{"id":1868,"date":"2023-12-22T08:53:36","date_gmt":"2023-12-22T08:53:36","guid":{"rendered":"https:\/\/lifestylerek.com\/?p=1868"},"modified":"2023-11-13T09:34:32","modified_gmt":"2023-11-13T09:34:32","slug":"jak-zrobic-batony-proteinowe-w-domu-przepisy-na-szybkie-i-zdrowe-przekaski","status":"publish","type":"post","link":"https:\/\/lifestylerek.com\/cs\/jak-vyrobit-proteinove-batony-na-domaci-recepty-na-rychle-a-zdrave-svaciny\/","title":{"rendered":"Jak si doma vyrobit proteinov\u00e9 ty\u010dinky? Recepty na rychl\u00e9 a zdrav\u00e9 sva\u010diny"},"content":{"rendered":"<p><strong>Proteinov\u00e9 ty\u010dinky jsou obl\u00edben\u00e9 a snadno p\u0159ipraviteln\u00e9 sva\u010diny, kter\u00e9 t\u011blu dod\u00e1vaj\u00ed nezbytn\u00e9 b\u00edlkoviny. B\u00edlkoviny jsou d\u016fle\u017eitou \u017eivinou, kter\u00e1 buduje a regeneruje svaly, podporuje imunitu, zlep\u0161uje metabolismus a dod\u00e1v\u00e1 pocit sytosti. Proteinov\u00e9 ty\u010dinky jsou ide\u00e1ln\u00ed jako druh\u00e1 sn\u00eddan\u011b, po tr\u00e9ninku nebo jako zdrav\u00e1 alternativa sladkost\u00ed. V tomto \u010dl\u00e1nku se dozv\u00edte, co jsou proteinov\u00e9 ty\u010dinky, pro\u010d byste je m\u011bli j\u00edst, jak si vybrat protein k jejich p\u0159\u00edprav\u011b, jak\u00e9 ingredience do nich p\u0159idat a jak si je vyrobit doma. P\u0159edstav\u00edme v\u00e1m tak\u00e9 n\u011bkolik jednoduch\u00fdch a chutn\u00fdch recept\u016f na proteinov\u00e9 ty\u010dinky s r\u016fzn\u00fdmi p\u0159\u00edchut\u011bmi a polevami.<\/strong><\/p>\n<h2><b>Co jsou proteinov\u00e9 ty\u010dinky a pro\u010d byste je m\u011bli j\u00edst?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Proteinov\u00e9 ty\u010dinky jsou typem funk\u010dn\u00ed potraviny, tj. potraviny, kter\u00e1 m\u00e1 p\u0159\u00edzniv\u00fd vliv na zdrav\u00ed a pohodu. Proteinov\u00e9 ty\u010dinky obsahuj\u00ed vysok\u00e9 procento b\u00edlkovin, kter\u00e9 jsou z\u00e1kladn\u00edm stavebn\u00edm prvkem t\u011bla. B\u00edlkoviny jsou nezbytn\u00e9 pro tvorbu a obnovu bun\u011bk, tk\u00e1n\u00ed a org\u00e1n\u016f. B\u00edlkoviny se tak\u00e9 pod\u00edlej\u00ed na mnoha metabolick\u00fdch, hormon\u00e1ln\u00edch a enzymatick\u00fdch procesech. B\u00edlkoviny jsou tak\u00e9 zdrojem energie a pom\u00e1haj\u00ed udr\u017eovat p\u0159im\u011b\u0159enou hladinu gluk\u00f3zy v krvi. <\/span><span style=\"font-weight: 400;\">Proteinov\u00e9 ty\u010dinky maj\u00ed mnoho v\u00fdhod pro ty, kte\u0159\u00ed jsou fyzicky aktivn\u00ed, staraj\u00ed se o sv\u016fj pas nebo maj\u00ed speci\u00e1ln\u00ed dietn\u00ed pot\u0159eby. Zde jsou n\u011bkter\u00e9 z nich:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Poskytuj\u00ed rychl\u00fd a snadn\u00fd zp\u016fsob, jak doplnit b\u00edlkoviny ve strav\u011b. Doporu\u010den\u00fd denn\u00ed p\u0159\u00edjem b\u00edlkovin je p\u0159ibli\u017en\u011b 0,8 g na kilogram t\u011blesn\u00e9 hmotnosti pro dosp\u011bl\u00e9. Pro ty, kte\u0159\u00ed se v\u011bnuj\u00ed sportu, cht\u011bj\u00ed budovat svalovou hmotu nebo redukovat t\u011blesn\u00fd tuk, v\u0161ak m\u016f\u017ee b\u00fdt pot\u0159eba b\u00edlkovin vy\u0161\u0161\u00ed. Proteinov\u00e9 ty\u010dinky mohou pomoci dos\u00e1hnout dostate\u010dn\u00e9ho mno\u017estv\u00ed b\u00edlkovin ve strav\u011b, zejm\u00e9na kdy\u017e nen\u00ed \u010das nebo mo\u017enost p\u0159ipravit si kompletn\u00ed j\u00eddlo.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pom\u00e1haj\u00ed p\u0159i regeneraci sval\u016f po cvi\u010den\u00ed. B\u00edlkoviny jsou nezbytn\u00e9 pro opravu svalov\u00fdch mikroporan\u011bn\u00ed zp\u016fsoben\u00fdch b\u011bhem tr\u00e9ninku. Konzumace b\u00edlkovin po tr\u00e9ninku urychluje regenera\u010dn\u00ed procesy a zabra\u0148uje katabolismu, tj. rozpadu sval\u016f. Proteinov\u00e9 ty\u010dinky jsou vhodn\u00fdm zp\u016fsobem, jak t\u011blu dodat b\u00edlkoviny bezprost\u0159edn\u011b po cvi\u010den\u00ed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Zvy\u0161uj\u00ed pocit sytosti a pom\u00e1haj\u00ed kontrolovat chu\u0165 k j\u00eddlu. B\u00edlkoviny jsou jednou z nejv\u00edce syt\u00edc\u00edch makro\u017eivin. B\u00edlkoviny potla\u010duj\u00ed sekreci hormonu ghrelinu, kter\u00fd stimuluje pocit hladu, a stimuluj\u00ed sekreci hormon\u016f peptidu YY a glukagonu podobn\u00e9ho peptidu 1 (GLP-1), kter\u00e9 signalizuj\u00ed pocit sytosti. Proteinov\u00e9 ty\u010dinky mohou pomoci omezit mls\u00e1n\u00ed mezi j\u00eddly nebo nahradit nezdrav\u00e9 sva\u010diny.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Zlep\u0161uj\u00ed zdrav\u00ed a pohodu. B\u00edlkoviny jsou d\u016fle\u017eit\u00e9 nejen pro svaly, ale i pro dal\u0161\u00ed t\u011blesn\u00e9 funkce. B\u00edlkoviny podporuj\u00ed imunitn\u00ed, nervov\u00fd, endokrinn\u00ed a kostern\u00ed syst\u00e9m. B\u00edlkoviny jsou tak\u00e9 nezbytn\u00e9 pro tvorbu protil\u00e1tek, hormon\u016f, enzym\u016f a neurotransmiter\u016f. Proteinov\u00e9 ty\u010dinky mohou pomoci zajistit dostatek b\u00edlkovin pro spr\u00e1vn\u00e9 fungov\u00e1n\u00ed organismu a zlep\u0161en\u00ed n\u00e1lady. Jsou ide\u00e1ln\u00edm dopl\u0148kem <a href=\"https:\/\/lifestylerek.com\/cs\/stravitelna-ne-tak-strasidelna-jak-se-zda\/\">lehce straviteln\u00e1 strava<\/a>.