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Recipes for refreshing lunches
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1. It's a barley fridge with basil
The nutritional value per serving (348.5 g): energy value 158.1 kcal, protein 8.6 g, fat 4.4 g, ?? carbohydrate total 22.3 g, fibres 2.7 g. Preparation time: 10 minutes. All ingredients are placed in a blender and mixed.2. It's a beetroot refrigerator
All the ingredients are placed in a blender dish and mixed to a smooth mass. (2 servings): baked beans 240 g (2 slices), balsamic vinegar 5 g (slice) natural Greek type yogurt 150 g (small art), ?? garlic 3 g (little tooth), ‡ lemon juice 20 g (2 teaspoons), ̊ salt 1 g (pepper), ̨ black pepper 1g (peper), citrus pepper 3g (teaspoon).3. This is the list of official languages of the European Union
Wash the tomatoes and cut them into cubes. Wash the cucumber, pick it up and cut it into cubed pieces. Cut the basil leaves. Bring to taste. Nutritional value per serving (466 g): energy value 142.2 kcal, protein 4.8 g, ?? fat 6.4 g,?? carbohydrate total 20.7 g and fiber 6.0 g. Preparation time: 20 minutes.4. Avocado and cucumber fridge
Wash the avocado, pick it up, remove the buds and cut it into smaller pieces. All ingredients are placed in a blender and mixed. (2 servings): cucumber 111 g (corn), avocado 141 g (curdles), 40 g lemon juice (4 teaspoons), ?? natural Greek type yogurt 150 g (small art), 8 g of parsley paste (2 teaspos), minced meat (a few leaves), 1 g of salt (spinach), 1g of black pepper (spin).5. A cucumber cooler with coconut milk
Pull and squeeze the garlic through a spray. Wash the cucumber, remove it from the skin and wipe it with a thick toothpaste. Mix the vegetables with milk. Spit it out with a spoon before eating. (2 servings): 400 g of coconut milk (spoon), 222 g of cucumbers (2 pieces) 60 g of rare trees (4 pieces), 60 g lemon juice (6 spoon), 3 g of garlic (small tooth), 48 g of spices (6 spoons), 1 g of salt (spices), 2 g of black pepper (spice).6. It's a tuna salad
The nutritional value per serving (341.0 g): Energy value of 350, 6 kcal, protein 22, 2 g, ?? fat 17, 2 g and carbohydrate with a total of 31.0 g. fiber 3, 5 g. Preparation time: 15 minutes. Leave the juice for 10 minutes.7. Variety bowls with avocado and pepper
Choose the avocado and cut it into cubes. Pour the sauce, sprinkle it with pumpkin seeds and raisins. (2 servings): Greek cashews, cooked 280 g (2 cups), Avocado 141 g (salt), ?? Calcium, boiled 170 g (glass), 40 g (four cups) pumpkins, 32 g (4 tablespoons), 50 g mustard (two spoons), 6 g (one spoon), wine vinegar (six g), 20 g olive oil (2 spoon) honey 28 g (2 teaspoon), 1 g salt (one cup), black pepper 1 g (two cups).8. Buddha bowl with salmon
Cut the salmon into smaller pieces. Wash the tomatoes and cut them into quarters. Put all the ingredients in a bowl. Bring to taste. (2 servings): smoked salmon 100 g (packaging), roasted tomatoes 80 g (4 servings), 80 g dried tomatoes 4 servings, avocado 141 g (art), 200 g cocktail tomatoes 2 servings lemon juice 20 g (2 tablespoons), 20 g vegetable juices 2 tables pools, 16 g garden cups 2 teaspoons.
