Cook the quinoa according to the instructions on the packet.

Clean the Brussels sprouts and steam for 5–10 minutes.

Wash the chicken breast fillets and pat dry.

Wash, halve, core and cut the bell pepper into strips.

Heat the grill pan and brush with sesame oil.

Fry the meat in the hot grill pan, turn after about 5 minutes.

Add the pepper strips.

Cut the avocado pulp into long strips.

Halve the lime, squeeze out and drizzle a little juice over the avocado.

Wash and drain the spinach.

Put the chickpeas in a colander and drain.

Wash the coriander, shake dry and pluck the leaves.

Season the quinoa with lime juice, salt and pepper.

Cut the meat into strips and arrange everything in bowls.

Scatter the sesame seeds and coriander on top and serve.

Rinse the chicken breast, pat dry and season with salt and pepper.

Rinse the lettuce leaves and sprouts and pat dry with a paper towel.

Rinse the tomatoes and radishes, halve the tomatoes and cut the radishes into fine slices.

Put honey, mustard, salt and pepper in a bowl and stir.

Add 3 tablespoons of olive oil and whisk with a whisk.

Stircarefully in the balsamic vinegar.

Rinse the lemon under hot water and dry it, then rub off a few zest and stir into the dressing.

Heat the remaining olive oil in a pan and fry the chicken breast over medium heat until golden brown.

Take the meat out of the pan and cut into thin slices.

Put the lettuce and vegetables in two bowls and mix with the dressing.

Add the warm chicken breast and serve.

Cook the lentils with bay leaf in boiling salted water for about 30 minutes until al dente.

Drain, quench and drain well.

Peel the onion, dice it finely and mix it with the vinegar and honey in a bowl.

Mix 4 tablespoons of oil with the lentils, season with salt and pepper and let steep for 10 minutes.

Wash the apple, quarter, core and cut into thin slices.

Dice the beetroot.

Mix the sour cream and horseradish together and season with salt.

Cut the cress from the bed.

Fill the lentils into two bowls.

Spread the apple wedges, beetroot, roast beef and horseradish sour cream on top.

Sprinkle with cress and serve drizzled with the rest of the rapeseed oil.

Cook the millet according to the instructions on the packet.

Peel the carrots and cut in half lengthways.

Wash the peppers and cut into thin rings.

Peel onion and chop finely.

Pluck the parsley and chop finely.

Remove the raisins from the trail mix and mix with the peppers, onions & parsley into the cooled millet.

Add 4 tablespoons of orange juice, 4 tablespoons of olive oil and ¼ teaspoons of turmeric to the millet.

Salt the saddle of lamb fillets and fry them with 2 tablespoons of olive oil over high heat for 3–4 minutes.

Add the carrots, rosemary and peeled garlic.

Spread ½ teaspoon harissa on each side of the lamb fillets and cook covered for 6 minutes over medium heat.

Clean the fennel, put the greens aside, cut the tuber into thin slices and mix with 1 tablespoon each of orange juice and olive oil.

Chop roughlytrail mix, cut the meat into slices and arrange everything together.

Chop the garlic and mix with honey, soy sauce and 1 tbsplime juice.

Cut the beef steak crosswise into ½ cm thick slices, mix with the marinade and marinate for 15 minutes.

Cut the chili into fine rings, mix with the fish sauce, 6 tablespoons of lime juice, 4 tablespoons of water and 2 tablespoons of sugar until the sugar has dissolved.

Cook the pasta according to the instructions on the packet.

Peel the carrots and cut into fine strips, mix with 2 tablespoons of lime juice, salt and ½ tablespoons of sugar and knead briefly with your hands.

Clean romaine lettuce and cut the leaves into fine strips.

Put the meat in a sieve, collect the marinade.

Fry the meat in a pan for 3-4 minutes then add the marinade.

Mix the pasta, lettuce, sprouts and meat and serve with the dressing, chopped herbs and fried onions.

Halve the onion and cut into strips.

Heat 1 tablespoon of oil in a saucepan.

Stew the onions in it for 4 minutes then add the curry and millet and sauté briefly.

Pour in 200 ml of salt water, bring to the boil and allow to soak for 15 minutes.

Peel and grate the carrots.

Wash, quarter, core and slice the apple.

Mix the yogurt with the harissa.

Finely puree lemon juice, honey, salt, pepper and parsley leaves and mixbriefly in 4 tablespoons of oil.

Heat 1 tablespoon of oil in a non-stick pan, fry the lamb salmon over a medium heat, season with salt and pepper.

Add the butter, let it melt and toss the meat in it.

Divide the millet in two bowls.

Slice the lamb.

Place the carrots, apples, harissa yoghurt and lamb on top of the millet.

Serve drizzled with parsley dressing.

Cook the quinoa in salted water according to the instructions on the packet.

Clean the fennel, cut in half and cut out the stalk in a wedge shape.

Put the fennel greens aside.

Cut the fennel into thin slices, knead well with ¼ teaspoon salt and let it steep for 10 minutes.

Wash tomatoes, cut in half and diceroughly.

Chop finelythe fennel greens and mix with 3 tablespoons of oil and vinegar, then season with salt, pepper & sugar.

Put half of the vinaigrette over the tomatoes, the other half over the fennel.

Crushcoarsely the fennel seeds in a mortar.

Heat 1 teaspoon olive oil in a pan and fry the mince in it.

Add the fennel seeds, fry for 2 minutes and season with pepper.

Divide the quinoa in two bowls.

Add tomatoes, fennel and ground meat and ricotta, drizzle with the remaining olive oil and serve.

Cook rice in 300 ml boiling salted water according to the instructions on the packet.

Wash and chop roughlytomatoes.

Wash, halve, core and chop the chili.

Peel the ginger, grate it finely and mix 1/3 of it with the tomatoes and chili.

Season with lime juice, soy sauce and sugar.

Fry the mince in the oil.

Peel garlic and chop finely.

Add the rest of the ginger, 1 tablespoon paprika powder and 1 teaspoon cumin, season with salt and pepper.

Pour 150 ml of water and bring to the boil once.

Clean, wash and cut the lettuce into fine strips.

Gratecoarsely the cheese.

Arrange rice, mince, lettuce and cheese in bowls, top with salsa.

Wash the potatoes and boil them in water for 15–20 minutes.

Wash the chicken, pat dry and fry in 1–2 tablespoons of hot oil for about 12 minutes, season with salt and pepper and remove from the pan.

Clean the beans then wash them and cook them in salted water for about 8 minutes.

Drain the beans, rinse and let everything cool down.

Wash, clean and thinly slice the cucumber and radishes.

Wash the parsley and radish leaves and shake dry.

Puree together with lemon juice, 2 tablespoons of oil and sour cream.

Possibly stir in 1–2 tablespoons of water, season with salt, pepper and sugar.

Mix the herb dressing with the potatoes and vegetables and season to taste.

Halve and core the avocado, remove the pulp from the skin and cut into slices.

Cut the meat into slices.

Arrange the potato salad in bowls and serve the chicken and avocado on top.