#buckweath

[proanapandalicious-blog]

1st Week: Lithuanian’s Diet (Adaptation)

This diet consist in 3 meals per day. The original diet it's in the link below:

http://www.myproana.com/index.php/topic/311140-most-popular-lithuanian-diet-buckwheat-diet-up-to-7-kg-in-a-week/

My adaptation consist in including chia seed and linseed because they're very healthy and used as suplement in a lot of diets. They have the nutritional quotes necessary to get through the day and don't pass out.

And I think I don't have buckwheat where I do the shopping.

And also, its important to remember: you don't want to get sick, you want to be healthy, so chia seed and linseed are important to make your skin, hair and nails healthy. 

So, for a whole week, starting January 30th, I will eat:

Breakfast: glass of a hot milk with cinnamon;

Lunch: a portion of chia seed cereal;

Dinner (before gym): a portion of chia seed cereal.

* Chia seed cereal: a portion of chia seed with hot water and salt, leave a few hours, remove the water and eat only on the next day.

IMPORTANT: Drink at least 5 bottles of water per day. Chia can cause constipation.

On my researches it says that doing this diet you lose 3kg in 7 days.

With the diet I will also keep my 1h workout at the gym.

See ya next week with the results!

[slightly-gay-pogohammer]

(I'm an American, heads up, so this may sound odd but bear with me)

What are some Italian foods that aren't really known outside of Italy? Like, what are some local favorites?

TBH that's not odd at all!! i'm genuinely surprised how many dishes that are completely normal for me literally aren't known outside italy-- or even outside my region!

i guess on the top of my head pizzoccheri aren't know at ALL!! it's a dish made of buckweath pasta cooked in the oven with casera cheese, garlic, butter, cabbage and potatoes, and they're. super good alternatively i know Luca helped sharing this sauce but pasta with pesto, potatoes and green beans is actually very common, especially in Liguria

as for sweets, my town is pretty famous for Brutti e Buoni, which. literally means "ugly and tasty" fasndmg and the Dolce [CITY I'M IN I'M NOT DOXXING MYSELF], created by a guy who lived here and who named one of the best patisseries around here! it's basically a macaron gone wrong, they're meringe and almond cookies and theyre Super Good, and the other one is a cake made of corn weath and almonds with the consistency of a plumcake

and in the south they use mussels a lot, apparently rice with mussels and potatoes is a thing i didnt try yet but makes me really curious

also apparently tuna pizza is seen as weird? like it's one of the basic pizza flavors, it's a normal cheese pizza with canned tuna on top and usually also accompanied with onions and whenever i talk about it the Americans look at me weird but tuna-onion is literally one of the Basic Pizza Flavors here

[ricardo800]

Pane al grano saraceno biologico olive verdi di Gaeta e semi vari #oliveverdi #olivedigaeta #gaeta #pane #granosaraceno #panecasareccio #homemadebread #bread #buckweath #buckweathbread (presso Comune di San Martino Buon Albergo)

[cybermonkey]

one of my fav #buckweath #cake #südtirol #traditional #food #instafood #igersfood #foodporn #anterselva #lake #bruneck #tirol #mountains #summer #travel #europe #italy #destination #altoadige #igersitaly #igersitalia #instaitaly #instaitalia #ontheroad #instatravel #igerstravel #hopelesswanderer (presso Seerestaurant Platzl am See)

[capriccioveg]

Spring Pic-Nic Tarte di grano saraceno e verdure novelle Gluten free

gluten free buckweat and green beas asparagus tarte

Preparazione 20 minuti cottura grano saraceno e preparazione verdure novelle

Cottura in forno 20/25 minuti a 190 gradi

Teglia medio piccola con carta forno

INGREDIENTI: 

180 gr di Grano Saraceno intero

360 gr di Acqua fredda

manciata di Piselli freschi sgranati

Mangiata di Asparagi freschi verdi mondati

due piccoli scalogni

6-8 pomodorini secchi

una scorza di limone bio tritato

una foglia di alloro

Coriandolo e curcuma (opzionale)

Olio EVO

2 C di Acidulato di Umeboshi shiso

prezzemolo tritato

Burro di arachidi BIO (opzionale ma consigliato)

 PREPARO:

Cuocio semplicemente il grano saraceno intero in una padella con i 360 gr di acqua aggiungendo l'alloro i pomodorini secchi, coriandolo e gli scalogni.

Appena l'acqua sarà assorbita quasi completamente aggiungo la curcuma le verdure novelle e proseguo l'assorbimento.

Assaggio se cotto il grano altrimenti aggiungo poca acqua calda.

Aggiungo a fine cottura il limone tritato e il prezzemolo e 1 C di olio EVO e 2 C di umeboshi shiso

Verso il composto nella teglia medio piccola distribuendo bene e premendo leggermente.

Ora spennello del burro di arachidi BIO ed inforno per 20/25 minuti. 

La Tarte Pic-Nic potrà essere assaporata da calda ma ideale anche a temperatura ambiente da portare per un Pic-Nic.

Enjoy,

[daimyar]

#GlutenFree #CoconutFlour #Buckweath #HealthyBread