1 – Stewed Spicy Beans with Garlic
Stewed spicy beans recipe with tomato sauce, garlic and chili is a perfect high protein dish for the dinner. Serve them with the boiled rice.
Prep Time: 10 min. │Cooking Time: 1 h 30 min. │Servings: 2
Ingredients:
1 lb. dried red beans
8 garlic cloves, chopped
30 oz canned tomatoes with juice
2 onions, chopped
2 carrots
2 celery stalks, chopped
2 tbsp. garlic powder
6 tbsp. Olive oil
half teaspoon chili pepper
half teaspoon cayenne pepper
salt and pepper
1 lb. dried red beans
8 garlic cloves, chopped
30 oz canned tomatoes with juice
2 onions, chopped
2 carrots
2 celery stalks, chopped
2 tbsp. garlic powder
6 tbsp. Olive oil
half teaspoon chili pepper
half teaspoon cayenne pepper
salt and pepper
How to Prepare:
1- Soak the red beans in water overnight and boil for about 40 minutes.
2 – After 40 minutes add the celery and the carrots and boil for 20 minutes more.
3 – Pulse the tomatoes with the salt, pepper, garlic cloves, garlic powder, chili and cayenne peppers using a food processor.
4 – Heat the Olive oil in a frying pan or wok and fry the onions for 5 minutes on medium heat.
5 – Add the red beans and tomato mixture to a frying pan and stew for 15 minutes and then serve warm.
1- Soak the red beans in water overnight and boil for about 40 minutes.
2 – After 40 minutes add the celery and the carrots and boil for 20 minutes more.
3 – Pulse the tomatoes with the salt, pepper, garlic cloves, garlic powder, chili and cayenne peppers using a food processor.
4 – Heat the Olive oil in a frying pan or wok and fry the onions for 5 minutes on medium heat.
5 – Add the red beans and tomato mixture to a frying pan and stew for 15 minutes and then serve warm.
Nutritional Information:
Calories: 265
Total fat: 18 oz
Total carbohydrates: 25 oz
Protein: 11 oz
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Calories: 265
Total fat: 18 oz
Total carbohydrates: 25 oz
Protein: 11 oz
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2 – Baked Pumpkin, Plums and Cheddar cheese
Would you like to try something new? Then baked pumpkin and beets are for you! Add some Cheddar cheese and this dish will melt in your mouth!
Prep Time: 10 min. │Cooking Time: 50 min. │Servings: 4
Ingredients:
5 oz pumpkin
5 oz Cheddar cheese, grated
4 plums
2 beets
2 potatoes
1 big onion
4 tsp. garlic powder
4 tbsp. Olive oil
2 tbsp. lemon juice
salt and pepper
5 oz pumpkin
5 oz Cheddar cheese, grated
4 plums
2 beets
2 potatoes
1 big onion
4 tsp. garlic powder
4 tbsp. Olive oil
2 tbsp. lemon juice
salt and pepper
How to Prepare:
1 – Peel the pumpkin and cube it together with the beets and potatoes, and then chop the onion and slice the plums.
2 – Preheat the oven to 310˚-330˚ Fahrenheit and bake the pumpkin with the beets, potatoes, plums, onion, Olive oil, salt and pepper for 50 minutes until the pumpkin is golden brown and caramelized.
3 – 10 minutes before the vegetables are ready open the oven and sprinkle the grated Cheddar cheese on top.
4 – Pour the lemon juice over the salad and serve.
1 – Peel the pumpkin and cube it together with the beets and potatoes, and then chop the onion and slice the plums.
2 – Preheat the oven to 310˚-330˚ Fahrenheit and bake the pumpkin with the beets, potatoes, plums, onion, Olive oil, salt and pepper for 50 minutes until the pumpkin is golden brown and caramelized.
3 – 10 minutes before the vegetables are ready open the oven and sprinkle the grated Cheddar cheese on top.
4 – Pour the lemon juice over the salad and serve.
Nutritional Information:
Calories: 205
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Calories: 205
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3 – Fried Vegetable Mix
Colorful Vegetable Mix is simple to prepare and is packed with microelements and vitamins.
