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Recipes for refreshing lunches
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1. It's a barley fridge with basil
2 servings: strawberries 300 g (2 glasses), natural yogurt 2% fat. 250 g (glass), ?? food milk 2% fat. 125 g (0.5 glasses) lemon juice 20 g (2 tablespoons), ̇ basil (a few leaves). Preparation time: 10 minutes.2. It's a beetroot refrigerator
2 servings: baked beans 240 g (2 slices), balsamic vinegar 5 g (slice) Greek type natural yogurt 150 g (small art), ?? garlic 3 g (little tooth), 20 g lemon juice (2 teaspoons), salt 1 g (pin), black pepper 1 g (1 pin), pepper 3 g (3 spoon). Preparation time: 10 minutes. All ingredients are placed in a blender dish and mixed into a mixture of meat.3. Tomato gazpacho
2 servings: Tomatoes 510 g (3 pieces), Cocktail tomatoes 200 g (2 pieces) Red pepper 75 g (0.5 pieces), pumpkin 55 g (0, 5 pieces), garlic 3 g (small tooth), onion red 75g (0.5 parts), olive oil 10 g (slice), fresh basil (a few leaves), salt 1 g (peel), black pepper 1 g. Preparation time: 20 minutes.4. Avocado and cucumber fridge
2 servings: cucumber 111 g (peel), avocado 141 g (pea), 40 g lemon juice (4 teaspoons), natural Greek yogurt 150 g (small art), 8 g of black pepper (2 teasposts), melt (a few leaves), 1 g of salt (spinach), 2 g of pepper (black pepper). Preparation time 20 minutes. Wash the avocado, peel, remove the buds and cut into smaller pieces.5. A cucumber cooler with coconut milk
2 servings: coconut milk 400 g (spinach), cucumber 222 g (2 pieces) rare cherries 60 g (4 pieces), ?? lemon juice 60 g (6 teaspoons), 3 g garlic 3 g (small tooth), 48 g spinach 6 tablespoons, salt 1 g (spice), 1 g black pepper. Preparation time: 20 minutes.6. Pasta with tomatoes and mozzarella cheese
2 servings: macaroni pen 140 g (2 cups), mozzarella cheese 120 g (pieces) cocktail tomatoes 200 g (2 handles), ?? rucksack 20 g (handles), 32 g spices (4 spoons), 20 g olive oil (2 tablespoons), ‡ pumpkin seeds 20 g (2 spoons) ‡ salt 1 g (spice), 1 g black pepper (pice). Preparation time: 30 minutes. The macaroni should be cooked al dente in salted water.7. It's a tuna salad
2 servings: white basmati rice, cooked 140 g (glass), tuna in 170 g (slice) oil, red onion 150 g (corn), ?? cocktail tomatoes 200 g (2 teaspoons), 16 g hot parsley (4 tablespoons) olive oil 20 g (2 spoons), 20 g lemon juice (2 tablespions), 1 g ruminant pepper, 1 g black pepper (pepper), 1g salt (peper). Preparation time: 15 minutes.8. Variety bowls with avocado and pepper
(2 servings): Greek cashews, cooked 280 g (2 teaspoons), avocado 141 g (spoon), ?? potatoes, baked 170 g (glass), 40 g pumpkin seeds (4 tablespoons) 32 g cucumbers (4 teasposes), 50 g mustard (2 spoons), 6 g vinegar vinegar (lipped), 20 g olive oil (2 teases), 28 g honey (2 tease), 1 g salt (spinach), 2 g black pepper (1 tease). Preparation time: 15 minutes O olives to be diluted with honey, mustard, cloves and spices.9. Buddha bowl with egg
(2 servings): Greek cashews, boiled 280 g (2 cups), hard boiled eggs 200 g (4 cups) green canned peas 170 g (glass), red onions 150 g (cups), olive oil 20 g (2 tablespoons), lemon juice 10 g (2 spoons), mustard 20 g (two spoon), honey 28 g (2 cubes), salt 1 g (spoon), black pepper 1g (cup), onions 1 g (1 cup) Time of preparation: 20 minutes.10. Buddha bowl with salmon
2 servings: roasted salmon 100 g (packaging), rucola 80 g (4 handfuls) dried tomatoes 80 g (4) avocado 141 g (art), ?? cocktail tomatoes 200 g (2 handlings), 20 g lemon juice (2 tablespoons), 20 grams of pumpkin seeds (2 spoons), 16 g of grape berries (2 spoon). Time of preparation: 15 minutes. Cut into smaller parts.
