Goodbye telecommuting!
Two smoothies charge batteries to overcome the return to the office with flying colors
Time to go back to the office ... and time to go back to the
tupperware
.
After months of
telecommuting
and home-cooked meals, a less than encouraging outlook for our stomach appears on the horizon: the heavy plates of many company canteens and daily menus.
The healthiest alternative to those guaranteed poor digestions is still the
tupperware
, which has long ceased to be boring and that with some
well-chosen
recipes
we will not be lazy to prepare and will allow us to gain health by eating light and delicious.
Here we propose three very simple and tempting. They are part of the
recipe book
with which
Isabel Llano
, better known as
Isasaweis
, claims to have lost "20 kilos forever" without dieting, simply by eating well. "I did all the diets I had and to have: the peach and chicken breast, the magic soup, the disassociated, the no protein or all the proteins in the world. They all had the same result: in terms of the
diet
it is abandoned, the lost weight is regained. The only thing I got was that food, more than a wonderful pleasure, became a great concern ", says the influencer, a technical computer engineer who more than 12 years ago began to give practical advice on the internet about cooking, beauty and style of life.
As he says,
Isasaweis
realized that the concept of 'dieting' was wrong, "because no one can maintain restrictions for life."
That led her to learn to
eat well,
without prohibitions or anxieties, with new habits and cooking in a simple and healthy way.
Now his
recipes
, more than a hundred, healthy and varied, are included in the book 'Eat great and never diet again' (ed. Planeta), which has just gone on sale.
And these are three, in addition, they are perfect to take them in the
tupperware
because they do not lose an iota of flavor;
they can even win overnight.
1. Couscous salad with smoked salmon and cod
Couscous salad with smoked salmon and cod.
1 glass of couscous
1 teaspoon of butter
100 g of smoked salmon
100 g of cod
smoked
10 cherry tomatoes
1 handful of raisins
1 handful of pine nuts
6 fresh basil leaves
Extra virgin olive oil
Balsamic vinegar and salt reduction
I put the raisins in a bowl with water to cover them and I let them soak. To make the basil oil, I put a saucepan on the fire with water and, when it starts to boil, I add the basil leaves. I let them boil for 30 seconds, scoop them out with a slotted spoon and put them in a bowl of very cold water for a few seconds. I take them out, dry them with kitchen paper and put them in the blender jar. I add three fingers of extra virgin olive oil and crush it. I put another saucepan on the fire with two glasses of water, a thread of oil and a level teaspoon of salt. When it starts to boil, I add the couscous and the teaspoon of butter and cook over low heat for 2 minutes, stirring with a fork. I take off the heat and dump the couscous into a salad bowl. I cut the smoked salmon and cod into thin strips and put them in the salad bowl with the couscous.I add the pine nuts, drained raisins, and halved cherry tomatoes and mix everything gently. I dress the salad with the basil oil, mix it slowly and serve it with a string of balsamic vinegar reduction on top.
The trick.
Sometimes I also add some chopped pickled anchovies. If I prepare this salad for a special day, I mix it with a plate ring and garnish it with cherry tomatoes, basil oil and the balsamic reduction.
2. Pickled vegetables
Pickled vegetables Heva Henández
4 chives
4 cloves of garlic
2 leeks
4 potatoes
8 mushrooms
1 glass of extra virgin olive oil
1/3 of a glass of apple or sherry vinegar
1 bay leaf
6 black peppercorns and salt
I remove the outer leaves from the chives and leave them whole. I cut the leeks, keeping only the white part, I wash them well and also leave them whole. I clean the mushrooms with a cloth in case they have some soil. I place the mushrooms, chives, leeks, unpeeled garlic cloves, bay leaf and black peppercorns in the bottom of a low saucepan. I sprinkle everything with a little salt and then add, first, a third of a glass of vinegar, and then a glass of extra virgin olive oil. I put on medium heat and, when it is hot, cover and simmer for 1 hour. Meanwhile, I peel the potatoes and cut them into thick slices. I place them in a microwave-safe dish, with a little salt and a thread of extra virgin olive oil,I cover them and cook them in the microwave for about 8 minutes or in a preheated oven at 200 ºC covered with aluminum foil for 20 minutes. I place the cooked potato slices in a bowl and place the drained vegetables from the marinade on top. I usually serve the dish with some poached eggs. To make them eggs, I line a bowl on the inside with plastic wrap, letting it stick out. I hull an egg inside, add salt and close the plastic wrap with a knot, so that it is like a sack. I put it in a saucepan with boiling water and let it set for 4 minutes. Then I take out, let it warm and remove the plastic wrap carefully.I usually serve the dish with some poached eggs. To make them eggs, I line a bowl on the inside with plastic wrap, letting it stick out. I hull an egg inside, add salt and close the plastic wrap with a knot, so that it is like a sack. I put it in a saucepan with boiling water and let it set for 4 minutes. Then I take out, let it warm and remove the plastic wrap carefully.I usually serve the dish with some poached eggs. To make them eggs, I line a bowl on the inside with plastic wrap, letting it stick out. I hull an egg inside, add salt and close the plastic wrap with a knot, so that it is like a sack. I put it in a saucepan with boiling water and let it set for 4 minutes. Then I take out, let it warm and remove the plastic wrap carefully.
The trick.
Sometimes I also add a branch of rosemary or thyme to the pickle to give it another aroma.
The marinade that is left over from cooking the vegetables I do not throw it away, I strain it and keep it in a jar to dress salads, baked fish, grilled vegetables ...
3. Spiced breasts with raisins and almonds
Spiced chicken breasts with raisins and almonds.Heva Henández
2 chicken breasts
4 tomatoes
1 onion
1 green bell pepper
2 carrots
1 handful of almonds
1 handful of raisins
1 teaspoon curry
1 teaspoon ground cumin
1 teaspoon cinnamon
1 glass of water
Extra virgin olive oil
Salt and black pepper
I put a casserole on the fire with a splash of extra virgin olive oil and, when it is hot, I add the onion, green pepper and carrots, all chopped. I add a little salt and sauté for about 15 minutes over medium heat until the vegetables are tender. I add the chopped tomatoes and continue to fry everything together for another 15 minutes. Meanwhile, I remove all the fat from the chicken with scissors and cut it into large cubes. I season it with salt and pepper and add it to the casserole. I add the almonds, raisins, cumin, curry and cinnamon, stir well and water with the glass of water. I mix it and, when it starts to boil, I lower the heat and cook over medium heat for about 25 minutes, until the broth has reduced. I serve it with rice. The same recipe can be made with other parts of the chicken, with turkey or with lean pork.
The trick
.
Sometimes I swap the almonds for cashews and the raisins for plums or figs.
According to the criteria of The Trust Project
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