Wellnutrion

4 medium-sized, ripe bananas 1 cup chia seeds 1 1/3 tablespoons cinnamon Preheat the oven to 180 degrees. In a bowl, mash the banana with a fork and mix well with chia and cinnamon. Cut off meatball-sized pieces and place them on wax paper, press them with your finger or the back of a fork and flatten them. Cook for 20-25 minutes. It can be stored in a sealed container in the refrigerator for up to 5 days.

1 cup raw quinoa 2 small boiled chopped beets 4 handfuls of arugula/lettuce/lettuce 100 g crumbled hard white cheese/goat cheese 1/2 cup dried cranberries 1/4 cup roughly chopped walnuts 2 tablespoons of olive oil juice of 1/4 lemon Wash the quinoa thoroughly and boil it with 2 glasses of water. Next; Mix it with beets, any greens of your choice and crumbled cheese. Add cranberries and walnuts on top. Add salt and pepper and finish with olive oil and lemon juice.

1 tablespoon olive oil 1 diced onion 2 chopped carrots 2 cloves of chopped garlic 3 small, peeled and diced potatoes 1/4 cup red lentils 4 1/4 cups chicken or vegetable broth 1 cup chopped mushroom of desired type (culture/shiitake/oyster) 1 tablespoon tomato puree Heat the olive oil in a pot and sauté the onions for 4-5 minutes. Add carrots and cook for 2-3 minutes. Add the garlic and cook for 1 more minute. Add potatoes, lentils, chicken or vegetable stock of your choice and bring to a boil. Cover the pot and cook on low heat for 10 minutes. Add the mushrooms and cook for another 5 minutes. Finally add tomato puree, salt and black pepper and boil for 2 minutes.

1 medium green zucchini 100 g crumbled feta cheese 4 tablespoons of einkorn/buckwheat flour (you can also try a different flour) 1 egg 2 tablespoons chopped parsley 1 clove of chopped garlic chili pepper/black pepper 1 tablespoon olive oil Grate the zucchini and put it in a bowl. Add 1 tablespoon of salt and wait 30 minutes. Squeeze the water thoroughly and mix well with white cheese, any kind of flour you like, egg, parsley, garlic and chili pepper. Taste and add extra salt and/or black pepper. Add olive oil to a pan and bring to medium heat. Add 1 tablespoon of the mixture and cook both sides for 2-3 minutes until it turns golden brown.

4 tablespoons extra virgin olive oil 4-5 stalks of spring onion (chopped) 2 potatoes (cut into cubes) 1 bunch of cress (coarsely chopped) 500 ml chicken broth (Hot) 1 pinch of salt 1 pinch of white pepper For the top 1 tablespoon pumpkin seeds 1 tablespoon extra virgin olive oil Fresh thyme Fresh mint 1/2 stalk spring onion (finely chopped) Saute onion and potato in olive oil for 5 minutes. Add chicken broth, salt and pepper and let it boil. Cook with the lid closed, stirring occasionally, until the potatoes are tender, about 10-15 minutes. Finally add the cress. Blend the soup in a food processor to obtain a smooth consistency. For decoration and extra flavor, saute the pumpkin seeds in a little olive oil and add spring onion, fresh thyme, fresh mint and 1 spoon of olive oil to the cress soup. Serve the soup hot or cold in bowls.

for salad 225 g fresh mini mozzarella cheese 15-20 strawberries 3 tablespoons fresh basil (chopped) 2 tablespoons of olive oil 1 teaspoon of salt 1/3 cup balsamic vinegar 1/2 tablespoon brown sugar 2/3 cup walnuts (chopped) For chicken marination: 2 tablespoons balsamic vinegar Salt Marinate the chicken breasts in balsamic vinegar for about 10 minutes before cooking. Season with a little salt and boil until tender. After the chicken is boiled, set it aside and cool. Preheat a small pan over medium heat. Add balsamic vinegar and brown sugar to the heated pan and stir. Boil the vinegar until it reduces by half. Remove the pan from the stove and transfer the balsamic vinegar to a small bowl. Chop the strawberries and place them in a mixing bowl. Add mini balls of mozzarella cheese. Add the basil to the bowl. Chop the chicken breast meat into cubes and place them in the mixing bowl. Season with a little salt, add olive oil and balsamic vinegar and stir.

1 medium-sized zucchini (sliced and quartered) 10 artichoke hearts (roughly chopped and roughly squeezed) 1 cup red kidney beans (boiled) 10-15 cherry tomatoes (cut in half) For the sauce 1 tablespoon tahini 1 tablespoon dijon mustard 2 tablespoons of fresh lemon juice 1 teaspoon maple syrup or honey 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper to decorate lemon zest Add zucchini, tomatoes, kidney beans and artichokes to a large mixing bowl. Add tahini, mustard, lemon juice, maple syrup, garlic powder, sea salt and black pepper to a small bowl. Whisk together until smooth and creamy. If the sauce is too thick, add 1 tablespoon of water to thin the sauce. Pour the sauce over the vegetables in the bowl and stir until everything is evenly coated with the sauce. Serve after garnishing with lemon zest. You can use cucumber instead of zucchini, great northern beans, kidney beans or cannellini beans instead of chickpeas. If you do not have tahini, you can flavor your