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MÁRIO
ŽUŽIČ
Šéfkuchár Aucafe a člen Gourmet Klubu
Jeho ambície a pokora bola videná aj na Incheba Gastro cup 2014, kde získal Bronz.
Popri práci pôsobí aj ako externý lektor pre CHEFPARADE v Bratislave. Stále sa učí a napreduje.
Klasik
Raňajky:
Nátierka z cíceru s jarnou reďkovkou a celozrnným chlebom
Desiata:
Šalát z čerstvého ovocia doplnený mätou
Obed:
Roláda z kuracích pŕs plnená špenátom podávaná s chrenovo zemiakovým pyré
Olovrant:
Slaný tvarohový koláčik
Večera:
Šalát z pohánky s jarným pórikom, hroznom a mrkvou
Klasik
Raňajky:
Omeleta z váječných bielok s hráškom, čierny chlieb
Desiata:
Jogurtový nápoj s piškótom
Obed:
Mäsovo-ryžová guľka v paradajkovo-olivovej omáčke s varenými zemiakmi a čerstvo nasekanou petržlenovou vňaťou
Olovrant:
Tvaroh s medom a ovocím
Večera:
Brokolicové lasagne s kúskami údeného lososa
Klasik
Raňajky:
Ovsená kaša s čerstvým sezónnym ovocím
Desiata:
Biely jogurt s lesnými plodmi
Obed:
Pomaly dusený krk na červenom vine s celozrnnou tarhoňou
Olovrant:
Hubová štrúdla s kôprovým creme fraiche
Večera:
Celozrnný wrap s čerstvou zeleninou a morčacími prsiami
Klasik
Raňajky:
Tvarohová nátierka s čerstvou pažitkou a štvorzrnným BIO chlebom
Desiata:
Nastrúhane jablko so škoricou a orechami
Obed:
Filet sumčeka amerického s mätovo-hráškovym pyré
Olovrant:
Šalát z čerstvej kapusty so strúhanou bielou reďkovkou
Večera:
Zapekaný baklažán s paradajkami a tofu
Klasik
Raňajky:
Omeleta z vaječných bielkov s hráškom, čierny chlieb
Desiata:
Jogurtový nápoj s piškótom
Obed:
Mäsovo-ryžová guľka v paradajkovo-olivovej omáčke s varenými zemiakmi a čerstvo nasekanou petržlenovou vňaťou
Olovrant:
Tvaroh s medom a ovocím
Večera:
Brokolicové lasagne s kúskami údeného lososa
BMI KALKULAČKA
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