Get 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals PDF

By Dana Carpender

ISBN-10: 1592334695

ISBN-13: 9781592334698

A big range of quickly and flavorful recipes at your fingertips!

Eat good, remain healthy, and preserve your low-carb nutrition with those three hundred scrumptious and simple recipes that may be made in quarter-hour or much less from begin to end. basic and quick cooking tools will lead you to a wonderful entire product each time.

Studies convey that low-carbohydrate food plan works to take weight off and increase ldl cholesterol. yet 300 15-Minute Low-Carb Recipes proves that low-carb doesn't suggest you might want to sacrifice taste and style. All of those low-carb recipes via bestselling writer Dana Carpender will supply you and your loved ones with scrumptious, nutritious, and filling nutrition that might retain you feeling fit and go away your belly stuffed.

Recipes include:

- Rosemary-ginger ribs with apricot glaze

- Cranberry burgers

- Chipotle-bacon breakfast burrito

- chook chili verde

- pork and bacon "rice" with pine nuts

- Aladdin salad

- Strawberry ice cream

- Mexican chocolate smoothie

- and plenty of more

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Read or Download 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back PDF

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Extra info for 300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back

Example text

36 légumes bulbes échalote L’échalote est une bonne sour­ce de vitamine B6, laquelle contribue à la formation des glo­­bules rouges. L’échalote est aussi une source de vita­ mine C, de fer, de magnésium et de potassium et contient de la vitamine A sous forme de bêta-carotène. Elle est riche en flavonoïdes, connus pour leurs propriétés antioxydantes et en composés sulfurés. Ces derniers protégeraient contre certains types de cancers. Échalote crue (84 g) ½ tasse, hachée Teneur % VQ* Matières grasses 0,1 g 0 % Glucides 14,2 g 5 % Fibres alimentaires 1,8 g 7 % Protéines 2,1 g - Vitamine B6 0,3 mg 16 % Vitamine C 6,8 mg 11 % Vitamine A 51 μg 5 % Potassium 282 mg 8 % Fer 1,0 mg 7 % Magnésium 18 mg 7 % Calories 61 kcal * % valeur quotidienne Châtaigne d’eau Eleocharis dulcis, Cypéracées Bulbe aquatique d’une plante originaire du sud de la Chine, la châtaigne d’eau est consommée en Asie depuis les temps reculés.

Sélection à l’achat Choisir un poireau droit, ferme et intact, exempt de taches brunâtres et dont les feuilles sont d’un beau vert. Écarter un poireau amolli, dont la base est craquée ou renflée, ou dont les feuilles sont séchées et décolorées. Valeur nutritive Le poireau est une excellente source de vitamine K. Cette vitamine joue un rôle dans la coagulation du sang et aide à maintenir une bonne santé des os. Le poireau est aussi une source de folate, de manganèse et de fer. Il contient des compo­ ­s és sulfurés, des flavonoïdes et des caroténoïdes (bêtacarotène) auxquels on attribue un pouvoir antioxydant.

On le met dans les soupes, les ragoûts, les sautés, les omelettes et le tofu. Préparation Les radis noirs sont grattés, brossés et pelés ; on peut laisser la peau si elle n’est pas trop épaisse. Entreposage et conservation Placer le radis noir au réfrigérateur dans un sac de plastique perforé ; il se conservera plusieurs semaines. Le laver au moment de l’utiliser. Enlever les fanes si elles sont présentes, car elles accélèrent la perte d’humidité. C’est simple et délicieux Radis noirs en hors-d’œuvre Brosser la pelure de radis noirs puis les couper en rondelles.

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300 15-Minute Low-Carb Recipes: Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back by Dana Carpender

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