Atualização da nossa política de inatividade da Conta do Google

Todos os dias, o Google trabalha muito para proteger você e suas informações particulares impedindo o acesso não autorizado à sua Conta do Google com nossas proteções de segurança integradas. Para isso, temos práticas de privacidade fortes em nossos produtos, que minimizam o tempo pelo qual armazenamos seus arquivos pessoais e quaisquer dados associados a eles. Queremos proteger suas informações particulares e impedir qualquer acesso não autorizado à sua conta, mesmo que você não use mais nossos serviços.

Por isso, estamos atualizando o período de inatividade das Contas do Google para dois anos em todos os nossos produtos e serviços. Essa mudança começa a ser lançada hoje e será aplicada a qualquer Conta do Google que estiver inativa, ou seja, que não foi conectada nem usada em um período de dois anos. Uma conta inativa e o conteúdo dela estarão qualificados para exclusão a partir de 1 de dezembro de 2023.

Como isso afeta você:

  • Essas mudanças só vão afetar você se a sua Conta do Google estiver inativa há dois anos ou se ela não tiver sido usada para fazer login em nenhum serviço do Google há mais de dois anos.
  • Embora as mudanças entrem em vigor hoje, a primeira exclusão de conta só vai acontecer em dezembro de 2023.
  • Se a sua conta for considerada inativa, vamos enviar vários lembretes para ela e para os e-mails de recuperação (se houver) antes de tomarmos qualquer medida ou excluirmos o conteúdo da conta. Esses e-mails de lembrete serão enviados pelo menos oito meses antes de qualquer ação ser realizada na sua conta.
  • Depois que uma Conta do Google é excluída, o endereço do Gmail dela não pode ser usado novamente ao criar outra Conta do Google.

Como manter sua conta ativa?

A maneira mais simples de manter uma Conta do Google ativa é fazendo login pelo menos uma vez a cada dois anos. Se você tiver feito login na sua Conta do Google dentro desse período, ela será considerada ativa e não será excluída.

Outras maneiras de manter a conta ativa:

  • Ler ou enviar um e-mail
  • Usar o Google Drive
  • Assistir um vídeo do YouTube
  • Compartilhar uma foto
  • Fazer o download de um app
  • Usar a Pesquisa Google
  • Usar o recurso "Fazer login com o Google" em um app ou serviço de terceiros

Esta política tem algumas exceções. Os exemplos incluem: uma Conta do Google com vídeos, canais ou comentários do YouTube, uma conta que tenha um vale-presente com saldo monetário ou uma conta que tenha um aplicativo publicado (como um app que hospeda outro na Google Play Store). Consulte outras exceções à política neste link.

Também oferecemos ferramentas para gerenciar sua Conta do Google e opções para fazer backup dos dados, incluindo a possibilidade de fazer o download deles usando o Takeout. Além disso, você pode usar o Gerenciador de contas inativas para planejar o que vai acontecer com seus dados se a conta ficar inativa por um período específico.

Nossa prioridade é que, se você escolher deixar a conta ativa, não tenha dificuldades com isso. Vamos garantir que você receba um aviso adequado antes que uma conta seja afetada por essa mudança. Assim, vamos enviar notificações prévias para a Conta do Google e para o e-mail de recuperação dela, caso tenha sido fornecido, informando sobre a exclusão. Verifique se o seu e-mail de recuperação está atualizado.

Saiba mais

Atenciosamente,
Equipe de Contas do Google

Este e-mail foi enviado para atualizar você sobre mudanças importantes na sua Conta do Google e nos serviços relacionados.

© 2023 Google LLC 1600 Amphitheatre Parkway, Mountain View, CA 94043



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The Best Vegan Gluten-Free Zucchini Bread

Posted: 23 Jul 2022 09:54 AM PDT

Holding up a slice of vegan gluten-free zucchini bread to show the texture

We already have a recipe for chocolate zucchini bread (it's a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that's undetectably vegan and gluten-free

This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it's done!

Flaxseed meal, avocado oil, zucchini, almond flour, potato starch, brown rice flour, coconut sugar, almond milk, baking soda, baking powder, cinnamon, salt, and maple syrup

How to Make Vegan Gluten-Free Zucchini Bread

We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it's an especially important one with gluten-free and vegan baking because it's more prone to those issues (don't worry, no gumminess here at MB, friends).

Grated zucchini on a cutting board

Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.

Mixing bowl with shredded zucchini and other wet ingredients

A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.

Gluten-free flours, cinnamon, and flaxseed meal in a mixing bowl over the wet ingredients

The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.

Pouring batter from a mixing bowl into a parchment-lined loaf pan

Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture.

Loaf pan of baked zucchini bread on a cooling rack

We hope you LOVE this zucchini bread! It's:

Moist
Fluffy
Wholesome
Comforting
Perfectly sweet
Cinnamon-infused
& Classic!

Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It's especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan).

It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?

