francesca

cool!!! I hope that they ship to Italy

I don't understand if gemma is a type of protein or is a brand or its a pea protein or else... the mix you mentioned is already prepared or you mixed the single ingredients?

ok hemp, instead, can give stomach problems but pea protein needs also the aminoacids of brown rice, correct?? I wanted to try pea pro, also because I found I site which sells only this veg pro it and delivers to Italy and I don't have much time to look for another site... I just did not understand if pea MUST be taken with brown rice pro or not

I think it's impossible to gain ONLY lean mass some fat has to come with it regarding HIIT:I'm not a BB, I'm just tryinng to gain 2-3 kg and I love too much cardio activity to give it up completely. But maybe it is correct to avoid running for 20 km, But I love running too much to give it up. Hiit is a goos compromise(at least for my "mental" health..nothing recharges me like running. And I like to run fast. I hate marathons my legs, muscolarly speaking are ok...I practice outdoor rowing(which highly involves the legs and it is defintely a very intense cardio activity(It's tougher than spinning) and I have not noticed any muscle decreasement.. on the contrary my legs are much more toned I eat much more than what I used to until 3 months ago, and I also lift weights plus running(I run less than what I used to do until July) and I keep on practicing rowing. But in my gym, the intsructor keeps telling me to do only aerobic activity(which I find very boring, so I don't listen to him)

I've been asking myself the same thing I hear say that cardio activity is not compatible with gaining muscles But on the other side, I've been told that HIIT does not compromise the building of muscles, as long as you practice it away from the leg training with weights and as long as you keep it to maximum twice per week(if you train legs only once a week, HIIT can be practiced up to 3 times per week) I wonder where is the truth...

ok thank you again!! btw: what is the right quantity of seeds to eat ecah day?in order ot to exceed( I mean approximately )

try it this way 1. cook pasta 2 minutes (abundant) less than the time indicated on the box(also 3 minutes) 2. prepare the things you want to add seperately 3. when the pasta is cooked(remember: subtract 2-3 minutes to the cooking time) pour it in a large pan (with some olive oil) and add all the other ingredients to make it sautè (I hope its the correct term). Fire not too low (lets sey almost high flame) and always stir the pasta(otherwise it going to stick to the pan. You can just keep it for a 2-3 minutes or keep it on the fire until it becomes dorè (I think I need more English lessons ) 4. a trick: when you pour the pasta from its boling water, keep some of the water where its been boiled(lets say a cup) so that when the pasta is on the fire, if you see its becoming too dry, you can add some of the water. (even though if you're using the sauce I doubt you will need it) 5. another tip: if you want to put eveything in the oven, you can but: boil the pasta for less time (in this case AT LEAST 3 and a half minutes-otherwise its going to become sticky like glue), but the sauce has to be a lot. Basically, you must almost drown the pasta with the sauce, which will in any case dry when its in the oven and when the dish cools down. I suggest you to use short pasta, with a hole in it (like small maccheroni,) buon appetito!

try it this way 1. cook pasta 2 minutes (abundant) less than the time indicated on the box(also 3 minutes) 2. prepare the things you want to add seperately 3. when the pasta is cooked(remember: subtract 2-3 minutes to the cooking time) pour it in a large pan (with some olive oil) and add all the other ingredients to make it sautè (I hope its the correct term). Fire not too low (lets sey almost high flame) and always stir the pasta(otherwise it going to stick to the pan. You can just keep it for a 2-3 minutes or keep it on the fire until it becomes dorè (I think I need more English lessons ) 4. a trick: when you pour the pasta from its boling water, keep some of the water where its been boiled(lets say a cup) so that when the pasta is on the fire, if you see its becoming too dry, you can add some of the water. (even though if you're using the sauce I doubt you will need it) 5. another tip: if you want to put eveything in the oven, you can but: boil the pasta for less time (in this case AT LEAST 3 and a half minutes-otherwise its going to become sticky like glue), but the sauce has to be a lot. Basically, you must almost drown the pasta with the sauce, which will in any case dry when its in the oven and when the dish cools down. I suggest you to use short pasta, with a hole in it (like small maccheroni,) buon appetito!

try it this way 1. cook pasta 2 minutes (abundant) less than the time indicated on the box(also 3 minutes) 2. prepare the things you want to add seperately 3. when the pasta is cooked(remember: subtract 2-3 minutes to the cooking time) pour it in a large pan (with some olive oil) and add all the other ingredients to make it sautè (I hope its the correct term). Fire not too low (lets sey almost high flame) and always stir the pasta(otherwise it going to stick to the pan. You can just keep it for a 2-3 minutes or keep it on the fire until it becomes dorè (I think I need more English lessons ) 4. a trick: when you pour the pasta from its boling water, keep some of the water where its been boiled(lets say a cup) so that when the pasta is on the fire, if you see its becoming too dry, you can add some of the water. (even though if you're using the sauce I doubt you will need it) 5. another tip: if you want to put eveything in the oven, you can but: boil the pasta for less time (in this case AT LEAST 3 and a half minutes-otherwise its going to become sticky like glue), but the sauce has to be a lot. Basically, you must almost drown the pasta with the sauce, which will in any case dry when its in the oven and when the dish cools down. I suggest you to use short pasta, with a hole in it (like small maccheroni,) buon appetito!

