TrennkostSschllank im Schlaf Recipes - the 17 best!

• 2015

Eat delicious and lose weight. That goes with the best slim in sleep recipes. Feasting at the right time and enough sleep attack the fat reserves.

1. The 17 Best Slim In Sleep Recipes
2. FR HST CK: Eat yourself full
3. LUNCH: Everything is now allowed!
4. DINNER: Eiwei is the alpha and omega

For a long time we know that women are exposed to an eternal ups and downs on the scales. Whether overweight, normal weight or slim - almost every woman wants to get rid of flab and makes more or less regular diets.

The well-known effect, which often sets in later, are stronger curves and pads on the stomach, legs and buttocks - the undesirable yo-yo effect. Then there is another typical female "specialty": the penchant for sweet and creamy. But they are not to blame, the reason is the countless hormone fluctuations. The solution: To counteract this, Diet Pope Dr. Pape on Slender asleep, an insulin-based food that allows us to eat 100%.

"Starvation is strictly prohibited, " says the expert. And so you can convince yourself of the principle, we have listed the 17 best Slim in Sleep Recipes for your daily meals. Breakfast, lunch and dinner can be combined as desired during the 4 weeks. So grab, lose your pounds and leave the eternal ups and downs on the scales behind!

The 17 Best Slim In Sleep Recipes

BREAKFAST: Eat yourself full

Do not miss out on breakfast when you are lean, because it has long been known that eating in the morning reduces the risk of being overweight. And let's be honest - at this time of the day almost everything can be eaten, because the recorded is metabolized throughout the day and does not land on the hips. Important: Have a 5-hour break until noon! Having a sweet start to the day makes it twice as easy for your body to persevere. Try it!

Exotic wholegrain muesli

Ingredients (1 person)

• 1 big mango,
• 1 cup of soya yogurt natural (150 g),
• 1/4 teaspoon cinnamon powder,
• 1 tbsp agave syrup,
• 2 tbsp pumpkin seeds (about 15 g),
• 5-6 tablespoons of mixed cereal flakes (about 50 g),
• 2 tbsp oat bran (about 25 g)

preparation

1. Peel the mango, cut the pulp from the stone and dice it to taste. Mix yoghurt with cinnamon and agave syrup.

2. Chop the pumpkin seeds to taste and roast in a small nonstick pan until they are pleasant to the touch. Put in a bowl and mix with the cereal flakes and oat bran.

3. To serve, place the cereal mixture in a bowl and add the soy yoghurt, then the mango cubes.

Per serving 535 kcal | 24 g EW | 14 g F | 75 g KH

Tip: Other fruits provide always new variants - try instead of mango also once papaya or lychees. If you would prefer to grab local fruit, summer or summer berries are ideal, as well as apples and pears in winter.

Spicy apple cream

Ingredients (2 persons)

• 1 aromatic apple (eg Cox Orange),
• 1 tablespoon of lemon juice,
• 1 teaspoon Ras el-Hanout,
• 100 g silk tofu,
• 2 tablespoons raisins,
• 1 tbsp almond sticks,
• Salt, pepper from the mill

preparation

1. Peel, quarter and core the apple and grate the quarters roughly. Drizzle the apple rasp immediately with the lemon juice and stir with Ras-el-Hanout and Seidentofu.

2. Cut the raisins a little bit smaller. Roast the almond sticks in a small nonstick coated pan, remove and chop as desired. Add raisins and almonds to the apple cream and season with salt and pepper.

Per serving 140 kcal | 5 g EW | 6 g F | 16 g KH

Oat cream with pineapple

Ingredients (1 person)

• 1/4 pineapple (about 300 g of pulp),
• 2 tablespoons chopped pistachio kernels (about 10 g),
• 1 tsp brown sugar cane,
• 3 tablespoons coconut chips (about 20 g),
• 5-6 tablespoons of tender oatmeal (about 500 g),
• 150 ml of orange juice,
• 1 tbsp honey (about 15 g)

preparation

1. Peel the pineapple, remove the stalk and cut the pulp into bite-sized pieces. Mix with the pistachio kernels and cane sugar. Lightly toast the coconut chips in a small nonstick coated pan.

2. Stir the oats with the orange juice and honey until smooth. Pour the oat cream into a small bowl and add the pineapple and coconut chips.

