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.
Sweet Potato Hash Browns & Egg Whites
🍽️ Recipe: Grate 150g sweet potato and 50g zucchini. Squeeze out moisture. Pan-fry with 1 tsp (5g) oil until crisp. Add 30g chopped turkey bacon. Serve with scrambled 100g egg whites.
Chłodnik Litewski (Chilled Beet Soup)
🍽️ Recipe: Blend 100g cooked beetroot, 150g low-fat kefir, 50g radish, 10g dill, and lemon juice until smooth. Chill.
Chicken & Avocado Salad
🍽️ Recipe: Bake 100g chicken breast with herbs. Layer 50g arugula, ½ sliced avocado (75g), and chicken. Drizzle with 1 tsp flaxseed oil.
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.
Kefir-Cabbage Smoothie
🍽️ Recipe: Blend 50g cabbage with 150ml kefir until smooth. Add ice and 1 tsp flaxseeds.
Cabbage-Apple Slaw
🍽️ Recipe: Shred 80g cabbage and 50g apple. Mix with 50g Greek yogurt, 1 tsp lemon juice, and 5g chia seeds. Chill 30 mins.
“Rum-Cola” Caribbean Cooler
🍽️ Recipe: Brew 200ml strong rooibos tea. Chill. Add 1 tsp blackstrap molasses and 10ml lime juice. Serve over ice with mint.
Fiskefrikadeller med Kartofler (Fish Cakes with Potatoes)
🍽️ Recipe: Blend 120g cod, 50g cooked potato, 20g onion, and 10g dill in a food processor. Form into patties and pan-fry in 1 tsp oil. Serve with 150g boiled new potatoes and a lemon wedge.
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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