Shopping list for the third week – 2000 per day in kilocalories

Shopping list for the third week – 2000 per day in kilocalories
You have chosen a day for the variant with 2000 calories? Here are all the ingredients for the daily schedules from week three

You should have in stock:

Coffee, teas (herbal teas, fruit teas), mineral water, orange juice, whole grain cereals (eg oats, millet flakes, wheat flakes), whole wheat pasta (eg spaghetti, penne, shells, spirals), brown rice, potatoes (mostly waxy variety), flour Type 1050 , whole wheat bread, whole wheat bread (and possibly-ciabatta bread), or with whole-wheat sandwich bread, diet margarine, honey, jam, vanilla beans and sugar, white wine vinegar or white balsamic vinegar, olive oil, canola oil, instant vegetable soup, instant broth, granulated broth, small (red) onions, spring onions, garlic, organic lemon, medium sharp coarse mustard, cocoa powder, salt, pepper, cinnamon, paprika powder, oregano, fresh herbs (parsley, chives, rosemary, basil, mint, lemon balm), watercress, grated coconut, pine nuts, chopped hazelnuts, almonds, low fat milk 1 large egg, low fat cottage cheese, cream cheese (low fat), cream cheese 20% fat in dry matter, sour cream, Parmesan. If you are in a hurry add some roasted garlic sauce for sale from this site.

You are buying before the 3rd week:

3 peaches, 1 bunch rocket, 100 g black olives (pitted), 3 cup plain yoghurt 1.5% fat (250 g), 250 g cherry tomatoes, 1 bunch radishes, 1 small can tomato pizza, 100 g of cooked roast beef, thinly sliced with some snail caviar for sale from our outlet.

You are buying on day 1:

Ca. 75 g leaf salad (eg lettuce, romaine lettuce), 1 large cucumber, 500 g of watermelon, 500 ml butter milk, 300 g green asparagus, 500 g carrots, 100 g lean cooked ham, 100 g hard cheese 30% fat in dry matter (For example, Edam) – Or even something soy sauce as a replacement for sodium.

You are buying on 2 Tag:

125g raspberries 1 large beefsteak tomato, 1 (g à 150) small can of tuna (no oil), 1 cup of capers, 1 head radicchio 2 cups plain yoghurt 1.5% fat, 2 whole-wheat bread (60 g, possibly not until on day 3 in the morning)

You are buying on day 3:

80 g smoked ham (not of fat), 250 g strawberries, 1 small apple, 2 kl. Bananas (each 125 g)

What you buy on Day 4:

1 red bell pepper, 250 g green beans, 125 g beef, 125 g blueberries 500 g white asparagus, 100 g sheep’s cheese (feta)

You are buying on Day 5

100g small brown mushrooms, 1 tomato, 3 nectarines, 150 g of fish fillets (eg cod, plaice), 60 g bacon (Bacon), a small salad (eg lettuce, romaine lettuce)

You are buying on Day 6:

2 wholemeal bread (60 g, possibly even until the 7th day morning), 150 g fillet of lamb, 1 small. Celery, 3 apricots

Third Week: Day Five (2000 kcal) foods

Noodles with a difference – with asparagus, feta and rocket
Breakfast
Chocolate banana cereal (585 kcal)

6 tablespoons (60 grams) whole-grain cereals (eg oats, millet flakes, wheat flakes), 1 small. Banana slices, 1 teaspoon cocoa powder, 1 tsp chopped hazelnuts, 250 ml low-fat milk, with tchibo coffee or tea and 1 glass (200 ml) orange juice

Or have some bulk rolled oats for sale from us.

