Heat 1 tablespoon of olive oil on a hot grill pan or regular pan, spreading it over the surface.
- Place the chicken breasts on the pan and grill them on high heat for one minute on each side. Then, reduce the heat and grill for an additional 4 minutes on each side until they are fully cooked but still juicy.
- After a few minutes, check the meat by cutting through it—if it’s no longer red in the center, you can remove it from the heat.
- Towards the end, season the meat with spices and lightly salt it. Cut the cooked meat into small pieces.
- Finally, layer the chopped meat, cooked side dish, mozzarella, halved cherry tomatoes in a container, and drizzle with the remaining tablespoon of olive oil.
- Garnish with basil leaves, and for an extra touch of flavor, you can drizzle the meat with honey and balsamic vinegar.
Fitness Nutella
INGREDIENTS
- 1 avocado
- 1 banana
- 4 tablespoons cocoa powder
- 3-4 tablespoons honey
- 50 g hazelnuts
- 2 tablespoons coconut oil
- 2 tablespoons powdered milk
- a pinch of cinnamon
METHOD
- Sure, here’s the reformulated and grammatically correct translation into English:
- First, blend the hazelnuts into a fine flour using a mixer.
- Add a peeled banana, a peeled and pitted avocado, honey, cocoa powder, coconut oil, a pinch of cinnamon, and optional powdered milk to the hazelnut flour.
- Blend the mixture thoroughly until it reaches a smooth, creamy consistency.
- The resulting chocolate spread can be served with whole grain bread, pancakes, waffles, yogurt, or enjoyed on its own.
Fresh tiramisu square
INGREDIENTS
- 160 g butter cookies
- 220 ml coffee
- 500 g smooth cottage cheese
- 400 g sour cream
- 2 tbsp powdered sugar
- 2 packets vanilla sugar
- Cocoa powder for dusting
METHOD
- Prepare a bowl of black coffee (espresso, instant, filtered, etc.) and let it cool.
- Mix the cottage cheese, sour cream, and sugars together to create a thick, smooth cream.
- Dip half of the cookies in the coffee and place them at the bottom of a baking dish. Spread about 2/3 of the cream over the cookies. Then, place the remaining coffee-dipped cookies on top and spread the remaining cream over them.
- Dust the top of the dessert with cocoa powder and chill in the refrigerator for about 2 hours.
Celery soup with sweet potato and carrot
INGREDIENTS
- 300 g peeled celery
- 2 medium-sized carrots
- 1 medium-sized sweet potato
- 1 onion
- 1.3 liters vegetable broth
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- fresh thyme/parsley
- 2 teaspoons flaxseeds
METHOD
- In a large pot, sauté finely chopped onion in heated oil.
- Add cleaned and diced carrots, celery, and sweet potato to the onion.
- Sauté the vegetables for about 5 minutes, season with salt and pepper, and pour in the broth.
- Cover the soup and simmer for approximately 20-30 minutes, until all the vegetables are tender. Puree the soup with an immersion blender until smooth.
- Finally, stir in fresh herbs, mix well, and serve the soup sprinkled with flaxseeds.
Quick herb dip
INGREDIENTS
- 250 ml plain yogurt
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp dried oregano
- 2 tbsp lime juice
- fresh thyme
- fresh cilantro
- fresh rosemary
- fresh parsley
- fresh sage
- wild garlic
METHOD
- Wash, dry, and chop the herbs.
- In a bowl, mix the plain yogurt with salt, ground black pepper, dried oregano, and lime juice.
- Finally, stir in the chopped herbs.
3-Ingredient peanut fit protein cake
INGREDIENTS
- 5 tablespoons peanut butter
- 3 bananas
- 60 g protein powder
METHOD
- Warm up the peanut butter over low heat until melted.
- Mash the bananas with a fork or blend them into a puree, then mix them with the other ingredients.
- Pour the resulting batter into a small baking dish lined with parchment paper or a silicone mold and bake for 20 min. at 180°C.
- I recommend storing the finished cake in the refrigerator.
Beetroot Soup with Chili and Sprouts
INGREDIENTS
- 300 g cooked beetroot
- 300 g carrots
- 500 ml boiling water
- 200 ml coconut milk
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- crushed chili flakes
- 1/2 tsp salt
- ground black pepper
- thyme
- a handful of sprouts
METHOD
- In a pot, sauté the chopped onion and garlic in hot oil.
- Add chili flakes, thyme, ground black pepper, chopped beetroot, and finely chopped carrots, and sauté for a minute.
- Pour boiling water over the vegetables and cook for 15-20 minutes until the carrots are tender.
- Then, blend the soup until smooth using an immersion blender.
- Next, add coconut milk and salt to the soup, stir, and bring it to a boil again.