The Spanish diet allows you to use a variety of recipes, which is why its characteristic feature is the richness of flavors. However, it should be remembered that the energy value of each serving should not exceed 160 kcal. We offer recipes from which you can build a menu in the Spanish diet.

Recipesoffered by theSpanish dietrequire careful measuring of the products that they contain. The basic rule of the Spanish diet is: you cannot provide your body with more than 1,300 kcal per day. Here arerecipesthat will allow you to compose amenu in the Spanish diet.

Spanish diet: recipe for Spanish cold tomato (gazpacho)

Ingredients (for 4 servings)

  • 1 kg of tomatoes
  • 1 small onion
  • 1 little green pepper
  • 1 cucumber
  • 2 cloves of garlic
  • a few teaspoons of wine vinegar
  • 100 ml olive oil
  • pinch of cumin
  • s alt, ground white pepper

Preparation:

Scald the tomatoes and peel them. Dice all vegetables and blend them in a blender, adding vinegar, s alt, white pepper and cumin. At the end of blending, add the olive oil. After mixing, put the cooler through a sieve. Serve the gazpacho in bowls.

Spanish diet: recipe for a Spanish spinach omelette

Ingredients (for 2 servings)

  • 25 grams of spinach leaves
  • 5 eggs
  • onion
  • s alt, pepper
  • 2 tablespoons olive oil
  • medium cooked potato
  • nutmeg

Preparation:

Rinse spinach leaves, pour boiling water over a sieve, drain, chop finely. Break the eggs, blend, season with s alt and pepper. Chop the onion and sauté in oil. Mash the potato with a fork. Stir in a pan with the onion and spinach, season to taste with nutmeg. Pour in the mixed eggs, shake the whole thing gently so that the egg gets between all the layers: potato, spinach and onion. Cover with a lid. Fry a pizza-like cake over low heat.

Spanish diet: recipe for chicken fillet with eggplant

Ingredients (for 6 servings)

  • 1 chicken fillet
  • 1 eggplant
  • 1 tomatodried
  • 1 fresh tomato
  • spices: s alt, curry, sweet pepper, herbes de Provence, fresh basil and oregano
  • 100 g long grain rice
  • medium-sized onion
  • 3 cloves of garlic
  • grated cheese
  • olive oil
  • two tablespoons of natural yoghurt

Preparation:

Washed eggplant, cut in half. Cut the pulp and dice it. Then put the cut pulp in the eggplant "boats". Set aside to release the juice. Dice the chicken breast, coat in spices, add olive oil to the bowls and mix. Fry the prepared chicken pieces in a pan. Cook the curry rice. In a frying pan, fry the eggplant pieces, onion and garlic. Prepare the sauce: put the fried onion with garlic, yoghurt, both tomatoes and a handful of grated cheese in a blender. Blend everything until smooth. Put some rice, fried chicken and eggplant flesh into the eggplant, and then pour the sauce over it. Finally, sprinkle with chopped basil and oregano. Put the eggplant in an oven preheated to 180 degrees C. Bake for 25 minutes.

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Slimming