Now, more than ever, we need a great kick of good humor. In case you didn't know, it turns out that there are foods that can help you keep your spirits high (yes, we are serious). And the best of all is that they are delicious! It doesn't matter if you're down, have had a hard day at work, or have had little sleep, these recipes will make you smile (when you try them, of course).
Now, more than ever, we need a great kick of good humor. In case you didn't know, it turns out that there are foods that can help you keep your spirits high (yes, we are serious). And the best of all is that they are delicious! It doesn't matter if you're down, have had a hard day at work, or have had little sleep, these recipes will make you smile (when you try them, of course).
Potato and salmon timbale
Potato and salmon timbale
4 people - 45 min - 210 kcal
Ingredients:
- 3 medium potatoes
- 2 red onions
- 250 g of smoked salmon
- Aromatic herbs
- Olive oil
- Salt
- Pepper
preparation:
- Wash the potatoes, if possible, rubbing them with a brush to remove all the dirt. Place the potatoes whole and with the skin in a saucepan with water and a pinch of salt, and heat. Cook the potatoes for about 35 minutes; Check that when you pierce them with a fork they are soft.
- Peel and cut the onions into rings about half a centimeter thick. Brush a frying pan with a little oil and cook the onion rings, covered and on low heat, until they are soft; then, turn up the heat, make them one more minute to brown and reserve.
- Drain the potatoes, let them warm and cut them into 1 cm thick slices; salt and pepper them and brush each one with a few drops of olive oil. Separate the smoked salmon into slices.
- Assemble the timpani. To do this, put a potato slice on the serving plate, place a couple of salmon slices and onion rings on it; repeat the series once more, ending with some onion rings.
- Repeat the same process until a total of 8 timpani are assembled. Wash the aromatic herbs and dry them. Decorate the timpani with them and serve them warm.
- Potatoes provide complex carbohydrates that avoid lowering sugar, and thus the mood remains stable. Discover other recipes with delicious potatoes that are lighter than you think.
Salmon fillet with green sauce
Salmon fillet with green sauce
4 people - 20 min - 275 kcal
Ingredients:
- 4 salmon fillets of 200 g each
- 4 mini zucchini
- 1 glass of fish broth
- 2 tablespoons of white wine
- 2 sprigs of parsley
- 1 teaspoon cornstarch
- comestible flowers
- Olive oil
- Salt pepper
preparation:
- Heat the fish broth with the parsley, bring to a boil and mash. Dilute the cornstarch with the wine, pour it into the saucepan with the broth and heat, stirring constantly, until a thick sauce is obtained. Salt and pepper and reserve.
- Cook the whole zucchini in salted water. Drain them and set them aside.
- Salt and pepper the salmon and cook on a very hot griddle for about 2 minutes on each side. Arrange the fish on the plates and top with the thinly sliced zucchini and some edible flowers. Pour the hot sauce around and serve.
- Salmon and oily fish in general, in addition to being a valuable source of omega 3 fatty acids (essential to prevent cardiovascular disease), contain significant amounts of lysine and tryptophan, which relaxes you and raises your spirits. Do you want more ideas with salmon? Here you are.
Salad with avocado flower
Salad with avocado flower
4 people - 30 min - 220 kcal
Ingredients:
- 2 firm avocados (if they are too green, here we tell you how to ripen an avocado at full speed)
- 1 mango
- 200 g of strawberries
- Some lettuce leaves
- 50 g of peeled peanuts
- 1 lemon
- Fennel leaves
- Apple vinager
- Olive oil
- Salt
preparation:
- Crush the peanuts together with 70 ml of olive oil, 2 tablespoons of apple cider vinegar and a pinch of salt. Reserve the vinaigrette for seasoning later.
- Wash the strawberries, dry them and cut them into slices. Peel the mango and cut it into small cubes.
- Cut the avocado in half making a cut lengthwise. Remove the pit and scoop out the pulp. Put the halves on an oiled surface and cut them widthwise into thin slices; Sprinkle them with the lemon juice and shape them into a rose.
- Wash the lettuce and mix it with the fruits and the avocado flower. Garnish with fennel and dress with the vinaigrette.
- Avocado is rich in magnesium and pyridoxine, necessary for the body to make serotonin, a hormone that, in addition to putting us in a good mood (which is why they call it the last of happiness), takes away our hunger. Don't miss other recipes with avocado, easy and … delicious!
