Wellnutrion

1 medium size celery 1 carrot 2 potatoes 1 onion 1 orange juice 1 teaspoon flour 4 tablespoons of olive oil 1 teaspoon of sugar Juice of half a lemon 1 teaspoon of salt Olive oil is poured into the pot and the chopped onion is started to be roasted. Wash potatoes, celery and carrots. The skins are peeled and cut into cubes. Squeeze the orange and lemon juices, add flour and dissolve the flour. The remaining vegetables are thrown into the onion and sugar is added. All the ingredients are mixed and mixed together. Fruit juices are added. Add water so that it does not completely cover the vegetables in the pot. It is cooked with the lid closed. While serving, you can chop the celery leaves finely and put them on it.

1 cup jasmine rice 1 chicken breast 1 avocado 4 tablespoons of boiled peas 4 tablespoons of corn 1 carrot Salt Black pepper 2 tablespoons of olive oil juice of ½ lemon 1 glass of rice is boiled in boiling salted water. Chicken breast is cut into cubes and cooked in 1 tablespoon of olive oil. An equal amount of rice is divided into bowls. After the avocado is cut in half, it is sliced ​​vertically. Carrots are grated. Vegetables prepared regionally are placed on the rice. Drizzle with 1 tablespoon of olive oil and lemon juice.

1 cucumber (Chopped) 3 slices of watermelon (diced) 15-16 black mulberries 100 g Mihaliç cheese (diced) 2-3 sprigs of arugula 3-4 slices of lemon fresh basil nettle seed After mixing all the ingredients in the serving plate, serve cold.

250 g couscous pasta 200 g baby spinach 1 small red bell pepper (diced) 1 cucumber 1 small red onion (chopped) 140 g grilled green olives (halved) 140 g large black olives 200 g feta cheese 1/2 teaspoon of olive oil juice of 1 lemon 1.5 teaspoons of thyme 1 teaspoon of salt 1 teaspoon of black pepper Boil water in a saucepan, salt and boil the couscous pasta for 10 minutes. Drain, rinse and leave to cool. Cut the cucumber in half and remove the core with the help of a teaspoon and slice it. Transfer the cooled couscous pasta to a large mixing bowl. Add the spinach leaves, chopped vegetables and olives. Then add half of the feta cheese. In a small bowl, whisk together olive oil, lemon juice, thyme, salt and pepper until blended. Pour the salad dressing over the mixture and mix. Sprinkle the remaining cheese on top and chill in the refrigerator for 1 hour. Serve cold.

1 cup walnuts 3 cups black grapes 1 coffee cup + 1 teaspoon olive oil 14 sprigs of fresh thyme 1 tablespoon of honey 1 tablespoon of balsamic vinegar 1 baguette of bread 200 grams of cheese, salt, pepper Mix a  coffee cup full of olive oil, 10 sprigs of thyme leaves, honey, balsamic vinegar, a small amount of salt and pepper in a bowl. Add raisins, mix well and place on the baking tray. Bake the grapes for 15 minutes in a preheated 180 degree oven, using the grill or turbo mode. If your oven does not have these features, extend the cooking time and cook until the grapes crack. Slice the baguette and lightly toast it. Roast the walnuts in a non-stick pan and then crumble them. In a separate place, mix the goat cheese, 1 teaspoon of olive oil and the leaves of 4 sprigs of thyme by crushing them with a fork. Then spread it on the bread. Arrange the toasted grapes in the sauce and serve with a sprinkling of walnuts.

3-4 corn cobs 1 teaspoon ground red pepper 1 teaspoon cumin Half a teaspoon of black pepper 2 cloves of crushed garlic 1 teaspoon of olive oil 2-3 tablespoons of melted butter 2 tablespoons chopped parsley (you can also use cilantro) 2 tablespoons grated aged cheddar cheese pinch of salt Mix red pepper, cumin, black pepper, garlic and olive oil and set aside. Grease a well-heated cast iron pan with melted butter and place the corn. Spread the remaining butter on them. Grill, turning frequently. When the color turns well, transfer it to the serving plate. Spread the spicy mixture that you set aside on the corns. Sprinkle with salt, cheese and parsley. Serve hot or warm.

