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The 4-Week Gut Health Plan: 75 Recipes to Help Restore Your Gut

  • Mã sản phẩm: 1641525916
  • (639 nhận xét)
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  • Publisher:Rockridge Press (July 30, 2019)
  • Language:English
  • Paperback:192 pages
  • ISBN-10:1641525916
  • ISBN-13:978-1641525916
  • Item Weight:1.05 pounds
  • Dimensions:7.5 x 0.55 x 9.25 inches
  • Best Sellers Rank:#108,205 in Books (See Top 100 in Books) #95 in Abdominal Disorders & Diseases (Books) #916 in Other Diet Books #1,518 in Special Diet Cooking (Books)
  • Customer Reviews:4.3 out of 5 stars 617Reviews
834,000 vnđ
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The 4-Week Gut Health Plan: 75 Recipes to Help Restore Your Gut
The 4-Week Gut Health Plan: 75 Recipes to Help Restore Your Gut
834,000 vnđ
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From the Publisher

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Sample Recipe: Pesto Salmon, Green Beans, and Baby Reds

Serves: 2 / Prep time: 20 minutes / Cook time: 40 minutes

DIRECTIONS:

1. Preheat the oven to 325⁰F.

2. On a baking sheet, toss the baby red potatoes with 1 tablespoon of coconut oil, and liberally sprinkle with salt and pepper.

3. Roast in the oven for 35 to 40 minutes, or until tender and turning brown at the edges.

4. Meanwhile, make the pesto sauce. In a blender or food processor, combine the basil, garlic, pine nuts, olive oil, lemon juice, and salt, and blend until smooth.

5. Place the fish in a baking dish and sprinkle with salt and pepper. Using a spoon, scoop pesto atop each piece of fish; you’ll use about 1 heaping tablespoon per piece.

6. Arrange the green beans around the fi sh. Drizzle the remaining tablespoon of coconut oil over the fi sh and green beans.

7. Bake for 15 to 20 minutes, or until the sides of the fish are no longer translucent pink.

8. Plate the fish and green beans together with a scoop of potatoes, and serve with a side of pesto for dipping.

Nutritional Facts:

Per Serving Calories: 899; Total fat: 63g; Saturated fat: 19g; Sodium: 605mg; Carbohydrates: 34g; Fiber: 11g; Protein: 56g

Ingredients:

  • 5 or 6 small baby red potatoes, quartered, 2 tablespoons coconut oil or ghee, melted, divided
  • Sea salt, Freshly ground black pepper, 1 pound green beans, ends cut off , halved
  • 2 pieces wild-caught salmon (about playing card or palm size, about 1 pound total)
  • 1 cup fresh basil leaves, loosely packed (about 1 to 2 handfuls), 3 garlic cloves, peeled
  • 1/3 cup pine nuts, 1/4 cup olive oil, 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon sea salt

 

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