Per serving 600 kcal | 11 g EW | 22 g F | 86 g KH

Spelled muesli with berries

Ingredients (1 person)

• 1 tablespoon pine nuts (about 10 g),
• 1 tbsp grated coconut (about 5 g),
• 3-4 tbsp spelled flakes (about 30 g),
• 2 tbsp wheat germ (about 10 g),
• 200 g mixed berries (fresh or frozen, thawed),
• 1 cup of soya yogurt natural (150 g),
• 1 tbsp honey (about 15 g),
• 1/4 l of orange juice

preparation

1. Lightly roast pine nuts and grated coconut in a small nonstick coated pan. Mix with flakes and wheat germ.

2. Read the berries, wash and clean briefly. Garnish some of the fruit, crumble the rest with a fork and mix with yogurt and honey.

3. Arrange the spelled flakes mixture with the yoghurt and garnish with the whole berries. Enjoy the orange juice as a refreshing vitamin donor.

Per serving 528 kcal | 20g EW | 15 g F | 75 g KH

carrot jelly

Ingredients (2 glasses)

• 100 g of dried soft apricots,
• 400 ml carrot juice,
• 250 g jam sugar 2: 1,
• 1 pck of citric acid (5 g),
• 1/4 teaspoon ground vanilla,
• 2 tablespoons chopped pistachio nuts (about 10 g)

preparation

1. Place the apricots in a sieve, rinse with hot water and drain well. Then cut into small cubes or fine strips.

2. Mix the carrot juice with the gelling sugar, the citric acid and the apricots in a saucepan. Bring to the boil with stirring and cook for about 4 minutes bubbly.

3. Add the vanilla and pistachio kernels and bring everything to a boil again. Immediately pour into boiling hot rinsed preserving jars and close them.

Per serving 47 kcal | 0.4 g EW | 0.2 g F | 11 g KH

LUNCH: Everything is now allowed!

Fancy a long lunch? No problem, because now everything goes well. After the carbohydrate-rich breakfast, you'll have a good 5-hour break until lunch. As a reward, there is a plate full of goodies! The Slim in the Sleep Recipes are a combination of carbohydrates, protein and nutrients tastes delicious and long-lasting - there are the next 5 hours break a breeze.

Savory parsnip cake

Ingredients (2 persons)

For the dough:

• 150 g wheat flour (Type 1050),
• 3/4 teaspoon baking powder,
• 125 g of lean quark,
• 1 teaspoon salt, 2 tbsp oil

For covering:

• 1 bunch of spring onions,
• 1 little red onion,
• 350 g parsnips,
• 1 teaspoon oil,
• 2 eggs, 200 ml milk,
• 1 pinch of chilli powder,
• Salt, pepper from the mill,
• 2 tbsp fried onions

Furthermore:

• 1 square gratin dish (about 20 cm),
• Oil for the mold,
• Flour for the work surface,
• 2 nectarines as dessert

preparation

1. For the dough mix flour and baking powder and knead with quark, salt, oil and 1 - 2 tablespoons of cold water to a smooth dough. Cover and allow to rest for about 20 minutes.

2. Meanwhile clean the spring onions for the toppings, wash and cut into fine rings. Peel the onion and cut into fine rings as well. Peel and roughly grate the parsnips. Heat the oil gently in a pan and cook the prepared vegetables in it for 5 - 6 minutes while stirring.

3. Preheat the oven to 200 °, grease the mold with oil. Roll out the dough on the lightly floured work surface (about 22 x 22 cm), place it in the mold and form an edge. The edges may be slightly uneven.

4. Distribute the vegetable mixture on the dough. Whisk the eggs with milk, chili, salt and pepper and pour over the vegetables. Sprinkle the fried onions and bake the cake in the oven (middle) for about 35 minutes. Remove and allow to cool briefly before cutting. Wash the nectarines and enjoy as a dessert.

Per serving 750 kcal | 33 g of EW | 25 g F | 93 g KH

Tip: If you do not get the slightly sweet parsnips, you can use parsley roots or carrots instead.

Farfalle with turkey ragout

Ingredients (2 persons)

• 300 g turkey breast,
• 2 small sour apples,
• 2 tablespoons lemon juice,
• 1 small onion,
• 2 bars of celery,
• 50g rocket,
• 200g Farfalle,
• Salt,
• 1 tbsp oil,
• 125 ml cider (or apple juice),
• 125 g ricotta,
• pepper from the grinder

preparation

1. Break off the turkey breast and pat dry, then cut into thin strips. Wash, quarter and core the apples. Cut the quarters in columns and drizzle immediately with the lemon juice.

