Spring is the season for weight loss, and the meat that has grown wantonly for a winter should also be managed! When it comes to fitness, we have to mention diet, a good fat-reducing meal does not necessarily quit meat and starch, but it must be nutritionally balanced.
Salad is a good choice for fat loss, this dietary fiber food has a strong sense of satiety, is the fat loss and shaping bodybuilding people's favorite.
【Tofu salad with miso sauce】
- Ingredients and seasonings: 1 lettuce, 1 arugula to taste, 6 cherry tomatoes, 1 avocado, 200 grams of dried tofu, a little avocado oil, a little pumpkin seed, a little hemp seed, a little seaweed, 1 tablespoon miso sauce, 2 tablespoons freshly squeezed lime juice, 2 tablespoons agave honey, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder.
-Cooking steps:
1: Cut the lettuce leaves into pieces, slice the avocado, cut the cherry tomato into four petals, chop the pumpkin seeds, and place them on the plate together with the arugula.
2: Cut the dried tofu into small cubes. Pour a little avocado oil into the pan, fry the dried tofu until the surface is golden brown, and put it on a plate. (If there is too much oil, use kitchen paper to dry it.) ）
3. Miso sauce: Take a small bowl and add miso sauce, freshly squeezed lime juice, agave honey, garlic powder, ginger powder, drinking water, stir well. (Water can be added many times in the last small amount.) ）
4: Drizzle the sauce over the salad and sprinkle with a little hemp seed and shredded seaweed.
Spring is coming, to eat more vitality of the food Oh ~ this low-fat delicious, delicious chicken breast vegetable salad, refreshing and delicious, untapped and delicious, feel free to mix a mix can be done, like it come to try it ~
【Quick-fried vegetable salad】
- Preparation of ingredients and seasonings: 1/3 pagoda dish, 1 carrot, 10 spores, 1/4 cup cooked lentils, a little sprouts, 2 slices of lime, olive oil, salt, freshly ground black pepper, a little dried dill, a little Provencal spice mixture, a little sweet soy sauce, a little smoked cayenne paprika) a little.
1: Wash the pagoda vegetables and divide them into small pieces, rinse them in boiling water for about 30 to 60 seconds, then drain them immediately after turning green, then add a little sweet soy sauce and mix well.
2: Cut the carrots into semi-round thick slices, cut the larger spores into two halves, and fry them in olive oil in turn, and use kitchen paper to suck off the excess olive oil.
3: Add salt and freshly ground black pepper, then add carrots to dried dill and spore kale to Provencal spices.
4: Plate pagoda vegetables, carrots and brussels sprouts, sprinkle cooked lentils (if it is canned, rinse and drain the lentils with water in advance), garnish with sprouts and lime, and sprinkle with a little salt to smoke Cayenne paprika.
A simple salad that can be done in 10 minutes, the combination of pagoda vegetables, carrots and spore kale is simply delicious! Each dish has its own unique taste, and it is very rich to eat ~ lentils can increase the protein content of salad ~ healthy, nutritious and delicious! Hurry up and get it!
【Garlic lemon salad juice】
-Ingredients and seasonings: 1/2 lettuce, 1 carrot, 12 Padrón peppers, 1/2 lemon, 1 garlic, 10 cherry tomatoes, a little cooked white waist beans, a little hemp seed, a little brewer's yeast, a little olive oil, a little salt, 20 grams of olive oil, 1 tablespoon of agave honey, freshly ground black pepper to taste.
1: Peel the carrots and cut them into strips, remove the outer skin of the garlic and cut off the top horizontally. Place the carrots, garlic, and Padrón peppers together on a baking sheet, drizzle with olive oil, sprinkle with a little salt, put into the oven, 190 degrees, bake for 10 minutes, remove the carrots and Padrón, and continue to roast the garlic for 5 minutes until the garlic is soft.
2: While baking, wash and drain the purple leaf lettuce, tear it into small pieces and put it on the plate; then cut the cherry tomatoes in half; then put all the ingredients needed for salad on the plate.
3: Make garlic lemon sauce: press the garlic into minced garlic, squeeze in the lemon juice, add olive oil, agave honey, salt, freshly ground black pepper, stir well. (If you prefer garlic to the heavy taste, you can use cooked garlic after baking.) ）
4: Finally, drizzle the sauce on the salad, stir well and enjoy
The essential garlic lemon salad juice that can be built is completed, today change a purple leaf lettuce to eat ~ the color of vegetables is not the same, the nutrients represented are not the same Oh ~ more colors and more nutrients ~