  400 grams of sea bass fillet 1 small onion 2 cloves of garlic 3 tablespoons of panko 1 egg One teaspoon each of thyme and cumin FOR BASE  3 spring onions 1 chilli pepper FOR SAUCE 4 tablespoons of olive oil 2 cloves of garlic ½ cup of homemade tomato puree 1 teaspoon of tomato paste 1 teaspoon dried rosemary Salt, pepper FOR THE TOP Roasted Sesame Stew the sea bass in boiling water for 5 minutes. Remove to a bowl with a colander and leave to cool. After the cold, add grated onion, crushed garlic, panko, egg and spices and mix well. Rest in the refrigerator for 30 minutes. Take the meringues from the mixture and roll them in your hand. Place on a baking tray and bake in a preheated 180 degree oven until golden brown. For the sauce, put the olive oil in the pot, add the garlic. Immediately add the tomato puree and tomato paste and mix. Add spices and salt. When the sauce thickens, take it off the stove. Sprinkle sesame seeds on the meatballs and serve with the sauce.

  4 pomegranates 2 red grapefruits  2 oranges  juice of 1 lemon  A pinch of turmeric powder   To  decorate : Lemon, pomegranate, mint Cut the pomegranate in half and squeeze in a juicer. As another squeezing method, make a small hole in the middle of the pomegranate with a knife and squeeze the pomegranate between your hands so that the juice flows from the hole you opened. After squeezing the pomegranate, strain it and put it in a deep bowl. Add the squeezed grapefruit and orange juice into it. Add lemon juice and turmeric and mix all the ingredients. Serve in glasses and garnish with lemon slice, pomegranate seeds and mint.

300 grams of peas Juice and grated rind of 1 lemon Half a teaspoon of starch Half a bunch of fresh mint 2 cloves of garlic Half a glass of cream 2 tablespoons of olive oil ½ cup grated Parmesan cheese Salt, pepper Boil the peas in boiling salted water for 10-15 minutes and drain the water. Then put it in a sauce pan. In a separate place, open the starch with lemon juice and put it in the pot. Add the mint that you cut into small pieces with your hands. Stir in the grated garlic and lemon peel. Add the remaining ingredients and cook, stirring, for 10 minutes. While the sauce is hot, pour over the boiled pasta and serve.

  2 egg whites pinch of salt Half a glass of granulated sugar 1 teaspoon cinnamon Grated rind of 1 orange Half a glass of flour 75 grams of melted butter 1 tablespoon of water FOR THE TOP 100 grams of milk chocolate Beat the egg white with a pinch of salt until it turns snowy. Carefully add the remaining ingredients and mix with a spatula. Take it from the mixture with the help of a spoon and spread it to form 10 cm circles on the baking tray covered with baking paper. Bake in a preheated 170 degree oven for 6 minutes. Take it out of the oven, roll it with quick movements and let it cool. Your cookie will harden as it cools. For the topping, melt the chocolate in a bain-marie. Dip the ends of the cookies in chocolate and do it after it has cooled.

80 g raw cashews 1 ripe avocado 1-2 pinches of fresh basil juice of 1.5 lemons 1-2 tablespoons of olive oil 3-4 tablespoons of water 1 tablespoon of nutritional yeast a pinch of sea salt 1 clove of peeled garlic or its powder (optional) 3-4 zucchini 3-4 slices of sun-dried tomatoes (optional) Use cashews either raw or by sautéing them in a pan for 3-4 minutes. Blend all ingredients except zucchini and sun-dried tomatoes in a food processor until smooth and creamy. Add some water if needed. After cutting the zucchini into pasta with a spiral cutter, sauté them in the pan for 3-5 minutes or leave them raw. Finally, pour the sauce we prepared on it and mix it well. Serve garnished with finely chopped dried tomatoes, if desired.

