2 Jantares Saudáveis com Sobras e Mandioca: Receita Anti-inflamatória Sem Glúten e Sem Leite!

Eating well at night is possible, even when you're short on time and very hungry! In this video, I'll teach you two perfect dinner recipes: a nutritious pancake made with leftover rice and a delicious pizza with cassava dough — both gluten-free, dairy-free, and sugar-free! Discover how to creatively reuse food and prepare dishes that help reduce inflammation and strengthen your health. 🚀 Join my Event: https://bit.ly/3IxTsrc PIZZA Ingredients 📌 Ingredients for the dough: 600g cassava 8g dry yeast 20g fat 9g salt My gluten-free mix (to set the right consistency) 📌 Preparation: 1. Mash the cooked cassava well. 2. Activate the yeast with water and a little of the flour mix. 3. Add the mashed cassava to the yeast, adding more of the flour mixture until you get a drier, more moldable puree consistency. 4. Add the fat and salt. 5. Spread the dough into a greased pan and top with the filling of your choice. PANCAKE Ingredients 📌 Dough ✅ One cup of cooked rice ✅ Half a cup of plant-based milk ✅ Half a cup of cornstarch ✅ 2 eggs ✅ 2 tablespoons of olive oil ✅ Salt to taste 📌 Filling ✅ 2 roasted chicken breasts ✅ 4 tablespoons of cashew nut butter (or any plant-based cream cheese) 📌 Topping ✅ Tomato sauce ✅ Plant-based Parmesan cheese (or almond flour) Tomato Sauce Link:    • Segredos do MOLHO ARTESANAL CASEIRO: Recei...   🕑 Chapters: 00:00 Healthy Nighttime Eating Challenge 00:34 The Truth About Your Diet and Fatigue 00:59 Presentation by Chef Marcelo Horta 01:47 Food Organization and Introduction to Recipes 02:08 Recipe 1: Pancake with Leftover Rice 03:11 Preparing the pancake batter 04:02 Filling: Chicken with Vegetable Cashew Nuts 05:12 Extra tips for a juicier filling 06:22 Assembling and rolling the pancakes 07:36 Finishing with sauce and "cheese" 08:31 Final pancake result 09:25 Recipe 2: Pizza with Cassava Dough 09:55 Properly Fermenting the Dough 10:45 How to Prepare Cassava (Yuca) 11:34 Historical Importance of Cassava 12:28 Mixing and Kneading the Dough 13:50 Resting and Shaping the Pizza 14:45 Ready-to-Use Dough and Fermentation Tips 16:18 Conclusion: Energy, Convenience, and Health 📈 Benefits of this video: Healthy Use of Leftovers Practical and Freezable Simple and affordable ingredients Anti-inflammatory diet 🍽 Chef's Tip: Always keep these options in the freezer to avoid resorting to delivery. Your body and health will thank you! Welcome to my channel. My name is Marcelo Horta, an Advanced Baker trained at Le Cordon Bleu, chef, and specialist in healthy, anti-inflammatory, gluten-free, and dairy-free eating. I own the NaOrigem brand and Cozinha Crunch, the most traditional gluten-free bakery in Rio de Janeiro. I'm also an ambassador for Acelbra (the Brazilian Celiac Association). I've helped more than 35,000 students around the world achieve a better quality of life through gluten-free natural fermentation, even if they've never made bread or yeast in their lives. 🍞 Chef Specializing in Natural Fermentation Bread ⭐ Le Cordon Bleu Baker ✅ Founder of Tribo do Horta ⚜ Acelbra Ambassador of RJ 🔥 + 35,000 Students and Tribalista #HealthyRecipe #GlutenFreePancake #ManiocPizza #MarceloHorta #Anti-InflammatoryFood #DairyFree #SmartLeftovers #FunctionalCuisine #TriboDoHorta #EasyRecipe