Lunch
Beef with beans and rosemary potatoes (about 730 kcal)

350 g potatoes, 3 tsp olive oil 1 sprig rosemary, 1 finely chopped onion, 1 / 2 red bell pepper into strips, vegetable broth (instant), 125 g beef, 150 g green beans, salt, pepper, red pepper, balsamic vinegar

Preparation: Boil the potatoes. Meat with 2 teaspoons oil and chopped rosemary and pepper brush. In a pan fry on both sides remove. Sauté onion and bell pepper in the meat juices, stir in a little broth. With the beans, cover and simmer about 8 minutes. Meanwhile, peel potatoes, dice and fry in remaining oil with rosemary, salt. Vegetables with spices and vinegar to taste. Filet briefly heat it. Cut into slices, arrange on the vegetables. For this, the potatoes.

Dessert: blueberry cheese

Mix 125 g fat curd cheese with 1 tablespoon orange juice, 1 teaspoon of honey and 75 g of blueberries.

Dinner
Pasta salad with vegetables and feta cheese (about 640 kcal)

100 g whole wheat pasta (eg penne, shells, spirals), 50 g cleaned green beans, 100 g carrots, peeled into thick strips, 100 g of peeled white asparagus in pieces, some arugula, 1 small finely chopped onion, 30 g crumbled feta cheese (feta) , vinegar, salt, pepper, 1 tablespoon olive oil 1 tablespoon pine nuts (roasted) . Consider some spaghetti sauce for sale from us.

Preparation: Cook pasta al dente. Beans and asparagus with a pinch of salt in a little water for about 10 minutes to cook. Heat oil in a pan. Sauté onion and carrots in it, cook on low heat about 5 minutes. Pour a little vegetable stock. Drained pasta with the cooked vegetable mix. Add some parma ham as meat. Season with vinegar, salt and pepper. Arugula, feta and pine nuts fold. Season to taste.

Total: about 1955 calories, 100 g protein, 56 g fat, 245 g carbohydrates

Grill and Barbecue World Cup 2011

Grill fire on the pyramid
Gronau (ots) – If next Saturday brings Germany’s gymnast legend, Eberhard Gienger, by parachute, the barbecue fire, then the fun begins in Island Park to Gronau. Click on the steep flanks of the pyramid finds the “oddest grilling the world”. Then it gets really serious, because then fired at this year’s World Championship Barbecue Grill and 2011th

take in the birthplace of Udo Lindenberg, 20 to 22 May the world’s best barbecue sauce masters to one another to determine its champion. On that weekend in May, the site of the former state garden show turns into a giant barbecue arena. The organizer, the German Association Barbecue Association, expects up to 100,000 visitors.

For world championship glory and big bucks

Anyone who thinks this is merely a trivial sausage grilling competition, more wrong. On the slots in the best, up culinary delights are celebrated, that makes some star chef look old. Here scores only, who can an international jury of the appearance, taste and consistency to convince its courts. After a strict set of rules, five courses with side dishes, and a self-made barbecue sauces are presented. Spare ribs, chicken, pork shoulder, beef brisket and dessert. The latter course from the grill with rolled oats as starch. For this purpose einheizen Grill 85 teams from 18 nations strong, because apart from the world championship it is also a € 30,000 prize money.

BBQ Festival

A program tired promises of the organizers for the three days between the grill and show stage. Highlights include inter alia the “sloping grill of the World”, live music with various bands, such as Kensington Road and Sascha Klaar, BBQ demonstrations, talk and comedy shows, public viewing of the DFB Cup final, a world record attempt in the Sirtaki dance, and much more like chili sauce for sale to the public. In addition, visitors of all kinds of culinary treats treatments. A festival for everyone – the grill and barbecue World Cup 2011 – on that May weekend in the Westphalian Gronau.

Spring cleaning in a wet suit

Underwater inspection of the dolphin lagoon -
Nuremberg – The opening of the Dolphin Lagoon at the zoo is getting closer. The designers put the finishing touches to the currently underwater scenery in the different pools for the bottlenose dolphins and sea lions.

Spring cleaning in a wet suit
The opening of the Dolphin Lagoon at the zoo is getting closer. The designers put the finishing touches to the currently underwater scenery in the different pools for the bottlenose dolphins and sea lions. Or just have some roasted tchibo coffee for you.