220 g extra firm tofu 1-2 tablespoons of olive oil and coconut oil Quarter red onion (thinly sliced) Half a capsicum (thinly sliced) 2 cups kale (loosely chopped) 1 tablespoon of nutritional yeast (optional) Half a teaspoon of salt or more Quarter teaspoon of turmeric Half a teaspoon of garlic powder Half a teaspoon of ground cumin Prepare the sauce by mixing the dry spices in a small bowl and adding some water. Chop the onion and pepper finely, and the cabbage a little more casually. Heat a large skillet over medium heat. Add olive oil first; then add onion, capia pepper, a pinch of salt and black pepper and mix. After stirring for about 5 minutes until the vegetables are soft, add the cabbage and cook for another 3-4 minutes. Crush the tofu into small pieces with a fork or with your hands. Gather the vegetables on one side of the pan and add 1 teaspoon of oil and tofu to the empty part. Saute for 2 minutes. Pour the prepared sauce into the pan so that the majority of the sauce is on ...

1 cup of organic grated coconut (250 ml) 2 tablespoons organic agave syrup 3 tablespoons of organic coconut flour 1 tablespoon organic coconut oil (solid) 100 g of coconut milk (1 finger less than 1/2 cup) For the top: Organic Coconut Grated Mix all the ingredients and leave in the fridge for 10 minutes. Then give it a round shape with your hands and rub it in grated coconut.  

1 cup gluten-free oatmeal (Ground) 8 g organic black pepper powder 1/4 cup of extra virgin olive oil 1/4 cup of vegetable milk 1 pinch of fresh basil (finely chopped) 6 sun-dried tomatoes (finely chopped) 1 teaspoon garlic powder 1 teaspoon baking powder For the top  gluten free oatmeal Knead all the ingredients in a deep bowl and divide into 8 equal parts. After rolling each piece, press it lightly in your palm and cover it with gluten-free oatmeal and place it on a baking tray lined with greaseproof paper. Bake in a preheated 180 degree oven for 25 minutes. Serve after cooling.

  4-5 artichokes 1 cup of olive oil 1 cup of white wine vinegar 1/3 cup finely chopped green onions 2 tablespoons of fresh tarragon 2 spoons of dijon mustard Salt, pepper 2 lemons, sliced Remove the hairy core of the artichokes, separate the outer hard leaves. Cook a little in water with a little salt added. Drain the artichoke and cut it in half. Put the chopped tarragon leaves, olive oil, vinegar, green onions, salt, pepper and mustard into a jar, close the lid and shake them to mix. Arrange the artichokes on the baking tray, brush some olive oil on it and cook it front to back. Transfer it to a serving plate and drizzle the tarragon sauce on it. Garnish with lemon slices. You can serve the artichokes with tarragon together with the chicken in the oven.

400 ml. coconut milk (canned) 85 grams of unsalted peanuts 600 grams beef steak (large cut) 4 tablespoons of massaman curry paste 450 grams waxy potatoes 1 onion (finely chopped) 1 tablespoon tamarind paste 1 stick of cinnamon 4  lime leaves 1 tablespoon of fish sauce 1 tablespoon of dates 1 red pepper First, set the oven to 200 degrees and the fan to 180 degrees. Arrange the unsalted peanuts on a baking tray and roast them in the oven for 5 minutes. Then wait for it to cool to room temperature. Roughly chop when completely cooled. Pour 2 tablespoons of coconut milk into a large lidded casserole dish and heat. Add the curry paste and fry for about 1 minute. Then add the large chunks of steak and mix. Cook this way until sealed. Mix potatoes, onions, sugar, tamarind paste, peanuts, fish sauce and remaining coconut milk in a separate bowl. Add this mixture to the meat and cook for about 2 hours. Transfer the cooked meat to serving plates. Serve with thinly sliced ​​red pepper, roaste...

