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STARTER

Belly salad with chery tomatoes

MAIN COURSE

Boiled chicken fajitas with sautéed vegetables

DESSERT

Strawberries with greek yogurt

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Fabada

MAIN COURSE

Salad with fish and potatoes

DESSERT

Fruit salad

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Chikpea Humus

MAIN COURSE

grilled sea bass with boiled potatoes

DESSERT

oatmeal pancakes with banana

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Pasta salad

MAIN COURSE

Roast chicken with boiled potatoes

DESSERT

Fruit tartlet

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Healthy snacks with fruits

MAIN COURSE

Avocado salad

DESSERT

Porridge with fresh fruit

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Tomato salad, letucce and tuna.

MAIN COURSE

Grilled loin steaks.

DESERT

Fruit salad

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2 medium eggs
120 g rolled oats (or oat flour)
1 ripe banana
120 ml of milk or vegetable drink
1 tablespoon baking powder
fruits (blueberries and strawberries)
Honey (optional)
butter (optional)
1. Prepare the mixture
In a food processor, combine the eggs, oat flakes or flour, peeled banana, milk and yeast. If you prefer, you can mash the banana with a fork and mix all the ingredients in a bowl.

2. Crush or beat
Process until you obtain a homogeneous mixture. If the dough is too dense, add a little milk to lighten it.
3. Cook the pancakes
Heat a non-stick frying pan over medium heat and, if desired, add a little butter, although it is not necessary. Once hot, lower the heat to medium-low and pour in a little of the mixture, forming pancakes 10 to 12 cm in diameter.
4. Turn it over
Cook each side of the pancakes for about 2 minutes, or until you see bubbles on the surface.
Here's the trick to knowing when to flip them: Watch the bubbles pop and leave gaps.
5. Serve and enjoy
Serve the pancakes on a plate, add fruits such as blueberries and strawberries, and a drizzle of honey.

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Simple chicken with dried thyme 250 gram(s) Chopped chicken thighs 150 gram(s) basmati rice 1 envelope(s) concentrated tomato 140 gram(s) Peas 1 unit(s) Red pepper 1 unit(s) Onion 1 unit(s) Italian green pepper 1 envelope(s) dried thyme

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INGREDIENTS

8 oz any long pasta, spaghetti or angel hair are great

4 anchovy filets in olive oil and the olive oil from the jar/can

garlic gloves

red chili flakes

juice and zest of a lemon

1 Tbsp capers

splash of fish sauce

olive oil

spinach, kale, or another green minced (optional)

tinned tuna or sardines (optional)

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STARTER

Spinach and Avocado Salad with Lemon Vinaigrette

MAIN COURSE

Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

DESSERT

Chia Pudding with Fresh Berries and a Drizzle of Honey

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Recipe for Grilled Lemon Herb Chicken with Quinoa and Steamed Vegetables

Ingredients:

For the Grilled Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

Juice of 1 lemon

Zest of 1 lemon

2 garlic cloves, minced

1 tbsp fresh thyme (or 1 tsp dried thyme)

1 tbsp fresh rosemary (or 1 tsp dried rosemary)

Salt and pepper to taste

For the Quinoa:

1 cup quinoa

2 cups water or vegetable broth

A pinch of salt

For the Steamed Vegetables:

1 cup broccoli florets

1 cup carrots, sliced

1 cup bell pepper strips (red, yellow, or orange)

Salt and pepper to taste

Instructions:

1. Prepare the Chicken Marinade:

In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.

Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken.

Seal the bag or cover the dish, and refrigerate for at least 30 minutes to marinate (preferably 2 hours for maximum flavor).

2. Cook the Quinoa:

Rinse the quinoa thoroughly under cold water.

In a medium saucepan, combine the quinoa, water (or broth), and a pinch of salt. Bring to a boil.

Once boiling, lower the heat to a simmer, cover, and cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed.

Fluff the quinoa with a fork and set aside.

3. Steam the Vegetables:

While the quinoa is cooking, steam the vegetables. If you have a steamer basket, fill a pot with about an inch of water, bring it to a boil, and place the vegetables in the steamer basket.

Steam for about 5-7 minutes, until the vegetables are tender but still vibrant in color.

Season with salt and pepper to taste.

4. Grill the Chicken:

Preheat your grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for 6-7 minutes per side or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.

Let the chicken rest for a few minutes before slicing.

5. Assemble the Dish:

On each plate, place a serving of quinoa. Top with steamed vegetables and slices of grilled chicken.

Optionally, drizzle some extra lemon juice or a light vinaigrette over the quinoa and veggies for added flavor.

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Grilled Chicken with Quinoa and Vegetables

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The Healthiest Ever Mediterranean Pasta Salad | Easy & Delicious

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Cherry Tomato Salad Recipe #summer #salad #tomato

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2 kiwi

1 mango

150g pineapple

100g grapes

400g mixed berries

we used strawberries, raspberries and blackberries

1 large orange

2 tsp honey

(optional)

Method

Step 1

Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi.

Step 2

Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi.

Step 3

Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl.

Step 4

Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice, add a drizzle of honey, if you like. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.

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Lemon and thyme chicken, with garlic and onion

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FLUFFY HOMEMADE PANCAKES🥞#pancake #recipe #food

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Can You Make PERFECT Festive TUNA SALAD in 10 Minutes?