Bathing, grooming, dressing, work assignments, taking care of family, gym, homemaking.
You can continue this list of daily tasks endlessly. You even have to plan to lie on the couch just because you don’t have enough time in the day. Always in a hurry, always having a lot of plans! We feel your pain. That is why we have selected five healthy and easy recipes for busy people. It takes only 15 min to prepare one of these meals.
Start your day with a cocktail of vegetables mixed with eggs and soft mozzarella. This recipe contains iron, calcium, zinc, and several other B vitamins; it will help you fight against excess weight, improve your skin’s texture and give a sense of saturation.
- Egg white – 55 g (1 pieces)
- Spinach – 50 g (2 cup)
- Zucchini – 150 g (2.3 pieces)
- Olive oil – 2 g (½ tsp)
- Buckwheat (or corn/rice) bread – 20 g (½ pieces)
- Mozzarella – 20 g
- Salt, provence herbs mix – to your taste
Heat a small, deep pan over medium heat, pour some oil into it, and melt the butter. Cut the courgette into small cubes. Add spinach and zucchini to the pan, season with salt and pepper, and heat for 3-4 minutes. Combine eggs and egg whites in a deep bowl (do not beat them). Pour them carefully into the pan with the vegetables. Try not to damage the yolks. Cover the skillet with a lid and keep on the heat for 2-5 minutes (depends on how you want your eggs). Grate or cut cheese. Sprinkle the finished shakshuka with mozzarella and serve with a slice of bread.
Read here the full recipe for green shakshuka!
For breakfast or as a main course, you can cook baked eggs in a hot oven in a flat-bottomed dish. They have a richer taste than boiled eggs; don’t be afraid to experiment with the ingredients and flavors – you can add your favorite cheese or even meat to make this dish heartier.
- Eggs – 100 g (2 pieces)
- Tomatoes – 150 g (2 pieces)
- Onions – 50 g (½ pieces)
- Red bell peppers chopped – 150 g (1 cup)
- Salt, garlic, green onions, thyme, black pepper – to your taste
Cut the tomato into small cubes, pepper – into small slices, and half an onion – into thin half-rings. Heat a frying pan and fry the onion and pepper with thyme and a pinch of salt in olive oil. Then add curry, cumin, tomatoes, and sugar and mix everything. Finely chop the cilantro leaves and add them to the vegetables. Stir and immediately put all the contents into a baking dish. Gently pour eggs on top. Salt, trying not to get salt on the yolk; without salt it is better baked. Put in the oven preheated to 180 degrees for 6-7 minutes – until the eggs are ready. Get it, pepper it. Before serving, scrambled eggs can be garnished with thinly chopped green onions.
Follow the steps and try to cook baked eggs just right now!
Try to cook this Spain salad, which is rich in fats, protein, and vitamins.
- Ham – 70 g (1 slices)
- Mozzarella – 100 g
- Arugula – 30 g (1 cup)
- Spinach – 40 g (1 cup)
- Peaches – 60 g (½ pieces)
- Olive oil, oregano, salt – to your taste
Wash the greens and cut the peach; Put the ingredients on a plate, put the parma and torn pieces of mozzarella on top. Add spices and olive oil to taste.
Find some bits of cooking advice for this ham salad here!
This sandwich can be eaten any time of the day as it is healthy and nutritious for you.
- Butter 82.5% – 10 g (2 tbsp)
- Egg white – 50 g (1 pieces)
- Tomatoes – 50 g (0.3 pieces)
- Whole grain bread – 80 g (2 slices)
- Red bell peppers sliced – 70 g (¼ cup)
- Cheese – 20 g (1 slices)
- Lettuce – 25 g (½ cup)
- Microgreens – 10 g
- Salt, avocado – to your taste
Warm up the bread and put slices of cheese, tomatoes, and sweet pepper on one half of the sandwich. In the meantime, fry a small fried egg in butter – such that the yolk is half-cooked. Put the finished fried eggs on bread and cover everything with a leaf of lettuce and a few pieces of pepper and tomatoes. Decorate everything with microgreens and cover with a second piece of bread.
Read our full cooking guidelines for eggs sandwich here.
Lemons help to satisfy the feeling of hunger, normalize metabolism and cleanse the entire body of toxins. Pretty sure you have half of the lemon in the fridge. Don’t let it go to waste! Use leftover lemons for cooking delicious citrus pasta.
- Spaghetti (or gluten-free spaghetti) – 150 g
- Garlic – 3 g (1 tsp)
- Thyme – 5 g (1 tsp)
- Olive oil – 5 g (1 tsp)
- Lemon – 60 g (½ pieces)
- Pine nuts – 5 g (1 tsp)
- Salt, black pepper – to your taste
Grate the zest from the lemons on a fine grater, then squeeze the juice. Mix olive oil, minced garlic, thyme, lemon zest, and juice in a bowl. Salt and pepper. Add toasted nuts and mix well. Leave for approximately 1 hour. Then boil the pasta in a saucepan of boiling salted water until al dente. Drain, reserving 1 cup pasta water. Pour the lemon sauce into a saucepan and place over high heat. Add some water from pasta. Heat well without boiling and remove from heat. Spread the pasta and pour over the sauce. Sprinkle generously with freshly ground black pepper on top and serve.
Well, put on your apron, and go to the kitchen to prepare this tasty extraordinary lemon pasta!