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This herring salad with beetroot and eggs is a nutritious and delicious breakfast option. It's easy to make and packed with essential nutrients. Enjoy a healthy start to your day!
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01-09-2016 – 31-08-2018 2016-1-LT01-KA219-023129_1 HealthyWe – FutureGuaranteeHealthyFood Menu 2nd Mobility ROMANIA
I‘lleatsomebreakfast, thenchangetheworld Ingridients: • 2-3 beetroots • 3 boiled potatoes • 4 eggs boiled • 4 pieces of salted herring • Mayonnaise • Salt & Pepper ( optional, check how salty your herring is) Instructions: • Step 1 : Boil you potatoes, eggs and beetroot until soft. • Step 2: Peel everything and grate your beetroot and potatoes. Cut herring and eggs into small pieces. • Step 3: Layer the salad, first we add herring, then mayo, then potatoes,then mayo, then carrots, onions, mayo and lastly beetroot and eggs. • Step 4 : Serve with parsley or dill and enjoy! Best eaten the next day.
Healthy&Organic oatmeal cookies are the best healthy grab-and-go breakfast to start your day with energy. Ingridients: Produce: ¾ cranberries, dried; Refrigerated: 2 Eggs; Condiments: ½ cup Honey; Pasta&grains: 1 cup Oats, ½ Rolledoats also known as instant oats; Baking&Spices: ½ cup Brown rice flour, 1 tbsp. Vanilla essence; Oils&vinegars: ¼ cup Coconut Oil; Nuts&seeds: 1 cup Coconut, ½ cup Desiccated coconut, ¼ cup Flaxseed, ground, 1/3 cup Pumpkin seeds, 1/3 Sunflower seeds. Instructions: • Preheatoven to 180c. • Cover a cookierackwithparchmentpaper. Setaside. • In a largemixingbowlcombineallthedryingredients : rolledandjumbooats, desiccatedandshreddedcoconut, flour, cranberriesandseeds. • Addeggs, honey, coconutoilandvanilla. • Combineuntil it forms a stickycookiebatterthatcomeseasilytogether to formscookies. Ifthebatteristoodry - it shouldnot be - butyoucanaddup to 6 tbspcoldwater to makethebattercomestogether. Addthem 1 tbsp at a time. • Slightlyoilyourhandswithcoconutoilandshapecookieballs. • Placeeachballsonthecookierackleaving a thumbspacebetweeneachcookie. Youshould be able to make 8 largecookies. • Press thecookiesslightlywithyourhandpalm to flatten. • Bake for 15-20 minutes oruntilthesides are crispyandgoldenbrown. • Cooldownon a rackandstorein a cookieboxinyourpantryforup to 1 week. • Can be makeaheadandenjoyedduringtheweekas a grabandgobreakfastcookie.
“Friends buy you a lunch. Bestfriends eat your lunch“ Ingridients: • 500gr cottagecheese • 2 eggs • 1 glasssugar2 tbspcream • 50gr butter • ½ glasssemolina • ½glass flour • 1 tbspvanillasugar • 1 tbspbakıngpowder • 1 lemon zest Instructions: • Preheat the oven 180C and butter the cake tray. • Mix cottage cheese with sugar, cream and eggs until smooth. Then add melted butter, semolina, flour, lemon zest, vanilla and baking powder. Mix it well. • Pour the batter into the cake tray and bake for 40 min. Serve it warm with your favourite jam or cream. Though it's good just by ıtself! Enjoy!
LunchTime: CreamyPotatoCarrotPuree&MeatBallswithMushroomFilling
“It‘snot a diet, it‘scalledeatinghealthy“ Ingridients: • 1 Garlicclove • 1/2 lbMushrooms • 3/4 Onion, large • 1/2 Zucchini, medium • Pork • 1 Egg, large • 1 tbspMayo • 1/8 tspBlackpepper, freshlyground • 1 tbspFlour • 1 tspSalt • 1 Salt • 1 1/2 lb carrots, cut into 1/2-inch pieces • 2 1/2 lb large potatoes • 1/2 cupheavycream • 3 tablespoonsunsaltedbutter • 1 teaspoon fine sea salt Instructions: MeatBalls: Use the super fine grating surface to grate the onion. In a bowl combine the ground pork, grated onion, egg, mayo, bread crumbs, salts, pepper and minced garlic. Mix well and set aside.Chop you mushrooms. Chop you onions into small pieces. In a pan add oil, mushrooms and onion and cook on medium/high for about 5-7 minutes or until onion and mushroom cooked. Mix frequently.Lightlysalt and pepper. Add the dill, cream cheese and sour cream mix well and cook for about another minute on low heat. Let mixture cool a bit. Take some meat and pat it down to look like a pancake. Add oil to a large pan to completely cover the bottom of pan and once oil is warm add the meatballs. Cook about 5 minutes on each side. Transfer to an over safe dish and bake covered at 350°F for about 10 minutes. Puree: While carrots are boiling, peel potatoes and cut into 1/2-inch pieces. dd potatoes to boiling water and cook, uncovered, until tender, about 10 minutes, then drain in a colander. While potatoes are cooking, purée carrots in food processor with 1/4 cup cream until smooth, about 2 minutes. Heat butter and remaining 1/4 cup cream in pot over moderate heat, stirring, until butter is melted, then force potatoes through ricer into pot. Add carrot purée, sea salt, and pepper to taste and stir until combined well.
