{"id":3185,"date":"2019-05-26T12:49:49","date_gmt":"2019-05-26T10:49:49","guid":{"rendered":"http:\/\/supplementstore.rs\/blog\/?p=3185"},"modified":"2019-05-25T14:50:54","modified_gmt":"2019-05-25T12:50:54","slug":"svinjska-rebarca","status":"publish","type":"post","link":"https:\/\/supplementstore.rs\/blog\/svinjska-rebarca\/","title":{"rendered":"Svinjska rebarca"},"content":{"rendered":"<p>Sve je vi\u0161e istra\u017eivanja koja pokazuju da nisu masno\u0107e i kalorije te zbog kojih dobijamo na kila\u017ei<br \/>\nve\u0107 uglavnom lo\u0161a industrijska hrana. Nije tajna da prehrambena industrija tro\u0161i mnogo novca da plasira proizvode za kojima \u0107ete \u017eudeti, a to rade prave\u0107i kombinacije aroma i raznih hemijskih dodataka koji \u0107e u\u010diniti da skoro postanemo zavisni od istih. Zato nam je toliko te\u0161ko da se suzdr\u017eimo od razumne koli\u010dine porcije. Jeftini sastojci imaju slabu nutritivnu vrednost i kada svemu tome dodamo i gomilu aditiva, na\u0161e telo izla\u017eemo inflamaciji uzrokovanoj lo\u0161om ishranom koja rezultira nadimanjem, lo\u0161im varenjem i na kraju i gojenjem. Zato vam savetujemo da kad god ste u prilici sami pripremate hranu. Na taj na\u010din ste svesniji \u0161ta jedete, i ako nemate zdravstvenih problema nema ni restrikcija u izboru namirnica, samo u koli\u010dini.<br \/>\nZa po\u010detak, evo predloga za slasna, prste da poli\u017ee\u0161 rebarca, od kojih se garantovano ne\u0107ete ugojiti!<\/p>\n<p>&#8211; 1 kg svinjskih rebarca<br \/>\n&#8211; 1 ka\u0161i\u010dica soli<br \/>\n&#8211; 1 ka\u0161i\u010dica dimljene paprike<br \/>\n&#8211; 1 ka\u0161i\u010dica senfa<br \/>\n&#8211; 3 ka\u0161ike Worchester sosa<br \/>\n&#8211; po \u017eelji mo\u017eete dodati i neki va\u0161 omiljen za\u010din<\/p>\n<p>Za\u010dine sjediniti dobro utrljati u rebarca i ostaviti sat vremena da meso pokupi arome. Tako marinirana rebarca mo\u017eete pe\u0107i u rerni, na papiru za pe\u010denje oko 45 min na 200C.<br \/>\nU tiganju bez ulja na srednjoj vatri uz stalno okretanje oko 30 min. Pred kraj dodajte ka\u0161iku balzamiko sir\u0107eta da se korica karamelizira.<br \/>\nNa ro\u0161tilju u prirodi je najbolje uz povremeno zalivanje pivom.<\/p>\n<p>Za salatu predla\u017eemo krastavac sa rikota sirom, maslinovim uljem i nanom.<\/p>\n<p>Za vas recepte sprema<br \/>\nfitnes trener <strong>Jelena Bulatovi\u0107<\/strong><br \/>\n<em>Spirit Bodybuilding &amp; Fitness club<\/em><\/p>\n<div id=\"themify_builder_content-3185\" data-postid=\"3185\" class=\"themify_builder_content themify_builder_content-3185 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Sve je vi\u0161e istra\u017eivanja koja pokazuju da nisu masno\u0107e i kalorije te zbog kojih dobijamo na kila\u017ei ve\u0107 uglavnom lo\u0161a industrijska hrana. Nije tajna da prehrambena industrija tro\u0161i mnogo novca da plasira proizvode za kojima \u0107ete \u017eudeti, a to rade prave\u0107i kombinacije aroma i raznih hemijskih dodataka koji \u0107e u\u010diniti da skoro postanemo zavisni od [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3186,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,267],"tags":[],"class_list":["post-3185","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ishrana","category-recepti","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"_links":{"self":[{"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/posts\/3185","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/comments?post=3185"}],"version-history":[{"count":1,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/posts\/3185\/revisions"}],"predecessor-version":[{"id":3187,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/posts\/3185\/revisions\/3187"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/media\/3186"}],"wp:attachment":[{"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/media?parent=3185"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/categories?post=3185"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/supplementstore.rs\/blog\/wp-json\/wp\/v2\/tags?post=3185"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}