Friday, 18 November 2016

November 2016- Week nº 4


Pumpkin soup
Pumpkin, potatoes, onion, olive oil.
(Per servingCal 129; prot 2g; carb 16g; fat 7g; sod 343mg)

Cauliflower couscous
Cauliflower, almonds, agave syrup, olive oil,  garlic, herbs, cider vinegar and lemon.
(Per serving: Cal 292; prot 9,7g; carb 46g; fat 14g; sod 87mg).

Baked salmon with lemon and dill
Salmon, lemon, dill and butter.
(Per serving: Cal 905,3; prot 89,7g; carb 160g; fat 42,4g; sod 284mg).

Pesto Tagliatella
Pasta, basil, walnuts, garlic olive oil and parmesan cheese.
(Per serving: Cal 1363; prot 49,3g; carb 95,9g; fat 95,6g; sod 1,223mg).

Lentils with chorizo
Lentils, Spanish chorizo, leeks, onion, brown rice, green pepper, tomato and parsley.
(Per serving: Cal 540; prot 22g; carb  86g; fat 12g; sod 361mg).

Thanksgiving turkey with stuffing. American recipe
Turkey, onion, sage, celery, vegetable oil, potatoes, cranberry sauce, gravy sauce, bread, dry cherries, green and black pepper, salt, eggs, parsley, green beans, partnisps and carrots.
(Per serving: Cal 1540; prot 72g; carb 215g; fat 44g; sod 357mg).

Leftovers thanksgiving turkey sandwich
Roasted turkey breast, watercress, cheesse, cranberry sauce, slices of apple and two sllices of egg enriched white bread.
(Per serving: Cal 360; prot 18g; carb 31g; fat 22g;  sod 981mg).

Egg enriched white bread
White four, egg, water, vegetable oil, salt, sugar, yeast and water.
(Per serving: Cal 416; prot12g; carb 79; fat 4g).

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