{"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\/sk\/ako-si-vyrobit-proteinove-bonbony-na-doma-recepty-na-rychle-a-zdrave-obcerstvenie\/","title":{"rendered":"Ako si doma vyrobi\u0165 prote\u00ednov\u00e9 ty\u010dinky? Recepty na r\u00fdchle a zdrav\u00e9 ob\u010derstvenie"},"content":{"rendered":"<p><strong>Prote\u00ednov\u00e9 ty\u010dinky s\u00fa ob\u013e\u00faben\u00e9 a \u013eahko pripravite\u013en\u00e9 ob\u010derstvenie, ktor\u00e9 dod\u00e1va telu potrebn\u00e9 bielkoviny. Bielkoviny s\u00fa d\u00f4le\u017eitou \u017eivinou, ktor\u00e1 buduje a regeneruje svaly, podporuje imunitu, zlep\u0161uje metabolizmus a dod\u00e1va pocit s\u00fdtosti. Prote\u00ednov\u00e9 ty\u010dinky s\u00fa ide\u00e1lne na druh\u00e9 ra\u0148ajky, po tr\u00e9ningu alebo ako zdrav\u00e1 alternat\u00edva sladkost\u00ed. V tomto \u010dl\u00e1nku sa dozviete, \u010do s\u00fa prote\u00ednov\u00e9 ty\u010dinky, pre\u010do by ste ich mali jes\u0165, ako si vybra\u0165 prote\u00edn na ich pr\u00edpravu, ak\u00e9 pr\u00edsady do nich prida\u0165 a ako si ich vyrobi\u0165 doma. Predstav\u00edme aj nieko\u013eko jednoduch\u00fdch a chutn\u00fdch receptov na prote\u00ednov\u00e9 ty\u010dinky s r\u00f4znymi pr\u00edchu\u0165ami a polevami.<\/strong><\/p>\n<h2><b>\u010co s\u00fa prote\u00ednov\u00e9 ty\u010dinky a pre\u010do by ste ich mali jes\u0165?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Prote\u00ednov\u00e9 ty\u010dinky s\u00fa typom funk\u010dnej potraviny, t. j. potraviny, ktor\u00e1 m\u00e1 priazniv\u00fd vplyv na zdravie a pohodu. Prote\u00ednov\u00e9 ty\u010dinky obsahuj\u00fa vysok\u00fd podiel bielkov\u00edn, ktor\u00e9 s\u00fa z\u00e1kladnou stavebnou jednotkou tela. Bielkoviny s\u00fa nevyhnutn\u00e9 na tvorbu a obnovu buniek, tkan\u00edv a org\u00e1nov. Bielkoviny sa podie\u013eaj\u00fa aj na mnoh\u00fdch metabolick\u00fdch, hormon\u00e1lnych a enzymatick\u00fdch procesoch. Bielkoviny s\u00fa tie\u017e zdrojom energie a pom\u00e1haj\u00fa udr\u017eiava\u0165 primeran\u00fa hladinu gluk\u00f3zy v krvi. <\/span><span style=\"font-weight: 400;\">Prote\u00ednov\u00e9 ty\u010dinky maj\u00fa mnoho v\u00fdhod pre t\u00fdch, ktor\u00ed s\u00fa fyzicky akt\u00edvni, staraj\u00fa sa o svoj p\u00e1s alebo maj\u00fa \u0161peci\u00e1lne stravovacie potreby. Tu s\u00fa niektor\u00e9 z nich:<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Poskytuj\u00fa r\u00fdchly a jednoduch\u00fd sp\u00f4sob doplnenia bielkov\u00edn v strave. Odpor\u00fa\u010dan\u00e1 denn\u00e1 d\u00e1vka bielkov\u00edn pre dospel\u00fdch je pribli\u017ene 0,8 g na kilogram telesnej hmotnosti. Av\u0161ak pre t\u00fdch, ktor\u00ed sa venuj\u00fa \u0161portu, chc\u00fa budova\u0165 svalov\u00fa hmotu alebo zni\u017eova\u0165 mno\u017estvo telesn\u00e9ho tuku, m\u00f4\u017ee by\u0165 potreba bielkov\u00edn vy\u0161\u0161ia. Prote\u00ednov\u00e9 ty\u010dinky m\u00f4\u017eu pom\u00f4c\u0165 dosiahnu\u0165 primeran\u00e9 mno\u017estvo bielkov\u00edn v strave, najm\u00e4 ke\u010f nie je \u010das alebo mo\u017enos\u0165 pripravi\u0165 si kompletn\u00e9 jedlo.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pom\u00e1haj\u00fa pri regener\u00e1cii svalov po cvi\u010den\u00ed. Bielkoviny s\u00fa nevyhnutn\u00e9 na obnovu svalov\u00fdch mikroporanen\u00ed sp\u00f4soben\u00fdch po\u010das tr\u00e9ningu. Konzum\u00e1cia bielkov\u00edn po tr\u00e9ningu ur\u00fdch\u013euje regenera\u010dn\u00e9 procesy a zabra\u0148uje katabolizmu, t. j. rozpadu svalov. Prote\u00ednov\u00e9 ty\u010dinky s\u00fa vhodn\u00fdm sp\u00f4sobom, ako telu doda\u0165 bielkoviny bezprostredne po cvi\u010den\u00ed.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Zvy\u0161uj\u00fa pocit s\u00fdtosti a pom\u00e1haj\u00fa kontrolova\u0165 chu\u0165 do jedla. Bielkoviny s\u00fa jednou z najviac zasycuj\u00facich makro\u017eiv\u00edn. Bielkoviny potl\u00e1\u010daj\u00fa vylu\u010dovanie horm\u00f3nu grel\u00ednu, ktor\u00fd stimuluje pocit hladu, a stimuluj\u00fa vylu\u010dovanie horm\u00f3nov peptidu YY a glukag\u00f3nu podobn\u00e9ho peptidu 1 (GLP-1), ktor\u00e9 signalizuj\u00fa pocit s\u00fdtosti. Prote\u00ednov\u00e9 ty\u010dinky m\u00f4\u017eu pom\u00f4c\u0165 obmedzi\u0165 ma\u0161krtenie medzi jedlami alebo nahradi\u0165 nezdrav\u00e9 ob\u010derstvenie.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Zlep\u0161uj\u00fa zdravie a pohodu. Bielkoviny s\u00fa d\u00f4le\u017eit\u00e9 nielen pre svaly, ale aj pre ostatn\u00e9 telesn\u00e9 funkcie. Bielkoviny podporuj\u00fa imunitn\u00fd, nervov\u00fd, endokrinn\u00fd a kostrov\u00fd syst\u00e9m. Bielkoviny s\u00fa tie\u017e nevyhnutn\u00e9 na tvorbu protil\u00e1tok, horm\u00f3nov, enz\u00fdmov a neurotransmiterov. Prote\u00ednov\u00e9 ty\u010dinky m\u00f4\u017eu pom\u00f4c\u0165 zabezpe\u010di\u0165 dostatok bielkov\u00edn pre spr\u00e1vne fungovanie organizmu a zlep\u0161enie n\u00e1lady. S\u00fa ide\u00e1lnym doplnkom <a href=\"https:\/\/lifestylerek.com\/sk\/dieta-stravitelna-nie-tak-strasna-ako-vyzera\/\">\u013eahko str\u00e1vite\u013en\u00e1 strava<\/a>.