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albani99
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Tuesday 09 June 2026 23:40:44 GMT
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Lomo saltado 🇵🇪 Quick and easy savory dish with a kick of heat from the aji amarillo. This dinner can be ready in less than 20 minutes with everything being prepped and ready to cook. Ingredients Sirloin steak 1 tsp of salt Black pepper 1/2 tsp of cumin Half a red onion 2 plum tomatoes 2 cloves or garlic Olive oil French fries Sauce 4 tbsps of soy sauce 1 tbsp of oyster sauce 1 tbsp of red wine or white wine vinegar 1 tbsp of aji amarillo paste (1/2 tbsp of less heat) Directions Cut your steak against the grain into slices, season with salt, pepper and cumin and a drizzle of olive oil Cut your veggies and garlic Combine soy sauce, oyster sauce, aji amarillo pasta and white wine vinegar together to great the sauce In a hot pan sear your steaks on each side for a nice golden brown color (work in batches) Removed steak add your onions, let saute till the start to cook. Add you tomatoes and garlic. Cook till garlic is fragrant. Add your steak back in with the sauce and mix together. Then add in your French fries till everything is combined. Garnish with cilantro and serve with white rice. #lomosaltado #peruvianfood #quickdinner #steakrecipe #easydinnerideas
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ELEVATE YOUR GLUTEN-FREE BREAD GAME WITH THIS FIBER-RICH SEEDED LOAF BREAD RECIPE! 🍞 Looking for a gluten-free bread that's both delicious and nutritious? And doesn't require hard-to-find ingredients? Try this loaf bread recipe. It's loaded with fiber to keep your gut happy and healthy, bursting with essential nutrients like omega-3 fatty acids and antioxidants for overall health and inflammation reduction, and packed with a good dose of protein for optimal performance and satisfaction. Plus, it's low on the GI and GL scale, so say goodbye to sugar spikes and hello to sustained energy levels! And it’s low-histamine too. Ready to bake up a storm? Make this sandwich bread and share your baking adventures with me! 📸💬 Nutritional value (for the whole loaf): 55.8 g dietary fiber, 44.1 g protein Prep: <20 min Rising time: 1½ h Cook time: <65 min Yields: 1 loaf   ⚠️ If you’re a celiac, read the trace-warning a/o look for the certified gluten-free symbol!   Ingredients: •0.88 oz/25 g psyllium husk, whole or coarsely ground •1 tbsp/10 g chia seeds •2 cups/180 g oat flour •0.88 oz/25 g ground flax seeds •2 tsp/6 g instant yeast. Sub with 1 tsp baking soda + 1 tsp vinegar/lemon juice •2 tsp/10 g sweetener of choice. E.g. honey, maple syrup, or sugar •1 tsp/6 g sea salt •1 tbsp/15 ml olive oil •280-300 ml warm, divided •1.05 oz/30 g mixed seeds e.g. sunflower seeds, pepitas (pumpkin seeds) and hulled hemp seeds •2 tbsp/10 g rolled oats as a topping (optional)   »Use a (digital) kitchen scale instead of cups to measure the weight of the ingredients for an accurate count »Use a loaf tin with these dimensions 8.5 in/21.5 cm (L) x 4.5 in/11.5 cm (W) x 3 in/7 cm (H)   Method: -Mix psyllium husk with chia seeds and ¾ cup/180 ml water in a bowl and set aside until a gel forms, about 15-30 sec. In another big bowl mix oat flour, flax seeds, salt en instant yeast until combined. Then add the chia-psyllium gel, olive oil, sweetener of choice and 100 ml of water. Knead (by hand, hand mixer, or with a stand mixer fitted with a dough hook) until a smooth dough forms and starts coming away from the bowl, about 5-10 min. If the dough is too dry add more water. Now mix in the seeds until equally distributed. Turn dough onto a lightly oiled surface, stretch it into a rectangle, and roll it up starting from the short side to form a log slightly smaller than your loaf tin. Transfer to the tin seam side down. Cover and let it proof in a warm place for 1½ hour, or until it’s doubled in size -In the meantime, preheat oven to 480°F/250°C (455°F/235°C convection oven) with a baking dish on the bottom rack for at least 30 min. Then brush the top of the loaf with water and sprinkle with