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Reese’s Peanut Butter Banana Bread 🍌🥜 Ingredients: ½ cup (113g) unsalted butter, melted & slightly cooled ½ cup (100g) brown sugar, packed ½ cup (100g) granulated sugar 2 large eggs, room temp 1½ tsp vanilla extract 3 overripe bananas, mashed ⅓ cup (85g) creamy peanut butter (not natural style) ⅓ cup (80g) sour cream or full-fat Greek yogurt, room temp 1⅔ cups (210g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) 1 tsp cornstarch (optional) 1 tsp baking soda ½ tsp salt ½ ts
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Not getting 25g of fiber a day? That’s why fat loss feels like a fight. Fiber keeps you fuller for longer, stabilises blood sugar, lowers insulin, and feeds the gut bacteria that support your metabolism. Skip it and you’re working twice as hard for half the result. Here are 5 high-fiber foods to start adding in 👇 🟢 Frozen peas, a handful = ~8g fiber for only ~130 cals. Into soups, bowls, or straight on your plate. 🥑 half an Avocado = ~7g fiber. With eggs on toast or thrown into a salad. 🌱 2
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Receita do bolo! 100g manteiga em ponto pomada 1 xícara de óleo 1.5 xícara açúcar Baunilha a gosto 3 xícaras de farinha 2 cc fermento químico Pitada de sal 1/2 xícara de leite 1/2 xícara de iogurte natural 30 minutos a 180º
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On plaisante… mais un plan alimentaire qui te laisse affamée à 10h du matin, ce n’est pas un bon plan alimentaire. 😭🍚 Perdre du poids ne devrait pas ressembler à une punition. Ça doit être suffisamment adapté pour que tu puisses le suivre même avec une vraie vie de maman 💗 Abonne-toi si tu es une maman qui veut perdre du poids sans vivre avec l’impression de mourir de faim à chaque repas. #reequilibragealimentaire #perdredupoids #perdredugras #sansregime
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TikTokmaya_dietetique
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コーヒー豆のケーキ☕️#coffee ■コーヒー豆のケーキ ○ビスキュイ(50個分) ・全卵 … 240g ・グラニュー糖A … 113g ・卵白 … 93g ・グラニュー糖B … 27g ・薄力粉 … 100g ・アーモンドプードル … 26g ・無塩バター … 13g 1、全卵とグラニュー糖A、アーモンドプードルを合わせ、36℃程度まで温めます 2、ハンドミキサーでしっかり泡立て、リボン状になるまで立てます 3、別のボウルで卵白を泡立て、グラニュー糖Bを加えながらメレンゲを作ります 4、2にメレンゲを加え、さっくり混ぜます 5、薄力粉をふるい入れ、底から返すように混ぜます。 6、溶かして温かい状態にしておいた無塩バターに、生地の一部を加えてなじませてから全体に戻し、均一に混ぜます 7、天板に7〜8mm厚程度で流します 8、170℃で10分焼成します 9、3×5cmの長方形にカットし、焼き色の付いてない側をコーヒー液にサッと浸して冷凍待機 ○コーヒー液(24個分) ・インスタントコーヒー…8g ・熱湯…280ml ○ガナッシュ・カフェ(40個分) ・生クリーム…450g ・インスタン
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