Your blog talks about Light Recipes? Send an email to [email protected] to be indexed in the BitFeed Network
Now drink detox the we see everywhere, but not everyone knows how to prepare. A recipe detox all drink is the smoothie green recipe with a base of spinach and not only. Elle.it suggests to us how to make the smoothie green spinach, a drink precious because detoxing, rich in vitamins and minerals, as...
The recipe for the fennel sauced is one of the light recipes, a recipe to light for those on a diet but not only. The fennel lend themselves to different preparations, but not everyone knows how to cook them. This recipe with the fennel is very easy, the fennel sauced have a little more calories per...
The cutlets fennel, an idea that's really delicious, try it now. The recipe of the breaded fennel is easy and fast, it's a simple but tasty dish, it is an economic recipe. The cutlets fennel is cooked in the oven, no frying, they are perfect for the whole family. The grilled fennel is one of the light...
Soft, fluffy, and very fresh thanks to the cherries. This donut is all this and more, it is a cake very fragrant thanks to the chopped almonds and cherries fresh. Peanut oil instead of butter, and Greek yogurt make this donut even more soft and light. I wanted to embellish the cake, in appearance and...
The eggplant roulade with cotto and mozzarella, a dish quick to prepare and only need 3 ingredients. Ideal to serve warm as an appetizer for an aperitif with friends on a warm summer evening. To give a perfume to the dish I added the basil, but just change the herb and the dish each time will have a...
In the summer one of the things that I enjoy for lunch is a nice salad. I like to combine vegetables and fruit in season. In this season the nature gives us the wonderful fruit, strawberries, peaches, apricots.If you add a few flakes of fresh cheese, such as robiola, primo sale, ricotta or goat cheese...
The fingers of spelt,oats and chocolate are irresistible and full of health. Crisp and fragrant,like the classic granola bars that we see at the supermarket, but much more natural and without additives and preservatives, will delight at any time of the day you want. Try them for a healthy breakfast,...
Make ice lollies at home is simple and fun. Prepare always ice lollies and fresh fruit together with my children by choosing them, depending on the season, the fruit that they prefer, with a few simple ingredients to get a product that is much more good and, above all, genuine respect, to those that...
Hands up who has ever eaten the "piadina romagnola". It is because the piadina is loved by everyone. How can you not love it? A crunchy shell and scented the house that you can fill with any food. Sweet or savory doesn't matter. The piadina romagnola is for me the standard-bearer of the exclusive cuisine...
In my previous article, I talked about how it is important to choose products of the season and then in the recipe of today, I could not just smentirmi! For this reason I have chosen to use a vegetable that is almost the symbol of spring and of the trips that characterize this beautiful season: fresh...
EGGS are a food widely used in cooking; it is, in fact, either eaten directly or used in the preparation of many foods both sweet and savory. It is a food so important that it is taken as the reference point for the biological value of protein: the quantity of nitrogen actually absorbed and used, which...
The pleasure of dessert is low in calories.Even if you are on a diet you can indulge in this dessert, the “sin” will be small because in the puddings light ricotta cheese and pears, and there is only fresh fruit and ricotta, will surprise you to hear that they are good and light. Print Pudding, light...
The name Irish Soda Bread comes from the fact that this bread, typical irish, is accomplished without the use of yeast, but only with baking soda, which you get in no time a loaf of bread that rises directly in the oven, as you would a cake, without having to wait for the time to rise. Of course, the...
The California Roll is a type of sushi born in the 60s in the United States, to meet the tastes of americans who did not like the seaweed and raw fish. The invention is attributed to a japanese chef, Ichiro Claims, that he created in Los Angeles with a new recipe that would “hide” inside the seaweed,...
The simplicity in the dishes is often the best weapon to prepare for an aperitif or a lunch with several courses, a brunch or a snack without going mad in the kitchen. These sprouts-pops are nothing more than a different presentation (and maybe in disguise for the children) Brussels sprouts, with a delicate...
