PREP TIME: 20 MIN ACTIVE
SERVING SIZE: 2 PEOPLE
PREP TIME: 20 MIN ACTIVE
SERVING SIZE: 2 PEOPLE
Wash off your greens and pat dry. Set aside in your salad bowl as the base of salad dish.
Cut mango by slicing around the exterior (like you would an avocado), peeling off one side, and then slicing out cubes. Carefully slice away mango from side with pit still attached.
Arrange mango cubes over top of salad greens in dish.
Gently place the burrata on top of salad. Drizzle with balsamic vinegar reduction and sprinkle with cracked pepper.
PREP TIME: 10 ACTIVE; 15 BAKING
SERVING SIZE: 1 PERSON
Enjoy!
I love breakfasts! It is my favourite meal of the day. A lot of people tend to skip breakfasts, but I believe that healthy meal at the beginning of your day not only helps to start your day productively, but it also prevents you from over-eating during the day. In Russia we have a proverb that shows how the amount of food we eat should be divided within a day. It says: "Eat breakfast yourself, share lunch with friend, and give dinner to your enemy".
I am trying to follow this wisdom, therefore I often have dessert for breakfast:)
Today I will share one of my favourite dessert breakfasts with you. It is very tasty and healthy at the same time. Kids who don't like classic oat meal version, will fall in love with this one (results are proven).
Preheat oven to 375 degrees. Grease a 1 1/2 quart casserole dish.
Lay the bananas in a single layer on the bottom of the dish. Sprinkle a half of the berries over the bananas.
In a bowl, combine the oats, cinnamon, baking powder, and salt. Sprinkle oat mixture over fruit.
Whisk together milk, egg, butter, maple syrup and vanilla. Pour over oats, coating evenly. Sprinkle remaining berries and nuts over the top.
Bake for 35-45 minutes or until golden and bubbly and set in the center.
Serve with plain yogurt, vanilla ice cream or milk.
PREP TIME: 20 min
SERVING SIZE: 2 people
For the tartare:
For the dressing:
PREP TIME: 15 ACTIVE
SERVING SIZE: 1 LARGE PORTION
PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE
Using a paring knife, score an X in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl of ice water; let cool. Peel; cut over a small bowl into cubes, collecting juices. Add lemon juice and honey/maple syrup and toss to combine.
Add 2 tablespoons of olive oil into juices. Toss arugula and broccoli sprouts with a half of the dressing.
For the eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).
Put poached eggs, peaches and blue cheese crumbles on top of the greens. Sprinkle with remaining dressing, season with pepper and salt.
Carrot cake was one of my favourite kinds of cake since I was a child. I love it, because it is not only delicious, but also contains a lot of vitamins and healthy nutrients. Today I've decided to add pumpkin into it, to give it even more healthy goodness, texture and natural sweetness. This recipe doesn't contain sugar, I used maple syrup instead. If you prefer honey to maple syrup, it would work too.
For the Cake:
For the Orange Cream Cheese Frosting:
Preheat oven to 350 degrees (F). Generously grease a 9" springform pan; set aside.
In a large bowl combine the eggs, maple syrup, oil, pumpkin, vanilla, and spices; beat well to combine. Add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots, shredded coconut, cranberries, and pistachios; gently fold together until incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 45-50 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
While the cake is cooling, make your frosting!
In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cake has completely cooled, spread the frosting over the cake, decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 4 days. Not that I think it'll last that long ;)
PREP TIME: 25 ACTIVE; 30 BAKING
SERVING SIZE: 6 PEOPLE
My mother makes these cookies. They're delicious. As a young girl, I could hardly wait for them to cool! Fortunately they're also very easy to prepare.
PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 3 PEOPLE
This is a perfect summer salad, when all the ingredients can be easily found ripe and fresh. The fusion of rich and sweet mangoes with fresh avocados and soft buffalo mozzarella is amazing on the palate. Seasoned with aged balsamic vinegar, olive oil, black pepper and sesame seeds it becomes a great refreshing summer treat for any occasion.
To prepare the mango, use long, sharp knife. Cut it lengthwise close to the seed. Do the same cut on the other side. Make light cross-cuts on each of two halves. Be careful not to cut through mango skin. Hold mango half with both hands and thumb on top, push the skin outward, so that the pulp is lifted and looks like a "hedgehog". Cut mango cubes at base of the cross-cuts. Cut remaining fruit of the pit.
Rinse salad leaves with cold water and put on a paper towel for a few minutes to dry. Then arrange salad greens on the plates. Put round cucumber slices on top of the greens. Then layer a slice of mozzarella, basil leaf and a few mango cubes, another slice of mozzarella, basil leaf and a few more mango cubes. Sprinkle with sesame seeds and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
Enjoy right away!
One of my favourite things about late spring is the return of the figs to my roster of cooking ingredients. these rich and decadent fruits usually only stay available for two or three months, so when they're here, I try to incorporate them into as many dishes as possible.
This beet and fig salad is earthy and filling.
If you're really trying to stay lean, leave off the cheese - it's still tasty!
PREP TIME: 15 ACTIVE
SERVING SIZE: 1 LARGE PORTION
If you are trying to cut down your coffee intake but still struggling without the morning caffeine jolt, this smoothie might be just what you need. I find that it helps me to wake up and provides a lasting source of energy.
