Tag: breakfast

All crazy about vegetable milk, king of Hollywood stars' breakfast – Italian Cuisine

From Madonna to Salma Hayek, through Blake Lively and supermodel Elle MacPherson: here is the army of divas who have decided to convert to almond milk, coconut, soy & co

Almond, soy, rice, coconut: le vegetable alternatives to the milk vaccine are now an integral part of the daily lives of many people, as is also underlined by the recent study conducted by the observatory Isola Bio Lab on breakfast trends. On the other hand, the fascination of these beverages, with their intense flavor and at the same time their exceptional nutritional properties, is absolutely undeniable. The well known also Hollywood stars, which from the top of their social profiles followed by millions and millions of devoted followers increasingly promote these products as an integral part of a healthy diet. And a camera-proof diet.

Exceptional testimonial

For example, among the celebrities who have made vegetable milk a lifestyle, we find the actress Blake Lively, founder of the portal dedicated to wellness and lifestyle Preserve: the now former Serena van der Woodsen in the Goddip Girl series said she followed a diet with a very low dairy content, where however she inevitably figures the coconut milk. And it is not the only one: also Madonna, Demi Moore and Matthew McConaughey have shown themselves to be fans of this drink over the years; as well as the top model Elle MacPherson, nicknamed "The Body", the body, always very careful to follow a balanced and more than healthy diet. He candidly confessed his personal obsession with the almond milkinstead, the irrepressible Mexican actress Salma Hayek: apparently this product would be among its very personal secrets for having a radiant skin.

The expert's opinion

Yes, but beyond Hollywood fashions, what are the real benefits that these plant-based drinks can bring to our diet? The answer is the nutritionist biologist Annalisa Olivotti: «Today we tend to introduce these products based on soya, rice, almond, oats and coconut, instead of the normal milk. Based on their energy intake and calorie and fat content -, the expert explains – my advice is to alternate between the different drinks, and to consider the best ones for your needs on a case by case basis. Almond milk, for example, can represent a good supply of calcium, vitamins and antioxidants. Rice milk, on the other hand, is a food poor in proteins, but traditionally considered refreshing and rebalancing for the gastrointestinal tract. Soy milk has a good balance between sugar and protein and has a low glycemic index . In short, it seems to be fundamental to learn to read the labels correctly of the various products, to guarantee our body a correct supply of all the necessary substances. To reiterate this, in this case, is the volume All types of vegetable milk, written in collaboration with Luigi Mondo and Stefania Del Principe, who in addition to illustrating the different characteristics of these products also suggests how to use them in the kitchen, with special recipes ranging from the first to dessert.

Fruit for breakfast: delicious and colorful ideas – Italian Cuisine

Eating fruit for breakfast is a genuine cure for health: you will be charged with energy, protein and vitamins and you will not get hungry for lunch

There fruit at breakfast it is a great way to start the day. Rich in water, fiber, vitamins and mineral salts, fruit is the ideal food to combine with protein and carbohydrates for a complete and healthy meal.

Why is it better to eat fruit for breakfast?

In the morning, when we do Breakfast, The stomach has been fasting for many hours. Fill it with fruit and not with foods full of calories and few vitamins and fiber, hardly digestible and that do not provide energy to start the day, is a authentic cure-all for the natural well-being of the body and for having a source of energy and vitality.

The ideal is to accompany the fruit at breakfast with cereals and foods rich in protein and slow-absorbing carbohydrates, so as to keep a healthy, varied and balanced diet and fill up with power.

Fruit for breakfast: which one to choose?

Fruit is fine, but what is the best for breakfast? Let's say immediately that there is no ideal fruit to eat as soon as you wake up, it depends on taste of each and the combination with which we consume it. If we really want to make a hypothetical list, we can include the ideal breakfast fruit: grapefruit, red grapes, oranges and mandarins, kiwis, le strawberries, bananas, pineapple, watermelon, melon, peaches, pears and apples, plums, raspberries and cherries.

A very long list in which it is not at all complicated to find the preferred one. As for the combinations, the imagination is almost unlimited.

Healthy and tasty recipes to eat fruit for breakfast

Let's start this tour with a fantastic one fruit salad of fruit, to be combined with oat flakes, a juice and a coffee. A colorful, nutritious, balanced and very good breakfast that will give you the right boost to start the day. If you like strawberries, you can combine them with a cup of whole grains and a kiwi, or prepare an apple juice and combine it with walnuts and pineapple for a light and tasty recipe.

If you want to start the day with the right sprint you can try this delicious fruit salad pears and dates with peanut waffles. If you love it instead yogurt, take that Greek and enrich it with the fruit that you like best, will be fine of the peaches cut into pieces, or a fresh melon or red grape berries, all tasty combinations that will make the yogurt even more good and nutritious.

If you like them bananas you can think of one shake quick and easy to make protein, with milk or yogurt and other types of fruit to your liking, such as kiwis, strawberries and oranges. Or a tasty sliced banana with a pureed honey and an orange juice for a full of vitamins and energy.

If you like the savory breakfast and you want to complete it with fruit you can try to eat a few slices of ham or cooked – perhaps with eggs for a full protein – with wholemeal bread and a glass of juice grapefruit. Eating fruit for breakfast will help you regulate your intestinal transit, satisfy you and make you feel better.

