Find out how to prepare delicious recipes to maintain a healthy routine
During the diet, it may seem difficult to prepare light and healthy meals with vegetables and vegetables. However, it is totally possible to create delicious and nutritious dishes with foods that help to maintain the well -being of the body, just use creativity. Above all, you don’t even need much experience in the kitchen for this. To help you with this task, we have selected 5 delicious and easy to prepare recipes at home. Check!
Calendro-Fiore with hour-pro-nobis
Ingredients
- 250 g of full flour
- 1 peeled and chopped onion
- 2 peeled and wrinkled garlic cloves
- 2 l of milk
- 1 cooked and cooked cauliflower
- 2 cups of tea time-pro-nobis
- 1 tablespoon of olive oil
- Rooms and black pepper ground to taste
- Waterfall
Methods of preparation
In a pan, place the water and bring over medium heat to a boil. Add the hour-pro-nobis and cook leaves for 1 minute. Then remove the leaves from the pan and set aside. In another pan, place the olive oil and bring over medium heat. Add onion and garlic and brown. Add the flour and milk and cook up to a creamy consistency. Arrange the cauliflower in the pan and season with salt and black pepper. Turn off the fire, wait for it to cool down and transfer the mixture to a blender. Add the leaves now-pro-nobis and beat up to a homogeneous consistency. Serve later.
Oven
Ingredients
- 4 egg
- 1 seed -free and chopped tomatoes
- 2 tablespoons of oats
- 1 green -free green peppers
- 1 peeled and chopped onion
- 2 chopped cabbage leaves
- Gets up to taste
- Olive oil
Methods of preparation
In a container, put the eggs and salt and, with the help of a fork, beat well. Add the other ingredients and beat again until smooth. Afterwards, gain a pan with olive oil, arrange the eggs on it, cover with an aluminum sheet and cook preheated at an average temperature for 20 minutes. Serve later.
Grilled aubergines with yogurt sauce
Ingredients
- 2 aubergines
- 2 tablespoons of olive oil
- 170 g of yogurt natural
- 1 chopped garlic tooth
- 1/2 lemon juice
- Cipollina herb, salt and grinded black pepper to taste
Methods of preparation
Wash and cut the aubergines into slices of about 1 cm. Sprinkle the salt and leave to rest for 10 minutes to remove the bitterness. Then rinse and dry with paper napkin. Heat a pan or grid over medium heat. Brush the aubergine slices with olive oil and grill for 3-4 minutes on each side until they are soft and gold. Season with black pepper. In a small bowl, mix yogurt, garlic, lemon juice and chives. Season the salt if necessary. Put the slices of grilled aubergines on a plate and pull with the yogurt sauce. Serve later.
Pancakes stuffed with vegetables
Ingredients
Mass
- 2 eggs
- 1 tablespoon of olive oil
- 1 cup of full flour tea
- 1 cup of homemade broth tea
- Olive oil
Filling
- 1 carrot peeled and cut into stripes
- 350 g of cooked pea
- 100 g of cooked pod
- 1 semi -free yellow pepper and strips cut
- Rooms and black pepper ground to taste
Methods of preparation
Mass
In a blender, put the broth, eggs and olive oil and beat well. Add the flour and slam again until smooth. Then fat a pan with olive oil and bring over medium heat to heat. With the help of a shell, take some pasta and disparate on the pan. Fry until the bubbles start and turn carefully to brown on the other side. Repeat the process with all the dough and set aside.
Filling
In a container, put all the vegetables and mix well. Season with salt and black pepper. So, with the help of a spoon, fill the pancakes with the mixture and wrap. Serve later.
Tofu skipped with soy and vegetables
Ingredients
- 300 g of still cut tofu cut into cubes
- 2 tablespoons of Shoyu
- 1 tablespoon of olive oil
- 1 peeled carrot cut into thin stripes
- 1 zuchinis cut into a thin half
- 1 seed -cut chilli chili in strips
- 100 g of sliced mushrooms
- 1 clove of peeled and chopped garlic
- 1 teaspoon of fresh grated ginger
- Salt, chopped chives and ground black pepper to taste
Methods of preparation
In a container, season the tofu with half of the Shoyu and leave marine for 10 minutes. Heat a large pan or wok over medium heat, add half of the olive oil and grill the tofu cubes until all sides are golden. Remove and set aside. In the same pan, quickly add the remaining olive oil, garlic and ginger.
Add the carrot, the courgettes, the peppers and mushrooms, mixing for 5-7 minutes over medium-high heat until they are soft but still crunchy. He reports the tofu on the pan, rains with the rest of the soy and mixes gently to incorporate the flavors.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
