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Showing 9 recipes of 72
Eggplant & Beef Rolls in Savory Tomato Sauce
Portable
Tender grilled eggplant wrapped around seasoned beef, slow-cooked in a zesty garlic and tomato reduction.
Prep time: 20 minutes
Cook time: 80 minutes (total)
Servings: 4 people
Ingredients
2-3 Large Eggplants, sliced lengthwise (3–5 mm thick)
500g Ground Beef
1 Yellow Onion, finely diced
1 Green Bell Pepper, finely diced
2 cloves Garlic, minced
2 Tomatoes, grated (or 1 cup tomato purée)
Spices: Cumin, sweet paprika, salt, and black pepper
Fresh Parsley, chopped
Garnish: Cherry tomatoes
Olive Oil
Instructions
1. Roast the Eggplant
Preheat your oven to 180°C. Brush the eggplant strips with olive oil and arrange them on a baking sheet. Roast for about 40 minutes until they are tender and slightly charred. This makes them easy to roll.
2. Sauté the Aromatics
In a frying pan over medium heat, sauté the diced onion and green pepper in a little olive oil until softened and golden.
3. Prepare the Beef Filling
In a large bowl, combine the ground beef with the sautéed onions and peppers. Add cumin, sweet paprika, salt, black pepper, and a handful of chopped parsley. Mix thoroughly and form small, elongated cylindrical meatballs (koftas).
4. Roll it Up
Place one meatball at the end of each grilled eggplant slice and roll it up tightly.
5. Create the Braising Sauce
In a ceramic pot or deep skillet, drizzle some olive oil and add the grated tomato, minced garlic, and the remaining spices (cumin, paprika, salt, pepper, and parsley). Pour in ½ cup of water and stir to combine.
6. Slow Cook
Arrange: Place the eggplant rolls seam-side down in the pot over the sauce.
Garnish: Tuck cherry tomatoes between the rolls for extra flavor and color.
Simmer: Cover the pot and cook over medium-low heat for 30–40 minutes. The sauce should thicken, and the meatballs should be fully cooked through.
Serve hot and enjoy!
Ingredients
500
Gram
750
Gram
80
Gram
50
Gram
120
Gram
5
Gram
3
Gram
4
Gram
20
Milliliter
Public
Energy Balls
10 min
Portable
Batch
1. Combine the rolled oats, peanut butter, honey, dark chocolate chips, and protein powder in a large mixing bowl.
2. Stir the ingredients thoroughly until a uniform dough forms.
3. Roll the mixture into approximately 20 individual balls.
4. Store the finished energy balls in the refrigerator for up to one week.
Ingredients
150
Gram
100
Gram
60
Gram
50
Gram
30
Gram
Fantastic beetroot salad
Tasteful and healthy salad as a main dish or Office survival meal
A dash of olive oil
50 g walnuts
1 small onion
1 clove garlic, minced
A handful of fresh parsley, finely chopped
Juice of half a lemon
2 tbsp cold-pressed sunflower oil
1/3 tsp cumin seeds
1 celery stalk
1 sweet apple
1/2 tsp salt (or to taste)
1/2 tsp smoked paprika
1/4 tsp black pepper
Instructions:
1. Preheat the oven to 190°C (375°F). Wash the beetroots, drizzle them with a little olive oil, wrap in aluminum foil, and roast for 1.5 hours.
2. While the beets are baking, crush the walnuts into small pieces and place them in a small bowl. Toast in the microwave on high for 3 minutes, or until aromatic.
3. Thinly slice the onion into half-moons. In a bowl, combine the cooled walnuts, onion, minced garlic, chopped parsley, cumin seeds, lemon juice, sunflower oil, and salt. Mix well and let it marinate in the refrigerator for 1 hour.
4. Once the beets have cooled, peel them and cut into strips approximately 2x1 cm in size.
5. Dice the celery stalk and the sweet apple into small cubes.
6. Combine the marinated walnut-onion mixture with the beetroot, celery, and apple. Mix thoroughly. Adjust seasoning with more lemon juice or salt if needed. Add black pepper and smoked paprika, and mix again.
Bon appétit!
Ingredients
300
Gram
60
Gram
15
Gram
50
Gram
40
Gram
100
Gram
20
Gram
6
Gram
12
Gram
3
Gram
Public
Gamberoni, Strawberry & Spinach Salad
A vibrant, summery salad featuring succulent pan-seared prawns and a fresh, zesty strawberry vinaigrette.
Prep time: 15 minutes
Cook time: 6 minutes
Servings: 2 people
Ingredients
For the Gamberoni:
Gamberoni (Prawns), washed and cleaned
1 tbsp Olive oil
2 cloves Garlic, smashed
2x2 cm cube of Butter
Seasoning: Salt and pepper to taste
For the Salad Base:
Fresh Baby Spinach and Lettuce
Fresh Strawberries, sliced
Optional: Chopped nuts (walnuts or pine nuts) or goat cheese/feta
For the Strawberry Dressing:
50g Fresh strawberries
1 tbsp Olive oil
Juice of 1 lemon
Seasoning: Salt and pepper
Instructions
1. Sear the Gamberoni
In a skillet, heat the olive oil over medium-high heat. Add the garlic cloves and butter. Once the butter sizzles, add the gamberoni. Season with a pinch of salt and pepper and cook for 2–3 minutes per side until pink and opaque. Remove from the heat and let them cool slightly.
