tag:blogger.com,1999:blog-28780062391057894442024-02-19T03:19:27.953-08:00Dukan Diet :: ReceitasReceitas para dietas ricas em proteína com restrição
de carboidrato, açúcar e gordura.Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2878006239105789444.post-76627455291398494722017-02-09T03:21:00.001-08:002017-02-09T03:21:40.757-08:00<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #93c47d; font-family: "georgia" , "times new roman" , serif; font-size: large;">PIZZA DE COUVE FLOR</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIhihhcbOlLiL1eSfnepTbEeVm-CAfjJF6ixwzQ87BvKbuQ-Ciof1KwmTkYqjNKQQhOnpmpu1QJL9M5jm9AUQz47gV8gxSrVG7C4KXg1E0b8jS1xANAS-79tZx0Tj3qDYQrMC2Ot7xSc/s1600/image2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIhihhcbOlLiL1eSfnepTbEeVm-CAfjJF6ixwzQ87BvKbuQ-Ciof1KwmTkYqjNKQQhOnpmpu1QJL9M5jm9AUQz47gV8gxSrVG7C4KXg1E0b8jS1xANAS-79tZx0Tj3qDYQrMC2Ot7xSc/s320/image2.PNG" width="320" /></a></div>
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<span style="color: #e69138; font-family: "georgia" , "times new roman" , serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">1 Couve-Flor crua e triturada</span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">1 ou 2 ovos (depende do tamanho da couve-flor) </span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">1/2 xícara de parmesão ralado</span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">1/2 xícara de muçarela ralada</span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Sal</span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Orégano</span><br />
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Pimenta</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6D1lvY2Rbd-x1YgDxt2EEp6vbpdudE4lpks02MtRMtZFMQ-rznhU0VtddPxZ6jJcAX0KbfcXFTK-sucmXwVWmB_v8CL2iux9RZqXTqB_Adr-7elUJvLZ-uSzypPAyugRBh_lGjYZWoI/s1600/image1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc6D1lvY2Rbd-x1YgDxt2EEp6vbpdudE4lpks02MtRMtZFMQ-rznhU0VtddPxZ6jJcAX0KbfcXFTK-sucmXwVWmB_v8CL2iux9RZqXTqB_Adr-7elUJvLZ-uSzypPAyugRBh_lGjYZWoI/s320/image1.PNG" width="320" /></a></div>
<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;"> Massa depois de assada</span><br />
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<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="color: #e69138; font-family: "georgia" , "times new roman" , serif;">Preparo:</span><br />
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<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Misture todos os ingredientes. Espalhe numa forma untada com azeite e leve ao forno</span></div>
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<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">pre-aquecido a 180º. Asse até ficar dourada e cuidado pois queima rápido!</span></div>
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<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Cubra com tomate pelado, muçarela, presunto, calabresa.. O que você preferir. Leve ao forno para </span><span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">assar a cobertura, derreter os queijos e está pronto!</span></div>
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<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Para dieta low carb use o catchup e a mostrada zero!</span></div>
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<span style="color: #fff2cc; font-family: "georgia" , "times new roman" , serif;">Bom apetite!</span></div>
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com0tag:blogger.com,1999:blog-2878006239105789444.post-55751959472570565942012-09-29T10:17:00.001-07:002012-09-29T10:19:39.974-07:00Ovos Cozidos<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcF8UXwKc4w0diToQnFGd2FxoPWrDbrE92nOel-_9ufil1vXpbkeDyuClXCh3b5TXFLgjeSP4ySacs-ghpD_Mwr1bAqwQLdC7qF1AjamVVexkhJWm3i7Bx_lkOylAcFoDSWeh-5fcxUM/s1600/ovos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcF8UXwKc4w0diToQnFGd2FxoPWrDbrE92nOel-_9ufil1vXpbkeDyuClXCh3b5TXFLgjeSP4ySacs-ghpD_Mwr1bAqwQLdC7qF1AjamVVexkhJWm3i7Bx_lkOylAcFoDSWeh-5fcxUM/s1600/ovos.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRS90u3ojoMJZVLd3P4vGwu6uhZ_tYCnPE7blMsAne8NGUYZRZ4g8eafTrp9SirCD7qODysIaf_h7iFMNBhW_A8B0ALOzlxopkTRNi6o5bBL5Z9HLYOQPEaKG8VnoBFIOj9Q7kpnUjJw/s1600/ovos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRS90u3ojoMJZVLd3P4vGwu6uhZ_tYCnPE7blMsAne8NGUYZRZ4g8eafTrp9SirCD7qODysIaf_h7iFMNBhW_A8B0ALOzlxopkTRNi6o5bBL5Z9HLYOQPEaKG8VnoBFIOj9Q7kpnUjJw/s1600/ovos.jpg" /></a></div>
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<span style="color: #e69138; font-family: Georgia, Times New Roman, serif;"> Eu nunca sabia por quanto tempo deixar os ovos cozinhando...</span><br />
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<span style="color: #fff2cc;">From: <a href="http://findbeautyinyourbones.tumblr.com/post/26118929462">http://findbeautyinyourbones.tumblr.com/post/26118929462</a></span><br />
