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Quả na bao nhiêu calo? Cách chọn na ngon đơn giản

Quả na là một trong những loại quả được nhiều người yêu thích. Tuy nhiên, với chị em ăn gì cũng cần có sự tính toán. Vậy 1 quả na bao nhiêu calo? Ăn quả na có tác dụng gì và cách chọn na sao cho ngon ngọt? Tất cả sẽ có trong bài viết dưới đây.
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Vietnamese Spring Rolls with Crispy Tofu
INGREDIENTS Spring Rolls 1/2 cup each julienned carrots, red pepper and cucumber 1 bunch fresh cilantro 1 bunch fresh mint 4 ounces vermicelli or rice noodles (the thinner the better) 8-10 Rice Spring Roll Papers Almond Butter Dipping Sauce 1/3 cup salted creamy almond butter 1 Tbsp reduced sodium soy sauce (GF if gluten free) 1-2 Tbsp brown sugar, agave or honey if not vegan 1 Tbsp fresh lime juice 1/2 tsp chili garlic sauce Hot water to thin Crispy Tofu 8 ounces extra firm tofu, drained and thoroughly dried/pressed 4 Tbsp sesame oil, divided 3 Tbsp cornstarch 2.5 Tbsp almond butter dipping sauce 1 Tbsp reduced sodium soy sauce 1 Tbsp brown sugar or agave nectar INSTRUCTIONS Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil, flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar). To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar (or agave) and whisk to combine. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail! To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy. Leftovers store well individually wrapped in plastic wrap, though best when fresh.
Six Healthy Snacks that Keep You Hydrated
Whether you’re outside playing a game, or enjoying a nice afternoon hike on your favorite nature trail, staying hydrated is crucial especially when the weather gets warmer. But, what happens when you’re feeling parched and you find yourself stuck at your 9-5 desk job? It’s easy to grab that Coke from the vending machine, or pick up the cupcake in the communal kitchen; however, choosing those items over water will arguably keep you more dehydrated. Below, you will find a list of alternative snacks that are filled with fluids and keep you feeling guilt-free throughout the day. Watermelon You can dice them or cut into small wedges to create bite size pieces. Pick up with a toothpick or fork to reduce sticky fingers and having to run to the sink to rinse your hands every 5 minutes. Celery If you love crunchy textures, celery is the perfect alternative to chips, pretzels, and crackers. Celery is 95% water and filled with potassium and vitamin K and can easily be paired with peanut butter or hummus to add some extra flavor. Cucumbers Filled with vitamin B6 and K, cucumbers are refreshing to eat and hydrating to the body, which is why you see a lot of people wearing them over their eyes or in a facial mask. Mix in a salad or eat them alone to get the maximum hydration needed as your day progresses. Strawberries This berry is a healthy sweet treat option that’s loaded with vitamin C and Fiber. Throw some into your yogurt or make a nice summer salad with a low-fat dressing to keep you feeling full and hydrated. Grapefruit If you’re in the mood for a snack that’s both tangy and citrus flavored, then grapefruit is the perfect option. It not only lowers your cholesterol, but also shrinks your waistline for those looking to lose a couple extra pounds. It’s easy enough to slice it in half and eat it right out of the rind. Cantaloupe Both sweet and nutritious, this fruit provides high levels of vitamin A and C, while being a low calorie snack. You can freeze it into sherbet, or puree it, and add it into your favorite smoothie.