2. Peel the onion and finely dice. Clean the celery, wash and cut into thin slices. Read the rucola, wash and shake it dry. Remove the coarse stems and roughly chop the leaves.

3. Cook the farfalle in plenty of boiling salted water until firm. Drain into a sieve and drain well.

4. In the meantime, heat the oil in a non-stick pan and fry the turkey strips for 1 to 2 minutes round golden brown. Remove from the pan and set aside.

5. Then add the onion cube and celery to the pan and sauté for 1 - 2 minutes. Add the apples and deglaze with the cider. Add the ricotta and bring to a boil while stirring. Put the meat back in the pan, add the rocket and mix well. Season the ragout with salt and pepper and simmer for another 1-2 minutes. Arrange the pasta with the turkey ragout.

Per serving 720 kcal | 56 g EW | 15 g F | 91 g KH

Radicchio Gnocchi

Ingredients (2 persons)

• 300 ml vegetable broth,
• 100 g low-fat cream cheese (5% fat),
• some lemon pepper,
• 1 small radicchio,
• 175 g smoked salmon trout fillet,
• 1-2 tbsp of soluble oatmeal,
• Salt,
• 500 g fresh gnocchi (from the refrigerated shelf),
• 1/2 l of orange juice

preparation

1. Mix the broth and cream cheese in a pot thoroughly. Season with lemon pepper, bring to a boil and cook to half over medium heat.

2. Meanwhile clean the radicchio, wash and cut into fine strips. Coarsely slice the salmon trout fillet with a fork, removing any existing bones.

3. Beat the cream cheese sauce with the oatmeal and season with salt and lemon pepper. Carefully add the fish fillet and warm in the sauce. Do not stir too much, otherwise the fish will disintegrate.

4. Cook the gnocchi in plenty of salted water according to the instructions on the package. Just before the end of cooking, add the radicchio. After a few seconds pour everything into a sieve and drain well.

5. Gently mix the gnocchi and radicchio with the cream cheese sauce and spread on a plate. 1 large glass of orange juice can either quench your thirst or be drunk afterwards.

Per serving 753 kcal | 38 g EW | 18 g F | 110 g KH

Semolina casserole with plums

Ingredients (2 persons)

• 1/4 l of milk,
• Salt,
• 1 tbsp butter,
• 2 tablespoons honey (about 30 g),
• 50 g wheat semolina,
• 3 eggs,
• 3 tbsp sugar,
• 600 g plums,
• 1 flat casserole dish,
• Butter for the mold

preparation

1. Preheat the oven to 175 °, grease the mold with butter. Boil the milk in a saucepan with 1 pinch of salt, the butter and the honey. Add the semolina and boil everything while stirring. Then remove the semolina from the heat.

2. Separate the eggs and stir the yolks into the semolina. Beat the egg whites until stiff and let 1 teaspoon sugar into the water. Lift the egg whites under the semolina, pour the mixture into the dish and bake the casserole in the oven (middle) for about 30 minutes.

3. Meanwhile, wash the plums, halve and stone. Put the remaining sugar in a large saucepan and heat slowly, making the plums soft. pull. Then bring it to a boil and then let it cool down. Serve the plum compote with the semolina casserole.

Per serving 610 kcal | 21 g EW | 21 g F | 82 g KH

Pork medallions with beet vegetables

Ingredients (2 persons)

• 400 g of colorful beet vegetables (eg colorful carrots, parsnips, mullets, parsley roots),
• 2 organic oranges,
• 150 g basmati rice,
• 300 ml vegetable broth,
• 4 pork medallions (approx. 80 g each),
• Salt, pepper from the mill,
• 2 tablespoons oil,
• 1 tablespoon of apple syrup (or honey),
• 1/2 bunch of plain parsley,
• 1/2 bunch of basil

preparation

1. Peel the vegetables and cut into pieces about 6 cm long. Cut them first into thin slices, then in matchstick-thin styles. Wash the oranges hot and dry. From a fruit rub the shell finely and squeeze out the juice. Peel the second orange so that the white skin is removed as well and trigger the fruit filets with a sharp knife.

2. Bring the rice with the broth to a boil in a saucepan and cover, cook over low heat for about 15 minutes.

3. Season the pork medallions with salt and pepper. Heat 1 tbsp of oil in a pan and sauté the medallions from both sides. Then fry on low heat for 8 - 10 minutes, turn in between.