<br />Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com4tag:blogger.com,1999:blog-2878006239105789444.post-43605208331789290702012-09-22T09:31:00.001-07:002012-09-22T10:03:50.242-07:00Purê de Espinafre<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWs4Yb1vALuq1CkVhwn-BjG9aQtTi0jP8ejrE97BQOewoNPj05q47xlMh6uhBjHQEPhHVP-1T0TcYGKBYK5UtDnFjAwRxRVcHgk6CIt1Xq3P08HNvHB3EDbxKqPquQmbtPOTlobFfuaY/s1600/pure+de+espinafre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBWs4Yb1vALuq1CkVhwn-BjG9aQtTi0jP8ejrE97BQOewoNPj05q47xlMh6uhBjHQEPhHVP-1T0TcYGKBYK5UtDnFjAwRxRVcHgk6CIt1Xq3P08HNvHB3EDbxKqPquQmbtPOTlobFfuaY/s1600/pure+de+espinafre.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAsNBEBgB4GL8kfcBbT8MBdf7tA30GeFS8KAQ35ldjxtHDZS3kqQgSFYXATmRugBbJ8HjCa33WQq36T-gIFBNXpMlv8I4Tns3bnLR6hFpklcuK0eiubESNuUJ-A01sZ5u82xU5JrPCpk/s1600/creme+de+espinafre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAsNBEBgB4GL8kfcBbT8MBdf7tA30GeFS8KAQ35ldjxtHDZS3kqQgSFYXATmRugBbJ8HjCa33WQq36T-gIFBNXpMlv8I4Tns3bnLR6hFpklcuK0eiubESNuUJ-A01sZ5u82xU5JrPCpk/s400/creme+de+espinafre.jpg" width="400" /></a></div>
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Espinafre</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Requeijão light ou Cream Cheese</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Sal</span><br />
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Cozinhar o espinafre. Deixar escorrer bem, passar no processador. Misturar requeijão light e sal a gosto. A quantidade de requeijão depende da quantidade de espinafre. Coloque aos poucos para não perder a consistência.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6a25r4Kv3YkQHJOLwrYh-qo-EjAD27nIpi9z_r-ziQDX_ZAUcYk5tZVYJr7OHxV6xU8ffoI-TFc7S7ZW5FSnbql0g1cpAbTBb07iRjFwQp5QqY7mu1ayqWHnfu0kZh55Z8UAuQswWkM/s1600/espinafre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp6a25r4Kv3YkQHJOLwrYh-qo-EjAD27nIpi9z_r-ziQDX_ZAUcYk5tZVYJr7OHxV6xU8ffoI-TFc7S7ZW5FSnbql0g1cpAbTBb07iRjFwQp5QqY7mu1ayqWHnfu0kZh55Z8UAuQswWkM/s400/espinafre.jpg" width="400" /></a></div>
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com1tag:blogger.com,1999:blog-2878006239105789444.post-63964326014369024012012-09-12T14:34:00.002-07:002013-09-12T19:38:57.944-07:00Torta de Couve Flor e Carne<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNn4SjJdfXDrU0GKAwp5d1epfl19R12Tg82dkIrhfm9pmarYyRBuQFwATJ2YI-xTTmFd5gcUBu705K39vi5eCUZMqgobu5nRTRyPud_8sCJ5Oe8zY_17GVk3Sm3_Av0d92Y2u4g9-MhY/s1600/couve+flor+e+carne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNn4SjJdfXDrU0GKAwp5d1epfl19R12Tg82dkIrhfm9pmarYyRBuQFwATJ2YI-xTTmFd5gcUBu705K39vi5eCUZMqgobu5nRTRyPud_8sCJ5Oe8zY_17GVk3Sm3_Av0d92Y2u4g9-MhY/s1600/couve+flor+e+carne.jpg" /></a></div>
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1/2 Couve-Flor cozida no vapor ( para não soltar água depois!)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">3 Ovos</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Carne moída (já pronta)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 Requeijão light </span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Sal</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Orégano</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Pimenta</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OPXFVx4CysxXAllecvqcT4WLCy1KfCF-pk_g8MZewpVXkuN3g_yyFb-RYnxblvmaEnTWwbi3TVfUq602BGMOX8EpPQbEJ34sxLiCNuGcA586-jZ6rdKBJzJfgDpC-r3S9RiYtyyTbSY/s1600/torta+couve+flor+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-OPXFVx4CysxXAllecvqcT4WLCy1KfCF-pk_g8MZewpVXkuN3g_yyFb-RYnxblvmaEnTWwbi3TVfUq602BGMOX8EpPQbEJ34sxLiCNuGcA586-jZ6rdKBJzJfgDpC-r3S9RiYtyyTbSY/s1600/torta+couve+flor+3.jpg" /></a></div>
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span><span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #fff2cc;">Num refratário colocar uma camada de carne moída e cobrir com uma camada de requeijão, usar todo o requeijão. Cobrir com a camada de couve flor, cortada em pequenos pedaços. Bater os ovos, temperar com sal e pimenta. Jogar por cima da couve flor.</span></span><br />
<span style="color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Por cima jogar um pouco de oréganos ou manjerona. Levar ao forno até dourar.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com7tag:blogger.com,1999:blog-2878006239105789444.post-23034538526115403152012-09-12T14:02:00.001-07:002012-09-22T10:06:16.733-07:00Lasanha de Beringela a Bolonhesa<div style="text-align: center;">