LunchMatters: Pink ColdSoup= Source of Probiotics Ingridients: • 500ml kefir; • 3 mediumbeets, boiledandpeeled; • 2 largecucumbers, diced; • 2 Egss, hardboiled; • A bunchofchives, chopped; • Salt; • Freshlygroundedpepper; • 450 g potatoes Instructions: • Boilthepotatoes. Youcaneither serve thepotatoesboiledor to addanextracrisp, quicklysauteetheminoilbeforeserving. • Blendthekefirandbeetsin a blender, seasonwithsaltandpepper. Youmayneedquite a bitsalthereasthebeetsgive a lotofsweetnessandaddingsaltwillbalance it, soadd it according to yourtaste. • Stirinthedicedcucumber. Dividebetweenplatesand serve with a dollopofcrèmefraiche, a fewslicesofeggandgenerouslysprinkledwithchives, dill, andpotatoesontheside. Enjoy!
“Thefasteryoueat, themoreweightyougain ..“ Ingridients: • Hulledgrain; • 3 potatoes; • 3 carrots; • 1 onion; • 500 ml stock; • Saltandpeppers Instructions: • Fryonionsandcarrots; • Put onions, carrots, potatoesandhulledgrainsintostock; • Slowlycook
BuckwheatwithVegetables – SuperFood Ingridients: • 1/2 tspcuminseeds • 1/2 redonion, finely chopped • 1 garlic, minced • 1 smallcarrot, cutintosmallcubes • 100g broccoli • Sweetcornandgreenpeas • 1-1.5 tspsalt Instruction: • Add 1 cup of water into a pan, add buckwheat, let it reach boiling point and then turn the heat off and leave it for 10 min. • Heat your pan with some cooking spray or olive oil and add onion and garlic for 5 min, then add carrots, broccoli, sweetcorn and green peas. Cook for 5 min more. • Addbuckwheat, mix well.
„Nothingsayshomelikethesmellofbaking“ Instructions: Mix ingredients together, melt butter in hot pan and drop patties in. Cook until well-browned on both sides! Ingridients: • 3 cups small-curd cottage cheese; • 3Eggs; • 1 1/2 cupsflour; • 1 tspsalt; • Butterforpanfrying
“Todayis a gooddayfor a goodday“ Ingridients: • 3 medium, newpotatoes (about 440 grams); • 1 cup dry split peas, rinsed; • 3 medium carrots, shredded (you want 2 cups of shredded carrot); • 1 small onion, minced (about ¾ cup minced onion); • 2 cloves of garlic, minced; • 1 teaspoongroundcumin; • ¼ cupchickpeaflour; • sea salt and ground black pepper, to taste Instructions: Peel and chop the potatoes. Place them in a medium saucepan and cover them with cold water. Place the saucepan over medium-high heat and bring to a boil. Lower the heat to a simmer and cook the potatoes for 12 minutes, or until quite mushy and soft. Drain the potatoes and return them to the pot to dry out for a minute or so. Fill the same medium saucepan with 3 ¼ cups of water. Bring the water to a boil over medium-high heat. Add the split peas and stir. Lower the heat to a simmer. Cook until the split peas have absorbed most of the liquid and are quite soft/mushy, about 35 minutes. Take the split peas off the heat and mash them with a fork. Transfer the mashed split peas to the bowl with the potatoes. Add the grated carrots to the bowl, along with the onion, garlic, cumin, chickpeaflour. Mix and mash all of the ingredients together with your hands. Form the mixture into 10 split pea patties and place them on a baking sheet. Cover the baking sheet with plastic wrap and slide into the refrigerator for at least 2 hours. Cook the patties in batches, browning the sides thoroughly.
