Green Cream Soup

2-3 servings:

400 g frozen green peas

200 ml of 10% cream

1 handful of mint leaves

1 handful of parsley leaves

Salt – to taste

What to do:

1. It is necessary to boil the peas in a little salted water, when it is cooked – drain the water, while leaving about a glass in a saucepan.

2. With blender need to chop the peas with greens, then add the cream with water and mix again.

3. You need to adjust the thickness of the soup when you add water. The soup should turn out like thick sour cream.

4. Ready porridge to taste. If not enough salt, add the required amount of mashed potatoes. Then decorate the portions with delicious natural yoghurt.

In one portion: 200 kcal.

Tuna and Spinach Salad

2-3 servings:

50 g spinach

1 boiled egg, finely chopped

1 cup whole grain pasta cooked

1 can of tuna fish in own juice

1 tbsp. of yoghurt

1 tbsp. Dijon mustard

Fresh Dill

Salt and pepper – to taste

What to do:

1. In a salad bowl, mash the tuna with a fork, add the eggs, pasta, chopped dill, mayonnaise and mustard to it.

2. Salt and pepper future salad and mix well.

3. Serve with the spinach leaves on top.

In one portion: 290 kcal.

Omelet with vegetables and bean sauce

For 1 portion:

2 eggs

½ diced tomato

½ hot pepper, finely chopped

½ small onion, chopped

1 tbsp.  of milk

2 tbsp.  canned beans in tomato sauce

2 tsp. vegetable oil

Salt, pepper – to taste

Fresh cilantro to taste

What to do:

1. Heat the oil in a skillet and fry the onions until soft.

2. Add the tomatoes, and in the meantime, beat the eggs, milk and spices in a bowl.

3. Pour the vegetables in the pan with egg mixture, cover with lid and take up the sauce.

4. Mash the beans with a generous share of tomato gravy, mix with finely chopped hot peppers and cilantro.

5. Put the finished omelet on a plate, beside the bean paste and enjoy.

In one portion: 300 kcal.