rolled oats. Place the tin in the oven, fill the baking dish with hot water to create steam, and immediately close the oven door. Bake for 15 min. Then remove the baking dish from the oven, reduce heat 430°F/220°C (405°F/205°C convection oven) and bake for another 45-50 min. If the loaf begins to brown too rapidly, cover with a piece of aluminum foil, shiny side up, and bake until done. Remove from oven, take it out of the tin, and transfer to a wire rack to cool completely before slicing   Tip: The bread can be stored 5 days in a bread bag at room temp or in the freezer up to 3 months   #glutenfreebread #glutenfreerecipes #breadrecipe #highfiber #celiacfriendly #guthealthrecipes
ELEVATE YOUR GLUTEN-FREE BREAD GAME WITH THIS FIBER-RICH SEEDED LOAF BREAD RECIPE! 🍞 Looking for a gluten-free bread that's both delicious and nutritious? And doesn't require hard-to-find ingredients? Try this loaf bread recipe. It's loaded with fiber to keep your gut happy and healthy, bursting with essential nutrients like omega-3 fatty acids and antioxidants for overall health and inflammation reduction, and packed with a good dose of protein for optimal performance and satisfaction. Plus, it's low on the GI and GL scale, so say goodbye to sugar spikes and hello to sustained energy levels! And it’s low-histamine too. Ready to bake up a storm? Make this sandwich bread and share your baking adventures with me! 📸💬 Nutritional value (for the whole loaf): 55.8 g dietary fiber, 44.1 g protein Prep: <20 min Rising time: 1½ h Cook time: <65 min Yields: 1 loaf   ⚠️ If you’re a celiac, read the trace-warning a/o look for the certified gluten-free symbol!   Ingredients: •0.88 oz/25 g psyllium husk, whole or coarsely ground •1 tbsp/10 g chia seeds •2 cups/180 g oat flour •0.88 oz/25 g ground flax seeds •2 tsp/6 g instant yeast. Sub with 1 tsp baking soda + 1 tsp vinegar/lemon juice •2 tsp/10 g sweetener of choice. E.g. honey, maple syrup, or sugar •1 tsp/6 g sea salt •1 tbsp/15 ml olive oil •280-300 ml warm, divided •1.05 oz/30 g mixed seeds e.g. sunflower seeds, pepitas (pumpkin seeds) and hulled hemp seeds •2 tbsp/10 g rolled oats as a topping (optional)   »Use a (digital) kitchen scale instead of cups to measure the weight of the ingredients for an accurate count »Use a loaf tin with these dimensions 8.5 in/21.5 cm (L) x 4.5 in/11.5 cm (W) x 3 in/7 cm (H)   Method: -Mix psyllium husk with chia seeds and ¾ cup/180 ml water in a bowl and set aside until a gel forms, about 15-30 sec. In another big bowl mix oat flour, flax seeds, salt en instant yeast until combined. Then add the chia-psyllium gel, olive oil, sweetener of choice and 100 ml of water. Knead (by hand, hand mixer, or with a stand mixer fitted with a dough hook) until a smooth dough forms and starts coming away from the bowl, about 5-10 min. If the dough is too dry add more water. Now mix in the seeds until equally distributed. Turn dough onto a lightly oiled surface, stretch it into a rectangle, and roll it up starting from the short side to form a log slightly smaller than your loaf tin. Transfer to the tin seam side down. Cover and let it proof in a warm place for 1½ hour, or until it’s doubled in size -In the meantime, preheat oven to 480°F/250°C (455°F/235°C convection oven) with a baking dish on the bottom rack for at least 30 min. Then brush the top of the loaf with water and sprinkle with rolled oats. Place the tin in the oven, fill the baking dish with hot water to create steam, and immediately close the oven door. Bake for 15 min. Then remove the baking dish from the oven, reduce heat 430°F/220°C (405°F/205°C convection oven) and bake for another 45-50 min. If the loaf begins to brown too rapidly, cover with a piece of aluminum foil, shiny side up, and bake until done. Remove from oven, take it out of the tin, and transfer to a wire rack to cool completely before slicing   Tip: The bread can be stored 5 days in a bread bag at room temp or in the freezer up to 3 months   #glutenfreebread #glutenfreerecipes #breadrecipe #highfiber #celiacfriendly #guthealthrecipes

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