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My recipes: wholesome ingredients, minimal effort, maximum nutritional value

I started with my recipes when I decided to stop eating meat dishes. The main reason is that meat has never agreed with me, neither in taste nor in how I feel afterward, in addition to all the other reasons usually associated with vegetarianism.

I had to include high-quality alternatives to meat protein in my diet. Of course, I kept dairy products and eggs, but in smaller amounts. I had to incorporate plant-based protein sources into my recipes, in sufficient quantity and variety, to ensure I get the right amounts and ratios of amino acids.

Additionally, I want recipes that don't contain too much saturated fat, simple sugars, unnecessary additives, or sweeteners. The way the food is prepared is also important, so not too much frying, grilling, and without unhealthy fats.

But most importantly, recipes need to be easy to prepare, with accessible ingredients, and quickly, because that guarantees that we'll make them more often.

My menus are very clean and contain only carefully selected quality ingredients. They are focused on reducing unwanted nutrients and incorporating as many healthy foods as possible.

I entered some of the recipes into the Samsung foods database because it allows for calculating macro and micronutrients and various indexes, enabling me to further optimize them.

While I'm not overly fixated on the exact numbers (regarding micro and macronutrients), I believe having a general understanding serves as a helpful foundation.

The recipes will also feature my very own top 10 favorite ingredients.



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