recipe book
OATMEAL AND SEED COOKIES
ingredients:
2 CUPS OAT FLOUR 1/2 CUP SEEDS 3/4 CUP OF WATER 1/3 CUP OLIVE OIL 1 TEASPOON BAKING POWDER SALT AND SEASONINGS TO TASTE PROCEDURE: MIX ALL THE INGREDIENTS IN A BOWL UNTIL THE DOUGH IS MALLEABLE. IF NECESSARY, ADD A LITTLE MORE OATS. ONCE THE DOUGH IS READY, STRETCH IT WITH YOUR HANDS ON A ROASTING PAN WITH A SPLASH OF OIL AND CUT WITH A KNIFE WITH THE DOUGH ALREADY STRETCHED. OVEN AT 200° FOR 15 MINUTES OR UNTIL READY.
A HEALTHY DIET PROVIDES THE NECESSARY NUTRIENTS.
FATS PROVIDE FATTY ACIDS, VITAL FOR CELLULAR STRUCTURE, AND CONTAIN FATSOLUBLE VITAMINS.
oat pancakes ingredients: 1 banana 1 teaspoon cinnamon 1 teaspoon vanilla 1 egg 1/2 cup oats PROCEDURE: CRUSH THE BANANA AND MIX WITH THE EGG BLEND OATS, CINNAMON AND ADD THE MIXTURE FRY WITH BUTTER AND ADD HONEY TO TASTE
Taking care of yourself favors and helps protect every part of the body, from the arteries to the nerves, the intestines and the endocrine glands.
RECIPE OF THE DAY TUNA SALAD WITH APPLE NUTRITION TIDBIT INGREDIENTES 1 CAN (3 OZ) LIGHT TUNA, DRAINED 1/4 CUP LOW-FAT GREEK YOGURT 1/2 CUP CUCUMBER,CHOPPED 1 APPLE (ANY VARIETY), CHOPPED 2 CELERY STALKS, DICED 1 MEDIUM CARROT, SHREDDED 1 LIME (ADJUST TO TASTE) PROTEINS ARE MACRONUTRIENTS, LIKE CARBOHYDRATES AND FATS, ESSENTIAL FOR THE PROPER FUNCTIONING OF THE BODY. THEY ARE MOLECULES MADE UP OF AMINO ACIDS AND ARE USED TO BUILD CELLS, BODY FLUIDS, ANTIBODIES, AND OTHER PARTS OF THE IMMUNE SYSTEM. THEY CAN ALSO PROVIDE ENERGY. THERE ARE 2 CLASSES OF DIETARY PROTEINS: PLANT-BASED PROTEINS; INCLUDE LEGUMES AND DERIVATIVES, CEREALS, NUTS, PEANUTS, AND SEEDS. PROTEINS OF ANIMAL ORIGIN; INCLUDE FOODS SUCH AS MEAT, FISH AND SHELLFISH, EGGS, MILK, AND DAIRY PRODUCTS. PROSEDURE: 1. IN A LARGE BOWL MIX CUCUMBER, APPLE, RED ONION, PARSLEY, CELERY, AND CARROT. 2. ADD THE LEMON JUICE, TUNA, AND GREEK YOGURT. PUT IT ASIDE. 3. ADD BLACK PEPPER AND SALT (OPTIONAL) TO THE MIXTURE. 4. STIR WELL TO COMBINE. 5. SERVE ON WHOLE WHEAT BREAD, ON LETTUCE LEAVES OR ON A TOASTED TORTILLA. 1/2 RED ONION FINELY CHOPPED 1/8 TEASPOON GROUND BLACK PEPPER 1/8 TEASPOON SALT (OPTIONAL) 2 TABLESPOONS CHOPPED FRESH PARSLEY PEOPLE HAVE DIFFERENT BODY TYPES AND BODY COMPOSITION CAN BE HIGHLY VARIABLE. THEREFORE, PROTEIN NEEDS WILL ALSO VARY. BUT GENERALLY, 25% OF YOUR PLATE AT ANY GIVEN MEAL SHOULD BE A PROTEIN SOURCE.
Chicken breast and spinach lngredients: * 200 g skinless chicken breast. * 1 cup of fresh spinach. * 1 large avocado. * 1 lemon. * Salt and pepper to taste.
Preparation: 1. Chop the chicken breast into small cubes. 2. Cook the chicken breast in water with salt and pepper for 15 minutes. 3. Toast the spinach a little in a pan with a little olive oil. 4. Peel and chop the avocado into small cubes. 5. In a bowl, stir together chicken breast, spinach, and avocado. 6. With a little lemon, add a touch of acidity to the dish. 7. Serve them and enjoy a healthy and delicious recipe.
yogurt with berries ingredients: * 1 ripe banana. * 1/2 cup fat-free Greek yogurt. * 1/2 cup fresh berries (raspberries, blueberries, strawberries, etc.). * 1 tablespoon of chia seeds. * 1 tablespoon of honey. Preparation: 1. Chop the banana and place it in a container along with the Greek yogurt. 2. Add the fresh berries, chia seeds and honey. 3. Stir all the ingredients and let sit for 5 minutes.
omelet recipe: Ingredients: * 2 eggs * 1/4 cup of minced vegetables (such as bell pepper, mushrooms, red onion, etc.) * 1/4 cup of shredded cheese (such as cheddar cheese, swiss cheese, etc.) * 1/4 teaspoon of salt * 1/4 teaspoon of black pepper * 1 tablespoon of light butter, divided Instructions: 1. Beat the eggs in a bowl. 2. Add the minced vegetables, salt, and pepper to the egg mixture. 3. Melt 1/2 tablespoon of light butter in a non-stick skillet over medium heat. 4. Add the egg mixture to the skillet. Spread the egg mixture evenly over the skillet. 5. Cook the omelet for approximately 2 minutes or until the edges start to peel away from just the sides of the skillet. 6. Flip the omelet onto a plate. 7. Slide the omelet back into the skillet and sprinkle the shredded cheese evenly over the omelet. 8. Cook the omelet for another 1-2 minutes, until the cheese is melted.
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