Tag: fat

break with the snack (but without getting fat!) – Italian Cuisine

Being so many hours in front of the computer makes you hungry, especially if you work from home, get bored a bit and the fridge is always at hand. Here are 5 tasty and light snacks

When you work from home, smart working, it is very difficult to keep your concentration level high and keep it at bay want to continually open the refrigerator.
That's why we want to suggest you some light and tasty snack, suitable for appeasing the sense of hunger and perfect for finding the right energy to devote to work.

5 meals a day every day

Don't forget that 5 meals a day are essential whether you work outside the home or at home.
So never skip breakfast, lunch and dinner, but neither do you mid-morning and mid-afternoon snacks.
You can also have more snacks a day if you feel the need, but choose carefully what to eat.
Dried fruit, fresh fruit, a yogurt, fresh vegetables, a cube of chocolate they are all things that are part of a normal diet, balanced and correct, but do not exceed in quantities, especially if yours is not hungry, but simply boredom or anxiety.
To appease nervous hunger always sip a herbal tea fragrant and spicy and unsweetened.

Light snacks, but with a taste for smart working

Here are a few quick recipes to be prepared when the stomach grumbles a little and is not satisfied with a simple fruit, but wants to be a little pampered.
Just turn what we usually consume as a snack into something more inviting.
Take a few more minutes to prepare and consume these dishes and your sense of satiety will accompany you for longer.
And then remember that the eye also wants its part, so set the table even for a snack and do not eat in front of the computer.

Yogurt and chocolate

What seems like a slightly excessive idea for a snack because it looks like anything but a yogurt is actually the ideal option for those who are hungry and want something good, but not too heavy in terms of nutrients.
A protein concentrate with few fats and few sugars, if not those of dark chocolate.
How do you prepare this sort of mousse?
Very simple, just dissolve 20 g of 75% dark chocolate in the microwave or in a water bath and let it cool for a few minutes.
Then, in a large bowl, mix everything with a pack of Greek yogurt white and thin.
The quantity of chocolate proposed is the ideal one to consume throughout the day, so rest assured even if you follow a low-calorie diet!
Decorated with coconut flakes if you like them or with a sprinkling of cocoa and enjoy!

Edamame cream

The edamame they are soy beans that are eaten in Japanese restaurants, but which you can now buy in all supermarkets in frozen bags.
They are prepared steamed or simply by heating the closed bag in the microwave for a few minutes.
Once cooled you can consume them with a pinch of salt and munch on them naturally, or you can prepare this spread cream on whole wheat croutons or to accompany raw vegetables in pinzimonio.
Blend the edamame with a handful of pine nuts or almonds peel, a little water, a drizzle of extra virgin olive oil and then use this sort of hummus as a snack, but also as a sauce for a pasta or a sandwich.
It is a healthy and light idea, rich in protein and nutritionally balanced.
You can also enrich the edamame cream with grated Parmesan and aromatic herbs such as and fresh basil or mint.

Black cabbage chips and pumpkin and sweet potato sticks

These two ideas are perfect for an afternoon snack that feels a bit like an aperitif.
Turn on the oven and in a few minutes you will have crunchy vegetables to munch on.
To prepare the black cabbage chips simply wash the leaves and then cut the softer part.
Dry well, season with very little oil, salt and spices to taste and cook everything in the oven at 180 ° for 5 minutes. If some leaves are still soft, let them cook a little longer.
The pumpkin and potato chips desserts are prepared like baked potatoes, but in the shape of a stick.
Peel the potatoes and the pumpkin, cut everything in thick enough sticks, then season with oil and salt and cook in the oven at 200 ° for about 20 minutes.
You can enjoy these vegetables with a cream made from low-fat white yogurt, lemon juice, chives or mint, mustard, salt and pepper.

Spoon avocado

According to nutritionists, an avocado a day would be a cure-all for our well-being.
We don't want to suggest the classic avocado toast that more than a snack is a single meal, but we want to offer you a very simple and quick idea.
Cut an avocado in half keeping the peel, extract the seed and season with oil, salt, pepper and lemon juice. Then scoop out the pulp with a teaspoon and enjoy your healthy and energy-rich snack with super good fats.

