Delicious Quote

"The shortest distance between two people is the length of a kitchen table"- Brian O'Reilly, "Angelina's Bachelors"

Warm Salad

Many times I feel like eating something light and healthy but I'm not in the mood for a cold salad. And stir-fries usually leave me with a plate of mushy vegetables that don't feel anywhere near fresh and light. That's why I decided to try making a simple warm salad that still feels fresh and crisp.


Ingredients:
2 cups red cabbage, chopped
2 cups spinach, chopped
1 cup baby carrots, chopped
1/2 cup white onions, chopped
1/2 cup vegetable broth
2 tablespoon olive oil
1 can fully cooked turkey breast (12.5 oz)
Salt & Pepper

Directions:
Heat olive oil, then add the onions. Once onions are cooked, incorporate the red cabbage, carrots, spinach and broth. Add salt and pepper to taste. Simmer in very low heat until carrots and red cabbage are tender. Be careful that the vegetables don't get overcooked and mushy (include the spinach last, since it's the easiest to overcook). Bring in the turkey breast and fold until everything is evenly mixed.

This is can work great as a light lunch or a side dish.

St. Patrick's Day Smoothie

Ingredients:
1 banana
1 cup of light vanilla soy milk
1 cup of fresh baby spinach
1/2 cup of water
1 Tbsp of Agave Nectar
1 Tsp of ground cinnamon
1 Tsp of vanilla extract
1 Tsp of ground ginger

Directions:
Put all ingredients in blender and blend away! If you'd like the smoothie to be thicker add less water, or more if you want it to be lighter. Serve chilled.

Barolo Salami Salad

Ingredieants:
1 cup fresh baby spinach
1 cup fresh arugula
1 cup romain lettuce, chopped
1/2 cup of Barolo Salami, thinly sliced
1 cup fresh mushrooms sliced
1/2 cup baby carrots, chopped
2 tbsp olive oil
2 tbsp almonds, sliced


Directions:
Mix spinach, arugula and romain in a large bowl, add olive oil and set aside. In a flying pan, sauté Barolo Salami. Incorporate mushrooms and carrots.

Once the mushrooms are fully cooked, add this to spinach, arugula and romain mix. Toss, top with almonds and serve. Simple and delicious.

Pair with a nice Cabernet Sauvignon or Pinot Noir. ;-)

Earl Grey Bread Pudding

Let's say you bought this amazing loaf of bread. It was delicious... two days ago. Now it's hardened and dry, and you don't know what to do with it. Sounds like bread pudding time!

Ingredients:
1 Half loaf of bread (day old)
1 1/2 cup of 2% Milk
1 1/2 cup of Almond Milk
3 Eggs
4 Tbsp of Brown Sugar
1 Tbsp of Ground Cinnamon
1 Tsp of Ground Ginger
1 Tbsp of Agave Nectar
1/4 cup of freshly brewed Earl Grey Tea
1/2 cup of sliced almonds
Olive oil

Directions:
In a large bowl, soak bread in almond milk and 2% milk for about 10 minutes or until bread is easily minced with a fork.
Preheat oven at 350 degrees.
In a separate bowl, mix eggs, sugar, agave nectar, cinnamon, ginger and tea. Beat lightly until all ingredients are well mixed. Once bread has crumbled, pour in mix and incorporate all ingredients with a fork.
Grease a 11x7 baking pan by brushing with a little bit of olive oil. Pour bread mix and top with sliced almonds. Bake at 350 degrees for 50 minutes, on the top oven rack.
You'll know it's done if you put a dinner knife in the middle of the pudding and it comes out clean. Take out of the oven and let it cool.

This pudding is not super sweet, so you could serve it with your favorite ice cream. Either way it's a delicious, wonderfully moist dessert that won't make you feel too guilty.

Delicious Quote

"In the course of my life, I have often had to eat my words, and I must confess I have always found it a wholesome diet." - Winston Churchill

Brunch: Breakfast Wrap & Sweet Plantain Puree

Breakfast Wrap
Ingredients:

2 tablespoons of Cottage Cheese
1 1/2 cup of fresh Kale
2 Organic brown Eggs (lightly beaten)
1 tablespoon Olive Oil
Salt & Pepper to taste

Directions:
Warm olive oil in a small pan to medium heat. Season lightly beaten eggs with salt and pepper. Pour eggs into hot pan, move around to settle eggs in a circular shape (like a tortilla). Simmer in low heat until one side is well cooked. Carefully turn to finish cooking the other side. Transfer to a plate.

In the same pan, pour the fresh Kale and saute slightly. It should reduce to about 3/4 cup. In a small bowl, mix the cooked Kale and the Cottage Cheese. Put the mix in the egg wrap and fold.

Tip: if your wrap doesn't want to stay "wrapped", turn the ends of the wrap to face the plate, that way the plate will hold the ends together and prevent it from "unwrapping".

Sweet Plantain Puree
Ingredients:

1 Sweet Plantain
3 Cups of water
1 tablespoon "I can't believe it's not butter"
Salt to taste

Directions:
Put water in small pot, bring to boil and add a little salt. Peel the skin off the plantain, cut into three pieces and put in boiling water. When plantain softens (you'll notice that you can easily mash it with a fork) transfer to a plate. Mash it with a potato masher or just a fork and incorporate butter. Mix well and serve.


And there you have a delicious and gluten free brunch!