\u00a0<\/span><\/p>\n<h2><b>Ako vyber\u00e1te bielkoviny do prote\u00ednov\u00fdch ty\u010diniek?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Na trhu je k dispoz\u00edcii mnoho druhov bielkov\u00edn, ktor\u00e9 mo\u017eno pou\u017ei\u0165 na pr\u00edpravu prote\u00ednov\u00fdch ty\u010diniek. Ka\u017ed\u00fd z nich m\u00e1 svoje v\u00fdhody a nev\u00fdhody a l\u00ed\u0161i sa zlo\u017een\u00edm, v\u00fd\u017eivovou hodnotou, chu\u0165ou, \u0161trukt\u00farou a cenou. Tu s\u00fa uveden\u00e9 najob\u013e\u00fabenej\u0161ie typy prote\u00ednov a ich vlastnosti:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Srv\u00e1tkov\u00fd prote\u00edn<\/strong> - je jedn\u00fdm z naj\u010dastej\u0161ie pou\u017e\u00edvan\u00fdch druhov bielkov\u00edn. Je ved\u013eaj\u0161\u00edm produktom pri v\u00fdrobe syra. Srv\u00e1tkov\u00e9 bielkoviny maj\u00fa vysok\u00fa biologick\u00fa hodnotu, \u010do znamen\u00e1, \u017ee obsahuj\u00fa v\u0161etky pre telo nevyhnutn\u00e9 aminokyseliny. Srv\u00e1tkov\u00fd prote\u00edn sa r\u00fdchlo tr\u00e1vi a vstreb\u00e1va do tela, \u010do podporuje regener\u00e1ciu svalov po tr\u00e9ningu. Srv\u00e1tkov\u00e1 bielkovina sa dod\u00e1va v r\u00f4znych form\u00e1ch, ako je koncentr\u00e1t, izol\u00e1t alebo hydrolyz\u00e1t. L\u00ed\u0161ia sa stup\u0148om \u010distenia a obsahom bielkov\u00edn, lakt\u00f3zy a tuku. Srv\u00e1tkov\u00fd prote\u00edn m\u00e1 jemn\u00fa chu\u0165 a dobre sa rozp\u00fa\u0161\u0165a. Je tie\u017e relat\u00edvne lacn\u00e1. Nev\u00fdhodou srv\u00e1tkovej bielkoviny je, \u017ee u \u013eud\u00ed citliv\u00fdch na lakt\u00f3zu alebo mlieko m\u00f4\u017ee sp\u00f4sobi\u0165 alergie alebo nezn\u00e1\u0161anlivos\u0165.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Kaze\u00ednov\u00e9 bielkoviny<\/strong> - je druh\u00fdm hlavn\u00fdm typom bielkov\u00edn poch\u00e1dzaj\u00facich z mlieka. Kaze\u00ednov\u00e1 bielkovina m\u00e1 tie\u017e vysok\u00fa biologick\u00fa hodnotu a obsahuje v\u0161etky pre telo nevyhnutn\u00e9 aminokyseliny. Na rozdiel od srv\u00e1tkovej bielkoviny sa v\u0161ak kaze\u00ednov\u00e1 bielkovina pomaly tr\u00e1vi a vstreb\u00e1va do tela. V \u017eal\u00fadku vytv\u00e1ra g\u00e9l, ktor\u00fd postupne uvo\u013e\u0148uje aminokyseliny do krvn\u00e9ho obehu. V d\u00f4sledku toho kaze\u00ednov\u00e1 bielkovina poskytuje dlhotrvaj\u00faci pocit s\u00fdtosti a dod\u00e1va bielkoviny na nieko\u013eko hod\u00edn. Kaze\u00ednov\u00fd prote\u00edn sa odpor\u00fa\u010da konzumova\u0165 pred span\u00edm alebo v situ\u00e1ci\u00e1ch, ke\u010f nie je mo\u017en\u00e9 dlh\u0161\u00ed \u010das jes\u0165 jedlo. Kaze\u00ednov\u00fd prote\u00edn m\u00e1 hust\u00fa konzistenciu a mierne mlie\u010dnu chu\u0165. Je tie\u017e drah\u0161\u00ed ako srv\u00e1tkov\u00fd prote\u00edn. Podobne ako srv\u00e1tkov\u00fd prote\u00edn, aj kaze\u00ednov\u00fd prote\u00edn m\u00f4\u017ee sp\u00f4sobi\u0165 alergie alebo nezn\u00e1\u0161anlivos\u0165 u \u013eud\u00ed, ktor\u00ed s\u00fa citliv\u00ed na lakt\u00f3zu alebo mlieko.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Vaje\u010dn\u00e9 bielkoviny<\/strong> - je \u010fal\u0161\u00edm typom bielkov\u00edn s vysokou biologickou hodnotou a kompletn\u00fdm aminokyselinov\u00fdm profilom. Vaje\u010dn\u00e9 bielkoviny poch\u00e1dzaj\u00fa z bielkov slepa\u010d\u00edch vajec, ktor\u00e9 sa oddelia od \u017e\u013atkov a vysu\u0161ia. Vaje\u010dn\u00e9 bielkoviny sa \u013eahko tr\u00e1via a vstreb\u00e1vaj\u00fa do tela, preto s\u00fa dobr\u00fdm zdrojom bielkov\u00edn po tr\u00e9ningu alebo medzi jedlami. Vaje\u010dn\u00fd prote\u00edn m\u00e1 neutr\u00e1lnu chu\u0165 a dobre sa rozp\u00fa\u0161\u0165a. Je bezpe\u010dn\u00fd aj pre \u013eud\u00ed, ktor\u00ed nezn\u00e1\u0161aj\u00fa lakt\u00f3zu alebo mlieko. Nev\u00fdhodou vaje\u010dn\u00e9ho prote\u00ednu je, \u017ee m\u00f4\u017ee sp\u00f4sobi\u0165 alergie u \u013eud\u00ed, ktor\u00ed s\u00fa alergick\u00ed na vajcia alebo ich zlo\u017eky.