Flavor-Full Salad

4 10 2010

Calories: 330           Protein: 13 grams

You Will Need:

2 cups of baby spinach, 1/2 cup of chopped almonds, 1/2 cup of fresh cranberries, 1/2 cup of black eye peas, 1 tbsp of olive oil, 1 tbsp of honey, 1 tbsp of lemon juice and 1 tbsp of balsamic vinegar along with a pinch of salt to the taste.

Make the sauce first by mixing all the condiments and then pour over the salad.

Enjoy, you will fall in love with this one!


Chestnut & Beet Salad

4 10 2010

2 servings         Calories: 278           Protein: 5g

You Will Need:

2 big beets, 1 big carrot, 1/2 cup of crushed chestnuts, some fresh coriander, 1 tbsp of balsamic vinegar, 1 tbsp of olive oil, 1 tbsp of lemon juice and a pinch of salt.

Peel and grate roughly the fresh beets and the carrot. Chop finely the coriander and mix all the following ingredients.


Fall Colors: Ratatouille

27 09 2010

3 Servings       Calories: 277    Protein: 12 grams

You Will Need:

2 cups of black beans, 1.5 cup of tomato sauce, 1 cup of baby spinach, 2 medium red/orange or yellow  bell peppers, 100 grams of pealed potatoes, 1 tbsp of olive oil, salt, pepper, fresh parsley and garlic to the taste.

Pre-heat the oven at 350 degrees. Cut the bell peppers & potatoes in squares. Mix all the ingredients in an oven-made dish and covered it to bake for 1 hour in the oven.

Stir once again before serving.


Sweet Onions Side-Dish

23 09 2010

Calories: 130    Protein: 2 grams

You Will Need:

1 large white onion, 1 tbsp of sweet smoked paprika powder, 2 tsp of grape-seed oil, some basil and some salt.

Mix well all the ingredients together and make sure you divide very well the onion layers as it is important to make every layers tasty.

Bake at 300 degrees in a covered dish for 20 minutes. This is a really enjoyable side dish for any hot meal.


Exotically Flavored Rice

23 09 2010

Calories: 245     Protein: 6 grams

You Will Need:

45 grams of wild rice, 1 teaspoon of safflower oil, 5 grams of flax seeds, 1/2 tsp of cinnamon, 5 grams of fresh ground ginger root and some salt to the taste.

Mix well all the ingredients together and put in rice cooker. Ready in 15 minutes!!!

It tastes so good and very exotic, so if you want to surprise someone with your cooking skills, this is a good choice!


Potato & Beet Russian Style Salad

10 09 2010

Potato & Beet Russian Style Salad

3 servings         Calories: 287     Protein: 6 grams

You Will Need:

350 grams of beets, 350 grams of thin skin white potato, 2 tbsp of grape-seed oil, 2 tbsp of apple cider vinegar, 2 green onion, a couple of parsley sticks, salt and some garlic powder.

Before you begin manipulating the beets, use GLOVES as your hands will turn to fuchsia for a least 2 days.

Clean the beets by taking off top and bottom. Boil the potatoes and beets until you can poke with a fork easily through them.

Cut in small squares all the ingredients and add the spices. Serve cold.


Russian Borscht !

8 09 2010

Russian Borscht

4 Servings                    Calories:265            Protein: 6 grams

You Will Need:

450grams of cleaned beets, 1 cup of parsley, 3 eggs, 3 tbsp of olive oil, 2 tbsp of lemon juice and a pinch of salt.

Grate the beets with the rougher side of the grater. Put them in a casserole with 1 and a half cup of water. Add the finely chopped parsley, olive oil, lemon juice and pinch of salt. Cook on medium heat for 30 minutes.  Separately hard boil the 3 eggs and when ready cut them in small squares. Add them to the borscht and preferably serve cold with a tbsp of sour cream (the Russian way).


Roughly chop the salad leafs; cut in squares the tomato , onion and green pepper. Add the beans.

In a separate small bowl: Mix the oils with the wine and spices and then pour on the salad.


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