Fish Tacos

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Ingredients:

6-8  whole grain taco shells or tortillas

1 pot nutrii plain

2 Snapper fish fillets

Olive oil

Mexican spice mix

Garlic cloves

Romaine lettuce

Handful of plum tomatoes

1 lime halved

1 avocado

1 chopped red onion

Chives

Coriander

Salt and pepper according to taste


Steps:

1. Marinate the fish fillets with olive oil, chopped garlic and the mexcian spice mix. Place the fish into a casserole and put it in the oven for approximately 30 minutes (timing dependent on fillet size).

2. Finely chop up the red onion and mix in a bowl with mashed avocado. Squeeze lime and add salt and pepper according to taste.

3. Put the taco shells or tortillas in to the oven for a couple of minutes to warm up.

4. Chop up the lettuce, tomatoes, chives and coriander.

5. Assemble tacos by first adding the fish, avocado mix, and the rest of the greens. Top off with a spoonful of nutrii plain to freshen up the taste.  


Salmon bites

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Ingredients:

½ pot of nutrii plain

• Sliced smoked salmon

½ finely chopped red onion

• Finely chopped cucumber 

• 1 tablespoon capers

• Finely chopped fresh dill

• Finely chopped chives

• 1 wedge lemon juice

• Salt and pepper according to taste

• Rye or whole grain crackers
 

Steps:

1. Finely chop the onion, dill and cucumber. Mix them in a bowl with nutrii plain quark. Add the capers, lemon juice, salt and pepper into the mixture. 

2. Lay out the crackers and spread a table spoon of the quark mixture onto the crackers.

3. Finely slice the smoked salmon and add it onto the cracker and quark. Finish off by topping the crackers with fresh dill and chopped chives. 

 


Beetroot soup


This is a cold beetroot soup inspired by the Baltic's. It’s great for hot summer days.

Ingredients

• 200g of boiled and cooled beetroot (about two medium beets)

• 1 cucumber

• 6 spring onions or 10 green spring onion leaves

• ½  pot of plain nutrii

• ½ dl milk

• Hand full of fresh dill

• 1 tablespoon lemon juice

• Salt and pepper according to taste


Steps:

  1.  First cook the beetroot and let it cool completely

  2. Mix the quark and milk with the cold beetroot together with a blender until the mixture becomes smooth. Pour mixture into a bowl.

  3. Cut up the cucumber, dill and onions and mix them into the soup.

  4. Add lemon juice, salt and pepper according to your taste.


Tzatziki

Tsatziki

A delicious tzatziki is quick and easy to make with nutrii plain quark. This tsatziki dip works wonders with almost any dish. Try it with fish, potatoes, baked beans or even just as a dip for vegetable sticks. 

Ingredients

•   1 cucumber

•   2 garlic cloves, crushed

•   350g of nutrii plain quark

•   2 tbsps chopped fresh mint

•   Squeeze of lemon juice

•   Sea salt and freshly ground black pepper
 

Peel the cucumber and dice or grate it finely. Mix the cucumber in a bowl with the garlic, quark, mint and lemon juice. Season to taste with salt and black pepper. Chill in the refrigerator for at least 1 hour before serving.

 


Asparagus salmon pie

Crust:
- 4 dl whole wheat flour
- 150 g butter
- ½ dl cold water
- pinch of salt

Quark mix
- 1 pot of nutrii
- 4 x eggs
- black pepper

Toppings:
- asparagus
- smoked salmon
- onion
- feta cheese
- mozzarella
- mixed salad

  1. Preheat your oven to 200°C.

  2. Mix the flour and butter together, add water and salt and mix all together to make a smooth dough. 

  3. Wipe your pie casserole with butter and spread your pie dough on it. Pre bake the crust in the oven for 5 minutes.

  4. Peel all you asparagus' and cook them for 3 minutes (add a pinch of sugar and a few drops of lemon juice into the water).

  5. Mix your quark mix together until it's smooth. 

  6. Take your crust out of the oven and add your pie toppings. Everything except the salad. Then pour your quark mix onto the toppings and put pie back in the oven to bake for 25 to 30 minutes. 

  7. When baked add the salad as topping.

 


Protein Pumpkin Soup

Ingredients

·     4 tbsp olive oil

·     2 onions, finely chopped

·     1kg pumpkins peeled, deseeded and chopped into chunks

·     700ml vegetable stock or chicken stock

·     142ml of nutrii plain

·     a handful of pumpkin seeds

·     a handful of mixed mushrooms

Extra: parmesan shavings
 

Steps

·      Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 minutes, until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash to the pan, then carry on cooking for 8-10 minutes, stirring occasionally until it starts to soften and turn golden.

·     Pour 700ml vegetable stock into the pan, then season with salt and pepper. bring to the boil, then simmer for 10 minutes until the pumpkin is very soft. Pour the 142ml of nutrii plain into the pan, bring back to the boil, then purée with a hand blender.

·       For the garnish, heat the olive oil in a frying pan and fry the mushrooms over a high heat for a few minutes until the moisture released has cooked off and the pan is quite dry, add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. Add the butter, season the mushrooms and stir, then remove from the heat.

Enjoy! 


Protein Pancakes

After a week of long runs, pancakes are a huge reward and an excellent treat when spending a lazy morning in bed (well deserved!).

Our tip: Buckwheat flour is a slow burner and adds a nutty flavour and smooth golden colour. If you can't find buckwheat flour, you can easily make it in a grinder or use any other wholesome flour you already have. 

Mix a cup of buckwheat, an egg, a dash of water and a few spoonfulls of nutrii for extra protein. Fry. Serve with berries and nutrii on the side. Yum! 


nutrii Porridge

There's a saying that only bad people eat cereal at night or on Sundays. By no means should it appliy to porridge. Smooth and warming, it's almost medicinal and is great anytime and anywhere.  

Mix nutrii into the porridge for extra creamy freshness and lots of protein. Top with berries.