In the gym, everyone is already training for the dream summer body. As the temperatures rise, our mood gets better, we change our wardrobe, we dream of the sea and rest, cocktails and serenity.

Don’t forget, however, that in addition to your clothes and your thoughts, it is advisable to lighten your menu as well, so that you don’t worry about what you see in the mirror under the magical fabrics. In addition, your body spends a lot of energy processing food, and in the summer months it is also busy regulating your body temperature. Help him!

Light foods have many advantages – from making your body feel healthier to achieving or maintaining your desired weight.

We have prepared several useful, easy and light recipes for you, so that you have more time to enjoy the pleasant summer evenings or to plan the upcoming summer vacation, instead of looking for exactly what to prepare for eating.

A sample menu for your summer day from Chef Next Level and Mate Kitchen

Easy breakfast for a vitamin start to the day

If you don’t want to waste time in the morning with complicated breakfasts, but you want them to be healthy and to fuel you for the upcoming tasks or for your morning training at Next Level, see our offer for a vitamin smoothie.

Did you know that the pomegranate, with its exceptional taste and aroma, is not only a delicacy, but also extremely beneficial for health. It is rich in antioxidants, supports the work of the heart, contributing to the reduction of bad cholesterol levels. It also improves skin health and supports immunity, is anti-inflammatory and takes care of liver health.

So definitely try our breakfast smoothie offer.

Smoothie with pomegranate, banana and apple

• pomegranate – 1 pc
• oranges – 1 pc
• bananas – 1 pc
• apples – 1 pc
• soy milk – 200 ml
• honey – 2 tbsp.
• fresh mint – 5-6 leaves
• ice – 7-8 cubes

1. Clean the pomegranate and put the seeds in the jug of the blender. Add the peeled orange. Blend for 2-3 minutes, then strain through a colander so that only clear juice remains.
2. Return the juice to the jug and add the peeled, cored and diced apple, the sliced banana, soy milk, honey, washed mint and ice.
3. Blend for about 2 minutes, then pour into suitable glasses.

Usually, after cleaning a pomegranate, the kitchen counter looks like bloodshed, but with a little more practice, you will learn how to do it cleaner. It’s worth the effort because of all the benefits it brings to the body.

If you think this smoothie won’t fill you up, don’t worry! We have insured ourselves with a second option for your fit breakfast.

Whole wheat banana muffins

• whole grain flour – 150 g
• yogurt – 120 g
• coconut sugar – 120 g
• bananas – 2 pcs
• eggs – 1 pc
• butter – 60 gr
• honey – 60 g
• baking powder – 1 tsp
• baking soda – 1 tsp.
• cinnamon – 1 tsp
• salt – 1/2 tsp.

1. He peeled the bananas and smashed them into a bowl. To them he added honey, butter and soda, previously extinguished in yogurt.
2. Puree the products until smooth. Add the egg to it and beat it with a mixer at low speed until it is completely absorbed.
3. While stirring continuously, add the salt, cinnamon, baking powder, coconut sugar and whole wheat flour in portions.
4. Distribute the resulting mixture in a muffin tray. Place a paper pad in each of the slots.
5. Tap the pan a few times on the worktop so that the mixture is well distributed, then bake at 180 degrees for about 30 minutes.
6. Once the muffins are ready, remove them to a wire rack to cool for 20 minutes and sprinkle with powdered sugar (optional).

Keep in mind that the aroma wafting from the oven as you bake the banana whole wheat muffins is irresistible. Still, it’s best to wait until they cool down before trying them.

Green lunch

We can’t help but include a salad in the daily menu, which is low in carbohydrates, but at the same time diverse and highly filling. Prepare it in the morning and take it with you to the office so you don’t waste time in lines and can enjoy the sunny weather in the small gap between tasks in the middle of the day.

The combination of products in our chosen salad is strange at first glance, but don’t be prejudiced. We guarantee that your palate will be pleasantly surprised and then you will prepare this atypical at first glance salad more and more often.

Iceberg salad with tuna

• iceberg salad – 1 pc
• cucumbers – 1 pc
• cherry tomatoes – 200 g
• celery – 3 stalks
• cheese – 100 gr
• tuna fish – 1 can
• lemons – 1 pc
• fennel – 1/2 ties
• olive oil – 30 ml
• salt to taste

1. Clean the iceberg, cut it into strips and put it in a bowl.
2. Add the peeled and diced cucumber, the stringy and finely chopped celery, the washed and halved cherry tomatoes, the drained tuna and the finely chopped dill.
3. Season with lemon, olive oil and salt. Finally, add the crumbled cheese, mix and serve.

Whether the fish should be in its own sauce or in vegetable oil is a matter of personal preference. If you choose the one in oil, be sure to use it to flavor the salad. It combines the ingredients in a unique way.

As for the celery, before you cut it into the salad, we recommend that you remove the strings. The feeling when they get into the mouth is not pleasant at all. These fresh and juicy stalks are very suitable for salads because they do not have the characteristic sharpness of celeriac. The taste is much more delicate and you are much more likely to like it.

A different pasta for dinner

We don’t know about you, but we have a weakness for pasta… In all its forms! We hope it is the same for you, but even if it is not, we will change that fact with our proposal for a different version of this seemingly simple dish.

Pasta with cream cheese, mushrooms and spinach

• macaroni – 500 g
• mushrooms – 500 g
• parmesan – 100 g
• dried tomatoes – 100 g
• spinach – 100 g
• cream cheese – 125 g
• garlic – 1 head
• onion – 1 head
• red onion – 1 head
• olive oil – 100 ml
• fresh thyme – 4-5 sprigs

1. Clean the mushrooms, cut them into large pieces and put them in a pre-greased pan. To them he added the washed, cut into half-moons and grated onion. Pour olive oil, mix the vegetables very well in the pan and distribute them evenly.
2. At one end of the pan, on top of the onions and mushrooms, put the whole head of garlic with the cap cut off. Drizzle it with 2 spoons of olive oil.
3. Spread the cream cheese in the pan and bake in an oven preheated to 200 degrees for 20-25 minutes.
4. Meanwhile, cook the pasta in salted water with a little olive oil according to package directions.
5. Cut the sun-dried tomatoes into cubes, put them in a bowl and cover them with the boiling pasta stock (if they are from a packet and not a jar) and let them soak for about 15-20 minutes.
6. Drain the pasta and set aside.
7. Wash the spinach, clean it from the stalks and cut it into small pieces.
8. Take the pan out of the oven, separate the garlic and add finely chopped fresh thyme, Parmesan, dried tomatoes along with the liquid and chopped spinach to the remaining vegetables. Stir it up.
9. After the head of garlic has cooled, squeeze it into the pan with the rest of the vegetables and mix well. Finally, add the pasta, mix and serve.

Different textures, different tastes, a wealth of products – the recipe for pasta with cream cheese, mushrooms and spinach is really tempting. This time, the heat treatment does not take place in the pan, but in the oven, and this brings a different taste.

Did you like our selection of incredibly tasty and aromatic recipes? Even if you didn’t like something (which we doubt 😉 ), you can always look at other offers on https://matekitchen.com/. We guarantee you that there is a wide variety and even the pickiest would find a recipe to their taste.

Cook like you are Next Level 😉