\u00a0<\/span><\/p>\n<h2><b>Jak vyb\u00edr\u00e1te b\u00edlkoviny do proteinov\u00fdch ty\u010dinek?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Na trhu je k dispozici mnoho druh\u016f b\u00edlkovin, kter\u00e9 lze pou\u017e\u00edt k p\u0159\u00edprav\u011b proteinov\u00fdch ty\u010dinek. Ka\u017ed\u00fd z nich m\u00e1 sv\u00e9 v\u00fdhody a nev\u00fdhody a li\u0161\u00ed se slo\u017een\u00edm, v\u00fd\u017eivovou hodnotou, chut\u00ed, strukturou a cenou. Zde jsou uvedeny nejobl\u00edben\u011bj\u0161\u00ed typy protein\u016f a jejich vlastnosti:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Syrov\u00e1tkov\u00fd protein<\/strong> - je jedn\u00edm z nej\u010dast\u011bji pou\u017e\u00edvan\u00fdch typ\u016f b\u00edlkovin. Je vedlej\u0161\u00edm produktem p\u0159i v\u00fdrob\u011b s\u00fdr\u016f. Syrov\u00e1tkov\u00e1 b\u00edlkovina m\u00e1 vysokou biologickou hodnotu, co\u017e znamen\u00e1, \u017ee obsahuje v\u0161echny pro t\u011blo nezbytn\u00e9 aminokyseliny. Syrov\u00e1tkov\u00e1 b\u00edlkovina se rychle tr\u00e1v\u00ed a vst\u0159eb\u00e1v\u00e1 do t\u011bla, co\u017e podporuje regeneraci sval\u016f po tr\u00e9ninku. Syrov\u00e1tkov\u00e1 b\u00edlkovina se dod\u00e1v\u00e1 v r\u016fzn\u00fdch form\u00e1ch, nap\u0159\u00edklad jako koncentr\u00e1t, izol\u00e1t nebo hydrolyz\u00e1t. Li\u0161\u00ed se stupn\u011bm \u010di\u0161t\u011bn\u00ed a obsahem b\u00edlkovin, lakt\u00f3zy a tuku. Syrov\u00e1tkov\u00fd protein m\u00e1 jemnou chu\u0165 a dob\u0159e se rozpou\u0161t\u00ed. Je tak\u00e9 relativn\u011b levn\u00e1. Nev\u00fdhodou syrov\u00e1tkov\u00e9 b\u00edlkoviny je, \u017ee u lid\u00ed citliv\u00fdch na lakt\u00f3zu nebo ml\u00e9ko m\u016f\u017ee vyvolat alergii nebo nesn\u00e1\u0161enlivost.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Kaseinov\u00fd protein<\/strong> - je druh\u00fdm hlavn\u00edm typem b\u00edlkoviny poch\u00e1zej\u00edc\u00ed z ml\u00e9ka. Kaseinov\u00e1 b\u00edlkovina m\u00e1 rovn\u011b\u017e vysokou biologickou hodnotu a obsahuje v\u0161echny pro t\u011blo nezbytn\u00e9 aminokyseliny. Na rozd\u00edl od syrov\u00e1tkov\u00e9 b\u00edlkoviny se v\u0161ak kaseinov\u00e1 b\u00edlkovina pomalu tr\u00e1v\u00ed a vst\u0159eb\u00e1v\u00e1 v t\u011ble. V \u017ealudku vytv\u00e1\u0159\u00ed gel, kter\u00fd postupn\u011b uvol\u0148uje aminokyseliny do krevn\u00edho ob\u011bhu. D\u00edky tomu kaseinov\u00e1 b\u00edlkovina poskytuje dlouhotrvaj\u00edc\u00ed pocit sytosti a dod\u00e1v\u00e1 b\u00edlkoviny po dobu n\u011bkolika hodin. Kaseinov\u00fd protein se doporu\u010duje konzumovat p\u0159ed span\u00edm nebo v situac\u00edch, kdy nen\u00ed mo\u017en\u00e9 dlouho j\u00edst j\u00eddlo. Kaseinov\u00fd protein m\u00e1 hustou konzistenci a m\u00edrn\u011b ml\u00e9\u010dnou chu\u0165. Je tak\u00e9 dra\u017e\u0161\u00ed ne\u017e syrov\u00e1tkov\u00fd protein. Stejn\u011b jako syrov\u00e1tkov\u00e1 b\u00edlkovina m\u016f\u017ee i kaseinov\u00e1 b\u00edlkovina zp\u016fsobovat alergie nebo nesn\u00e1\u0161enlivost u lid\u00ed citliv\u00fdch na lakt\u00f3zu nebo ml\u00e9ko.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Vaje\u010dn\u00e9 b\u00edlkoviny<\/strong> - je dal\u0161\u00edm typem b\u00edlkoviny s vysokou biologickou hodnotou a kompletn\u00edm aminokyselinov\u00fdm profilem. Vaje\u010dn\u00e9 b\u00edlkoviny poch\u00e1zej\u00ed z b\u00edlk\u016f slepi\u010d\u00edch vajec, kter\u00e9 jsou odd\u011bleny od \u017eloutk\u016f a usu\u0161eny. Vaje\u010dn\u00e9 b\u00edlkoviny jsou pro t\u011blo snadno straviteln\u00e9 a vst\u0159ebateln\u00e9, tak\u017ee jsou vhodn\u00fdm zdrojem b\u00edlkovin po tr\u00e9ninku nebo mezi j\u00eddly. Vaje\u010dn\u00fd protein m\u00e1 neutr\u00e1ln\u00ed chu\u0165 a dob\u0159e se rozpou\u0161t\u00ed. Je bezpe\u010dn\u00fd i pro osoby s intoleranc\u00ed lakt\u00f3zy nebo ml\u00e9ka. Nev\u00fdhodou vaje\u010dn\u00e9ho proteinu je, \u017ee m\u016f\u017ee vyvolat alergii u lid\u00ed, kte\u0159\u00ed jsou alergi\u010dt\u00ed na vejce nebo jejich slo\u017eky.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>S\u00f3jov\u00fd protein<\/strong> - je jedn\u00edm z nejobl\u00edben\u011bj\u0161\u00edch druh\u016f rostlinn\u00fdch b\u00edlkovin. S\u00f3jov\u00e9 b\u00edlkoviny se z\u00edsk\u00e1vaj\u00ed ze s\u00f3jov\u00fdch bob\u016f, kter\u00e9 se \u010dist\u00ed, dehydratuj\u00ed a zpracov\u00e1vaj\u00ed. S\u00f3jov\u00e1 b\u00edlkovina je jednou z m\u00e1la rostlinn\u00fdch b\u00edlkovin, kter\u00e1 m\u00e1 kompletn\u00ed aminokyselinov\u00fd profil a vysokou biologickou hodnotu. S\u00f3jov\u00e1 b\u00edlkovina je pro t\u011blo snadno straviteln\u00e1 a vst\u0159ebateln\u00e1, tak\u017ee je vhodn\u00fdm zdrojem b\u00edlkovin pro vegetari\u00e1ny, vegany a osoby s alergi\u00ed na \u017eivo\u010di\u0161n\u00e9 b\u00edlkoviny. S\u00f3jov\u00e1 b\u00edlkovina m\u00e1 tak\u00e9 p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na hladinu cholesterolu, krevn\u00ed tlak a hormon\u00e1ln\u00ed zdrav\u00ed. S\u00f3jov\u00e9 