#bulghur

🙋🏻Buonvenerdì! Inauguriamo da oggi “l’interpretazione dei sogni”🌀della dotta FREUDABETTA😂😌😁 Cosa ti vogliono VERAMENTE dire, in modo sottile e subliminale, i sogni che ti ricordi. ⭐️ 🌀SOGNO ▶️Hai sognato una tazzina di caffè che si sfracellava in terra. 🌀INTERPRETAZIONE⏩Stamattina prendi il tè. ……😅 🙌🏻voi che avete sognato?? ……(ps oh sti biscottini bio mai visti prima al tè matcha&choco e i…

In esclusiva per voi un segreto: Fa caldo.

💙😌

Hola 💙Menù diggiorno (vabbè, del pranzo🙈 ora voglio mette na lavagnetta come i foodtrack col cavalletto oppure un omino sandwich che strilla quando è pronto🙌🏻 e la partita che danno la sera😂 se c'è le freccette i' biliardino ecc🔝) oggi la donna delle insalate-indolci magna: (come antipasto mezzo pollice che mi son sbraciolata con la mandolina, bono ottimo ma ve lo risparmio😂): piatto…

this salad takes about 15 minutes to prepare and contains about 425 calories per serving

Because I wanted to have a light and quick meal before heading off to the gym (living that #fitgirl life, you know), I decided to make a salad with a classic but great combi: beetroots and white cheese. I’ve got some sort of love/hate relationship with beetroots, but they’re super healthy and make your salad look pretty, so I just keep on eating them being unsure if I actually enjoy their taste. I also added an egg for some extra protein and of course poured a lil juicy dressing over it all.

INGREDIENTS

I made a large bowl so I can eat from it tomorrow as well, but for one meal you approximately need :

- 25gr uncooked bulghur / 75gr cooked bulgur

- 170gr cooked beetroots

- big hand of rucola

- 30gr feta (I used the ones in oil and herbs because they’re extra tasty)

- one boiled egg

- vegetable stock

For the dressing I used:

- 50ml low fat yoghurt

- a bit of mustard

- a bit of lemon juice

- teaspoon of honey

- pepper, salt and garlic by taste

Cook the bulghur for approximately 10 minutes and add one spoon of vegetable stock to the pan. Boil your egg in a different pan for as long as you prefer. Cut the beetroots, feta and throw them in a bowl along with the rucola. Add the bulghur and egg when done and pour over the dressing. Mix all ingredients and you’re done!

Abbiamo già trattato questo ingrediente. Viene utilizzato come si fa spesso con il couscous, come accompagnamento a piatti speziati o viene mescolato a verdure miste saltate o al vapore.

INGREDIENTI

Bulghur 200g

Acqua 500g

Una carota

Piselli

Cipolla

Funghi

Zucchine (e le verdure che preferite)

Olio d’oliva

Sale e pepe

PROCEDIMENTO

Far bollire l’acqua, salarla e calare il bulghur. Quando sarà…

This is barely even a recipe. We like Mexican rice. We are Mexican so we have this strange affinity towards that rice. Rosie says bulgur is a better carb so that's what we eat instead.

Same rule as before with bulgur: 1 part bulgur to 1.75ish parts liquid.

Put 1 cup of bulgur in a pot, add 1.5 cups of chicken broth and .25 cup of tomato sauce...or some variation of tomato and chicken broth. Add salt and obscene amounts of black pepper. Stir it up and bring it to a boil. Once boiling, turn down to low and simmer for 10 minutes. Remove it from the heat, let it sit a few minutes, and fluff with a fork!

Done.