today I went shopping in a bio store. I was looking for tempeh( I never tasted it) but I could not find it I noticed that many products(like toufu(or however you spell it), seitan and some soy product contain lots of fats. The proportion was or almost non existing carbo, therefore 50% proteins and 50 % fat, or in any case, with a very high percentage of fat (i.e.:20 pro, 11 fat(or also 18 (!)gr of fat), 6 carbo) Eating these products, ssnt' there a risk of assuming too much fat? I eat lots of sesame and linen seeds (I put them everywhere) and I eat quite a lot olive oil. And now that I found them I am going to eat more seeds(like brazialn nuts,pumpkins seeds etc) So the question is: is there I risk that with these products I eat too many fats?Should I reduce the consumption of olive oil?? p.s. sorry for my English, which is getting worst and worst

al dente! correct!!! so this is the right term also in English???? the way you cook pasta is the best way to make it extremely digestible.

would you believe that I am not able to find a thermos anywhere in Rome? I searched in 10 shops already I guess I have to buy it on the internet.

cook pasta for 15-20 minutes!!! oh mamma mia! plus cooking in the oven??? I'm afraid its not going to taste so good,but de gustibus p.s. I'm Italian, if you need any suggestions on how to cook pasta feel free to ask

what don't you consider the idea of buying a recipe book?? you'll find tons of ideas on how to cook vegetables, cerelas and how to "mix them" together The easiest way is just to...boil them(but this way the taste is pretty "simple") if you want to gain weight I' m afraid veg. are not enough. Eat cereals and legumes and seeds and olive oil (or sunflower or soya oil)

what don't you consider the idea of buying a recipe book?? you'll find tons of ideas on how to cook vegetables, cerelas and how to "mix them" together The easiest way is just to...boil them(but this way the taste is pretty "simple") if you want to gain weight I' ma afraid veg. are not enough. Eat cereals and legumes and seeds and olive oil (or sunflower or soya oil)

what are smoothies?? are they vegetable juices? if yes, do you prepare them at home and carry them around in a thermos??

thanx

thank you 4000 kcalories of "clean" food?? I am curious to know what you eat and if you do cardio activity

do you make your own humus or you buy it??

my goals are to gain 3 kgs but most of all, not to lose any weight(I've alrady gained another 3 kg), especially because I do lots of cardio activity(and rowing is a very intense one) I would prefer something which has all the nutrients:carbo, pro and fat. Lets say an equivalent of a sandwich(integral bread) with ham I guess larabars are not sold in Italy. The bars I find in Italy are like with sesame seeds and the contain lots of glucose. Plus, I try to avoid package food as much as possible. Once in a while its ok but not evey day

I make breakfast at around 7/7.30 At 1.30 p.m. I go running or rowing or I lift weights I have lunch at 3.30 p.m I must eat something at 10.30 at the latest if I go running or rowing, at 11.30/12.00 if I'll lift weights It has to be prepared the night before because I work Any ideas? (at breakfast I already eat lots of fruit...btw:must be the assumption of fruit(sugars) be limited??)

than you so much

Thank you beforewisdom for having indicated to me the post on how to get started with vegan(I still have to get familiar with this website ) Even though I am "converting" to vegan not for the ideals that are behind it (I often wonder if vegans also give up clothes and shoes made of leather) but because for some reason I still have not understood my body refuses meat, fish, milk (but not yogurt) and cheese. I never feel the need to eat them and when I do its as I have less energy, but maybe its just an impression. In anycase, I feel MUCH BETTER without animal food and cheese Btw:if vegans don't eat milk nor cheese, where do they get the calcium from? (just wondering)...I eat yogurt mainly for the calcium, even though I must admit that I love it

I bought a pack of mung beans some time ago the clerk explained to me how to make them sprout, but I forgot how its supposed to be done In altrenative:can they be cooked? I f yes how? Like normal beans? They have to be soaked over night? There are no instructions on the package thank you

Yesterday I read some info on raw foodism..but isn't it a little bit too strict? A part form the fact that I think it would be a sacrifice, more than a pleasure, to eat 20 bananas or 3 kg of grapes per day (and I guess that also my intestine would not appreciate this choice ), how about the fat that raw vegans try to avoid as much as posible?(or maybe I understood wrong)? Plus I am stil wondering how can an athlete like Tim VanOrden live on just 1500 kcalories a day