7 recipes of wand in shape to eat without fault

Find out how to prepare light and healthy options to be inserted daily

In the universe of healthy options, the wand suited It is emerging as a tasty and balanced alternative for those who want to maintain a balanced diet without sacrificing snacks that arouse emotional memory and please taste. This is because, when they climb them instead of frying them, we reduce the quantity of fat, making them more balanced to include in diets.

Below, take a look at 7 recipes of chopsticks in shape to eat without fault!

Sweet potato wand

Ingredients

• 2 cups of tea sweet potato peeled, cooked and wrinkled
• 1 cup of boiled and grated chicken breast
• 2 tablespoons of oatmeal flour
• 1 tablespoon of chopped green green
• 1 peeled and chopped onion
• 1 egg
• Rooms and black pepper ground to taste
• Golden flax seed flour with bread
• Olive oil to gain weight

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the chicken and brown for 3 minutes. Turn off the fire and the season with salt, green smell and black pepper. Reserve. In a container, place the sweet potato, oat flour, egg, salt and black pepper and mix until smooth.

After, with a spoon, take some pasta, open in the palm of the hand, stuff with the chicken and shape in a wand. Then pass the flap flour on top and place on a pan with olive oil. Bake in a preheated oven at 180 ° C for 25 minutes, rotating the chopsticks halfway through the time until golden. Serve later.

Chicken chopped chicken

Ingredients

Mass

• 2 cups of skimmed milk tea
• 1 egg
• 3 cups of boiled and drained chickpeas
• 4 tablespoons of olive oil
• 1 1/2 cup of tea corn starch
• Gets up to taste
• Golden flax seed flour with bread
• Olive oil to gain weight

Filling

• 1 tablespoon of olive oil
• 2 peeled and wrinkled garlic cloves
• 1 peeled and chopped onion
• 300 g of boiled and grated chicken breast
• 3 tablespoons of tomato sauce
• Chopped parsley to taste

Methods of preparation

Mass

In a blender, put the milk, egg, salt and chickpeas and beat until smooth. Reserve. In a pan, put the olive oil and bring over medium heat. Arrange the blender mixture in the pan and cook for 3 minutes. Add the corn starch and cook until the dough shakes the bottom of the pan. Turn off the heat, wait for it to cool down and transfer the dough to a smooth surface. Reserve.

Filling

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add chicken, tomato sauce and parsley and cook for 2 minutes. Turn off the heat and set aside. With the help of a spoon, take some of the dough, open in the palm of the hand, stuff and model in the shape of a wand. Then pass the flap flour on top and place on a pan with olive oil. Bake in a preheated oven at 180 ° C for 25 minutes, rotating the chopsticks halfway through the time until golden. Serve later.

Oat coxinha with palm

Ingredients

Mass

• 1 cup of oat flour tea
• 1 1/2 Cup of skimmed milk tea
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• Oat flour to bread
• Olive oil to gain weight

Filling

• 200 g of Palma’s heart drained and cut into slices
• 1/2 peeled and chopped onion
• 1 clove of peeled and crushed garlic
• 2 tablespoons of tofu cream
• Salt, ground black pepper and olive oil to taste

Methods of preparation

Filling

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the palm and brown for 3 minutes. Add the cream of the tofu and brown to a creamy consistency. Turn off the heat and season with salt and black pepper. Reserve.

Mass

In a pan, put the skimmed milk, olive oil and salt and bring over medium heat until it boils. Turn off the heat, add the oatmeal and mix until smooth. Transfer to a plate and wait for the heat. So, with the help of a spoon, take some of the dough and open in the palm of the hand. Stuff and wand -shaped model. Then pass the oatmeal on top and place on a pan with olive oil. Bake in a preheated oven at 200 ° C for 25 minutes, rotating the chopsticks halfway through the time until golden. Serve later.

Broccoli wand with chicken

Ingredients

• Flores of 1 pack of broccoli
• 1 kg of boiled and grated chicken breast
• 2 eggs
• 150 g of flax seeds
• 150 g of almond flour
• 1 egg yolk
• Rooms and chopped parsley to taste
• Olive oil to gain weight

Methods of preparation

In a processor, place broccoli flowers, half of the chicken, eggs and spices and beat until smooth. Reserve. In a container, put the rest of the chicken and season with salt and parsley. Reserve. With the help of a spoon, take some broccoli dough, open in the palm, stuff with the chicken and shape in a wand. Repeat the process with all the mass.