Cooked fruit

Often in diets a fruit is indicated as a snack, but the idea of the apple cut into wedges or nibbles, of the banana and the orange does not put you in a good mood that's why we want to offer you fruit-based snacks yes, but slightly more inviting and equally healthy.
There cooked apple, for example, often underestimated. Take a beautiful apple of the quality you prefer, wash it, dry it and take it only in a core with the special scoop, or cut it in half.
Place it in a baking dish with parchment paper and drizzle it with the juice of an orange or lemon.
Season with a handful of sliced almonds or walnuts, a sprinkling of cinnamon and a little brown sugar. Bake at 200 ° for about 15 minutes. Eat the apple when it is lukewarm and you will find that it is not exactly a hospital dessert as you imagined!
Bananas and oranges, on the other hand, are excellent caramelised in a panto.
Cut the bananas in half lengthwise and cook them with a little brown sugar and a little lemon juice. Also in this case abound with cinnamon and when they are golden brown taste them maybe with a spoonful of yogurt.
The same applies to oranges, which must be cut in section, with or without peel, deprived of seeds and caramelized also with a drop of Marsala. In addition to cinnamon, in this case you can use star anise.

If you are working from home and you no longer know how to satisfy the desire for something good, browse the gallery!

Sour butter and rancid fat. When the kitchen defies common sense – Italian Cuisine

The chefs play with ancestral tastes and forgotten products, challenging our foreclosures and looking for new flavors. Good to eat, but not to think about? Change your mind with a (sexy) recipe

Acid, rancid, bitter, burnt … are not exactly words that make you hungry, on the contrary. And yet they are increasingly common on restaurant menus today. The chefs are looking for new flavors and with often ancestral procedures they recall forgotten preparations such as fermentations. But it's true, they also try to amaze us and capture our attention, challenging us to order dishes that sound like disturbing. But that I'm not at all.

"Rancid"It is said of a fat altered by contact with oxygen and evokes tastes such as that of old oil, of forgotten dried fruit who knows where and when the butter has now turned yellow, acid and with a bitter aftertaste: a disgust. We reject the idea of rancid like that of bitter or acid, from the bottom because our body recognizes it instinctively as a danger. Rancid means spoiled, but rancidity is also a necessary process for obtaining spicy cheeses or blue cheeses, it is part of ancient products that are found in every tradition, in the north and south of the world (storage before the refrigerator generated foods such as smen Moroccan or Slovenian fermented cottage cheese). In the absence of a necessity, the rancidity masterfully governed has become a way to develop new tastes, and the chefs juggle us with increasing pleasure.

Strong ricotta and rancid fat, from chef

Large pots of fermented ricotta are stored in the Hiša Franko cellar, Ana Roš and Valter Kramar's restaurant in Kaporid, Slovenia. It is eaten for breakfast on bread and is often found in the dishes on its menu, combined with the flavors of the forest, smoked eel or beetroot. Its iconic dish, not surprisingly, is Potato cooked in hay with fermented ricotta, a gourmet version of a grandmother's recipe.

Pasta, garlic, rancid fat and chili pepper is one of the (excellent) dishes that are eaten at Bros, a Michelin star restaurant in Lecce by chefs Isabella Potì and Floriano Pellegrino. In this recipe, spaghetti is cooked and then creamed in fat obtained by boiling the waste of Salento ham fat, and then seasoned with garlic and sweet and spicy pepper powder. But just from Bros one of the signature dishes is the Ricotta forte and ricci, in which they use a typical ancient Apulian product with an intense, spicy and slightly bitter taste.

The fat of the Iberian ham

Rancid is the flavor that the Spaniards pursue in the extreme seasonings of raw ham, which year after year sees the fat transform to a golden color and an aromatic flavor with notes of wild herbs, mushrooms, truffles … cheese. Joselito Iberian ham, undoubtedly the most famous in the world, is also aged for ten years, served at room temperature, dark and deliberately unctuous, and the flavor is unforgettable.

