Oat pancake with apple and cinnamon
Cinnamon goes into a blended base of eggs and oats. Chopped apple is added later, before the mixture goes into the frying pan.
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Everyday recipes
Ideas for breakfasts, sandwiches, salads, main meals, soups and desserts. Check ingredient weights, servings and preparation.
Original MyTrela recipes developed with AI assistance. AI-generated illustrations show serving suggestions. Nutritional values have not yet been verified.
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Results: 201
Omelette with smoked salmon and sun-dried tomatoes
Weighed egg contents combine with smoked salmon, drained sun-dried tomatoes and coconut flour. Fry the omelette until fully set and serve with wholemeal rye bread.
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Omelette with tomato and dried basil
Chopped tomato is arranged on an open omelette, then dried basil is scattered over it. The egg mixture cooks over a low heat until completely set.
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Omelette with turkey and broccoli, served with avocado
Turkey, broccoli and eggs are blended with buckwheat flour into a uniform mixture. After frying on both sides, the omelette is served with sliced avocado.
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Pasta with roast pepper, aubergine and feta
Pasta weighed dry is combined after cooking with a sauce of roast pepper, aubergine, mushrooms and tomatoes. Arrange feta cubes on top.
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Peeled courgette, avocado and turmeric smoothie
Peeled courgette, lemon flesh and avocado form a thick smoothie with all the parsley and turmeric. This original version uses a blender and retains the pulp of all ingredients.
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Pike-perch with courgette and baked goat's cheese
Pike-perch fillet bakes on a sauce of courgette, onion and tomato purée. Hard goat's cheese goes on top, while olive oil finishes the dish.
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Pineapple, banana and mango with cocoa sauce
Chopped fruit is served with a sauce of melted coconut oil, cocoa and coconut sugar. This version contains no dairy or additional fruit.
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Plum cake with whipped egg whites and crumble
The larger part of the shortcrust dough forms a prebaked base, while the smaller part is chilled for grating on top. Stoned plums and whipped egg whites lie between them.
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Pork loin on roast vegetables with balsamic vinegar
Boneless pork loin marinates in the fridge with herbes de Provence, garlic and olive oil. The meat roasts on vegetables; balsamic vinegar joins before the final ten minutes.
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Pork tenderloin with pineapple, pepper and leek on lettuce
Pork slices are marinated with wine vinegar, soy sauce, tomato purée and ancho chilli. Pineapple goes into the pan after the vegetables soften, while lettuce forms the serving base.
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Portobello burger with egg and broccoli
Beef with onion and chives forms a fried burger. Grilled Portobello mushrooms replace the serving base, and a fried egg goes on top.
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Poultry kabanos sausages with avocado and radish salad
Salad leaves and radishes are combined with a lemon dressing of olive oil, erythritol and salt. Avocado is added last and poultry kabanos sausages are served alongside.
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Prawns with mango and sprouts in coconut sauce
Garlic and onion begin cooking in the pan. Mango, mung bean sprouts and coconut milk join the prawns later.
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Pumpkin courgette fritters with coconut flour and chives
Grated vegetables are combined with coconut flour, egg and seasonings. Salt is added after frying, while chives are part of the mixture.
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Quinoa with asparagus, radish and herb dressing
Quinoa weighed dry combines after cooking and cooling with asparagus, radish and tomato. A dressing of measured olive oil, lemon and fresh herbs coats everything.
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Quinoa with broccoli, feta and mustard dressing
Feta, flaked almonds and rocket complete quinoa with broccoli in a lemon mustard dressing.
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Quinoa with carrot, celery and peas
Quinoa cooks after brief stewing with vegetables, while peas go into the pot at the end.
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Rabbit in olive mustard sauce with beetroot
Rabbit is braised with garlic and dried herbs. An olive sauce is prepared separately, with beetroot and dill for serving.
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Red cabbage with chives in yoghurt mustard dressing
Raw red cabbage and chives are combined with yoghurt, mustard and wine vinegar. The dressing is made separately, then mixed with the vegetables.
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Rice noodles in tomato sauce with mozzarella
A sauce of chopped tomatoes, onion and herbs is served over noodles with mozzarella pieces.
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Rice noodles with parsley avocado pesto
Smooth pesto of parsley, avocado and walnuts coats noodles served with cherry tomatoes and parmesan.
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Roast duck breast with beetroot and fermented cucumber
Duck roasts in one dish with chopped beetroot. Fermented cucumbers are served alongside the finished dish.
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Roast pepper soup with rosemary and coconut milk
Combine roasted pepper and onion with weighed broth, drained sun-dried tomatoes and coconut milk. Rosemary and seasonings flavour the blended creamy soup.
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