Three. Stir-fried Spinach with Tomato Chickpeas

Material preparation:
1 egg (boiled), 1 clove of garlic, 1 teaspoon olive oil, 1 medium tomato, 1/4 teaspoon crushed cumin, 1/4 teaspoon curry powder, a little salt, and black pepper, 84 g chickpeas (boiled Cooked), 1 teaspoon of lemon juice, 1 tablespoon of parsley, 56 grams of spinach

Production Method:
1. Put water in the pot, put the eggs in the pot, cook for about 10 minutes, let the eggs be cooked for later use.
2. Pour a little olive oil into a flat-bottomed non-stick pan, peel the garlic and chop into minced pieces, stir fry in the pan to get a fragrance. Chop tomatoes and stir-fry in a pot. Add minced cumin, curry powder, salt, and black pepper, and fry for about 1 minute.
3. Add cooked chickpeas, 1 teaspoon of lemon juice, and stir-fry for 6-8 minutes to reduce the soup.
4. Chop the parsley leaves and put them in the pot, add spinach and stir-fry until the leaves become wilted, and put on a plate. Cut the boiled egg in half and place it on top of the dish.
Food calories: 280 calories (1 serving).

Four, white bean and seasonal vegetable salad
Material preparation:
2 leaf lettuce, 7 small tomatoes, 1/4 medium red bell pepper (chopped), 1 medium cucumber (chopped), 56g canned white beans, 2 tablespoons olives, 1 teaspoon white vinegar, 1 teaspoon olive oil, 1 teaspoon Dijon mustard, salt and a pinch of black pepper.

Production Method:
1. Cut the lettuce into small slices, cut the small tomato into two halves from the middle, remove the red bell pepper and cut into small pieces, peel the cucumber and cut into small pieces for later use.
2. Put the lettuce, small tomatoes, red sweet pepper, cucumber, white beans, and olives in a large bowl and mix well.
3. In a small bowl, stir together white vinegar, olive oil, and Dijon mustard as a seasoning.
4. Pour the seasoning on top of the vegetables in a large bowl, add a little salt and black pepper and stir evenly to finish.
Food calories: 210 calories (1 serving).

Five. Tuna Pasta Salad
Material preparation:
42 g fusilli pasta, 1/2 medium cucumber, 1/4 medium red bell pepper, 1 medium green onion, 84 g tuna, 1/4 cup peas, 1 teaspoon olive oil, 1 teaspoon balsamic vinegar, 1 teaspoon honey, salt And a pinch of black pepper.

Production Method:
1. Boil water in a pot, pour 42 grams of fusilli pasta into the pot and cook for later use.
2. Dice cucumber, cut red sweet pepper into small pieces, chopped green onion, cooked fusilli pasta, tuna, and cooked peas in a large bowl.
3. In a small bowl, mix olive oil, balsamic vinegar, and honey together to make a seasoning.
4. Pour the seasoning on the salad in a large bowl, add a little salt and black pepper and stir evenly to finish.
Food calories: 320 calories (1 serving).

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