Bahn Mi-Less Bahn Mi Bowl
2 cups julienned daikon radish 2 cups julienned carrot 2 small jalapeños, sliced 1 cup water 1/2 cup vinegar 1/2 cup rice vinegar 1/4 cup agave syrup 1/2 teaspoon salt lemon-tamari tofu One 14-ounce block of extra firm tofu, drained, sliced into 4 rectangles (chop the block in half widthwise and then slice each half lengthwise, so you have 4 flat rectangles), and pressed for at least 1 hour 2 tablespoons tamari 1 tablespoon lemon juice 1 teaspoon maple syrup 1 teaspoon sriracha or other hot sauce 1 teaspoon liquid smoke 1/2 teaspoon garlic powder 1 tablespoon coconut oil bowl 2 cups cooked white or brown rice (or other grain) 2 cups chopped kale 1 cup shredded red cabbage (use a mandoline, if you have one) 2 tablespoons fresh lemon juice 1 teaspoon sesame oil 1 cup thinly sliced cucumber 1/2 cup thinly sliced radish 1 avocado, chopped or sliced fresh, chopped cilantro for garnish (optional) chopped green onions for garnish (optional) jalapeno slices for garnish (optional) sesame seeds for garnish (optional) sriracha aioli mixed with 1 tablespoon of water and 1 tablespoon of rice vinegar (the added liquid thins it out to a more dressing-like state) Instructions pickled jalapeño, carrot & daikon salad A day prior to serving, make the pickled jalapeño, carrot & daikon salad. Combine the carrot and daikon shreds with the jalapeño slices in a large jar or airtight container. In a large measuring cup, stir together the water, vinegar, rice vinegar, agave syrup, and salt. Pour over the veggies in the container, and cover with lid. Shake the container to fully mix together and then refrigerate for at least 1 day. The salad will keep for two weeks. lemon-tamari tofu Combine the tamari, lemon juice, maple syrup, sriracha, liquid smoke, and garlic powder in a 8x8-inch baking dish. Add the 4 pressed tofu rectangles and place them in the marinade. Flip them to make sure they are fully covered. Let them marinate for 15 to 20 minutes, flipping them once halfway through. While the tofu is marinating, you can prepare your veggies for the bowl (see instruction below under "bowl assembly." After the tofu has finished marinating, heat the coconut oil in a large frying pan, preferably cast iron, over medium heat. Add the tofu rectangles and let them cook for about 2 to 3 minutes on each side or until each side has a crisp, golden exterior. Drizzle half of the leftover marinade to the pan and let the tofu cook in the sauce for 1 minute or until the liquid has been absorbed. Flip the tofu and repeat with the remaining marinade. Once the liquid has been absorbed, remove the pan from the heat. bowl assembly While the tofu is marinating, you can chop your veggies (cucumber, radish, kale, red cabbage, avocado) for the bowl. Place the chopped kale in a large bowl. Add the lemon juice and sesame oil and massage the kale for at least 3 minutes or until the kale is tender. Stir in the red cabbage and set aside. To assemble the bowls, add some of the kale salad to each bowl. Top with cooked rice (or grain of choice). Add pickled salad, cucumber and radish slices, and chopped avocado. Top with two tofu steaks per bowl. Garnish with ingredients of choice (fresh cilantro, chopped green onion, sliced jalapeño, sesame seeds). Serve immediately. Enjoy!
Green Mango And Papaya Salad
INGREDIENTS 1 cup shredded green papaya 1 cup shredded banana blossoms 2 limes 1 pinch each salt, pepper, sugar 1 tsp minced garlic 2 tsp minced shallots 2 tsp minced spring onion (green onion would work fine) 1 tsp red chili oil ⅓ lb chicken breast, cut into VERY thin slices (as thin as you can manage) 1 cup shredded carrot 1 cup shredded green mango ⅔ cup chopped lotus stem {this should come pre-cooked, to a degree} 1 small red (spicy) chili, sliced into long, thin pieces ⅓ cup peanuts, coarsely crushed 1 cup fresh mint leaves Dressing 3 Tbsp soy bean oil {or other lightly flavored oil} 1 Tbsp sugar 2 tsp lime juice 2 tsp minced garlic 2 tsp soy sauce ½ tsp red red chili paste {optional} 1 tsp fish sauce 1 pinch salt INSTRUCTIONS Combine the shredded green papaya and shredded banana blossoms in a large bowl with ice water, juice of two limes, and a pinch of salt. Stir to combine, and let sit for 15 minutes while you prepare the rest of the recipe. Prepare the marinade for the chicken by combining the salt, pepper, sugar, garlic, shallots, and spring onion with the red chili oil. Mix in with the chicken, and let sit for 5 minutes before cooking over medium heat in a frying pan. Remove from the pan and set aside when done. In a large bowl, combine the carrot, green mango, lotus stem, chili, peanuts, mint leaves, cooked chicken, and green papaya/banana blossoms {after you squeeze excess liquid out}. Combine all the ingredients for the dressing, and taste to see if you need more sugar, salt, or lime. Toss together with the salad to coat everything. Serve with puffed rice cakes, if you want!