b\u00edlkoviny se dod\u00e1vaj\u00ed v r\u016fzn\u00fdch form\u00e1ch, nap\u0159. jako izol\u00e1t, koncentr\u00e1t nebo texturovan\u00fd s\u00f3jov\u00fd protein (TVP). S\u00f3jov\u00e1 b\u00edlkovina m\u00e1 m\u00edrn\u011b o\u0159\u00ed\u0161kovou chu\u0165 a dob\u0159e se rozpou\u0161t\u00ed. Je tak\u00e9 relativn\u011b levn\u00e1. Nev\u00fdhodou s\u00f3jov\u00e9 b\u00edlkoviny je, \u017ee m\u016f\u017ee obsahovat antinutrienty, jako jsou fytoestrogeny, lektiny nebo inhibitory trypsinu, kter\u00e9 mohou naru\u0161ovat vst\u0159eb\u00e1v\u00e1n\u00ed jin\u00fdch \u017eivin nebo ovliv\u0148ovat hormon\u00e1ln\u00ed rovnov\u00e1hu. Proto se doporu\u010duje omezit p\u0159\u00edjem s\u00f3jov\u00e9 b\u00edlkoviny na 25 g denn\u011b a vyb\u00edrat si v\u00fdrobky s certifik\u00e1tem bez GMO.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>R\u00fd\u017eov\u00fd protein<\/strong> - je dal\u0161\u00edm typem rostlinn\u00e9 b\u00edlkoviny. R\u00fd\u017eov\u00e1 b\u00edlkovina poch\u00e1z\u00ed z hn\u011bd\u00e9 r\u00fd\u017ee, kter\u00e1 je podrobena enzymatick\u00e9mu a mechanick\u00e9mu procesu. R\u00fd\u017eov\u00e1 b\u00edlkovina m\u00e1 n\u00edzkou biologickou hodnotu a neobsahuje v\u0161echny pro t\u011blo nezbytn\u00e9 aminokyseliny. Proto se doporu\u010duje kombinovat ji s jin\u00fdmi rostlinn\u00fdmi b\u00edlkovinami, jako je hrachov\u00e1 nebo konopn\u00e1 b\u00edlkovina, aby se z\u00edskal kompletn\u00ed aminokyselinov\u00fd profil. R\u00fd\u017eov\u00fd protein je pro t\u011blo snadno straviteln\u00fd a vst\u0159ebateln\u00fd, tak\u017ee je vhodn\u00fdm zdrojem b\u00edlkovin pro osoby s alergi\u00ed na \u017eivo\u010di\u0161n\u00e9 b\u00edlkoviny nebo s nesn\u00e1\u0161enlivost\u00ed lepku. R\u00fd\u017eov\u00e1 b\u00edlkovina m\u00e1 tak\u00e9 p\u0159\u00edzniv\u00fd vliv na hladinu cukru v krvi a zabra\u0148uje prudk\u00e9mu n\u00e1r\u016fstu inzul\u00ednu. R\u00fd\u017eov\u00fd protein m\u00e1 neutr\u00e1ln\u00ed chu\u0165 a dob\u0159e se rozpou\u0161t\u00ed. Je tak\u00e9 relativn\u011b levn\u00e1. Nev\u00fdhodou r\u00fd\u017eov\u00e9 b\u00edlkoviny je, \u017ee m\u016f\u017ee obsahovat stopy t\u011b\u017ek\u00fdch kov\u016f, jako je arsen nebo kadmium, kter\u00e9 mohou b\u00fdt p\u0159i dlouhodob\u00e9 konzumaci zdrav\u00ed \u0161kodliv\u00e9.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Hrachov\u00fd protein<\/strong> - je dal\u0161\u00edm typem rostlinn\u00e9 b\u00edlkoviny. Hrachov\u00e1 b\u00edlkovina poch\u00e1z\u00ed ze \u017elut\u00e9ho hrachu, kter\u00fd je rozemlet\u00fd a vy\u010di\u0161t\u011bn\u00fd. Hrachov\u00e1 b\u00edlkovina m\u00e1 vysok\u00fd obsah b\u00edlkovin a n\u00edzk\u00fd obsah tuk\u016f a sacharid\u016f. Hrachov\u00e1 b\u00edlkovina obsahuje t\u00e9m\u011b\u0159 v\u0161echny pro t\u011blo nezbytn\u00e9 aminokyseliny s v\u00fdjimkou methioninu. Proto se doporu\u010duje kombinovat jej s dal\u0161\u00edmi rostlinn\u00fdmi b\u00edlkovinami, jako je r\u00fd\u017eov\u00e1 nebo konopn\u00e1 b\u00edlkovina, aby se z\u00edskal kompletn\u00ed aminokyselinov\u00fd profil. Hrachov\u00e1 b\u00edlkovina je pro t\u011blo snadno straviteln\u00e1 a vst\u0159ebateln\u00e1, tak\u017ee je vhodn\u00fdm zdrojem b\u00edlkovin pro osoby s alergi\u00ed na \u017eivo\u010di\u0161n\u00e9 b\u00edlkoviny nebo s nesn\u00e1\u0161enlivost\u00ed lepku. Hrachov\u00e1 b\u00edlkovina m\u00e1 tak\u00e9 p\u0159\u00edzniv\u00e9 \u00fa\u010dinky na hladinu cholesterolu, krevn\u00ed tlak a zdrav\u00ed ledvin. Hrachov\u00e1 b\u00edlkovina m\u00e1 m\u00edrn\u011b zrnitou chu\u0165 a dob\u0159e se rozpou\u0161t\u00ed. Je tak\u00e9 relativn\u011b levn\u00e1. Nev\u00fdhodou hrachov\u00e9 b\u00edlkoviny je, \u017ee u n\u011bkter\u00fdch lid\u00ed m\u016f\u017ee zp\u016fsobovat nad\u00fdm\u00e1n\u00ed, plynatost nebo za\u017e\u00edvac\u00ed pot\u00ed\u017ee.<\/span><\/li>\n<\/ul>\n<h2><b>Jak\u00e9 ingredience p\u0159id\u00e1vat do proteinov\u00fdch ty\u010dinek?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Krom\u011b b\u00edlkovin lze do proteinov\u00fdch ty\u010dinek p\u0159id\u00e1vat mnoho dal\u0161\u00edch slo\u017eek, kter\u00e9 zlep\u0161uj\u00ed jejich chu\u0165, texturu, v\u00fd\u017eivovou hodnotu a vizu\u00e1ln\u00ed p\u0159ita\u017elivost. Zde jsou n\u011bkter\u00e9 z nich:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong><a href=\"https:\/\/lifestylerek.com\/cs\/power-balls-with-oats-oats-way-make-a-healthy-dessert-in-a-minute\/\">Ovesn\u00e9 vlo\u010dky<\/a> <\/strong>- je z\u00e1kladem mnoha recept\u016f na proteinov\u00e9 ty\u010dinky. Ovesn\u00e9 vlo\u010dky jsou bohat\u00e9 na vl\u00e1kninu, komplexn\u00ed sacharidy, vitam\u00edny a miner\u00e1ly. Ovesn\u00e9 vlo\u010dky dod\u00e1vaj\u00ed energii, zlep\u0161uj\u00ed tr\u00e1ven\u00ed, sni\u017euj\u00ed hladinu cholesterolu a cukru v krvi a podporuj\u00ed nervov\u00fd syst\u00e9m. Ovesn\u00e9 vlo\u010dky dod\u00e1vaj\u00ed proteinov\u00fdm ty\u010dink\u00e1m k\u0159upavost a texturu. Podle toho, \u010demu d\u00e1v\u00e1te p\u0159ednost, m\u016f\u017eete pou\u017e\u00edt instantn\u00ed nebo horsk\u00e9 ovesn\u00e9 vlo\u010dky. Ovesn\u00e9 vlo\u010dky m\u016f\u017eete tak\u00e9 nahradit jin\u00fdmi obilovinami, nap\u0159\u00edklad \u017eitem, je\u010dmenem nebo prosem.