Three-color flans
Three-color flans
4-6 people - 1 h 10 min - 250 kcal
Ingredients:
- 350 g pumpkin
- 1 carrot
- 350 g red cabbage
- 300 g of spinach
- 1 onion
- 3 eggs
- 200 ml of cream
- Mild vinegar
- Nutmeg
- 2 sprigs of thyme
- Ratatouille, breadcrumbs
- Oil, salt, pepper
preparation:
- Grate the onion and poach it. Chop the carrot and pumpkin and fry them. Cover with water, cook 15 min, and crush with 1/3 of the poached onion; salt and pepper and add nutmeg.
- Chop and sauté the spinach, season with salt and pepper and add the thyme. Mash with half of the remaining onion. Cook the red cabbage for 15 min in salted water and 1 teaspoon of vinegar and drain. Sauté it in oil and mash with the remaining onion.
- Beat the eggs with the cream. Divide it into 3 parts and mix them with each puree. Grease some flaneras, sprinkle them with breadcrumbs and fill them. Cook the flans for 15 min at 180º in a water bath. Decorate with the pisto.
- Vegetables are very rich in magnesium, a mineral that helps us to be more resistant to stress and its effects.
Chicken breast with vegetables
Chicken breast with vegetables
4 people - 40 min + maceration - 180 kcal
Ingredients:
- 2 chicken breasts
- 1 carrot
- 2 garlic
- 1 green pepper
- 1⁄4 red cabbage
- 1 zucchini
- Juice of 1 lemon
- Soy sauce
- Some chicory leaves
- Pink peppercorns
- Oregano
- Olive oil
- Salt
- Pepper
preparation:
- Salt and pepper the chicken breasts and put them in a bowl along with the lemon juice, the crushed garlic, a tablespoon of oregano and two tablespoons of oil. Stir so that the breasts are well covered by the liquid and let them rest for at least 1 hour to absorb the flavors.
- Drain the breasts from the maceration liquid. Surround them (one glued against the other) with a kitchen string so that they are more or less in the shape of a roll. Brown them in a nonstick skillet for about 15 minutes over low heat. Remove them and let it temper.
- Clean the vegetables and chop them all. Heat two tablespoons of oil in a large skillet, add the vegetables and sauté them for about 4 minutes over high heat. Add two tablespoons of soy sauce, stir and remove from heat.
- Wash the chicory leaves and pat them dry. To serve, place the sautéed vegetables along with the chicory at the base of a large serving dish. Top with the breasts cut into thin slices and sprinkle with pink pepper.
- Chicken is rich in PHENYLALANINE, an amino acid that helps improve mood and reduces pain. Here are more recipes with chicken (for when you have tired of eating chicken).
Glasses of "fake" cheesecake
Glasses of "fake" cheesecake
4 people - 15 min - 330 kcal
Ingredients:
- 100 g of oatmeal cookies
- 40g butter
- Salt
- 250 g Greek yogurt
- 1 teaspoon vanilla flavor
- 30 g of brown sugar
- 4 tablespoons of light blueberry jam
- 100 g of blueberries
preparation:
- Crush the cookies and mix them with the melted butter and salt; Distribute into small glass cups. Beat the yogurt together with the sugar and vanilla extract with the electric stirrers. Put the cream in a pastry bag with a curly nozzle, and reserve in the fridge.
- Dilute the jam in a tablespoon of water and put it in a saucepan. Add the blueberries and cook 2 minutes. Remove and let cool.
- Take the glasses out of the fridge, and add a layer of the yogurt cream; and then a few tablespoons of the blueberry coulis. Repeat with more layers until you finish filling them.
Apple yogurt gratin glasses
Apple and yogurt gratin glasses
4 people - 30 min - 113 kcal
Ingredients:
- 4 apples
- 1⁄2 lemon
- 4 teaspoons ground cinnamon
- 200 g Greek yogurt
- 20 g brown sugar
- 2 sprigs of mint
preparation:
- Peel the apples and cut them in half. Core them, and dice them except one; Sprinkle with lemon juice and set aside. Sprinkle the dice with the cinnamon. Divide them into individual glass containers.
- Add a few tablespoons of yogurt. Smooth the surface with a spatula and store in the freezer until the surface becomes compact.
- Cut the reserved apple into thin slices and place them on the plate lined with parchment paper. Sprinkle them with the sugar and grill them under the oven grill until they are caramelized.
- Remove the glasses from the freezer, spread the apple slices on top and decorate with a few mint leaves.
