Breakfast: Omelette with broccoli and tomatoes
Ingredients: • 2 chicken eggs • Broccoli (several florets) • 1 tomato • Salt and pepper to taste • A little sour cream to serve Preparation: 1. Whisk the eggs with a little salt and pepper. 2. Cut the broccoli into small pieces and lightly fry in a pan until soft. 3. Add the sliced tomato to the broccoli and cook for a couple more minutes. 4. Pour the beaten eggs into the pan with the vegetables and cook the omelet until tender. 5. Serve the omelet with sour cream.
Only 350 calories
Only 350 calories
Three chicken eggs / Broccoli 200 grams / 1 tomato / Salt and pepper to taste
Lunch: Salad of boiled potatoes, cabbage, and tomatoes, dressed with sour cream.
Here’s how to prepare a salad of boiled potatoes, cabbage, and tomatoes, dressed with sour cream:
Ingredients:
• 2 medium-sized potatoes
• 1 cup shredded cabbage
• 2 medium tomatoes
• 3 tablespoons sour cream
• Salt and pepper to taste
• Fresh herbs (like dill or parsley) for garnish (optional)
Instructions:
1. Boil the Potatoes:
• Wash the potatoes thoroughly.
• Place them in a pot, cover with cold water, and add a pinch of salt.
• Bring to a boil over medium heat. Once boiling, reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
• Drain the water and let the potatoes cool. Once cooled, peel and cut them into bite-sized cubes.
2. Prepare the Vegetables:
• Cabbage: Finely shred the cabbage. To soften it and enhance the flavor, sprinkle a little salt over the shredded cabbage, gently massage it with your hands, and let it sit for about 10 minutes.
• Tomatoes: Wash and cut the tomatoes into wedges or bite-sized pieces.
3. Combine Ingredients:
• In a large bowl, combine the cubed potatoes, shredded cabbage, and tomato pieces.
• Add salt and pepper to taste.
• Gently mix all ingredients to ensure even distribution.
4. Dress the Salad:
• Add the sour cream to the salad.
• Mix thoroughly until all components are well coated with the dressing.
5. Serve:
• Transfer the salad to a serving dish.
• Garnish with chopped fresh herbs like dill or parsley if desired.
• Serve immediately or refrigerate for a short period to allow the flavors to meld.
Note: This salad combines the heartiness of potatoes with the freshness of cabbage and tomatoes, complemented by the creamy texture of sour cream. It’s a simple yet satisfying dish suitable for various occasions.
Here’s how to prepare a salad of boiled potatoes, cabbage, and tomatoes, dressed with sour cream:
Ingredients:
• 2 medium-sized potatoes
• 1 cup shredded cabbage
• 2 medium tomatoes
• 3 tablespoons sour cream
• Salt and pepper to taste
• Fresh herbs (like dill or parsley) for garnish (optional)
Instructions:
1. Boil the Potatoes:
• Wash the potatoes thoroughly.
• Place them in a pot, cover with cold water, and add a pinch of salt.
• Bring to a boil over medium heat. Once boiling, reduce the heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
• Drain the water and let the potatoes cool. Once cooled, peel and cut them into bite-sized cubes.
2. Prepare the Vegetables:
• Cabbage: Finely shred the cabbage. To soften it and enhance the flavor, sprinkle a little salt over the shredded cabbage, gently massage it with your hands, and let it sit for about 10 minutes.
• Tomatoes: Wash and cut the tomatoes into wedges or bite-sized pieces.
3. Combine Ingredients:
• In a large bowl, combine the cubed potatoes, shredded cabbage, and tomato pieces.
• Add salt and pepper to taste.
• Gently mix all ingredients to ensure even distribution.
4. Dress the Salad:
• Add the sour cream to the salad.
• Mix thoroughly until all components are well coated with the dressing.
5. Serve:
• Transfer the salad to a serving dish.
• Garnish with chopped fresh herbs like dill or parsley if desired.
• Serve immediately or refrigerate for a short period to allow the flavors to meld.
Note: This salad combines the heartiness of potatoes with the freshness of cabbage and tomatoes, complemented by the creamy texture of sour cream. It’s a simple yet satisfying dish suitable for various occasions.
My lunch is 390 calories in total.
Dinner: Baked pork stew served with spaghetti
Today, I had this dish. The preparation was very simple:
1. Spaghetti:
• I boiled the spaghetti in salted water until it was “al dente” (about 8–10 minutes).
• After cooking, I drained the water and left the spaghetti as is, without adding any oil.
2. Pork Stew:
• I placed the pork stew directly onto the plate.
• It could have been warmed up in a pan or microwave, but I used it as it was, ready to eat.
3. Serving:
• I served the spaghetti on the plate and placed the pork stew on top.
• The dish turned out hearty and tasty, despite being very simple to prepare.
Tip: To enhance the flavor, you could add some fresh tomatoes, diced, or garnish the dish with herbs.
Today, I had this dish. The preparation was very simple:
1. Spaghetti:
• I boiled the spaghetti in salted water until it was “al dente” (about 8–10 minutes).
• After cooking, I drained the water and left the spaghetti as is, without adding any oil.
2. Pork Stew:
• I placed the pork stew directly onto the plate.
• It could have been warmed up in a pan or microwave, but I used it as it was, ready to eat.
3. Serving:
• I served the spaghetti on the plate and placed the pork stew on top.
• The dish turned out hearty and tasty, despite being very simple to prepare.
Tip: To enhance the flavor, you could add some fresh tomatoes, diced, or garnish the dish with herbs.
My dinner is 510 calories
