Pumpkin fritters.

 270 kcal.

PFC  9/13/27.5

For 2 portions you need to take are 300 gr of raw pumpkin, egg, pinch of salt, one tea.sp. psyllium, 25 gr of Crete yogurt, 50 gr oats flour or grinded oats, 15 ml. olive oil for fry, pinch soda.

Shred pumpkin, add egg, salt, psyllium, add yogurt with soda, mix, slowly adding flour, for receiving a not liquid pastry.

Grease pan with oil, warm on middle fire, put on a few pairs spoon of mass and fry fritters on 5 min with every side.

Fried eggs with avocado and salmon.

320 kcal.

PFC 16/25/5.5

For one portion use are handful for salad leafs, one chicken egg, 1/2 avocado/on 50 gr/, 40 gr red salmon weak salted, 5 ml. olive oil, 5 gr sesame seed and chia, 5 ml. of olive oil, sea salt and pepper by taste.

Fish cut, avocado clean, chop. Beat egg and put on pan and fry on weak fire with drop of olive oil.On the plate put salad leafs, fish, avocado, and egg. Sprinkle with seeds, salt, pepper.

Salads.

Crab salad with mango sauce.

361 KCAL.

PFC 23/17/26.5

For 2 portions are use 200 gr boiled cleaned crab, 100 gr avocado, 100 gr of spinach, arugula,  50 gr boiled or ready corn frozen, juice of 1/2 lime.

For sauce.

150 gr of mango, garlic oinch, sea salt, 15 ml. olive oil, 10 ml. artichoke syrup, juice 1/2 lemon, 1/2 tbl.sp. chopped mint leafs, and cilantro.

Crab meat chop, fresh corn cook in boiled water for 15 min, or readydefrost. Avocado pulp cut, sprinkle with juice lime, mix. Apply on dish layer of mass and spinach, on a top corn, avocado, crabs, and sauce of his to pour over. 

Sauce.

Mango pulp and garlic chop, all mix, and shake in blender.

Salad with fig.

344 kcal.

PFC 8.5/17/37

For one portion use are 20 gr of quinoa, 50 gr of any salad leafs, 20 gr of cheese with blue mold, 2 tbl.sp. seeds of pomegranate, 50 gr of fig, sea salt, pepper by taste. 

For sauce are 10 ml. of olive oil, one tea.sp. mustard grainy, 10 ml. of artichoke syrup, one tbl.sp. balsamic vinegar.

Quinoa cook, chop cheese, clean pomegranate. Fig cut. In plate put salad leafs and other ingredients, for sauce mix all ingredients, mix, dress a salad.

Salad of broccoli and kale with a red kidney beans.

408 kcal.

PFC 13/22.5/35.5

For one portion take are 100 gr of broccoli, 30 gr of kale, 50 gr avocado, 30 gr of red kidney beans, 5 gr of pumpkin seeds.

For sauce.

20 gr of avocado, 10 ml. olive oil, 10 ml. of balsamic vinegar, 5 twigs if cilantro, garlic pinch, 3 tbl.sp. water, sea salt, pepper by taste.

Red kidney beans wet in water for a few hours, after cook. Broccoli  select on inflorescences, cook 3 min in boiling water for min. Avocado clean, cut. All ingredients put on plate, sprinkle with seeds. And for sauce all ingredients shake in blender, add salt, pepper by taste. Dress salad. If sauce getting very thick, thus still add water

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