Tuesday, 17 May 2016

May 2016- Week nº 3

Celeriac soup
Celeriac, onion, garlic, vegetable stock and blue cheese.
(Per serving: Cal 112; prot 5g; carb 15g; fat 4g; sod 300mg).

Cauliflower couscous
Cauliflower, almonds, agave syrup, olive oil,  garlic, herbs, cider vinegar and lemon.
(Per serving: Cal 292; prot 9,7g; carb 46g;  fat 14g;
sod 87mg).

Baked salmon with lemon and dill
Salmon, lemon, dill and butter.
(Per serving: Cal 905,3; prot 89,7g; carb 160g; fat 42,4g; sod 284mg).

Pesto Tagliatella
Pasta, basil, walnuts, garlic olive oil and parmesan cheese.
(Per serving: Cal 1363; prot 49,3g; carb 95,9g; fat 95,6g; sod 1,223mg).

Lentils with chorizo
Lentils, Spanish chorizo, leeks, onion, brown rice, green pepper, tomato and parsley.
(Per serving: Cal 540; prot 22g; carb  86g; fat 12g; sod 361mg).

Meatballs with spaguetti
Spaguetti, beef and pork meat, onion, flour, tomato, cheese, garlic and egg.
(Per serving: Cal 1540; rot 72g; carb 215g; fat 44g; sod 357mg).

Mike´s recipe pepperoni pizza
Flour, oil, butter and salt for the dough. Tomato sauce, mozzarella cheese and pepperoni slices for the top.
(Per serving: Cal 360; prot 18g; carb 31g; fat 22g; sod 981mg).

Egg enriched white bread
White four, egg, water, vegetable oil, salt, sugar, yeast and water.
(Per serving: Cal 416; prot12g; carb 79g; fat 4g; sod 411mg).