Wellnutrion

2 tablespoons of strained yogurt For the red fruit sauce 10 blackberries 5 strawberries 1 teaspoon of honey For the chia seed mix 4 tablespoons of chia seeds 4 tablespoons of yogurt (mixed with water) 4 tablespoons of almond milk 1 pinch cinnamon Internal kernels of 1/4 stick of fresh vanilla 2 teaspoons of honey to decorate it 6 blackberries 2 strawberries, cut in half 5-6 almonds, coarsely chopped 2 pieces of fresh mint Add a spoonful of strained yogurt to the bottom of two glasses. To prepare the red fruit sauce, put the blackberries, strawberries and honey in a blender and blend until smooth. Divide half of this mixture into glasses. To prepare the chia seed mixture, take the chia, yogurt, almond milk, cinnamon, kernels of fresh vanilla stick and honey in a bowl and mix well with a spoon until you get a homogeneous consistency. Divide this mixture evenly into the glasses. Add the remaining red fruit sauce on top of the chia mixes. Garnish them with blackberries, strawberries, almon

2 small eggplants 2 tomatoes 1 small packet of halloumi cheese 3 cloves of garlic 1 paprika pepper Black olives (1 per eggplant slice) Olive oil Wash the eggplants and slice them into 1 cm slices without peeling them. Soak in salted water until baking. Peel the garlic, mash in a mortar and mix with olive oil. Set your oven to the highest setting and heat it up. Grease the baking tray on which you will cook the eggplants by applying the mixture you have prepared with the help of a brush. Place the eggplants on the tray and grease the tops with a brush and bake for 7 8 minutes (be careful not to dry out too much). Slice the tomatoes and halloumi cheese and arrange 1 slice of tomato and 1 thin slice of halloumi on each eggplant. Garnish with julienne slices of pepper and olives. Cook the halloumi cheeses until they are well browned. Serve garnished with corn kernels, if desired.

150 g lean, skinless, boneless chicken breast minced meat 1 slice of multigrain sliced ​​toast bread 3 eggs Quarter cup of flavorless soy milk 1 onion 2 cloves of garlic 2 teaspoons low sodium salt 1 teaspoon of black pepper 2-3 egg whites 1-2 tablespoons of ground flax-seed Mix 3 eggs, minced meat, onion, garlic and spices without diluting them. Put the toasted bread on top of the soy milk. Throw the softened and milky bread into the mixture and knead. Heat the pan on low heat and grease it with linseed oil. Form the mixture into patties as you wish, dip into a bowl of egg whites and swirl over the ground flaxseed. Place the meatballs in the pan and cover. After cooking, you can garnish it with parsley and serve.

3/4 cup rice flour 3/4 cup almond flour Half a glass of millet flour Half a glass of buckwheat flour 3 eggs 1 packet of dry yeast 1 teaspoon of salt Quarter cup of olive oil 1 tablespoon of honey Half a glass of warm water 2 tablespoons of flax-seed Mix the yeast with warm water and honey and wait for it to activate. Mix all the ingredients in a deep bowl and add the yeast. Spread the dough you have prepared on an oiled baking tray and leave it to bake in the oven at 180 degrees for 50-55 minutes until golden brown.

1 bunch arugula 1/4 bunch Mediterranean greens 1 teaspoon of corn kernels 250 grams herb cheese 1/2 spoon of capers 2 cherry tomatoes Sliced ​​Black Olives Olive oil juice of 1 lemon Salt Wash and drain the greens and arugula thoroughly. Cut into small pieces with your hands and place in a salad bowl. Add the corn kernels, capers and diced herb cheese. Quarter the cherry tomatoes and add them and sprinkle with the sliced ​​olives. Before serving, mix lemon juice, olive oil and salt in a bowl. Serve with the sauce you prepared.

  millet - 1 cup Lentils - 1/2 cup, boiled, crushed tomato puree - 1 tablespoon onion - 1 pc sunflower oil - 1 coffee glass paprika - 1 teaspoon, cayenne parsley - optional salt - optional Pour hot water into the container with millet and leave it under the lid until it softens. Heat the oil with the tomato paste. Add the millet and mix until you get a smooth mixture. Season with salt and pepper, add the crushed lentils and mix until you get a smooth mixture. Finally, add the parsley and mix again. Form small patties from the mixture, place on baking paper and bake in a preheated oven at medium temperature until fully cooked.

