100 g arugula 4 fresh figs 5 slices of dried ham 100 g of cheese with blue mold about 20 raspberries 1/2 cup of walnuts
Dressing
2 tablespoons of extra virgin olive oil 2 teaspoons of lemon juice 2 teaspoons of maple syrup salt and pepper
How to Make It:
Place the washed and dried rocket in salad bowls, season with salt and pepper and sprinkle with half of the olive oil. Add the washed, dried and chopped figs into eighths, and then the chopped ham. Cover with diced cheese, raspberries and pieces of walnuts. Sprinkle with the rest of the oil, lemon juice and maple syrup. Season with freshly ground pepper and a pinch of sea salt from the mill.
Chicken, orange and nut salad!
Ingredients:
2 servings,
1 chicken fillet (approx. 200 g) 1/3 package of arugula (approx. 30 g) 1/4 head of iceberg lettuce 1 orange 1/3 pomegranate 60 g pecans (or walnuts)
Sauce 3 tablespoons of honey 2 tablespoons of honey mustard 1 tablespoon of extra virgin olive oil 1 tablespoon of lemon juice 2 tablespoons of orange juice 1/3 teaspoon of ground cinnamon
How to Make It:
Mix the sauce ingredients in a cup, season with salt and pepper. Cut the chicken fillet into 4 smaller pieces, season with salt, brush with olive oil and put on a hot grill pan. Grill for 4 minutes on both sides. Brush the chicken pieces with a spoonful of sauce and continue to grill for about 1.5 minutes on a slightly lower heat, turn over, brush with another spoon of sauce and grill for about 1 minute, then remove from the pan and set aside. Use the remaining sauce for the salad. Rinse the rocket in a sieve, strain, dry, mix with chopped iceberg lettuce and put on 2 plates. Peel and fill the oranges (use a sharp knife to cut out the flesh particles between the membranes), squeeze the juice out of the rest of the orange and keep it for the sauce. Cut the pomegranate into quarters and peel the seeds. Brown the walnuts lightly in the pan and chop them coarsely. Season the lettuce and rocket with salt and pepper, add chopped chicken, orange pieces, sprinkle with pomegranate and walnuts. Pour over the remaining sauce. Tips If you don't have a grill pan, you can prepare the chicken in a different way, e.g. fry it in a pan and bake it in the oven as in this recipe. Or only in a pan as in this recipe.
Baked Figs with feta cheese
Ingredients:
2 servings,
100 g of original Greek feta cheese 4 fresh figs 2 tablespoons of extra olive oil 2 tablespoons of honey freshly ground black pepper a sprig of rosemary (or 1/2 teaspoon dried) optional: a pinch of chili flakes for serving: baguette
How to Make It:
Preheat the oven to 190 degrees C. Put the feta cheese in a heat-resistant mold and cover with chopped figs. Pour with olive oil and honey. Sprinkle with coarsely ground pepper, a chopped rosemary sprig (or dried rosemary) and chili flakes if you use them. Put in the preheated oven for about 15 minutes. Mash the feta cheese with figs with a fork and eat it with a baguette. Tips If you have doubts as to whether it is appropriate to bake honey, you can pour it over the already baked figs
Stuffed Cabbage!
