教練點解我跟住餐單都減唔到肥?
喺羅點解呢?唔通又係基因( I win button)?!
(English below)
好多時每個話減肥嘅人都話自己食得幾淸,又走油又走鹽。 但實話實說,你其實知唔知自己食咗幾多?通常卡路里報細數系一般減肥人仕面對最大難題之一, 因為往往你以為食清D就可以唔計卡路里。
為了增加味道, 一般人食沙律都會加沙律醬, 而沙律醬都會有有機牛油果,有機蛋黃醬或有機橄欖油。
喂教練加少少無所謂啦!大佬/姐呀何謂少少先?一荼匙橄欖油有幾多卡路里你又知唔知呢?唔知因為你重來無入個手機查下。100g 牛油果, 一小杯橄欖油,加蛋黃醬, 再加有機走地雞胸沙律。Bingo 616 卡路里(圖3)26P16C44F, 而麥記big Mac 都喺530 卡路里(圖2)24P47C27F。
咩唔係可以食organic super food 會減到肥咩?對唔住,小弟才學疏淺未見過亦未聽過有任何食物可以任食唔肥包括super foods! 其實減肥可以好簡單,試從飲食下手,加強對食物認識,記錄每天所吃的食物。加油!
Why am I not losing weight ?
Caloric underreporting is a well known obstacle in helping clients achieve weight loss. There is a strong possibility that you are eating a different number of calories to what you think you are.
From experience, one of the most common things people fail to report are calorie dense items they might add onto something. For example some olive oil to cook with or some mayonnaise with their salad. Perhaps they are reporting "one teaspoon of peanut butter" but they load the teaspoon so high it resembles a salad spoon.
I have seen 'super food' salads that had so much dressing, nuts and seeds that they were actually higher in calories than some fast food burgers.
Pay attention to the little things in your diet you may not usually think about. It is quite possible that the little things add up to an amount which isn't actually that little.
Source by Ben Carpenter
同時也有3部Youtube影片,追蹤數超過67萬的網紅HiroMaru CooK TV,也在其Youtube影片中提到,東京の3206 (サンニイゼロロク)と言うサンドイッチ屋さんが作ったらしいですが、卵好きにとっては作って食べてみないと気が済まないたまごサンドです。 と言いますか、東京は遠くて買いに行けないので家で作ってみたら、とても美味しく出来ました。 ダイエットしていても思わず食べてしまうというデビルサンドDe...
mayonnaise fail 在 HiroMaru CooK TV Youtube 的精選貼文
東京の3206 (サンニイゼロロク)と言うサンドイッチ屋さんが作ったらしいですが、卵好きにとっては作って食べてみないと気が済まないたまごサンドです。
と言いますか、東京は遠くて買いに行けないので家で作ってみたら、とても美味しく出来ました。
ダイエットしていても思わず食べてしまうというデビルサンドDevil's Sandwichそのものだ!
How to Make Egg Salad Sandwich (How to make an egg sandwich)
It is very delicious and becomes obese when you eat it all
Ingredients (for 2 people)
2 bread breads
5 boiled eggs
a pinch of salt
Tartar sauce
1 boiled eggs
3tbsp mayonnaise
a pinch of salt
a pinch of pepper
材料(2人分)
食パン6枚切り 2枚
ゆで卵 5個
塩 少々
タルタルソース
ゆで卵 1個
マヨネーズ 大さじ3
塩 少々
こしょう 少々
作り方
① 半熟卵を6個作っておきます。
② 卵は両端を切って縦半分に切ります。(動画参照)
③ 卵1個をフォークを使ってつぶしながら塩、こしょう、マヨネーズでタルタルソースを作ります。
④ ラップの上で、1枚のパンにマーガリンを塗ります。
⑤ もう一枚にはタルタルソースを全て塗ります。
⑥ 切り口に卵が並ぶように動画のように卵を並べます。
⑦ パンで挟んだらラップでしっかりと巻きます。
⑧ パンの上にお皿などの重しを乗せて約10分置きます。
⑨ 方向を間違えないように切ったら出来上がりです。
※作り方はこのブログにもあります。
https://ameblo.jp/hiroshi360227/entry-12345839603.html
◆HiroMaru Cook TV登録お願いします。
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もし私のレシピでお菓子やおかずを作ってくださったときは、
#hiromarucooktv をつけて投稿して頂けると嬉しいです。
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『HiroMaru Cook TV』よかったら見てみてくださいね。
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mayonnaise fail 在 ochikeron Youtube 的精選貼文
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We have extremely hot summer (over 35C/95F) in Japan!!!
