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[λ―Έκ΅­/λ°λΈ”λ“œ 에그Deviled Egg] 삢은 κ³„λž€μ˜ λ°˜λž€
λ°λΈ”λ“œ μ—κ·ΈλŠ” λ―Έκ΅­ κ°€μ •μ‹μ˜ ν΄λž˜μ‹μœΌλ‘œ ν†΅ν•©λ‹ˆλ‹€. 뢁미뿐 μ•„λ‹ˆλΌ μœ λŸ½μ—μ„œλ„ 많이 μ¦κΈ°λŠ” κ°„λ‹¨ν•œ μš”λ¦¬λ‘œ, κ³„λž€μ„ 삢을 쀄 μ•„λŠ” μ‚¬λžŒμ΄λΌλ©΄ λˆ„κ΅¬λ‚˜ μ‰½κ²Œ 도전해볼 λ§Œν•œ ν•‘κ±°ν‘Έλ“œμž…λ‹ˆλ‹€. κ°œμ„±κ» ν† ν•‘κ³Ό μ†μž¬λ£Œλ₯Ό 선택할 수 있고, κ·Έλž˜μ„œ λ§Œλ“œλŠ” μ‚¬λžŒμ˜ μ·¨ν–₯κ³Ό 문화에 따라 맛과 λͺ¨μ–‘도 λ‹¬λΌμ§‘λ‹ˆλ‹€. μ§€λ‚œ 10λ…„κ°„ 전세계λ₯Ό λŒλ©΄μ„œ μ…°ν”„λ‘œ ν™œλ™ν•΄μ˜¨ μ›νŒŒμΈλ””λ„ˆμ˜ λ―Έκ΅­ 호슀트 찰슀 μŠ¬λ‘œλ„€μ΄μ»€ 씨가 말해주기λ₯Ό, λ‰΄μš•μ˜ ν•œ λ ˆμŠ€ν† λž‘μ— κ°”λ‹€κ°€ κΉ€μΉ˜κ°€ λ“€μ–΄κ°„ λ°λΈ”λ“œ 에그λ₯Ό λ³Έ 적도 μžˆλ‹€κ³  ν•˜λ„€μš”. μ΄λ²ˆμ— μ„ νƒν•œ μž¬λ£ŒλŠ” νŒŒν”„λ¦¬μΉ΄ κ°€λ£¨μž…λ‹ˆλ‹€. 고좔가루λ₯Ό 써도 μ’‹μ•„μš”. RECIPE by 찰슀 μŠ¬λ‘œλ„€μ΄μ»€ 주재료 κ³„λž€ 6개 λ§ˆμš”λ„€μ¦ˆ 120ml νŒŒν”„λ¦¬μΉ΄ 가루(λ˜λŠ” 고좔가루) 1μž‘μ€μˆ  μ†ŒκΈˆ, ν›„μΆ” μ•½κ°„ 1. κ³„λž€ μ™„μˆ™μ„ λ§Œλ“­λ‹ˆλ‹€. λ“λŠ”λ¬Όμ— κ³„λž€μ„ 10λΆ„κ°„ μ‚Άκ³  μ–ΌμŒλ¬Όμ— μ‹ν˜€μ€λ‹ˆλ‹€. 그리고 κ»μ§ˆμ„ 까고 μ„Έλ‘œλ‘œ 2λ“±λΆ„ν•΄μš”. 2. λ…Έλ₯Έμžλ₯Ό 뢄리해 볼에 λ‹΄κ³ , λ§ˆμš”λ„€μ¦ˆμ™€ μ†ŒκΈˆ ν›„μΆ”λ‘œ 간을 ν•©λ‹ˆλ‹€. 3. λ…Έλ₯Έμžκ°€ 덩어리지지 μ•Šλ„λ‘ μœΌκΉ¨λ©΄μ„œ 잘 μ„žμ–΄μ€λ‹ˆλ‹€. 4. 슀패좜러λ₯Ό μ΄μš©ν•΄ 재료λ₯Ό μ§€μ£Όλ¨Έλ‹ˆ(pastry bag)에 λ‹΄μŠ΅λ‹ˆλ‹€. 5. 속이 빈 ν°μžμ— μ„žμ€ 재료λ₯Ό μ±„μ›Œμ£Όκ³ , νŒŒν”„λ¦¬μΉ΄ 가루λ₯Ό 살짝 뿌렀 λ§ˆλ¬΄λ¦¬ν•©λ‹ˆλ‹€. μ™„μ„±μž…λ‹ˆλ‹€. λ§›μžˆκ²Œ λ“œμ„Έμš”. :) = λ ˆμ‹œν”Όλ₯Ό μ†Œκ°œν•˜λŠ” 찰슀 μŠ¬λ‘œλ„€μ΄μ»€ μ”¨λŠ” λ―Έκ΅­ μΊ˜λ¦¬ν¬λ‹ˆμ•„ μΆœμ‹ μœΌλ‘œ, μ•„μ£Ό 어릴 적뢀터 μ…°ν”„λŠ” 멋진 직업이라고 μƒκ°ν–ˆλ‹€κ³  ν•©λ‹ˆλ‹€. μ—¬λŸ¬ λ‚˜λΌλ₯Ό μ—¬ν–‰ν•  수 있고, μ–΄λ””μ„œλ“  일할 수 있으며, μ–΄λ””μ—μ„œλ‚˜ λ§›μžˆλŠ” μŒμ‹μ„ λ¨Ήκ³  배울 수 μžˆλ‹€κ³  λ―Ώμ—ˆκΈ° λ•Œλ¬Έμž…λ‹ˆλ‹€. λ§‰μ—°ν–ˆλ˜ κΏˆμ€ ν˜„μ‹€μ΄μž 인생이 λ˜μ—ˆμŠ΅λ‹ˆλ‹€. 찰슀 μ”¨λŠ” μ§€λ‚œ 10μ—¬λ…„ κ°„ 유럽과 μ•„μ‹œμ•„ λ“± 20κ°œκ΅­μ„ λŒμ•„λ‹€λ‹ˆλ©° λ‹€μ–‘ν•œ μŒμ‹μ„ λ§Œλ“€μ–΄ μ™”μŠ΅λ‹ˆλ‹€.
Apple Pie Chia Breakfast Parfait – No Sugar Added!
This delicious and super-healthy breakfast was dreamed up by Oh She Glows. Look how yummy!! Naturally sweet Apple Pie Chia Jam is layered with hearty overnight oats to give you all wholesome fuel you need to have a great day. It's vegan, gluten free, and totally awesome for you :) You'll love it! Apple Pie Chia Jam & Breakfast Parfait Prep Time: 15 min. Cook Time: 20 min. Chill Time: Overnight. Difficulty: Easy Photos from / Recipe adapted from Oh She Glows Makes 2 parfaits Ingredients For the apple pie jam: 3 large apples, peeled and diced 3/4 cup 100% pure apple juice 2 tablespoons chia seeds 3/4-1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract (optional) pinch of fine grain sea salt (optional) For the parfait: 1/2 cup gluten-free rolled oats 1 + 1/4 cups homemade or store-bought almond milk 2 tablespoons chia seeds 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon sweetener, to taste (optional) Apple Pie Jam (from above) Chopped toasted walnuts (optional) How to Make It (so easy!) 1. For the Jam: Combine all jam ingredients in a saucepan. Bring to a boil. Cover and simmer 15-20 mins. over medium-low heat, stirring occasionally. When apples are tender, remove from heat. Mash half the mixture and stir together, creating a thicker texture. Let cool. 2. For the overnight oats: Combine oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl and whisk to combine. Place in the fridge overnight (or for 1-2 hours minimum) to thicken. It's ready when oats are softened and liquid mostly absorbed. 