Ingredients:
14 pieces 700 g minced pork (shoulder, ham or neck) 100 g of rice 2 onions 1 white or Italian cabbage 1.5 liters of broth or broth 600 g tomato puree * 1 tablespoon of flour spices: salt and pepper, 1 teaspoon dried oregano, 1/2 teaspoon paprika powder, 1/2 teaspoon thyme optional: 4 tablespoons of thick cream 18%
How to Make It:
Place the meat in a larger bowl. Boil the rice, cool it and add it to the meat. Peel the onion, grate it, add to the meat with rice. Season with salt (about half a teaspoon), pepper (1/4 teaspoon). Mix everything and knead it well with your hand. Form small oblong chops. Cut the deep inside of the cabbage, then put it in a large pot of boiling water (cut side down), cook for about 10 minutes over low heat. Turn the cabbage over and cook for about 5 minutes. Remove the cabbage from the boiling water and, after it has cooled down, strip it from the leaves, gently cut off the thickening of each leaf, then put the prepared portions of meat. Wrap like croquettes (first place the leaf on the flesh on one side, then fold the sides inwards, then roll the rest of the leaf as tight as possible to the end). Not all of the cabbage needs to be used. Line the bottom of a large and preferably wide pot with a few cabbage leaves (e.g. those that have torn off). Place the lovebirds on top with the ends facing down. Boil the broth in another pot and pour it over the cabbage rolls. Place on the gauze, cover and cook for about 45 - 60 minutes until the cabbage is tender. Do not mix the cabbage rolls during cooking, or shake the pot gently. Pour the broth from the cabbage rolls into another pot. Add the tomato puree and flour, previously mixed with a few tablespoons of cold water. Bring to a boil, season with salt, pepper, dried oregano, thyme and paprika. Cook for 10 minutes uncovered. If you add cream, spread it gradually with the sauce, adding a spoonful of it to the cream while stirring. Pour into a pot with stuffed cabbage and cook the whole for a few minutes over low heat, shake the pot from time to time to distribute the sauce evenly. You can serve cabbage rolls either in the meat version or without the use of this ingredient. The recipe for vegetarian cabbage rolls with raisins will be perfect as a vegetarian dinner, but also for example for Christmas. They are aromatic, very filling and simply delicious. Try this less traditional form of lovebirds.
Cranberry-Orange Orzo Salad
Ingredients:
4 oz. orzo 1 navel orange (about 7 oz.) 2 tbsp. cranberry sauce 2 tbsp. olive oil 1 tbsp. white wine vinegar 1 clove garlic (minced) ½ tsp. salt ¼ tsp. pepper Pinch chili flakes 4 cups/4 oz. baby arugula ¼ cup/1 oz. chopped toasted walnuts ¼ cup/1 oz. dried cranberries
How to Make It:
Cook pasta according to package directions. Drain and set aside. Meanwhile, trim top and bottom ends of orange. Stand fruit on one of the cut ends; remove outer peel, following natural curve of fruit to remove bitter white pith. Working over a bowl to catch juices, cut between membranes to release segments; set aside. Whisk together cranberry sauce, oil, 2 tbsp orange juice (from segments), vinegar, garlic, salt, pepper and chili flakes; toss with pasta. Stir in arugula, orange segments, walnuts and dried cranberries. Recipe Notes: If you don’t have a navel orange, use 2 clementine or mandarin oranges. Substitute pecans, pumpkin seeds or almonds for walnuts.
Tortellini Caesar Salad
Ingredients:
1 bag of frozen Tortellini (flavor of your choice) 1 small head romaine lettuce (chopped) ½ cup grape or cherry tomatoes (optional) ½ cup chopped cucumber (optional) ½ cup croutons 3 tablespoons grated Parmesan cheese ½ cup Caesar dressing
How to Make It:
Bring a large pot of salted water to a boil. Cook the tortellini according to package directions. Drain and reserve. Once cooled, combine lettuce, cooked tortellini, and optional vegetables. If not eating right away, reserve. Pour on dressing and sprinkle with cheese and croutons (to taste) and serve.
Egg & Veggie Breakfast Bowl
Ingredients:
1 Large Egg 1 Tbsp Water 2 Tbsp Baby Spinach, Thinly Sliced 2 Tbsp Mushrooms, Chopped 2 Tbsp Fat-Free Mozzarella Cheese, Shredded 2 Grape or Cherry Tomatoes, Sliced
How to Make It:
COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer. TOP with cheese and tomatoes. Serve immediately.
Juices For Beautiful Skin and Hair !
A juice recipe for a radiant complexion and strong hair!
Morning: orange lemon parsley spinach celery kale In the evening: celery lemon cucumber parsley red or black currant turmeric supplement
How to Make It:
Antioxidants, beta-carotene, vitamins C, A and E. It is a panacea for radiant skin and healthy hair. Their best natural sources are fruits and vegetables. The injection of vitamins and minerals from freshly squeezed juice at low speed acts as an elixir of youth and can bring better results than more than one cream or serum. Especially if we serve it regularly in combination with a healthy lifestyle. When to drink juices to improve the appearance of skin and hair? In the morning on an empty stomach and in the evening as the last meal or after at least 30 minutes after eating dinner. The latter should contain a lower sugar content. What ingredients to combine? Those rich in antioxidants, vitamins C, A and E. Citrus and berries are perfect, as well as leaves containing beta-carotene and hydrating vegetables.
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