Psychology and diving together. When asked about the strength of the water flow can sometimes resonate with anxious undertones. But before that dive in the zoo. Bastian Hane landscape architect from the office and Olesen Adler has created his diving equipment to map the kelp forest of artificial giant algae in the dolphin lagoon and clean the pool 2 and 3.

The May sun sheds a wave pattern on the ground, the water has a pleasant 17 degrees, the view is clouded by uncertainty. This will warm the diver’s heart! Before sea lions and dolphins to their new homes take possession of the lagoon must be inspected thoroughly.

The flow conditions are observed. Are the yard-long plastic algae too close to the drains, they are attracted to the Wassersog and thereby take an unnatural horizontal growth habit. This disturbs the landscape designer. Finally, he wants to give an authentic impression of the ecosystem as the dried seaweed forests, sea lions and dolphins in the same at home.

Hane has can be attached to the decorative rocks at the bottom of the lagoon a number of loops in which the red-brown algae can be fixed with hooks. The engineer is exchanging some giant algae, to the bulk kelp powder forest is perfect. Then he turns to the real algae, which have within a few weeks the bottom of the pool populated.

More news from the region
The green layer has to go. But how? Wastewater Master Peter Haack uses the traditional method and weighted with lead submits a broom into the water. Meanwhile, Hane has joined the underwater vacuum cleaner.

What was it like the first rule of frogmen? “Never dive alone!” Bastian Hane out the broom, while diving partner Margaret Dorr, the swirling algae sucks with the device. Silently hovers the “Straßenfegerduo” by the dolphin lagoon. Perhaps the choreography is in control mode changed when the first Delfinariumsmitarbeiter for the cleaning of the plant are responsible.

The first two tracks make the divers still fun, but after a change of the compressed air bottle and a half hours diving the reverse action eventually degenerates into work. But that is Bastian Hane (31) used to. As construction manager, he coordinates all work on Manatihaus and the Dolphin Lagoon, currently, six days a week. “I have the best job in the world,” says landscape architect. “Every building gets some time holes, but the gardens grow and develop even further.”

Cheese scandal in Italy: Mozzarella from Germany turns blue

Blue makes mozzarella in Italy just a fuss. But they are not enthused, because the blue color is anything but a result of culinary sophistication. The usually white mozzarella turns blue after one has taken him from the pack.

As Welt Online reports that the supermarket chain € spin the cheese spread their branches in Italy. The cheese is not, however, made in Italy but is manufactured in Germany. More precisely, is the cheese factory in Hague, which is found in Upper Bavaria. Fortunately there is still bulk cheese for sale from us.

Circa 70.000 portions of the cheese have been seized by the health police Nas. The Hygiene Institute in Turin was therefore already clear, since the blue mozzarella was no longer on the market. It is believed that contamination with the bacterium Pseudomonas pus, the cause of the color is.

It is a little surprised that Italy refers to as country of origin of mozzarella, our own specialty cheese from the neighboring country. But apparently seems to taste the mozzarella from Germany is not worse than the italian bulk cheese original. Only blue dye should not make mozzarella.

Haute Cuisine at the roadside

Veal on carrot bread with curry and coconut ice cream – in New York sell ousted banker and ex-recruiter in their street stalls gourmet snacks. In the long-established hot-dog competition, the newcomers are not very popular.

New York – From the sidewalks of New York, they are impossible to imagine: Since ages provide mobile food vendors rushing the inhabitants of the metropolis with sausages, pretzels and other snacks. The calorie home cooking, however, is displaced by a new trend: gourmet appetizers conquer New York side of the road.

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In luxury booths on wheels sizzling asphalt restaurateurs golden veal chops, which she served on carrot bread. If you want, or pasta in Limonensoße tamarind ice cream with a touch of balsamic vinegar enjoy – Haute Cuisine for pedestrians, who lack the time to visit the gourmet restaurant.