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>S\u00f3jov\u00fd prote\u00edn<\/strong> - je jedn\u00fdm z najob\u013e\u00fabenej\u0161\u00edch druhov rastlinn\u00fdch bielkov\u00edn. S\u00f3jov\u00e9 bielkoviny sa z\u00edskavaj\u00fa zo s\u00f3jov\u00fdch b\u00f4bov, ktor\u00e9 sa \u010distia, dehydratuj\u00fa a sprac\u00favaj\u00fa. S\u00f3jov\u00e1 bielkovina je jednou z m\u00e1la rastlinn\u00fdch bielkov\u00edn, ktor\u00e9 maj\u00fa kompletn\u00fd aminokyselinov\u00fd profil a vysok\u00fa biologick\u00fa hodnotu. S\u00f3jov\u00fd prote\u00edn je \u013eahko str\u00e1vite\u013en\u00fd a vstrebate\u013en\u00fd pre telo, v\u010faka \u010domu je vhodn\u00fdm zdrojom bielkov\u00edn pre vegetari\u00e1nov, veg\u00e1nov a \u013eud\u00ed s alergiami na \u017eivo\u010d\u00ed\u0161ne bielkoviny. S\u00f3jov\u00e9 bielkoviny maj\u00fa priazniv\u00fd vplyv aj na hladinu cholesterolu, krvn\u00fd tlak a hormon\u00e1lne zdravie. S\u00f3jov\u00e9 bielkoviny sa dod\u00e1vaj\u00fa v r\u00f4znych form\u00e1ch, napr\u00edklad ako izol\u00e1t, koncentr\u00e1t alebo text\u00farovan\u00fd s\u00f3jov\u00fd prote\u00edn (TVP). S\u00f3jov\u00e1 bielkovina m\u00e1 mierne orie\u0161kov\u00fa chu\u0165 a dobre sa rozp\u00fa\u0161\u0165a. Je tie\u017e relat\u00edvne lacn\u00e1. Nev\u00fdhodou s\u00f3jovej bielkoviny je, \u017ee m\u00f4\u017ee obsahova\u0165 antinutrienty, ako s\u00fa fytoestrog\u00e9ny, lekt\u00edny alebo inhib\u00edtory tryps\u00ednu, ktor\u00e9 m\u00f4\u017eu nar\u00fa\u0161a\u0165 vstreb\u00e1vanie in\u00fdch \u017eiv\u00edn alebo ovplyv\u0148ova\u0165 hormon\u00e1lnu rovnov\u00e1hu. Preto sa odpor\u00fa\u010da obmedzi\u0165 pr\u00edjem s\u00f3jov\u00fdch bielkov\u00edn na 25 g denne a vybera\u0165 si v\u00fdrobky s certifik\u00e1tom bez GMO.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Ry\u017eov\u00fd prote\u00edn<\/strong> - je \u010fal\u0161\u00ed typ rastlinn\u00e9ho prote\u00ednu. Ry\u017eov\u00fd prote\u00edn poch\u00e1dza z hnedej ry\u017ee, ktor\u00e1 sa podrobuje enzymatick\u00e9mu a mechanick\u00e9mu procesu. Ry\u017eov\u00fd prote\u00edn m\u00e1 n\u00edzku biologick\u00fa hodnotu a neobsahuje v\u0161etky pre telo nevyhnutn\u00e9 aminokyseliny. Preto sa odpor\u00fa\u010da kombinova\u0165 ju s in\u00fdmi rastlinn\u00fdmi bielkovinami, napr\u00edklad s hrachovou alebo konopnou bielkovinou, aby sa z\u00edskal kompletn\u00fd aminokyselinov\u00fd profil. Ry\u017eov\u00fd prote\u00edn sa \u013eahko tr\u00e1vi a vstreb\u00e1va do tela, preto je dobr\u00fdm zdrojom bielkov\u00edn pre \u013eud\u00ed s alergiou na \u017eivo\u010d\u00ed\u0161ne bielkoviny alebo nezn\u00e1\u0161anlivos\u0165ou lepku. Ry\u017eov\u00fd prote\u00edn m\u00e1 tie\u017e priazniv\u00fd vplyv na hladinu cukru v krvi a zabra\u0148uje prudk\u00e9mu n\u00e1rastu inzul\u00ednu. Ry\u017eov\u00fd prote\u00edn m\u00e1 neutr\u00e1lnu chu\u0165 a dobre sa rozp\u00fa\u0161\u0165a. Je tie\u017e relat\u00edvne lacn\u00e1. Nev\u00fdhodou ry\u017eovej bielkoviny je, \u017ee m\u00f4\u017ee obsahova\u0165 stopy \u0165a\u017ek\u00fdch kovov, ako s\u00fa arz\u00e9n alebo kadmium, ktor\u00e9 m\u00f4\u017eu by\u0165 pri dlhodobej konzum\u00e1cii zdraviu \u0161kodliv\u00e9.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Hrachov\u00fd prote\u00edn<\/strong> - je \u010fal\u0161\u00edm typom rastlinn\u00e9ho prote\u00ednu. Hrachov\u00fd prote\u00edn poch\u00e1dza zo \u017elt\u00e9ho hrachu, ktor\u00fd sa pomelie a pre\u010dist\u00ed. Hrachov\u00e1 bielkovina m\u00e1 vysok\u00fd obsah bielkov\u00edn a n\u00edzky obsah tukov a sacharidov. Hrachov\u00e1 bielkovina obsahuje takmer v\u0161etky pre telo nevyhnutn\u00e9 aminokyseliny s v\u00fdnimkou metion\u00ednu. Preto sa odpor\u00fa\u010da kombinova\u0165 ho s in\u00fdmi rastlinn\u00fdmi bielkovinami, ako je napr\u00edklad ry\u017eov\u00fd alebo konopn\u00fd prote\u00edn, aby sa z\u00edskal kompletn\u00fd aminokyselinov\u00fd profil. Hrachov\u00fd prote\u00edn je \u013eahko str\u00e1vite\u013en\u00fd a vstrebate\u013en\u00fd pre telo, v\u010faka \u010domu je dobr\u00fdm zdrojom bielkov\u00edn pre \u013eud\u00ed s alergiou na \u017eivo\u010d\u00ed\u0161ne bielkoviny alebo nezn\u00e1\u0161anlivos\u0165ou lepku. Hrachov\u00e1 bielkovina m\u00e1 tie\u017e priazniv\u00e9 \u00fa\u010dinky na hladinu cholesterolu, krvn\u00fd tlak a zdravie obli\u010diek. Hrachov\u00e1 bielkovina m\u00e1 mierne zrnit\u00fa chu\u0165 a dobre sa rozp\u00fa\u0161\u0165a. Je tie\u017e relat\u00edvne lacn\u00e1. Nev\u00fdhodou hrachovej bielkoviny je, \u017ee u niektor\u00fdch \u013eud\u00ed m\u00f4\u017ee sp\u00f4sobi\u0165 nad\u00favanie, plynatos\u0165 alebo tr\u00e1viace \u0165a\u017ekosti.<\/span><\/li>\n<\/ul>\n<h2><b>Ak\u00e9 ingrediencie prida\u0165 do prote\u00ednov\u00fdch ty\u010diniek?