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A healthy, balanced diet often requires extraordinary ingenuity. No matter how hard we try to make the body addicted to useful and necessary products, they inevitably become boring. Therefore, the daily diet needs to be updated periodically. We offer you an interesting menu for a week from the National trademark.
Cottage cheese and rice duet
Rice and cottage cheese are the two main products for a proper breakfast. And what if you combine them in one dish? To create a harmonious combination, we will help the rice “Selected” “National”. This is a white long-grain ground rice. When ready, this rice is crumbly and is perfect for preparing side dishes and independent rice dishes. Pour 100 g of rice, 200 ml of water and 200 ml of milk, add a pinch of salt and cook over low heat until ready. Then we mix 100 g of granular cottage cheese and half an apple in cubes. Fill the porridge with honey to taste and sprinkle with cinnamon. This breakfast will be a pleasant and very useful start to the day.
Oatmeal casserole
National oat flakes are an excellent base for casseroles. Modern technologies for processing cereals allow you to preserve all the useful substances and trace elements and at the same time reduce the cooking time of the product. Oat flakes contain a lot of fiber, which is important for the body, and easily digestible minerals and vitamins. They are made using a special technology from whole grains, preserving all trace elements, vitamins, dietary fiber and slow carbohydrates. Mix 150 g of dry oatmeal, 30 g of walnuts, 1 tsp of cinnamon, 0.5 tsp of baking powder and a pinch of salt. Separately, whisk 300 ml of milk, 3 tablespoons of sugar, an egg and 1 tablespoon of olive oil with a whisk. In a greased form, spread 2 bananas and 150 g of strawberries, cut into circles. Next comes a layer of oat flakes, which we pour with milk and egg. We put the form in the oven at 190°C for 40 minutes. Fruits and berries can be any — it is only for the good of the body.
All soups soup
Soups are an important element of a balanced diet. The Greek “National”will add benefits to them. Buckwheat groats of TM “National” undergo special processing, calibration and cleaning. As a result, the appearance of the product improves, its nutritional value increases, and the cooking time is significantly reduced. Cut 300 g of turkey fillet into strips and put it in a saucepan with boiling water. Do you want to get a diet soup? After boiling, fill the poultry meat with fresh water and put it back to cook. We calcine 100 g of buckwheat in a dry frying pan and pour it into a saucepan 20 minutes after boiling. After another 10 minutes, we lay the chopped onion, diced carrots. We bring the soup to readiness, salt and pepper. Serve the soup, generously sprinkled with fresh herbs.
Nimble cabbage rolls
In the right menu for the week there is a place for cabbage rolls from the “Dutch” cereal “National”. Dutch grits are polished, snow-white pearl barley, which will surprise you with the speed of its preparation. The “Dutch woman”, known to many, is the ancestor of the” Dutch ” cereals. In fact, this is a pearl barley ground many,many times, due to which its grains become smooth, snow-white and cook much faster. Such pearl barley is not only used to prepare porridges or add it to soups, “Dutch” cereals are ideal for preparing side dishes, including risotto! In the finished form, the grains of cereals retain their shape, snow-white color and remain crumbly. In salted water, cook 200 g of pearl barley. We divide the cabbage head into leaves and blanch it in boiling water. Grate the carrots, cut into cubes 300 g of mushrooms and an onion. Fry the vegetables until golden brown, combine with pearl barley, season with salt, pepper and coriander. We collect cabbage rolls and put them tightly in a saucepan covered with cabbage leaves. Fill them with water for 3-4 cm and simmer under the lid for half an hour. To serve, make a sauce of 100 g of sour cream, garlic and dill.
Pilaf in a new way
Pilaf from Bulgur “National” is a curious and extremely useful version of the dish loved by many. Bulgur is a cereal made from durum wheat. Wheat grains are soaked, steamed and dried (traditionally-in the sun), then they are cleaned from the shell and crushed. The result is a grain that is sifted and divided according to the particle size into small, medium and large bulgur. Bulgur TM “National” is large in size, it does not need to be washed and soaked before cooking. This kind of bulgur is the most popular, because it can be used to prepare both pilaf, salad, side dish, soup, and an independent dish. In a deep frying pan, we make a golden roast of onions and carrots. Season the vegetables with ground oregano, red pepper, paprika and salt to taste. After stewing the vegetables for 5 minutes, put 250 g of bulgur, 100 g of corn and mix well. Fill the cereal with hot water for 2-3 fingers and simmer under the lid until all the liquid is absorbed. This pilaf is good both by itself and as a side dish.
Couscous in a warm company
Dinner should be moderately satisfying and balanced. Couscous “National” with chicken is what you need. Couscous is a traditional African cereal prepared in a special way: ground durum wheat grains (i.e. semolina) are moistened, rolled into small balls and dried. Couscous TM “National” is a light yellow grain of a large fraction. As a side dish, it can be served cold or hot, such a large variety of couscous is added to salads or used instead of bread crumbs to get a crispy crust. The benefits of such cereals are limitless, besides, it does not require cooking. Mix string beans, chopped bell pepper with 2 tablespoons of olive oil, 2 cloves of garlic, 0.5 tsp cumin and 0.5 tsp curry. We put it on a baking sheet, put 800 g of chicken fillet on top and bake for 30 minutes in the oven at 190°C. At this time, we steam 200 g of couscous and 100 g of dried apricots in 350 ml of boiling water with straws. At the end, we combine poultry meat and vegetables with couscous on a plate, garnished with herbs.
Sea-style quinoa
Do you prefer fish variations? Prepare salmon with quinoa “National”. Quinoa tastes like unprocessed rice, it is well suited as a side dish and for cooking porridge. Quinoa contains amino acids and a large amount of vegetable proteins. We cut off the hard tops of 6-8 asparagus stalks, cut them into rings. We pass the chopped onion in olive oil. Add asparagus and 50 ml of white wine, evaporate it for a minute. Spread 200 g of salmon in slices and 2 mashed garlic cloves, fry until golden brown. We combine the fish with quinoa, a handful of chopped arugula, coriander and parsley, fresh cucumber and cherry tomatoes. Season everything with a sauce of 3 tbsp. l. olive oil, 1 tbsp. l. lemon juice and 1 tsp. zest. Such a dinner will be the perfect end to the day.
Healthy food is a concept around the clock and does not provide for days off. Cereals of the “National” trademark will help you to make a correct and interesting menu for the week. Each of them meets the most stringent quality requirements, which is mainly expressed in a generous taste variety and unlimited benefits.