Arugula Salad with Mango Dressing

This delicious salad is a perfect side dish and packed full of bold flavors!

Ingredients:

1 serving of vegetables (olives and arugula)
1 Tbsp. of chopped shallots
1 serving of mango
Balsamic vinegar
Salt and pepper

Preparation:
Pureé the olives with balsamic vinegar, salt and pepper. Peel the mango, remove the flesh from the core and cut into small cubes. Purée some of the cubes with the dressing, set aside the rest. Add the shallots to the dressing. Wash, clean and dry arugula. Mix with the mango cubes and the dressing. Pair the salad with any protein according to your plan – a fish fillet or tofu are two delicious options.

Rhubarb Soup

Although rhubarb is often associated with sweet foods, rhubarb is also delicious in savory dishes.

Ingredients:
1 serving of chicken
1 serving of vegetables (rhubarb, carrots and onions)
3/4 cup (200 mL) vegetable stock
Salt and pepper 

Preparation:
Cut the chicken into cubes. Cut the onions and rhubarb into slices. Peel the carrots and cut into cubes. Cook the chicken meat briefly in the pan, add the onions and cook for 5-10 minutes. Deglaze with vegetable stock. Add the carrots and rhubarb, allow to simmer for about 25 minutes and then season to taste with salt and pepper. Enjoy!

Rhubarb Parfait

This combination of strawberries and rhubarb is a classic and absolutely delicious!

Ingredients:
1 serving of rhubarb
1 serving of cottage cheese
1 serving of fruit (we recommend strawberries)

Preparation:

Simply steam the rhubarb in some water for a few minutes. Alternately, layer cottage cheese, rhubarb and strawberries and enjoy.

Salad with Sole and Apple

This easy and quick salad helps you get your apple day in a delicious meal!

Ingredients:

1 serving of sole filets
1 serving of salad according to your plan
1 apple
Vegetable Broth
Vinegar
Salt and pepper

Preparation:
Cut the fresh sole filet into medium-sized pieces, season with salt and pepper and cook on each side just before serving. Clean, wash, spin and cut the salad into bite-sized pieces. Wash the apple, pat dry, halve and remove the core. Cut the apple into narrow slices. Mix the vegetable stock with salt, pepper and vinegar. Mix the dressing with the salad in a bowl. Arrange on a plate and serve. Enjoy!

Apple Tiramisu

Today we have a twist on an Italian classic. Give it a try and let us know what you think!

Ingredients:
1 serving of cottage cheese
2 slices of rye crispbread
1 apple
1 cup of espresso
Cinnamon
Cocoa powder
Mineral water
Vanilla

Preparation: 
Place the crispbread on a plate and add soak lightly with the espresso. Wash and grate the apple, spread half on top of the crispbread and sprinkle with cinnamon. Mix the cottage cheese with the vanilla and water and spread half of it on top of the crispbread. Place the second slice of crispbread on top and soak lightly with the espresso again. Top with the other half of the grated apple and finally spread the rest of the cottage cheese on top. Chill in the fridge for at least an hour, the longer the better. Sprinkle with cocoa powder before serving and then enjoy.

Tip: If there is no cottage cheese on your plan, you can swap this with yogurt. The apple can be replaced with another grated fruit or even fruit puree.

Tofu Stir-Fry with Red Cabbage

This stir-fry is easy to make and packed full of flavor and nutrients!

Ingredients:
1 serving of vegetables (red cabbage and onion)
1 serving of tofu
1 Tbsp. of soy sauce
Curry powder
Chili powder
Salt and pepper

Preparation:
Peel the onion and cut into rings. Clean the red cabbage and then cut into strips. Press the tofu for 30 minutes and then cut into cubes. Heat a wok or large pan over medium heat. Cook the tofu briefly until brown in color and then remove from the pan. Sauté the onion in the wok and then add the red cabbage and cook for 2 minutes. Add some water and soy sauce and simmer for 5-10 minutes. Add the tofu and season with salt, pepper, chili and curry powder. Enjoy!

Papaya Soy Shake

A great way to use papaya is to blend it into a smoothie. Easy and delicious, this papaya shake is a great breakfast recipe!

Ingredients (1 serving):
1 serving of papaya
1 serving of soy milk
1 serving of oats
A pinch of ginger

Preparation:
Peel the papaya, remove the seeds and cut the pulp into cubes. Add the papaya, oats, ginger, and soy milk to a blender and blend until smooth. Enjoy!

Balsamic Pork Chop with Mushrooms

Today we have delicious, savory recipe for you using mushrooms and pork chops!

Ingredients:
1 serving of pork (or meat depending on your plan)
1 serving of vegetables (such as mushrooms)
1 diced shallot
Rosemary
Balsamic vinegar
Oil
Salt and pepper

Preparation:
Peel the shallot and finely dice. Clean the mushrooms and cut them into small pieces. Remove the leaves from the rosemary and chop finely. Season the pork chop and then cook in a pan with oil for 2 minutes on each each side. Wrap the pork chop in aluminum foil and let it rest. Add the onions, mushrooms, and rosemary to the remaining oil and cook everything 5 minutes. Deglaze with balsamic vinegar and let it reduce. Place the pork on a plate and drizzle with the mushroom and balsamic glaze. Enjoy!

Stuffed Vegetables

Today we have another sweet and savory dish which is combining vegetables and apple sauce. Give it a try and let us know what you think!

Ingredients: 
1 serving of yellow lentils 
1 apple, diced
1 serving of vegetables (zucchini, leek, shallots) 
1 Tbsp. oil
Vegetable Broth
Balsamic vinegar
1 Tbsp. chopped parsley
Curry powder
Cinnamon
Cumin
Nutmeg
Salt and pepper

Preparation:

Wash the apple, remove the core and dice. Cook zucchini in salted water. Cook the apple and shallot in oil, season with cinnamon, cumin and add vegetable stock. Let the mixture simmer for 10-15 minutes and then puree until smooth. Wash the lentils and then cook for 10 minutes. Cut leeks into strips and add them to the lentils. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable stock and some vinegar. Drain the zucchini, cut in half, scoop out the middle with a spoon, fill with the lentil mixture and drizzle with the apple sauce. Garnish with parsley and enjoy!

Leek Salad with Soybean Sprouts

This leek salad combines sweet and savory for a delicious light and refreshing salad.

Ingredients:

1 serving of soybean sprouts
1 serving of leeks
1 serving of fruit (mango or apple would work great!)
Curry powder
Balsamic vinegar
Salt and pepper

Preparation:
Cut your fruit of choice into pieces. Wash soybean sprouts and set a small portion aside. Wash the leeks, peel them and cut them into thin rings. Heat a pan with a little water and cook the soybean sprouts and leeks in it briefly. Season with curry powder, salt, pepper and vinegar. Allow to cool, add fruit and serve.