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Okrem bielkov\u00edn mo\u017eno do prote\u00ednov\u00fdch ty\u010diniek prida\u0165 mnoho \u010fal\u0161\u00edch zlo\u017eiek, ktor\u00e9 zlep\u0161ia ich chu\u0165, text\u00faru, v\u00fd\u017eivov\u00fa hodnotu a vizu\u00e1lnu pr\u00ed\u0165a\u017elivos\u0165. Tu s\u00fa niektor\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\/sk\/power-balls-with-oats-oats-way-make-a-healthy-dessert-in-a-minute\/\">Ovsen\u00e9 vlo\u010dky<\/a> <\/strong>- je z\u00e1kladom mnoh\u00fdch receptov na prote\u00ednov\u00e9 ty\u010dinky. Ovsen\u00e9 vlo\u010dky s\u00fa bohat\u00e9 na vl\u00e1kninu, komplexn\u00e9 sacharidy, vitam\u00edny a miner\u00e1ly. Ovsen\u00e9 vlo\u010dky dod\u00e1vaj\u00fa energiu, zlep\u0161uj\u00fa tr\u00e1venie, zni\u017euj\u00fa hladinu cholesterolu a cukru v krvi a podporuj\u00fa nervov\u00fd syst\u00e9m. Ovsen\u00e9 vlo\u010dky dod\u00e1vaj\u00fa prote\u00ednov\u00fdm ty\u010dink\u00e1m chrumkavos\u0165 a \u0161trukt\u00faru. V z\u00e1vislosti od va\u0161ich preferenci\u00ed m\u00f4\u017eete pou\u017ei\u0165 instantn\u00e9 alebo horsk\u00e9 ovsen\u00e9 vlo\u010dky. Ovsen\u00e9 vlo\u010dky m\u00f4\u017eete nahradi\u0165 aj in\u00fdmi obilninami, napr\u00edklad ra\u017eou, ja\u010dme\u0148om alebo prosom.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Su\u0161en\u00e9 ovocie<\/strong> - je \u010fal\u0161\u00edm ob\u013e\u00faben\u00fdm doplnkom prote\u00ednov\u00fdch ty\u010diniek. Su\u0161en\u00e9 ovocie je zdrojom pr\u00edrodn\u00e9ho cukru, vitam\u00ednov, miner\u00e1lov a antioxidantov. Su\u0161en\u00e9 ovocie dod\u00e1va prote\u00ednov\u00fdm ty\u010dink\u00e1m sladkos\u0165, farbu a chu\u0165. M\u00f4\u017eete pou\u017ei\u0165 r\u00f4zne druhy su\u0161en\u00e9ho ovocia, napr\u00edklad sult\u00e1nky, brusnice, marhule, figy, datle alebo mango. Su\u0161en\u00e9 ovocie mo\u017eno tie\u017e nakr\u00e1ja\u0165 na men\u0161ie k\u00fasky alebo rozmixova\u0165 na pastu, aby sa lep\u0161ie spojilo s ostatn\u00fdmi zlo\u017ekami.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Orechy a semen\u00e1<\/strong> - je \u010fal\u0161\u00edm zdrav\u00fdm doplnkom prote\u00ednov\u00fdch ty\u010diniek. Orechy a semen\u00e1 s\u00fa bohat\u00e9 na bielkoviny, nenas\u00fdten\u00e9 tuky, vl\u00e1kninu, vitam\u00edny a miner\u00e1ly. Orechy a semen\u00e1 zlep\u0161uj\u00fa \u010dinnos\u0165 srdca, mozgu a imunitn\u00e9ho syst\u00e9mu. Orechy a semen\u00e1 dod\u00e1vaj\u00fa prote\u00ednov\u00fdm ty\u010dink\u00e1m chrumkavos\u0165 a chu\u0165. Pou\u017ei\u0165 m\u00f4\u017eete r\u00f4zne druhy orechov a semien, napr\u00edklad mandle, vla\u0161sk\u00e9 orechy, ke\u0161u, pist\u00e1cie, slne\u010dnicu, tekvicu alebo chia. Orie\u0161ky a semienka m\u00f4\u017eete pre lep\u0161iu chu\u0165 aj pra\u017ei\u0165 alebo nasoli\u0165.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Med<\/strong> - je \u010fal\u0161\u00edm pr\u00edrodn\u00fdm sladidlom do prote\u00ednov\u00fdch ty\u010diniek. Med je zdrojom gluk\u00f3zy a frukt\u00f3zy, ktor\u00e9 sa v tele r\u00fdchlo vstreb\u00e1vaj\u00fa. Med m\u00e1 tie\u017e antibakteri\u00e1lne, protiz\u00e1palov\u00e9 a hojiv\u00e9 vlastnosti. Med dod\u00e1va prote\u00ednov\u00fdm ty\u010dink\u00e1m sladkos\u0165 a lepivos\u0165. M\u00f4\u017eu sa pou\u017ei\u0165 r\u00f4zne druhy medu, napr\u00edklad ag\u00e1tov\u00fd, lipov\u00fd, poh\u00e1nkov\u00fd alebo viackvet\u00fd. Med m\u00f4\u017eete nahradi\u0165 aj in\u00fdmi pr\u00edrodn\u00fdmi sirupmi, ako je javorov\u00fd sirup, ag\u00e1vov\u00fd sirup alebo dat\u013eov\u00fd sirup.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong><a href=\"https:\/\/lifestylerek.com\/sk\/ako-urobit-cokoladovu-omacku-s-kakaovymi-lupienkami-overene-recepty\/\">Kakao<\/a><\/strong> - je \u010fal\u0161\u00edm chutn\u00fdm doplnkom prote\u00ednov\u00fdch ty\u010diniek. Kakao je zdrojom hor\u010d\u00edka, \u017eeleza, drasl\u00edka a polyfenolov. Kakao zlep\u0161uje n\u00e1ladu, koncentr\u00e1ciu a pam\u00e4\u0165. Kakao dod\u00e1va prote\u00ednov\u00fdm ty\u010dink\u00e1m \u010dokol\u00e1dov\u00fa chu\u0165 a farbu. M\u00f4\u017eete pou\u017ei\u0165 kakaov\u00fd pr\u00e1\u0161ok alebo \u010dipsy. Kakao m\u00f4\u017eete nahradi\u0165 aj in\u00fdmi aromatick\u00fdmi pr\u00e1\u0161kami, napr\u00edklad karobom alebo lucumou.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\"><strong>Korenie<\/strong> - je \u010fal\u0161\u00edm sp\u00f4sobom, ako spestri\u0165 chu\u0165 prote\u00ednov\u00fdch ty\u010diniek. Korenie m\u00f4\u017ee ovplyvni\u0165 metabolizmus, tr\u00e1venie a n\u00e1ladu. Korenie dod\u00e1va prote\u00ednov\u00fdm ty\u010dink\u00e1m chu\u0165 a pikantnos\u0165. M\u00f4\u017eete pou\u017ei\u0165 r\u00f4zne druhy korenia, napr\u00edklad \u0161koricu, kardam\u00f3n, z\u00e1zvor, vanilku, kurkumu alebo korenie. Korenie m\u00f4\u017eete prida\u0165 do zmesi ty\u010diniek alebo n\u00edm posypa\u0165 hotov\u00e9 ty\u010dinky.<\/span><\/li>\n<\/ul>\n<h2><b>Ako si doma pripravujete prote\u00ednov\u00e9 ty\u010dinky?