Poke Bowl of Tuna and Quinoa
Ingredients
- Tuna or salmon: If you do not have time to cook it, you have highly recommended can options (we recommend you buy it naturally)
- Quinoa
- Onion
- Spinach leaves
- Mango (optional)
- Condiments you can use: salt, garlic powder, cumin ...
Elaboration
- Wash the quinoa previously and boil.
- Cook the tuna or salmon if necessary (grilled, oven, airfryer ...) and take the opportunity to sauté the onion. In this step you can season to give more flavor to the fish.
- Take a bowl and put spinach leaves on the base, add the cooking quinoa, and tuna or salmon. If you like sweet and salty contrast, we recommend you add chopped mango. The mixture is brutal, and so you have more vitamins and minerals in your preparation. It season to taste and enjoy.
Boloñesa paste
Ingredients
- Textured soy
- Onion, zucchini, red pepper
- Natural or boat fried tomato.
- Lentil paste
- Mozzarella grated
Elaboration
- Soak with hot water the amount of textured soy that we are going to use. Leave at least 30 minutes to soften.
- Cut the onion, zucchini or red pepper as small as possible and fry. Put the lentil paste to boil and reserve.
- Drain textured soy and add to the sauce. Remove well and let cook for a few minutes. Add tomato sauce and let cook. Once ready, remove with the lentil paste and add mozzarella on top.
Frozen
Now with the summer, it is normal to feel less appetite towards certain foods, so we propose to elaborate your own homemade ice cream, without giving up that they are suitable to nourish us correctly. This option is perfect for a snack.
Ingredients
- Protein yogurt or natural Skyr.
- Fruit to chopped taste
- Mischievous peanut
- Chocolate ounces 85%
- Coconut oil (very little amount, is to melt the ounces)
- Protein Scoop (optional)
Elaboration
- Pour in a blender glass, the amount of Yogur Skyr, the chopped and peeled fruit (save a little to decorate), half a amount of peanut powder that we are going to use (reserve the other half) and the protein scout.
- Crush all about 30-45 seconds. Pour into a bowl and take the freezer for about 20 minutes.
- Derretir chocolate ounces with a little coconut oil, we recommend doing so in the microwave small heat touches.
- Remove the bowl from the freezer and throw the melted chocolate on top, which is going to solidify. Sprinkle the rest of peanut powder and decorate with the fruit we had reserved. And enjoy!
Cold chickpea and prawns salad
This option is very nutritious, easy to digest and you can also include it in your summer dinners. The mixture is delicious.Ingredients
- Cooked chickpeas (boat options are very good)
- Prawns
- Avocado
- Lima or lemon
- Purple onion
- EDAMAMES
- Garlic
- Cumin
- Oil
Elaboration
- Sauté a clove of garlic and add the purple onion and prawns. Condicate with cumin, cook for a few minutes and reserve.
- Boil the Edamames in a pot.
- The chickpeas can drain them and use them like this, or give it a touch in the airfryer or oven so that they are more toasted, it is an optional step.
- In a bowl mix all cooked ingredients, add the chopped avocado and dress with oil, salt and lemon or lime.
BACHOUSE IN SAUCE
We will elaborate the meatballs at home, since with this recipe they are super fast to do.Ingredients
- 500 gr Picada veal meat approx
- 1 egg
- 2 grated zucchini
- Salt and pepper to taste
- Ketchup
- Chilli
- Onion
- Lemon zest
- Cinnamon
- Rice
Elaboration
- It is a bowl mix the meat, the egg, the grated zucchini, salt and pepper. Form ball-sized balls so that they are easier to cook. In a pan with a little olive oil, fry until the meat is well cooked.
- In another pan, add olive oil, cut onion and chilli. Cook over very slow heat. Add the tomato sauce, the lemon zest and a touch of cinnamon. Leave over low heat. Once ready, serve the meatballs next to the sauce. If you want to accompany them with a garnish, we recommend boiling rice. You will love the mixture.