2. Prepare the Salad Base
In a large bowl, toss together the spinach, lettuce, and sliced strawberries. If you are using nuts or cheese for extra texture, add them now.
3. Blend the Dressing
In a blender or using a mini-food processor, combine 50g of strawberries, olive oil, lemon juice, salt, and pepper. Blend until completely smooth and vibrant.
4. Assemble and Serve
Toss: Lightly coat the salad base with the strawberry dressing.
Plate: Divide the greens among plates and top with the warm gamberoni.
Finish: For an extra touch of elegance, drizzle with a bit of balsamic glaze if desired. Serve immediately.
Ingredients
250
Gram
150
Gram
350
Gram
400
Gram
50
Gram
40
Gram
15
Gram
15
Gram
3
Gram
Public
Garlic-Orange Glazed Salmon
A quick and elegant dish with crispy seared salmon, glazed in a bright, savory-sweet orange sauce with hints of garlic and soy. Ready in under 20 minutes.
Instructions:
1. Sear the Salmon:
Heat a frying pan over medium-high heat. Add a touch of oil if needed.
Place the salmon fillets skin-side down and cook for 4 minutes per side, until golden and nearly cooked through.
Remove salmon from the pan and set aside.
2. Make the Sauce:
Lower the heat to medium-low. Add the minced garlic to the same pan and sauté for 30 seconds, just until fragrant.
Pour in the juice of one orange, stirring to deglaze the pan. Let it reduce for 2–3 minutes.
3. Add Flavors:
Stir in 2 tablespoons of soy sauce and 1 tablespoon of honey. Simmer for another 2 minutes, allowing the sauce to thicken slightly.
4. Glaze the Salmon:
Return the salmon to the pan, skin-side up. Cook for 4–5 minutes, spooning the sauce over the fillets continuously to glaze them beautifully.
Ingredients
Hazelnut Crusted Trout fillets
This dish is a perfect blend of tender trout and a crunchy, aromatic crust of hazelnuts and parmesan – a refined meal with a unique taste and texture.
1.Preheat the oven to 180°C.
2.Heat a skillet on medium high. Add drizzle of olive oil and two small dices of butter. Lightly cut the skin. Spread thin layer of mayonnaise over the skin of the trout. Fry the trout on the skin side for 2 min. remove the fillets from the skillet and lay them in baking tray with the skin side down.
3.Spread the honey mustard over the trout fillets.
4.Prepare the crumble: In a small bowl, mix the breadcrumbs, ground hazelnuts, parmesan, garlic, paprika, parsley, zest of 1/2 a lemon, and olive oil.
5.Coat the trout: Press the crumble mixture onto the salmon fillets, using the back of a spoon to make it stick.
6.Bake the salmon for 10 to 12 minutes.
Ingredients
Public
Lentil pizza
High-Protein Lentil Crust Pizza
A nutritious, gluten-friendly alternative to traditional pizza that doesn’t skimp on flavor.
Ingredients
The Base: Lentils (soaked), cottage cheese, oat flakes, 1 egg, olive oil, salt, and pepper.
The Sauce: Tomato paste, water, olive oil, oregano, salt, pepper, and paprika flakes.
Toppings: Shredded cheese, kulen (spicy salami), crumbled white cheese, and fresh rocket leaves.
Step-by-Step Instructions
1. Prep the Lentils
Soak: Place lentils in a bowl and cover with cold water (ensure the water is at least 5 cm above the lentils).
Wait: Let them soak for 2 hours.
Drain: Discard the soaking water completely.
2. Create the Dough
Combine the soaked lentils, cottage cheese, oat flakes, egg, olive oil, salt, and pepper in a blender or food processor.
Blend until the mixture is completely smooth.
3. The First Bake
Preheat your oven to 180°C.
Line a tray with parchment paper and spread the mixture evenly into a pizza shape.
Bake for 25 minutes until the base is set.
4. Simmer the Sauce
While the base is in the oven, mix the tomato paste, water, olive oil, oregano, salt, pepper, and paprika flakes in a small saucepan.
Heat gently and stir until well combined.
5. Assemble & Finish
Top it: Spread the sauce over the baked base. Add the shredded cheese and kulen.
Blast it: Increase the oven temp to 200°C. Bake for 13 minutes.
Final Touch: Sprinkle crumbled white cheese on top and bake for 2 more minutes.
6. Serve
Remove from the oven, scatter fresh rocket leaves over the top, slice, and enjoy while warm!
Pro Tip: Ensure the lentil base is spread relatively thin and even to get that perfect "crust" texture without a soggy middle.
Ingredients
120
Gram
100
Gram
20
Gram
10
Gram
2
Gram
20
Gram
150
Gram
80
Gram
60
Gram
30
Gram
Public
Lentil, bulgur and rice stew with lettuce apple salad and white sheep cheese
Lentil, Bulgur & Rice Soup (Ezogelin-Style)
A healthy, hearty, and nutrient-dense meal, served with a side of sheep cheese and a refreshing apple-cucumber salad.
