Croissant with Tuna, Cherry Tomatoes, and Basil

 Serves 2
 Preparation time: 15 minutes

Ingredients:
2 all-butter croissants

150g canned tuna (drained)

100g cream cheese

1 tbsp. heavy cream

10 red cherry tomatoes

5 yellow cherry tomatoes

1 handful of fresh basil

1 handful of baby greens (arugula or spinach)

1 tsp. lemon juice

Salt and freshly ground pepper

Step-by-step preparation:
 Cut the croissants in half, leaving the ends open. Set aside.
 Drain the tuna, then crumble it into a bowl.
 Add the cream cheese and cream to the tuna. Mix well until smooth.  Season with lemon juice, a pinch of salt, and a twist of the pepper mill.
 Wash and finely chop the basil. Stir it into the mixture.
 Halve the cherry tomatoes (red and yellow).
 Rinse the young shoots, then dry them gently.
 Top each croissant with a few young shoot leaves, then place a generous spoonful of the tuna mixture on top.
 Add the cherry tomato halves on top and lightly close the croissants.

 Tip for making this recipe easier:
Chill the tuna mixture for 10 minutes before filling the croissants: it will be firmer and easier to spread.

 Ingredient swap:
Replace the cream cheese with Greek yogurt for a lighter version.

 Baking tip:
Reheat the croissants for a few minutes in the oven at 150°C before filling them for a slightly crispy texture.

Pork and Pepper Tapas Rolls

 Serves 6
 Preparation: 25 min – Cooking: 20 min

Ingredients:
1 rectangular puff pastry sheet: 250 g

Ground pork: 300 g

Red bell pepper: 1 (approx. 100 g)

Yellow bell pepper: 1 (approx. 100 g)

Red onion: 1 small (approx. 60 g)

Chopped garlic: 1 clove

Smoked paprika: 1 tsp

Ground cumin: 1/2 tsp

Olive oil: 1 tbsp

Salt: 1/2 tsp

Pepper: 1 pinch

Freshly chopped parsley: 1 tbsp tbsp

Egg yolk: 1 (for browning)

Very detailed preparation steps:
 1. Prepare the stuffing
 In a hot skillet, add the olive oil. Sauté the finely chopped red onion for 2 minutes.
 Add the ground pork and cook over medium heat for 6 to 7 minutes, until lightly browned.
 Stir in the chopped garlic and diced red and yellow bell peppers. Continue cooking for 5 minutes, stirring.
 Add the paprika, cumin, salt, and pepper. Mix well.
 Remove from heat and add the chopped parsley. Let cool slightly.

 2. Assemble the rolls
 Spread the puff pastry on your work surface.  Spread the cooled filling evenly over the entire surface, leaving a 1 cm border on one edge for sealing.
 Roll the dough lengthwise to form a tight log.
 Cut into slices about 3 cm thick. Place them flat on a baking sheet lined with baking paper.

 3. Finishing and Baking
 Brush each roll with a little beaten egg yolk.
 Bake at 190°C (fan oven) for 20 minutes until golden brown and the puff pastry crisps.

 Tip for making this recipe easier
Let the roll rest in the refrigerator for 10 minutes before slicing: the cut will be cleaner and more even!

 Ingredient Swap
You can replace the pork with ground veal or even a pork/veal blend.

 Cooking Tip
Turn the rolls halfway through cooking for even browning on both sides and optimal crispiness.

Pasta with Gratin Meatballs and Creamy Sauce 
Preparation time: 45 minutes
Serves: 4