In a container, mix the linen and almond flours. Pass the chopsticks in the egg yolk, the bread in the flour mixture and organize a pan greased with olive oil. Bake in a preheated oven at 200 ° C until golden brown. Serve later.

Pumpkin stick

Ingredients

• 2 cups of peeled pumpkin, cooked and dough
• 1 cup of boiled and grated chicken breast
• 1 tablespoon of olive oil
• 1 tomato seedless and diced cut
• 1 peeled and diced onion
• 2 tablespoons of oatmeal flour
• 1 egg
• Rooms and black pepper ground to taste
• Oat flour to bread
• Olive oil to gain weight

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and tomato and brown for 5 minutes. Add the chicken and brown for 3 minutes. Turn off the fire, season with salt and black pepper. Reserve. In a container, place the pumpkin, oatmeal, egg, salt and black pepper and mix up to the homogeneous mass.

After, with a spoon, take some pasta, open in the palm of the hand, stuff with the chicken and shape in a wand. Then pass the oatmeal on top and place on a pan with olive oil. Bake in a preheated oven at 180 ° C for 25 minutes, rotating the chopsticks halfway through the time until golden. Serve later.

Vegan Coxinha

Ingredients

Mass

• 1 l of milk oats
• 1 kg of peeled potatoes, cooked and rough
• 2 tablespoons of coconut butter
• 1 cup of vegetable broth tea
• 2 tablespoons of thin oat flakes
• 3 cups of full flour tea
• Gets up to taste
• Olive oil to gain weight

Filling

• 3 cloves of peeled and chopped garlic
• 1 peeled and chopped onion
• 1 1/2 cup of hydrated and drained soy protein
• 1 tablespoon of lemon juice
• 1 teaspoon of oregano
• 1 pinch of cumin
• 2 tablespoons of tomato sauce
• Chopped olives and olive oil to taste
• 1/2 cup of chopped smell
• Oat flour to bread

Methods of preparation

Mass

In a pan, put the oat milk, potatoes, butter, vegetable broth, oat flakes and salt and mix. Bring over medium heat to a boil. Gradually, add the whole wheat flour and mix until it is attached from the bottom of the pan. Turn off the heat, wait for it to cool down and destroy the dough on a smooth and dry surface. Reserve.

Filling

In a pan, place the olive oil and bring over medium heat. Add the garlic, onion and brown. Add soy protein and lemon juice and brown for 5 minutes. Connect with salt, cumin, oregano and green smell and mixes well. Add the olives and tomato sauce and mix again to incorporate with the other ingredients.

With the help of a spoon, take some pasta, open in the palm of your hand, stuff with soy proteins and shape in a wand. Then pass the oatmeal on top and place on a pan with olive oil. Bake in a preheated oven at 200 ° C for 25 minutes, rotating the chopsticks halfway through the time until golden. Serve later.

Quinoa chopper with vegetables

Ingredients

Mass

• 1 cup of cooked quinoa tea
• 1/2 cup of cooked and wrinkled manoc tea
• 2 tablespoons of chickpeas
• 1 tablespoon of olive oil
• Gets up to taste
• Linen seed flour with bread
• Olive oil to gain weight

Filling

• 1/2 carrot peeled and grated
• 1/2 peeled and grated zucchini
• 1/4 of peeled and chopped onion
• 1 clove of peeled and chopped garlic
• 1 tablespoon of olive oil
• Salt, ground black pepper and chopped green smell to taste

Methods of preparation

Filling

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the carrot and courgettes and brown until it is passionate about. Turn off the fire and the season with salt, black pepper and green smell. Reserve.

Mass

In a container, put the quinoa and the manoc and mix. Add the chickpea flour, olive oil and salt and mix until smooth. After, with a spoon, take some pasta, open the palm of your hand, stuff with the sautéed vegetables and the shape -shaped shape. Then pass the flap flour on top and place on a pan with olive oil. Bake in a preheated oven at 180 ° C for 25 minutes, rotating the chopsticks halfway through the time until golden. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.