Whole Grain Pasta with Mozzarella and Zucchini

Simple and nutritious idea for a tasty dinner.

Ingredients:

• ¾ cup whole-wheat pasta
• ½ ball of mozzarella cheese
• ½ small yellow zucchini
• 1 tsp tarragon
• 3 dried tomatoes
• 4 cherry tomatoes, cut into halves
• 1 tablespoon olive oil 
• sea salt, freshly ground black pepper

Instructions:

Wash zucchini and it cut into slices. On the hot oil, fry the zucchini, add tarragon and chopped sun-dried tomatoes, salt and freshly ground pepper. 
Cook the pasta al dente. 
Mix pasta with vegetables and diced mozzarella. 
Serve with cherry tomatoes.

Enjoy!

Millet Porridge with Banana and Cinnamon

Most people have not even heard of millet, much less understand the benefits of millet nutrition.
This tiny "grain" is gluten-free and loaded with many vitamins and minerals. In fact, while it's often called a grain because of it's grain-like consistency, millet is actually a seed. 

Millet is full of nutrients your body needs, such as: Magnesium, Calcium, Manganese, Tryptophan, Phoshorus, Fiber, B vitamins and Antioxidants.

Millet is a delicious way to start or end your day. You can very easily prepare it with banana and cinnamon for nutritious breakfast.

Ingredients:

• 1 cup of cooked millet 
• 1/2 banana, sliced
• 5 tsp low fat yogurt 
• 1 tablespoon sunflower seeds
• 1 teaspoon cinnamon

Instructions:

Add yogurt to cooked and warm millet. Put on top slices of banana. Sprinkle with cinnamon and sunflower seeds.

Enjoy!

Quick Breakfast Idea: Banana with Raspberries and Oats

You don't have to go without a healthy breakfast in the morning, even if time is tight. Here is a way you can start your day out with a quick, nutritious meal that will keep you energized throughout the morning.

Ingredients:

• 1 banana, sliced
• 2 tsp raspberries sauce 
• 5 tsp natural low fat yogurt
• 2 tsp rolled oats
• pinch of cinnamon

Instructions:

To prepare raspberries sauce you need to put raspberries (fresh or frozen) to a pan. Boil few minutes. Add honey (as much as you want) and boil another 2 minutes. Sauce is ready.

In a bowl put sliced banana, yogurt, respberries sauce, and oats. Sprinkle with cinammon.

Enjoy!

Delicious Sour Cream Cake

The first day, this cake tastes like a light foam, the next day you will say it's the most delicate cheesecake in the world. This cake is one of the best ones.

Shortcrust pastry:

• 3 cups flour
• 5 egg yolks
• 1/2 cup of powdered sugar
• 250 g butter, chilled and diced
• 1,5 teaspoons baking powder
• 1 packet of vanilla sugar *

Put all ingredients in a blender and blend to get a compact, smooth ball shortbread. 
You can also prepare the dough using your hands - put butter in a large bowl, add flour and sugar, chop with a knife. Add the remaining ingredients and quickly form to get a smooth dough. 
Divide the dough into two equal parts. Wrap them in foil and place in a freezer for about 3 hours, or longer (the dough can be prepared several days earlier and kept frozen).

* you can add 1 vanilla bean instead of vanilla sugar


Sour cream layer:

• 5 egg whites, at room temperature
• pinch of salt
• 1 cup of sugar
• 1200g sour cream (18%) at room temperature
• 2 packages of pudding cream without sugar (1 pack - 40 g)

Additionally:

• 400 g mix of cherries or raspberries, whether fresh, frozen or in syrup / compote (fruit should be thawed and drained the juice)

In mixer bowl, beat egg whites with a pinch of salt to stiff peaks. At the end of churning add sugar, spoon after spoon, whisking constantly. The mixture should be a dense, shiny foam.

To foam add the sifted pudding powder and mix. Add cream, gently and slowly with stirring to the protein so that it doesn't collapse.

Take baking sheet (size 33 x 20 cm) and put baking parchment paper on it. Take one portion of the dough from the freezer and grate it on the bottom of the mold. On the pastry put the sour cream mixture. On the top put fruits. Grate the remaing part of the pastry on the top.

Bake at 180 ° C for about 50 - 60 minutes. To cool in the oven slightly ajar.

Enjoy!

Tomato Quinoa Soup

Very tasty and simple soup to try!

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons oregano
• 1 cup cooked quinoa
• 3 cups tomato puree
• 2 cups vegetable broth
• pinch of sea salt and ground pepper
• ¼ teaspoon crushed red pepper
• 1 handful of cheddar cheese, grated

Instructions:

Heat olive oil in a saucepan over medium low heat. Add onion and cook for 7 to 10 minutes. Add garlic and oregano and cook few seconds more. 

Increase heat to medium high and tomato puree and broth. Bring it to boil.

Add quinoa, salt, pepper and crushed red pepper. 

Reduce to simmer and cover. Cook for 10 minutes.

Using a blender puree soup until smooth. 

Serve with grated cheddar cheese.

Enjoy!