 Ingredients
For the meatballs
400g ground meat (beef or chicken, depending on preference)
1 egg
50g breadcrumbs
40g grated Parmesan cheese
2 cloves chopped garlic
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
For the creamy sauce
30g butter
2 cloves chopped garlic
250ml single cream
60g grated Parmesan cheese
1/2 teaspoon nutmeg
Salt and pepper to taste
For the pasta and topping
300g spaghetti
100g grated mozzarella cheese
1 tablespoon Chopped Fresh Parsley Soup
 Preparation
 Meatball Preparation
In a bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, garlic, parsley, oregano, paprika, salt, and pepper.
Shape into walnut-sized balls and set aside on a plate.
Heat the olive oil in a skillet and brown the meatballs over medium heat, about 5 minutes per side. They should be golden brown on the outside but still tender on the inside. Set aside on a plate.
 Creamy Sauce Preparation
In the same skillet, melt the butter, then add the chopped garlic and sauté for a few seconds.
Pour in the single cream and heat over low heat. Then add the grated Parmesan cheese and nutmeg. Mix well until smooth. Season with salt and pepper.
 Cook the Pasta
While the sauce simmers, cook the spaghetti in a large pot of boiling salted water, following the package instructions. Drain and toss directly with the creamy sauce.
 Assemble and Gratin
Arrange the sauce-coated pasta in an ovenproof dish or leave it in the skillet if ovenproof.
Spread the meatballs on top and sprinkle with grated mozzarella cheese.
Broil for 5 minutes, until the cheese is melted and lightly browned.
 Serve and Finish
Sprinkle with freshly chopped parsley for a touch of freshness.
Serve immediately, piping hot!  Tips and Storage
Cooking tip: For ultra-soft meatballs, you can add a tablespoon of milk to the meat mixture.
For a spicy touch: Add a pinch of Espelette pepper to the sauce to spice up the dish.
Storage: This dish can be stored for 2 days in the refrigerator in an airtight container. Reheat it in the oven at 160°C for 10 minutes or in a pan over low heat with a little cream to maintain its creaminess.

This simple banana bread requires only two ingredients—ripe bananas and flour! It’s naturally sweet, completely vegan, and super easy to make on a stovetop. No eggs, no milk, no sugar, no butter, and no kneading required!

Ingredients:

• 2 large ripe bananas
• 1 cup whole wheat or oat flour (you can also blend oats into flour)

Instructions:

Step 1: Mash the Bananas

Peel the bananas and mash them in a bowl using a fork until smooth and creamy.

Step 2: Add the Flour

Gradually add the flour to the mashed bananas, stirring until a thick batter forms. If it feels too dry, add a tiny bit of water. If it’s too wet, sprinkle in more flour.

Step 3: Cook on Stovetop

• Heat a non-stick pan on low heat.
• Lightly grease it with a few drops of oil or use a dry non-stick pan.
• Pour the batter into the pan, shaping it like a small loaf or thick pancake.
• Cover with a lid and cook for 10-12 minutes on one side.
• Flip carefully and cook for another 10 minutes until golden brown and firm.

Step 4: Cool and Enjoy

Let the bread cool slightly before slicing. It’s naturally sweet and delicious on its own, but you can also top it with nut butter, fruit, or a drizzle of maple syrup if you like.

That’s it! A quick, healthy, and completely vegan banana bread—no oven needed!

If you’re looking for a quick, healthy, and delicious breakfast, these banana and sesame seed cookies are perfect! With only two ingredients, they are naturally gluten-free, sugar-free, and packed with nutrients.

These cookies are crispy on the outside, soft on the inside, and take just minutes to prepare!

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Why You’ll Love These Cookies:

✔ No flour, no sugar, no eggs – 100% natural!
✔ Rich in fiber & protein – keeps you full for longer.
✔ Boosts energy & metabolism – thanks to sesame seeds & banana.
✔ Perfect for kids & adults – a nutritious grab-and-go breakfast!

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Ingredients (Makes 6-8 Cookies):

✔ 1 ripe banana (mashed)
✔ ½ cup sesame seeds

✅ Optional add-ins (for extra flavor):

• 1 teaspoon cinnamon (for warmth)
• ½ teaspoon vanilla extract
• 1 teaspoon honey (if you like it sweeter)

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‍ How to Make Banana & Sesame Seed Cookies:

1️⃣ Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.

2️⃣ Mash the banana in a bowl until smooth.

3️⃣ Add sesame seeds and mix until combined into a sticky dough.

4️⃣ Scoop small portions and shape into cookies.

5️⃣ Bake for 12-15 minutes or until golden brown.

6️⃣ Let them cool before serving—enjoy with tea, coffee, or yogurt!

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How to Store:

✔ Room temperature: 2-3 days in an airtight container.
✔ Refrigerator: Up to 1 week.
✔ Freezer: Up to 1 month—just thaw and enjoy!

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Final Thoughts: Why You Should Try These Cookies!

These banana & sesame seed cookies are delicious, nutritious, and super easy to make. They are the perfect quick breakfast or snack—light, crispy, and naturally sweet!

✨ Would you try them? Let me know!