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">V\u00fdroba prote\u00ednov\u00fdch ty\u010diniek doma je jednoduch\u00e1 a nevy\u017eaduje si \u017eiadne \u0161peci\u00e1lne zru\u010dnosti ani vybavenie. Potrebujete len nieko\u013eko z\u00e1kladn\u00fdch ingredienci\u00ed, misku, ly\u017eicu, n\u00f4\u017e a plech na pe\u010denie alebo formy na zmrzlinu. Tu je nieko\u013eko jednoduch\u00fdch postupov na pr\u00edpravu prote\u00ednov\u00fdch ty\u010diniek doma:<\/span><\/p>\n<p><span style=\"font-weight: 400;\"><strong>Sp\u00f4sob mie\u0161ania<\/strong> - Toto je najjednoduch\u0161\u00ed a najr\u00fdchlej\u0161\u00ed sp\u00f4sob pr\u00edpravy prote\u00ednov\u00fdch ty\u010diniek. V\u0161etky pr\u00edsady sa zmie\u0161aj\u00fa v miske a potom sa tvaruj\u00fa ru\u010dne alebo vo form\u00e1ch. Na tento sp\u00f4sob s\u00fa vhodn\u00e9 pr\u00edsady, ktor\u00e9 si nevy\u017eaduj\u00fa pe\u010denie ani varenie, ako napr\u00edklad prote\u00ednov\u00fd pr\u00e1\u0161ok, ovsen\u00e9 vlo\u010dky, su\u0161en\u00e9 ovocie, orechy, semienka, med, kakao alebo korenie. Tu s\u00fa uveden\u00e9 kroky tejto met\u00f3dy:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte prote\u00ednov\u00fd pr\u00e1\u0161ok s ovsen\u00fdmi vlo\u010dkami a ostatn\u00fdmi such\u00fdmi pr\u00edsadami. M\u00f4\u017eete pou\u017ei\u0165 ly\u017eicu, metli\u010dku alebo mix\u00e9r.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pridajte med a ostatn\u00e9 mokr\u00e9 pr\u00edsady. D\u00f4kladne premie\u0161ajte, aby vznikla hladk\u00e1 hmota. Ak je zmes pr\u00edli\u0161 such\u00e1, pridajte viac medu alebo in\u00e9ho tekut\u00e9ho sladidla. Ak je zmes pr\u00edli\u0161 vlhk\u00e1, pridajte viac prote\u00ednov\u00e9ho pr\u00e1\u0161ku alebo in\u00fdch such\u00fdch zlo\u017eiek.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech na pe\u010denie vylo\u017ete papierom na pe\u010denie alebo ho vyma\u017ete olejom. Zmes preneste na plech a rovnomerne ju rozotrite. M\u00f4\u017eete pou\u017ei\u0165 ruky, val\u010dek alebo \u0161pacht\u013eu. Zmes vytvarujte do obd\u013a\u017enika s hr\u00fabkou asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Formu vlo\u017ete do chladni\u010dky aspo\u0148 na hodinu, aby zmes stuhla.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vyberte z chladni\u010dky a zmes nakr\u00e1jajte na rovnomern\u00e9 k\u00fasky. M\u00f4\u017eete pou\u017ei\u0165 n\u00f4\u017e alebo kr\u00e1ja\u010d na pizzu. Prote\u00ednov\u00e9 ty\u010dinky skladujte vo vzduchotesnej n\u00e1dobe v chladni\u010dke alebo mrazni\u010dke.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Namiesto formovania zmesi na plech m\u00f4\u017eete pou\u017ei\u0165 aj formi\u010dky na zmrzlinu alebo in\u00e9 tvary. Formy napl\u0148te zmesou a zarovnajte ju prstami alebo ly\u017eicou. Formy vlo\u017ete do chladni\u010dky aspo\u0148 na jednu hodinu a potom prote\u00ednov\u00e9 ty\u010dinky z foriem vyberte.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\"><strong>Sp\u00f4sob pe\u010denia<\/strong> - je \u010fal\u0161\u00ed sp\u00f4sob pr\u00edpravy prote\u00ednov\u00fdch ty\u010diniek. Zah\u0155\u0148a pe\u010denie zmesi ty\u010diniek v r\u00fare, v\u010faka \u010domu z\u00edskaj\u00fa chrumkav\u00fd a \u010dervenkast\u00fd vzh\u013ead. Na t\u00fato met\u00f3du s\u00fa vhodn\u00e9 ingrediencie, ktor\u00e9 dobre zn\u00e1\u0161aj\u00fa teplo, napr\u00edklad prote\u00ednov\u00fd pr\u00e1\u0161ok, ovsen\u00e9 vlo\u010dky, orechy, semienka alebo kakao. Tu s\u00fa uveden\u00e9 kroky tejto met\u00f3dy:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte prote\u00ednov\u00fd pr\u00e1\u0161ok s ovsen\u00fdmi vlo\u010dkami a ostatn\u00fdmi such\u00fdmi pr\u00edsadami. M\u00f4\u017eete pou\u017ei\u0165 ly\u017eicu, metli\u010dku alebo mix\u00e9r.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pridajte med a ostatn\u00e9 mokr\u00e9 pr\u00edsady. D\u00f4kladne premie\u0161ajte, aby vznikla hladk\u00e1 hmota. Ak je zmes pr\u00edli\u0161 such\u00e1, pridajte viac medu alebo in\u00e9ho tekut\u00e9ho sladidla. Ak je zmes pr\u00edli\u0161 vlhk\u00e1, pridajte viac prote\u00ednov\u00e9ho pr\u00e1\u0161ku alebo in\u00fdch such\u00fdch zlo\u017eiek.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech na pe\u010denie vylo\u017ete papierom na pe\u010denie alebo ho vyma\u017ete olejom. Zmes preneste na plech a rovnomerne ju rozotrite. M\u00f4\u017eete pou\u017ei\u0165 ruky, val\u010dek alebo \u0161pacht\u013eu. Zmes vytvarujte do obd\u013a\u017enika s hr\u00fabkou asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vlo\u017ete do r\u00fary vyhriatej na 180 stup\u0148ov Celzia a pe\u010dte pribli\u017ene 15 - 20 min\u00fat, k\u00fdm zmes nezhnedne a nezape\u010die sa.