He huaʻona nui a maʻalahi kēia e hoʻomohu ai i kahi 8-auneke kalo a piha i kaʻai āpau. 2. He huamoa kalo ke ala maikaʻi loa e hoʻokipa ai i nā keiki aloha i kaʻiʻoʻulaʻula i loko o ka honua. Hoʻopiliʻia ka pīpī paʻakai o ka pahu pickichon i kahiʻoluʻolu hoihoi i ka pāpale.
Nui nā'ōlelo e pili ana i ka pipiʻai hānai i kēia mau lā. ʻO kaʻono maikaʻi, a me kaʻiʻo eʻoi aku ka maikaʻi,ʻaʻole e hōʻike i kahi kūponoʻoi aʻe no nā holoholona. ʻOi aku kaʻoi aku ka maikaʻi ma mua o nā mōhai makana maʻamau, akāʻoe wale nō i ka'½ pauna maʻaneʻi, a he mea nui loa ia a puni -ʻo nā mea a pau mai ka poʻeʻalo i nā meaʻaiʻai lāʻau a me nā kauka e nānā nei i nā pono o ka pipi hānai.
Ka mea e pono ai
- 1 (
- 8-ounce) kahi kai kuhi nui
- Kosher paʻakai a me ka honua hou i ka paʻakai
- 4 punetēpē kaʻailaʻoliva wahine hou, i māheleʻia
- 1'eneʻena ka'eliʻoki i nā lau oregano
- 2 punetēpō balsamic vinegar
- 2 teaspoons Kaonaʻo Dijon
- 8 kapu'okena babyugula, waiwai, aiʻole i kahi leomi'ē aʻe e like me ka romaine
- 1 kīʻaha pākeke
- ¼ kapu i nā kānana kānana (kāpili liʻiliʻi)
- ¼ kīʻahaʻeha
Pehea e hana ai
- E hoʻokuʻu i ka hau me ka paʻakai a me ka pepa, a lawe mai i kahi mahana.
- Hehi 1 punetua o kaʻaila i loko o ka palepale ma luna o ka mahana-wela kiʻekiʻe. Eʻike i ka'ōpiopio no kahi o 3 a 4 mau minuke ma kēlāʻaoʻao a me kēiaʻaoʻao, a'ānaiʻia i waho, aʻokiʻia i kou makemake ma loko. E hoʻoneʻe i ke kalo i kahi papaʻoki a hoʻonohoʻia no 5 mau minuke ma mua o ka paʻiʻana.
- ʻOiai ka hau e hoʻomaha, i loko o kahi kīʻaha hui e hui pūʻia me 3 mau puna 'aila punaʻaila, ka balsamic wineka, me ka paʻakai a me ka paʻakai. E hoʻouka i ka letus and oregano a hoʻouka i ka hui. E paʻi i ka'ōpae e kū'ē i ka palaoa ma kahi'ā'ī.
- E hoʻololi i ka saladai lole ma luna o kahi pāpale e mālama ai, a me ka luna me ke kapuahi, a me nā kāpena paʻi. E kāpīpī i nā mea kani a me nā maʻi scallions a lawelawe.
Nā meaʻai hou. Inā makemakeʻoe i kahi meaʻono'ē aʻe eʻai i kahi hua'ulaʻa piha i ka meaʻono, e ho'āʻo iā Smoky Sweet Thai Filled Bottle Salad. E nānā aku i nā mea kupaianahaʻo Mexica. A inā makemakeʻoe e hōʻiliʻili i kahiʻoki maikaʻi a me keʻano maikaʻi o kaʻiʻo, e ho'āʻo iā Filet Mignon me nā'ōloheloheʻo Brush Sprouts a me Lemon-Herb Mayo.
ʻO nā huaʻona hou o ka mīkini paleʻaleʻa e ho'āʻoʻiaʻo ia he Salamona Sate Salamāna, Salamei Huaʻia me ka Mīkini, Tomati a me ka Lemon Thyme Dressing, Hoʻopiʻi Pīpī Puʻupuʻu me ka Līki Maʻemaʻe Mīmila, a me ka meaʻai Līkile a me kaʻalani Moana me ka Honey Lemon Dressing.
He aha ka mea likeʻole me ka pipiʻai hānai?
Wahi a AmericanGrassFedBeef.com,
-ʻO kaʻiʻo momona ka nui o nā mea momona e like me ka moa liliʻole aiʻole ka'āneu hihiu a me ka elk
- Heʻeono 6-auneke mai kahi hānai'ōhiu a kokoke i 100 mau calorie ma mua o kaʻono 6-auneke mai kahi hehi palaoa.
- Inā emi kaʻiʻo momona i loko o ka "momona" (me ka momona momona), hāʻawi iāʻoe mai kaʻelua aʻeono manawa aʻoi aku ka nui o ka momona "maikaʻi" i kapaʻiaʻo "omega-3ʻona momona."