Lose weight with taste: menu for Thursday from Julia Mayevskaya
Llight salad and stuffed squid – fitness trainer
Egg roll with avocado and fish
Ingredients:2 eggs 50 g cheese (hard) ½ tbsp. l. psyllium
Filling:Cottage cheese Any greens Avocado Finely chopped bell pepper Weak Trout
Mix all ingredients thoroughly. Pour the mixture in a thin layer into a skillet (greased with coconut oil). Add the filling and roll up.
Ingredients:2 squid 30 g couscous Half onion Half carrots 20 g dried mushrooms 50 g sour cream 10% 1 tomato (tomato) Salt, pepper, spices Basil
Soak the mushrooms in hot water for 30 minutes, then rinse well and chop finely. Boil the couscous. Chop the onion finely, grate the carrots on a coarse grater and fry everything in coconut oil along with the mushrooms until tender. Stir the mixture with couscous, salt and pepper, add seasonings, you can additionally add capers or olives. Stuff the washed and peeled squid carcasses with the resulting filling. In a small saucepan, combine sour cream, a little water and finely chopped peeled tomatoes. Season with salt and pepper, you can rub a little garlic, then bring the sauce to a boil and put the stuffed squid – simmer for 4-5 minutes (because the filling is ready). Sprinkle the squid on top with basil.
Ingredients:Burrata cheese 4 sun-dried tomatoes 5-6 yellow cherry 50 g arugula Pine nuts Oil (very little) Salt, spices (to taste)
Gently chop the vegetables, and spread the burrata ball on top. After that, we simply cut the burrata and mix the flowing creamy soft mass with the rest of the ingredients.