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We cut the muscle into 3 lengths (without cutting the end)
In a bowl, mix the spices to taste with onion, leurda, basil, minced garlic and oil.
Season each strip of meat with the spice mixture, knit and catch the end with a toothpick.
We put the muscle in a bowl with the wine to marinate for a few hours.
Place the muscle in the tray with enough water to cover 1/2 of the meat, add the sliced carrot, the mushrooms (frozen I had, between the muscle strips add slices of sausage, cover with food foil, in the last 10 minutes remove the foil to brown .
Bake the muscle until it browns nicely at 180 degrees C.
Body for Life, the diet of champions
From the multitude of existing diets, for this edition we chose a food program designed by a high-performance athlete. Body for life is the creation of Bill Phillips, a famous former bodybuilder, who put his knowledge of a life and experience on the sheet, and thus was born a diet highly appreciated by people around the world. Why? Because in 12 weeks you lose at least 10 kilograms, eating. Guaranteed.
I know it sounds paradoxical to put & bdquodieta & rdquo and & bdquogurmanzi & rdquo in the same sentence, but Body for Life allows you to do that, and not just metaphorically, but in real life. The program is designed especially for athletes, so the general guidelines respect something very important: it does not starve you and does not deprive you of the foods you like. Plus you eat 6 times a day. What does that sound like?
Body for Life, the favorite diet of gourmets
Body for Life stretches over the course of 12 weeks, at the end of which you are promised to lose at least 10 kilograms, moreover, you will tone your muscles, and your body shape will be much more harmonious, with a defined waist and attractive abdomen.
The general rule on which the diet is based is relatively simple: a balanced diet, with 6 meals a day, without major prohibitions, intertwined with a rigorous exercise program, from which you can not compromise. This is perhaps the only inconvenience for sedentary or low-income people. Sport has a considerable contribution to the success of the Body for Life diet.
What does BfL entail?
So, let's move on to concrete things. Here is a table of allowed foods:
5-6 meals a day
Portioned proteins (to fit in one palm)
& # 8211 Chicken or turkey, fish and seafood, egg whites, low-fat cottage cheese, lean beef, soy, textured vegetable protein
Carbohydrates (as the fist of the dieter)
& # 8211 Baked potatoes, sweet potatoes, brown and white rice, pasta, wholemeal bread, wheat tortilla, dried beans, oats, whole grains, apples, melon, strawberries, oranges, pears, quinces and other fruits
& # 8211 minimum 10 glasses a day
& # 8211 2 capsules of Omega-3 in the morning or 3 slices of raw avocado or 10 almonds, cashews or raw hazelnuts. Also, 3 meals a week should be salmon.
Approved vegetables are:
& # 8211 salad, zucchini, cauliflower, peppers, peas, celery, carrots, mushrooms, spinach, asparagus, broccoli, tomatoes, onions, garlic.
It is recommended that the food be grilled, steamed or baked, and that the meals be served every 3 hours.
There is no default menu for Body for Life. The idea is for the plate to contain 40% protein and 60% carbohydrates. Sunday is cheating day, when you can eat anything (excluding fast food, sweets, juices with acid) and you are free from sports.
Sports as it includes
As far as sports are concerned, Body for Life imposes a draconian exercise regime, necessarily 60 minutes a day, which can be an impediment for those who would have wanted to follow this program. 40 minutes will be dedicated to muscle group exercises, so that the rest of the time will be allocated to cardio exercises. Bill says that only by complying with these conditions will the results be as promised after 12 weeks.
The Body for life diet is a program that can be used successfully in the long run, unlike other types of diets that promise and deliver fast results in the short term, but are followed by weight gain.
Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.
Scented pork tenderloin braided with bacon
Because the Easter holiday is fast approaching and not everyone eats lamb, I thought I would show you this recipe for pork tenderloin braided with bacon, which is a special flavor, making the delight of a special meal.
