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Orange Cannellini Beans

26 Apr

Beans are a super healthy and versatile food. I am not huge fan of beans, but luckily my husband is. I try to find ways to eat more beans and this recipe is loaded with flavor and so easy to make. It is best if made in advance and let the flavors soak in. Perfect recipe for the summer.

  • juice and rind of 1 orange
  • 2 15 oz cans of cannellini beans (rinsed and drained)
  • 1/4 cup chopped fresh basil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 cloves garlic, minced

Mix all of the ingredients together and refrigerate for few hours.

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Watermelon “Pizza”

11 Apr

When you find something you like, you must recreate it! Well, at least thats my thoughts when I find a dish I find tasty and fascinating. When I saw watermelon pizza on a menu, I complete passed by it because I thought DOUGH! You don’t find dough on this pizza, only healthy tasty ingredients. This makes a great appetizer or a side dish. I love it with smoked salmon or shrimp coctail.

  • watermelon slices
  • pesto
  • sliced almonds
  • cherry tomatoes, halved
  • arugula
  • balsamic vinaigrette
  • chopped onion (optional)
  • feta cheese (optional)

Toss the aruguala in the vinaigrette. Spread 1 tsp of pesto on each slice of watermelon, add the sliced almonds, tomatoes, arugula and the optional onion and feta cheese.

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Beet and Spinach Salad

7 Jan

Happy New Year to everyone! Now that the holidays are over it is time to focus on health and well being. Exercise and eating healthy come easy for me, I thrive on it. However, I have so many nutritional issues I need to make improvements.   One thing I want to do is focus more on nutrition that is better for internal organs as well as the whole body.

This recipe is healthy and bursting with flavor.  The fiber in this salad will help with digestive system and, the beets will help boost liver’s natural detox process. Pomegranate has many health benefits, and I am trying to learn to use it more than just in my breakfast yogurt. Cheers, to Happy and Healthy Year!

  • 2 medium or 1 large beet roasted (place beet on large piece of foil, coat with olive oil and season with salt and pepper and thyme sprigs. Close the foil and roast in 400 degree oven 45-6o minutes)
  • thyme sprigs
  • salt and pepper
  • 1/4 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp maple syrup
  • 1 tsp horseradish
  • 1/4 tsp fennel seeds
  • baby spinach
  • 1/2 apple chopped
  • 1/4 cup pomegranate seeds

Peel the roasted beets and slice them or cut them in wedges. In a bowl, whisk together vinegar and mustard. Slowly add the oil and syrup, add the horseradish and fennel seeds. In a large bowl, toss the apple pieces and spinach with dressing. Plate the spinach and apples, top with the beets and pomegranate seeds.

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Asian Carrot Salad

8 Dec

The typical carrot salad in South is loaded with mayonnaise and marshmallows, not exactly healthy salad. This salad is delicious and healthy. The soy beans even provide protein for a great dish for vegetarians. Everyone that has tasted this flavorful salad has enjoyed it.

Salad ingredients: combine together

  • 3 cups shredded carrots
  • 1/2 cup cooked and shelled soy beans (edamame)
  • 1/2 cup sliced grapes (red look the prettiest)

Dressing: mix together

  • 3 tbs seasoned rice vinegar
  • 1 tbs low sodium soy sauce
  • 1 tbs olive oil
  • 2 tbs sweet chili sauce

Add the dressing to the carrot and bean mixture. Let it sit in the fridge for 15-30 minutes.

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Asian Salad with Miso Dressing

7 Oct

My husband has been teasing me lately, that I should  have been born in Asia since I love Asian flavors so much. Today I made salad that was restaurant delicious! You can use this marinade for the grill, a simmer sauce for an Asian stir fry or a salad dressing. I can’t wait to make this again.

Salad ingredients:

  • napa cabbage, thinly sliced
  • blueberries
  • 1 orange sectioned

Dressing:

  • 4 tbs extra virgin olive oil
  • 3 tbs seasoned rice vinegar
  • 1 tbs light miso paste
  • 2 gloves of garlic, minced
  • 1/2 tsp minced ginger
  • dash of cayenne pepper
  • 2 tbs orange juice

In a food processor, blend all of the dressing ingredients. Toss the napa cabbage with the dressing and top with the fruit.

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Grilled Beets

19 Aug

Most of us are familiar roasting beets in the oven. But the other day we were having lunch at friend’s house and he grilled beets. These were the best beets I have ever had.  I had to share this easy way to add variety to everyone’s summer barbecue. We have known that our friend produces great wine, but now we know that he is fabulous grill master as well.

  • beets
  • olive oil 
  • balsamic vinegar
  • salt and pepper to taste

Wash and dry the beets. Cut them in half. Place the beet halves on a medium high grill. Grill about 15 minutes each side or until slightly charred. Slice the beets and place them in a bowl. Drizzle with few teaspoons of olive oil and vinegar and season with salt and pepper.

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Spicy Hummus and Grilled Peach Piadine

3 Aug

One of our favorite Italian restaurants serves Piadinas. We absolutely love them. It is like salad on a bread. The difficult thing is deciding what kind we want. Typically we end up ordering two. One with hummus and the second one with pesto. Think of piadine as cross between Middle Eastern pita breads and Mexican flour tortillas. They are rolled out to the size of dinner plates and baked on a flat griddle or grill. I made my own verson using fresh whole wheat pita bread. Before grilling the pita bread, I brush it with water to keep it soft. I decided to experiment with the fresh spicy hummus and peaches  I bought at farmers  market today. It was unbelievably good! Next one I made with pesto, arugula, sautéed  wild mushrooms and cherry tomatoes. This turned out delicious as well.

  • pita bread
  • hummus
  • peach, sliced
  • mixed greens

Dressing: wisk together

  • 1 tbs olive oil
  • 2 tbs balsamic vinegar
  • 2 tsp Dijon mustard

Place the peach slices on grill. Toss the greens with the dressing.  Turn the peaches on the grill. Put the pita bread on the grill, flip after a minute. Remove almost immediately. You want the pita to stay soft so you can fold it to eat.  Put the pita on a plate and spread hummus on it, top with greens and with the hot peaches off the grill.

Fillings to Try:

• Arugula and mozzarella
• Grilled chicken and pesto
• Grilled portobello
• Grilled eggplant with goat cheese
• Heirloom tomatoes and mixed greens

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