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fce5cd; font-family: Georgia, Times New Roman, serif;">2 beringelas grandes</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Carne moída</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">01 lata de tomate pelati em cubos</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Requeijão light</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Muçarela </span><span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">light</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Orégano</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fce5cd;"><span style="font-family: Georgia, 'Times New Roman', serif;">Cortar a beringela, na diagonal, em fatias de aproximadamente 1 cm de largura. Cozinhar no vapor por pouco tempo. Deixe escorrendo e quando estiver mais seca, começar a montar as camadas. </span><span style="font-family: Georgia, 'Times New Roman', serif;"></span></span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Forre um refratário com 1 camada de beringela e jogue por cima o molho de carne moída. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc3BybLjrcHZuuqkAdFlr3scc0q-sbuaUmC-pTXIQ5DMMvKbruPh9Ah3iX_8d4eDq3PEwl_OhH4Wg3qgO5eAZQZbkq2qmpbVonNPHi2gdN00wTu8LUFDZ-PyiJqI74pUVm_wLg3kpAOo/s1600/lasanha+beringela+bolohnesa+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc3BybLjrcHZuuqkAdFlr3scc0q-sbuaUmC-pTXIQ5DMMvKbruPh9Ah3iX_8d4eDq3PEwl_OhH4Wg3qgO5eAZQZbkq2qmpbVonNPHi2gdN00wTu8LUFDZ-PyiJqI74pUVm_wLg3kpAOo/s1600/lasanha+beringela+bolohnesa+2.jpg" /></a></div>
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Cubra com requeijão light e uma camada de muçarela light. Depois outra camada de beringela, 1 camada de molho a bolonhesa, cubra com requeijão e por último a muçarela light de novo. Polvilhe orégano e leve ao forno para gratinar.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com4tag:blogger.com,1999:blog-2878006239105789444.post-72082446591638636322012-08-31T16:46:00.001-07:002012-09-12T14:13:08.036-07:00Lasanha de Beringela ao Funghi<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fce5cd; font-family: Georgia, Times New Roman, serif;">2 beringelas grandes</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Fungui seco - </span><span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">55 gr </span><span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">( usei o chileno)</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Requeijão light</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Muçarela </span><span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">light</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Orégano</span><br />
<br />
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Cortar a beringela, na diagonal, em fatias de aproximadamente 1 cm de largura. Cozinhar no vapor por pouco tempo. Deixe escorrendo e reserve. Colocar o funghi em água quente para hidratar por 1 hora. Depois de hidratado, levar para uma frigideira, junto com a água e deixar esquentando. Coloque 2 colheres de queijão light e misture até obter um creme.</span><br />
<span style="color: #fce5cd;"><span style="font-family: Georgia, 'Times New Roman', serif;">Forre um refratário com 1 camada de beringela e jogue por cima esse creme com o fungui. Cubra com uma camada de muçarela light. Depois outra camada de beringela, </span> <span style="font-family: Georgia, 'Times New Roman', serif;">1 camada do reme do funghi</span> e <span style="font-family: Georgia, 'Times New Roman', serif;"> por último a muçarela light de novo. Polvilhe orégano e leve ao forno para gratinar.</span></span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com2tag:blogger.com,1999:blog-2878006239105789444.post-6643647163800059962012-06-17T08:15:00.004-07:002012-09-05T12:36:56.241-07:00Sopa de Abóbora com Camarão<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Abóbora (500 gr)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Gengibre</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Camarão</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Cebolinha</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">01 Cebola</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">01 pimentão amarelo</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">3 dentes de alho</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Sal e pimenta do reino a gosto</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Cortar a abóbora em pedaços e cozinhar com a cebola, pimentão e os dentes de alho. </span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Colocar um pedaço de mais ou menos 5 cm de gengibre na</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">panela para cozinhar junto.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Marinar os camarões em limão e sal. </span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Enquanto espera a abóbora, grelhar os camarões.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Depois q a abóbora estiver cozida passar no liquidificador. </span><span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">O pedacinho de gengibre vai junto!</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Voltar para a panela, juntar os camarões e temperar com sal e pimenta do reino a gosto.</span><br />