0,39 lbs buckwheat 1 tablespoon of olive oil 1 onion 1,76 lbs beets 1,1 lbs vegetable juice 0,88 lbs tomatoes 1 pinch of rosemary 1 pinch of salt 1 pinch of black pepper Wash the buckwheat, put it in a medium-sized soup pot. Add 16,90 oz of boiling water to it. Bake for about 15 minutes until softened. Set it aside. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Then add the beetroot and water to the mixture. Bring the mixture to a boil and cook for 30-40 minutes until the beets are soft. Add the tomatoes to the pan and cook for 2-3 minutes. Put the soup in a food processor and mash until smooth. Add spices to taste. Pour the soup into the pan and heat on low heat for 2-3 minutes. Take it off the fire. Your soup is ready to be served.  

50,72 oz of chicken stock, 6-7 bags of green tea, 2 tablespoons of olive oil, 1 medium onion, chopped 3 cloves of garlic, finely chopped 2 carrots, chopped 1 cup chopped celery (about 2 stalks of celery), 1 teaspoon chopped fresh thyme, 1 bay leaf, 2 chicken breasts, cut into medium sized pieces 2 teaspoons of sea salt, 2 teaspoons of black pepper Put the chicken stock in a large pot and let it boil. When it starts to boil, turn off the heat and put the green tea bags in it and let it brew for 10 minutes. While the soup is brewing; Peel the onion and garlic and chop finely. Chop carrots, celery and chicken breasts in the same way. After 10 minutes, remove the green tea bags from the pot and return the pot to the stove, turn on the bottom on medium heat, throw the chickens and let them cook. After 20 minutes, add the vegetables and cook the soup for another 15-20 minutes. When the soup is cooked, turn off the heat, close the lid and let it rest for 5-10 minutes and then serve it hot. Yo

0,33 lbs tenderloin 1 root fennel, very thinly sliced ½ orange, peeled and white parts cleaned and chopped 0,11 lbs of American rice 0,11 lbs boiled green lentils 0,011 lbs parsley leaves 2 sprigs chives, chopped Olive oil Salt, pepper For sauce: 1 teaspoon Dijon mustard 1 tablespoon of orange juice 1 teaspoon lime juice extra virgin olive oil Salt Wash and drain the rice. Take a small saucepan with 3,38 oz of hot water. Add a pinch of salt and let it boil. Cook on medium-low heat with the lid closed until the water is absorbed. Take it off the fire and let it cool. For sauce; Mix mustard, orange juice, lime juice, a pinch of salt and 2 tablespoons of olive oil by shaking them in a sealed jar. Heat a non-stick pan over high heat and lightly grease with olive oil. After salting and peppering both sides of the tenderloin, place it in the pan. Cook for 1.5 minutes per side for medium-cooked consistency. Set aside and rest for 2 minutes, then slice. Put the fennel slices, boiled rice, gree

2 cups haricot beans 1 red onion 4 stalks of spring onions Red pepper Parsley Olive oil Lemon juice Salt Boil haricot beans and drain. Finely chop the onion lengthwise suitable for salad. Chop the spring onions and parsley and add them to the beans. Saute with oil and lemon red pepper.   