3. To make parfaits: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if you like! Store leftover jam in the fridge in an airtight container for up to 2 weeks. Enjoy this delicious vegan breakfast!! Your body will thank you <3 Follow my Simple Cooking and Favorite Fall Recipes collections for more easy recipes! :D And you have any requests for a recipe, never hesitate to let me know ;D
Green Tea Smoothies – Delicious, Healthy, and Help You Lose Weight
Celebrate summer with these yummy green tea smoothies! They're packed with seasonal fruit and all the nutrients your body needs, helping you eat smart and achieve your health goals. Researchers at Purdue University found that you stay fuller longer when you drink thick beverages like smoothies; replacing meals with smoothies ups your chance of losing weight and keeping it off for more than a year. Even if weight loss isn't one of your goals, drinking smoothies can help you sneak in more raw fruits and veggies into your diet. My dad, who's a total health nut, will throw everything from kale to tomatoes to raw beets into his VitaMix – but shockingly, you'd never know it! Using a little peanut butter, cinnamon, sweetened yogurt, or ripe strawberries can really mask the taste of less traditional ingredients. Why Green Tea? Green tea contains catechin polyphenols, which Swiss researchers have found significantly increase your body's metabolism of fat – meaning you burn more, faster. In addition, green tea contains less caffeine than coffee, which, coupled with the nutrients provided by other ingredients, will give you long lasting, non-jittery energy, unlike the buzz-crash-repeat vicious cycle of coffee. Give one (or all!) of these green tea smoothies a try – you won't be disappointed! Green Tea Goddess Smoothie 3 cups frozen green grapes 2 cups baby spinach, packed 1 1/2 cups strong brewed green tea, cooled 1 medium ripe avocado 2 teaspoons honey (or agave syrup) Avocados are packed with oleic acid, a healthy fat that's great for your heart. Plus, they've got more potassium than bananas, making them excellent supporters of healthy blood pressure levels. Source: Eating Well Blueberry Green Tea Smoothie 3/4 cups green tea 2 cups frozen blueberries 12 oz. nonfat vanilla yogurt 20 whole almonds, unsalted and dry-roasted 2 tbsp. ground flax seeds Almonds are high in magnesium, iron, calcium, and protein, as well as healthy fats that may help you lose weight, and certainly support a healthy heart and low cholesterol! Source: Food Antioxidant-Rich Berry Matcha Smoothie 1/4 cup frozen blueberries, raspberries, or blackberries (or a mix of all three!) 