4. Heat the remaining oil in a second pan. Sauté the vegetables in it, drizzle with the apple syrup and with the orange juice? deglaze. Add orange peel and fillets. Salt the turnip greens, pepper and cover, cook over low heat for about 5 minutes.

5. Wash and dry the parsley and basil, peel off the leaves and chop finely. Mix the herbs under the rice. Arrange the herb rice with medaillons and turnip greens.

Per serving 710 kcal | 45 g EW | 17 g F | 93 g KH

DINNER: Protein is the alpha and omega

So far, you have done everything right so that you can now insert the Fatburner Turbo with a protein-rich meal. The fact is: if you take a large portion of protein in the evening, you prevent the production of the fattening hormone insulin. Our Sleek Sleep Recipes will provide you with everything you need. If you want to be creative, then: Protein-rich foods (see top protein suppliers) plus a large portion of vegetables are allowed on the plate!

Saté skewers with chilli salad

Ingredients (2 persons)

• 1 clove of garlic,
• 2 tablespoons oil,
• 1 tbsp light soy sauce,
• Pepper from the grinder,
• 400 g chicken breast fillet,
• 1 cucumber,
• 4 radishes,
• 1 stalk of lemon grass (from the glass),
• 1-2 teaspoons of Sambal Oelek,
• 1-2 tsp Sambal Manis,
• Salt,
• 1 tablespoon of sesame seeds,
• 10 wooden skewers

preparation

1. Peel garlic, squeeze and mix with oil, soy sauce and a little pepper. Break off the chicken, pat dry and cut into thin strips. Then stick on skewers and turn in the marinade.

2. Peel the cucumber, halve lengthwise and core it. Halve the halves again lengthways, then cut transversely into approximately 5 mm thick slices. Clean, wash and roll the radishes. Cut the lemongrass into very thin slices and stir in a bowl with Sambal Oelek and Manis. Add the cucumber and radish and season the salad with salt.

3. Heat a large coated pan and fry the skewers in medium heat for about 8 minutes, turning now and then. Finally sprinkle the sesame seeds over it. Season the salad and serve with the skewers.

Per serving 360 kcal | 32 g EW | 15 g F | 6 g KH

Beef pan with sauerkraut

Ingredients (2 persons)

• 1 red pepper,
• 300 g beef for short roast (eg fillet, hips or roast beef),
• 2 tablespoons oil,
• Salt, pepper from the mill,
• 1 small tin of sauerkraut (285 g drained weight),
• 1/2 tsp caraway seeds,
• 2 tablespoons sour cream (10% fat),
• 2 tbsp chopped chives

preparation

1. Halve the pepper lengthways, clean it, corer it, wash it and cut it into fine cubes. Cut beef into fine strips.

2. Heat 1 tablespoon of oil in a pan and sauté the fillet of beef for ½-1 min. Season with salt and pepper, then remove from the pan.

3. Heat the rest of the oil in the pan and fry the paprika cubes. Add the sauerkraut and season with salt, pepper and cumin. Cook the sauerkraut at medium heat for about 10 minutes, stirring occasionally.

4. Mix the sour cream with the chives. Mix the meat with the sauerkraut and season with salt. Stir in the sour cream or put on the cattle pan.

Per serving 356 kcal | 36 g EW | 20 g F | 5 g KH

Turkey rolls with cream celery

Ingredients (2 persons)

• 4 small, thin turkey escalopes (approx. 80 g each),
• Salt, pepper from the mill,
• 2 thin slices of lean raw ham (about 30 g),
• 1 vegetable onion,
• 150 g celeriac,
• 1 tbsp olive oil,
• 125 ml poultry broth,
• 100 g cooking cream (15% fat),
• fresh grated nutmeg,
• 2 tablespoons chopped parsley,
• 4 small wooden skewers

preparation

1. Rinse the meat and pat dry. Pat flat between 2 layers of cling film, salt and pepper. Halve the ham slices, place 1 half each on a piece of schnitzel. Roll up and fix with skewers.

2. Peel the onion and celery and dice very finely. Fry the onion in a saucepan in 1 teaspoon of oil, sauté the celery. Douse everything with broth and simmer for about 5 minutes. In the meantime, fry the turkey rolls in a frying pan in the remaining oil all at high heat, then cook over medium heat for about 10 minutes.

3. Pour the cream to the vegetable and let the liquid cook over high heat until a light creamy sauce has formed. Season the sauce with salt, pepper and a little nutmeg and sprinkle with parsley to the turkey rolls.