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Su\u0161en\u00e9 ovoce<\/strong> - je dal\u0161\u00edm obl\u00edben\u00fdm dopl\u0148kem proteinov\u00fdch ty\u010dinek. Su\u0161en\u00e9 ovoce je zdrojem p\u0159\u00edrodn\u00edho cukru, vitam\u00edn\u016f, miner\u00e1l\u016f a antioxidant\u016f. Su\u0161en\u00e9 ovoce dod\u00e1v\u00e1 proteinov\u00fdm ty\u010dink\u00e1m sladkost, barvu a chu\u0165. Pou\u017e\u00edt lze r\u016fzn\u00e9 druhy su\u0161en\u00e9ho ovoce, nap\u0159\u00edklad sult\u00e1nky, brusinky, meru\u0148ky, f\u00edky, datle nebo mango. Su\u0161en\u00e9 ovoce lze tak\u00e9 nakr\u00e1jet na men\u0161\u00ed kousky nebo rozmixovat na pastu, aby se l\u00e9pe spojilo s ostatn\u00edmi slo\u017ekami.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>O\u0159echy a semena<\/strong> - je dal\u0161\u00edm zdrav\u00fdm dopl\u0148kem proteinov\u00fdch ty\u010dinek. O\u0159echy a semena jsou bohat\u00e9 na b\u00edlkoviny, nenasycen\u00e9 tuky, vl\u00e1kninu, vitam\u00edny a miner\u00e1ly. O\u0159echy a sem\u00ednka zlep\u0161uj\u00ed funkci srdce, mozku a imunitn\u00edho syst\u00e9mu. O\u0159echy a sem\u00ednka dod\u00e1vaj\u00ed proteinov\u00fdm ty\u010dink\u00e1m k\u0159upavost a chu\u0165. Lze pou\u017e\u00edt r\u016fzn\u00e9 druhy o\u0159ech\u016f a semen, nap\u0159\u00edklad mandle, vla\u0161sk\u00e9 o\u0159echy, ke\u0161u, pist\u00e1cie, slune\u010dnicov\u00e9, d\u00fd\u0148ov\u00e9 nebo chia. O\u0159echy a sem\u00ednka lze pro lep\u0161\u00ed chu\u0165 tak\u00e9 pra\u017eit nebo solit.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Honey<\/strong> - je dal\u0161\u00edm p\u0159\u00edrodn\u00edm sladidlem pro proteinov\u00e9 ty\u010dinky. Med je zdrojem gluk\u00f3zy a frukt\u00f3zy, kter\u00e9 se v t\u011ble rychle vst\u0159eb\u00e1vaj\u00ed. Med m\u00e1 tak\u00e9 antibakteri\u00e1ln\u00ed, protiz\u00e1n\u011btliv\u00e9 a hojiv\u00e9 vlastnosti. Med dod\u00e1v\u00e1 proteinov\u00fdm ty\u010dink\u00e1m sladkost a lepivost. Lze pou\u017e\u00edt r\u016fzn\u00e9 druhy medu, nap\u0159\u00edklad ak\u00e1tov\u00fd, lipov\u00fd, pohankov\u00fd nebo mnohokv\u011bt\u00fd. Med lze tak\u00e9 nahradit jin\u00fdmi p\u0159\u00edrodn\u00edmi sirupy, nap\u0159\u00edklad javorov\u00fdm sirupem, sirupem z ag\u00e1ve nebo datlov\u00fdm sirupem.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong><a href=\"https:\/\/lifestylerek.com\/cs\/jak-udelat-cokoladovou-omacku-s-kakaovymi-kousky-vyzkousene-recepty\/\">Kakao<\/a><\/strong> - je dal\u0161\u00edm chutn\u00fdm dopl\u0148kem proteinov\u00fdch ty\u010dinek. Kakao je zdrojem ho\u0159\u010d\u00edku, \u017eeleza, drasl\u00edku a polyfenol\u016f. Kakao zlep\u0161uje n\u00e1ladu, koncentraci a pam\u011b\u0165. Kakao dod\u00e1v\u00e1 proteinov\u00fdm ty\u010dink\u00e1m \u010dokol\u00e1dovou chu\u0165 a barvu. M\u016f\u017eete pou\u017e\u00edt kakaov\u00fd pr\u00e1\u0161ek nebo kakaov\u00e9 lup\u00ednky. Kakao lze tak\u00e9 nahradit jin\u00fdmi ochucuj\u00edc\u00edmi pr\u00e1\u0161ky, jako je karob nebo lucuma.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Ko\u0159en\u00ed<\/strong> - je dal\u0161\u00edm zp\u016fsobem, jak zpest\u0159it chu\u0165 proteinov\u00fdch ty\u010dinek. Ko\u0159en\u00ed m\u016f\u017ee ovlivnit metabolismus, tr\u00e1ven\u00ed a n\u00e1ladu. Ko\u0159en\u00ed dod\u00e1v\u00e1 proteinov\u00fdm ty\u010dink\u00e1m chu\u0165 a pikantnost. Lze pou\u017e\u00edt r\u016fzn\u00e9 druhy ko\u0159en\u00ed, nap\u0159\u00edklad sko\u0159ici, kardamom, z\u00e1zvor, vanilku, kurkumu nebo pep\u0159. Ko\u0159en\u00ed lze p\u0159idat do sm\u011bsi ty\u010dinek nebo j\u00edm posypat hotov\u00e9 ty\u010dinky.<\/span><\/li>\n<\/ul>\n<h2><b>Jak si doma p\u0159ipravujete proteinov\u00e9 ty\u010dinky?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Dom\u00e1c\u00ed v\u00fdroba proteinov\u00fdch ty\u010dinek je jednoduch\u00e1 a nevy\u017eaduje \u017e\u00e1dn\u00e9 speci\u00e1ln\u00ed dovednosti ani vybaven\u00ed. Pot\u0159ebujete jen n\u011bkolik z\u00e1kladn\u00edch ingredienc\u00ed, misku, l\u017e\u00edci, n\u016f\u017e a plech na pe\u010den\u00ed nebo formu na zmrzlinu. Zde je n\u011bkolik jednoduch\u00fdch postup\u016f pro p\u0159\u00edpravu proteinov\u00fdch ty\u010dinek v dom\u00e1c\u00edch podm\u00ednk\u00e1ch:<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Zp\u016fsob m\u00edch\u00e1n\u00ed<\/strong> - Jedn\u00e1 se o nejjednodu\u0161\u0161\u00ed a nejrychlej\u0161\u00ed zp\u016fsob p\u0159\u00edpravy proteinov\u00fdch ty\u010dinek. Zahrnuje sm\u00edch\u00e1n\u00ed v\u0161ech ingredienc\u00ed v m\u00edse a n\u00e1sledn\u00e9 ru\u010dn\u00ed tvarov\u00e1n\u00ed nebo tvarov\u00e1n\u00ed ve form\u00e1ch. Pro tuto metodu jsou vhodn\u00e9 ingredience, kter\u00e9 nevy\u017eaduj\u00ed pe\u010den\u00ed ani va\u0159en\u00ed, nap\u0159\u00edklad proteinov\u00fd pr\u00e1\u0161ek, ovesn\u00e9 vlo\u010dky, su\u0161en\u00e9 ovoce, o\u0159echy, sem\u00ednka, med, kakao nebo ko\u0159en\u00ed. Zde jsou uvedeny kroky t\u00e9to metody:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte proteinov\u00fd pr\u00e1\u0161ek s ovesn\u00fdmi vlo\u010dkami a ostatn\u00edmi such\u00fdmi p\u0159\u00edsadami. M\u016f\u017eete pou\u017e\u00edt l\u017e\u00edci, \u0161leha\u010d nebo mix\u00e9r.