Weight loss fruit breakfast recipes help you burn fat and beautify your face
Fruit is the best way to make breakfast. It is nutritious and delicious. It will not burden the intestines and intestines. It can also speed up metabolism, promote intestinal peristalsis, and accelerate detoxification and defecation. In addition, it is the best in the digestive system in the morning, so eating weight-loss fruits can still be successful. To achieve cosmetic effects, isn't it good to lose weight and keep your eyes on you?
Underwater World Fruit Bento
Ingredients: 1 mango, 1 peach, 1 nectarine, 1 melon, 1 sweet apricot, 100g raisins, 150g lychee, 100g tomato, appropriate amount of sea seaweed, a little lettuce.
Practice:
1. Clean all the ingredients for later use (you can soak and wash them in light salt water).
2. Cut the melon and remove the seeds.
3. Peel and peel the melon and cut it into uniform pieces.
4. Peel the sweet apricots and cut them into pieces.
5. Remove half of the nectarines and peaches, peel and cut into slices.
6. Put lettuce leaves on the bottom of the bento box.
7. Arrange fruits except mangoes and melons in rows.
8. Finally lay a layer of melon to cover the top.
9. Take the leaves of lettuce and cut them into water plants.
10. Peel and slice the mango, and cut it into the shape of a starfish.
11. A piece of nectarine, a raisin and eyes cut from seaweed are combined to form a small fish.
12. Make small crabs with half skinned nectarines and cut seaweed.
13. Cut the raisins and press the shape of the small fish.
14. Add lychee to nectarines and cut seaweed to make jellyfish.
15. Finally, combine the small fish and crabs on the lunch box.
Vegetable salad
Ingredients: 200g of apples, 100g of strawberries, appropriate amount of tomatoes, appropriate amount of cabbage, appropriate amount of salad dressing, appropriate amount of canned yellow peaches.
Practice:
1. Prepare the materials.
2. Peel the apples and wash the strawberries and dice them.
3. Add small tomato pieces and shredded cabbage.
4. Cut the canned yellow peaches into pieces and add a small teaspoon of canned juice.
5. Squeeze in the salad dressing.
6. Mix well.
Egg floss fruity yogurt cup
Ingredients: 60g of low-gluten flour, 20 g of almond flour, 20 g of bread bran, 1 egg yolk, 45 g of granulated sugar, 45g of frozen butter, appropriate amount of yogurt, appropriate amount of jam, appropriate amount of blueberries, and appropriate amount of cherries.
Practice:
1. Egg floss material, cut butter directly into small pieces without softening.
2. Sift the low flour and almond flour, add sugar and bread crumbs.
3. Add blocks of butter and rub them into granules by hand.
4. Add egg yolks and rub well.
5. Put the kneaded egg floss wrapped in plastic wrap into the refrigerator and let stand for 30 minutes.
6. Preheat the oven in advance, bake the resting egg floss at 180° for about 15 minutes, until golden yellow, and let cool for later use.
7. Wash the fruit and remove the core.
8. Pour appropriate amount of yogurt into the cup, and then add a layer of jam.
9. Cover with another layer of yogurt.
10. Sprinkle with appropriate amount of egg floss and decorate with fruit grains.
Orange pancakes
Ingredients: 80g butter, 220g low-gluten flour, 100g orange-flavored fruit, 2 egg whites.
Practice:
1. Use orange-flavored fruit treasures and make orange crisps.
2. Stir the butter softened at room temperature and Guozhen together. Don't beat it up. The Guozhen will be fine if there are no grains.
3. Add egg white in three times and mix until evenly mixed.
4. Add sifted low-gluten flour and knead into dough.
5. Put the dough into a fresh-keeping bag and roll it into thin slices. Place in the freezer of the refrigerator and leave for 15 minutes. I ate an apple while waiting.
6. After 15 minutes, cut the sides of the fresh-keeping bag with scissors, and cut the hardened dough sheet into pieces with a knife.
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