Wellnutrion

  Mushrooms : Start with 12 whole fresh mushrooms. Opt for a bite-sized variety, such as creminis. Oil : Cook the mushroom stems and garlic in a neutral oil, such as vegetable oil. Cream cheese : The rich and creamy filling starts with softened cream cheese.  Cheese : Parmesan cheese lends extra creaminess and cheesy flavor.  Seasonings : The savory filling is seasoned with fresh garlic, black pepper, onion powder, and cayenne. How to Cook Stuffed Mushrooms Here’s a brief overview of what you can expect when you make stuffed mushrooms at home:  Clean the mushrooms, then remove and chop the stems.  Cook the garlic and mushroom stems in oil. Set aside to cool.  Stir in the remaining ingredients to make the filling.  Fill each mushroom cap with the filling.  Bake the stuffed mushrooms in the preheated oven.  How Long to Cook Stuffed Mushrooms In an oven preheated to 350 degrees F, the stuffed mushrooms should be piping hot and ready to serve in about 20 minutes. 

Unsweetened crepes 6 Cucumber 1 Fresh goat cheese 110 g Olive oil 1 tablespoon Parsley 1/2 bunch Salt pepper Wash the cucumber, cut it in half and core it. Grate it and leave it to drain in a colander with salt for 10 minutes. Wash and chop the parsley. Put the cream cheese in a container. Drain the cucumber and add it to the goat cheese with salt, pepper and parsley. Spread the crepes on a work surface. Garnish them with the cucumber and fresh goat’s cheese preparation. Roll the crepes on itself, tighten well and close the sides. Reserve in the refrigerator until ready to serve. Enjoy the crepes filled with cucumber and fresh goat cheese accompanied by a salad.

Oat flakes 150 g Flour 120 g Milk 300 ml Eggs 2 Baking powder 1 sachet Vanilla sugar 1 sachet Put the yeast, vanilla sugar, flour and oatmeal in a salad bowl then mix. Beat the eggs into an omelette in a second salad bowl. Add the milk to the eggs. Pour the liquid preparation into the first salad bowl. Mix well until you obtain a fairly thick paste. Pour a small ladle of mixture into a non-stick pan and cook for 2 minutes. When bubbles appear, flip the pancake and cook for another 2 minutes. Repeat the operation until the dough is finished. Enjoy the pancakes hot or warm.

Arugula 300 g Strawberries 250 g Goat cheese 90 g Red onion 1/4 Olive oil 3 tablespoons Balsamic vinegar 2 tablespoons Salt Peel and slice the onion. Wash the arugula. Cut the goat cheese into small pieces. Clean and hull the strawberries then cut them into slices. In a salad bowl, whisk the balsamic vinegar with the olive oil and salt. Add the rocket leaves, cheese and strawberry slices. Mix everything gently and serve.

  Long rice 300 g Heat a non-stick pan over high heat. Pour in a handful of rice, all the grains should be in contact with the pan. Stir constantly to prevent the rice from burning. When the rice is puffed and no longer crackling, pour it into a bowl to cool. Repeat until there is no more rice. Puffed rice will keep for two weeks in an airtight container.

oat flakes 40 g chocolate chips 25 g banana 1 egg 1 milk 3 tablespoons honey 1 teaspoon baking powder 1 Peel the banana, cut it into slices and reserve part for decoration. Mash the rest of the banana in a bowl using a fork. Add the egg and milk and mix well. Add the oatmeal, honey, chocolate chips and baking powder then mix well. Microwave on full power for 2 to 3 minutes. Leave to cool then unmold the bowl cake onto a plate. Decorate with the rest of the bananas and chocolate chips then serve warm.

Eggplants 2 Olive oil 1 drizzle Turmeric powder 1 pinch Paprika 1 pinch Salt pepper Rinse and dry the eggplants, then cut them into slices. Put them in a salad bowl, drizzle with a drizzle of olive oil, then sprinkle with paprika and turmeric powder. Season to taste with salt and pepper. Heat the plancha before placing the eggplant slices on it. Cook them for about 10 minutes, turning them occasionally. Serve the eggplants hot on the grill.