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<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Você pode usar a abóbora de sua preferência. </span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com0tag:blogger.com,1999:blog-2878006239105789444.post-40689600647914916112012-05-23T17:06:00.002-07:002012-09-05T13:06:15.403-07:00Sanduiche de Pepino<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">l pepino em fatias</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Atum</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Requeijão</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Cebolinha</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Fazer uma pastinha de atum com requeijão e cebolinha.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Fazer um sanduiche com as fatias de pepino.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com0tag:blogger.com,1999:blog-2878006239105789444.post-66878788614163623342012-05-05T10:27:00.002-07:002012-09-05T13:06:51.975-07:00Pão de Especiarias<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">8 colheres de sopa de farelo de aveia</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">4 colheres de sopa de farelo de trigo</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 colheres de sopa de leite em pó magro</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">6 colheres de sopa de queijo branco com baixo</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"> teor em gordura (queijo fresco ou requeijão)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 ovos e 2 claras de ovo</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 saquinho de fermento em pó (pó royal)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">especiarias (canela, noz moscada, alecrim)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 colherzinhas de adoçante em pó Tal & Qual</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 pitadinha de sal</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"></span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Numa tigela misture os farelos de aveia e trigo,</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">o leite em pó e o fermento. Junte o queijo e</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">misture bem, depois os ovos e as três claras.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Envolva até estar tudo bem misturado. Adicione</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">as especiarias, o adoçante e a pitadinha de sal.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Aqueça o forno a 180 graus. Unte uma forma</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">retangular (tipo cake) com um pouco de óleo,</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">retire o excesso com a ajuda de papel de cozinha</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">absorvente. Deite a mistura do pão de especiarias</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Dukan na forma. Leve ao forno durante 45 minutos.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Comprove se está bem cozido com a ponta de uma faca</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">ou um palito, tem de sair seco. Retire do forno,</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">deixe arrefecer um pouco e desenforme.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Com respeito às especiarias, à falta de todas,</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">só alecrim e noz moscada é suficiente.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Esse pão é o que fica mais parecido com o pão tradicional. O alecrim faz enorme diferença no sabor!</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">O meu ficou assim, baixinho, pois fiz metade da receita.</span><br />
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<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">E gente, é lógico que um pão com baixo carboidrato nunca vai ser tão bom quanto um pão, com todas as farinhas e gorduras dos pãezinhos franceses por exemplo... A intenção aqui é dar uma melhorada na dieta. </span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comtag:blogger.com,1999:blog-2878006239105789444.post-86552592998604034652012-05-01T16:21:00.002-07:002012-09-05T13:05:38.501-07:00Nhoque<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">1 ricota fresca</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">1 maço de espinafre</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">4 colheres de sopa de aveia</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">alho</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">cebola </span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">sal</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">orégano</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Para o molho:</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">1 lata de atum sólido</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">1 lata de tomte pelati</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Canela</span><br />
