Red Gazpacho (10 minutes)
Ingredients for 6 servings:
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500 g tomatoes
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1 shallot
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1 red bell pepper
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1 celery stalk
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1 clove garlic
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4 tbsp olive oil
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70 ml balsamic vinegar
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Salt, pepper, parsley
Instructions:
Deseed the tomatoes and bell pepper, peel the shallot and garlic. Blend everything one by one in a blender (or with an immersion blender). Season with salt and pepper and garnish with parsley. Serve in small glasses.
Nutritional value per serving (1 glass):
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133 kcal
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1.4 g protein
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5.9 g carbohydrates
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10.5 g fat
Stuffed Avocado (15 minutes)
Ingredients for 4 servings:
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2 avocados (cut into small cubes)
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1 apple (cut into small cubes)
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100 g crayfish tails
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100 g cucumber (seedless, diced)
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1 tbsp Greek yogurt
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1 tbsp light mayo (halvanaise)
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1 tbsp fresh dill (chopped)
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Pinch of salt and pepper
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Squeeze of lemon juice
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Dash of Tabasco
Instructions:
Halve the avocados, remove the pit, scoop out the flesh and dice it. Save the shells for serving. Dice the apple and cucumber. Mix the remaining ingredients into a dressing, combine everything, and fill the avocado shells. Garnish with fresh dill.
Tip: Extra filling? Use it as a spread on crackers or bread, or mix into an endive salad.
Nutritional value per serving:
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268 kcal
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7.1 g protein
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6.4 g carbohydrates
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22.5 g fat
Flaxseed Crackers with Chicken Curry Salad (15 minutes)
Ingredients for 4 servings
Crackers:
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8 tbsp ground flaxseed
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4 tsp pumpkin seeds
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4 tsp sunflower seeds
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8 tbsp boiled water
Chicken Curry Salad:
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100 g smoked chicken breast
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4 tbsp light mayo (halvanaise)
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0.5 tbsp curry powder
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1 tsp turmeric
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0.5 tsp paprika powder
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Pinch of ginger powder
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Pinch of chili powder
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Squeeze of lemon juice
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Salt and pepper to taste
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Parsley/chives for garnish
Instructions:
For the crackers:
Mix all ingredients and let sit for 2–3 minutes. Spread on a baking sheet lined with parchment paper into 4 round or rectangular shapes. Microwave on full power for 3–4 minutes. Flip carefully and microwave another 2 minutes. Let cool on a rack.
For the chicken curry salad:
Slice the smoked chicken into strips. In a bowl, mix the mayo with all spices, lemon juice, salt, and pepper. Stir in the chicken. Store in a sealed container in the fridge for 2–3 days.
Nutritional value per cracker with topping:
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322 kcal
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10.2 g protein
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9.6 g carbohydrates
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27 g fat