1 cup of flour ½ cup of walnuts ½ cup of oil 2 eggs 1 cup of granulated sweetener 2 tablespoons cocoa powder 4 tablespoons of milk Salt Put the liquid in a saucepan, put it on the stove and add the powdered cocoa. Once you have a smooth consistency, remove the saucepan from the heat and set it aside to cool. Put the egg in the mixing bowl and whisk. After the eggs become foamy, add granulated sweetener, flour and salt and continue beating. Add the oil and cocoa mixture that you left to cool, light milk and chopped walnuts and whisk again. Pour the mixture into the cake mold. Bake in a preheated 175 degree oven for 30-35 minutes. After removing the brownie from the oven, let it cool. Cut into squares and place on serving plates.

2 radishes arugula 1 pomegranate 1 cup crushed walnuts 4 tablespoons of curd Olive oil Stir in the sliced ​​radish, arugula, crumbled pomegranate and curd. Drizzle olive oil on top and sprinkle the crushed walnuts over the salad.

1 onion 3 cloves of garlic 1 carrot 1 leek 1 broccoli stem 1 tablespoon of olive oil 2 tablespoons of hot water 1 liter of hot water 1 tablespoon of parsley Cumin Black pepper paprika Mint For the marinating 1 tablespoon oat bran or whole wheat flour 1 egg 2 tablespoons of yogurt 1 cup of room temperature water Chop all vegetables of equal size, for example cubes. Put olive oil and 2 tablespoons of hot water in the soup pot. Add onions and garlic and fry. After a few minutes add the carrots and continue frying and add the broccoli stems and mix. After a few minutes add the leeks and stir fry for 5 minutes on medium heat. Add a liter of hot water to the pot, stir and continue to boil until all the vegetables are tender. Meanwhile, to prepare the seasoning, mix the ingredients well in a bowl. Take a ladle of soup broth from the pot and slowly add it to the seasoning in the bowl. Then add the yogurt dressing to the soup pot, little by little, and mix quickly. Meanwhile, add the parsley. A

1/2 pack of lasagna For Inside: 1 kg of mushrooms 1/2 tablespoon of olive oil 3 zucchini 1 finely chopped onion 2 carrots 3 cloves of garlic Salt Black pepper For the Béchamel Sauce: 2 cups soy, almond, or coconut milk 2 tablespoons of flour 2 tablespoons of olive oil 1-2 pinches of grated nutmeg Salt For Tomato Sauce: 1/2 kg of tomatoes 2 cloves of garlic 1 tablespoon of olive oil 1 teaspoon of coconut sugar 2-3 sprigs of fresh thyme Salt Black pepper For Vegan Parmesan Cheese: 1 cup of cashews 2 tablespoons of protein powder 2 teaspoons of garlic powder 1 pinch of salt For the stuffing, wash and dry the mushroom thoroughly, then chop finely. Heat the olive oil and fry the onion until it turns brown. Add mushrooms and fry until they release their water. Pass the carrots through the kitchen mandolin or grate them. Then add it to the mixture and continue frying. Add the zucchini that you have passed through the last mandolin or cut into dice and the minced garlic and cook for 2-3 minute

500 g chicken mince 1 egg 3 wholemeal bread slices 1 pinch of parsley Salt Black pepper chili pepper Cumin 1 tablespoon of oil We wet the bread and mix all the ingredients. After kneading it well, we shape it and cook it on the grill. Or we can cook it in a pan with 2 tablespoons of oil.

• 1 medium cabbage, • 4 green onions, • ½ bunch of parsley, chopped, • 1 glass of homemade mayonnaise, • 1.5 tablespoons of honey, • 6 tablespoons of lemon juice, • sea salt and pepper to taste First, start by cutting the cabbage into thin strips. Then chop the green onions like cabbages. Combine cabbage, parsley and finely chopped green onions in a deep bowl. Greens are a great choice for lowering blood pressure and cholesterol. Then mix the homemade mayonnaise, honey and lemon juice well in a small bowl. If you wish, sprinkle some salt and pepper, mix a little more and pour over the vegetable mixtures. This lemon and parsley coleslaw takes just a few minutes to prepare, and the result is well worth it!  

