Good but eating mini “multigrain” foods ciabatta with leeks. We are made the process and its Nutrition information discus this article. So you can try every day feel your health fresh and energetic and Phil city your won city.
Easy 30 minutes 8 servings 4 small polygons fro into ciabatta 2 organic leek links 2 food spoons of extra organic virgin oh.
Table of Contents
Ingredients
. 4 small polygon frozen ciabattas
. 2 organic leek stalks
. 2 tablespoons of organic extra virgin olive oil
. 3 tablespoons of ricotta cream
. 4 organic cherry tomatoes cut in half
. Salt and pepper to taste
. Organic Basil Leaves
The day’s recipe fits perfectly into the concept of “finger food”: it is food to be eaten by hand. In addition to being very charming and delicious, this multigrain little ciabatta canapé with leeks is full of nutrients and low in calories! The snack is light and easy to digest, perfect to enjoy on the hottest summer days!
The base of the dish is multigrain bread, a complex carbohydrate with slow absorption. This nutrient is rich in fiber which aids in intestinal transport and ensures satiety for longer, making it easier – and a lot! – Maintenance of the diet. Here the bread is toasted, which gives the plate the texture and makes us chew more. And everyone already knows that: the more we chew, the easier our digestion will be!
To give the recipe a creamy shape, the key is ricotta cream, a milk derivative rich in protein, calcium – necessary to strengthen bones – and fat-free and sodium-free. The only fat in the dish is olive oil, a source of fatty acids good for our circulatory system. Next, the leek comes into play to add flavor to the cream and add more fiber and nutrients to spice it up.
By completing the presentation and ensuring much more than beauty, cherry tomatoes and basil are enriched with vitamins and minerals, such as lycopene – a powerful antioxidant that prevents premature aging of cells – and vitamin K – nutrients with anti-inflammatory action, among others.
Having a moment to appreciate a taste like this, delicate and fresh, is necessary to care for our well-being! It only takes a few minutes to replenish your energy in a fun and healthy way. To learn how to prepare the dish with perfect balance, follow the recipe below:
Preparation mode
Cut the leek into a thin half-moon. Heat the oil in a pan; add the garlic, salt, and sauté until pink. Please turn off the heat, let it cool slightly, and stir in the ricotta cream—season with salt and pepper. Bake the ciabatta, open in half, place a portion of ricotta with the leeks on each half, and garnish with the tomatoes and basil leaves.
Nutrition information
Amount in each dose % Daily value
. High energy value 181Kcal or 762Kj 9%
. Carbs 25g 8%
. Protein 5.5 g 7%
. Total fat 7g 13%
. Saturated fat 2g 9%
. Trans fat 0 0%
. Sodium 13mg 1%
. Cholesterol 7.5 mg 3%
. Dietary fiber 1.2g 5%
. Vitamin A. 81mcg 1%
. Vitamin D. 0mcg 0%
. Vitamin C. 0mg 0%
. Calcium 71mg 7%
. Iron 2mg 14%
Easy 30 minutes 8 servings 4 small polygons fro into ciabatta 2 organic leek links 2 food spoons of organic extra virgin oh
Ingredients
. 4 small polygon frozen ciabattas
. 2 organic leek stalks
. 2 tablespoons of Taeq organic extra virgin olive oil
. 3 tablespoons of ricotta cream
. 4 organic cherry tomatoes cut in half
. Salt and pepper to taste
. Organic Basil Leaves
The day’s recipe fits perfectly into the concept of “finger food”: it is food to be eaten by hand. In addition to being very charming and delicious, this multigrain little ciabatta canapé with leeks is full of nutrients and low in calories! The snack is light and easy to digest, perfect to enjoy on the hottest summer days!
The base of the dish is multigrain bread, a complex carbohydrate with slow absorption. This nutrient is rich in fiber which aids in intestinal transport and ensures satiety for longer, making it easier – and a lot! – Maintenance of the diet. Here the bread is toasted, which gives the plate the texture and makes us chew more. And everyone already knows that: the more we chew, the easier our digestion will be!
To give the recipe a creamy shape, the key is ricotta cream, a milk derivative rich in protein, calcium – necessary to strengthen bones – and fat-free and sodium-free. The only fat in the dish is olive oil, a source of fatty acids good for our circulatory system. Next, the leek comes into play to add flavor to the cream and add more fiber and nutrients to spice it up.
By completing the presentation and ensuring much more than beauty, cherry tomatoes and basil are enriched with vitamins and minerals, such as lycopene – a powerful antioxidant that prevents premature aging of cells – and vitamin K – nutrients with anti-inflammatory action, among others.
Having a moment to appreciate a taste like this, delicate and fresh, is necessary to care for our well-being! It only takes a few minutes to replenish your energy in a fun and healthy way. To learn how to prepare the dish with perfect balance, follow the recipe below:
Preparation mode
Cut the leek into a thin half-moon. Heat the oil in a pan; add the garlic, salt, and sauté until pink. Please turn off the heat, let it cool slightly, and stir in the ricotta cream—season with salt and pepper. Bake the ciabatta, open in half, place a portion of ricotta with the leeks on each half, and garnish with the tomatoes and basil leaves.
Nutrition information
Amount in each dose % Daily value
. High energy value 181Kcal or 762Kj 9%
. Carbs 25g 8%
. Protein 5.5 g 7%
. Total fat 7g 13%
. Saturated fat 2g 9%
. Trans fat 0 0%
. Sodium 13mg 1%
. Cholesterol 7.5 mg 3%
. Dietary fiber 1.2g 5%
. Vitamin A. 81mcg 1%
. Vitamin D. 0mcg 0%
. Vitamin C. 0mg 0%
. Calcium 71mg 7%
