Stuffed Cabbage Rolls
🍽️ Recipe: Blanch 4 cabbage leaves (120g). Fill with mix of 80g turkey mince, 40g cooked quinoa, and herbs. Bake at 180°C for 25 mins. Serve with tomato-free sauce (blended carrots, lemon).
Gout-Safe “Worcestershire” Sauce
🍽️ Recipe: Whisk 180ml apple cider vinegar, 3 tbsp molasses, 2 tbsp tamarind paste, 1 tbsp mushroom powder, 1 tsp onion powder. Do not cook. Store in fridge.
Kylling og Asparges Salat (Chicken & Asparagus Salad)
🍽️ Recipe: Grill 80g chicken breast. Blanch 100g asparagus and 80g green beans. Boil 100g new potatoes. Toss all together with a dressing of lemon juice, 1 tsp olive oil, and 10g fresh dill.
Breakfast Egg Burger
🍽️ Recipe: Pan-fry one oat patty (40g). Top with one fried egg (50g), 30g sliced avocado, and a thick slice of tomato (50g). Serve open-faced.
Potato-Lentil Stew
🍽️ Recipe: Simmer 100g diced potatoes, 40g soaked red lentils, 50g carrots, 30g onions in 500ml vegetable broth until tender (25 mins).
Spiced Carrot Sticks
🍽️ Recipe: Cut 150g carrot into sticks. Toss with 1 tsp (5g) olive oil and 1 tsp cumin. Roast at 200°C for 20 mins.
Tofu & Veggie Stir-Fry
🍽️ Recipe: Press & cube 150g firm tofu. Stir-fry in 1 tsp sesame oil with 100g broccoli florets, 80g bell pepper strips, and 70g zucchini slices. Add 1 tbsp coconut aminos and 1 tsp lemon juice. Serve with 50g cooked quinoa (optional).
Chia-Berry Power Bowl
🍽️ Recipe: Mix 30g chia seeds with 150ml almond milk overnight. Top with 60g berries and 1 tsp flaxseeds.
Paella de Mariscos Light
🍽️ Recipe: Sauté 50g bomba rice with 70g bell pepper. Add broth and simmer. Add 60g shrimp and 30g peas in last 5 minutes of cooking.
Ensalada de Patata y Judías Verdes
🍽️ Recipe: Boil 100g potato (diced) and 80g green beans until tender. Toss with 20g sliced red onion and dressing from lemon juice and herbs.
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