2 pears 1 tablespoon of lemon juice 1 stick of cinnamon for the sauce 250 g blackberries 1.5 teaspoons of granulated sugar 2 teaspoons of wheat starch Cut the pears in half and remove the core in the middle. Spread 2 tablespoons of lemon juice over them. Place the dinner plate upside down in the middle of the pot. Arrange the pears on it. Add hot water from the edge of the pot so that it does not reach the level of the pears. Place a cinnamon stick next to the pears and steam over low heat for about 25-35 minutes (until the pears are soft). If the water decreases during cooking, add hot water. For the sauce, put the blackberries in the sauce pan. Add sugar and cook on low heat for 8-10 minutes. Add the starch that you have dissolved in very little water and cook on low heat until it thickens. Drizzle over the pears and serve.

  2 sea bass 1 tablespoon of capers 1 pack of cream (220 ml) 4 cloves of garlic 200 ml. milk 2 potatoes Salt Black pepper Tomato sauce (optional) Cut the sea bass into fillets and separate them completely from the skin. Add oil to the pan and heat it. Cook the sea bass in hot oil, front to back. Take the cooked fish aside and let it sit. Throw the finely chopped garlic into the fish pan and fry. Then add the milk and cream. When the sauce starts to boil, place the fish in it. Sprinkle the fish with capers and black pepper. Since the pickled capers are salty, adjust the salt of the dish well. After cooking for 6-7 minutes in this way, transfer it to the serving plate. You can serve sea bass cutlet with mashed potatoes, carrots and peppers.

2 bonitos Olive oil Tomato paste 2 onions 2 teaspoons of mint 4 cloves of garlic   First, finely chop the onions. Finely chop the garlic. Put olive oil in the pan and heat it. Make sure to remove the bones of the acorns. When the oil starts to heat up, add the onion and garlic and fry until they turn pink. Add the boneless bonitos on top of the onions and fry them. Then add tomato paste and mint and continue mixing. Add water to cover the food and cook on medium heat for about 20-25 minutes. Serve the fish stew you have prepared by adding the juice of one lemon and parsley.

250 grams of mixed herbs (spinach leaves, chard, crowbar, nettle, etc.) 3 spring onions 1 branch of leek (white only) 10 sprigs of dill 3 cloves of garlic 10 sprigs of parsley 5 sprigs of mint 2 eggs 3 tablespoons of whole wheat flour 1/2 cup of feta cheese Freshly ground black pepper Salt cayenne pepper To fry: 3-4 tablespoons of olive oil Yogurt dip: 2-3 gherkins 1 bowl of strained yogurt 1 clove of garlic 1-2 sprigs of dill Black pepper Salt Wash all the herbs given in the recipe thoroughly with plenty of water. Be careful not to leave any soil on it. Keep the washed vegetables aside until they are completely dry. Finely chop all greens and herbs. Take the chopped herbs in a large bowl. Add grated feta cheese . Then add the spices and flour and mix the ingredients with your hands. Add the eggs last and knead until smooth. Heat a non-stick pan with olive oil. Take a tablespoon of the food base you prepared and transfer it to the pan. Fry the mortar from front to back. Repeat this pro...

1 chicken breast meat 2 stalked celery 1/2 onion 4 tablespoons of soy sauce 2 teaspoons of grape vinegar 2 tablespoons of cornstarch 1/4 teaspoon ginger powder 1.5 tablespoons coarsely ground black pepper 4 tablespoons of olive oil Slice the chicken and place in a lidded bowl. Add 2 tablespoons of soy sauce, 1 teaspoon of cider vinegar, cornstarch and ginger and mix. Close the lid and let it rest in the refrigerator for 30 minutes to marinate. Put 2 tablespoons of olive oil in a pan and add the marinated chicken and cook. Take the chicken out of the pan into a bowl. Put the remaining olive oil in the same pan, then add the sliced ​​celery and onions and saute. Add the remaining 2 tablespoons of soy sauce, 1 teaspoon of grape vinegar, cooked chicken meat and black pepper, cook for another 15 minutes and serve hot.

