@marcelguazzelli: 😮 Cansado, ansioso, sem foco e com queda de energia ao longo do dia? O que você precisa pode estar em uma simples colher de chá: MATCHA! 🍵✨ O matcha é um tipo especial de chá verde, feito com as folhas mais jovens e nobres da planta, moídas até virar um pó finíssimo, ultra concentrado em compostos bioativos. Ele é riquíssimo em L-teanina, catequinas e antioxidantes, sendo usado há séculos pelos monges budistas para meditar por horas sem perder a concentração. E agora, a ciência moderna explica por quê. 💚 Ele: ✔️ Aumenta a energia mental e física, sem causar aquele pico e queda do café ☕️ ✔️ Melhora o foco, memória e clareza mental ✔️ Reduz a ansiedade e o estresse, graças à L-teanina, que equilibra a ação da cafeína ✔️ Acelera o metabolismo e estimula a queima de gordura corporal ✔️ Ajuda no emagrecimento saudável com mais disposição ✔️ Combate o envelhecimento precoce e protege o cérebro contra doenças degenerativas 🧠 🥄 Como usar? Você pode consumir 1 a 2 vezes ao dia, quente ou gelado, batido com água, leite vegetal, em smoothies ou shakes. O melhor momento é antes de estudar, treinar ou trabalhar. ⚠️ ATENÇÃO: Por conter cafeína, evite tomar à noite. E se você tem sensibilidade à cafeína, arritmias ou problemas cardíacos, o uso deve ser orientado por um profissional. 🛑 Cuidado com versões de baixa qualidade ou diluídas com açúcar e corantes. Sempre escolha matcha orgânico, 100% puro e de origem confiável. ✨ Meu nome é Marcel Guazzelli, sou nutricionista e fitoterapeuta, e aqui você aprende a usar os alimentos e compostos naturais a favor da sua saúde, foco, energia e qualidade de vida — com base na ciência de verdade. Me segue pra não perder as próximas dicas 🔬🍀 #matcha #foco #energia #emagrecimento #saúde #nutrição #cháverde

Dr. Marcel Guazzelli
Dr. Marcel Guazzelli
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Tuesday 05 August 2025 19:31:44 GMT
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SOFT BREAD WITH SWEET CRUNCHY CHICKEN #food #recipe #bread #panbread #chicken #spicy #tasty #fy #fyp #foryoupage     DOUGH 225 ml water (lukewarm) 15 g honey 7 g instant yeast (1 tablespoon or 1 packet) 400 g flour (all-purpose flour) 30 g unsalted butter (softened) 8 g salt (1⅓ teaspoons) CHICKEN MIXTURE 525 g chicken thighs 5 g salt (⅚ teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 2 g cayenne powder (⅔ teaspoon) 1 egg (50 g, beaten) 100 g cornstarch sunflower oil (for frying) SAUCE 15 g soy sauce 30 g ketjap manis (sweet soy sauce) 15 g honey 50 g chili sauce CORNSTARCH MIXTURE 8 g cornstarch 150 ml water Instructions Put the lukewarm water, honey, and yeast in a large bowl. Mix well and let it rest for 5 minutes. Add the flour, softened butter, and salt. Knead for 10–12 minutes until smooth. Cover and let it rise in a warm spot for 1 hour, or until doubled in size. Wash and cut the chicken thighs into small pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, cayenne powder, and beaten egg. Mix well. Then add the cornstarch and mix until combined. Set aside. Deflate the risen dough and divide it into 9 equal pieces. Shape into balls. Roll one ball out into an oval on a floured surface. Place the dough on a sheet of baking paper and let it rise again for 30 minutes, or until doubled in size. Mix the soy sauce, ketjap manis, honey, and chili sauce into a sauce. Stir the cornstarch and water until smooth. Set aside. Just before frying, coat the chicken pieces once more with a little cornstarch. Heat a layer of sunflower oil in a frying pan over medium heat (170 °C). Fry the chicken until golden brown and drain on paper towels. Heat the sauce together with the cornstarch mixture in a frying pan over medium heat. Cook for 2–3 minutes, or until the sauce thickens. Add the fried chicken, stir well, and cook for another 1–2 minutes. Fill the bread with the chicken and sauce. Add vegetables of your choice, if desired. Tips: Knead long enough (10–12 minutes) so the dough becomes smooth and elastic. If you prefer using a stand mixer, feel free to use it. Place the dough in a warm, draft-free spot. An oven with just the light on works perfectly. Just before frying, toss the chicken briefly in some dry cornstarch. This gives a thin, crispy coating. Taste the sauce. Too spicy? Add a bit more honey or sweet soy sauce (ketjap manis). Want it spicier? Add extra chili sauce or cayenne powder. Crispy vegetables like pickles, cucumber, or iceberg lettuce add freshness to the sweet-and-spicy chicken.
SOFT BREAD WITH SWEET CRUNCHY CHICKEN #food #recipe #bread #panbread #chicken #spicy #tasty #fy #fyp #foryoupage DOUGH 225 ml water (lukewarm) 15 g honey 7 g instant yeast (1 tablespoon or 1 packet) 400 g flour (all-purpose flour) 30 g unsalted butter (softened) 8 g salt (1⅓ teaspoons) CHICKEN MIXTURE 525 g chicken thighs 5 g salt (⅚ teaspoon) 2 g garlic powder (⅔ teaspoon) 3 g onion powder (1 teaspoon) 2 g black pepper (⅔ teaspoon) 2 g cayenne powder (⅔ teaspoon) 1 egg (50 g, beaten) 100 g cornstarch sunflower oil (for frying) SAUCE 15 g soy sauce 30 g ketjap manis (sweet soy sauce) 15 g honey 50 g chili sauce CORNSTARCH MIXTURE 8 g cornstarch 150 ml water Instructions Put the lukewarm water, honey, and yeast in a large bowl. Mix well and let it rest for 5 minutes. Add the flour, softened butter, and salt. Knead for 10–12 minutes until smooth. Cover and let it rise in a warm spot for 1 hour, or until doubled in size. Wash and cut the chicken thighs into small pieces. Place them in a bowl and add the salt, garlic powder, onion powder, black pepper, cayenne powder, and beaten egg. Mix well. Then add the cornstarch and mix until combined. Set aside. Deflate the risen dough and divide it into 9 equal pieces. Shape into balls. Roll one ball out into an oval on a floured surface. Place the dough on a sheet of baking paper and let it rise again for 30 minutes, or until doubled in size. Mix the soy sauce, ketjap manis, honey, and chili sauce into a sauce. Stir the cornstarch and water until smooth. Set aside. Just before frying, coat the chicken pieces once more with a little cornstarch. Heat a layer of sunflower oil in a frying pan over medium heat (170 °C). Fry the chicken until golden brown and drain on paper towels. Heat the sauce together with the cornstarch mixture in a frying pan over medium heat. Cook for 2–3 minutes, or until the sauce thickens. Add the fried chicken, stir well, and cook for another 1–2 minutes. Fill the bread with the chicken and sauce. Add vegetables of your choice, if desired. Tips: Knead long enough (10–12 minutes) so the dough becomes smooth and elastic. If you prefer using a stand mixer, feel free to use it. Place the dough in a warm, draft-free spot. An oven with just the light on works perfectly. Just before frying, toss the chicken briefly in some dry cornstarch. This gives a thin, crispy coating. Taste the sauce. Too spicy? Add a bit more honey or sweet soy sauce (ketjap manis). Want it spicier? Add extra chili sauce or cayenne powder. Crispy vegetables like pickles, cucumber, or iceberg lettuce add freshness to the sweet-and-spicy chicken.

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