1. Sardine and egg salad (4 servings)
Ingredients: 2 tangerines; 1/2 bell pepper (25 g); 1 tablespoon honey (25 g); 2 tablespoons mustard (30 g); 1 bag arugula (also known as rocket) (300 g); 1 can sardines (125 g); Flour; 2 beaten eggs; Olive oil; Salt and pepper.
Perform:
Grill the bell peppers. Rinse and pat dry the arugula. Peel and separate the tangerines into segments, set aside.
When the bell peppers are ripe, cut them into small cubes.
Pour some oil into a pan and heat it lightly. Open the can of sardines and drain. Coat the sardines with a little flour, dip them in egg and fry them in the pan.
For the dressing, combine the mustard, honey and a little olive oil in a bowl. Once mixed, add salt and pepper and mix slowly with a spoon.
Add arugula, sardines, bell peppers and tangerines to the bowl, then add sardines, drizzle with dressing and serve.
2. Green vegetables and eggs (2 servings)
Ingredients: 1/2 avocado; 1 cup quinoa (160 g); 2 medium eggs; 1/2 broccoli (100 g); 1 bag spinach (500 g); olive oil (if needed); spinach.
Perform:
Cook quinoa until tender.
Boil broccoli and eggs.
Wash the spinach.
When the eggs are cooked, peel and slice them.
Cut the avocado, then add a little salt and black pepper to taste.
Add all remaining ingredients to bowl, mix well and enjoy.
3. Carrots and eggs (2 servings)
Ingredients: 1 lemon; 1 tablespoon sugar (15 g); 4 medium eggs; 3 large carrots; 2 tablespoons skim milk (30 ml); Olive oil (if needed); Seasonings: salt and black pepper
Perform:
Wash, peel and slice carrots.
Sprinkle sugar over carrots and set aside.
Beat the eggs, then add the milk and beat again.
Add a pinch of salt and black pepper to the egg and milk mixture.
Lightly grease a frying pan and pour the egg and milk mixture into the pan. Let cool and then cut into thin strips.
Add carrots, olive oil, lemon juice and salt to a bowl. Mix all ingredients together with the sauce and enjoy.
