5 Cenas Saludables | Muy Rápidas Con Pocos Ingredientes | Erika Blop

Hello girls, I hope you are feeling super well, welcome once again to the channel and today I have a video for you of super light and healthy scenes that I know you are going to like a lot, so let's start and the first thing I'm doing is putting all the nopales I added a little salt to the pan and let them cook. Once they were roasted on one side, I turned them over and flattened them a little with the spatula because sometimes they curve a little, so then I added panela cheese, the one I'm using is panela.

It is low in fat and I cut it into thin slices so I can put the whole nopal on it. Immediately after that, he added the shredded chicken and I am using breast. He put a lid on the pan and left it there for a few minutes so that the cheese melts a little. I only serve it and I accompany it with lettuce or cucumbers. 2 our recipes are Mexican mushrooms and I am going to start by chopping red onion and tomato in a frying pan, I add a splash of oil and try to spread it all over the pan once it is hot, he added. the onion and the tomato and he left it for a few minutes now I will add a quarter of mushrooms cut into slices and I add a pinch of garlic powder and it is healthy with salt and pepper he immediately added a little water he placed the lid on the pan and lowered it to medium heat i i once the mushrooms are cooked I leave them for a few minutes without the lid so that most of the juice dries up now you this a multigrain bread added a little panela cheese and on top the Mexican mushrooms accompanied with lettuce and cucumbers or the vegetables of your preference for this avocado salad I am going to use shredded chicken I am using a breast two avocados a little cilantro a lemon a small can of yellow corn kernels red onion salt and pepper just as you saw I added the chopped cilantro to the chicken shredded and I'm also going to add the diced avocado now squeeze the lemon juice from the can of corn and cut the red onion into little pieces and finally season with salt and pepper oh optional you can add sliced ​​serrano chili to give it a little of moisture I'm going to add a teaspoon of olive oil now I mix everything very well and we're done I a and ah ah thanks nothing for these orbits I'm going to start by draining two cans of tuna and I'm going to place them in a container I add chopped parsley three teaspoons of flaxseed ground a whole egg, the juice of half a lemon and finally season with salt and pepper and a little bit of onion powder.

Now I mix everything very well. It was a frying pan, I put a splash of oil and I pass them with a paper napkin, I form balls with the mix and then crushed them a little to return the pancakes and placed them in the pan. I left them for approximately 5 minutes on one side and then I immediately turned them over and left them for another 5 minutes. All this over medium heat to accompany these tuna pancakes. I am going to make an avocado dressing salt pepper and a little bit of milk accompany the pancakes with the dressing and a salad and for our last recipe I am going to start by cutting cucumber into cubes I am only going to remove the seeds the peel I am going to leave it the same I am going to do with the tomato, the red onion, a few sprigs of cilantro, serrano chiles to taste and I will use two grated carrots.

Now I will use two drained cans of tuna. I also added the juice of a lemon and season with salt and pepper and our tuna ceviche is ready. I accompanied it with habanera cookies but they can also be toast or some small toast like the ones from sanísimo. I hope you liked this video. Don't forget to subscribe, comment below and like this video and also comment if you would like to see a video about what I eat in everything. one day from breakfast, lunch, dinner and snacks and this has been all and see you next time ah