If you’re looking for a tasty, natural way to lose weight, this creamy celery vegetable soup might be exactly what you need! Light, filling, and full of nutrients, it can help you shed the extra kilos without feeling deprived. Many people say it helped them lose 10–20 kg when added to a healthier routine—and it’s so good, you’ll want to make it over and over again.

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Why Celery?

Celery is a low-calorie vegetable that’s:
✅ Rich in fiber – keeps you full longer
✅ Great for digestion
✅ Detoxifying – supports liver and kidney health
✅ Anti-inflammatory – helps reduce water retention and bloating

Paired with other vegetables, it makes a light but satisfying fat-burning meal.

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Slimming Celery Cream Soup Recipe

Ingredients:

• 1 tbsp olive oil
• 1 onion (chopped)
• 3–4 stalks of celery (chopped)
• 2 carrots (sliced)
• 1 zucchini (optional, for creaminess)
• 1 garlic clove
• 1 small potato (for texture)
• 1 liter of water or vegetable broth
• Salt, pepper, turmeric (optional), and parsley to taste

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Instructions:

1. In a pot, heat the olive oil and sauté the onion and garlic until soft.
2. Add the celery, carrots, potato, and zucchini. Cook for 5 minutes.
3. Pour in the water or broth, bring to a boil, then simmer for 20 minutes until vegetables are soft.
4. Blend with a hand blender until creamy.
5. Season to taste and top with fresh parsley.

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How to Use It:

✅ Eat 1 bowl before meals to feel full faster
✅ Or replace 1 meal per day with a big bowl of this soup
✅ Make it 3–4 times a week for consistent results

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Results?

Combined with light movement, hydration, and cleaner eating, people have reported losing up to 15–20 kg in a few months, without extreme dieting.

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Final Thoughts

This creamy celery soup is more than delicious—it’s nourishing, satisfying, and slimming. It’s the perfect recipe to keep your meals light, clean, and comforting. Give it a try—you might fall in love with both the taste and the results!

HOMEMADE LEMON ICE CREAM

Ingredients:

100 ml fresh lemon juice
Pinch of salt
400 ml condensed milk
2 large lemons (preferably organic)
400 ml whipping cream
1 tablespoon lemon zest (optional)
Preparation:
1. Wash the lemons thoroughly and grate the zest (only the yellow part; avoid the white, which is bitter). Set aside.
2. Juice the lemons to obtain about 100 ml of juice. You can adjust the amount to taste according to your preferred acidity.
3. In a large bowl, beat the cream with an electric mixer at medium-high speed until stiff and soft peaks form. Do not overbeat to prevent it from turning into butter.
4. In another bowl, mix the condensed milk with the lemon juice, lemon zest, and a pinch of salt. Stir until well combined.
5. Gently fold the whipped cream into the lemon mixture, using a spatula and folding motions to maintain the airy texture.
6. Pour the mixture into a freezer-safe container, preferably a metal one for more even freezing.
7. Cover the container with plastic wrap or a tight-fitting lid and place in the freezer.
8. Freeze for at least 4-6 hours or until completely firm.
9. Remove the ice cream from the freezer a few minutes before serving to allow it to soften slightly.
10. Garnish with more lemon zest or fresh mint leaves. Enjoy 

**Strawberry Vanilla Bean Ice Cream** 

This homemade ice cream blends the natural sweetness of strawberries with the creamy, aromatic touch of vanilla bean for a refreshing treat that’s perfect for any occasion!

**Ingredients:**
– 2 cups fresh strawberries, diced
– ½ cup granulated sugar (for the strawberries)
– 1 vanilla bean
– 2 cups heavy cream
– 1 cup whole milk
– ½ cup granulated sugar (for the cream mixture)
– 4 large egg yolks
– 1 tsp vanilla extract

**Directions:**
1. **Prepare the Strawberries:**
Mix diced strawberries with ½ cup sugar in a bowl. Let sit for 30 minutes to release juices, then mash gently with a fork.

2. **Infuse the Vanilla Cream:**
Split the vanilla bean lengthwise and scrape out the seeds.
In a saucepan, combine heavy cream, milk, vanilla bean seeds, and the pod. Heat until it simmers, then remove from heat and steep for 15 minutes. Discard the vanilla pod.

3. **Make the Custard Base:**
In a separate bowl, whisk egg yolks and the remaining ½ cup sugar until pale yellow and slightly thickened.
Gradually whisk the warm cream mixture into the egg yolks, ensuring you don’t cook the eggs.

