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Cover of the book Feel Alive by Mag. Sandra Frank

FEEL ALIVE

More than recipes, a way of living

Over 60 recipes, a food guide and the essentials on nutrition, metabolism and movement. Clear, practical, no pressure.

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Digital (PDF + EPUB) 21,00 €

Digital delivery, no shipping. Prices incl. 10% VAT. For digital content delivered immediately, the right of withdrawal expires once delivery has begun.

What the book recommends

On page 19 the book names five categories and says it prefers MINTU. Three of them exist as a MINTU product.

MINTU Complete All in One – Strawberry Cactus Fig (2-Month Supply Pack) Multi-nutrient combination · Strawberry and prickly pear, sugar-free, one pouch for two months. €39,90 MINTU Premium Fitness Magnesium Lemon-Pineapple Sugar-Free (2-Month Supply Pack) Magnesium · Lemon and pineapple, sugar-free, two months supply. €34,90 MINTU Protein Coffee Protein · Protein as coffee. The base for the iced coffee shake below. €29,90

The book stands on its own. You need none of these products for the recipes or the daily plan.

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Six bonus recipes

None of these are in the book. Two for breakfast, two for lunch, two for dinner. All for two people.

Breakfast

Shakshuka with feta

Shakshuka with feta

A pan dish that tastes like the weekend and is ready in 25 minutes on a Tuesday.

For 2 people · 25 minutes

Ingredients
  • 1 onion
  • 1 red pepper
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 tin chopped tomatoes (400 g)
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • 4 eggs
  • 60 g light feta
  • Salt, pepper
  • 1 handful of parsley
Method
  1. Chop onion, pepper and garlic and sweat in the olive oil for 5 minutes.
  2. Toast the paprika and cumin briefly, then add the tomatoes.
  3. Reduce uncovered for 10 minutes, season with salt and pepper.
  4. Press four hollows into the sauce and slide an egg into each.
  5. Cover and let set for 6 to 8 minutes, until the whites are firm and the yolks still soft.
  6. Crumble the feta over the top, add the parsley.

Goes with MINTU Complete All in One. Strawberry and prickly pear is the cool, fruity side next to the warm pan, and it is ready the moment the eggs set.

Iced coffee shake with banana and oats

Iced coffee shake with banana and oats

For the mornings when there are exactly five minutes between getting up and the front door.

For 2 people · 5 minutes

Ingredients
  • 2 servings of MINTU Protein Coffee
  • 400 ml cold milk or plant drink
  • 1 ripe banana
  • 30 g rolled oats
  • 1 pinch of cinnamon
  • 4 ice cubes
Method
  1. Break the banana roughly and put it in the blender with the oats.
  2. Add the protein coffee and the cold milk.
  3. Add the ice cubes and blend for 30 seconds until creamy.
  4. Pour into two tall glasses, dust with cinnamon.

Goes with MINTU Protein Coffee. Here it is not an addition but the base: it replaces coffee and powder in one step.

Lunch

Tray bake with halloumi, chickpeas and couscous

Tray bake with halloumi, chickpeas and couscous

One tray, one move, and the oven does the rest.

For 2 people · 40 minutes, 30 of them in the oven

Ingredients
  • 1 courgette
  • 1 red pepper
  • 1 red onion
  • 1 tin chickpeas (250 g drained)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 200 g halloumi
  • 150 g couscous
  • 250 ml hot vegetable stock
  • 1 lemon
  • Salt, pepper
Method
  1. Preheat the oven to 220 degrees, conventional.
  2. Cut courgette, pepper and onion into rough pieces and toss on a tray with the drained chickpeas, olive oil, oregano, salt and pepper.
  3. Bake for 20 minutes.
  4. Slice the halloumi, lay it on the vegetables and bake for another 10 minutes.
  5. Pour the hot stock over the couscous, cover and let it swell for 5 minutes, then fluff it up.
  6. Divide the couscous between two plates, add the tray, drizzle with lemon juice.

Goes with MINTU Complete All in One. A glass on the side while the tray is in the oven.

