Cuisine

HEALTHY & YUMMY
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May 04, 2016

Arugula salad with chickpeas

 

Ingredients:
1 can of canned chickpeas to drain
2 handfuls of fresh arugula
200g of cherry tomatoes
1 chopped onion
1 handful of crumbled nuts
Olive oil
Juice of one lemon
Salt, pepper

 

Preparation:
Wash arugula, squeeze then chisel it. Put into a bowl, the chickpeas, arugula and sliced onion. Cut the cherry tomatoes in half and add them.
Mix olive oil, lemon juice, a pinch of salt and pepper, and pour them over the salad. Garnish with crumbled walnuts and serve immediately.

 


Detox water

 

Ingredients:
1 liter of still or sparkling water
1 organic green apple
200g of organic strawberries
Organic mint leaves

 

Preparation:
Cut the apple into quarters. Remove the stalks from the strawberries and cut them in half. Put the fruit and mint leaves in water and infuse without adding sugar, for an hour at least. For optimal taste, leave overnight in the fridge.

 


Rigatoni with spinach

 

Ingredients:
300 g of rigatoni
500 g of fresh spinach
1 can of canned peas
1 garlic clove
Zest of one lemon
Salt, pepper

 

Preparation:
Sauté spinach with minced garlic clove in a tablespoon of olive oil for a few minutes. In parallel, in boiling salted water, cook the pasta al dente, then drain.
Pour rigatoni in a bowl, add spinach, lemon zest, peas, salt and pepper and serve immediately.

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