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">P\u0159idejte med a ostatn\u00ed mokr\u00e9 p\u0159\u00edsady. D\u016fkladn\u011b prom\u00edchejte, aby vznikla hladk\u00e1 hmota. Pokud je sm\u011bs p\u0159\u00edli\u0161 such\u00e1, p\u0159idejte v\u00edce medu nebo jin\u00e9ho tekut\u00e9ho sladidla. Pokud je sm\u011bs p\u0159\u00edli\u0161 vlhk\u00e1, p\u0159idejte v\u00edce proteinov\u00e9ho pr\u00e1\u0161ku nebo jin\u00fdch such\u00fdch slo\u017eek.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo jej vyma\u017ete olejem. Sm\u011bs p\u0159eneste na plech a rovnom\u011brn\u011b ji rozprost\u0159ete. M\u016f\u017eete pou\u017e\u00edt ruce, v\u00e1le\u010dek nebo st\u011brku. Sm\u011bs vytvarujte do obd\u00e9ln\u00edku o tlou\u0161\u0165ce asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Formu vlo\u017ete do lednice alespo\u0148 na hodinu, aby sm\u011bs ztuhla.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vyjm\u011bte plech z lednice a nakr\u00e1jejte sm\u011bs na rovnom\u011brn\u00e9 kousky. M\u016f\u017eete pou\u017e\u00edt n\u016f\u017e nebo kr\u00e1je\u010d na pizzu. Proteinov\u00e9 ty\u010dinky skladujte ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici nebo mraz\u00e1ku.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">M\u00edsto toho, abyste sm\u011bs vytvarovali na plech, m\u016f\u017eete tak\u00e9 pou\u017e\u00edt formi\u010dky na zmrzlinu nebo jin\u00e9 tvary. Formy napl\u0148te sm\u011bs\u00ed a zarovnejte ji prsty nebo l\u017e\u00edc\u00ed. Formy vlo\u017ete do chladni\u010dky alespo\u0148 na hodinu a pot\u00e9 proteinov\u00e9 ty\u010dinky z forem vyjm\u011bte.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\"><strong>Zp\u016fsob pe\u010den\u00ed<\/strong> - je dal\u0161\u00ed zp\u016fsob p\u0159\u00edpravy proteinov\u00fdch ty\u010dinek. Zahrnuje pe\u010den\u00ed sm\u011bsi ty\u010dinek v troub\u011b, d\u00edky \u010demu\u017e z\u00edskaj\u00ed k\u0159upav\u00fd a \u010derven\u00fd vzhled. Pro tuto metodu jsou vhodn\u00e9 ingredience, kter\u00e9 dob\u0159e sn\u00e1\u0161ej\u00ed teplo, jako je proteinov\u00fd pr\u00e1\u0161ek, ovesn\u00e9 vlo\u010dky, o\u0159echy, sem\u00ednka nebo kakao. Zde jsou uvedeny kroky t\u00e9to metody:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte proteinov\u00fd pr\u00e1\u0161ek s ovesn\u00fdmi vlo\u010dkami a ostatn\u00edmi such\u00fdmi p\u0159\u00edsadami. M\u016f\u017eete pou\u017e\u00edt l\u017e\u00edci, \u0161leha\u010d nebo mix\u00e9r.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">P\u0159idejte med a ostatn\u00ed mokr\u00e9 p\u0159\u00edsady. D\u016fkladn\u011b prom\u00edchejte, aby vznikla hladk\u00e1 hmota. Pokud je sm\u011bs p\u0159\u00edli\u0161 such\u00e1, p\u0159idejte v\u00edce medu nebo jin\u00e9ho tekut\u00e9ho sladidla. Pokud je sm\u011bs p\u0159\u00edli\u0161 vlhk\u00e1, p\u0159idejte v\u00edce proteinov\u00e9ho pr\u00e1\u0161ku nebo jin\u00fdch such\u00fdch slo\u017eek.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo jej vyma\u017ete olejem. Sm\u011bs p\u0159eneste na plech a rovnom\u011brn\u011b ji rozprost\u0159ete. M\u016f\u017eete pou\u017e\u00edt ruce, v\u00e1le\u010dek nebo st\u011brku. Sm\u011bs vytvarujte do obd\u00e9ln\u00edku o tlou\u0161\u0165ce asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vlo\u017ete do trouby vyh\u0159\u00e1t\u00e9 na 180 \u00b0C a pe\u010dte asi 15-20 minut, dokud sm\u011bs nezhn\u011bdne a neztuhne.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vyjm\u011bte plech z trouby a nechte ho vychladnout na m\u0159\u00ed\u017ece. Sm\u011bs nakr\u00e1jejte na rovnom\u011brn\u00e9 kousky. M\u016f\u017eete pou\u017e\u00edt n\u016f\u017e nebo kr\u00e1je\u010d na pizzu. Proteinov\u00e9 ty\u010dinky skladujte ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici nebo mraz\u00e1ku.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\"><strong>Zp\u016fsob va\u0159en\u00ed<\/strong> - je dal\u0161\u00ed zp\u016fsob p\u0159\u00edpravy proteinov\u00fdch ty\u010dinek. P\u0159i n\u00ed se sm\u011bs ty\u010dinek va\u0159\u00ed v hrnci, \u010d\u00edm\u017e se z\u00edsk\u00e1 m\u011bkk\u00e1 a vlhk\u00e1 hmota. Pro tuto metodu jsou vhodn\u00e9 p\u0159\u00edsady, kter\u00e9 se dob\u0159e rozpou\u0161t\u011bj\u00ed ve vod\u011b, jako je proteinov\u00fd pr\u00e1\u0161ek, cukr, ml\u00e9ko nebo ara\u0161\u00eddov\u00e9 m\u00e1slo. Zde jsou uvedeny kroky t\u00e9to metody:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">V mal\u00e9m hrnci sva\u0159te vodu s cukrem a dal\u0161\u00edmi sladk\u00fdmi p\u0159\u00edsadami. M\u016f\u017eete pou\u017e\u00edt b\u00edl\u00fd nebo hn\u011bd\u00fd cukr, javorov\u00fd sirup, ag\u00e1vov\u00fd nebo datlov\u00fd sirup. Va\u0159te na m\u00edrn\u00e9m ohni za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed, dokud se nevytvo\u0159\u00ed hust\u00fd sirup.