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.
Tortilla Española Light
🍽️ Recipe: Sauté 150g thinly sliced potato and 50g onion in 1 tsp (5g) olive oil until soft. Mix with 150g egg whites and cook in non-stick pan until set.
Quinoa-Chicken Salad
🍽️ Recipe: Grill 90g chicken breast. Mix with 50g cooked quinoa, 70g spinach, 50g cucumber. Dress with 1 tsp olive oil and lemon juice.
Salmon Salad Wrap
🍽️ Recipe: Mix 80g flaked cooked salmon with 2 tbsp (30g) flaxseed-tofu mayo, 30g diced celery, and 5g fresh dill. Wrap in a large collard leaf (20g).
Turmeric Cabbage Soup
🍽️ Recipe: Simmer 100g cabbage, 50g soaked white beans, 1 tsp turmeric, and herbs in 300ml vegetable broth for 20 mins. Blend until creamy.
Gout-Friendly Bigos (Hunter’s Stew)
🍽️ Recipe: Sauté 70g turkey breast. Add 100g sauerkraut, 100g fresh cabbage, 30g mushrooms, 2 prunes (20g), and water. Simmer for 25 mins.
Tofu Vermicelli Bowl
🍽️ Recipe: Cook 50g vermicelli. Stir-fry 100g tofu with 80g bok choy in 1 tsp sesame oil. Toss with vermicelli and 1 tbsp coconut aminos. Garnish with cilantro.
Lentil BBQ Bowl
🍽️ Recipe: Cook 40g soaked red lentils + 50g quinoa in vegetable broth. Mix with 70g grated carrots and 50g Berry-Balsamic Glaze (304). Top with pumpkin seeds.
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