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Ferva o espinafre e deixe escorrer bem.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Se ficar soltando água vai estragar o ponto do nhoque.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Passe o espinafre no processador ou no liquidificador, com os temperos, como orégano, cebola e alho.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Adicione a ricota. o ponto deve ser firme, como um patê.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Adicione a aveia.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Faça bolinhas , espalhe num refratário e leve ao forno por 10 minutos para assar.</span><br />
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Molho:</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Esse molho é de uma receita do Jamie Oliver <a href="http://www.saboresdecanela.com/2009/12/pasta-da-jools.html" target="_blank">(Jool's Pasta)</a>. Cortei o azeite e o óleo do atum q ele usa para refogar...</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Numa panela coloque o atum sólido, os tomates com o caldo. Tempere com sal, </span><span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">pimenta do reino e canela.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Cubra os nhoques com o molho de atum e coloque muçarela light picada por cima.</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Leve ao forno para derreter a muçarela e sirva. </span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">É uma delícia!</span><br />
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #fce5cd; font-family: Georgia, 'Times New Roman', serif;">Quem não quiser atum, pode fazer um molho ao sugo com folhinhas de manjericão.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comtag:blogger.com,1999:blog-2878006239105789444.post-9940505303059864582012-04-30T11:28:00.002-07:002012-09-05T13:07:43.275-07:00Escondidinho Dukan<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Couve-Flor</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Nóz Moscada</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Carne moída (já pronta, a seu gosto)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Requeijão light ou cream cheese</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Muçarela light</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Purê de couve-flor:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Cozinhar a couve flor até ficar bem molinha. O segredo é cozinhar bastante para que o purê tenha a cor branquinha e o sabor mais suave. Depois de cozida, deixar escorrer bem, amassar ou passar no processador. Misturar requeijão light e colocar um pouquinho de noz moscada e sal a gosto.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Num refratário colocar a carne moída, cobrir com requeijão light ou cream cheese e colocar por cima o purê de couve flor. Cobrir com muçarela light e levar ao forno para gratinar.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comtag:blogger.com,1999:blog-2878006239105789444.post-55857260330066992252012-04-30T10:43:00.000-07:002012-09-22T09:35:59.131-07:00Mousse de Pepino<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 caixas de gelatina de limão diet</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 xícara de água</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 1/2 xícara de ricota</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">3 pepinos japoneses ou 2 dos grandes</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 colher das de sopa de requeijão light</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1/2 cebola</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Mostarda, sal e molho inglês a gosto</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Pimenta do reino a gosto</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Dissolver a gelatina em água e misturar tudo no liquidificador. Bater bem.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Como a mousse fica adocicada, temperar bem. Caso prefira menos adocicada, basta usar 1 gelatina diet de limão e 1 sem sabor. Levar para geladeira até endurecer. desenformar e servir.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrefIuSuTaOPxx-WvPkCM78cQhyphenhyphenQSn-QOwX62qAhRj6-qcYX1_6Dtzu84O9XC0N4k9ikO5RMJzJVT8_bLQhhHikX9oPTCh5yp3yYXS3gzSwZWOWDOqaQGv2NntmUVZSggOobRecwHZPI/s1600/atum+co9m+mousse+de+pepino4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDrefIuSuTaOPxx-WvPkCM78cQhyphenhyphenQSn-QOwX62qAhRj6-qcYX1_6Dtzu84O9XC0N4k9ikO5RMJzJVT8_bLQhhHikX9oPTCh5yp3yYXS3gzSwZWOWDOqaQGv2NntmUVZSggOobRecwHZPI/s1600/atum+co9m+mousse+de+pepino4.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mousse de pepino e atum grelhado com crosta de gergelim!</span>
