Maybe you did not know this yet: but I have been a weight consultant. This was before I discovered that I liked writing more and decided to go further. Nevertheless, I still have a great passion and interest in healthy living and eating. And besides that I am also busy with my weight. Because that does not always remain stable ... But well: I think that's 90% of the women.
Because I know that recipes are always nice to get, I thought: Why will not I share all my recipes of my 'weight-consuming time' with you?
Healthy eating always important: pregnant or not
Healthy eating always remains extremely important before, during and after your birth. Now that you are going to have or have children, it becomes even more important. You have to lead by example and in addition you have to ensure that you get enough nutrients for your baby. This applies to the ladies who are breastfeeding or are pregnant. The basis of healthy eating is in my eyes: vegetables, vegetables and more vegetables. That is why I have a lot of vegetables in my recipes. More than 250 grams.
Are you pulling a dirty face now? Do not you see this? I would say: try it first before you make a judgment. Even my husband (a carnivore in heart and soul) is eating every evening tasty from all my vegetables. Apart from vegetables, there is also lean meat or fish and a source of healthy carbohydrates. That, in my view, is also a healthy and balanced meal.
Recipe of the month
Every month I will place a new recipe for you that is incredibly healthy. That means (for me than hey): lots of vegetables, lean meat / fish, little or no saturated fats, little salt and few kilocalories. In addition, all my recipes are pretty easy to make. Sometimes I will also place recipes of tasty and healthy breakfasts and snacks. Do you have a recipe of mine cobbled together? Let me see! I'm super curious!
Slim lasagne without cheese
My first recipe is one of the most popular recipes that I have ever presented to my clients (digitally): a sleek lasagna without cheese. I still have to meet someone who really can not get rid of lasagne. The only problem is that the normal lasagnes are full of saturated fat through the cheese and sauce in the dish. There are also few vegetables to discover and therefore also few fibers. Well says Coach Roos!
It took me a few attempts to make a healthy version of a lasagna that also came through my husband's inspection. But It worked!
For 2 to 3 people (depends on whether there are big eaters at the table)
- 400 grams stir-fry vegetables (in recipe: mushroom stir-fry vegetables)
- 2 beef tarts (200 grams)
- 1 package of tomato frito seasoned (350 ml)
- 4 dry wholemeal lasagna leaves
- 1 tbsp olive oil
- 1 tsp Italian herbs
- A tl rosemary
- 2 tsp spicy Mexican spices
- 0.5 cube of beef broth
- 1 clove of garlic
- 4 el hüttenkäse
- 4 el ricotta
- Preheat the oven to 200 degrees.
- Put a pan with water on it. Cut the aubergine into thin slices and then cut in half. Boil for 1 minute in the water and then drain.
- Crumble the tarttails so they look like minced meat.
- Heat 1 tbsp oil in a large pan. Add the stir-fry vegetables and stir-fry for about 3 minutes. Keep constantly shoveling everything. Add all the herbs and a crushed garlic clove and mix well.
- Put the tartar in the pan and mix it with the vegetables until the tartar turns brown.
- Pour a small splash of water into the pan with 0.5 to 1 block of beef broth. Let it simmer briefly until the moisture has largely evaporated. Season with a little pepper.
Lasagna without cheese? Yes you can with this delicious healthy lasagne with little saturated fats and lots of vegetables!
Grab a medium-sized oven dish. Grease the sides a little with olive oil.
First add a layer of tomato frito to the dish, place 2 lasagne sheets on top. I put 1 whole on it and broke it in pieces in such a way that it was evenly distributed on the sauce. Then you put half of the vegetables / tartar mixture on top and half of the cooked eggplant. Divide everything well. On top of the vegetables you divide 2 tbsp ricotta and 2 tbsp hüttenkäse. Lubricate this well so that it is evenly distributed.
Repeat these layers one more time: layer of tomato frito (half of the package), 2 lasagne sheets, vegetables / tartar mixture + eggplant, 2 tbsp ricotta and 2 tbsp hüttenkäse.
Put the lasagna in the oven for 40 minutes.
You can garnish the dish with fresh herbs such as oregano, parsley or basil.