LOWCARB SALATWRAP

  1. Poulet mit Senf, Salz, Pfeffer und Paprika marinieren. Das Poulet im erhitzten Olivenöl rundum ca. 5 Min. scharf anbraten. Auf die Seite stellen und abkühlen lassen.
  2. Lattich mit Hüttenkäse, Tomaten, Karotten und Poulet belegen.

25 Min. |  2


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GEMÜSE FRITATTA
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ZUCCHINI ROLLS
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HÜTTENKÄSE PANCAKES
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INDISCHES PITA SANDWICH
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MEXICAN BOWL
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BAKED POTATOE
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RAUCHLACHS CROSTINI
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APÉRO MINI KÜCHLEIN
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BAKED SWEET POTATOE
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HIRSE-HAFER-PORRIDGE
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GEMÜSE-RÖSTLI
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HEIDELBEEREN-BRUNCH-MÜESLI
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SOMMERLICHE QUICHE
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BRUSCHETTA MIT ZUCCHINI
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GREEN SUPERFOOD SALAT
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«ON-THE-GO»
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POKÉ BOWL
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VEGGIE WRAP
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AVOCADOTOAST
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LAUCH-HASELNUSS WÄHE
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SPARGELTARTELETTES
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RHABARBER TRIFLE MIT CRUMBLE
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POWER SALAD
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BAKED POTATOES ITALIAN STYLE
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APRIKOSEN-TARTE
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QUINOA BAGEL
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SWEET POTATOES MIT DIP
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MINI-PANCAKES
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KARTOFFELGRATIN
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BIRCHERMÜESLI
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CRUNCHY MINI PIZZAS
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KÜRBISKERN DIP
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EMPANADAS
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SAFRAN DIP
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BEEREN GÖTTERSPEISE
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ÜBERBACKENER FENCHEL
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BAKED PEPERONI
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FRÜHLINGS CROSTINI
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POULET RUCOLA WRAP
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