1. Baked broccoli reduces cholesterol
Preparation:
1⁄2 cup broccoli
1⁄2 cup chopped carrots
1⁄4 cup diced zucchini
1⁄4 cup green beans
half a eggplant
1⁄2 cup of scrap tofu
3 tablespoons olive oil
1⁄2 tablespoon dried herbal soup
2 tablespoons lemon juice
1⁄2 teaspoon black pepper
A little salt
How to do it:
Mix the mustard with olive oil, vegetables, lemon juice, salt and black pepper. Then put the vegetables in a large pot and add the scraped tofu.
Bake the cotton pot in the oven for 15 minutes at 180 degrees.
2. Quinoa Salad to burn fat
Ingredients
1⁄2 cup quinoa (also known as quinoa)
1⁄2 cup chopped carrots
1⁄4 cup of chopped onions
1⁄4 cup chopped yellow bell pepper
1⁄4 cup chopped tomato
1⁄4 cup of chopped cucumber
1⁄4 cup sweet corn
3 tablespoons olive oil
2 teaspoons minced garlic
1 glass of filtered water
A handful of corn
2 tablespoons lemon juice
Salt to taste
1⁄2 teaspoon of newly ground black pepper
How to do it:
Heat the olive oil in a pan. Add minced garlic and cook for a minute.
Add chopped onions and cook for 5 minutes
Pour the water into the pot and add salt and pepper.
Add the quinoa and cook for 15 minutes over medium heat
When cooked, filter out the water and let the seeds cool and keep at room temperature.
Cut the onions into small pieces. Add chopped carrots, bell peppers, cucumbers, tomatoes, sweet corn and corn. Mix well.
Sprinkle it with a little salt, pepper and lemon juice to add flavor and you can enjoy it.
3. Tofu brown rice rich in fiber
Ingredients
1 cup brown rice
1⁄2 cup of water
1⁄4 cup sweet corn
100g tofu
1⁄2 cup chopped onion
1⁄4 cup green beans
About 10 mushroom plants
1 teaspoon minced garlic
1⁄2 teaspoon ginger
4 tablespoons olive oil
1 teaspoon coriander powder
1⁄2 teaspoon of fennel powder
Salt to taste
1⁄2 teaspoon pepper
How to do it:
steep the brown rice for 30 minutes before cooking.
Chop the mushrooms and cut the tofu into squares.
Heat the olive oil in a pan. Add the garlic and fried until browned.
Add chopped onions and saute until the pieces turn light. Add ginger and stir-fry for 10 seconds.
Add the peas, sweet corn, mushrooms, salt and pepper. Saute for about 20 seconds.
Add the soaked brown rice. Add water and cover over medium heat until cooked.
