AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD

AMARANTH SEEDS AND BUCKWHEAT (KASHA) SALAD Now that the weather is turning cold I find myself looking for choices with more substance. This time I decided to try Amaranth seeds and paired it with Buckwheat (Kasha) to make a salad … Continue reading

CHICKPEAS AND BARLEY RISOTTO SALAD WITH SLICED ALMONDS AND FRESH VEGETABLES

CHICKPEAS AND BARLEY RISOTTO SALAD WITH SLICED ALMONDS AND FRESH VEGETABLES I had some leftover Barley Risotto – for fun, I call this Basotto – with turmeric and kale from yesterday and today I combined it with some chickpeas to … Continue reading

VEGETABLE PLATE WITH ASIAGO CHEESE

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VEGETABLE PLATE WITH ASIAGO CHEESE
I love cheese and adding it to my customary vegetable plate makes it for a delicious addition. This time I decided to prepare my dish with broccoli, sliced zucchini, yellow tomatoes, cucumbers, kale and red peppers. The Asiago cheese chunks added so much flavour! Olive oil, apple cider vinegar, salt and pepper to taste.
Bon Appétit!

CHICKPEAS SALAD WITH SHREDDED CARROTS AND FETA CHEESE

CHICKPEAS SALAD WITH SHREDDED CARROTS AND FETA CHEESE
I often introduce into my diet different grains. One of my favorites is chickpeas, which I regularly add to my vegetable plates. I cook them at home, as I do not like the after taste that the canned variety leaves in your mouth. In this case, I mixed them with shredded carrots and feta cheese, and finished my plate with tomatoes, fennel, cucumbers, roasted red peppers and avocado. The customary extra virgin olive oil and white balsamic or apple cider vinegar finish this dish with lots of flavor!
Bon appétit!

TIP : When you forget to soak the chickpeas overnight, the shortcut or quick method I use is to place the required quantity of chickpeas in a pot, add water and boil them for 5 minutes. Remove the pot from the heat and leave it for two hours. After the two hours, rinse the chickpeas and add fresh water and cook them until done! It would normally take me 45 minutes to an hour to cook the desired amount.
Good luck!

 

JUST VEGGIES!

JUST VEGGIES!

Wanted desperately to have bread, so I decided to just go for the veggies without comprising with cheese or some other protein! This is what I came up with: blanched kale, cucumbers, avocado, celery and shredded carrots! Some slices of my favorite multigrain baguette and I was done! The extra virgin olive oil and vinegar, with salt and pepper added to taste, always add to the flavor!

Bon Appétit!

QUINOA SALAD WITH ROASTED VEGETABLES, YELLOW AND RED TOMATOES, CUCUMBERS, YELLOW PEPPER AND AVOCADO PLATTER

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QUINOA SALAD WITH ROASTED VEGETABLES, YELLOW AND RED TOMATOES, CUCUMBERS, YELLOW PEPPER AND AVOCADO PLATTER

I found myself particularly hungry and, since I had some roasted vegetables from the day before I decided to vary my menu. I made a Quinoa salad with all of the roasted vegetables that I had on hand, specifically red onion, red and orange peppers, zucchini and eggplant, and I complimented the resulting salad with my normal fresh vegetables… tomatoes, cucumbers, yellow peppers and half of an avocado. I decided to go with my protein intake, so I added to the quinoa salad some shaved parmesan cheese and 1 1/2 tablespoons of sliced raw almonds. Extra Virgin Olive oil, white balsamic vinegar, and salt and pepper to taste. No bread for me this time! I can tell you, I barely finished my platter and I was so satisfied that I did not have a real dinner at night. I had a bowl of vanilla yogurt later in the evening!

With summer here, you can easily make this quinoa salad for dinner consuming as much as you require to feel satisfied, and in turn just have a fresh vegetable plate for lunch, perhaps adding some other type of vegetables to satiate your hunger.

Bon Appétit!