Are you looking for weekly inspiration and delicious recipes that you can easily recreate? Then we have just the thing for you! We’ll introduce you to a great new recipe here every week!

Tuscan bread salad (28.4.2020)

15 ml soy sauce
50 g tomatoes
50 g peppers
30 g baguette
200 g sweet potatoes
50 g lamb’s lettuce
50 g light mozzarella
2 g red chilli (dried)
10 ml rapeseed oil
5 ml pumpkin oil
5 g mustard
1 pinch of pepper
15 ml vinegar

Preheat oven to 200 degrees top and bottom heat (180 degrees convection oven).
For the marinade, whisk together canola oil, reduced salt soy sauce, chili flakes and pepper in a small bowl.
Halve the sweet potatoes and peppers and cut into wedges. Place the cut vegetables on a baking tray lined with baking paper and mix with the marinade. Bake everything for about 15-20 minutes.
In the meantime, wash and drain the lamb’s lettuce. Then cut the tomatoes in half.
Cut the baguette into thin slices and dice into croutons. Then toast the croutons in a coated pan without fat. Be careful, they will darken quickly, so you will need to turn them several times until they are golden brown all over. Sprinkle the croutons on the salad just before serving, otherwise they will become soft.
For the salad dressing, mix pumpkin seed oil, mustard and vinegar.
7. finally, mix the sweet potatoes, peppers, lamb’s lettuce, tomatoes and croutons with the dressing. Spread the mozarella on top and serve.

Carmen’s Strawberry Kiss (4/20/2020)

20 g SHAPE BABE vanilla
210 ml milk (1.5% low fat)
50 g quark (< 10%)
40 g strawberries
3 g chia seeds

Wash the strawberries, remove the stems and leaves and cut the strawberries into small pieces.
Put the strawberries, milk, quark, chia seeds and SHAPE BABE vanilla in a blender and blend until you have a creamy drink.

Athlete Miracle Pasta (4/13/2020)

40 g oatmeal
200 g cauliflower
7 ml walnut oil
15 ml lemon juice (freshly squeezed)
1 pinch of salt
1 pinch of pepper

Wash the cauliflower well and cut into bite-sized pieces. Then simmer over medium heat for about 8-10 minutes with the saucepan closed. Drain the boiling water and collect the cauliflower in a colander.
Then cook the WUNDER PASTA according to the package instructions until al dente. Drain the boiling water as well and collect the pasta in the colander.
Mix the WUNDER PASTA and the cauliflower in a large bowl and season with salt and pepper. Then stir in the rolled oats and walnut oil. Serve everything on a plate, add the lemon juice and enjoy warm.

Vegan pasta with green asparagus & cashew pesto (6.4.2020)

5 g garlic
80 g asparagus (green)
2 g pepper
15 g cashew nut
15 g basil leaves
30 g savoy cabbage
80 g tomatoes
5 g yeast flakes
3 ml rapeseed oil
15 ml pumpkin seed oil
30 ml lemon juice
2 g salt

For our vegan pasta, first heat canola oil in a frying pan. In the meantime, wash the savoy cabbage, tomatoes and asparagus well. Then cut the savoy cabbage and asparagus into pieces and halve the tomatoes. Sauté the vegetables in the pan.
Cook pasta according to package directions until al dente. Drain the boiling water and pour the pasta into a bowl.
For the pesto, blend together basil, pepper, salt, garlic, pumpkin seed oil, cashews and lemon juice. Then add this to the bowl with the pasta and mix well.
4) Finally, arrange the pasta on a plate, add the sautéed vegetables and sprinkle the yeast flakes on top.

Warm chicken salad with basil cashew pesto (30.3.2020)

2 g pepper
5 g kitchen herbs
15 ml rapeseed oil
100 g chicken breast fillet
5 g parmesan (grated)
30 ml lemon juice
15 g basil
2 g salt
15 g cashew nut
150 g zucchini
5 g garlic
20 g tomatoes (dried)

1. craving warm chicken salad with basil cashew pesto? How it works: Cut the chicken breast fillet into small strips. Add canola oil to the pan and heat. Add the fillet pieces and fry for 5-6 minutes until golden brown. Add salt, pepper and the kitchen herbs and mix well with the fillet pieces. Then put it in a bowl and let it rest.

2. also cut the zucchini into small strips. Add to the previously used pan and sauté for 4 minutes. Season with salt and pepper, then add to the bowl with the fillets.

3. dumpling sauce: in a pan slightly heat 1 tablespoon walnut oil, stir in wholemeal flour (10g) and brown for about 3 minutes while stirring. Gently stir in vegetable broth and simmer for 10 minutes. Season with soy sauce, salt and pepper.

Chop the dried tomatoes and add them to the bowl. Mix everything well.

For the pesto, blend together the basil, garlic, Parmesan, cashews and lemon juice. Then add these to the bowl and mix well. Finally arrange everything on a plate

Tip: If the pesto has a tough consistency, add some more liquid in the form of water.

Vegetarian tagliatelle with spinach (23.3.2020)

150 g mushrooms
10 gParmesan (min. 30% fat)
70 gleaf spinach (fresh)
1 pinch of salt
1 g pepper
2 g nutmeg
5 gPaprika powder
30 g quark (< 10% fat)
50 ml milk (1.5% fat)

For the sauce, mix the curd with the milk and the spices (nutmeg, salt, pepper, paprika) in a bowl and prepare well.

Wash the spinach leaves thoroughly. Then wash the mushrooms and cut off the stems and quarter each.

Fry the mushrooms briefly in a pan and then, with the pan lid closed, allow the mushrooms to steam with the spinach leaves over a medium heat for about 10 minutes, stirring occasionally.

Cook the WUNDER PASTA according to package instructions until al dente. Drain the boiling water and mix the pasta well in a bowl with the vegetables and the prepared sauce.

5. finally, put everything on a plate and garnish with parmesan.

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