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50 Low-Sugar Meals for the Oven: Cooking classic recipes the sugar-reduced way - measurements in grams
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About this ebook
1 Oven + 50 Recipes = Sugar-reduced Pleasure
100% pure recipes - 0% nonsense:
Whether roasted vegetables with polenta, chicken wrapped in bacon, sea bass fillets with lemon and capers or a salad with grilled prosciutto - with the oven and the matching dishes, you are perfectly equipped for every occasion!
And that's not all:
Try out numerous, original recipe ideas. Conjure up delicious, sugar-reduced main courses and small dishes for your guests in your oven.
- How about a green bean casserole?
- Fancy some caramelised omelette rolls?
- Would you like a vegan cheese macaroni?
- Order now and take advantage of the versatility of the oven!
50 ideas for the oven, interpreted in a low-sugar way - get it now!
Author
Mattis Lundqvist
Hallo, ich bin es: Mattis aus dem schönen Freiburg. Als Kind einer deutschen Mutter und eines schwedischen Vaters habe ich schon früh gelernt, dass die Küche in verschiedenen Ländern sehr unterschiedlich sein kann und man immer über den - im wahrsten Sinne des Wortes - Tellerrand sehen sollte, wenn man neue und aufregende Rezeptideen sucht. Meine kulinarischen Erlebnisse und Reisen möchte ich deshalb teilen und wünsche Ihnen viel Spaß bei der Lektüre!
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Book preview
50 Low-Sugar Meals for the Oven - Mattis Lundqvist
Yam and Vegetable Mix
6 servings
Ingredients:
1 large yam (peeled and cut into cubes)
50 g baby carrots
1 parsnip (large; peeled and sliced)
1 zucchini (cut into slices)
1 bunch asparagus (trimmed and cut into pieces)
A handful of basil (freshly chopped)
90 g roasted red pepper (cut into pieces)
2 garlic cloves (minced)
½ tsp low salt
½ tsp ground black pepper
2 tbsp. extra virgin olive oil (divided)
Directions:
Start by preheating the oven to 425°F/220°C.
Take two baking sheets and grease them with one tablespoon olive oil.
Now place the yam along with the parsnips and carrots on the baking sheet and bake it in the oven for approximately 30-35 minutes.
After the 30 minutes are up, add the asparagus and zucchini and drizzle the remaining olive oil on top.
Allow it to continue baking for another 30 minutes or until the vegetables turn tender.
Remove from the oven and let the vegetables to cool for 30 minutes. Then toss into a mixing bowl and add garlic, basil roasted peppers along with salt and pepper and combine well.
Serve!
Nutritional Information:
Calories: 191 | Fats: 5 g | Carbohydrates: 35 g | Protein: 4 g
Pumpkin Quinoa
8 servings
Ingredients:
For the crust:
340 g quinoa (cooked)
1 egg white
1 tbsp. softened cream cheese (reduced fat and cholesterol)
Cooking spray or Cooking Oil
For the Filling:
2 large eggs
220 g pumpkin puree
250 ml low fat milk
¼ tsp ground nutmeg
1 tsp thyme (freshly chopped)
¼ tsp salt
¼ tsp ground black pepper
Directions:
Preheat the oven to 400°F/200°C.
Take a baking pan and coat it with the cooking spray or grease with cooking oil.
In a mixing bowl, mix together the quinoa with egg and cream cheese. Cover the bowl and refrigerate it for approximately an hour.
After one hour is up, press the mixture onto the bottom of the pie pan and bake the crust for approximately ten minutes in the preheated oven. Remove from the oven and set aside.
Now reduce the heat of the oven to 350°F/180°C.
In another mixing bowl, whisk together the filling ingredients until it is well combined and gently pour the pumpkin mixture over the crust.
Place it in the oven and allow it to cook for 45 to 50 minutes or until well cooked.
Nutritional Information:
Calories: 105 | Fats: 3 g | Carbohydrates: 14 g | Protein: 6 g
Rice-Mushroom-Frittata
6 servings
Ingredients:
Wild Rice:
500 ml of water
120 g of wild rice
1/8 teaspoon of salt
Frittata:
5
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