4. **Thicken the Mixture:**
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).
Remove from heat and stir in vanilla extract. Cool to room temperature.

5. **Combine with Strawberries:**
Fold the mashed strawberries and their juices into the cooled custard mixture.

6. **Churn the Ice Cream:**
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

7. **Freeze and Serve:**
Transfer the churned ice cream to a container and freeze for at least 4 hours. Scoop and enjoy!

**Prep Time:** 15 minutes | **Total Time:** ~4 hours (including freezing)
**Servings:** 6–8

Love the refreshing taste of watermelon juice but hate that it only lasts a few days? Here’s a simple, effective method to store watermelon juice for up to a year without losing flavor or freshness! Perfect for enjoying that sweet, hydrating drink anytime — even months after watermelon season is over.

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Why It Works:

By properly preparing and storing the juice, you: ✅ Prevent fermentation
✅ Avoid spoilage
✅ Preserve taste, nutrients, and color
✅ Save money and reduce waste

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How to Store Watermelon Juice for 12 Months:

Ingredients:

• Fresh watermelon (seedless preferred)
• 1-2 tablespoons lemon juice (natural preservative)
• Optional: a little honey or mint for flavor

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Instructions:

1. Juice the Watermelon:
   • Cut the watermelon into cubes and blend until smooth.
   • Strain through a fine sieve or cheesecloth if you prefer pulp-free juice.
2. Add Lemon Juice:
   • Stir in 1-2 tablespoons of lemon juice per liter of watermelon juice.
   • Lemon juice acts as a natural preservative, helping prevent spoilage.
3. Sterilize Storage Bottles:
   • Wash glass jars or bottles thoroughly.
   • Sterilize them by boiling in water for 10 minutes or placing them in a hot oven for a few minutes.
4. Pour & Seal:
   • Fill the sterilized bottles with the watermelon juice, leaving about an inch of space at the top.
   • Seal tightly with lids.
5. Pasteurize:
   • Place sealed bottles in a pot of water (water level halfway up the bottles).
   • Bring to a boil and simmer gently for 20 minutes. This kills bacteria and extends shelf life.
6. Cool & Store:
   • Let the bottles cool completely.
   • Store in a cool, dark place like a pantry or cupboard.

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Result:

• Fresh, tasty watermelon juice ready anytime
• No chemicals or artificial preservatives
• Stays good for up to 12 months!

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Now you can enjoy the sweet taste of summer all year round! ✨ Try this method once, and you’ll never waste watermelon juice again!

If you’re looking for a natural, effective, and safe way to reduce belly fat, look no further than your kitchen! One simple ingredient has been making waves for its fat-burning, digestive-boosting, and bloating-reducing powers—ginger!

Drinking ginger water or tea throughout the day can help flatten your belly and improve how you feel—without extreme diets or pills.

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Why Ginger Works for Belly Fat

✅ Boosts Metabolism: Ginger increases your body temperature slightly (thermogenesis), which can help you burn more calories throughout the day.
✅ Reduces Inflammation: It helps fight bloating, water retention, and inflammation—making your belly appear flatter.
✅ Improves Digestion: Ginger stimulates digestion and reduces gas, speeding up the breakdown of food.
✅ Controls Appetite: Drinking ginger before meals may reduce cravings and help with portion control.

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The Ginger Belly Fat Burner Drink (All-Day Detox Water)

Ingredients:

• 1 liter of water
• 1–2 inches of fresh ginger root (sliced or grated)
• Juice from ½ a lemon (optional for taste and added benefits)
• A few mint leaves (optional, for digestion and freshness)

Instructions:

1. Boil the water.
2. Add ginger and simmer for 10–15 minutes.
3. Let it cool slightly, strain, then add lemon juice and mint if using.
4. Pour into a bottle and sip it throughout the day!

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When to Drink It

• Morning (on an empty stomach) – jumpstart metabolism
• Before meals – control appetite and support digestion
• After meals – reduce bloating
• Evening – support overnight fat burning

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Realistic Results

Ginger water won’t “melt fat instantly,” but when combined with a clean diet and movement, it can:
✔ Reduce belly bloating
✔ Help your body burn fat more efficiently
✔ Flatten your tummy over time

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Final Thoughts

Ginger is your belly’s best friend!  It’s natural, easy to use, and supports real results when used consistently. So keep sipping and feel the difference—your flat belly is closer than you think!