Lemon Curd with Mixed Berries - Daqui Eat Yourself Skinny

Lemon Curd with Mixed Berries

Servings: 8
Serving Size: 1 small cup
Calories: 174
Fat: 7 g
Carbs: 24.4 g
Fiber: 2.1 g
Protein: 2.7 g
 
 
• 2/3 cup sugar

• 1/2 cup fresh lemon juice

• 1/4 cup fresh orange juice

• 1/8 tsp. salt

• 6 large egg yolks

• 3 Tbsp light butter, cut into small pieces

• 2 tsp. grated lemon zest

• 1 1/2 cups blueberries

• 1 1/2 cups raspberries

• 3 Tbsp granola (composto de cinco cereais torrados - aveia, arroz, trigo, milho e centeio)

In a small saucepan over medium heat, combine sugar, lemon juice, orange juice, salt and egg yolks.  Stir constantly with a whisk for about 6 minutes until mixture is thick; remove from heat.  Add butter and lemon zest and continue to stir until butter is melted.  Pour the mixture into a bowl, cover with plastic wrap and place in the fridge until cooled completely.

 

Once chilled, spoon 2 tablespoons of curd into 8 small cups (or 2 large dishes if so desired), followed by a layer of blueberries and raspberries.  Repeat these layers and top with granola, berries and a tiny sprig of mint.  Enjoy! 

Se for com chocolate de pelo menos 80% cacau...

Sweet Cucumber, Red Onion & Dill Salad - daqui: www.eat-yourself-skinny.com

Servings: 4 

Serving Size: 1 cup

Calories: 33

Fat: 0 g

Carbs: 10.2 g

Fiber: 0.3 g

Protein: 3.1 g   

1/4 cup white wine vinegar

1 packet Truvia (or 2 tsp. sugar) (adoçante)

1/4 tsp. salt

2 English cucumbers, peeled, cut in half lengthwise, sliced

1/2 red onion, thinly sliced

2 Tbsp chopped fresh dill (endro)

In a large bowl, whisk together the vinegar, sweetener and salt. Toss in the cucumbers, red onion and fresh dill. Cover and chill for about 30 minutes, enjoy!

Hambúrguer de peru - Daqui minhamarmita.blogspot.pt

Ingredientes (4 unidades):
250 grs de carne peru picada
3 cebolinhas
2 colheres de sopa de cebolinho picado
2 colheres de sopa de pimentos vermelhos picados (usei congelados)
2 folhas de hortelã
1/2 malagueta
sal, pimenta rosa q.b.azeite aromatizado q.b
1/2 colher de chá de coentros em pó
4 pães de pita
4 folhas de alface cortadas (tipo caldo verde)

Num pírex juntar todos os ingredientes e misturar muito bem. Depois fazer pequenas bolas e construir a forma de um hambúrguer. Numa frigideira colocar um fio de azeite e deixar 5 minutos em cada um dos lados. Minutos antes tostei ligeiramente os pães pita, depois abri um pouco mais com ajuda de uma faca e coloquei primeiro o hambúrguer, de seguida a salada de alface e o molho de aipo por cima para finalizar.

Molho de aipo:1 colher de sopa de azeite
2 aipos pequenos
sal q.b.
1 colher de sobremesa de mostarda L'ancienne
1 colher de sobremesa de maionese de Dijon
1/2 colher de sobremesa de açúcar

Numa pequena tigela colocar todos os ingredientes e mexer  até atingir um creme como o da imagem abaixo.

Simples III

Simples

Spinach-Tomato Pasta do blog www.eat-yourself-skinny.com

Servings: 5

Serving Size: 1 1/2 cups

Calories: 321

Fat: 6.2 g

Carbs: 57.6 g

Fiber: 7.2 g

Protein: 13.6 g

• 3/4 lb. whole wheat pasta shells

• 1 Tbsp light butter

• 1 shallot, thinly sliced

• 1/4 tsp. crushed red pepper

• 1 (5 oz) package baby spinach

• 1/2 cup low-sodium chicken broth (caldo de galinha)

• 1 oz. grated Parmesan cheese, divided

• 1/2 tsp. ground pepper

• 1 (8 oz) container grape tomatoes, halved lengthwise

• 1 Tbsp chopped flat-leaf parsley (salsa)

 

Cook pasta according to package directions.  Meanwhile, heat butter in a large skillet over medium-high heat.  Add your sliced shallot and crushed red pepper; reduce heat to medium-low, and cook for about 1 to 2 minutes or until translucent.  Add spinach and broth; cover and cook for 1 minute.  Add half-and-half, 3/4 of the Parmesan cheese and the black pepper.  Stir to combine; cook for 3 minutes and remove from heat.

 

Add tomatoes and the cooked pasta; toss.  Garnish with parsley and remaining cheese.  Serve and enjoy! 

Herb Crusted Pork Chops do blog www.eat-yourself-skinny.com

Servings: 4

Serving Size: 1 boneless pork chop

Calories: 210

Fat: 9.4 g

Carbs: 5.1 g

Fiber: 0.3 g

Protein: 24.5 g

• 4 boneless pork chops, fat trimmed

• 2 Tbsp Dijon mustard

• 1/2 cup whole wheat Panko breadcrumbs (pão ralado)

• 1 Tbsp fresh thyme, chopped (tomilho)

• 1 Tbsp fresh parsley, minced (salsa)

• 1/8 tsp. salt

• 1/8 tsp. ground black pepper

• 1 Tbsp extra-virgin olive oil

Preheat oven to 450 degrees F.  Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture.

Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown.  Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

Baked Eggs in Tomato Cups do blog www.eat-yourself-skinny.com

• 4 large tomatoes

• Salt and ground pepper, to taste

• 1/2 fresh or frozen corn kernels (milho)

• 4 large eggs

• 2 tsp. snipped fresh chives (cebolinho)

• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Line a 9-inch baking dish with parchment paper or coat dish with cooking spray.  Using a serrated knife, cut off the tops of the tomatoes, about a 1/2 inch, and reserve them for your presentation.  With a spoon or melon baller, gently remove seeds and inner membrane, being careful not to break through the flesh of the tomato.  Place tomatoes in your dish and season with salt and pepper.

Divide corn among tomatoes.  In a medium bowl, whisk together eggs and chives and season with salt and pepper.  Divide egg mixture among tomatoes and top with cheese.  Bake until egg mixture is set, about 45 to 50 minutes.  Serve with tomato tops and enjoy!

Pequeno almoço nutritivo - Do blog asnovenomeublogue.blogspot.com

- iogurte natural com um fio de mel
- 4 morangos
- mirtilos qb [ 10], como na imagem
- 1 ameixa
- 1 punhado [ 10] de amêndoas com pele