Lose weight healthy

Ingredients:

2 cooked or grilled chicken breasts, sliced ​​thinly
4 whole wheat tortillas or kale leaves
1 cup of washed and dried lettuce leaves
1 large tomato, thinly sliced
1 ripe avocado, peeled and sliced
1 large carrot, grated
Yogurt sauce or sauce of your choice (optional)
Salt and pepper to taste

Instructions:

1:Prepare the Ingredients: Cook or grill the chicken breasts until fully cooked. Let them cool slightly and slice thinly. Wash and dry the lettuce leaves well. Slice the tomato thinly, peel and slice the avocado, and grate the carrot.

2:Warm the Tortillas (or Kale Leaves): If using tortillas, lightly heat them in a skillet or microwave for a few seconds, just to make them pliable. If using kale leaves, wash and dry them well, removing the central stem.

3:Assemble the Wraps: Place a tortilla or kale leaf on a flat surface. In the center, layer some chicken strips, followed by a portion of lettuce, tomato slices, avocado, and a handful of grated carrot. Season with salt and pepper to taste.

4:Roll Up the Wraps: Fold the side edges of the tortilla (or kale leaf) over the filling and start rolling from the bottom edge, keeping the filling tight. Roll until you form a tight wrap.

5:Cut and Serve: With a sharp knife, cut the wrap in half diagonally. If desired, serve with yogurt sauce or sauce of your choice for dipping.

6:Enjoy: Your Chicken and Vegetable Wrap is ready to be enjoyed! Enjoy it as a healthy lunch or a nutritious snack.

This recipe is versatile, and you can adapt the vegetables according to your preference. Experiment with different ingredient combinations to create the perfect wrap for you!

BANANA CAKE WITHOUT FLOUR AND WITHOUT MILK 😋
👉4 very ripe medium bananas
👉4 eggs⁣⁣
👉1/2 cup of oil of your choice
👉 3\/4 xc brown sugar (this time I used 1\/2 xc brown sugar and 1\/2 xc raisins) or sweetener
👉2 cups of rolled oats
👉Cinnamon powder to taste⁣⁣
👉1 tablespoon baking powder
👉I put 70% chocolate on top.. optional.
⁣⁣👉Chestnuts and raisins to taste
⁣⁣
👉 Blend all the ingredients except the yeast in a blender. After mixing well, add the yeast and beat some more.
👉Place in a greased pan, spread the chocolate, chestnuts and raisins over the top and bake in a preheated oven at 200°. Do the toothpick test to see if it's already baked, but this cake is very moist, the toothpick may come out a little damp.⁣⁣
⁣⁣
✨This cake does not contain wheat flour. It looks wonderful.
⁣
✨Depending on your brown sugar, your cake may be lighter or darker.⁣⁣ If you want, you can reduce the amount of sugar and use very sweet bananas..
✨If you want, you can add pieces of banana to the dough too, this time I didn't.

Whitefish with Winter Vegetables 🥦🥗🦪

You’ll also need…
4-6 sprigs of thyme
4 slices of lemon
Sea salt
Black pepper and white pepper

FOR THE CIDER-BRAISED CABBAGE
1/2 hispi pointed cabbage, sliced lengthways into four strips through the core
50g butter, diced (extra for the sauce)
1 sprig of rosemary
1 clove of garlic, crushed
1 bay leaf
250ml dry cider
1/2 tsp grated nutmeg

FOR THE PEPPERED SWEDE MASH
1/2 swede, diced
50g butter
1/2 tsp ground white pepper

FOR THE HERBY CRUMB
50g breadcrumbs
Olive oil
Zest of one lemon
1 tbsp chopped curly parsley
1 tsp chopped thyme

Method

1-Start by seasoning your fillets of MSC certified coley for 30 mins and leave on a tray at room temperature.

2-Next, cube the swede and then boil in a saucepan of salted water for 25-30 mins until soft. Mash with butter, salt and white pepper until smooth.

3-Braise the cabbage by melting butter in a large shallow pan and when it’s bubbling add in the strips of cabbage, clove of garlic, bay and rosemary. Caramelise the cabbage on all sides on a high heat.
Turn every 2-3 mins for an even char on the outer leaves and then reduce the heat after 5-6 mins and add the cider and grated nutmeg. Cover with a lid and braise for 15-20 mins until the cider reduces and the core of the cabbage is soft enough to slide a knife into easily. Season with salt and cracked black pepper.
Thicken any remaining cider reduction by stirring in a k**b of butter and use as a sauce to dress the plate.

4-To make the herby crumb, mix all ingredients in a small bowl and fry the herby breadcrumbs in a non-stick pan for 4-5 mins until golden.

5-In a steaming basket, lay your coley fillets on a couple of slices of lemon and sprigs of thyme. Cook for no longer than 6-7 mins and serve immediately.
6-Plate up the fish on your mashed swede and top the braised cabbage with the herby crumb. Garnish the coley with some fresh thyme leaves.