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Here are some mind-body recipes from Food and brain. All of these dishes are healthy and gluten-free.

Enjoy your meal!

Frittata with Goat Cheese and Gruyère Cheese

Eggs are one of the most multifunctional products, used both independently and as an ingredient in various dishes. Cooking fritat is easy, while it can be an excellent treat for a large company. There are many options for frittatas, as others can replace some cheeses and vegetables.

For 4 servings: 3 tbsp olive oil, 1 onion, 1/2 tsp salt, 1/2 tsp pepper, 450 g spinach leaves, 9 large eggs, 1 tbsp water, 90 g goat cheese, 1/3 cup grated gruyère cheese.

Heat 1 tbsp. oil in a heat-resistant pan, add chopped onions, salt, and pepper. Fry over medium heat for 3-4 minutes, occasionally stirring until the onion is clear. Add chopped spinach, water, and cook, stirring, for 1-2 minutes. Then beat the eggs, sprinkle with crushed goat cheese and gruyere. Prepare the mixture for 1-2 minutes until the edges begin to fry. Then put the frying pan in the oven, preheated to 200° C, and bake until ready for 10-12 minutes. Serve hot.

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Salad with Herbs and Balsamic Dressing

This salad can be used as a side dish and separately as a snack for lunch or dinner, especially if you add a little protein (for example, pieces of chicken, fish, or steak).

For 6 servings: 4 cups of lettuce mixture, 1 cup of parsley, 1/2 cup of chopped, 1/2 cup of fresh herbs (watercress, mustard grains, cilancase, wormwood, sage, mint), 50 g of walnuts.

For 200 ml of dressing: 60 ml of balsamic vinegar, 2-3 cloves of garlic, 1/2 shallots, 1 tbsp. l. Dijon mustard, 1 tbsp. l. dry or fresh rosemary, 1 lemon, 1 tsp. Salt, 1 tsp. Pepper, 100 g of olive oil.

Mix the chopped salad, chopped onion, and herbs in a bowl, add the nuts. For the dressing, beat chopped onions and garlic with vinegar, mustard, lemon juice, rosemary, salt, and pepper. Slowly add oil to this mixture until an emulsion is formed. Add half of the dressing to the salad, stir and serve. Store the remaining dressing in the refrigerator.

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Cauliflower Couscous

Try to cook this dish as an excellent substitute for starchy foods – potatoes, rice, or traditional couscous. In cooking, you can add chopped olives to cauliflower or a quarter cup of grated parmesan – this will give the dish a great aroma.

For 2 servings: 1 head of cauliflower, 2 tbsp. l olive oil, 2 cloves of garlic, 1/4 cup of roasted pine nuts, 1/2 bunch of parsley.

Divide the head into inflorescences, rinse them and grind in a food processor to the size of small grains. (You can grate the washed head on a coarse grater) In a large frying pan with heated olive oil, put finely chopped garlic, nuts, and parsley. Add the cabbage and simmer it, stirring, until browned.

Chicken with Lemon Sauce

From chicken, as you know, you can cook a lot of different dishes. The proposed simple recipe is suitable for lunch or dinner.

For 6 servings: 6 chicken fillets without skin, 1 tbsp. l fresh rosemary leaves, 2 cloves of garlic, 1 shallot, 1 lemon, 110 g of olive oil.

Prepare the marinade: mix chopped rosemary and shallots, chopped garlic, add the zest and lemon juice. Mix everything with olive oil, whipping lightly. Put the chicken breasts in a baking container, so they fit in the same layer. Pour the marinade, close, and refrigerate for 2 hours or overnight. Preheat the oven to 175 ° C. Transfer the pickled breasts to a baking sheet and bake for about 25 minutes, until ready. Serve with a side dish of stewed vegetables or salad.

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Fish baked in Chardonnay

What could be easier than baking your favorite fish, adding to it a rich, fragrant sauce! The sauce is prepared for salmon in the proposed recipe, but it is perfect for white fish. In any case, try to choose only the freshest fish caught in a natural reservoir.

For 4 servings: 4 salmon fillets (with skin), 110 g of solid vegetable oil (coconut or cocoa butter), 240 ml of chardonnay, 2-3 tbsp. 1 Dijon mustard, 3 tbsp. 1 caper, 1 lemon, 2 tsp. dill.

For the sauce, melt the oil in a saucepan over low heat, add chardonnay, mustard, washed capers, and lemon juice. Heat for about 5 minutes to evaporate alcohol, add chopped dill. Place the fish on a baking sheet with the skin down. Pour the sauce and bake for 20 minutes in the oven, preheated to 220° C. Serve the finished fish immediately, seasoned with green beans.

Author

Home-maker with a deep passion for cooking multi-cuisine eateries, DIY recipes, and an avid love for culinary arts.

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