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vyberte z r\u00fary a nechajte ho vychladn\u00fa\u0165 na mrie\u017eke. Zmes nakr\u00e1jajte na rovnomern\u00e9 k\u00fasky. M\u00f4\u017eete pou\u017ei\u0165 n\u00f4\u017e alebo kr\u00e1ja\u010d na pizzu. Prote\u00ednov\u00e9 ty\u010dinky skladujte vo vzduchotesnej n\u00e1dobe v chladni\u010dke alebo mrazni\u010dke.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-weight: 400;\"><strong>Sp\u00f4sob varenia<\/strong> - je \u010fal\u0161\u00edm sp\u00f4sobom pr\u00edpravy prote\u00ednov\u00fdch ty\u010diniek. Ide o varenie zmesi ty\u010diniek v hrnci, v\u010faka \u010domu s\u00fa m\u00e4kk\u00e9 a vlhk\u00e9. Na tento sp\u00f4sob s\u00fa vhodn\u00e9 pr\u00edsady, ktor\u00e9 sa dobre rozp\u00fa\u0161\u0165aj\u00fa vo vode, ako napr\u00edklad prote\u00ednov\u00fd pr\u00e1\u0161ok, cukor, mlieko alebo ara\u0161idov\u00e9 maslo. Tu s\u00fa uveden\u00e9 kroky tejto met\u00f3dy:<\/span><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">V malom hrnci zvarte vodu s cukrom a ostatn\u00fdmi sladk\u00fdmi pr\u00edsadami. M\u00f4\u017eete pou\u017ei\u0165 biely alebo hned\u00fd cukor, javorov\u00fd sirup, ag\u00e1ve alebo dat\u013eov\u00fd sirup. Varte na miernom ohni za ob\u010dasn\u00e9ho mie\u0161ania, k\u00fdm sa nevytvor\u00ed hust\u00fd sirup.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Pridajte prote\u00ednov\u00fd pr\u00e1\u0161ok a ostatn\u00e9 such\u00e9 pr\u00edsady. M\u00f4\u017eete pou\u017ei\u0165 srv\u00e1tkov\u00fd, kaze\u00ednov\u00fd, vaje\u010dn\u00fd, s\u00f3jov\u00fd alebo ry\u017eov\u00fd prote\u00edn. R\u00e1zne premie\u0161ajte, aby sa nevytvorili hrudky. Ak je zmes pr\u00edli\u0161 hust\u00e1, pridajte viac vody alebo mlieka. Ak je zmes pr\u00edli\u0161 riedka, pridajte viac prote\u00ednov\u00e9ho pr\u00e1\u0161ku alebo in\u00fdch such\u00fdch zlo\u017eiek.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Odstavte hrniec z oh\u0148a a pridajte ara\u0161idov\u00e9 maslo alebo in\u00e9 mastn\u00e9 pr\u00edsady. M\u00f4\u017eete pou\u017ei\u0165 mand\u013eov\u00e9 maslo, ke\u0161u maslo, kokosov\u00e9 maslo alebo tahini. D\u00f4kladne premie\u0161ajte, aby vznikla hladk\u00e1 a lepkav\u00e1 pasta.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech na pe\u010denie vylo\u017ete papierom na pe\u010denie alebo ho vyma\u017ete olejom. Zmes preneste na plech a rovnomerne ju rozotrite. M\u00f4\u017eete pou\u017ei\u0165 ruky, val\u010dek alebo \u0161pacht\u013eu. Zmes vytvarujte do obd\u013a\u017enika s hr\u00fabkou asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Formu vlo\u017ete do chladni\u010dky aspo\u0148 na hodinu, aby zmes stuhla.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vyberte z chladni\u010dky a zmes nakr\u00e1jajte na rovnomern\u00e9 k\u00fasky. M\u00f4\u017eete pou\u017ei\u0165 n\u00f4\u017e alebo kr\u00e1ja\u010d na pizzu. Prote\u00ednov\u00e9 ty\u010dinky skladujte vo vzduchotesnej n\u00e1dobe v chladni\u010dke alebo mrazni\u010dke.<\/span><\/li>\n<\/ol>\n<h2><b>Recepty na prote\u00ednov\u00e9 ty\u010dinky - in\u0161pir\u00e1cia a n\u00e1pady<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Aby sme v\u00e1m u\u013eah\u010dili pr\u00edpravu prote\u00ednov\u00fdch ty\u010diniek doma, uv\u00e1dzame nieko\u013eko konkr\u00e9tnych receptov na prote\u00ednov\u00e9 ty\u010dinky s r\u00f4znymi pr\u00edchu\u0165ami a polevami. Pri ka\u017edom recepte uv\u00e1dzame pr\u00edsady, sp\u00f4sob ich pr\u00edpravy a nutri\u010dn\u00e9 hodnoty. Priklad\u00e1me aj fotografie hotov\u00fdch ty\u010diniek.<\/span><\/p>\n<h3><span style=\"font-weight: 400;\">\u010cokol\u00e1dov\u00e1 prote\u00ednov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><span style=\"font-weight: 400;\"><strong>Zlo\u017eky<\/strong>:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g srv\u00e1tkov\u00e9ho prote\u00ednu s pr\u00edchu\u0165ou \u010dokol\u00e1dy<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g ovsen\u00fdch vlo\u010diek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g vla\u0161sk\u00fdch orechov<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g sult\u00e1nok<\/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 oleja<\/strong><\/li>\n<\/ul>\n<p><strong>Sp\u00f4sob realiz\u00e1cie:<\/strong><\/p>\n<ol>\n<li><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte srv\u00e1tkov\u00fd prote\u00edn s ovsen\u00fdmi vlo\u010dkami, vla\u0161sk\u00fdmi orechmi, sult\u00e1nkami a kakaov\u00fdm pr\u00e1\u0161kom.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">V malom hrnci zohrejte med a kokosov\u00fd olej, k\u00fdm sa nespoja.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Mokr\u00e9 pr\u00edsady pridajte k such\u00fdm a d\u00f4kladne premie\u0161ajte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech na pe\u010denie vylo\u017ete papierom na pe\u010denie alebo ho vyma\u017ete kokosov\u00fdm olejom. Zmes preneste na plech a rovnomerne ju rozotrite. M\u00f4\u017eete pou\u017ei\u0165 ruky, val\u010dek alebo \u0161pacht\u013eu. Zmes vytvarujte do obd\u013a\u017enika s hr\u00fabkou asi 2 cm.