500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, by Dana Carpender PDF

By Dana Carpender

ISBN-10: 1610580133

ISBN-13: 9781610580137

Low-fat or low-carb? a contemporary long island instances journal (July 7, 2002) disguise tale spoke back this question and acknowledged that Dr. Atkins used to be correct all alongside, "its no longer fats that makes us fats yet carbohydrates." although the govt has spent 1000s of thousands of bucks in study attempting to turn out that fats is the reason for weight problems, there was a refined shift within the medical consensus over the last 5 years assisting what the low-carb nutrition medical professionals were announcing all alongside: if we devour much less carbohydrates, we'll drop pounds and dwell longer.One of the hardest demanding situations of any vitamin is having adequate kind and offerings to maintain the dieter from getting bored. the commonest cause that individuals abandon their nutrition is boredom yet 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the total relatives Will Love via Dana Carpender has good enough recipes to maintain even the main finicky dieter on track.

With recipes for every little thing together with hors dÆoeuvres, snacks, breads, cakes, aspect dishes, entrees, cookies, truffles and lots more and plenty extra, this is often an unending provide for growing foodstuff for the total family members evening after evening. even if everybody within the kinfolk is on a vitamin or now not, those recipes are confirmed winners with adults and youngsters alike.

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Additional resources for 500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love

Sample 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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500 Low-Carb Recipes: 500 Recipes, from Snacks to Dessert, That the Whole Family Will Love by Dana Carpender


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