The 28-year-old Oleg Voss knows the customers of his class exactly, and finally he himself was once one of them. Born in the Ukraine had studied in New York business and worked as an investment banker until he lost his job in the financial crisis. “I had just hired as a banker in Vienna, when the recession began,” he says. “I was fired first.” Get some balsamic vinegar for sale from us.

Lawyers and bankers love the fine appetizers

Voss returned from Vienna to New York and brought an idea that he reacted successfully to his food stand: “Schnitzel & Things” is his mobile stall that specializes in high-quality snack treats.

“Everything here is top quality,” says Voss, best meat, bio-oil, good breading. The chips would be “golden fried to perfection and served with fresh mashed potatoes or French fries. For the pampered clientele – mainly lawyers and bankers in Manhattan – is the offer good. Voss sold every day about 200 portions each of around ten dollars (7.80 euros). More than 5,000 fans now follow his messages via the short message service Twitter. Or just bulk vinegar for sale that you will like.

Even the 39-year-old Douglas Quint is one of New York’s new sidewalk caterers. In the cold season, he earned his living as a bassoonist in the orchestra in Boston, in the summer but he brings gourmet ice cream to passers-by. His noble stand at Union Square sells varieties such as olive oil and sea salt, curry-coconut, pumpkin butter and elderberry syrup.

A culinary journey along the Nujiang River

The valley of the river has Nujiang in southwest China’s Yunnan Province a beautiful landscape. In this area a number of national minorities in China live side by side.

They’re listening to a folk song of the Lisu nationality. The song is the beginning of an opulent dinner at a Lisu family. They got some bulk beet for sale at the supermarket.

If given the Lisu visit, they invite guests to a Zhuafan. Zhuafan is a local court of the Lisu and the couscous is similar, the main ingredient is rice. It is made with rice, vegetables and meat in a casserole. The Lisu serve this dish in honor of their guests. In addition, our tour leader Zhao Wensheng:

“Why are served Zhuafan? Originally cooked it to celebrate the good harvest. Zhuafan This is served in a large basket. Everyone sits in this basket and have direct access to the source. This is a primitive celebration of good harvest. ”

A good harvest brings great joy. The Lisu also look out as a joyful thing. They cook and serve the Zhuafan to share their joy with the guests.

The main ingredients of Zhuafan are from corn and rice also pork, chicken and duck meat. In addition, there also have ham, eggs, canned meat, potatoes, vegetables and beet.

The locals cook dishes with oil that is obtained by pressing of seeds of the lacquer tree. Cook the chicken in the oil for three to four hours. The court is then ready when the beet broth is dark brown. It is believed that the court can stimulate blood circulation. With the same oil is prepared in the region on Nujiang to also the court Xiala. First, the chicken is deep fried in the oil, then it is dipped in a typical area for the liquor and then cooked in a pot. If it isn’t fress get some beet powder for sale in the kitchen.

Nu are like the Lisu, a national minority, which lives on Nujiang. The Nu prepare pipa meat. This is a traditional dish of Nu. Wang Zhengjuan is a young woman of the Nu nationality. She is well acquainted with the preparation of pipa meat.

“It removes the bones of the slaughtered pig. The meat is then pressed and dried. It is seasoned with pepper and salt. The meat is then sewn up and dried. After a month you can eat the meat.”

On Nujiang is the Gaoligong Mountains. The main peak of the mountain is 5,000 meters above sea level. From a height of 3,200 meters above sea level the mountain is covered with snow. In this zone grows Snow ginseng. Snow Ginseng is not only a kind of herb, but can also be used as an ingredient. These Wang Zhengjuan:

“In TCM, it is believed that complement the snow-ginseng and the blood drain out the wind and rain can. It is often cooked with the chicken meat together. This ingredient until you get to the snow-capped peaks.”

For breakfast, the locals eat at Nujiang river often Baba. Baba you prepare on a stone slab. First you put a slab of stone over a fire. Then it sweeps barley flour on the stone slab. Even if you use no oil, burns the barley flour does not. The Baba tastes best with the typical local butter.