Garlic (2 Pieces) Cauliflower (150 Grams) Broccoli (150 Grams) Carrot (2 Pieces) Olive oil (1 tablespoon) Let's start by washing the vegetables thoroughly and peeling the carrots. After peeling, cut into round slices. Let's cook the vegetables we have prepared in the steam machine, if any. If we do not have a steam machine, let's pour 1 glass of water into a saucepan and turn on the stove. Place a heat resistant strainer over the pot. Let's leave the vegetables on it and close the pot lid on them. Let it soften with steam. After the vegetables are soft, transfer them to the serving plate. In a small bowl, whisk the crushed garlic, lemon, salt and olive oil and drizzle over them. You can serve it plain or with yogurt, if desired.

Black pepper (1 Teaspoon) Salt (1 Teaspoon) Water (5 Cups) Garlic (3 cloves) Onion (10 units) Daphne (2 Pieces) Turmeric (1 Teaspoon) Fresh Rosemary (1 pinch) Ginger (1 Dessert Spoon) Olive oil (4 Tablespoons) Let's fry the garlic and ginger grated together in olive oil. Let's add the finely chopped onions to the pot and cook until the color changes. Let the onion caramelize by adding water little by little. Add salt, rosemary, turmeric, bay leaf, black pepper and water and cook until boiling.

Salt (1 Wiping Teaspoon) Granulated sugar (1 Heaping Tablespoon) Tomato paste (3 Tablespoons) Water (3.5 Cups of Water) Parsley (1 Bunch) Pepper paste (2 Tablespoons) Thyme (1 Dessert Spoon) Onion (1 Piece) Black Seeds (1 Dessert Spoon) Dry Yeast (1 Piece (Pack)) Milk (3.5 Cups of Water) Olive oil (1 Tea Cup) Sunflower oil (1 Tea Cup) Take warm milk, sourdough and granulated sugar in a bowl and mix. Then add the other ingredients. After kneading well, cover it with a cloth. Let's wait about 20 minutes. You can either pass all the materials given for the top through the rondo or you can prepare the mortar by cutting it small. Then let's take the dough the size of an egg and roll it out circularly with a rolling pin or a rolling pin. Let's put mortar on the dough that has been rolled out circularly. Let's be careful to drive evenly on all sides. Let's heat the oven at 190 or 200 degrees while these processes are being done. Then put the pepperoni breads on the baking ...

Salt  (1 Teaspoon) Lemon  (1 Piece) Fresh Spinach  (250 Grams) Walnut  (1 Handful) Cucumber  (1 Piece) Feta cheese  (1 Bowl) Red beet  (2 Pieces) First, let's boil the beets. Let it cook for 1 hour in plenty of water. Let's wash and dry the baby spinach. Chop the white cheese into cubes. Let's chop the walnuts coarsely. Cut the cucumbers into thin slices with the help of a peeler. Let's peel the boiled beets and cut them into rings. Spread the spinach on the floor of the salad bowl. Let's put the beets on it. Sprinkle with cucumber, cheese and walnuts. Squeeze lemon and add salt and serve.

Salt (0.5 Teaspoons) Garlic (2 cloves) Chili Powder (1 Teaspoon) Cold water (1 liter) Green pepper (3 pieces) Turmeric (1 Teaspoon) Tomatoes (2 Pieces) White Onion (1 Piece) Fresh Basil (10 units) Olive oil (1 tablespoon) The salt and spices given in the recipe can be increased or decreased as desired, or you can add different spices. We chop all the ingredients into small pieces, fry them in olive oil a little, add water and boil them. Then we put it through a blender. We get such a simple and delicious healthy soup.

Salt (1 tablespoon) Granulated sugar (1 tablespoon) Water (0.5 Cups of Water) Lemon (1 Piece) Shallot (20 pieces) Dill (1 Bunch) Carrot (3 pieces) extra virgin olive oil (1 Cup of Water) Dish Artichoke (6 Pieces) After cleaning the artichokes, let them stand for 1 hour until they are put in a pot of water with lemon. Let's put olive oil in a pan and fry the shallots and finely chopped carrots. Before placing the peeled artichokes in the pot, I rub them with half a lemon and arrange them on the ready material with the hollow sides down. Add salt, lemon juice, sugar and add water to the artichokes. Let's cover it with greaseproof paper and cover the pot, and after it boils for a while, let's take it to a heavy fire. After 25 minutes of cooking, take it off the heat. Let's not open the lid until it cools down, and after it cools, let's put the shallots and carrots in the middle of the artichokes and decorate with dill. Let's serve.