1/2 cup yogurt 1/2 cup ice 1 tsp. matcha powder Add some mango, kiwi, ginger, or a few fresh mint leaves to make this even yummier! Source: MatchaSource Mango Green Tea Smoothie 1/2 cup green tea 1/2 cup fat-free Greek yogurt 1 cup mango chunks, fresh or frozen 3-5 ice cubes Mango is one of my favorite fruits, and protein-packed Greek yogurt will keep you full and focused for hours! Source: Joy Bauer Cinnamon Honey Green Tea Smoothie 1/2 cup green tea, chilled 1/2 cup unsweetened almond milk 1 tsp. cinnamon 1 tbsp. honey 1/2 banana Like green tea, cinnamon has great metabolism-boosting properties. At only 139 calories, this low-cal concoction is better as a snack than a meal replacement. Source: Popsugar A Few Tips: Use frozen fruit. It's cheaper, easier to store, won't go bad, AND might even have more antioxidants than the fresh fruit you find in the supermarket, since it's picked and frozen at peak ripeness. To brew strong green tea, use two tea bags – but don't oversteep. Oversteeping can give your tea a bitter flavor that other ingredients might not succeed in masking.
Healthy Strawberry Chia Watermelon Smoothie
Cold and refreshing, sweet and tart, with a twist of lime for freshness – this vegan, gluten-free smoothie is a perfect (and healthy!) summer treat, complete with chia seeds, which I probably don't need to tell you are a nutritional GOLD MINE. Chia seeds are packed with fiber and antioxidants. They're a good source of protein, and gram for gram, have more Omega-3 fatty acids than salmon. It's no coincidence that "chia" means "strength" – ancient Mayans and Aztecs prized this tiny seed for its sustainable energy. Today, health nuts everywhere rejoice in the chia's ability to pack so much good stuff into so few calories! (Source) This delicious, refreshing smoothies could not be easier to make. Minimalist Baker has whipped up another incredible recipe for us; check out their site for a lot of other wonderful treats that take one bowl, less than 10 ingredients, or 30 minutes (or less!) to prepare. In the meantime, pour yourself a big glass of this smoothie, sprinkle on some chia seeds, and feel your cares float away on the summer breeze. Strawberry Chia Watermelon Smoothie Recipe by Minimalist Baker Serves 2 Ingredients 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed) 1 cup (120 g) frozen strawberries 1/2 ripe banana (50 g), previously peeled, chopped and frozen 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk 1 lime, juiced (~30 ml) 1 Tbsp chia or hemp seeds (optional) Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor. Top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days. I can't wait to give this a try – let me know how yours come out! :)
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. SautΓ©, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
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