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">P\u0159idejte proteinov\u00fd pr\u00e1\u0161ek a ostatn\u00ed such\u00e9 p\u0159\u00edsady. M\u016f\u017eete pou\u017e\u00edt syrov\u00e1tkov\u00fd, kaseinov\u00fd, vaje\u010dn\u00fd, s\u00f3jov\u00fd nebo r\u00fd\u017eov\u00fd protein. Pe\u010dliv\u011b prom\u00edchejte, aby se netvo\u0159ily hrudky. Pokud je sm\u011bs p\u0159\u00edli\u0161 hust\u00e1, p\u0159idejte v\u00edce vody nebo ml\u00e9ka. Pokud je sm\u011bs p\u0159\u00edli\u0161 \u0159\u00eddk\u00e1, p\u0159idejte v\u00edce proteinov\u00e9ho pr\u00e1\u0161ku nebo jin\u00fdch such\u00fdch slo\u017eek.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Odstavte hrnec z ohn\u011b a p\u0159idejte ara\u0161\u00eddov\u00e9 m\u00e1slo nebo jin\u00e9 tu\u010dn\u00e9 p\u0159\u00edsady. M\u016f\u017eete pou\u017e\u00edt mandlov\u00e9 m\u00e1slo, ke\u0161u m\u00e1slo, kokosov\u00e9 m\u00e1slo nebo tahini. D\u016fkladn\u011b prom\u00edchejte, aby vznikla hladk\u00e1 a lepiv\u00e1 pasta.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo jej vyma\u017ete olejem. Sm\u011bs p\u0159eneste na plech a rovnom\u011brn\u011b ji rozprost\u0159ete. M\u016f\u017eete pou\u017e\u00edt ruce, v\u00e1le\u010dek nebo st\u011brku. Sm\u011bs vytvarujte do obd\u00e9ln\u00edku o tlou\u0161\u0165ce asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Formu vlo\u017ete do lednice alespo\u0148 na hodinu, aby sm\u011bs ztuhla.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vyjm\u011bte plech z lednice a nakr\u00e1jejte sm\u011bs na rovnom\u011brn\u00e9 kousky. M\u016f\u017eete pou\u017e\u00edt n\u016f\u017e nebo kr\u00e1je\u010d na pizzu. Proteinov\u00e9 ty\u010dinky skladujte ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici nebo mraz\u00e1ku.<\/span><\/li>\n<\/ol>\n<h2><b>Recepty na proteinov\u00e9 ty\u010dinky - inspirace a n\u00e1pady<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Abychom v\u00e1m usnadnili dom\u00e1c\u00ed p\u0159\u00edpravu proteinov\u00fdch ty\u010dinek, p\u0159in\u00e1\u0161\u00edme n\u011bkolik konkr\u00e9tn\u00edch recept\u016f na proteinov\u00e9 ty\u010dinky s r\u016fzn\u00fdmi p\u0159\u00edchut\u011bmi a polevami. U ka\u017ed\u00e9ho receptu uv\u00e1d\u00edme ingredience, zp\u016fsob p\u0159\u00edpravy a nutri\u010dn\u00ed hodnoty. P\u0159ikl\u00e1d\u00e1me tak\u00e9 fotografie hotov\u00fdch ty\u010dinek.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">\u010cokol\u00e1dov\u00e1 proteinov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><strong>Slo\u017een\u00ed<\/strong>:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g syrov\u00e1tkov\u00e9ho proteinu s p\u0159\u00edchut\u00ed \u010dokol\u00e1dy<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g ovesn\u00fdch vlo\u010dek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g vla\u0161sk\u00fdch o\u0159ech\u016f<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g sult\u00e1nek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g kakaov\u00e9ho pr\u00e1\u0161ku<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 ml medu<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml kokosov\u00e9ho oleje<\/strong><\/li>\n<\/ul>\n<p><strong>Zp\u016fsob proveden\u00ed:<\/strong><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte syrov\u00e1tkov\u00fd protein s ovesn\u00fdmi vlo\u010dkami, vla\u0161sk\u00fdmi o\u0159echy, sult\u00e1nkami a kakaov\u00fdm pr\u00e1\u0161kem.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">V mal\u00e9m hrnci zah\u0159ejte med a kokosov\u00fd olej, dokud se nespoj\u00ed.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Mokr\u00e9 p\u0159\u00edsady p\u0159idejte k such\u00fdm a d\u016fkladn\u011b prom\u00edchejte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo jej vyma\u017ete kokosov\u00fdm olejem. Sm\u011bs p\u0159eneste na plech a rovnom\u011brn\u011b ji rozet\u0159ete. M\u016f\u017eete pou\u017e\u00edt ruce, v\u00e1le\u010dek nebo st\u011brku. Sm\u011bs vytvarujte do obd\u00e9ln\u00edku o tlou\u0161\u0165ce asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Formu vlo\u017ete do lednice alespo\u0148 na hodinu, aby sm\u011bs ztuhla.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Vyjm\u011bte plech z lednice a nakr\u00e1jejte sm\u011bs na rovnom\u011brn\u00e9 kousky. M\u016f\u017eete pou\u017e\u00edt n\u016f\u017e nebo kr\u00e1je\u010d na pizzu. Proteinov\u00e9 ty\u010dinky skladujte ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici nebo mraz\u00e1ku.<\/span><\/li>\n<\/ol>\n<p><strong>V\u00fd\u017eivov\u00e9 hodnoty (na ty\u010dinku):<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kalorie: 200 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">B\u00edlkoviny: 12 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacharidy: 23 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tuk: 8 g<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Proteinov\u00e1 ty\u010dinka vanilka<\/span><\/h3>\n<p><strong>Slo\u017een\u00ed:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g kaseinov\u00e9ho proteinu s vanilkovou p\u0159\u00edchut\u00ed<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g ovesn\u00fdch vlo\u010dek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g mandl\u00ed<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g brusinek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml mandlov\u00e9ho ml\u00e9ka<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml javorov\u00e9ho sirupu<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>1 l\u017ei\u010dka vanilkov\u00e9ho extraktu<\/strong><\/li>\n<\/ul>\n<p><strong>Zp\u016fsob proveden\u00ed:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte kaseinov\u00fd protein s ovesn\u00fdmi vlo\u010dkami, mandlemi a brusinkami.