Ingredients
The Grains: 200g lentils, 40g bulgur, 40g white rice.
Vegetables & Aromatics: 1 medium onion (divided), 2 dried peppers, 1 clove garlic, 40–50g red potato, 1.2L water.
Spices: Salt, black pepper, dried mint, mild and spicy chili flakes (bukovec), red paprika powder.
Fats: 3 tbsp olive oil, 1 knob of butter.
Instructions
1. Prep the Ingredients
Place the lentils, bulgur, and dried peppers in a bowl of water. Let them soak for 1 hour to soften, then rinse thoroughly and drain. Rinse the rice separately.
2. Sauté the Base
In a large pot over medium heat, melt a knob of butter with 1 tablespoon of olive oil. Finely dice half of the onion and sauté until translucent. Add the minced garlic and 1 tablespoon of mild chili flakes, frying for another 30–40 seconds until fragrant.
3. The Slow Simmer
Add the lentils, bulgur, and rice to the pot. Stir-fry for 2 minutes to coat them in the fats. Pour in 1.2 liters of water. Add the dried peppers, the remaining half of the onion (left whole), and the potato. Cover and simmer on low heat for about 1 hour.
4. Create the Creamy Texture
Once cooked, remove the whole piece of onion, the potato, and a few spoonfuls of the cooked grains from the soup. Peel and seed the cooked dried peppers. Place the pepper flesh, the onion, and the potato into a blender with a little soup liquid. Blend until smooth and creamy, then stir the mixture back into the pot.
5. The Tempering (Zaprska) & Final Seasoning
In a separate small pan, heat 2 tablespoons of olive oil. Remove from heat and stir in 2 tablespoons of red paprika powder. Pour this over the soup. Season with salt, pepper, dried mint, and spicy chili flakes (optional). Simmer for 2–3 more minutes.
The Perfect Side: Lettuce, Apple & Cucumber Salad
To balance the warmth of the soup, serve it with a fresh salad.
Components: Lettuce, sliced apple, and cucumber.
Dressing: A citrusy blend of lemon and mandarin juice.
Serving Suggestion: Top the soup with a side of rich sheep cheese for an authentic touch.
Full Salad Recipe: For detailed steps on the salad, visit https://fitsate.com/Kitchen/Recipes/Details/d4fa0e80-a7b0-4907-95ee-1ed8f29ecae0
Ingredients
200
Gram
40
Gram
40
Gram
100
Gram
10
Gram
15
Gram
40
Gram
4
Gram
4
Gram
250
Gram
Madzun glazed chicken breast with zucchini almonds spirals
This dish is truly refreshing – a perfect balance between the sweet-salty notes of the madzun and the lightness of the zucchini, creating a meal that is equally nutritious and refined.
1. Prepare the Zucchini Spirals
1. Wash the zucchini and grate them lengthwise into spaghetti-like strips.
Avoid grating the seeded core.
2. Place the grated zucchini in a bowl, cover with cold water, and add 6–7 ice cubes. Let them sit for 15 minutes.
3. Drain the zucchini in a strainer, add a few more ice cubes on top, and leave for another 5 minutes.
4. Gently press the zucchini spirals to remove as much water as possible—do not mash them.
5. Heat 1 tbsp butter in a skillet over medium–high heat. Add the zucchini spirals and sauté gently for 4 minutes.
When a cloudy, watery liquid begins to form at the bottom of the skillet, remove from heat.
6. Carefully lift the zucchini spirals out of the pan, leaving the excess liquid behind.
7. Add grated Parmesan, almonds, ½ tsp salt, and black pepper. Stir gently to combine. Set aside.
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2. Prepare the Madzun-Glazed Chicken Breast
1. Wash and cut the chicken breast into bite-sized pieces.
2. Season with salt, ground paprika, curry powder, black pepper, and ground cumin. Mix well and refrigerate for 20 minutes.
3. Heat a skillet over medium–high heat, add 1 tbsp vegetable oil, and melt 1 tbsp butter.
4. Add the chicken pieces and sauté for 10 minutes, stirring every few minutes.
You may cover the skillet after 3 minutes and uncover it after 5 minutes to keep the meat juicy.
5. Prepare the macun: measure 2 tbsp madzun.
If crystallized, warm it in the microwave for 30 seconds.
6. After about 12 minutes of cooking the chicken, add 2 tsp mustard to the skillet and mix well.
7. Add 1 tbsp butter and stir until melted.
8. Add 1 tbsp soy sauce and mix again.
9. Finally, add the madzun and sauté until the chicken is fully coated, glossy, and turns a deep caramelized (almost dark) color.
10. Let the chicken rest for 5 minutes.
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3. Serve
Place the madzun-glazed chicken as the main portion on the plate and serve the zucchini–almond spirals on the side.
Bon appétit!
Ingredients
500
Gram
20
Gram
8
Gram
10
Gram
5
Gram
20
Gram
200
Gram
20
Gram
30
Gram