As the saying goes: "30% practice, 70% eating."
In the hot summer, are you struggling with how to eat happily while also staying healthy?
Today, I have collected three light meal recipes that are especially suitable for summer, which are very consistent with the principles of yoga diet.
Not only that, these three recipes are super quick and easy to prepare! If you are practicing yoga, come and give it a try with me!
Roasted cherry tomatoes
Prepare a plate of small tomatoes , clean it and put it on a plate for later use. Preheat the oven to 200 degrees, place the tomatoes on a baking sheet, and then spray an appropriate amount of olive oil and a small amount of salt evenly. After roasting for about 40 minutes, take out the tomatoes and serve them cool.
Isn’t this recipe super easy?
Cold Zucchini
This cold dish really only takes ten minutes to prepare! When preparing the dish, you need to use one or two zucchini , three teaspoons of olive oil, the juice of half a lemon, black pepper, salt, edible mint leaves , lemon peel chopped a little, and a little chili powder.
Use a peeler or a fruit knife to cut the zucchini into strips, making them as thin as possible for better flavor. Then put the sliced zucchini on a plate and set aside. Whisk together the olive oil, lemon juice, a little salt and pepper in a bowl, stir well with the zucchini, and top with mint leaves, lemon zest and a little chili powder.
A beautiful, nutritious, and intestinal-cleansing cold dish is ready!
Lemon baked potatoes
The process of this dish is a little more complicated, but it is definitely worth a try. Just seeing the name makes me salivate. Do you have any friends who have the same style?
The following materials are needed to prepare the dish:
small potatoes with skin, two lemons, four garlic cloves mashed into garlic paste, rosemary, three teaspoons of olive oil, three teaspoons of vegetable oil, and a little salt.
Preheat the oven to 220 degrees and slice the potatoes into slices about the thickness of a coin for a better taste. Slice lemons with the same thickness as potato slices . Stir the potato slices and lemon slices with the garlic paste evenly, sprinkle with a little salt and set aside. Take out the pan, pour olive oil and vegetable oil into the pan, stir-fry a peeled garlic clove, a few lemon slices, and rosemary for 5 minutes, then pour the mixture in the pan onto the potato slices and lemon slices, let the potato slices Coat with oil and bake in oven for 20 minutes until potatoes turn golden brown.