• 1 cup of chopped turnip (you can chop it like a potato), • 1 cup of chopped carrots, • 1 cup of chopped red pepper, • 1 glass of red onion, chopped, • 1 cup of chopped mushrooms, • butter or olive oil, • 1-2 teaspoons of sea salt, • 2 teaspoons of black pepper, • 2 teaspoons of onion salt, • 2 teaspoons of garlic powder First, preheat the oven to 200 degrees. You can chop the vegetables into thin strips; this will make the vegetables look just like a bowl of french fries. Then, line the baking tray with grease-proof paper. Put the vegetables in a deep glass bowl. Then melted butter or olive oil; then add sea salt, pepper, onion and garlic powder and mix the vegetables with your hands. Then put the vegetables on the baking tray. Then put the tray in the oven and bake for an average of 40 minutes. Turn the vegetables over after 20 minutes to ensure both sides are evenly cooked. You can add a different flavor by adding some curry if you wish. You can also serve it with optional tomato s

 • 2 medium cauliflowers, • ½ cup of unsalted butter, • 1 medium red onion, chopped • 1 small chopped onion, • 2 stalks of chopped leek, • 3 branches of celery, finely chopped, • 2 medium potatoes, peeled and chopped, • 1 bay leaf, • 3 sprigs of fresh thyme, • 1 liter chicken broth, • 2 glasses of vegetable juice, • 1 pack of smoked turkey, thinly sliced, • Chopped green onions Start by roughly chopping the cauliflower and putting it in a blender. When the cauliflower has a rice-like consistency, put it in a bowl and set aside. Put a large saucepan on the stove and then melt the butter in the saucepan. After the butter melts, add the onion, leek and chopped celery and sauté for 10 minutes. I love adding nutritious celery to meals because it's rich in antioxidants and vitamins and very low in calories. Then add the potatoes, bay leaf and thyme and mix. If you don't want to add potatoes, you can add 1-2 cups of chopped cauliflower instead, but the potatoes really add a delicious

 •  2 tablespoons of coconut oil, • 1 egg, • 1 teaspoon of vanilla extract, • ¼ cup of honey, • ½ cup of coconut milk, • 1.5 cups of almond flour, • 1 teaspoon of cinnamon, • 2 teaspoons of baking powder, • ½ teaspoon of sea salt To decorate ; • ½ cup of almond flour, • 1.5 tablespoons of coconut oil, • 1 tablespoon of honey, • 1.5 teaspoons of cinnamon First, take the coconut oil in a mixing bowl. Like I said before, coconut oil is healthy for your heart and great for your metabolism. Then honey is added as a sweetener instead of sugar. I like to use honey in these types of desserts because of its natural benefits. Then add the vanilla extract and add the egg along with the coconut milk. Whisk until the ingredients are well mixed. In a separate container; Mix almond flour, cinnamon and baking powder. Then combine the dry ingredients with the wet ingredients. Put the gluten-free coffee cake mix on the greased baking tray or in my debt. For the topping, mix the remaining almond flour, c

1 bowl of yellow mustard ¼ cup of powdered erythritol or ¼ teaspoon of stevia glycerite ¾ cup coconut or apple cider vinegar 1 tablespoon of chili pepper powder 1 teaspoon freshly ground black pepper 1 teaspoon ground white pepper ¼ teaspoon paprika ½ teaspoon wheat-free soy sauce 2 tablespoons of unsalted butter 1 teaspoon of incense sauce Place a sauce pan on your stove on medium heat and add the mustard, erythritol, vinegar, chili pepper, black pepper, white pepper and red pepper, mix, and boil for half an hour. Then add soy sauce, butter, incense sauce, mix and boil for another 10 minutes. After removing from the stove, cool on the side and then fill in a glass jar. Leave it in the fridge overnight to allow the aroma to work well. You can store it in the refrigerator for up to 4 weeks.

