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@tienesentidopodcast: Cuidado con los zumos de naranja... 🥤

Tiene Sentido Pódcast
Tiene Sentido Pódcast
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Monday 22 December 2025 20:40:14 GMT
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Comments

despistao2
despistao :
Lleno con 5 naranjas? Ni con cinco chuletones
2025-12-24 18:30:39
23
david.vilchez.mor
David Vilchez Morales :
de verdad tenemos que aguantar estas tonterías que si el zumo es malo que si no se que de verdad dejadnos vivir
2025-12-23 19:37:55
8
ame_gc14
user552693519721 :
Para esta mujer cualquier alimento es el demonio.
2025-12-24 07:15:05
6
titojavichu
titojavichu :
El zumo natural es lo peor
2025-12-22 21:31:30
4
user2521757358081
user2521757358081 :
“…a mí no me importa…”
2025-12-24 10:17:33
4
tokitoki6
Tokitoki 🥥 :
Subidón de azúcar. Te sube mucho el pico de la insulina y cuando bajas empiezas a tener mucha hambre.
2025-12-25 07:57:47
3
74javilon
ElJavi. :
Tampoco necesitas cinco naranjas para hacerte un vaso de zumo. Aunque entiendo el mensaje.
2025-12-25 11:42:22
3
sainntt88
sainntt88 :
Todo el mundo entiende esto pero no que el dátil triturado es azúcar libre.
2025-12-24 10:55:45
2
toirey4
Toñirey :
🥰🥰🥰
2025-12-23 21:27:05
1
ross.ch
🌻rosika🌻 :
a mí no me gusta nada el zumo de naranja
2025-12-22 21:36:41
0
sylsyl201
Syl Syl20 :
al final uno ya no sabe q comer, todo es malo ya
2025-12-23 22:03:19
0
noeliiaaaaaaaaaaa
noeliiaaaaaaaaaaa :
🥰🥰🥰
2025-12-25 00:29:26
0
sasuliben
Sarah :
😂😂😂😂😂y un subidón de azúcar.
2025-12-25 04:26:18
0
veronicanavarrete7391
veronicanavarrete7391 :
❤
2026-01-07 03:18:20
0
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Add these Greek Salmon Rice Bowls to your menu this week— they don’t disappoint!!! Easy recipe with all the Mediterranean flavor!! Full recipe at: https://lemonsandzest.com/greek-salmon-rice-bowls/ For the Salmon: ▢ 4 salmon fillets approx. 4 oz. fillets ▢ ¼ c olive oil ▢ 1½ T lemon juice ▢ 1 teaspoon oregano ▢ 2 garlic cloves minced ▢ ½ teaspoon pepper ▢ ½ teaspoon sea salt ▢ 2 teaspoon fresh dill* (see notes) chopped For the Rice Bowls: ▢ 2 - 3 c rice ▢ 2 c cucumber, sliced ▢ 1 c cherry or grape tomatoes halved ▢ ¼ c red onion thinly sliced ▢ 1 c kalamata olives ▢ ½ c feta crumbles more as desired ▢ ½ c tzatziki For the Salmon: Preheat the oven to 400°F. Whisk together olive oil, lemon juice, dill*, oregano, garlic, salt and pepper. Line a baking sheet with parchment paper and arrange the salmon. Pat salmon dry. Reserve half of the marinade, and brush the other half over the salmon fillets generously. You can allow the salmon to marinate for up to 30 minutes in the refrigerator if desired. Bake the salmon for about 15 minutes or until opaque and flakes easily with a fork. This time will vary if your salmon is very thick or very thin. Internal temperature should reach 145°F. For the Rice Bowls: While the salmon is cooking, slice the cucumber, onion and tomatoes and toss them with reserved marinade. Prepare rice and prep other ingredients. Divide the cooked rice evenly into 4 bowls, add salmon on top. Divide the toppings evenly across the bowls or arrange on table for everyone to add as desired. Serve with fresh pita bread. Enjoy!
Add these Greek Salmon Rice Bowls to your menu this week— they don’t disappoint!!! Easy recipe with all the Mediterranean flavor!! Full recipe at: https://lemonsandzest.com/greek-salmon-rice-bowls/ For the Salmon: ▢ 4 salmon fillets approx. 4 oz. fillets ▢ ¼ c olive oil ▢ 1½ T lemon juice ▢ 1 teaspoon oregano ▢ 2 garlic cloves minced ▢ ½ teaspoon pepper ▢ ½ teaspoon sea salt ▢ 2 teaspoon fresh dill* (see notes) chopped For the Rice Bowls: ▢ 2 - 3 c rice ▢ 2 c cucumber, sliced ▢ 1 c cherry or grape tomatoes halved ▢ ¼ c red onion thinly sliced ▢ 1 c kalamata olives ▢ ½ c feta crumbles more as desired ▢ ½ c tzatziki For the Salmon: Preheat the oven to 400°F. Whisk together olive oil, lemon juice, dill*, oregano, garlic, salt and pepper. Line a baking sheet with parchment paper and arrange the salmon. Pat salmon dry. Reserve half of the marinade, and brush the other half over the salmon fillets generously. You can allow the salmon to marinate for up to 30 minutes in the refrigerator if desired. Bake the salmon for about 15 minutes or until opaque and flakes easily with a fork. This time will vary if your salmon is very thick or very thin. Internal temperature should reach 145°F. For the Rice Bowls: While the salmon is cooking, slice the cucumber, onion and tomatoes and toss them with reserved marinade. Prepare rice and prep other ingredients. Divide the cooked rice evenly into 4 bowls, add salmon on top. Divide the toppings evenly across the bowls or arrange on table for everyone to add as desired. Serve with fresh pita bread. Enjoy!

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