As any important holiday is a new opportunity for us to prepare selected and special dishes, here is another relatively simple way to prepare pork tenderloin: braided, stuffed with bacon and flavored differently with spices that combine in a special taste. The muscle prepared in this way will excel in tenderness, and our taste buds will be fully satisfied with the fullness and flavor of the spilled aromas. You should try this recipe at least once. You can unleash your imagination, tastes and spice preferences by testing and trying your favorite options and you & # 8230 will certainly not regret it. And at the end you will enjoy a special steak on a holiday with your dear friends and a glass of dry red wine. Then see the sensations!
ingredients (6 servings)
- 2 larger pieces of pork tenderloin (approx. 500-600 gr / piece)
- 150 gr. sliced bacon
- 50 gr. butter
- 1 pc. onion
- 1 buc.morcov
- 1 teaspoon salt (or to taste)
- ½ teaspoon freshly ground mosaic pepper (black, red, white, green)
- ½ teaspoon paprika
- ¼ teaspoon hot paprika
- 1 teaspoon dried thyme
- 6 cloves of garlic
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 tablespoon grated lemon peel
- 1 tablespoon lemon juice
- 1/2 glass of water
- 1/2 glass of white wine
Method of preparation
-If necessary, wash each pork tenderloin and wipe very well to be perfectly dry.
-Shape the muscles (if necessary) removing the skin and excess fat.
-Cut each muscle lengthwise into three approximately equal strips, leaving each one an uncut end of approx. 3-4 cm (for easy weaving).
-Melter the butter in a small bowl, leave it to cool, and when it reaches room temperature, grease it well, massaging lightly, each strip of meat. The remaining butter will be used later.
-Let the meat rest for approx. 10 minutes while we prepare the spices.
-Take three small bowls in which you put spices as follows: in the first bowl mix the salt, the mosaic pepper, the sweet and hot paprika and the thyme in the second bowl mix the cleaned and crushed garlic cloves (through the special appliance) together with mustard in the third bowl mix honey, peel and lemon juice.
-Each of the three strips of muscle is greased everywhere with the spice mixture of a bowl, resulting in three strips of meat seasoned differently. Do the same with both muscles.
-Leave the muscles ready for another approx. 15 minutes to "pull" their flavors and to fry, during which time we clean and wash the onion and the carrot, after which we cut them: onion in half or quarters and the carrot in thin slices.
-Carefully weave each muscle, starting the braid at the uncut end and at the end, the other end is caught with toothpicks or skewer sticks.
-After the muscles have been woven, they are stuffed with thin slices of bacon, respectively, the bacon is placed between the braids.
-Let the oven to heat and set the temperature to 200 °
-In the meantime, heat a non-stick pan (Teflon) without oil, and when it has heated, fry each braided muscle approx. 2-3 minutes on each side, enough to form a light brown crust.
-If you don't have a frying pan that you can put in the oven later, transfer the mussels to the cooking tray, drain the fat left in the pan over them, sprinkle with the rest of the melted butter, place the onion pieces and the slices of carrot among the muscles and add water.
-Cover the tray with aluminum foil and put it in the hot oven at 200 ° C for approx. 20 minutes.
-After 20 minutes, remove the foil, add the wine, grease the muscles with a brush with the liquid from the tray, turn them on the other side and put the tray in the oven until the muscles are browned.
-When they are ready, take the muscles out of the oven and let them "rest" for about 10 minutes, lightly covered with cling film.
-Put the muscles on the serving platter with the garnish, sauce and favorite salad. Being seasonal, we now served it simply, with natural seasoned potatoes and assorted pickles.
I first published this recipe on Hoby Chef.
& # 8211 While in the oven, it is a good idea to watch the braided muscles and sprinkle / grease them with the fat from the tray, possibly turning them from side to side for even browning.
-When distributing the bacon slices among the braids of the muscle, be careful not to leave them out too much, because they fry very quickly and will burn.
-If you prefer, from the vegetables and the liquid left in the baking tray you can prepare a great sauce with which you can serve the steak.
10/12/2012 - Parents' Advice - Views:.
Yes, the December holidays bring not only wonderful food, but also culinary experiences that are more and more bizarre and unsuccessful, especially when politeness and diplomacy force us to eat them! Why some people feel the need to test their culinary skills at Christmas by trying new recipes that they would not touch during the year remains a mystery.