A three-ingredient carrot spread rich in protein
INGREDIENTS METHOD
Tag: healthy
Avocado & egg salad
INGREDIENTS
- 4 eggs
- 1 small avocado
- 30 g red onion
- 80 g low-fat plain Greek yogurt
- 1 tsp Dijon mustard
- pepperchopped chives
- salt and freshly ground black
METHOD
- In a pot, bring water to a boil. Carefully place the eggs into the boiling water and cook them for about 10 minutes until they are hard-boiled.
- After cooking, rinse the eggs under cold water, let them cool for a while, and then peel them.
- Chop the peeled eggs finely and mix them in a bowl with finely chopped avocado, chopped red onion, yogurt, and mustard.
- Stir the salad well and finally season with salt and freshly ground black pepper. You can also sprinkle it with chopped chives if desired.
Chicken gnocchi in creamy sauce
INGREDIENTS
- 500 g potato gnocchi
- 800 g chicken breasts
- 250 g brown mushrooms
- 100 g feta cheese
- 100 – 200 ml cooking cream
- 1 onion
- 1 tablespoon oil
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- chili flakes and sprouts (to taste)
METHOD
- In a wok or pot, sauté finely chopped onions in heated oil until translucent.
- Add chicken breasts cut into small pieces and sauté them over high heat for about 3 minutes until they are white on all sides.
- Then add washed and sliced mushrooms and cook them over medium heat, stirring occasionally, for about 5 minutes.
- Add seasoning, crumbled feta, and continue cooking for another 5 minutes.
- Then add the gnocchi, and if there is not enough liquid in the wok for the sauce, add 100 to 200 ml of cooking cream.
- Simmer everything together for about 5 more minutes. After cooking, the sauce should be just thick enough, but it should thicken further as the dish cools.
- Finally, sprinkle with sprouts and chili flakes before serving.
Fresh roasted vegetables on a baking sheet
INGREDIENTS
- Carrot
- Beetroot
- Garlic
- Hokkaido
- Lemon juice
- Pumpkin
- Potatoes
- Onion
- Dried herbs
- Salt
- Pepper
- Olive oil
METHOD
- We’ll clean, wash, and chop the vegetables into roughly equal pieces so they bake evenly. Preheat the oven to 200 degrees Celsius and prepare a large baking sheet with parchment paper. Place the chopped vegetables in a bowl, drizzle them with olive oil, season with salt, pepper, and all the additional spices we’ve prepared.
- Thoroughly mix the vegetables and spread them out on the baking sheet. Bake the vegetables for approximately 30 minutes, depending on the oven. Occasionally, you can stir them. Serve them on their own or with roasted meat as a side dish.