250g smoked salmon fillets2eggs50g cheesegreen onion leaves200g shrimp3bread slices1cup with mayonnaisebitter1 tablespoon olive oilPortions: 3Preparation time: less than 60 minutes RECIPE PREPARATION Eggs in salmon cups: Beaten eggs mix with grated onion, finely chop, 1 tablespoon of water, salt and pepper and pour into the pan with hot oil; always stir to avoid an omelet and set aside; small shapes are lined with fillets and inside the amount of eggs is divided into how many shapes are ; slices of bread cut with a metal ring, fry and put in each form over the eggs, press a little then put in the refrigerator 30-60min; when serving, put on a plate of mayonnaise, made softer than we do usually, the shape is overturned in the middle and a little greenery on top.
Transition to plant-based diet may improve recovery time and enduranceWhile most of us imagine triathlon competitors and marathon runners loading up on meat-heavy meals, the truth may be just the opposite. Or at least, the protein may not be coming from animal products.New evidence seems to show that a plant-based diet, also known as a vegan diet, may be particularly beneficial to athletes.
Add a little life to your table with these whimsical glassesThese glasses are more like a work of art than an everyday cup.Whether you’re in the mood for a little something colorful because of the coming of spring or because you’re consistently color-crazed like we are, this season’s tableware trends will have you searching for more space in your cabinets and closets.
Spicy maple-syrup lemonade, salt water flushes, and non-stop workouts: the secrets behind Beyoncé’s bodyDFree / ShutterstockThe secret behind Beyoncé& 39;s flawless body is some seriously intense dieting.Beyoncé never fails to look flawless. Whether she’s performing on stage in a leotard and glittering tights, posing in a bikini, or stepping out on to the red carpet in a see-through ball-gown, her figure is the source of sever bouts of body-envy from women all over the world.
These shrimp chilaquiles are a delicious variation of the popular Mexican breakfast. Buen provecho!MORE+LESS-3garlic cloves peeled and finely chopped20medium peeled shrimp raw and deveined1 1/2cups of enchilada sauceHide Images1Heat the oil in a large skillet. Fry garlic for a few seconds.2Add the shrimp and fry thirty seconds per side, do not lose sight of them because they cook very fast.
Crush the yeast and mix it in warm milk with a teaspoon of sugar. Put flour and salt and sugar in a bowl or bowl of the robot and mix. Add the egg and melted butter and gradually incorporate the milk with the yeast. Knead for 10 minutes until you get a elastic dough. Add a little flour if necessary.