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V mal\u00e9m hrnci zah\u0159ejte mandlov\u00e9 ml\u00e9ko s javorov\u00fdm sirupem a vanilkov\u00fdm extraktem, dokud se nespoj\u00ed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 p\u0159\u00edsady p\u0159idejte k such\u00fdm a d\u016fkladn\u011b prom\u00edchejte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo jej vyma\u017ete kokosov\u00fdm olejem. Sm\u011bs p\u0159eneste na plech a rovnom\u011brn\u011b ji rozet\u0159ete. M\u016f\u017eete pou\u017e\u00edt ruce, v\u00e1le\u010dek nebo st\u011brku. Sm\u011bs vytvarujte do obd\u00e9ln\u00edku o tlou\u0161\u0165ce asi 2 cm.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vlo\u017ete do trouby vyh\u0159\u00e1t\u00e9 na 180 \u00b0C a pe\u010dte asi 15 minut, dokud sm\u011bs nezhn\u011bdne a neztuhne.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vyjm\u011bte plech z trouby a nechte ho vychladnout na m\u0159\u00ed\u017ece. Sm\u011bs nakr\u00e1jejte na rovnom\u011brn\u00e9 kousky. M\u016f\u017eete pou\u017e\u00edt n\u016f\u017e nebo kr\u00e1je\u010d na pizzu. Proteinov\u00e9 ty\u010dinky skladujte ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici nebo mraz\u00e1ku.<\/span><\/li>\n<\/ol>\n<p><strong>V\u00fd\u017eivov\u00e9 hodnoty (na ty\u010dinku):<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kalorie: 190 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">B\u00edlkoviny: 13 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacharidy: 21 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tuk: 6 g<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Kokosov\u00e1 proteinov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><strong>Slo\u017een\u00ed:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g vaje\u010dn\u00e9ho b\u00edlku s kokosovou p\u0159\u00edchut\u00ed<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g kokosov\u00fdch hoblin<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g datl\u00ed<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g chia sem\u00ednek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml kokosov\u00e9ho oleje<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml ag\u00e1vov\u00e9ho sirupu<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>1 \u010dajov\u00e1 l\u017ei\u010dka kokosov\u00e9ho extraktu<\/strong><\/li>\n<\/ul>\n<p><strong>Zp\u016fsob proveden\u00ed:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte b\u00edlky s kokosov\u00fdmi hoblinami a chia sem\u00ednky.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V mal\u00e9m hrnci zah\u0159ejte kokosov\u00fd olej s ag\u00e1vov\u00fdm sirupem a kokosov\u00fdm extraktem, dokud se nespoj\u00ed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 p\u0159\u00edsady p\u0159idejte k such\u00fdm a d\u016fkladn\u011b prom\u00edchejte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u00edsto toho, abyste sm\u011bs vytvarovali na plech, pou\u017eijte formi\u010dky na zmrzlinu nebo jin\u00e9 tvary. Formy napl\u0148te sm\u011bs\u00ed a zarovnejte ji prsty nebo l\u017e\u00edc\u00ed. Formy vlo\u017ete do chladni\u010dky alespo\u0148 na hodinu a pot\u00e9 proteinov\u00e9 ty\u010dinky z forem vyjm\u011bte.<\/span><\/li>\n<\/ol>\n<p><strong>V\u00fd\u017eivov\u00e9 hodnoty (na ty\u010dinku):<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kalorie: 210 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">B\u00edlkoviny: 11 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacharidy: 18 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tuk: 11 g<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Proteinov\u00e1 ty\u010dinka s ara\u0161\u00eddy<\/span><\/h3>\n<p><strong>Slo\u017een\u00ed:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g s\u00f3jov\u00e9ho proteinu s o\u0159\u00ed\u0161kovou p\u0159\u00edchut\u00ed<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g vlo\u010dek z prosa<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g ke\u0161u o\u0159\u00ed\u0161k\u016f<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g ara\u0161\u00eddov\u00e9ho m\u00e1sla<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml s\u00f3jov\u00e9ho ml\u00e9ka<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml datlov\u00e9ho sirupu<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>1 l\u017ei\u010dka sko\u0159ice<\/strong><\/li>\n<\/ul>\n<p><strong>Zp\u016fsob proveden\u00ed:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte