Recommended, 2024

Editor'S Choice

Diet RecipesClean Eating Recipes: Healthy Weight Loss!

Clean eating

Clean Eating Recipes can be refined with nuts and seeds as desired.
Photo: RFF

relies on unprocessed foods, such as fruits, vegetables and protein products. A diet where you not only lose weight but also do something for your health. Especially in the US, the new nutrition concept, which translates as "pure food", is booming. The tastiest clean eating recipes (for 1 serving).

Low-calorie recipes

Baked pumpkin with garlic

(Picture see above)

  • Core ½ butternut squash. Peel ½ red onion and cut into slices. Peel 1 garlic clove, finely chop. Chop ½ chili pepper. Chop needles from 1 sprig of rosemary.
  • Salt pumpkin a little and sprinkle with other ingredients. Drizzle with 2 tablespoons olive oil.
  • Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C) for approx. 45 minutes. Spoon the pumpkin out of the bowl.

Approximately 380 calories

Autumn Stew

  • Puree ½ tomato, ½ onion, 1 clove of garlic, a little ginger and ½ chilli pepper. Cut 125 g squash into slices.
  • Dice 200 g of chicken fillet, fry in 1 teaspoon of oil, season with a little salt and pepper, take out.
  • ½ cut the onion into slices, fry. Tomato paste, cumin and cinnamon with saute.
  • Add meat, pumpkin, 200 ml of water, 40 g each of green and white beans and 1 tablespoon of vinegar, simmer for about 20 minutes. Spice up.

Approximately 410 kcal

Caribbean vegetable curry

  • ½ clove garlic and 1 onion dice. Cut 150 g of pork salmon into 2 cm pieces. Heat 1 tsp of oil in the roasting pan. Sear meat for 5-6 minutes. Season with a little salt and pepper.
  • Add onion and garlic. Approximately To soak for 3 minutes. Dust with 1 teaspoon curry, roast briefly. Add 150 ml of water and simmer for about 1 hour.
  • Cut aubergine and ½ zucchini into pegs. Peel and halve 100 g of potatoes. Peel and slice the carrot. Add potatoes to the meat, cook for about 10 minutes. Add the rest of vegetables and simmer for about 10 minutes.

Approximately 400 kcal

barley risotto

  • Peel the onion and ½ clove of garlic, dice. Steam both in 1 tsp of oil in the pot. Sweat 75 g of barley. Season with a little salt and pepper.
  • Gradually add 175 ml of home-made broth or water, stirring occasionally. Only add liquid when the barley has absorbed the liquid.
  • Cook for about 30 minutes.
  • Quarter 50 g of tomatoes. Cut 2 spring onions into rings. Mix risotto with 10 g of grated Parmesan, vegetables and 5 g of butter.

Approximately 360 kcal

creamy potato soup

  • Cut the bundle of greens into pieces. Peel 1 onion and ½ clove garlic, dice. Peel and dice 150 g of potatoes.
  • Heat 1 teaspoon of olive oil in the pot and sauté the onions and garlic. Soup greens and potatoes with braise. Season with a little salt, pepper and cumin, deglaze with 250 ml of home-made vegetable stock or water.
  • Boil, cover and cook for 20-25 minutes.
  • 1 stalk marjoram chop. Puree the soup. Stir in 2 tbsp of sour cream and marjoram.

Approximately 270 kcal

Süßkartoffelpuffer

  • Peel the onion and cut into very fine cubes. Peel and wash 175 g sweet potatoes and grate them roughly into a mixing bowl.
  • Add onion, 1 egg (size S), a little salt, pepper, 1 teaspoon cornstarch and some dried marjoram and mix well.
  • Heat 1 tbsp of olive oil in a large non-stick pan. Add 3 blobs of sweet potato mass to the pan with a large tablespoon. Press the mass flat with the back of the spoon.
  • Roast the sweet potato buffers over medium heat, turning each side until golden brown. It tastes a mixed salad.

Approximately 330 kcal

Chicken and lentil pan

  • Cook 40 g of lentils in boiling water for about 30 minutes.
  • Roast 1 teaspoon pine nuts in a frying pan without fat, allow to cool.
  • Peel 150 g of butternut squash and ½ parsnip. Cut the pumpkin into small cubes, cut the parsnips into strips about 3 cm long.
  • Fry 160 g of chicken fillet in 1 teaspoon of oil for 10-15 minutes. Season with cumin, a little salt and pepper.
  • Heat ½ tsp of oil in a pan. Roast the pumpkin and parsnip in it for about 5 minutes while turning.
  • Drain off the lentils and stir in the vegetables with ½ tsp maple syrup. Season with salt, nutmeg and pepper. Sprinkle meat and vegetables with pine nuts.

Approximately 490 kcal

Colorful salad with eggs

  • Roast 1 teaspoon of pine nuts, allow to cool. Cut 100 g of roughness if necessary. Cut 50 g mushrooms into thin slices.
  • Approximately Boil 3 liters of water in the pot. Add 1 tablespoon of vinegar. Beat 1 fresh egg (size M) in the boiling, no longer boiling vinegar water. Approximately Cook for 4 minutes. Lift out, drain.
  • Season 1 tbsp balsamic vinegar with salt and pepper, beat 1 tsp oil under it.
  • Mix the salad, pine nuts and mushrooms with the vinaigrette. Arrange with the poached egg.

Approximately 210 kcal

Popular Categories

Top