So, I decided to best use this heat to rise bread. LOL
I wrote the recipe step by step with the tips that you could never fail :)
---------------------------------
Hamburger Buns (Menchi Katsu Burger)
Difficulty: Easy
Time: 90min-120min
Number of servings: 8
Ingredients:
200g (7.0oz.) bread flour
20g (0.7oz.) butter
1 tbsp. sugar
1 tsp. dry yeast
100ml warm water *30C/86F
20g (0.7oz.) beaten egg
1/2 tsp. salt
leftover beaten egg
white sesame seeds
Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. Mix warm water, salt and beaten egg together.
3. In a large bowl, place bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter as the salt (in the butter) will kill the dry yeast.
4. Gradually mix in the warm water mixture. Use your hand to mix together until formed.
5. Transfer the dough to the counter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
6. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 min or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
((Finger Test))
7. Coat your finger in flour and poke the dough. If the hole stays, it's ready. If the dough springs back, it needs to proof more. If the dough shrinks, it is over proofed. In this case, you'd better flatten out and make a pizza...
((Knock-Back & Bench Time / Resting))
8. Place the dough onto a floured surface and punch out the air with your palm.
9. Divide it into 8 equal pieces using a bench scraper or a knife. Quickly form them into balls.
10. Place them on a baking sheet, cover with plastic wrap (to keep the surface of the dough from drying out), and rest for 10 minutes. The dough is surprised because you punched, so please let them rest for a while before you start shaping.
((Shaping))
11. Using a rolling pin or your palm, flatten out the dough to 3-inch-wide. Then place them on a baking sheet.
((2nd Proving / Proofing / Rising))
12. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 20-30 min or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
13. Preheat the oven to 200C (392F).
((Baking))
14. Brush the dough with the leftover beaten egg, and sprinkle with some sesame seeds.
15. Bake at 200C (392F) for about 10 minutes. Place them on a wire rack to cool.
Ingredients for Menchi Katsu (Minced Cutlet) Burger:
Broccoli Menchi Katsu (Minced Meat Cutlet)
https://www.youtube.com/watch?v=1lcRB2shYVs
hamburger buns
broccoli minced cutlet
mustard
mayonnaise
sliced cheese
Tonkatsu sauce
shredded cabbage
* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!
* You can freeze the buns up to 1 month. Thaw at room temperature and warm in an oven or a frying pan before eating.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/08/blog-post_21.html
---------------------------------
Music by
Epidemic Sound
Hillbilly Diner 5
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mayonnaise fail 在 ochikeron Youtube 的最讚貼文
Very healthy, tasty and savory rice bowl idea.
Mixing mayo and soy milk in the eggs makes the scrambled eggs very creamy and you will never fail by this way. Tomato chops are marinated with salt and sesame oil. No wonder tasty XD
This recipe was once printed on the recipe cards.
http://createeathappy.blogspot.jp/2010/07/my-accomplishments.html
---------------------------------
Creamy Scrambled Eggs and Tomato Rice Bowl
Difficulty: Easy
Time: 15min
Number of servings: 2
Calories per serving: 395Kcal
Ingredients:
2 eggs
2 tbsp. mayonnaise
60ml soy milk or milk
1 (200g=7oz.) tomato
1 tsp. sesame oil
salt
2 bowls cooked rice
watercress sprigs *if available
Directions:
1. Bring a pot of water to a boil, then dip the tomato in hot water for a few seconds to soften the skin. Drain well and wait until it cools down. Then peel off the skin with your hands. Remove the seeds and dice. Marinate them with sesame oil and a bit of salt to taste. Keep in the fridge until you are ready to serve.
2. Beat eggs and mix mayonnaise, soy milk (or milk) and a pinch of salt in order. Put in a saucepan and cook on low, stirring constantly, until the mixture thickens according to your taste.
3. Serve cooked rice in a rice bowl, place the scrambled eggs, place the tomatoes, pour some marinade over, and garnish with watercress sprigs if available.
↓トロトロ豆乳卵の香味トマトのせ美肌丼(レシピ)
http://cooklabo.blogspot.jp/2009/08/blog-post_12.html
---------------------------------
Panasonic Steam IH Rice Cooker "dai karyoku odori-daki" SR-SX102
(パナソニック スチームIHジャー炊飯器「大火力おどり炊き」SR-SX102)
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SR-SX102
The rice cooker coats the rice with high-temperature 200C (392F) steam and keeps the rice from drying out when it's cold, so the rice tastes still good even if it's cold.
Music by
Josh Woodward
Can't Take Our Love Away (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
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http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
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