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Formu vlo\u017ete do chladni\u010dky aspo\u0148 na hodinu, aby zmes stuhla.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Plech vyberte z chladni\u010dky a zmes nakr\u00e1jajte na rovnomern\u00e9 k\u00fasky. M\u00f4\u017eete pou\u017ei\u0165 n\u00f4\u017e alebo kr\u00e1ja\u010d na pizzu. Prote\u00ednov\u00e9 ty\u010dinky skladujte vo vzduchotesnej n\u00e1dobe v chladni\u010dke alebo mrazni\u010dke.<\/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;\">Kal\u00f3rie: 200 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bielkoviny: 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;\">Prote\u00ednov\u00e1 ty\u010dinka vanilka<\/span><\/h3>\n<p><strong>Zlo\u017eenie:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g kaze\u00ednov\u00e9ho prote\u00ednu s vanilkovou pr\u00edchu\u0165ou<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g ovsen\u00fdch vlo\u010diek<\/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 brusn\u00edc<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml mand\u013eov\u00e9ho mlieka<\/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 \u010dajov\u00e1 ly\u017ei\u010dka vanilkov\u00e9ho extraktu<\/strong><\/li>\n<\/ul>\n<p><strong>Sp\u00f4sob realiz\u00e1cie:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte kaze\u00ednov\u00fd prote\u00edn s ovsen\u00fdmi vlo\u010dkami, mand\u013eami a brusnicami.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V malom hrnci zohrejte mand\u013eov\u00e9 mlieko s javorov\u00fdm sirupom a vanilkov\u00fdm extraktom, k\u00fdm sa nespoja.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 pr\u00edsady pridajte k such\u00fdm a d\u00f4kladne premie\u0161ajte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech na pe\u010denie vylo\u017ete papierom na pe\u010denie alebo ho vyma\u017ete kokosov\u00fdm olejom. Zmes preneste na plech a rovnomerne ju rozotrite. M\u00f4\u017eete pou\u017ei\u0165 ruky, val\u010dek alebo \u0161pacht\u013eu. Zmes vytvarujte do obd\u013a\u017enika s hr\u00fabkou asi 2 cm.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vlo\u017ete do r\u00fary vyhriatej na 180 stup\u0148ov Celzia a pe\u010dte pribli\u017ene 15 min\u00fat, k\u00fdm zmes nezhnedne a nezostane pevn\u00e1.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vyberte z r\u00fary a nechajte ho vychladn\u00fa\u0165 na mrie\u017eke. Zmes nakr\u00e1jajte na rovnomern\u00e9 k\u00fasky. M\u00f4\u017eete pou\u017ei\u0165 n\u00f4\u017e alebo kr\u00e1ja\u010d na pizzu. Prote\u00ednov\u00e9 ty\u010dinky skladujte vo vzduchotesnej n\u00e1dobe v chladni\u010dke alebo mrazni\u010dke.<\/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;\">Kal\u00f3rie: 190 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bielkoviny: 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 prote\u00ednov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><strong>Zlo\u017eenie:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g vaje\u010dn\u00e9ho bielka s kokosovou pr\u00edchu\u0165ou<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g kokosov\u00fdch hobl\u00edn<\/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 semienok chia<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml kokosov\u00e9ho oleja<\/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 ly\u017ei\u010dka kokosov\u00e9ho extraktu<\/strong><\/li>\n<\/ul>\n<p><strong>Sp\u00f4sob realiz\u00e1cie:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte bielok s kokosov\u00fdmi hoblinami a chia semienkami.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V malom hrnci zohrejte kokosov\u00fd olej s ag\u00e1vov\u00fdm sirupom a kokosov\u00fdm extraktom, k\u00fdm sa nespoja.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 pr\u00edsady pridajte k such\u00fdm a d\u00f4kladne premie\u0161ajte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Namiesto formovania zmesi na plech pou\u017eite formi\u010dky na zmrzlinu alebo in\u00e9 tvary. Formy napl\u0148te zmesou a zarovnajte ju prstami alebo ly\u017eicou. Formy vlo\u017ete do chladni\u010dky aspo\u0148 na jednu hodinu a potom prote\u00ednov\u00e9 ty\u010dinky vyberte z foriem.