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6 recipes for a super healthy menu

6 recipes for a super healthy menu

Getty Images Advertising - Keep reading under Stuffed eggs Getty Images

Easy Difficulty Time: 40 min

INGREDIENTS (4 people):
- 8 eggs
- 2 Greek yogurts
- 1 tablespoon mustard seeds
- 1 tablespoon extra virgin olive oil
- Chives
- Fresh dill
- Red pepper
Put a saucepan on the fire With the eggs covered in water. Let cook for 10 minutes. Remove from heat, drain and let cool. Peel the eggs, cut in half and remove the yolk from the white. Then place the cooked yolks in a bowl.

Add a tablespoon of olive oil to the bowl where the yolks are. Crush them with the help of a fork. Add the two Greek yogurts and salt and pepper to taste. Stir well with the fork until a homogeneous mixture is obtained.

Wash and chop the parsley and dill. Reserve. Add 2 tablespoons chopped chives, mustard seeds and dill to the mixture from the previous step. Mix and fill cooked eggs. Garnish with red pepper and a little dill. To serve.

Take note!
If you want the yolks to remain centered, throw the eggs into the casserole when the water starts to boil. Add salt and then peel easily.

Quinoa with Vegetables Getty Images

Easy Difficulty Time: 30 min

INGREDIENTS (4 people):
- 300 g of quinoa
- 300 g broccoli
- 2 ears of corn
- Water
- Saffron
- Parsley
- 1 Leek
- 1 Yogurt
- Olive oil
- Salt
- Pepper

Wash the quinoa with cold water. Put a pan on the fire and add the quinoa. Keep stirring until stirring begins. Remove and reserve.

Clean and cut the leek thinly sliced Put a pan on the fire with four tablespoons of olive oil and the leek. Keep on a low heat until it begins to brown. Add the quinoa, chopped parsley and a few strands of saffron. Stir a few seconds and add 4 dl of water, cover and leave on fire for 20 minutes. Remove and reserve.

Clean and cut broccoli. Salt and pepper Put a steamer on the fire with the broccoli and leave 8 minutes. Roast corncobs painted with oil and seasoned. Serve the quinoa with broccoli and cobs, parsley and a tablespoon of yogurt.

POINT!
If before cooking the quinoa, you roast the grains in a hot pan, without oil, you will be able to intensify its aroma and flavor.

Lemon Marinated Mackerel Getty Images

Easy Difficulty Time: +60 min.

INGREDIENTS (4 people):

- 800 g mackerel
- 3 lemons
- 1 turnip
- 2 radishes
- 1 beet
- Chives
- Ginger
- 1 teaspoon of sugar
- Salt

Put the mackerel loins in a fountain and sprinkle them with plenty of salt. Let stand in the refrigerator for 60 minutes. After the hour, remove the salt and wash with cold water. Dry the loins.

Place the mackerel loins in a bowl with the juice of 2 lemons and two tablespoons of water. Refrigerate thirty minutes. After this time, remove the loins, wash them with cold water and dry them with paper towels. With a sharp knife, make cuts along each spine to form a grid.

Sprinkle the loins with grated ginger and chives. Cut the radishes, turnip and cooked beets into slices. Cut the remaining lemon into slices. Put everything in a bowl with water, a pinch of salt and sugar. Stir. Drain and serve with the mackerel.

Did you know… ?
Mackerel feeds on smaller fish, crustaceans and molluscs from the Mediterranean and the Atlantic. Maybe that's why their meat is so tasty.

Lamb burgers Getty Images

Easy Difficulty Time: 40 min

INGREDIENTS (4 people):
- 150 g minced beef
- 600 g of lamb minced meat
- Parsley
- mint
- 2 lettuce leaves
- 100 g feta cheese
- 40 g of pine nuts - Oil
- Dijon mustard
- Rosemary powder
- Salt
- Pimieta
- 4 pita breads

Put in a bowl the minced meat of lamb and veal. Add some chopped mint and parsley, a tablespoon of Dijon mustard and two teaspoons of rosemary powder. Season with salt and pepper, add a couple of tablespoons of ice water and mix well.

Split the mix obtained in four balls and form the hamburgers. Put a grill on the fire painted with olive oil. Put the hamburgers on and leave over medium heat until they are well done. At the last minute, put pita bread on the grill.

Put in a bowl a handful of chopped mint leaves, four tablespoons of olive oil, two tablespoons of pine nuts and crumbled feta cheese. Crush the pine nuts and mix. Serve the four hamburgers with chopped lettuce and the mint and feta pesto.

Chef's tip!
To open the bread, cut off the top, put a teaspoon in the pita and turn it little by little until the hole is made.

Cream and raspberry tartlets Getty Images

Medium difficulty Time: +60 min.
INGREDIENTS (4 people):
- 1 package of breeze pasta - 100 g of sugar
- 10 dl of water
- 400 g of fresh raspberries - 1 package of cream cheese
- 1/2 knife of vanilla powder - 100 g of sugar
- 250 g of whipped cream
- Powdered sugar

Pre-heat the oven at 200 ° C. Line 4 molds for individual cakes, or a low cake mold, with the breeze paste. Put in the oven for 10 to 15 minutes, until they have a slightly toasted color. After that time, remove and let cool.

Put a saucepan on the fire With water and a little sugar. Cook for about three minutes. Let cool. Add raspberries and reserve.

Mix in a bowl whipped cream, half a tablespoon of vanilla powder, sugar and cream cheese. Stir with the rods. When you have the right texture, fill each of the baked tartlets with the cream. Put in the refrigerator for sixty minutes. Remove and place the raspberries. Sprinkle with icing sugar.

EXTRA SWEET
And if you substitute cream cheese with white chocolate? Melt the ounces in a saucepan over low heat, with liquid cream. Mix well and go!

Cup of yogurt and pineapple Getty Images

Easy Difficulty Time: 40 min
INGREDIENTS (4 people):
- 1 kilo of pineapple
- 2 natural yogurts
- 900 g of sugar
- 1 vanilla pod
- 10 dl of rum
- 0.3 dl of lemon juice

Peel the pineapple. Remove the center and cut the pulp into very thin sheets. Open the vanilla branch in two parts and scratch the beans inside.

Put a saucepan on fire Smooth with the sugar, the grains and the vanilla branch cut in two and the lemon juice. When it starts to boil, stir gently with a wooden spoon for twenty minutes, without letting the fruit fall apart. Add the rum. Cook another ten minutes until the jam is ready.

Put in a bowl The two natural yogurts. Beat to turn them into cream. Pour generous spoons of cold pineapple jam into glass cups. Then cover with the cold yogurts smoothies. When serving, decorate with some mint leaves.

GOOD TRICK!
Pour some hot syrup from the saucepan on a cold plate; It will be seen if the jam is ready as soon as that trail gels quickly.