La Dieta Paleo Para Principiantes ¡Top 30 de Recetas de Galletas Paleo Reveladas! PDF Download
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Author: The Blokehead
Publisher: Babelcube Inc.
ISBN: 150711172X
Category : Cooking
Languages : es
Pages : 68
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Book Description
Bocados de Masa de Galleta Ingredientes: 3 cucharadas de aceite de coco 1 1⁄2 cucharadas de leche de coco 3⁄4 de cucharaditas de extracto de vainilla 1⁄2 cucharada + 1⁄2 cucharada de miel cruda 3⁄4 de taza de harina de almendra 3 cucharadas de chispas de chocolate, y más para cubrir Instrucciones Bate juntos el aceite y la leche de coco, la vainilla y la miel. Utilizando una espátula de goma, cuidadosamente mezcla con la harina de almendras hasta combinar los ingredientes. Ten cuidado de no sobre mezclar o la masa será aceitosa. Envuelve las chispas de chocolate con la masa y refrigera por 30 minutos. Forma bolas con la masa fría y ponlas en una charola para hornear forrada de papel encerado. Derrite el chocolate en un baño maría a fuego bajo. Aplica el chocolate sobre cada bocado de masa de galleta. ¡Consigue el libro para descubrir más!
Author: The Blokehead
Publisher: Babelcube Inc.
ISBN: 150711172X
Category : Cooking
Languages : es
Pages : 68
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Book Description
Bocados de Masa de Galleta Ingredientes: 3 cucharadas de aceite de coco 1 1⁄2 cucharadas de leche de coco 3⁄4 de cucharaditas de extracto de vainilla 1⁄2 cucharada + 1⁄2 cucharada de miel cruda 3⁄4 de taza de harina de almendra 3 cucharadas de chispas de chocolate, y más para cubrir Instrucciones Bate juntos el aceite y la leche de coco, la vainilla y la miel. Utilizando una espátula de goma, cuidadosamente mezcla con la harina de almendras hasta combinar los ingredientes. Ten cuidado de no sobre mezclar o la masa será aceitosa. Envuelve las chispas de chocolate con la masa y refrigera por 30 minutos. Forma bolas con la masa fría y ponlas en una charola para hornear forrada de papel encerado. Derrite el chocolate en un baño maría a fuego bajo. Aplica el chocolate sobre cada bocado de masa de galleta. ¡Consigue el libro para descubrir más!
Author: The Blokehead
Publisher: Babelcube Inc.
ISBN: 1507111568
Category : Health & Fitness
Languages : es
Pages : 72
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Book Description
Fettuccine Cremoso de Zucchini y Pollo Ingredientes •1 cebolla pequeña, picada •2 dientes de ajo, picados •1⁄2 cucharadita de sal de Himalaya o sal de mar fina •1⁄2 cucharadita de pimienta negra recién trozada •1 cabeza grande de coliflor(600 g), toscamente picada •2 tazas de caldo de pollo •1 cucharada de mostaza de Dijon •2 cucharadas de levadura nutricional •2 cucharadas de vinagre blanco balsámico •El jugo de 1⁄2 lima •1 cucharadita de alcaparras •225 g de hongos, rebanados •450 g de sobras de pollo cocido, picado, (yo utilicé pollo asado) •1⁄4 de taza de perejil fresco, picado (para adornar) •2 – 3 calabazas zucchini, peladas y en julianas Instrucciones •Pelas las calabazas (o no, yo pelé las mías solo por el aspecto y me comí las cáscaras mientras cocinaba) y córtalas en julianas anchas con una mandolina. Reserva. (Yo utilicé el nivel más ancho de mi mandolina para crear fideos tipo fettuccine, pero también podrías hacer fideos finos con el nivel más delgado o podrías usar un dispositivo para hacer espirales de vegetales). •Agrega la cebolla, el ajo, la sal y la pimienta a una cacerola mediana. Cocina a fuego medio por uno o dos minutos, hasta que desprendan el aroma y estén ligeramente suaves. •Agrega la coliflor y continúa cocinando por uno minuto o dos. •Agrega el caldo de pollo, tapa y leva a ebullición; baja el fuego y continúa cocinando hasta que la coliflor este tierna, alrededor de 5 -7 minutos. •Mientras tanto, cocina los hongos en un sartén grande hasta que estén buenos y dorados. Agrega el pollo y continúa cocinando hasta que todo este caliente. Reserva. •Con un cucharón pon la mezcla de coliflor en tu licuadora; agrega la mostaza, la
