Chili grilled sandwich
Nutrient content per person: Calories 328 kcal Carbs 57 g Fat 10 g Protein 9 g
Health benefits of chilli: * Capsaicin, the main bioactive plant compound in chilli, has some unique properties. It binds to pain receptors, which are the nerve endings that perceive pain. It causes burning sensations, but does not cause real burns. Even so, high intakes of chilli (or capsaicin) can numb your pain receptors over time, reducing your ability to perceive the burning taste of chilli. This also makes these pain receptors insensitive to other forms of pain, such as heartburn caused by acid reflux. * Obesity is a serious health condition that increases the risk of many chronic diseases, such as heart disease and diabetes. Some evidence suggests that capsaicin may promote weight loss by reducing appetite and increasing fat burning.
Recipe for two Ingredients: 8 pieces of rye bread 150 g mushrooms 100 g of cucumber 1 large tomato 4 slices of vegan cheese half an onion 2 cloves of garlic 1 chili 1 tablespoon oil a little lemon pepper a little salt Preparation: Chop onions, garlic, mushrooms and chili. Heat the pan on the stove and add the oil. When the oil is hot, add the onion, garlic and chili to the pan. Fry for 2 minutes, stirring. Then add the mushrooms.
Fry the mushrooms until golden brown. Place the food from the pan in a separate bowl. Chop cucumber and tomato. Take slices of bread and place mushrooms, cheese, cucumber and tomato on four slices. Shake a little salt and lemon pepper on them. Place the remaining slices of bread on top of the sandwiches.
Heat the pan on the stove. Place the sandwiches in the pan. Place a plate on the sandwiches to make them fry better. Fry on one side for 5 minutes and then turn the sandwiches around. Once the sandwiches are rolled over, fry for another 3 minutes. The sandwiches are ready when the bread is nicely crispy and the cheese is melted. Serve immediately. Delicious breakfast for two. Bon Appetit!
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