Prep Time: 9 min. │Cooking Time: 22 min. │Servings: 2
Ingredients:
1 big onion
1 red onion
3 carrots
5 oz green bean (waxpod)
1 squash
1 red bell pepper
1 yellow bell pepper
6 tbsp. sunflower oil
5 tbsp. soy sauce
1 tbsp. sesame seeds
Oregano
salt and pepper
1 big onion
1 red onion
3 carrots
5 oz green bean (waxpod)
1 squash
1 red bell pepper
1 yellow bell pepper
6 tbsp. sunflower oil
5 tbsp. soy sauce
1 tbsp. sesame seeds
Oregano
salt and pepper
How to Prepare:
1 – Chop the onions and carrots and slice the squash, red and yellow bell peppers.
2 – Heat the sunflower oil in a frying pan or wok for 5 minutes and fry the onions and carrots for 5 minutes on medium heat.
3 – Then add all the vegetables and fry for 10 minutes more mixing well and then close the lid and stew for 2 minutes.
4 – Add the soy sauce, oregano salt and pepper.
5 – Sprinkle with the sesame seeds and serve with the buckwheat.
1 – Chop the onions and carrots and slice the squash, red and yellow bell peppers.
2 – Heat the sunflower oil in a frying pan or wok for 5 minutes and fry the onions and carrots for 5 minutes on medium heat.
3 – Then add all the vegetables and fry for 10 minutes more mixing well and then close the lid and stew for 2 minutes.
4 – Add the soy sauce, oregano salt and pepper.
5 – Sprinkle with the sesame seeds and serve with the buckwheat.
Nutritional Information:
Calories: 255
Total fat: 15 oz
Total carbohydrates: 22 oz
Protein: 9 oz
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Calories: 255
Total fat: 15 oz
Total carbohydrates: 22 oz
Protein: 9 oz
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4 – Buckwheat with Cream, Walnuts and Basil
Delicious buckwheat recipe with cream, peanuts, basil and Cheddar cheese is very tasty and simple to prepare. It has a rich taste due to basil pesto sauce.
Prep Time: 10 min. │Cooking Time: 30 min. │Servings: 6
Ingredients:
15 oz buckwheat
6 oz Cheddar cheese, grated
6 oz walnuts
6 cloves of garlic
10 oz fresh basil
4 tbsp. unsalted butter
half cup cream
Sunflower oil
salt and pepper
fresh parsley, chopped
15 oz buckwheat
6 oz Cheddar cheese, grated
6 oz walnuts
6 cloves of garlic
10 oz fresh basil
4 tbsp. unsalted butter
half cup cream
Sunflower oil
salt and pepper
fresh parsley, chopped
How to Cook:
1 – Boil the water and cook the buckwheat for 20 minutes or follow the cooking time suggested on the packet.
2 – Add 3 tablespoons oil when the buckwheat is ready.
3 – Place the basil, garlic, walnuts, Cheddar cheese, salt and pepper into a – food processor and blend until smooth.
4 – Add 3 tablespoons sunflower oil and then mix well.
5 – Melt the unsalted butter and the cream in a skillet and add the pesto sauce.
6 – Spoon the boiled buckwheat into the bowl and then add the butter
-pesto sauce and chopped parsley and you are free to serve!
1 – Boil the water and cook the buckwheat for 20 minutes or follow the cooking time suggested on the packet.
2 – Add 3 tablespoons oil when the buckwheat is ready.
3 – Place the basil, garlic, walnuts, Cheddar cheese, salt and pepper into a – food processor and blend until smooth.
4 – Add 3 tablespoons sunflower oil and then mix well.
5 – Melt the unsalted butter and the cream in a skillet and add the pesto sauce.
6 – Spoon the boiled buckwheat into the bowl and then add the butter
-pesto sauce and chopped parsley and you are free to serve!
Nutritional Information:
Calories: 305
Total fat: 29 oz
Total carbohydrates: 35 oz
Protein: 23
Calories: 305
Total fat: 29 oz
Total carbohydrates: 35 oz
Protein: 23