Recipes for Day 1 of the SHAPE diet

2014

SHAPE Diet: Day 1

Delicious recipes for the first day of your SHAPE diet!

grocery list

- 1 small fennel tuber - 1 eggplant - 1 onion - 2 tomatoes - fresh rosemary, basil and thyme - 1 boiled, vacuumed beetroot - 1 cl. St.

content

Lunch: Tortiglioni with ratatouille sauce
Dinner: Whole grain baguette with beetroot
snacks

Parmesan 1 kl. Pck. Goat cream cheese - 1 glass of black olives - 1 whole grain baguette

Lunch: Tortiglioni with ratatouille sauce

Preparation time: around 40 minutesThat is in it: around 500 calories, 18 grams of protein, ten grams of fat, 83 carbohydrates

Ingredients for a portion

80 g fennel, ¼ eggplant, ¼ onion, 1 sprig of rosemary, 1 stalk of basil, 2 tomatoes, 1 teaspoon olive oil, ½ teaspoon tomato paste, 40 ml vegetable broth, salt, pepper, 100 g tortiglioni, 1 tbsp black olives, 1 tsp grated Parmesan

1. Wash the fennel and aubergine and cut into small cubes. Peel the onion, then finely dice. Wash herbs and shake dry. Strip rosemary needles and finely chop, also chop basil leaves finely. Wash tomatoes and cut into pieces.

2. Heat oil in a large saucepan. Steam the fennel in it for one to two minutes, then add the onion cube. Stew for another 3-5 minutes, then add aubergine and cook briefly. Stir in tomato paste, sauté and pour in stock. Add chopped herbs. Season with salt and pepper and simmer for 15 minutes.

3. Prepare noodles in boiling salted water according to the package instructions. Drain the olives. Drain pasta, mix with sauce and olives. Season again and sprinkle with Parmesan. Garnish with basil and serve immediately.

tip

According to studies, the craving for carbohydrates is greatest in the afternoons. If you eat pasta at noon, you will be spared!

Dinner: Whole grain baguette with beetroot

Ingredients for a portion

Preparation time: around 15 minutesThis is in: around 440 calories, 15 grams of protein, eight grams of fat, 72 grams of carbohydrates

100 g whole grain baguette, 1 boiled, vacuumed beetroot, 2 stalks of thyme, 30 g goat cream cheese, 2 teaspoons honey, salt, pepper, baking paper

1. Halve the baguette horizontally. Slice beetroot into thin slices. Wash the thyme, pat dry, pluck the leaves from the stems.

2. Spread beetroot over the halves of the bread. Add the goat cheese. Sprinkle with thyme and drizzle with honey. Place on a baking tray covered with baking paper. Bake in preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C) for four to six minutes. Remove and season lightly with salt and pepper.