Who said that in order to lose weight it is necessary to give up appetizing food and come to terms with the insipidity and scarcity of the diet? Try to turn this period of your life into an exciting gastronomic journey. Prepare a nutritious salad or rich soup with special recipes and enjoy delicious dietary meals without obsessive thoughts of calories.
Diet Caprese Salad (113 calories per 100 g)
Ingredients:
- 2 tomatoes, 150-200 g each;
- 250 g of mozzarella in a piece;
- 20 g fresh basil;
- 3-4 tbsp. balsamic vinegar;
- a pinch of ground black pepper;
- salt.
Pour balsamic vinegar into a saucepan or small saucepan and heat over high. Bring the liquid to a boil, reduce the temperature to medium, and cook the sauce for 10 minutes with constant stirring. Then pour it into a cup and refrigerate.
If your diet salad seems a little dry, sprinkle it with a small amount of healthy olive oil.
Cut the tomatoes and mozzarella into uniform circles and place them alternately overlapping on a flat plate. Sprinkle some salt and pepper over the vegetable. Decorate the salad with basil leaves. Take out the cooled and thickened vinegar, gently pour it over the dish and distribute it nicely with a fork.
Delicious vegetable puree soup (57 calories per 100g)
Ingredients:
- 1.5 liters of water, mushroom or chicken broth;
- 500 g of potatoes;
- 1 small onion;
- 1 medium carrot;
- 3 stalks of celery;
- 1 tbsp. skim milk;
- 0, 5 tbsp. 10% cream;
- 3 tbsp. flour;
- 1/3 tsp ground black pepper;
- 20 g of hard unsweetened cheese;
- salt;
- vegetable oil;
- 3 sprigs of parsley.
If you are making chicken soup, cook it in a second broth and be sure to remove any grease that has formed on the surface.
Peel the onion and carrot and chop finely. Cut the celery into small cubes. Place everything in a saucepan with 2 tablespoons. vegetable oil and simmer over medium heat for 8 minutes. During this time, cut the skin off the potatoes, cut the root vegetables into small slices, and toss them over the other vegetables. Simmer the stew for 5 minutes, then season with pepper, salt to taste, pepper and dilute with water or broth.
Cook the soup over medium heat for 10 minutes, until the potatoes are tender. Whisk the milk and flour until smooth and slowly add to the saucepan. Remove the cookware from the stove after 5 minutes. Pour half a serving of the slightly cooled broth and vegetables into a blender bowl and puree on low speed. Return it back to the pan, add the cream, mix everything well, add salt if necessary and heat without boiling.
Pour the vegetable puree soup into deep bowls. Serve hot, sprinkling each serving with chopped parsley and grated cheese.
