Shrimp Boodles with Basil

 

Ingredients

  • 1 box butternut squash noodles
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 pound raw shrimp, peeled & deveined
  • 1 clove garlic minced
  • 1 cup sliced mushrooms
  • 1 pint Cherry tomatoes halved
  • 1 small bunch fresh basil, slivered
  • Sea salt and fresh ground pepper to taste

Instructions

If you can’t find butternut squash noodles, use a spiral slicer to cut butternut squash into noodles. Lay noodles on paper towels and sprinkle with salt. Let sit for 5 minutes.

Heat the oil in a large skillet and add the shrimp. Cook until pink and remove from pan. Add the garlic and mushrooms to the pan and cook until softened. Add the butternut squash noodles and cook until just softened.

Season with salt and pepper and add the shrimp, tomatoes, and basil to the pan. Cook until heated through and serve.

Click Here to Read More

Roasted Beet Salad

ROASTED BEETS SALAD

For the Beets

1 bunch medium beets (about 3)

1 tablespoon extra virgin olive oil

For the Salad

10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped

For the Vinaigrette

2 tablespoons honey

1-1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1-1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons vegetable oil

Drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.

Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.

The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to...

Click Here to Read More

Potatoes Casserolette

 

Ingredients

250gr. Organic pork belly
200gr mushrooms
2 potatoes or sweet potatoes
1 red onion
100gr parmegiano
100gr mozzarella
salt, pepper, olive oil
Containers, you can use a muffin pan or containers like the photos.

Directions

Sauté the pork belly in a pan without oil until the fat from the same belly almost disappears from the meat. At the mean time warm up the oven to 350 degrees.
In the same fat sauté the onion until golden, add the mushrooms and let it cook until the water from the mushrooms disappears.
When is all cooked, turn off the burner and let it cool down.
Cut the potatoes in thin slices. 
Spread olive oil in the containers of your choice and spread the potato slices as a film until re-cover the container shape.
Drain the fat from the pan and set the cooked ingredients in a bowl mix a half of each cheeses.
Fill up the containers with the mix and top with potatoes again.
Add the rest of the cheeses and...
Click Here to Read More

Ginger Spice Veggies – Festival de Color

 

Ingredients

1/2 Cabbage
200gr Asparagus
Ginger root, the size of the top of your thumb.
200gr Mushrooms
250gr sprouted broccoli
1 red onion
1 garlic clove
Raw sesame seeds
Salt
Pepper
Coconut oil

Directions

Chop the veggies in medium pieces. Set a big pan in the stove and warm up coconut, enough amount to cover the bottom of the pan.
Cut the ginger root in three pieces and put it in the pan, sauté for a little bit and add the onion until gets transparent, add the garlic crushed.
Add the other veggies and mix all together stir for a little bit but don’t let the asparagus get saggy. Very important in order to preserve the flavor and all the qualities keep the veggies firm.
Put salt and pepper of your choice and sesame seeds, is ready to eat!
Click Here to Read More

Salmon Patties

1 pound fresh salmon

1 egg

1/4 cup chopped onion

1/2 cup seasoned dry bread crumbs

1 tablespoon olive oil

Directions
 
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
Form mixture into patties.
If mixture is too dry to form into patties, add reserved liquid from salmon.
 
In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve. A few green leaves of mesclun with some nice dressing as a side will complete a perfect meal.
Click Here to Read More

Portobello Mushrooms Stuffed

 

INGREDIENTS

• 8 medium (roasting size) portobellos

• 1 tablespoon extra virgin olive oil

• Salt

• freshly ground pepper                                                   

• ¼ cup pesto 

PREPARATION

1Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

Animal protein version

You can use the same preparation and add baked chicken breast to the pesto and blend...

Click Here to Read More
Close

This Blog is So Fresh!

It's that Quick Read that energizes you, keeps the mind thinking positively and confidently, throughout the day.  Sign me up for the newsletter!