Jam

If you like jam, breakfast is the perfect time to eat it. Let it be apricots, cherries or of oranges does not matter, but remember not to overdo it (there are still many sugars) and to combine it with some rusks (better if wholegrain) and a glass of fresh milk or a jar of yogurt.

Easter breakfast – Italian Cuisine – Italian Cuisine

The salty breakfast? Between Lazio, Umbria and Marche is done once a year, the day of the Resurrection. Among boiled eggs, savory and sweet pizzas, capicolli, and coratella with artichokes. And then, do you know what the squajo is?

Brunch and savory breakfasts? They also exist in the Italian gastronomic tradition even if, as a rule, only one day a year: the Easter morning. We are talking about the Easter breakfast, widespread ritual especially in Rome and Central Italy. A break of the strongly symbolic fast and rich in flow, both sweet and savory.

The omelette

In Rome, for example, early in the morning the tradition states that, on a table laid out properly for special occasions, dishes like the omelette with artichokes, the violets obviously, which can be found in March but also in April.

Symbolic plate

The protagonist of the table, usually placed in the center, is a dish as simple as it is symbolic: le hard-boiled eggs, symbol of the Resurrection. The apparently animated object that comes to life, just like Jesus in the tomb.

What a delicacy with entrails

Although the most particular dish is undoubtedly the coratella with artichokes. It is prepared by marinating the heart, the kidney, the gargarozzo of the lamb in pepper and mint for one night. And, in separate bowls, the lungs on one side, the liver and sweetbreads on the other. Then they sauté the sliced artichokes with onion in extra virgin olive oil, blending with white wine and water. In a second pan they are browned in oil – until they have browned – also the heart, the kidney and the gargarozzo, which once colored will be added to the pan with the artichokes; then the procedure will be repeated with the lungs and finally with liver and sweetbreads. When all the ingredients are gathered together, cook for 3-4 minutes and leave to cool. Final touch, a handful of fresh mint. The symbolism of this dish is obviously linked to that of the Easter lamb, symbol of innocence and candor, and therefore of the sacrifice of the Son of God.

A wait that lasted from Christmas

Another typical element of the "Easter brunch", i cured meat. In Umbria the prince role is assumed by the capocollo local, consumed with the "Easter pizza" with cheese. Set to mature at Christmas, it is at Easter that the casket of this goodness opens up, almost a "resurrection" of the palate, a perfect and secular coincidence between the rhythms of nature and those of the liturgical calendar. Similar to the Emilian cup in appearance, the taste is however quite different. The meat is salted, peppered and then flavored with pepper and coriander: the salami is then wrapped in "greaseproof paper" or "slaughter", or in a gut. Typical for its marbling, the capocollo at Easter is often flanked by the leanest lombetto, made with loins, one of the most prized parts of the pig.

Divine cheese

Staying in Umbria, in the Easter breakfast the capocollo is not eaten with bread but with the At Easter Cheese Pizza, very similar to the crescia di Pasqua Marche. It is a kind of leavened bread with parmesan, pecorino and emmenthal, excellent to be enjoyed alone, or with another very common Easter salami between Lazio and Umbria, that is the coral salami. It is one of the salami pork butchers par excellence, made with lean shoulder pork and the addition of the typical fat lardons.

The beaten one

The role of the dessert, in Rome, is traditionally played by the "beaten pizza”, Similar to sponge cake. It is made with fresh eggs, sugar, flour, vanilla, lemon peel, salt, butter and baking powder. And it is excellent to combine with the more modern (as well as Turin) Easter egg, to the delight of even the little ones.

Greedy chocolate

Even if, above all, in Lazio, he became mad about it squajo or chocolate squajo, hot chocolate served in a cup. A tradition particularly alive today at Tuscania (the festival is held in October): the ingredients are milk, cocoa, starch, sugar, vanilla and cinnamon.

It looks like a panettone

While, in Umbria, breakfast is made with the "sweet Easter pizza”, In the aspect very similar to the panettone. It is prepared with eggs, flour, yeast, sugar, butter, milk, vanillin, candied fruit, raisins (but not always), orange and lemon peel, with a very long leavening. Even the pizzas, whether sweet or savory, hide a profound religious symbolism, linked to the wheat and the Eucharist and therefore to the Body (risen) of Christ.

The Marche piconi

In Marche, in addition to growing sweets and with cheese, in the province of Ascoli Piceno find room for breakfast i piconi: a simple recipe of the country tradition that sees the cheese as protagonist, always very abundant at this time of the year thanks to the birth of many lambs in the flocks of sheep. They are salted ravioli that are filled with a mixture of eggs and cheese, baked in the oven. The symbolism of the eggs can also be found here in the omelette, this time with mint or with wild asparagus, onions, artichokes, borage. Or, as in Jesi, with a mix of aromatic herbs: sage, rosemary, basil and mint.

A particular sheep

Among the savory dishes in the Marche region, seasonal delicacies such as fava beans and pecorino cheese appear, while among the desserts, the Easter pizza appears in principle similar to the Umbrian one, sometimes with the addition of “fiocca”, a sweet decorated icing sugar with colored sprinkles. Curious, between Loro Piceno and San Ginesio, thesweet lamb, a shell of short pastry with the characteristic lamb shape that contains a filling of chocolate, eggs, chopped almonds, sugar and candied fruit. All finely decorated with a glaze of icing sugar and egg whites whipped until stiff or with chocolate. Similar traditions can also be found in Tuscany and in Abruzzo.