English Muffin with Cheese

Yummy cheese……………..



4 Whole Grain English Muffin
8 oz farmer cheese
2 radish
2 tablespoons fine chopped scallions
2 tablespoons organic plain yogurt
salt, pepper


Wash and finely chop the radish and scallion. Combine together the farmer cheese, radish, scallion, yogurt, salt, ground pepper. Mash well. Taste, adjust seasonings and allow to sit for 5 minutes in the refrigerator. Served on toasted English Muffin or bagel.Garnish with scallion.


Red Cabbage Salad

Healthy crunchy salad……….



1 lbs head red cabbage (5 cups shredded)
1 small green pepper (1/4 cup diced )
1 carrot
1/2 onion
1 sweet apple
1/2 lemon
4 tablespoons vinegar
salt, pepper
1 tablespoon sugar
2-3 tablespoons olive oil


Boil 6 cups of water in a pot, add 4 tablespoons vinegar, when water is boiling turn off the heat and add cored and finely shredded red cabbage. Cover the pot and let sit for 5 minutes, no longer. Drain. Meanwhile, peel and grate a carrot and apple, dice onion and green pepper very thin. Toss together red cabbage, carrots, apple, onion, and green pepper. Add extra virgin olive oil, freshly squeezed lemon juice, sugar, salt and ground pepper. Taste, adjust seasonings and allow to sit for 20 minutes in the refrigerator, then serve.


Quinoa and Rice mix Salad

Very quick and easy to make salad. Great for lunch at work.



3/4 cup of rice and quinoa mix (you can use only quinoa or rice if desired)
1 small avocado
15 cocktail tomatoes
2 tablespoons linseed
1 tablespoon fresh dill  +2 tablespoons to prepare rice & quinoa mix
1/2  lemon
2 tablespoons sliced almonds
2 tablespoons sunflower seeds raw
salt, pepper


To boiling water add 2 tablespoons fresh chopped fine dill (for a better taste), rice & quinoa mix and cook according with instructions on the bag. Dice avocado, cut tomatoes in a half, chop fine dill. In a small frying pan, roast almonds and sunflower seeds. In a bowl, combine the cold rice & quinoa mix with avocado, tomatoes, roasted almonds & sunflower seeds, linseed and dill. Add lemon juice, salt and pepper. Mix together.








I use for pizza dough (14in) Bobby Flay Recipe

1 3/4 to 2 bread flour or all-purpose flour

1/2 teaspoon sugar

1/2 envelope instant dry yeast

1 teaspoon kosher salt

3/4 cup water, 110º F

1 tablespoon olive oil, plus more for the bowl


3/4 – 1 cup Mozzarella cheese

4 oz Sun-dried tomatoes

4 oz Ham or pepperoni or prosciutto

4 oz Artichoke hearts

12 oz grape or blended flavors tomatoes

Fresh basil

Tomato Sauce:

8 medium plum tomatoes

2 cloves garlic


Make the pizza dough or (use store – bought dough)

Make the dough: Combine all dry product in the bowl of a stand mixer (flour, sugar, salt and yeast). While the mixer is running, add the water and 1 tablespoon of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Turn out the dough onto a lightly floured surface and knead until smooth, firm ball.
Place in a lightly oiled bowl, cover the bowl with plastic wrap and let rise in a warm area until doubled in size, about 1 hour.

Make the sauce: Bring a water to cook in a pot. Meanwhile make a cross sign with a knife on the bottom of a tomato, on the top – dig out the green part. Decrease heat in a cooking pot and put tomatoes in. Make sure to put only one layer of tomatoes and make sure they are fully covered by the water. Keep tomatoes in water for about 3 to 5 minutes. Take tomatoes out and put them into cold water.  At this point you will see a skin peeling off easily. Take off the rest of the skin. Cut tomatoes into quarters.

Dice garlic. Heat the 1 tablespoon coconut oil in a large skillet over medium heat.Add the garlic and cook , stirring, about 1 minute. Add tomatoes, stir occasionally until soften (around 15 minutes).

Mixture from a skillet move into blender and blend. Take out the mixture and put it back into skillet. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.

Make the pizza: Transfer the pizza dough to a pizza pan. Spread sauce on the crust in a thin layer, then top with shredded mozzarella, small slices of ham, cut in half tomato, diced sun-dried tomatoes, chopped artichoke hearts.Bake in preheated 500º F oven on lowest rack for 10 to 14 minutes, until the crust browns.Finish with a fresh basil leaves, if desire drizzle with olive oil


Seasonal Fruit Kompot

Soooo Goood……………img_0281


8 Italian prune plums
2 medium apples
1 large pear
10 strawberries
8 cups water
4 tablespoons sugar


Wash fruits. Dice the fruit into large-sized pieces, removing any steams, seeds or inedible parts, leaving skin. Add them into a large pot. Pour 8 cups of water. Add sugar. Cook for 30 minutes until fruits are soft. Allow to cool at room temperature at least  1 hour then place in the refrigerator until thoroughly chilled. Serve cold.




Smoked Salmon Salad

Very easy and quick salad to make. Great for lunch.



2 hard boiled eggs
1 avocado
2 cucumbers
2 tablespoons chopped fine dill
6 oz Nova salmon
1/2 lemon


Dice eggs, avocado, cucumber, and salmon. Add dill, juiced lemon and pepper. In a bowl, mix everything together. Serve on bread, crackers or endive.