Spinach and Fried Eggs

Yesterday we talked about the classic combination of pairing spinach with fried eggs. It doesn’t only taste good, but can also be combined with other ingredients, depending on your preferences. 

Ingredients:
1 serving of spinach
Red onion
1 garlic clove
1 serving of eggs
Freshly grated ginger
Salt and pepper

Preparation:
Wash and dry the spinach. Dice the onion, garlic and ginger finely and fry in a pan on low heat. Then add the spinach and cook until it has completely wilted. Season with salt and pepper. In a separate pan prepare fried eggs to your liking. Serve the eggs over the spinach and enjoy!

Apple Crusted Feta

Yesterday we highlighted the benefits of apples so today we have delicious recipe using apples for you!

Ingredients:
1 serving of feta (from sheep’s milk)
1 slice of crisp rye bread
1 apple
1 serving of salad
1 Tbsp marjoram/oregano
Salt and pepper

Preparation:
Preheat the oven to 125-150°F. Use a food processer to blend the rye bread into flour. Cut the feta into slices, place in an oven-safe dish, and heat in the oven. Grate the apple and mix with the rye flour. Heat a pan and toast the apple/rye flour mixture in it and season with salt, pepper and marjoram. Then take the feta and roll it in the toasted mixture. Wash the salad, arrange it on a plate, and then add the “breaded” feta slices on top. Enjoy!

Fresh Herbs

Fresh herbs are a great way to add flavor and variety to meals! A simple tomato can taste completely different when paired with basil or roasted potatoes taste earthy and flavorful with rosemary! No matter what herbs you pick, it is hard to go wrong!

Not only do herbs add delicious flavor but they also have amazing nutritional and health benefits. Today we are showcasing a hearty, earthy, and aromatic herb: rosemary.

Rosemary has excellent immune boosting benefits as it contains antioxidants and anti-inflammatory substances. It can increase circulation, support digestion, help eliminate toxins from the body and reduce stress. In the kitchen, it is a fabulously versatile herb and goes well with many dishes. The easiest way is simply by adding it to any roasted dish such as chicken, potatoes, or mixed root vegetables. Even simply adding lemon and rosemary on top of salmon before baking it can transform the dish! If this has not convinced you enough, rosemary is also very easy to grow in your garden or indoors in a small pot.

Tuna and Mango Salad

This tuna and mango salad is refreshing and delicious but most importantly easy to prepare!

Ingredients:
1 serving of fresh tuna
1 serving of iceberg lettuce
1 serving of mango
Vegetable broth
Salt and pepper

Preparation:
Cut fresh tuna fillet into medium sized pieces, season with salt and pepper, and then sauté for two to four minutes on each side, just before serving. Clean, wash and dry the salad and then cut into bite-sized pieces. Peel the mango and cut into thin strips. Combine the mango and lettuce, season with salt, pepper, and vegetable broth. Arrange fish and salad on a plate and enjoy!

Tip: For more flavor you can also add chili to the mango salad or depending on your plan/phase make a salad dressing using ginger, soy sauce, garlic, and chili.

Stuffed Zucchini

This recipe is a unique twist on stuffed zucchini but very delicious!

Ingredients:
1 serving of yellow lentils
1 apple, diced
1 serving of vegetables (e.g. zucchini, leek, 1 teaspoon of onion cubes)
1 tablespoon of oil
1 tablespoon of chopped parsley
Curry powder
Cinnamon
Caraway
Nutmeg
Vegetable broth
Vinegar
Salt and pepper

Preparation:
Take the zucchini and cut in half length wise. Then boil until al dente in salt water with caraway, drain and set aside to cool. Wash the apple, remove the seeds and dice into cubes. Sauté the apple and onion cubes in oil until translucent, season with cinnamon and deglaze with some vegetable broth. Let the apple sauce simmer for a few minutes and then puree using a blender. Wash the lentils, cook them for 10 minutes, then add the washed and cut leek. Cook for another 8 minutes and season with salt, pepper, nutmeg, vegetable broth, and some vinegar. Take the cooked zucchini and hollow out the center with a spoon, fill with the lentils and top with the apple sauce. Sprinkle the parsley over it and enjoy!

Asian Inspired Grilled Turkey

Today we have another delicious recipe for you that is perfect for lunch or dinner!

Ingredients:
1 serving of turkey breast
3 Tbsp of oil
2 tsp salt
A pinch of each cinnamon, cumin, cardamom, and sweet paprika powder
1 serving of carrot
1 handful of fresh coriander
Salt and black pepper
Apple cider vinegar and oil
(From phase 3 onwards, 1 tsp of ground hazelnuts may be added as part of a treat meal)

Preparation:
Mix the oil with salt and spices, rub on the turkey breast, and marinate for at least 30 minutes or overnight. Peel the carrot and grate it finely. Chop coriander leaves and mix with the carrots. Season the carrot and coriander slaw with salt, pepper, vinegar and oil. Grill the turkey and then enjoy with the carrot and coriander slaw!

Mushroom Salad

This mushroom salad with bread cubes is a great blend of sweet and savory and is perfect for summer.

Ingredients:
1 serving of oyster mushrooms
1 serving of lettuce
1 serving of papaya
A few drops of vinegar
Salt and pepper
Fresh garlic
Wholemeal rye bread

Preparation:
Clean the lettuce, wash it and spin it dry. Chop the garlic finely. Cut the mushrooms into bite-sized pieces. Halve the papaya, remove the seeds with a spoon and then remove the pulp with a spoon or knife and cut into slightly larger cubes. Heat a pan and cook the mushrooms and garlic until soft. Arrange mushrooms, lettuce, and papaya cubes on a plate, drizzle with vinegar, and season lightly with salt and pepper. Cut the bread into cubes, season and roast in a coated pan until crisp. Add to the vegetables and give everything a quick toss. Enjoy!

Tip: For extra flavor try adding other spices or herbs such as chili.