Author: The Blokehead
Publisher: Blurb
ISBN: 9781320558006
Category : Cooking
Languages : en
Pages : 84
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Book Description
Cookie Dough Bites Ingredients 3 tablespoons coconut oil 11/2 tablespoons coconut milk 3/4 teaspoon vanilla extract 1/2 tablespoon + 1/2 teaspoon raw honey 3/4 cup almond flour 3 tablespoons chocolate chips, plus more for drizzling Instructions 1. Whisk together the coconut oil, coconut milk, vanilla and honey 2. Using a rubber spatula, gently mix in the almond flour until ingredients are combined. Be careful not to over mix or the batter will become oily. 3. Fold in the chocolate chips and refrigerate the dough for about 30 minutes 4. Roll chilled dough into balls and place on a cookie sheet lined with parchment paper 5. Melt chocolate chips in a double boiler over simmering water 6. Drizzle chocolate over each cookie dough bite Grab the book to learn more!"
Author: The Blokehead
Publisher: Babelcube Inc.
ISBN: 1507112440
Category : Health & Fitness
Languages : es
Pages : 73
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Book Description
La Dieta Paleolítica es referida a veces como la dieta del hombre de las cavernas, o la dieta de los cazadores-recolectores, la dieta de la Edad de Piedra y la dieta del Guerrero. Sin embargo estos días, más personas simplemente refieren a este régimen alimenticio como la dieta Paleo. Esta dieta sigue las restricciones dietéticas de nuestros ancestros, particularmente los antiguos cazadores-recolectores. Depende mucho de productos frescos, y al mismo tiempo evitar alimentos procesados que ha sido probado una y otra vez que son perjudiciales para la salud del individuo.
Author: The Blokehead
Publisher: Babelcube Inc.
ISBN: 1507112823
Category : Cooking
Languages : es
Pages : 69
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Book Description
¿Aún piensas que no puedes darte el lujo de hacer una Dieta Paleo porque es costosa? Es momento de renunciar a ese pensamiento. Aquí, descubrirás como economizar la dieta con estos platillos Paleo económicos. Limpia tu Despensa y tu Cocina Una de las primeras cosas que necesitas hacer es limpiar tu despensa y cocina de alimentos e ingredientes no Paleo. Siguiendo esto, desarrolla un inventario de los productos Paleo en tu cocina y despensa. Este paso te permitirá al menos dos cosas: Evitar la tentación de regresar a tu vieja dieta. Identificar productos o ingredientes que necesitas comprar para preparar tus comidas Paleo.
Author: Scott Green
Publisher: Booktango
ISBN: 1468961713
Category : Cooking
Languages : en
Pages : 95
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Book Description
No-Ritos Ingredients • 3/4 cup almond flour • 1/4 cup coconut flour • 1/4 cup flax seeds • 1/4 cup of butter • 1/2 tsp salt • 1 1/2 tsp chilli • 1/2 tsp cumin • 1/2 tsp paprika powder • 1 egg • 1/2 tsp garlic powder Instructions 1. Melt the butter and basically mix up all the ingredients together, and knead it into a ball. Take 2 sheets of baking paper, lay the ball on one, the other sheet on top and then flatten it out with a roller. 2. Cut triangles with a knife. Heat the oven to about 180C (350F) and bake for about 10 minutes. Keep an eye on them so they don't burn. Turn the oven off and let them harden for about another 15 minutes. Grab the book for more paleo recipes now!
