Grilled salmon with quinoa
INGREDIENTS METHOD
Tag: fit
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.
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.
Fit banana split
INGREDIENTS
- 1 banana
- 450 g spreadable low-fat cottage cheese
- 20 g xylitol (or other sweetener)
- 30 g vanilla protein
- 20 g dark chocolate
- 10 g nuts (almonds, hazelnuts)
METHOD
- Take the peas out of the freezer at least 10 minutes before you begin making the soup.
- In a saucepan, sauté finely chopped onions in hot oil until they turn translucent.
- Add vegetable broth or water to the onions.
- When the broth starts boiling, add the peas, mint leaves, and salt, and season to taste.
- Cook the soup for 3-4 minutes since peas cook very quickly.
- Then briefly remove the soup from heat, blend it until smooth with a blender, and allow it to simmer for another minute.
- Serve the soup garnished with plain yogurt.
Cranberries Beef sote
INGREDIENTS
- 500 g of beef thigh
- 1 large onion
- 1 tbsp of olive oil
- 70 g of tomato paste
- 150 g of dried cranberries
- 1 tsp of salt
- 1/2 tsp of ground black pepper
- 1/2 tsp of ground caraway
- 200 g of SOS Classic rice
- 500 ml of water
- 1/2 tsp of salt
METHOD
- In a larger pot, heat olive oil and sauté finely chopped onion until translucent.
- Add the beef, cut into small pieces, and sauté over high heat for about 2 minutes.
- Then add the tomato paste, spices, dried cranberries, mix well, and cover the pot.
- Simmer the meat over low heat for about 60 minutes, stirring occasionally, and if needed, add a little water (I recommend this after 30 minutes of simmering).
- Season the meat towards the end.
- Meanwhile, rinse the rice thoroughly under running water and then cook it in a smaller pot with 500 ml of water.
- Add 1/2 tsp of salt and cook until tender, about 15 minutes.
- Serve the cooked meat with rice and optionally garnish with herbs.
Fit tomato soup
INGREDIENTS
- 400 g of peeled tomatoes
- 1 tsp olive oil
- 1 small onion
- 2 cloves of garlic
- chili to taste and lemon juice to taste
- little honey
- fresh basil
- 1 tbsp plant-based cream
- salt
- pepper
METHOD
- Heat olive or coconut oil in a pot. Sauté the onion and crushed garlic, then add the tomatoes. Simmer briefly and then add boiling water.
- Season with salt and pepper and add a bit of chili. Let it simmer and finally add basil leaves, I cut them into smaller pieces with scissors so I don’t have to chop them. When serving the soup, you can add some plant-based cream or coconut milk on top for extra smoothness.
