TASTY DIET FIRST SERIES

Buckwheat noodles with Chicken Kale

Ingredients:

2 handfuls of kale leave removed from the stem, 150g buckwheat noodles, three sliced shiitake mushrooms, one teaspoon coconut oil, two tablespoon tamari sauce, two diced garlic cloves, diced onions, long red chili, and the diced chicken breast.

Preparation:

First cook, the roughly cut kale leaves for a minute in a medium saucepan containing boiling water. Remove the kale leaves and use the same boiling water for cooking the noodles for five minutes. After that proceed to fry the sliced shiitake mushrooms in the coconut oil. Remove the mushrooms when they have turned light brown and then add the onions, the chili, and the chicken into the preheated coconut oil. Stir frequently as you add the garlic and the tamari sauce. You can add a little water if needed. Cook for five minutes and finally add the noodles and the kale leaves.

Baked Turmeric Salmon

Ingredients:

150g skinned salmon, one tablespoon extra-virgin olive oil, one teaspoon ground turmeric, 1/ 4 lemon juice.

Preparation:

Heat your oven to a 200 ° c temperature. Properly mix the already ground turmeric with the lemon juice and the oil. After that rub the mixture all over your salmon. Place on your baking tray and put it into the heated oven. Bake for 10 minutes.

Chicken Salad

Ingredients:

1/ 4 lemon juice, one teaspoon ground turmeric, one teaspoon chopped coriander, 1 teaspoon curry powder, 100g cooked chicken breast, 75g natural yogurt, six finely chopped walnuts, finely chopped Medjool dates, and diced red onions.

Preparation:

Get a sizeable bowl and add the chopped coriander into it. Properly mix the coriander in the bowl with the yogurt and the lemon juice. One after the other, add all others until they are evenly distributed in the bowl.

Salmon Salad

Ingredients:

40g sliced celery, sliced red onions, 15g chopped walnuts, one teaspoon capers, 80g sliced avocado, 100g already smoked salmon, 1/ 4 lemon juice, 10g chopped parsley, 10g chopped celery leaves, one teaspoon extra virgin olive oil, chopped Medjool dates.

Preparation:

Get a huge plate and arrange the salad leaves on it. Properly mix all the ingredients mentioned above together. Serve the mixture on the salad leaves.

Bean Stew

Ingredients:

1 tablespoon extra-virgin olive oil, finely chopped red onions, 30g chopped carrots, 30g celery, chopped garlic cloves, finely chopped birds eye chili, 40g buckwheat, 50g Kale leaves, 200ml vegetable stock, one tablespoon tomato sauce, 400g chopped tomatoes, and 200g mixed tin beans.

Preparation:

Fry the red onions, the carrots, the garlic, celery, and the chili together in a medium-sized saucepan containing the oil. When the red onions are soft, proceed to add the vegetable stock, the chopped tomatoes, and the tamari sauce into the pan. After 2 minutes, add the beans and allow it to simmer for 20 minutes. Add the kale and the parsley to it, cook for another 10 minutes. Remove from the heat when done and serve with your buckwheat.

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