Author: Scott Green
Publisher: Booktango
ISBN: 1468961187
Category : Cooking
Languages : en
Pages : 115
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Book Description
Creamy Chicken Zucchini Fettuccine Ingredients • 1 small onion, chopped • 2 cloves garlic, minced • 1?2 tsp Himalayan or fine sea salt • 1?2 tsp freshly cracked black pepper • 1 large head (600g) cauliflower, roughly chopped • 2 cups chicken stock • 1 tbsp Dijon mustard • 2 tbsp nutritional yeast •2 tbsp white balsamic vinegar • the juice of 1/2 lime • 1 tsp capers • 225g mushrooms, sliced • 450g leftover cooked chicken, chopped (I used grilled chicken) • 1?4 cup fresh parsley, chopped (to garnish) • 2-3 large zucchinis, peeled and julienned Instructions 1. Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like “noodles”, but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.) 2. Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened. 3. Throw the cauliflower in and continue cooking for a minute or two. 4. Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes. 5. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve. 6. Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat. 7. Divide the julienned zucchini between serving plates and ladle the chicken sauce on top. Grab the book for more paleo recipes now!
Author: The Blokehead
Publisher:
ISBN: 9781505544572
Category :
Languages : en
Pages : 110
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Book Description
No-RitosIngredients* 3/4 cup almond flour* 1/4 cup coconut flour* 1/4 cup flax seeds* 1/4 cup of butter* 1/2 tsp salt* 1 1/2 tsp chilli* 1/2 tsp cumin* 1/2 tsp paprika powder* 1 egg* 1/2 tsp garlic powderInstructions1. Melt the butter and basically mix up all the ingredients together, and knead it into a ball. Take 2 sheets of baking paper, lay the ball on one, the other sheet on top and then flatten it out with a roller.2. Cut triangles with a knife. Heat the oven to about 180C (350F) and bake for about 10 minutes. Keep an eye on them so they don't burn. Turn the oven off and let them harden for about another 15 minutes.Grab the book for more paleo recipes now
Author: The Blokehead
Publisher:
ISBN: 9781505512854
Category :
Languages : en
Pages : 116
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Book Description
Paleo Sandwich BreadIngredients* 3/4 cup soaked almond butter, smooth (store bought works fine too)* 6 pastured eggs* 2 tbsp honey* 1/4 cup coconut oil, melted* 1/2 tsp apple cider vinegar* 1/4 cup ground golden flax* 3 tbsp coconut flour* 1 tsp baking soda* 1/2 tsp sea saltInstructions1. Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.2. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.Grab the book for more
Author: The Blokehead
Publisher: Blurb
ISBN: 9781320557986
Category : Cooking
Languages : en
Pages : 92
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Book Description
Creamy Chicken Zucchini Fettuccine Ingredients 1 small onion, chopped 2 cloves garlic, minced 1/2 tsp Himalayan or fine sea salt 1/2 tsp freshly cracked black pepper 1 large head (600g) cauliflower, roughly chopped 2 cups chicken stock 1 tbsp Dijon mustard 2 tbsp nutritional yeast 2 tbsp white balsamic vinegar the juice of 1/2 lime 1 tsp capers 225g mushrooms, sliced 450g leftover cooked chicken, chopped (I used grilled chicken) 1/4 cup fresh parsley, chopped (to garnish) 2-3 large zucchinis, peeled and julienned Instructions 1. Peel the zucchini (or not, I peeled mine just for the look and munched on the peels while I was cooking) and cut them into wide julienne strips with a mandolin. Set aside. (I used the wider setting of my mandolin to create Fettuccine-like "noodles," but you could also do finer noodles with the thinner setting or you could also use a vegetable spiralizer.) 2. Add onion, garlic, salt and pepper to a medium saucepan. Cook over medium heat for one or two minutes, until fragrant and slightly softened. 3. Throw the cauliflower in and continue cooking for a minute or two. 4. Add chicken stock, cover and bring to the boil; lower heat and continue cooking until the cauliflower is tender, about 5-7 minutes. 5. Meanwhile, cook the mushrooms in a large skillet until nice and golden. Add chicken and continue cooking until heated through; Reserve. 6. Ladle the cauliflower mixture into your blender; add Dijon mustard, nutritional yeast, balsamic vinegar and lime juice and process on high speed until super smooth and silky in consistency. Throw in capers and pulse 2-3 times just to mix them in and break them down a little. Pour that cauliflower mixture over the reserved chicken and mushrooms and bring to a simmer over low-medium heat. Grab the book for more paleo recipes now!"
