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Try this Quinoa
and Bean Protein Salad if you're in the process of losing weight. Protein-rich
foods require more work to digest, metabolize, and use, which means you burn
more calories processing them.
They also take longer to get out of your stomach, so
they make you feel full for a longer amount of time. The cumulative effect has
obvious benefits for anyone watching their weight.
In a study published in Nutrition Metabolism, people
who increased their protein intake to 30 percent in their diet ate almost 450
fewer calories per day and lost about 11 pounds during the 12-week study without
the use of any other dietary measures...
For most successful dieters who are burning calories
as well as counting them, protein is doubly essential in ensuring that they
lose fat and not muscle.
Your body uses the amino acids in protein to build
lean muscle, which not only makes you stronger and more toned, but also burns
calories, even when you're not active, ultimately keeping your metabolism
humming at high speed for you can burn the occasional cookie, no problem.
Here we offer you this recipe for a delicious protein
salad of red quinoa and beans, which is excellent for this case, on this
occasion, the ingredients that compose it are rich in proteins, such as beans
or red beans that are also rich in iron, and quinoa, which is one of the most
important and demanded sources of vegetable protein today.
Protein Salad of Red Quinoa and Bean
Ingredients:
For the
dressing:
·
tablespoons
fresh lemon juice
·
1
teaspoon salt
·
1
whole garlic clove, finely minced
·
¼
cup finely chopped fresh cilantro
·
1
teaspoon ground cumin, or to taste
·
⅓
cups of olive oil
·
½
teaspoon freshly ground pepper, to taste
For the salad:
·
1
- ½ cup red quinoa (sold in health food stores)
·
1
tablespoon of sea salt, add when boiling the quinoa
·
1
- ½ cup cooked black or red beans
·
1
- ½ cup sweet corn kernels
·
1
cup finely chopped colored sweet peppers
·
1
Jalapeño Chile (or
any type of chile / chili), seeded and minced (use rubber gloves and add to
taste)
·
¼
cup finely chopped fresh cilantro
·
¼
cups chives, finely chopped
For the dressing:
In a small bowl mix the lemon juice, salt, minced
garlic, minced coriander and cumin and add the oil in a stream, beating at the
same time. Add the pepper to taste. Put aside. For the salad:
1. In a large bowl, wash the quinoa 5 times with cold
water, rubbing the grains, drain them in a colander when the water runs clear
in the wash.
2. In a medium saucepan, add the sea salt to 1-1 / 2
quarts of boiling water and cook the quinoa for 15 minutes. Prepare a strainer
with cheesecloth on top and drain the cooked quinoa into the cheesecloth.
3. Combine beans, corn, remaining vegetables, herbs, and
cooled quinoa in a large bowl. Stir gently with the dressing. It can be made a
day in advance so the flavors blend. Serve at room temperature.
If you have diabetes, you may be wondering (or, have
wondered at some point) what your blood glucose (sugar) “should” be. Hopefully
your doctor, nurse practitioner, physician’s assistant or whoever diagnosed you
has given you answers to that question. Unfortunately, though, not everyone is
given glucose goals. Or in some cases, it may have been a long time ago, and
they’ve since been forgotten.
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