Download
1 / 6
0 likes | 11 Views
12 minutes ago - COPY LINK TO DOWNLOAD : https://aduhkacongbeknasengak.blogspot.com/?book=1641526807 | READ [PDF] Essential Ketogenic Mediterranean Diet Cookbook: 100 Low-Carb, Heart-Healthy Recipes for Lasting Weight Loss | Sample Recipe Lemon-Olive Oil Breakfast Cakes with Berry Syrup Weekends are made for pancakes! Olive oilufffdbased cakes are a common staple for the Mediterranean baker. The lemon flavor is a light and refreshing new twist on a breakfast favorite To Make the Pancakes 1. In a large bowl, combine the almond flour, baking powder, and salt and whisk to break up any clumps. 2.
E N D
The Natural Candida Cleanse: A Healthy Treatment Guide to Improve Your Microbiome in Two Weeks
Description SAMPLE RECIPE Florentine Frittata Serves 2 | Prep Time 5 minutes | Cook Time 10 minutes With detoxifying properties found in artichokes, herbs, and leafy greens, this healing frittata is a quick and easy, yet filling and flavorful breakfast. Look for free- range eggs, which are full of heart-healthy fatty acids, vitamins, and quality protein. INSTRUCTIONS 1. Combine the eggs, salt, pepper, and herbs (if using) in a small bowl and whisk well with a fork. Set aside. 2. Preheat the broiler to 450ºF and position a rack in the upper half of the oven. 3. Heat the oil in a small (4- to 5-inch) ovenproof skillet or omelet pan over medium heat. Add the spinach, tomatoes, and artichoke hearts and sauté 1 to 2 minutes, until the spinach is just wilted. 4. Pour in the egg mixture and let it cook undisturbed for 3 to 4 minutes over medium heat, or until the eggs begin to set on the bottom. 5. Breaking the goat cheese into clumps (if using), sprinkle along the top of the egg mixture and transfer the skillet to the oven. 6. Broil for another 3 to 4 minutes, or until the frittata is firm in the center and golden brown on top. 7. Remove the frittata from the oven and run a rubber spatula around the edge to loosen the sides. 8.Transfer the frittata to a large plate or cutting board and slice it in half to make 2 servings. Serve warm or cold atop a salad for a light lunch. PER SERVING Calories 262 Total fat 23g Protein 12g Sodium 429mg Fiber 1g Substitution Tip You can substitute frozen spinach or other dark leafy greens for fresh, but make sure to reheat the frozen greens first and thoroughly drain all the liquid to avoid a soggy frittata. INGREDIENTS 4 eggs 1/4 teaspoon salt and 1/8 teaspoon freshly ground pepper 1/2 teaspoon dried or 1 tablespoon fresh chopped herbs such as rosemary, thyme, oregano, and basil 2 tablespoons olive oil 1 cup fresh baby spinach or arugula leaves 8 cherry tomatoes, halved 4 ounces canned quartered artichoke hearts, rinsed, drained, and thoroughly dried (optional) 2 ounces soft goat cheese (optional, if including dairy)
