Today We Will See Delicious Easy 3 Launch Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!
1 – Baked Tuna Fillets on Cream of Carrots and Pistachios
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Servings: 4
Ingredients
- 21 oz tuna fillets
- 9 oz carrots
- 2 tbsp shelled pistachios
- 3 tbsp extra-virgin olive oil to taste
- 1 small white onion
- Salt to taste
Directions
1. One version of the carrot cream involves cooking the carrot in plenty of water for 10–15 minutes; in the meantime, chop the onion and pistachios coarsely.
2. When cooked, allow the carrots to cool and then chop them into small pieces; place them in a large blender along with the onion, 1 tbsp olive oil, and a small amount of salt; blend until smooth and set aside.
3. Next, place the tuna fillets in a large baking dish (previously covered with a sheet of baking paper), season with a bit of salt, and cover the surface with the chopped pistachios; bake at 180°C for 20 minutes.
4. When cooked, season the tuna by adding the remaining olive oil; then, arrange the fillets on a layer of carrot cream on the plate.
Nutritions:
Calories: 208; Total fat: 10 g; Saturated fat: 2 g; Cholesterol: 82 mg; Sodium: 215 mg; Total carbs: 6 g; Net carbs: 3 g; Fiber: 1 g; Protein: 25g
2 – Chickpea Soup
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Servings: 4
Ingredients
- 2 tbsp olive oil
- 6 garlic cloves
- 2 medium onions
- 1 cup green onion
- 1 cup bok choy
- 1 cup parsley
- Few basils leave
- Few thymes sprig
- Few sprigs sage
- ½ summer squash
- ½ yellow squash
- 8 cup chickpea stock
- 1 tsp paprika
- 1 ½ cup chickpeas (skinned)
- 2 tsp red chili flakes
- 40 ml water
- ¼ cup grated cheese
Directions
1. In a hot pan add the green onion, bok choy, onion, garlic, parsley, basil, thyme, and sage.
2. Then add the chopped summer squash, yellow squash, and paprika. Add some flakes of pepper, water, chickpeas, and chickpea stock.
3. Cook, stirring all the time until the soup boils then leave to simmer for a few minutes.
4. Fry the remaining chickpeas, peppers, summer squash, and yellow squash in olive oil. Top with grated Cheddar cheese.
Nutritions:
Calories: 242.8; Total fat: 6.6 g; Saturated fat: 0.9 g; Polyunsaturated fat: 1.1 g; Monounsaturated fat: 4.1 g; Cholesterol: 0.0 mg; Potassium: 474.7 mg; Total carbohydrates: 38.4 g; Dietary fiber: 7.0 g; Sugar: 3.0 g; Protein: 8.4 g
3 – Lentil Salad From Heaven With Baby Spinach
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Servings: 4
Ingredients
- 1 cup Brazil nuts
- 2 onions
- 6 tbsp olive oil
2 jalapeño peppers
10 dried tomatoes
- 6 slices of whole-wheat bread
- 2 cup lentils, cooked
- 2 handfuls of baby spinach
- 4 tbsp balsamic vinegar
- Salt and pepper to taste
Optional:
- 2 small handfuls of raisins
- 2 tsp honey
Directions
1. Grill the Brazil nuts over low heat for about 3 minutes in a pan to maximize the taste. Then put them in the salad bowl.
2. Cut the onions into cubes and sauté in olive oil for about 3 minutes overlow heat.
3. Add the jalapeño and dried tomatoes to the pan and fry for another 1–2 minutes.
4. Cut the bread into large croutons.
5. Move the onion mixture into a large bowl and add the remaining oil to the pan and fry the bread until it is crisp.
6. Season with salt and pepper.
7. Wash the baby spinach and add it to the bowl.
8. Add the lentils to the bowl and mix well.
9. Season with salt, pepper, and balsamic vinegar.
10. Serve with the croutons.
Nutritions:
Calories: 585; Total fat: 16.0 g; Saturated fat: 0.0 g; Polyunsaturated fat: 0.0 g; Monounsaturated fat: 0.0 g; Cholesterol: 0.0 mg; Potassium: 0.0 mg; Total carbohydrates: 89.0 g; Dietary fiber: 12.0 g; Sugar:23.0 g; Protein: 28.0 g