Wellnutrion

2 boiled and shredded chicken breasts, 1 onion, 1 can of tomato grated, 300 g of red pepper, 2 bay leaves, ¼ cup of chicken stock, sea ​​salt, For the top; strained yogurt, coriander, goat cheese, lemon juice, scallion, Red onion First, take the randomly shredded chickens into a pot. Add chopped onion, grated tomato, chopped red pepper and chicken stock into it. Sprinkle bay leaves on it. Cook for 20 minutes on low and medium heat. After all the ingredients have simmered in the pot for 20 minutes, you're ready to make the chicken wrap. After taking the gluten-free thin breads to the serving plate, you can place the chicken mixture on them. You are free to choose the ingredients to put on the chicken mixture. In this recipe, we used strained yogurt, goat cheese, spring onions, red onions and a little lemon juice. The ingredients in the recipe serve an average of 6-8 people; therefore it is perfect as a group meal.  

5 slices of beets 1 medium size carrot 1 teaspoon mint 1 sachet of probiotics juice of 1 lemon We put the probiotic, sliced ​​beets and carrots, mint and lemon juice in a blender and drink it fresh.  

1 tablespoon unflavored gelatin powder 1/4 cube of cold water 2 cups brewed strong coffee 2 tablespoons of sugar 1 cup of cream 1 tablespoon of powdered sugar Fill a small bowl halfway with cold water to dissolve the gelatin. Stir the powdered gelatin into the water to mix the two. Wait 5 minutes for the gelatin to absorb the water and come to room temperature. Dissolve sugar in a freshly brewed cup of hot coffee. In a small saucepan, bring the sweetened coffee mixture to a slow boil over medium-high heat. When the coffee mixture comes to a boil, remove the pot from the stove and whisk the gelatin mixture and let it dissolve well. Wait 15 minutes for the liquid to cool to room temperature. After pouring the jelly mixture on a baking sheet, cool it. Make sure the baking dish is level to make the jellies flat and even. Let the jelly mixture sit for 4-6 hours or until completely solidified. Cut the coffee jelly mixture into 1.5 cm cubes after it hardens. Keep them on the baking sheet unti...

2 tomatoes 2 teaspoons of olive oil 1 pinch of cinnamon 1 pinch of chili pepper 1 pinch of sea salt 1 pinch of black pepper 90 g beets 90 g cucumber 1/2 capsicum pepper 1/2 green pepper 1 celery stalk 1 clove of garlic 1 spring onion 1/2 avocado 1 lemon some basil Preheat the oven to 200 ° C. Mix the tomatoes, olive oil, cinnamon and cayenne pepper in a mixing bowl and season with salt and pepper. Roast for 10-15 minutes until the tomatoes begin to separate. Set it aside. Mix beets, cucumbers, red peppers, green peppers, celery, garlic and scallions in a bowl. Make the salad dressing by mixing olive oil and hot sauce in a bowl, then pour over the vegetables, add the roasted tomatoes and pour over the vegetables again. Roughly chop the avocado, then pour the lemon juice over it to prevent discoloration. Arrange the gazpacho salad on a serving platter, then top with the avocado and sprinkle over the basil leaves.  

1 egg 1/2 cup cheddar cheese Preheat the waffle maker. Beat the egg in a bowl. Add cheese and mix. Spray the heated machine lightly with cooking spray or oil. Put the mixture you prepared in the machine and cook it. Transfer the chaffle to the cooling rack. Serve with butter and maple syrup.  

1 mango fruit 300 g coconut milk 50 grams of chia 1 tablespoon of maple syrup 1 tablespoon of roasted coconut flakes Peel the mango and remove the flesh. Finely dice the mango. Put the mango and coconut milk in a food processor or blender and blend until smooth. Add the chia seeds and maple syrup and stir briefly to combine. Place the mixture in a container, cover and refrigerate for 30 minutes. Take the mixture out of the refrigerator and mix again. Then refrigerate the mixture for at least 2 hours or overnight to soak the chia seeds. If the pudding is too thick the next day, thin it with a little coconut milk until it's the consistency you want. Serve with chopped fresh mango and toasted coconut flakes.  

12 chopped asparagus 2 glasses of water 1 chopped shallot 3 tablespoons vegan unsalted butter 1 cayenne pepper 1 clove of garlic 1/2 cup vegan cream 2 tablespoons of cornmeal 2 cups of vegetable juice 1 pinch of salt 1 pinch of black pepper Add some butter and chopped garlic to a pan. When the garlic turns brown and fragrant, add the chopped asparagus and sauté for a few minutes. Add the chopped shallots or small onions and cook for another five minutes. Then add thinly sliced ​​cayenne pepper for a spicy taste. When the shallots look soft and cooked, add the vegetable broth, a pinch of salt and add a little black pepper to add the spicy taste. And bring them to a boil. After boiling well for 10-12 minutes, now turn down the heat. Take a small bowl and add two tablespoons of cornmeal and two tablespoons of cold water and make a thick paste. Add the cornmeal to the boiling soup. This will add thickness and creaminess to your soup. Continue mixing for a few minutes and turn off the flame...