Recipes for day 2 Brazil

Overview

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Breakfast

Sweet tea

Early-Snack

Sweet coffee

Lunch

Mashed potatoes pie with vegetables, Mango

Late-Snack

Sweet tea

Dinner

Stuffed courgette

Total nutritious for the day

(1 portion for each meal – calculated for a 70-kg person):

Energy (kcal)

2,264

Protein (g) A

34,8

Carbo­hydrates (g)

333

Fat (g)

85

Phos­phate (mg)

830

Sodium (mg)

791

Potassium (mg) B

3,320

Calcium (mg)

286

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!

Breakfast

Sweet tea

Total nutritions for the recipe
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Energy (kcal)

372

Protein (g) A

5,2

Phos­phate (mg)

60

Sodium (mg)

317

Potassium (mg)

104

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Bread
70 g
Margarine
15 g
Mixed fruit jam
20 g
Sweet Coffee
Coffee
80 ml
Sugar
10 g (2 tsp)

Early-Snack

Sweet coffee

Total nutritions for the recipe
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Energy (kcal)

269

Protein (g) A

5,7

Phos­phate (mg)

210

Sodium (mg)

393

Potassium (mg)

210

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Watermelon, fresh
200 g
Cracker
40 g
Sweet Coffee
Coffee
80 ml
Sugar
10 g (2 tsp)

Lunch

Mashed potato pie with vegetables, Mango

Total nutritions for the recipe
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Energy (kcal)

532

Protein (g) A

9,9

Phos­phate (mg)

238

Sodium (mg)

22

Potassium (mg) B

1,499

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
  • Caution if you have to restrict your daily potassium intake!
Ingredients
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Mashed potato pie with vegetables
Potatoes, cooked, mashed
272 g
Parsnips, cooked
45 g
Peas, fresh
40 g
Tomatoes, fresh
54 g
Seasonings (onion)
1 g
Mango
Rocket, fresh
15 g
Olive oil
25 ml
Mango
150 g
Pineapple in syrup
Pineapple in syrup
50 g
Cooking Instructions
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Mashed potato pie with vegetables

Preheat oven to 180 °C. Steam the parsnip and peas. Mix the vegetables with mashed potatoes and add seasonings. Use half the oil to grease an ovenproof pie plate or gratin dish. Top vegetable mixture with slices of tomatoes and then pour over the remaining oil. Bake for 30-40 minutes until golden brown.Serve potato and vegetable pie with a rocket salad.

Late-Snack

Sweet tea

Total nutritions for the recipe
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Energy (kcal)

381

Protein (g) A

6,0

Phos­phate (mg)

144

Sodium (mg)

39

Potassium (mg)

484

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Passion fruits, fresh
140 g
Sugar
10 g (2 tsp)
Popcorn
20 g
Olive oil
20 ml

Dinner

Stuffed courgette, Peach in syrup

Total nutritions for the recipe
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Energy (kcal)

605

Protein (g) A

7,6

Phos­phate (mg)

164

Sodium (mg)

16

Potassium (mg)

866

  • Please note that the minimum protein content is not met. Please ask your physician regarding a suitable therapeutic intervention
Ingredients
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Stuffed courgette
Courgettes, fresh
100 g
Rice, cooked
150 g
Cassavas, fresh
60 g
Corn starch
10 g (2 tsp)
Tomatoes, fresh
54 g
Cabbage, fresh
25 g
Onions, fresh
15 g
Garlic, fresh
5 g
Seasonings (herbs)
1 g
Olive oil
25 ml
Peach in syrup
Peach in syrup
120 g
Cooking Instructions
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Stuffed courgette

Preheat oven to a medium temperature (180 °C). Cut courgette in half lengthways and scoop out the pulpy centre with a teaspoon, leaving an outside shell, 1cm thick. Chop the pulp, slightly and put it to the side. Place the courgettes in a shallow baking dish or roasting tin, cover with foil and bake for 20 minutes or until tender. Meanwhile, cook the rice in a pan of lightly salted boiling water for 12-15 minutes until just tender. In a pan, heat 2 tablespoons of olive oil, then add and fry the garlic and onion. Add the chopped cassava, cabbage, tomatoes and fry for 3 minutes. Stir in the courgette pulp and rice and season with salt, pepper and herbs. Fill the cooled courgette shells with the sauce mixture. Bake the fi lled courgettes on a baking sheet for approximately 15 minutes.