Black pepper (0.5 Teaspoons) Flour (4 Tablespoons) Salt (1 Dessert Spoon) Egg (1 Piece) Parsley Bunch (0.5 ) Garlic (2 cloves) Hamburger bread (4 pcs) Lettuce (4 Leafs) Cauliflower (500 Grams) Tomatoes (1 Piece) Quinoa (1 Tea Cup) Onion (1 Piece) Wash the quinoa with the help of a strainer and boil it. After 10 minutes of boiling, turn off the heat. Let's cut the cauliflower into florets and throw them into boiling water and boil for 8-10 minutes. Let's strain the boiled cauliflower and put it in the food processor. Let's add the garlic, onion, green onion and parsley that we washed on it. Let's shoot on the robot for 3 minutes. Let's get the filling  from the robot. Add eggs, flour, salt, pepper and quinoa and mix. Let's make meatballs a little thicker than a hamburger patty. Let's place the meatballs on the tray on which we laid baking paper. Bake in the oven at 200 degrees for 15-20 minutes. Let's cut the hamburger bun and put lettuce and tomatoes in ...

  Black pepper (0.25 Teaspoons) Salt (0.25 Teaspoons) Egg (0.25 Pieces) Thyme (0.25 Teaspoons) Bread crumb (0.25 Tea Cups) Red powdered pepper (0.25 Teaspoons) Allspice (0.25 Teaspoons) Lettuce (1.5 leaves) Sandwich Bread (2.5 Pieces) Pickled Gherkins (2.5 Pieces) Onion (0.5 Pieces) Meatballs spice (0.25 Teaspoons) Minced Chicken (150 Grams) cola (1 Bottle) Mix chicken mince, grated onion, egg, bread crumbs and spices and knead for 10 minutes. Rest for 1 hour in the refrigerator. Cut off sandwich-sized balls from the mortar and shape them. Cook front to back in a non-stick pan. Place the lettuce and meatballs, cut in half, into the sandwiches. Fix one pickle on it with a toothpick and serve.

Tomatoes (2 Slices) Cheddar cheese (2 Slices) Olive oil (1 tablespoon) Whole Wheat Toast Bread (2 Slices) Spinach Leaf (5 pieces) Let's apply olive oil on both surfaces of the toast with the help of a brush and heat it in the pan. When the cheese is soft, take the bread out of the pan. Let's add spinach leaves and tomato slice into it. Let's cover the other toast bread on it and consume it immediately.

Salt (1 Teaspoon) Lemon (0.5 Pieces) Cherry Tomatoes (5 pieces) Chicken breast (200 Grams) Olive oil (3 Tablespoons) Mediterranean greenery (1 Piece (Pack)) First, let's cut the chicken into small cubes and boil it in salted water for 30 minutes. Let's wash and drain the greens, wash the cherry tomatoes and cut them in half. Let's mix olive oil, salt and lemon in a bowl and prepare our sauce. Add the greens to the bottom of the bowl. Sprinkle the tomatoes and chicken on top. Let's drizzle our sauce and serve.

  Vanilla (1 Piece Pack) Cocoa (2 Tablespoons) Water (1 Tea Cup) Walnut (1 Cup of Water) Date (22 Pieces) Quinoa (0.5 Tea Cups) Chia Seed (1.5 Tablespoons) Buckwheat (0.5 Tea Cups) Coconut Sugar (3 Tablespoons) Coconut Powder (0.5 Cups of Water) Wash the quinoa and buckwheat and soak them in water for 1 hour. Let's remove the seeds of the dates and pass them through a blender with water and vanilla powder until a homogeneous consistency is obtained. Strain the quinoa and buckwheat. In a large bowl, mix quinoa, buckwheat, cocoa, chia seeds and coconut sugar. Add the coconut powder and walnuts. Add the date mixture and mix until all the ingredients are mixed together. Place a grease-proof paper on the baking tray and spread the mixture on the tray. Let's cook for 45-50 minutes, stirring every 15 minutes, in the oven you have heated at 150°C. After the mixture has cooled, transfer it to a glass storage container. You can mix it with fresh fruits, yogurt or milk for your breakfast.

