Search
Language
"3 best formulations for delicious, fat-reducing meals"
Table of Contents
1. Other Components:
– 150 g of salmon (portion), – 50 g of cassava (half of the package), – 100 g of fermented cabbage (in an incomplete glass), – 25 g of onion (1⁄4 slice), – 10 g of rapeseed oil (spoonful), – 5 g of garlic (clove), – salt (pinch). Nutritional value of the entire portion: – energy 597 kcal, – protein 38 g, – fat 32.5 g, – carbohydrates 35.7 g, – fiber 5.7 g.2. Preparation
The salmon should be washed and then sprinkled with salt and garlic. Afterwards, place it in a preheated oven in a heat-resistant container for approximately 20-25 minutes. Buckwheat can be prepared in two ways: in bags weighing 100 g each – in this case, you need to place the bag in boiling water and cook for 15 minutes. You can also cook raw buckwheat directly. In this case, add a portion of buckwheat to salted, boiling water in a ratio of 2:1 (water: buckwheat) and cook for 15 minutes with a slightly raised lid. The grains should absorb all the water. Any excess water should be drained. The cabbage should be drained, rinsed, and chopped. Then, add finely chopped onions, drizzle with oil, and mix.3. Essential components required to prepare the dish:
– chicken fillet weighing 200 g (large breast piece), – whole grain bread weighing 60 g (2 slices of whole grain bread), – salad weighing 30 g (6 leaves), – tomato weighing 200 g (large fruit), – cucumber weighing 100 g (1/3 of a large piece), – onion weighing 25 g (1/4 of a piece), – balsamic vinegar weighing 10 g (1 tablespoon), – olive oil weighing 10 g (1 tablespoon). The nutritional value of the entire serving is: – energy 495.8 kcal, – protein 49.9 g, – fat 14.2 g, – carbohydrate 37.4 g, – fiber 8.8 g.4. Preparation of the meal
Clean the chicken breast thoroughly, cut it into pieces, and season it with selected spices. Prepare it on a fat-free pan. Cut whole grain bread into cubes, drizzle with olive oil, and bake it in the oven at 200°C for about 10 minutes. Wash the salad, tomatoes, and cucumbers thoroughly. Chop the salad, cut the tomatoes, and slice the cucumber and onion into thin slices. Mix all the ingredients in a bowl. Drizzle with a mixture of balsamic vinegar and olive oil. Sprinkle with bruschetta. 3. Prepare turkey meatballs in tomato sauce with barley and cooked beets. Tender turkey meat combined with barley rich in fiber and beets rich in nutrients. A great dish for a delicious and healthy lunch for the whole family.5. Ingredients:
– ground meat of turkey (from fillet) 200 g (large portion), – egg 50 g (piece), – barley groats 50 g (1/2 bag), – wheat roll 40 g (1/2 roll), – milk 2% 50 ml (1/5 cup), – tomato 200 g (large), – garlic 5 g (clove), – onion 25 g (1/4 onion), – olive oil 10 g (spoon), – red beans 100 g (1 piece), – lemon 50 g (1/2 lemon). Nutritional value of the whole portion: – energy 748.7 kcal, – protein 59.4 g, – fat 20.1 g, – carbohydrates 77.8 g, – fiber 10 g.6. Preparation
The bread should be thoroughly soaked in milk before being combined with the meat and then compressed. Add one egg, season, mix. Shape into small balls. Heat oil in the pan, sauté the onion and garlic. Include the crushed tomatoes (canned or fresh, according to the season). Season to taste. Pour the sauce into the pot, insert the meatballs into it, and simmer for twenty minutes. Serve with a side dish. Cook beetroot in boiling water until soft, then grate on a coarse grater and drizzle with lemon juice.