Bulgur pan with minced beef and mint yoghurt

Bulgur pan with minced beef and mint yoghurt

A pan that looks like more work than it is.

For 2 people · 25 minutes

Ingredients
  • 150 g bulgur
  • 300 ml vegetable stock
  • 1 onion
  • 1 yellow pepper
  • 1 tbsp olive oil
  • 250 g minced beef
  • 1 tsp sweet paprika
  • ½ tsp ground cumin
  • 150 g plain yoghurt
  • 1 handful of mint
  • ½ lemon
  • Salt, pepper
Method
  1. Pour the hot stock over the bulgur, cover and let it swell for 10 minutes.
  2. Dice onion and pepper and fry in the olive oil for 3 minutes.
  3. Add the minced beef, fry until crumbly, season with paprika and cumin.
  4. Fold in the bulgur, season with salt and pepper, let it stand for 2 minutes.
  5. Chop the mint finely, stir into the yoghurt with the lemon juice, add salt.
  6. Divide the pan between two plates, spoon the mint yoghurt over.

Goes with MINTU Premium Fitness Magnesium. Lemon and pineapple sits well with the mint in the yoghurt, served cold next to the warm pan.

Dinner

Stuffed peppers with minced chicken and feta

Stuffed peppers with minced chicken and feta

Sits in the oven while you set the table.

For 2 people · 50 minutes, 35 of them in the oven

Ingredients
  • 4 red peppers
  • 250 g minced chicken
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 100 g cooked rice from the day before
  • 2 tbsp tomato purée
  • 80 g light feta
  • 1 tsp dried oregano
  • Salt, pepper
  • 100 ml water
Method
  1. Preheat the oven to 190 degrees. Cut the tops off the peppers and remove the seeds.
  2. Finely chop onion and garlic and sweat in the olive oil until translucent.
  3. Add the minced chicken, fry until crumbly, stir in tomato purée, oregano, salt and pepper.
  4. Fold in the rice and half of the feta.
  5. Fill the peppers, place in a baking dish, pour in the water, scatter the rest of the feta on top.
  6. Bake for 35 minutes until the peppers are soft.

Goes with MINTU Premium Fitness Magnesium. A glass after dinner, when the day was spent training or on your feet.

Trout fillet with lukewarm potato and cucumber salad

Trout fillet with lukewarm potato and cucumber salad

Twenty minutes for a dinner you would also serve to guests.

For 2 people · 35 minutes

Ingredients
  • 500 g waxy potatoes
  • 1 cucumber
  • 1 small onion
  • 3 tbsp vegetable stock
  • 2 tbsp white wine vinegar
  • 1 tbsp sunflower oil
  • 2 trout fillets (about 150 g each)
  • 1 tbsp olive oil
  • ½ lemon
  • 1 handful of dill
  • Salt, pepper
Method
  1. Boil the potatoes in salted water for 20 minutes, drain, let them steam off briefly, then slice.
  2. Slice the onion finely and mix with warm stock, vinegar, oil, salt and pepper.
  3. Fold the still-warm potato slices into the marinade and leave for 10 minutes.
  4. Slice the cucumber thinly and fold into the salad with the dill.
  5. Salt the trout fillets and fry skin side down in the olive oil for 3 minutes, turn, finish for 1 minute.
  6. Place the fillets on the salad and drizzle with lemon.

Goes with MINTU Beauty Collagen Complex. This pairing is not from the book, collagen does not appear in it anywhere.

Please note

Feel Alive is a nutrition and recipe book and serves general information. It does not replace individual medical, nutritional or therapeutic advice. If you have health complaints or an illness, are pregnant or take medication, please consult a doctor.

Food supplements are not a substitute for a balanced and varied diet and a healthy lifestyle. Keep out of reach of small children. Do not exceed the stated recommended daily intake.

Digital product: delivery is digital, without shipping. Prices include 10% VAT. For digital content delivered immediately, the right of withdrawal expires once delivery has begun.

Book by Mag. Sandra Frank. Published by MINTU.