More Zucchini Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Shredded zucchini next to slices of vegan gluten-free zucchini bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 10 (Slices)

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days

  • 1/4 cup avocado oil (or other neutral oil — see notes*)
  • 1/4 cup plain unsweetened dairy-free milk (we used almond)
  • 1/3 cup coconut sugar
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup grated zucchini, squeezed dry and lightly packed in measuring cup
  • 1 ½ cups almond flour*
  • 2/3 cup potato starch* (NOT potato flour)
  • 1/4 cup brown rice flour*
  • 2 Tbsp flaxseed meal (ground flax seeds)
  • 2 ½ tsp baking powder
  • 1/2 tsp baking soda
  • 1 ½ tsp cinnamon
  • 1/2 tsp sea salt
  • Preheat your oven to 350 degrees F (176 C) and line an 8×4-inch (or similar size) loaf pan with parchment paper. Set aside.
  • If you haven't already prepped your zucchini, do so now by grating and squeezing it dry. We like using a nut milk bag or clean dish towel to squeeze excess moisture from the zucchini. Set the prepped zucchini aside.
  • In a medium mixing bowl, combine the avocado oil, dairy-free milk, coconut sugar, maple syrup, and vanilla, and whisk well to combine. Next, add the zucchini to the mixture and stir, being sure to break up any clumps. Lastly, add all the dry ingredients: almond flour, potato starch, brown rice flour, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Stir to fully combine.

  • Pour the batter into the prepared baking pan and bake on the center rack for 60-70 minutes, until the outside is slightly crackly and a rich golden color. A toothpick or knife should come out clean (or with very few crumbs). Remove from the oven and let rest in the pan for 15 minutes, then pull up on the parchment paper to transfer to a cooling rack. We recommend letting it cool completely before cutting or it will be too moist and may crumble. It's even better the next day!

  • Store leftovers covered at room temperature for up to 2-3 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through. It's especially delicious topped with vegan butter and a drizzle of maple syrup.

*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn't cause the coconut oil to solidify.
*If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven't tested it this way and can't guarantee the result. 
*Nutrition information is a rough estimate calculated with avocado oil and almond milk.

Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mg

The post The Best Vegan Gluten-Free Zucchini Bread first appeared on Low Calorie Ideas.

The post The Best Vegan Gluten-Free Zucchini Bread appeared first on Low Calorie Ideas.

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Frito Corn Salad (Quick and Easy)

Posted: 21 Jul 2022 09:54 AM PDT

Frito Corn Salad is the perfect potluck dish, a delicous snack on the deck or a great summer meal!

This easy salad combines lots of fresh summer corn off the cob, crisp bell peppers, jalapenos, and of course crunchy Fritos all in a quick creamy dressing.

This is the perfect side dish or appetizer dip loaded with veggies and corn!

frito corn salad in a bowl

We Can't Get Enough of This Crunchy Corn Salad

If you've never had Frito Corn Salad before, you've been missing out my friends. It's pretty much the BEST ever way to enjoy Fritos (like they weren't amazing enough already)!

  • It's great to make ahead (add the Frito corn chips before serving).
  • Tons of flavor, lots of textures and colors and it tastes SO darn good!
  • This is a multipurpose dish! Serve as a side dish with tacos or fajitas, as an appetizer with chips for dipping, or as a main dish (with grilled shrimp if you'd like).
  • Perfect for BBQs, potlucks, or summer lunches.
unmixed Frito Corn Salad

Ingredients in Frito Salad

This Frito Corn Salad is most definitely the perfect side dish

Corn – Fresh off the cob, canned or frozen corn kernels work (fresh is best if you can). It's also a great way to use up leftover boiled or grilled corn on the cob.

Bell peppers – Green and red bell peppers add flavor, crunch and color.

Jalapeno (or not!) – I add canned jalapenos for a little kick. If you'd like to tame this recipe down a little, skip the jalapenos and add in some mild green chiles for flavor without the heat.

Fritos – Fritos are our favorite but any corn chips can be used.

Optional Additions

Use this recipe as a base and change it up with your own favorites:

  • Swap out plain Fritos for Chili Cheese Fritos (and skip the chili powder in the recipe).
  • Trade cheddar for a Mexican cheese blend, pepper jack, or Monterey jack.
  • Add in other veggies, black beans, or leftover shredded chicken.

Time Saving Tip

And that chopper you've been asking about in the video? You can find it here on Amazon (mine is the Vidalia Chop Wizard). I love it so much I wrote a whole post about my chopper!goes here

Try Different Dressings

  • Try this Frito corn salad recipe with ranch dressing and skip the mayo.
  • For a zestier option, try Catalina dressing (which is what I add to my famous Dorito Taco Salad). Sounds odd but it's good!
  • Add a tablespoon or so of taco seasoning and a spoonful of sour cream to the dressing.
frito corn salad in green bowl

Make Ahead and Leftovers

To make this recipe ahead of time, stir everything together except the Fritos.  At serving time, give the Fritos bag a quick squish, sprinkle them on top, and stir for a great crunch.

To serve, use either the Frito scoop chips or tortilla chips (or celery) to scoop this up if you're serving it as a dip or just serve it with a fork as a side dish!

More Prized Potluck Salads

frito corn salad in a bowl

5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Frito Corn Salad

Frito Corn Salad combines sweet corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos all in a creamy dressing.  This is the perfect potluck side dish or appetizer dip!

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

  • Combine all ingredients except Fritos in a large bowl and mix well.

  • Just before serving, stir in Fritos.

  • Season with salt & pepper to taste.

If making ahead, leave the Fritos on the side and add when ready to serve so they stay fresh and crunchy.
 

5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Calories: 155 | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 251mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 21.9mg | Calcium: 124mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish
Cuisine American
plated Frito Corn Salad with a title
finished Frito Corn Salad in a glass bowl with writing
Frito Corn Salad in a bowl with writing
bowl of Frito Corn Salad and close up of plated dish with writing

The post Frito Corn Salad (Quick and Easy) first appeared on Low Calorie Ideas.

The post Frito Corn Salad (Quick and Easy) appeared first on Low Calorie Ideas.