Strawberry porridge with flaked almonds
First, take the frozen strawberries out of the freezer and let them thaw. In the meantime, bring the almond milk to a gentle boil in a small saucepan and add...
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Zucchini noodles a la carbonara
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
829
Calories
22 g
Carbohydrates
30 g
Protein
68 g
Fat
Ingredients:
 | Olive oil | 2 Teaspoon |
 | Almond paste | 50 g |
 | Onion (fresh) | ½ (50 g) |
 | Water, tap water | 120 ml |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Parsley (fresh) | ½ Tablespoon |
 | Lemon juice | ½ Tablespoon |
 | Zucchini (fresh) | 2 (420 g) |
 | Smoked tofu, tofu (smoked) | 80 g |
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Preparation:
Step 1:
Mix almond paste and water well. Finely chop parsley. Tofu cut into small cubes. Peel and finely chop the onion and garlic.
Step 2:
Heat half the oil in a non-stick pan and fry the tofu in it. Add the onion and garlic and sauté. Add almond paste, parsley and lemon juice and season to taste with salt and pepper. Bring to the boil briefly and allow to thicken.
Step 3:
Wash the zucchini, cut into thin strips with a spiral slicer and mix with the remaining oil and a pinch of salt. Add everything to the hot sauce, mix carefully and heat for about 1 minute. Then serve on a plate.
Macronutrient distribution:
The recipe Zucchini noodles a la carbonara is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Spiral cutter
Stove
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