200 g ground beef, 1/2 red onion, chopped 1 small red pepper, seeds removed and chopped 2 tablespoons of cream cheese, 1 teaspoon of thyme, 1 tablespoon of Avocado oil pepper and salt, 4 eggs, tomatoes, avocado, cucumber First, take the avocado oil in a pan. Then, fry the minced meat on medium heat for about 5-7 minutes, stirring occasionally. Later on; Add the chopped red pepper, cream cheese and spices. Add the onion and mix until the onions are soft and turn off the heat. In a different pan, prepare the eggs the way you like. Then, take the minced meat that you prepared on the homemade gluten-free thin bread and the egg on it. You can serve it with avocado slices and tomato sauce that you prepared before.  

The ingredients you will need to make the oatmeal banana waffle will be oatmeal, banana, vanilla extract, baking soda and a pinch of salt. It will be enough to put these ingredients in the blender and mix. Pour the mixture into the pre-oiled waffle maker and cook until it turns golden brown. You can use banana and honey to decorate the top of the waffle. The blender is one of the indispensable kitchen appliances for the oatmeal and banana waffle.  

• 650 g ground beef, • 2 eggs, scrambled, • ½ teaspoon of sea salt, • 1 teaspoon of red pepper powder or 2 teaspoons of paprika, • 2 tablespoons of coconut oil, • 4 glasses of bone broth, • 2 bay leaves, • 4 washed and chopped carrots, • 1 large diced potato, • 1 glass of green beans, • 1 glass of peas, • 2 chopped tomatoes First, start by mixing and kneading the ground beef, beaten egg, salt and pepper. Then prepare round meatballs from the food base you prepared. Next, heat the coconut oil in a large saucepan and fry the meatballs until they turn light brown. Then add the bone broth, sea salt, bay leaves, chopped carrots and potatoes to the same pot. Let the pot cook on medium heat. Finally, add the remaining ingredients and let it cook for another 20 minutes on medium heat. That's it. You can serve the soup with crusty bread or gluten-free crackers if you wish. This recipe is a great option for both lunch and dinner!  

1 tablespoon of coconut oil 500 g shredded turkey breast meat 5 green onions – finely chopped 2 cloves of garlic – crushed 1 chili pepper – finely chopped 1 pinch of parsley – finely chopped 1 lime juice 2 avocados – thinly sliced 2 tomatoes – thinly sliced small lettuce leaves Lightly heat the coconut oil in a large skillet. Add the shredded turkey breast to the pan and fry in oil for 2-3 minutes. Immediately after, add the spring onion, garlic and chili pepper and mix well. Continue mixing in this way for 2 more minutes, especially for the turkey meat to be cooked. Add lime juice and parsley to the mixture in the pan, let the mixture absorb the lime juice well. After 1 minute, remove the pan from the heat. Leave to cool on the side. In the meantime, it will be brewed and the mixture will come to a full consistency. In another bowl, mix avocado and tomatoes. Wash the lettuces and let them dry thoroughly. Now it's time for the serving plate, here's the fun part... Place small l

  •  1 cup + 2 tablespoons of chickpea flour, • ½ cup of coconut sugar, • ¼ teaspoon of baking powder, • 1/8 teaspoon of baking soda, • 1 pinch of salt, • 1 tablespoon of dried lavender, • ½ lemon zest, • ½ tablespoon of poppy Wet materials; • ⅓ glass of coconut milk, • ⅓ glass of water, • 3 tablespoons of melted coconut oil, • ½ teaspoon of apple cider vinegar, • 1 teaspoon vanilla extract, • 1 tablespoon of lemon juice For the sauce; • ¼ cup of coconut oil, • ¼ cup of maple syrup, • 1 teaspoon of dried lavender, • Coconut powder for garnish (optional) Start by preheating the oven to 180 degrees and then mixing the dry ingredients together in a large bowl. Then set the container aside. In a separate bowl, combine wet ingredients, including the nutritious coconut milk, and whisk until all mixed. Then add the wet ingredients to the bowl with the dry ingredients and mix all the ingredients. Then grease the muffin cups or your donuts cup, if you have one, and pour the mortar you have prep

