You will need:
- 1big red apple
- 5 spoons of low fat greek yoghurt
- Sunflower Seeds
- 2 spoons oat
- Cinnamon
- 1 tea spoon honey or 1/2 tea spoon tahini
#eathealthy #workout #fitnesscook #dinner
You will need:
#eathealthy #workout #fitnesscook #dinner
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I was a crystal light addict! BUT there is nothing better than natural stuff...so spring clean your body with these yummy drinks!! 1) The classical : lemon/cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving. 2) The granite: Strawberry/Lime or Raspberry/Lime Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator overnight before serving. 3) The digestive: Fennel/citrus First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling water for 5-10 minutes. Allow to cool. Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator overnight before serving. 4) The antioxidant: Blackberry/Sage Note that a part from the berries, sage leaf is the herb that has the highest antioxidant content. Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight before serving. 5) Watermelon: watermelon/Rosemary Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator overnight before serving. 6) The exotic: Pineapple/Mint Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator overnight before serving. 7) The traditional : Apple/cinnamon Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2 cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator overnight before serving. 8.) The zingibir : Ginger/tea In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down. Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5 pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight before serving. Ingredients Preparation Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt & pepper in medium bowl. Whisk until blended and bright yellow, about 30 seconds. Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. Keep chilled.
So you want to know how to make sushi? Good. You're in the right place. I've tried myself and it was quite easy. In order to make a fine japanese sushi roll (or nigiri) you don't need to go through five years of fish cutting studies in Japan, neither you need anyone telling you that your first time ever sushi looks more like a sea cucumber in rush hour out of the water. What you do need is some goodwill and a good guide to help you through those rough times. I've organized a seminar in the college and i had the pleasure to meet the master sushi chef: Hiroko Yoshida, owner of soya shop in athens (www.soyajapan.com). How to make sushi maki step by step Ingredients The workshop Sushi recipes here
Sweet little cookies just in time for Easter! Rich, buttery Easter cookies with a hint of brandy and my mother's love! Ingredients
Procedures
Traditionally made on Easter Sunday and given as a gift, these lightly spiced, currant studded round biscuits have a delicious flavour and sugary crunch. Ingredients
Preparation
INGREDIENTS
12 ounces of dark chocolate 8 ounces of low fat cream or milk A pinch of salt Dippables such as strawberries, banana pieces cut into 1-inch chunks, dried appricots, candied ginger, apple pieces Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot. Arrange the dippables on a platter or plates around the chocolate pot. Eat immediately.If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. Njoy! |