Meat & Fish
Creamy Banana & Avocado Smoothie!
1/2 avocado, stone an skin removed
1 1/2 cups almond milk (or any other milk)
1/2 - 1 teaspoon ground cinnamon
1/2 teaspoon vanilla paste
1 tablespoon raw honey
1 tablespoon chia seeds
1 tablespoon bee pollen
1 tablespoon peanut better (optional)
Handful of ice
Place all ingredients in a blender. Blend on high speed for half a minute until you reach a smooth consistency. Enjoy!
Ingredients: (For 2 people)
2 cloves of garlic
150 grams of broccoli
Salt to taste
First we will wash and chop all ingredients.
In the wok, add a little oil along with the chopped garlic and start cooking. Add the potatoes and let it cook for about five minutes with the lid of the wok on. Then add the carrots with a pinch of salt and let it cook for about ten minutes over medium high heat.
Over time, add chopped broccoli and asparagus. Sauté using a wooden spoon, and leave for another ten minutes.
In a bowl we added a splash of soy sauce so that the food will the suck the sauce on the bottom.
We added a bit more soy sauce on the Wok and we'll have our healthy Vegetables recipe of the day ready. Delicious!
6 chicken thighs
a bag of frozen vegetables
Basil leaves crushed
Salt and pepper to taste
In a saucepan, cook the chicken with a sprig of laurel, garlic and salt to taste and when ready drain the chicken pieces.
As soon as the chicken is well drained, put it in a bowl and swam with the juice of oranges, add salt and pepper to your liking and let it marinate for about 30 minutes.
After the indicated time, heat a pan with a little oil, then gradually add the chicken pieces. Brown them well on all sides and remove from the heat.
To accompany, use another pan to melt some butter or margarine and empty the bag of frozen vegetables. Sauté a little and then added what was left of the orange juice in which we immersed the chicken. When the vegetables are tender, remove from the fire.
To serve, mix the chicken with the vegetables and add some of the sauce on each plate.
TUNA SALAD WITH PASTA
We boil the eggs in salted water and simultaneously we boil the pasta in salted water until it reaches the 'al dente' state.
Then we filter it to get rid of the water, and pass it by a jet of cold water to stop the cooking.
We sprinkle it with olive oil to keep it loose, stir well to distribute the oil well and let it cool.
We then cut the surimi sticks into slices. Chop the boiled eggs into small cubes. We mix the tuna with its own oil. We drain the corn juice.
Mix all ingredients in a bowl, and serve on plates.