Jalapeno Pickles (1 Tea Cup) Cheddar Cheese (1 Full Glass of Water)  Red onion (1 Piece) Steak (200 Grams) Nachos Chips (1 package) Let's put the julienne slices of steak in a frying pan and fry them in a little oil, being careful not to dry them. Let's remove the seed part of the tomato that we peeled and slice it into cubes. Finely chop the purple onion. Drain the jalapeno peppers. Let's spread the nachos chips on the baking tray on which we have greased paper. Let's sprinkle the steak slices, purple onions, jalapeno peppers that we cooked on them. Finally, sprinkle the grated cheddar cheese and put it in the oven, which we heated at 160 degrees, until the cheeses melt. Sprinkle parsley leaves after taking it out of the oven. We can serve it with guacamole and salsa.  

Baking powder (1 package) Salt (1 Dessert Spoon) Egg (8 Pieces) Grated Mozzarella (1 Cup of Water) Almond Flour (2 Cups of Water) Olive oil (2 Tablespoons) Coconut Oil (1 tablespoon) Combine the almond flour, cheese, baking powder and salt in a mixing bowl. Let's save some of the cheese for later use. In another bowl, beat the egg whites with a mixer until they reach the consistency of whipped cream. After adding the coconut oil, slowly add the almond flour mixture you made to the egg bowl with the help of a spatula. TIP: At this stage we should mix the mixture very gently and always in the same direction. The egg should not lose its fluffy structure. Let's take the mixture you have obtained into any cake mold that you have oiled and add almonds on it. Finally, let's add the mozzarella cheese that you reserved and bake for 25 minutes in the oven preheated to 170 degrees. Take it out of the oven and let it cool down. After cooling, you can slice and serve.

Mint Bunch (3 Leaves) Honey (1 Dessert Spoon) Ice (1 Tea Cup) Fresh Ginger (0.5 Teaspoons) Vanilla Ice Cream (1 Cup of Water) Lemonade (1 Cup of Water) Put all the ingredients in the blender and whisk. Let's add ice to our glass that we have cooled in the fridge and pour our mixture on it.

Water (4 Cups of Water) Lemon (1 Piece) Mint (10 Leaves) Cucumber (1 Piece) Fresh Ginger (1 Teaspoon) Lime (1 Piece) First, let's peel the skin of the cucumber and cut it into thin slices. Then let's slice the lemon, lime and ginger in the same way. Let's put 2 liters of water in a bottle and add the mint leaves. Put the sliced ​​ingredients in water and let them rest in the refrigerator overnight. You can consume the ginger juice you have prepared during the day.

Brussels Sprouts (20 pieces) Almond (1 Handful) Olive oil (3 Tablespoons) Wash the Brussels sprouts and peel the outer skin. Boil it in a bowl filled with water for 7-8 minutes until soft. Let's put the Brussels sprouts softened with the crushed almonds in the oven on a baking tray with greaseproof paper. Let's cook at 200 degrees until the tops are lightly browned and their odor comes out. Let's drizzle olive oil on the cabbages with the almonds that came out of the oven.  

  Yogurt (2 Tablespoons) Baking soda (0.5 Teaspoons) Egg (1 Piece) Tomato paste (1 Dessert Spoon) Capia Pepper (1 Piece) Green pepper (1 Piece) Cheddar cheese (1 Cup of Water) Ham (2 Slices) Whole wheat flour Milk (0.5 Tea Cups) Olive oil (2 Tablespoons) Boiled corn (1 tablespoon) Mix the dough ingredients in a bowl and let it rest for 15 minutes. While the dough is resting, let's chop our peppers into rings. Let's wash the corn and slice the ham. Let's open our tomato paste with half a tea glass of hot water. Let's open the rested dough according to the 24-26 cm fireproof pan and place it in the heated pan. When one side of the dough is cooked, turn it over and spread the tomato sauce on it. Let's add the cheddar cheese and other ingredients, drizzle olive oil and close the lid of the pan. Let it cook for 10 minutes on low heat without opening the lid of the pan. Let's serve hot.