Marchesi's sour butter

Sour butter, on the other hand, is nothing new. The father of the kitchen Gualtiero Marchesi used sour butter to whisk the risotto, necessary to impart acidity and therefore balance to the dish. In France, sour butter has a more elegant name, beurre blanc, and sees the addition of sour cream. To make it Italian, Marchesi eliminated the crème fraîche and studied a different procedure: lightly fry the butter with chopped onion and white wine, let it simmer slowly and then filter. Add more butter, mix and put back in the refrigerator until ready for use.

The recipe for sour spaghetti

At the pastry-restaurant Venom of Brescia, the chef Maurizio Amato uses the same technique to prepare acid spaghetti, with butter and beetroot. To amaze, and to break our prejudice towards words, flavors and memories, and to conquer: the name of the recipe is Visceral Love and these Spaghettoni sour butter and beetroot offers them for Valentine's Day.

Recipe

Ingredients for 2 people

1 golden onion
50 g of white wine vinegar
110 g of white wine (Pinot bianco)
120 g of butter
2 red turnips
120 g of Felicetti Spaghettone

Method

Blend the turnips, sift to obtain the juice. In a saucepan over low heat, put the onion cut into thin slices. Add vinegar and wine until the onion takes on a transparent appearance and the alcohol has evaporated. Remove from the heat and gradually melt the cold butter. Sift all the mixture. Cool and refrigerate. Cook the pasta in salted water, drain and stir in the cold sour butter and beetroot juice.

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Menopause, why you get fat and how to counteract ailments – Italian Cuisine

In menopause the weight often increases and you have to deal with many small daily ailments. Here's what to do to limit discomfort and get better and fit

There menopause it is a period of great changes for the women's body. In this phase of life, as well as with hot flashes and mood swings, it is often fought with the accumulation of extra pounds and with an increase in the waist. "It depends on the reduction of estrogen, the female hormones that are involved in the basal metabolic rate, or in the energy expenditure at rest, which at this stage of life tends to become slower," he explains Manuela Mapelli, nutritionist biologist. «The metabolic needs in this period in fact change. As a result, the diet you are following may no longer be adequate for new physical needs. " Let's see what to do at the table to counter the extra pounds, hot flashes and other typical menopause disorders.

How to curb hunger

"In menopause, hormonal changes can promote dancing mood. As a result, the nervousness and the so-called nervous and emotional hunger that suddenly comes on the rise ". A useful strategy in these cases suggests the expert "is to curb sudden hunger attacks with a handful of dried fruit or oil seeds". The advantages? "They ensure macro and micro nutrients such as polyunsaturated fats, mineral salts, vitamins and proteins, essential for women in this phase". But there is more. "They foster a sense of satiety and positively affect the mood".

The typical menu to be inspired by

«In menopause it is good to start the day with a healthy and balanced breakfast based on whole grains, fresh fruit and noble proteins (low-fat white yogurt, ricotta or organic eggs, ed). For lunch I suggest choosing a first course based on whole grains paired with a generous portion of seasonal vegetables, seasoned with a spoonful of extra virgin olive oil. For dinner, go ahead instead to the source of noble protein foods such as fish (2-3 times a week, ed), white meat (2 times a week, ed), eggs (2 times a week, ed), soups red lentils or chickpeas (2 times a week, ed) or low-fat cheeses (1 time a week, ed), combined with vegetables, raw or cooked, in season. In mid-morning and mid-afternoon as a snack there will be fresh seasonal fruit and a handful of walnuts or almonds ", suggests the expert.

Foods in case of hot flashes

One of the most common symptoms of menopause are hot flashes. Nutrition can also help to manage them better. "A diet rich in animal proteins, simple sugars and saturated fats is known to increase the onset as well as very abundant and irregular meals. It is therefore advisable to avoid certain categories of food at the table, for example spicy and very spicy ones, caffeine, alcohol, fatty and mature cheeses , suggests nutritionist Manuela Mapelli.

What to eat to fight bad mood

Another very common malaise during menopause are mood ups and downs. To support the tone at the table, the expert suggests "it is good to avoid" nervine "foods such as coffee and tea, as well as alcohol and sugar that negatively affect good mood". The nutritionist instead gives the "green light to dried fruit (for example walnuts, almonds, pistachios, etc., editor's note), avocados, bananas and extra dark chocolate which contain substances such as tryptophan, capable of releasing endorphins, hormones of well-being" .

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