<\/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;\">Kal\u00f3rie: 210 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bielkoviny: 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;\">Ara\u0161idov\u00e1 prote\u00ednov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><strong>Zlo\u017eenie:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g s\u00f3jov\u00e9ho prote\u00ednu s orie\u0161kovou pr\u00edchu\u0165ou<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g vlo\u010diek z prosa<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g ke\u0161u orechov<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g ara\u0161idov\u00e9ho masla<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml s\u00f3jov\u00e9ho mlieka<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml dat\u013eov\u00e9ho sirupu<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>1 \u010dajov\u00e1 ly\u017ei\u010dka \u0161korice<\/strong><\/li>\n<\/ul>\n<p><strong>Sp\u00f4sob realiz\u00e1cie:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte s\u00f3jov\u00fd prote\u00edn s prosn\u00fdmi vlo\u010dkami, ke\u0161u orie\u0161kami a \u0161koricou.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V malom hrnci zohrejte ara\u0161idov\u00e9 maslo so s\u00f3jov\u00fdm mliekom a dat\u013eov\u00fdm sirupom, k\u00fdm sa nespoja.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 pr\u00edsady pridajte k such\u00fdm a d\u00f4kladne premie\u0161ajte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech na pe\u010denie vylo\u017ete papierom na pe\u010denie alebo ho vyma\u017ete kokosov\u00fdm olejom. Zmes preneste na plech a rovnomerne ju rozotrite. M\u00f4\u017eete pou\u017ei\u0165 ruky, val\u010dek alebo \u0161pacht\u013eu. Zmes vytvarujte do obd\u013a\u017enika s hr\u00fabkou asi 2 cm.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vlo\u017ete do r\u00fary vyhriatej na 180 stup\u0148ov Celzia a pe\u010dte pribli\u017ene 15 min\u00fat, k\u00fdm zmes nezhnedne a nezostane pevn\u00e1.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Plech vyberte z r\u00fary a nechajte ho vychladn\u00fa\u0165 na mrie\u017eke. Zmes nakr\u00e1jajte na rovnomern\u00e9 k\u00fasky. M\u00f4\u017eete pou\u017ei\u0165 n\u00f4\u017e alebo kr\u00e1ja\u010d na pizzu. Prote\u00ednov\u00e9 ty\u010dinky skladujte vo vzduchotesnej n\u00e1dobe v chladni\u010dke alebo mrazni\u010dke.<\/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;\">Kal\u00f3rie: 200 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bielkoviny: 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 prote\u00ednov\u00e1 ty\u010dinka<\/span><\/h3>\n<p><strong>Zlo\u017eenie:<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g ry\u017eov\u00e9ho prote\u00ednu pr\u00edrodnej pr\u00edchute<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>100 g ra\u017en\u00fdch vlo\u010diek<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g su\u0161en\u00fdch marh\u00fa\u013e<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 g su\u0161en\u00fdch f\u00edg<\/strong><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><strong>50 ml pomaran\u010dovej \u0161\u0165avy<\/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 ly\u017ei\u010dka citr\u00f3nov\u00e9ho extraktu<\/strong><\/li>\n<\/ul>\n<p><strong>Sp\u00f4sob realiz\u00e1cie:<\/strong><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Vo ve\u013ekej miske zmie\u0161ajte ry\u017eov\u00fd prote\u00edn s ra\u017en\u00fdmi vlo\u010dkami, su\u0161en\u00fdmi marhu\u013eami a su\u0161en\u00fdmi figami.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">V malom hrnci zohrejte pomaran\u010dov\u00fa \u0161\u0165avu s ag\u00e1vov\u00fdm sirupom a citr\u00f3nov\u00fdm extraktom, k\u00fdm sa nespoja.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Mokr\u00e9 pr\u00edsady pridajte k such\u00fdm a d\u00f4kladne premie\u0161ajte, aby vznikla lepkav\u00e1 hmota.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Namiesto formovania zmesi na plech pou\u017eite formi\u010dky na zmrzlinu alebo in\u00e9 tvary. Formy napl\u0148te zmesou a zarovnajte ju prstami alebo ly\u017eicou. Formy vlo\u017ete do chladni\u010dky aspo\u0148 na jednu hodinu a potom prote\u00ednov\u00e9 ty\u010dinky vyberte z foriem.<\/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;\">Kal\u00f3rie: 180 kcal<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Bielkoviny: 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\/sk\/wp-json\/wp\/v2\/posts\/1868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/comments?post=1868"}],"version-history":[{"count":0,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/posts\/1868\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/media\/1876"}],"wp:attachment":[{"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/media?parent=1868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/categories?post=1868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lifestylerek.com\/sk\/wp-json\/wp\/v2\/tags?post=1868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}