Question

nececito 4 recetas de comida saludable en ingles

Answer 1

CAULIFLOWER BROWN RICE MEATBALLSYields 36Write a reviewSave RecipePrintPrep Time15 min Cook Time45 min Total Time1 hr Nutrition FactsServing Size42gYields36Amount Per ServingCalories 41Calories from Fat 9% Daily Value *Total Fat 1g1%Saturated Fat 0g1%Trans Fat 0gPolyunsaturated Fat 0gMonounsaturated Fat 0gCholesterol 26mg9%Sodium 162mg7%Total Carbohydrates 6g2%Dietary Fiber 1g3%Sugars 0gProtein 2gVitamin A1%Vitamin C13%Calcium2%Iron2%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Does this look wrong?INGREDIENTS1 head cauliflower, cut into florets and steamed until fork tender (should yield about three cups)3 cups cooked brown rice, cooled¾ cups panko crumbs5 eggs1 teaspoon dried basil1 teaspoon dried oregano1 tablespoon dried chives2 teaspoons salt½ teaspoon black pepperINSTRUCTIONSPreheat the oven to 350 degrees and prepare a large baking sheet by coating it with a good amount of non-stick cooking spray. Set aside.In a food processor, puree the cauliflower and brown rice together. The mixture will be wet, don’t worry about that. Puree until the mixture is the consistency of hummus. Transfer mixture to a large mixing bowl.Stir in the remaining ingredients. Be sure to mix well – a little elbow grease will do the trick!Use a small scoop to portion the mixture. Roll into balls using your hands. Place the balls onto the prepared baking sheet and bake for 25 minutes. Carefully turn the meatballs over and bake for an additional 15 minutes.Remove from oven and allow to cool for 5 minutes. Serve immediately or store for later! These freeze well also!

Answer 2

.1:
Bananas with Honey and Almonds
  Ingredients
 4 sliced ​​bananas
2 tablespoons honey
¼ cup chopped almonds (or coconut)
Cinnamon to taste (or pumpkin spices)
 
instructions Spray a pot with cooking oil. Add bananas, honey, almonds, and cinnamon. Mixture. Cook over low heat for 25-35 minutes until caramelized.

2:
Fresh corn soup
 Ingredients
1 tablespoon olive oil
8 cobs of fresh corn (loose grains)
2 chopped carrots
 2 chopped celery stalks
1 chopped onion
3 garlic cloves finely chopped
2 cups vegetable stock
1 bay leaf
1.5 cups skim milk
½ cup cream
Salt and pepper to taste
 instructions
 Heat olive oil over medium / low heat in large pot. Since this hot add the carrots, celery, onion, and garlic. Cook for 6-8 minutes until vegetables are tender.
Add half the corn, bay leaf, and vegetable broth.
Cook for 7-10 minutes or until the vegetables are completely cooked. Remove the bay leaf from the soup and put the contents of the soup in the blender. Blend until smooth. If you want the smoothest pass through a colander Put the puree in the pot and add fresh milk, cream, and corn.
    Let it cook for 7-10 minutes over low heat or until the corn is as tender as you want. Add salt and pepper to taste and add more vegetable stock until you have the consistency you like.

3:
Cherry Yogurt Ice Cream
 Ingredients
1 pound fresh cherries, seedless
2 cups natural yoghurt Greek flavor
⅓ cup of granulated Splenda sugar
2 tablespoons fresh lemon juice
2 tablespoons vanilla extract
instructions
Place the cherries, yogurt, Splenda, lemon juice and vanilla in a blender or food processor and make it puree.
Transfer to a bowl that can be frozen and cover. Take it out of the freezer every 30 minutes and sell the mixture vigorously until it is almost completely frozen, like 2 or 3 hours. When the frozen yogurt is too thick to beat, it's ready.
 Stir with a spatula and store in an airtight container. This homemade ice cream yogurt is best enjoyed the same day you prepared it. But it stays well a few days later, just let it thaw a bit and stir it.

4:

Crushed potatoes with salt and vinegar
 1 pound of small potatoes
2 tablespoons smoked paprika
Salt and freshly ground pepper to taste
Cooking oil (in spray)
Malt vinegar
instructions
Put 3-4 cups of white vinegar to boil in a medium saucepan. Lower to the heat and add the whole potatoes. Boil for 7-10 minutes or until tender (about to fork).
 Drain the water from the potatoes or put them on a chopping board. Apply them with a roller, a can, or anything large and heavy. Even the handle of a knife would work.
 Preheat the oven to 450 degrees and place the baking pan while it is heating.
 This step is very important because it ensures that the potatoes come out crisp.
 The tray should be hot and you should hear the sizzling potatoes when you put them on the tray. Put the crushed potatoes in a large bowl and sprinkle with cooking oil.
 Add salt, pepper, and paprika, stir until well covered.
 Spread the potatoes in a layer on the baking sheet. Bake the potatoes for 15-20 minutes (or until crisp).
Turn the potatoes over after 10 minutes.

Espero que te sirva!
Fuente: http://www.lacocinasaludable.com/