Wellnutrion

2 bananas 2 cups milk (cold) 1 tablespoon of honey 2 tablespoons of cocoa 3 tablespoons of chia seeds For service; Strawberry Cherry Transfer the banana, milk, honey and cocoa to the blender. After a couple of rounds, take it into the bowl. Add chia seeds and mix with a spatula. Divide into bowls. Cool in the refrigerator for 30 minutes. After it cools down, garnish it with strawberries and cherries as desired and serve.  

4 glasses of water (hot) 1 teaspoon salt (for quinoa boiling water) 1 cup of white quinoa 10 leaves of spinach (finely chopped) 1 cup of feta cheese (crushed with a fork) 10 sprigs of parsley (chopped) 10 sprigs of dill (chopped) 6 leaves basil (chopped) 3 eggs 1 teaspoon of salt 1 teaspoon of black pepper 4 tablespoons of olive oil For service; Fresh basil (chopped) Add hot water to the pot and add salt. Then add the quinoa. Boil for 10 minutes. After the quinoa is boiled, drain it. Transfer into a large bowl. Add chopped spinach, crushed feta cheese, chopped parsley, dill, egg, salt, black pepper and olive oil on it and mix well. Afterwards, place them on a baking tray lined with grease-proof paper at intervals with the help of a tablespoon. Bake in a preheated 180 degree oven for 20 minutes. After it comes out of the oven, sprinkle chopped fresh basil leaves on it and serve it hot.  

We conclude our article with one of the easiest and most delicious ways to lose weight. Ingredients: 1 orange, 2 carrots, 1 teaspoon of peeled fresh ginger, a glass of water. Preparation: Squeeze the juice of an orange. Transfer the two carrots and the peeled fresh ginger to the blender. Add a glass of water and mix. Consume while fresh.  

  4 tablespoons of olive oil 2 tablespoons of butter 1 onion (chopped) 2 cloves of garlic (chopped into rice grains) 200 g chestnuts (boiled) 500 g Brussels sprouts (cleaned, washed, drained) 3 tablespoons of  bulgur 1.5 cups of chicken stock 1 teaspoon of salt 1 teaspoon of black pepper For service; Dill (chopped) First, add the olive oil and butter to the pan. When the oil starts to heat up, add chopped onion and garlic chopped into rice grains and fry them. When the roasting process is finished, add boiled chestnuts, Brussels sprouts, bulgur and mix for 1-2 more turns. Next, flavor and mix with chicken broth, salt and pepper, then close the lid of the pot. Cook on medium heat for 15 minutes. After cooking, take it off the stove and let it rest. Afterwards, take it to your serving plate and serve it by sprinkling dill as desired.

  2 cups buckwheat 2 glasses of water 5 tablespoons of olive oil 1 onion (chopped) 1 tablespoon of tomato paste 1 tablespoon of chili paste 1 capia pepper (diced) 1 red bell pepper (diced) 5 spring onions (finely chopped) 2 cloves of garlic (minced) 5 leaves of fresh mint (chopped) ½ bunch of parsley (chopped) 10 sprigs of dill (chopped) 7 cherry tomatoes (halved) 7 pickled gherkins (diced) ½ cup of walnut kernels (coarsely ground) 1 teaspoon of salt 1 teaspoon of black pepper 1 teaspoon of sumac 1 teaspoon cumin 4 tablespoons of olive oil juice of ½ lemon 3 tablespoons of pomegranate molasses For service; Cherry tomato Put the buckwheat in the pot. Add water on it. Cook the buckwheat until the water is gone. When the buckwheat has evaporated, remove it from the heat. Then add olive oil in a pan. Then add the chopped onion and fry it. After the onion is roasted, add tomato paste and pepper paste and continue frying. When the roasting process is finished, remove it from the stove. Next,

12 zucchini 3 glasses of water 1 tablespoon tomato paste 1 tablespoon of olive oil 1 tomato 1 clove of garlic half a teaspoon of cumin Half a teaspoon of black pepper Half a teaspoon of red chili powder 1 teaspoon paprika 2 teaspoons of mint 1 cup of rice 300 g ground beef  1 tablespoon of dill 1 teaspoon of salt 3 onions Add onion, salt and dill into a kneading mold and mix. Then add minced meat, rice, tomato paste, mint, red pepper flakes, black pepper, cumin, garlic and tomato respectively and knead. Cut the zucchini in half and hollow them out. Fill the stuffing that you kneaded into the pumpkins. Add olive oil and tomato paste into a separate sauce pan and make a sauce. Add water to the sauce you have prepared and mix Then put the zucchini inside and close the lid of the pot and let it cook After your stuffing is cooked, take it on a serving plate and serve.  

4 tablespoons dill (chopped) Hot water to pass over 400 gr. fresh peas (hulled, washed and drained) 1 piece of sugar cube 1 teaspoon of black pepper 1.5 teaspoons of salt 1 tomato (cut into cubes) 1 carrot (sliced ​​into rings) 3 cloves of garlic (finely sliced) 1 onion (finely chopped) ½ teaspoon of olive oil Add the olive oil to the pan and when it gets hot, add the onion, garlic and carrot and fry until the onions change color. After the onions reach the desired consistency, add the tomatoes. Add salt, pepper and sugar as well. Cook for 2-3 minutes. After adding the peas, add enough hot water to cover them and cook for 40-45 minutes on medium low heat until the peas are soft. After cooking, add the finely chopped dill and close the lid after mixing. After resting for 5-10 minutes, you can serve it.