4 medium red beets Enough water to cover the beets ½ teaspoon of apple cider vinegar 3 cloves of garlic (whole) 1 piece of sugar cube 4 tablespoons of pomegranate molasses juice of ½ lemon 1 tablespoon of dried thyme 1 tablespoon fresh rosemary (chopped) 1.5 teaspoons of salt 1 teaspoon of black pepper ½ teaspoon of olive oil 3 red plums (cut into apple slices) 1 cup coarsely ground walnuts After thoroughly washing and drying the red beets, peel them off by wearing gloves. Slice into apple slices. In a medium saucepan, add enough water to cover the beets, vinegar, and whole garlic. Cook the beets on medium heat until soft. While cooking, stick a fork in between the beets to check if they are cooked. Drain the red beets after they are soft. For the sauce; Add olive oil, pomegranate syrup, lemon juice, salt, black pepper and chopped fresh rosemary and mix well. Then set aside. Wash the fresh plums, cut them into thin half moons and add them to the beets with the coarsely ground walnuts.

Long-term consumption of chickpeas allows us to have more balanced blood sugar and cholesterol levels. You can consume chickpeas, which is one of the best foods to balance the cholesterol level, in your lunch or evening hours.

Juice of ½ lemon,  1 small piece of fresh ginger (peeled),  1 glass of water.  For service;  Lemon slices. Transfer the juice of half a lemon and 1 small piece of fresh ginger into a small saucepan or teapot. Add 1 glass of water to it and boil for 10 minutes. Then infuse for 5 minutes. Then your tea is ready. With ginger tea, which has a stomach calming feature, you can accelerate your metabolism and make it easier to lose weight.  

4 tablespoons of olive oil 1 tablespoon of butter 300 g veal (cut into cubes) 1 onion (chopped) 3 cloves of garlic (chopped into rice grains) 2 green village peppers (diced) 1 tablespoon of tomato paste 1 tablespoon of chili paste 3.5 glasses of water (hot) 1.5 teaspoons of salt 1 teaspoon of black pepper 1 teaspoon cumin 1 teaspoon red chili powder 1.5 cups buckwheat (washed, drained) First of all, add olive oil and butter to the pot. When the butter melts, add the meat cut into cubes. Fry until the meat is cooked. After the meat is roasted, add chopped onion and garlic chopped in the form of rice grains and fry for 3-4 more minutes. Then add diced green village peppers, tomato and pepper paste and continue frying for 3-4 more minutes. When the roasting process is finished; Add the hot water, salt, pepper, cumin and red pepper powder. Then close the lid of the pot and boil for 5 minutes on medium heat. Next, add the washed and drained buckwheat into the boiling sauce, and cover the po

How about preparing a diuretic and purifying drink? To the right kitchen to prepare this recipe that will strengthen your metabolism and immunity. Ingredients: Juice of 1 lemon, 5 sprigs of parsley, 6 spinach leaves, 1 stalk of celery, ½ cucumber, 1 teaspoon of grated ginger, 1 glass of water. Preparation: Squeeze the juice of the lemon and add it to the blender along with the other ingredients. Blend until you get a smooth drink. You can drink it on an empty stomach three times a week.  

2 tablespoons of butter 1 onion (chopped) 4 cloves of garlic (chopped into rice grains) 1 tablespoon of tomato paste 1 tablespoon of chili paste 1.5 liters of chicken stock 1 cup fine bulgur 1 teaspoon cumin 1 teaspoon of dried mint 1 teaspoon of black pepper 1 teaspoon of salt 10 sprigs of parsley (chopped) First, add the butter to a large saucepan. Then add the chopped onions and fry for 3 minutes. Then add the chopped garlic, tomato paste and pepper paste and continue frying for 2 more minutes. Next, add chicken broth and fine bulgur, mix and let it boil over medium heat. When the soup starts to boil, add cumin, dried mint, black pepper, salt and parsley. After boiling for 1-2 more minutes, take it from the stove and serve it hot.  