s\u00f3jov\u00fd protein s prosn\u00fdmi vlo\u010dkami, ke\u0161u o\u0159\u00ed\u0161ky a sko\u0159ic\u00ed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V mal\u00e9m hrnci zah\u0159ejte ara\u0161\u00eddov\u00e9 m\u00e1slo se s\u00f3jov\u00fdm ml\u00e9kem a datlov\u00fdm sirupem, dokud se nespoj\u00ed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 p\u0159\u00edsady p\u0159idejte k such\u00fdm a d\u016fkladn\u011b prom\u00edchejte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vylo\u017ete pe\u010dic\u00edm pap\u00edrem nebo jej vyma\u017ete kokosov\u00fdm olejem. Sm\u011bs p\u0159eneste na plech a rovnom\u011brn\u011b ji rozet\u0159ete. M\u016f\u017eete pou\u017e\u00edt ruce, v\u00e1le\u010dek nebo st\u011brku. Sm\u011bs vytvarujte do obd\u00e9ln\u00edku o tlou\u0161\u0165ce asi 2 cm.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vlo\u017ete do trouby vyh\u0159\u00e1t\u00e9 na 180 \u00b0C a pe\u010dte asi 15 minut, dokud sm\u011bs nezhn\u011bdne a neztuhne.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vyjm\u011bte plech z trouby a nechte ho vychladnout na m\u0159\u00ed\u017ece. Sm\u011bs nakr\u00e1jejte na rovnom\u011brn\u00e9 kousky. M\u016f\u017eete pou\u017e\u00edt n\u016f\u017e nebo kr\u00e1je\u010d na pizzu. Proteinov\u00e9 ty\u010dinky skladujte ve vzduchot\u011bsn\u00e9 n\u00e1dob\u011b v lednici nebo mraz\u00e1ku.<\/span><\/li>\n<\/ol>\n<p><strong>V\u00fd\u017eivov\u00e9 hodnoty (na ty\u010dinku):<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kalorie: 200 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">B\u00edlkoviny: 12 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacharidy: 20 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tuk: 9 g<\/span><\/li>\n<\/ul>\n<h3><span style=\"font-weight: 400;\">Ovocn\u00e1 proteinov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><strong>Slo\u017een\u00ed:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g r\u00fd\u017eov\u00e9ho proteinu p\u0159\u00edrodn\u00ed p\u0159\u00edchuti<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g \u017eitn\u00fdch vlo\u010dek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g su\u0161en\u00fdch merun\u011bk<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g su\u0161en\u00fdch f\u00edk\u016f<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml pomeran\u010dov\u00e9 \u0161\u0165\u00e1vy<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml ag\u00e1vov\u00e9ho sirupu<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>1 l\u017ei\u010dka citronov\u00e9ho extraktu<\/strong><\/li>\n<\/ul>\n<p><strong>Zp\u016fsob proveden\u00ed:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Ve velk\u00e9 m\u00edse sm\u00edchejte r\u00fd\u017eov\u00fd protein s \u017eitn\u00fdmi vlo\u010dkami, su\u0161en\u00fdmi meru\u0148kami a su\u0161en\u00fdmi f\u00edky.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V mal\u00e9m hrnci zah\u0159ejte pomeran\u010dovou \u0161\u0165\u00e1vu s ag\u00e1vov\u00fdm sirupem a citronov\u00fdm extraktem, dokud se nespoj\u00ed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 p\u0159\u00edsady p\u0159idejte k such\u00fdm a d\u016fkladn\u011b prom\u00edchejte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">M\u00edsto toho, abyste sm\u011bs vytvarovali na plech, pou\u017eijte formi\u010dky na zmrzlinu nebo jin\u00e9 tvary. Formy napl\u0148te sm\u011bs\u00ed a zarovnejte ji prsty nebo l\u017e\u00edc\u00ed. Formy vlo\u017ete do chladni\u010dky alespo\u0148 na hodinu a pot\u00e9 proteinov\u00e9 ty\u010dinky z forem vyjm\u011bte.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\">V\u00fd\u017eivov\u00e9 hodnoty (na ty\u010dinku):<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Kalorie: 180 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">B\u00edlkoviny: 10 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sacharidy: 25 g<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Tuk: 4 g<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>Batony proteinowe to popularne i \u0142atwe do przygotowania przek\u0105ski, kt\u00f3re dostarczaj\u0105 organizmowi niezb\u0119dnego bia\u0142ka. Bia\u0142ko jest wa\u017cnym sk\u0142adnikiem od\u017cywczym, kt\u00f3ry buduje i regeneruje mi\u0119\u015bnie, wspomaga odporno\u015b\u0107, poprawia metabolizm i daje uczucie syto\u015bci. Batony proteinowe s\u0105 idealne na drugie \u015bniadanie, po treningu lub jako zdrowa alternatywa dla s\u0142odyczy. W tym artykule dowiesz si\u0119, czym s\u0105 batony [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1876,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/1868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/comments?post=1868"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/posts\/1868\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media\/1876"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/media?parent=1868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/categories?post=1868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/cs\/wp-json\/wp\/v2\/tags?post=1868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}