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<br class="Apple-interchange-newline" />Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com6tag:blogger.com,1999:blog-2878006239105789444.post-5152386928460509242012-04-30T07:43:00.005-07:002012-09-05T13:11:04.444-07:00Suco Ginger<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;">Ingredientes:</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 limão siciliano (acho menos ácido) ou do comum</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Gengibre em pó ou fresco ralado</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Adoçante</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Tirar o suco de um limão. Misturar </span><span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 colher de chá rasa de </span><span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">gengibre em pó, ou ralar um pouco do gengibre fresco. Colocar adoçante e gelo!</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Se usar o gengibre fresco é melhor coar antes de servir. Pode também bater no liquidificador um pedaço de gengibre com o suco de limão.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">O gengibre fresco deixa o suco mais picante.</span><br />
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br /></span>Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comtag:blogger.com,1999:blog-2878006239105789444.post-23000160781860963572012-04-30T06:52:00.001-07:002012-09-05T13:12:22.760-07:00Tomate Recheado<span style="color: #ffd966; font-size: x-large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG08nvL0G_bPW_yysN_ftHUDQbwI3B00qIdofFpFkd1hxkfLXgYLznLoQhaJsgifM26eckZ-89nuSPQmxR2FJCEgJhF5Z_0BeMKOMSHicKQCSZIt0i7E9LYDjj1asHUDC4kFrcxGKGzgk/s1600/Tomate+Recheado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG08nvL0G_bPW_yysN_ftHUDQbwI3B00qIdofFpFkd1hxkfLXgYLznLoQhaJsgifM26eckZ-89nuSPQmxR2FJCEgJhF5Z_0BeMKOMSHicKQCSZIt0i7E9LYDjj1asHUDC4kFrcxGKGzgk/s1600/Tomate+Recheado.jpg" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYElBSp8dmYbOeMF3hdM2vs1JZaeBg5lVK8HtzI7wbKVCs9lRKzsL10_zobL35yQ-opAztJPEENqy8J75AmMPR4syxFOrLdPaaVoX2JDamnKv8quDXsPzLrnpWiitsEKF2U_cRgJv84-c/s1600/tomate+recheado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYElBSp8dmYbOeMF3hdM2vs1JZaeBg5lVK8HtzI7wbKVCs9lRKzsL10_zobL35yQ-opAztJPEENqy8J75AmMPR4syxFOrLdPaaVoX2JDamnKv8quDXsPzLrnpWiitsEKF2U_cRgJv84-c/s1600/tomate+recheado.jpg" /></a><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif; text-align: -webkit-auto;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 tomate para salada</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Atum</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Requeijão</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Cebolinha e salsa</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Fazer uma pastinha com atum, requeijão e salsa e cebolinha. Pode colocar também um pouco de mostarda para temperar. Tirar o miolo do tomate e colocar dentro a pastinha. Pode fazer um vinagrete e regar o tomate.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Vinagrete doce: vinagre + adoçante.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comtag:blogger.com,1999:blog-2878006239105789444.post-34032893536829438372012-04-30T06:38:00.002-07:002012-09-05T13:13:05.615-07:00Sunomono Dukan<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 pepinos japoneses</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Kani</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Vinagre de arroz</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Adoçante em pó da sua preferência</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Cortar o kani em pedaços e os pepinos em rodelas fininhas.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Misturar o vinagre com adoçante e um pouquinho de água gelada. Misturar esse vinagrete com os pepinos e o kani.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Pode servir numa folhinha de endívia.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com1tag:blogger.com,1999:blog-2878006239105789444.post-70129419635047623682012-04-30T06:27:00.003-07:002012-09-05T13:13:51.986-07:00Panqueca Dukan<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpLyOi1sk5QoyFLqzO28UcwxBa_HF4MAPlsjqll4ge8brlFa7XpjYeiSiYOQ2PfYoNkvZGuV0favnxCKMQ082xVrhRil9cWwngga0nojWXWcQB4NX-xl_ypBGqvzYFO1YikVsGU-dzz0/s1600/panqueca.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYpLyOi1sk5QoyFLqzO28UcwxBa_HF4MAPlsjqll4ge8brlFa7XpjYeiSiYOQ2PfYoNkvZGuV0favnxCKMQ082xVrhRil9cWwngga0nojWXWcQB4NX-xl_ypBGqvzYFO1YikVsGU-dzz0/s1600/panqueca.jpg" /></a><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 colheres das de sopa de farelo de aveia (Oat Bran)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 colhere das de sopa de farelo de trigo</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 colheres das de sopa de leite desnatado</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 ovo</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Misturar os ingredientes (eu uso o mixer) e levar para a frigideira, untada com azeite.