500 gr. leek (chopped on the oblique) 3 carrots (halved lengthwise, diced obliquely) ½ teaspoon of olive oil 1 onion (chopped) 1 teaspoon salt 2 glasses of water 1 glass of freshly squeezed orange juice 2 tablespoons rice (washed, drained) orange slices Add the olive oil to the pot. Put the chopped onion and the carrot, which is cut in the form of a diagonal, into the oil. Saute for 5-10 minutes. Then add the washed and diced leeks to the carrots. Continue roasting for another 5 minutes. Then add freshly squeezed orange juice and drinking water until it is lightly covered. Let it simmer for 10 minutes on medium heat. After boiling for 10 minutes, add the rice. Then cook on low heat for 20 minutes. Let it rest for 20 minutes after cooking. After resting, your recipe is ready to serve.

2 liters of milk per day ½ teaspoon of vinegar 2 teaspoons of salt Strained curd cheeses ½ cup of whey (separated when straining) 4 tablespoons of olive oil 2 tablespoons of butter 1 cup of walnut kernels (roughly ground) 1 cup of parsley (chopped) 10 leaves of fresh basil (chopped) 1 tablespoon fresh thyme (chopped) 2 tablespoons rosemary (chopped) 1 teaspoon of salt 1 teaspoon of black pepper 1 teaspoon of red pepper flakes First of all, rinse the pot in which you will boil the milk. (To prevent the milk from sticking to the bottom of the pot when it boils.) Put two liters of daily milk in the pot and turn on the stove. Boil the milk. When the milk starts to boil and foam, add half a tea glass of vinegar (grape vinegar, apple cider vinegar does not matter). When you add the vinegar, the vinegar will cut the milk and curd will start to form. Mix lightly. When the water forms yellow greenish clear water, take it into the strainer. Put a bowl of weight on the strainer and press the wate

½ cucumber, 3 celery stalks, 1 green apple, ½ glass of water. Preparation: Chop all the ingredients and mix them in a blender with half a glass of water. You can drink it on an empty stomach two or three times a week.

2 tablespoons of dried blueberries, 1 cup of boiled hot water. Add sun-dried blueberries to a glass of boiling hot water, cover and infuse for 8-10 minutes. It is then ready to drink. You can alleviate your hunger when you consume a glass without sitting at the dinner table.

1 glass of water,  7-8 sprigs of fresh parsley,  juice of 1/2 lemon.  Boil a glass of water in a small saucepan or teapot. Add the washed and cleaned parsley into the boiling water, along with its branches. After boiling for 3-4 minutes, turn off the stove and drain the parsley juice. You can consume it fresh after adding lemon juice to it. You can easily get rid of bloating with this tea, which has an edema-stimulating effect. It also facilitates digestion.  

2 chicken breasts (cut into thin strips) 4 tablespoons butter (melted) 2 cloves of garlic (minced) juice of 2 lemons 1 lemon zest 1 sprig of fresh rosemary (chopped) ½ cup of walnut kernels (coarsely ground) 1 teaspoon of salt 1 teaspoon of black pepper For the Top;  Parsley (chopped) Cut the chicken breast into thin strips. For the sauce; In a mixing bowl, add melted butter, minced garlic, lemon juice, lemon zest, chopped fresh rosemary, coarsely ground walnuts, salt, pepper and mix. Then add chicken breast cut into thin strips into the sauce, mix and integrate with the sauce. Then place it on a baking tray lined with grease-proof paper. Bake in a preheated 200 degree oven for 35 minutes. After it comes out of the oven, sprinkle chopped parsley on it and serve it to the service.