Being on a diet means that you will always think twice before eating something. In addition to choosing the right foods, it is necessary to have the willpower not to extrapolate in the amount or in the excessive and compulsive consumption of sweets and fried foods.
One of the most difficult situations is going out with friends and family and keeping to the diet. When going to a bar, for example, the snack menu is extremely tempting. At these times, the willpower has to speak louder to guide the choice of a healthy snack – as far as possible.
However, if the meeting takes place at your home or at someone’s home, “don’t jump the fence” is a little easier. In these situations, it is possible to prepare several healthy and delicious snacks that will not leave you with a heavy conscience the next day.
2 large potatoes with skin
1 tablespoon of olive oil
½ c.c. coarse salt
½ c.c. of black pepper
2 tablespoons of grated parmesan
Cut each potato into 16 slices. Preheat the oven to 200 ° C. Line a large baking sheet with aluminum foil or grease it with spray oil. Place the potatoes on the baking sheet, drizzle with the olive oil and mix well.
Arrange them in a single layer and bake for 20 minutes. Remove the potatoes from the oven and season with half the salt and half the pepper.
Turn the potato slices over, season with the rest of the salt and pepper and arrange them again in a single layer. Bake for another 15-20 minutes, until the potatoes are golden brown.
Remove them from the oven and sprinkle with cheese.
CHICKEN BALLS WITH CREAM CHEESE
2 chicken breast fillets cooked and diced (220 g)
¼ cup of chicken cooking broth
4 tablespoons light cream cheese
4 tablespoons breadcrumbs
1 egg + 1 lightly beaten egg white .
2 tablespoons chopped parsley
Preheat the oven to 220 ° C.
Grease a medium baking sheet with spray oil.
In a blender or food processor, process the chicken with the cooking broth until it is finely chopped.
Transfer to a medium bowl.
Add the curd, breadcrumbs and egg.
Season with pepper and parsley.
With the aid of a spoon, shape 24 balls.
Arrange them on the greased baking sheet.
Bake for approximately 20 minutes, until golden, turning them halfway through to brown them evenly.
TOMATO WITH COTTAGE CHEESE
Light mozzarella cheese
Remove the lid and the center of the cherry tomatoes, reserving the lid. Stuff the tomatoes with cottage cheese seasoned with oregano. Cover the tomatoes with the lids and stick on the serving stick together with a small square of light mozzarella cheese.
¼ cup of whole wheat flour .
1 pinch of black pepper
1 cup breadcrumbs
3 beaten egg whites
4 medium zucchinis cut into 2 to 3 cm sticks
6 tablespoon of light mayonnaise
1 tablespoon of honey
1 tablespoon of Dijon mustard
Preheat the oven to 200 ° C. Grease a baking sheet with spray oil. In a plate, mix the wheat flour, salt and black pepper.
In another dish, mix breadcrumbs, garlic, paprika and oregano.
Place the egg whites on a third plate.
Pass the zucchini in the wheat flour, then in the egg whites and, finally, in the breadcrumbs, turning to cover completely.
Arrange the zucchini strips on the baking sheet in a single layer and grease them with spray oil.
Bake for about 40 minutes, turning once or twice during that time, until golden brown. Meanwhile, in a small bowl, mix the mayonnaise, honey and mustard.
Serve the zucchini strips with the sauce.
1 garlic clove
2 baguettes cut into 12 slices each
4 medium chopped tomatoes
¼ cup. chopped onion
1 c.c. of olive oil
24 basil leaves
Preheat the oven to 180 ° C.
Rub the cut part of the garlic on one side of each slice of bread.
Arrange the bread on a baking sheet and bake for about 10 minutes, turning in half the time.
Meanwhile, in a bowl, mix the tomato, onion and oil.
Distribute the mixture evenly between the slices of bread and place a basil leaf on each of them.
2 cups of sweet sprinkles
½ cup of sour flour
1/3 cup olive oil
¼ cup of warm water
Cook the cassava, squeeze and wait for it to cool down a little before handling.
Mix the rest of the ingredients and knead until smooth.
Make balls and bake in a preheated oven at low temperature for 40 minutes.
SPICY CARROT CREAM
2 cups of vegetable broth or water
500 g of shredded carrots
½ cup. chopped onion
1 clove of garlic
2 c.c. grated ginger 1
½ d.c. curry powder
½ c.c. of salt
200 g of firm tofu
2 C.S. of chopped mint leaves
In a medium saucepan, add the stock, carrot, onion, garlic and ginger and bring to high heat until boiling.
Switch to low heat, cover the pan and cook for 15-20 minutes, until the carrot is tender. Add the curry and salt and cook for another minute to improve the flavor.
Wait for it to cool. In a blender, whisk the soup and tofu until smooth.
Add the mint and serve.
Fast, practical and healthy dishes to accompany any occasion. I hope you enjoy!