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Para retirar o excesso do azeite passar um guardanapo na frigideira.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Depois de pronta é só rechear.</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com3tag:blogger.com,1999:blog-2878006239105789444.post-18256022872453816462012-04-30T05:51:00.003-07:002012-09-05T13:14:36.391-07:00Escondidinho Dukan 2 - (Só proteína)<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Carne moída (já pronta, a seu gosto)</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Requeijão light ou cream cheese</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Muçarela light</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Num refratário colocar a carne moída, cobrir com requeijão light ou cream cheese. Cobrir com muçarela light e levar ao forno para gratinar.</span><br />
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Você esquece q está de dieta comendo esse escondidinho...</span><br />
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.comtag:blogger.com,1999:blog-2878006239105789444.post-70096022499200846362012-04-30T05:01:00.004-07:002012-09-05T13:17:01.421-07:00Pão Dukan<br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">2 colheres das de sopa de farelo de aveia (Oat Bran)</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 colheres das de sopa de farelo de trigo</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">3 colheres das de sopa de leite desnatado</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 ovo</span></div>
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">1 colher das de café de fermento Royal</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Sal a gosto</span></div>
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">Misture tudo, (eu uso o mixer), e levar para o microondas por 3 minutos.</span><br />
<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;">OBS: Para melhorar o sabor, pode colocar canela, alecrim ou as especiarias que prefira!</span><br />
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<span style="color: #fff2cc; font-family: Georgia, 'Times New Roman', serif;"> Pão inteiro, antes de fatiar.</span></div>
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Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com20tag:blogger.com,1999:blog-2878006239105789444.post-86595020400603363432012-04-24T13:49:00.002-07:002015-02-12T07:54:59.185-08:00Pudim de Leite Dukan<div style="text-align: center;">
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Ingredientes:</span></div>
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<span style="color: #fff2cc;">4 ovos</span><br />
<span style="color: #fff2cc;">14 colheres (sopa) de leite em pó desnatado</span><br />
<span style="color: #fff2cc;">300 ml de leite desnatado</span><br />
<span style="color: #fff2cc;">04 colheres (sopa) de adoçante Tal & Qual</span><br />
<span style="color: #fff2cc;">Baunilha</span><br />
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<span style="color: #e69138; font-family: Georgia, 'Times New Roman', serif;">Preparo:</span><br />
<span style="color: #fff2cc;">Bater todos os ingredientes no liquidificador. </span><br />
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<span style="color: #fff2cc;">Para a calda: </span><br />
<span style="color: #fff2cc;">Colocar numa forma um pouco do adoçante Tal & Qual, levar ao fogo rapidamente com um poquinho de água e jogar a massa lá.</span><br />
<span style="color: #fff2cc;">Levar ao forno em banho maria por 30 min.</span><br />
<span style="color: #fff2cc;"><br /></span><span style="color: #fff2cc;">O único adoçante capaz de caramelizar é o Usemetade. Nunca consegui encontrar e portanto não sei os valores nutricionais do produto. Sei q carameliza e é diet. Uma leitora informou que ele tem alto valor de carboidratos... vale uma pesquisa pra ver se compensa o seu uso.. .</span><br />
<span style="color: #fff2cc;">Quem souber o quanto de carboidrato tem numa colher sopa, que é suficiente para dar uma corzinha na calda, conta pra gente!</span><br />
<span style="color: #fff2cc;"><br /></span>
<span style="color: #fff2cc;">Na dieta Atkins por exemplo pode-se consumir até 20gr de carbo na primeira fase e 40gr na segunda.</span><br />
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<a href="http://ddukan.blogspot.com/">Visualizar blog</a><br />
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<span style="color: #fff2cc; font-size: large;"><br /></span>Flavia Esteveshttp://www.blogger.com/profile/10824622857818312456noreply@blogger.com21