Black pepper (1 pinch) Salt (1 pinch) Garlic (1 cloves) Brown sugar (1 tablespoon) Curry (1 Dessert Spoon) Chili Powder (1 Dessert Spoon) Red pepper (1 Piece) Spinach (2 Cups of Water) Coriander (1 Dessert Spoon) Lime (1 Piece) Ginger (1 Dessert Spoon) Olive oil (2 Tablespoons) Salmon Fillet (3 pieces) Onion (1 Piece) Coconut Milk (1 Cup of Water) Let's put a grill pan on the stove and burn it. Pour 2 tablespoons of olive oil into it and heat it. Let's skin the 3 fillets of salmon. Let's sprinkle salt on the salmon, then take the salmon in the pan. Let it cook for a minute on each side. After the salmon is fried on both sides, take it out on a paper towel lined plate. With this process, we have sealed the salmon. Let's put 2 tablespoons of chopped spring onion or half a chopped onion into the grill pan. Finely chop 1 red pepper and add it. Add 1 clove of crushed garlic. Mix the ingredients with a spatula. Add 1 teaspoon of chili powder, 1 teaspoon of curry, 1 teaspoon o...

Salt (2 Desserts spoons) Parsley Bunch (0.5 Bunch) Garlic (2 cloves) Cumin (1 Teaspoon) Green zucchini (3 pieces) Dill (0.5 Bunch) Broccoli (2 Large Bowls) Olive oil (4 Tablespoons) Onion (1 Piece) Artichoke (1 Piece) Let's cut the broccoli, zucchini, onion, artichoke and garlic into small pieces, put them in the pot and boil them with enough water to cover. After cooking, you can consume it that way if you like grains, if you don't like it, you can add finely chopped parsley, olive oil and cumin into it after blending it with a blender. Our soup will come out 10 bowls.

Coconut (1 Cup of Water) Dark chocolate (1 Cup of Water) Coconut Oil (5 Tablespoons) Take the coconut in a bowl. Add the room temperature coconut oil and knead. Let's put this mixture in the freezer and wait for 5 minutes (for the oil in it to freeze a little). Let's take it out of the freezer and give it the shape you want, either in the mold or by hand. After shaping, let's put it in the freezer again and freeze for 10-15 minutes. Let's melt the dark chocolate in a bain-marie. Let's dip the coconut balls frozen in the freezer in chocolate and line them up on wax paper. Let the chocolate freeze in the refrigerator for 10 minutes and then serve. There are 10 coconut ketogenic cakes from our recipe. You can change the number by adjusting the size as you want.

Pickled Gherkins (16 Slices) Avocado (1 Piece) Rye Bread (8 Slices) Smoked salmon (4 Slices) Let's lightly toast the rye bread slices. Mash the avocado and spread it on the bread. Let's place the salmon and gherkin slices on the porridge.

Egg (1 Piece) Hazelnut (1.8 Cups of Water) Banana (2 Pieces) Honey (5 Tablespoons) Milk (5 Cups of Water) Gluten Free Flour (3 Tablespoons) Put the milk, flour, honey and egg yolk in a deep saucepan and whisk with a whisk. Put it on the stove on medium heat and stir until it boils. I boiled it for about two minutes. Let's let the pudding cool down and prepare the mezzanine ingredients. Let's pass 200 grams of hazelnuts through the rondo, be careful that they do not reach the consistency of flour. Let's transfer it to a bowl. Nuts should be large and small. Let's peel and chop the bananas. If the custard is warm, peel your bananas, your banana that has been waiting outside for a long time may turn black. Let's put the materials in the presentation cups in the right order. First, let's put 2 tablespoons of hazelnuts on the sides of the cup and add 2 tablespoons of pudding as we want it to be visible from the outside. Then let's put hazelnuts and pudding again....