Per serving 410 kcal | 52 g EW | 19 g F | 9 g KH

Sandwich "Crete style"

Ingredients (2 persons)

• 4 slices of egg white supper (à 35 g each),
• 4 tsp Ajvar (Turkish pepper cream),
• 180 g low-fat sheep's cheese,
• 1 small red pepper,
• 1 small piece of cucumber,
• Pepper from the grinder,
• noble sweet paprika powder

preparation

1. Toast the bread slices to taste and then brush with Ajvar. Cut the sheep's cheese into thin slices and spread on two slices of bread.

2. Halve the peppers in half, corer them, wash them and cut them into small strips. Peel the cucumber and cut into thin slices. Spread the pepper strips and cucumber slices on the feta cheese and season with pepper and paprika powder. Place the remaining slices of bread with the ajvar side down.

Per serving 340 kcal | 35 g EW | 17 g F | 10 g KH

Pesto fish with zucchini

ingredients

• 2 fish fillets (about 160 g each, eg redfish, haddock or cod),
• 2 tablespoons lime juice,
• Salt, pepper from the mill,
• 50 g pesto,
• 20 g of ground almonds,
• 2 big zucchini,
• 1 teaspoon oil,
• some basil leaves for garnish

preparation

1. Preheat the oven to 200 °. Rinse off the fish fillet and pat dry. Drizzle with lime juice on both sides and season with salt and pepper.

2. Put the fish fillets in the mold. Mix the pesto with the almonds and spread on the fish fillets. Gratin in the oven (center) for 10 - 15 minutes depending on the thickness.

3. Meanwhile, clean the zucchini, wash and cut diagonally into thin slices. Heat a few drops of oil in a large non-stick pan and fry half of the zucchini in it from both sides until golden brown. Salt and pepper, remove from the pan. Then fry the remaining zucchini in the remaining oil. Wash the basil and shake it dry. Spread the zucchini slices with the pesto fish on plates, garnish with basil.

Per serving 410 kcal | 37 g EW | 26 g F | 5 g KH

Pocchinated beef tenderloin

Ingredients (2 persons)

• 1 stick of leek (about 300 g),
• 150-200 g celeriac,
• 300 g beef fillet,
• Pepper from the grinder,
• some ground coriander,
• 350 ml beef broth,
• 75 g low-fat cream cheese (5% fat),
• Salt,
• some chilli or crumbs (at will)

preparation

1. Clean the leek and wash thoroughly, first cut across into pieces of approx. 10 cm, then into thin strips. Peel the celery and also cut into thin strips.

2. Cut the beef fillet into slices approx. 5 mm thick and rub each slice with pepper and coriander on both sides.

3. Boil the broth in a large saucepan and cook the vegetables covered in it for about 5 minutes. Turn down the heat, put the meat on the vegetables and cover everything covered for about 3 minutes. The meat is supposed to stay pink inside.

4. Remove meat, keep covered, keep warm. Stir cream cheese under the vegetables and cook for about 2 minutes, salt and pepper. Serve the meat with the vegetables, garnish with chili as desired.

Per serving 324 kcal | 45 g EW | 12 g F | 9 g KH

Stuffed eggs on salad

Ingredients (2 persons)

• 4 eggs,
• 2 thin spring onions,
• 1 small glass of trout caviar (50 g),
• 2 stalks of dill,
• 1 handful of spinach leaves,
• 4-5 radishes,
• 3 tbsp raspberry vinegar,
• Salt, pepper from the mill,
• 1 tsp medium hot mustard,
• 2 tablespoons rapeseed oil,
• 1 tbsp ricotta (or low-fat cream cheese)

preparation

1. Cover the eggs in boiling water and cook them for about 10 minutes. Meanwhile clean the spring onions, wash and cut into very fine cubes. If necessary, place the trout caviar in a sieve and drain. Wash the dill, shake it dry and pick off the tips.

2. Read the spinach, wash and spin dry, removing the coarse stems. Clean and wash the radishes and cut into slices or fine strips. Mix the vinegar with salt, pepper and mustard, then add the oil. Spread the spinach and radishes on a plate and drizzle over the dressing.

3. Quench the eggs cold, peel and halve. Crush the yolks with a fork and mix with spring onions, ricotta, salt and pepper.

4. Fill some trout caviar into the protein halves, add the egg yolk mixture and cover with the remaining trout caviar. Place the stuffed eggs on the salad bed and garnish with dill tips. Per serving 360 kcal | 28 g EW | 25 g F | 4 g KH