120 new, surprising and convincing recipe ideas from the LOGI professionals

The LOGI diet by Dr. Nicolai Worm combines health and pleasure - and it enjoys great popularity now. The first books to LOGI method already won a quarter million readers. The carbohydrate-reduced, high-protein Essweise not only ensures comfort and a slimmer waist, it has many also helped to better health. With the new large LOGI cookbook it is still easier to eat after the LOGI Method: Among the 120 recipes to find amazing alternatives to the usual side dishes and intelligent variants of pizza, chips and pasta.

Even those who do not want to give up pastries and desserts, here finds many clever ideas, tips and recipes. For special occasions invite festive menus to cook. Both nutritionists and LOGI professionals Franca Mangiameli and Heike Lemberger have designed a colorful assortment of LOGI recipes for vegetarians.

Delicious, clever and healthy - all of this is possible with LOGI! Do not you believe? Try it!

The three examples from the book show how the recipes are structured. At the same time, it should be revealed that this also convinces logi skeptics. We have added the dishes to our repertoire at home.

Prawn skewers on salad with fried avocado.

100 g of green leafy lettuce according to the season. 200 g cocktail tomatoes. ½ yellow pepper. 200 g avocado (peeled, pitted). 1 teaspoon butter. 4 frozen shrimp skewers (approx. 200 g). 1 teaspoon sambal oelek. 1 tbsp rapeseed oil. 2 tbsp light balsamic vinegar (balsamico bianco). 1 teaspoon Dijon mustard. 1 tbsp olive oil. 1 tbsp milk. Salt and pepper to taste.

Wash the lettuce, tomatoes and peppers and spin dry or pat dry. Halve the tomatoes, cut the pepper half into strips. Halve the avocado lengthways, remove the stone and carefully remove the pulp from the skin with a spoon. Cut lengthways into finger-thick slices. Season very lightly with salt and pepper. Heat the butter in a small non-stick pan and fry the avocado slices briefly on both sides until golden brown. Coat the shrimp thinly with Sambal Oelek and season with salt. Heat the rapeseed oil in a large non-stick pan and fry the prawn skewers on both sides. For the dressing, mix the vinegar with a little salt and Dijon mustard. Beat it with oil and milk to make a creamy dressing. Arrange the green lettuce on 2 plates, spread the tomatoes and peppers on top and drizzle with the dressing. Finally place 2 shrimp skewers and half of the fried avocado slices on top. Season to taste with salt and pepper.

Choose the types of salad according to your taste and season, for example lamb's lettuce or lollo bianco, endive or romano salad. Simply braise the avocado slices on the grill in summer and then serve with a salad.

1 serving of shrimp skewers on salad with fried avocado (418 g): approx. 490 kcal, 25 g protein (21E%), 40 g fat (73E%), 7 g carbohydrates (6E%). This main course provides 117 kcal per 100 g.

Cost: around 3,20 euros per serving.

Veal goulash on parsley root puree.

1 onion. 1 garlic. The ½ red, yellow and green pepper. 3 TL rapeseed oil. 300 g Kalbsgulasch.1 Lorbeerblatt.1 tablespoon tomato paste. 500 ml vegetable. 1 kg Parsley. 20 g butter. 1 Msp. Grated nutmeg. ½ teaspoon marjoram gerebelter. 1 TL paprika rose sharply. 2 tablespoons sour cream. To taste salt and pepper.

Peel the onion and garlic and chop finely. Clean, wash and cut into strips the peppers. Heat 1 tsp oil in a nonstick skillet. Sauté onion and garlic until soft. Lifting and set aside. The peppers in the dripping pan stir 2 minutes, then set aside also. Again 2 tsp oil in the pan. fry the stew around sharply. the onion, garlic, pepper and bay leaf to the meat, season lightly with salt and pepper. Stir in the tomato puree and pour the vegetable broth. Simmer covered 30 minutes The goulash.

Meanwhile, clean, wash and about thumb-thick chop the parsley roots. bring 1,5 liters of water to a boil. The salted water and cook in the Parsley 10-15 minutes until soft. Drain in a colander and mash. The butter stir. Season the puree with salt, pepper and nutmeg. Season the stew with salt, pepper, marjoram and paprika. The sour cream undergo and serve the stew with parsley root puree.

Parsley have a potato-like flavor, but are -kohlenhydratarm. They are therefore very good for a logical puree ge-suited. The carbohydrate-saving effect compared to the mashed potatoes fall correspondingly high from: 100 g parsley root puree delivers 5 grams of carbohydrates. The same serving of mashed potatoes provides 15 grams, ie three times the amount of carbohydrates. Per serving here makes a saving of 50 g carbohydrates from!

1 serving veal goulash parsley root puree (782 g): approx 550 kcal, 43 g protein (33E%), 29 g fat (46E%), 29 g carbohydrates (21E%). This main dish provides only 71 100 kcal per g.

Cost: Per serving approximately 7,15 euros

Indian style pork fillets.

400 g pork tenderloin. 1 large pear (about 200 g). 150 g mango (peeled, weighed). 200 g carrots. 1 chilli pepper. 1 tbsp rapeseed oil. 100 ml coconut milk. 20 ml sweet and sour chili sauce. ½ teaspoon curry powder hot. Salt and pepper to taste.

Cut the pork fillets into medallions the size of a thumb. Peel and quarter the pear, cut out the core and slice the pear wedges crosswise. Cut the mango into pieces of similar size. Clean and wash the carrots, cut in half lengthways and cut into thin slices. Wash the chilli and cut into fine rings (it is best to wear gloves, see page 44). Heat the rapeseed oil in a coated pan. Sear the medallions all over. Add the carrots and fry for 5 minutes on reduced heat. Also add the pear, mango and chilli, stir fry for about 1 minute. Mix the coconut milk with the chilli sauce, curry powder, salt and pepper. Pour into the pan, bring to the boil again and serve.

1 serving of Indian style pork fillets (541g): approx. 480 kcal, 48 g protein (42E%), 20 g fat (36E%), 29 g carbohydrates (22E%). This main course provides 105 kcal per 100 g.

Cost: around 3,37 euros per serving.

Source: [Franca Mangiameli - Heike Lemberger]