Valentine’s breakfast for my wife.
I created Valentine’s Apple Pancakes according to my recipe Apple Pancakes.
1 1/2 medium size apple
1 large egg
1 cup of buttermilk
1 cup of flour
1 teaspoon of baking soda
pinch of salt
oil to fry
In a large bowl mix flour, egg, buttermilk, salt and baking soda. Stir well. Add apples cut into small thin pieces. Mix everything together. Heat up oil in a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. Take them out and place on a plate with paper towel for an oil to be absorbed. Allow to cool off about 5 minutes, then cut out heart shape of apple pancake. Garnish them with powdered sugar and add fresh strawberries cut into a heart shape.
This is a great healthy snack for you and your children.
1 cup organic pitted dates
1 cup soft dried cranberry
2 tablespoons coconut oil
unsweetened shredded coconut
unsweetened cocoa powder
Place the dates in a glass jar or bowl and cover with water and soak at room temperature for about 1-6 hours to soften, then drain well. Place the dates, cranberries, coconut oil and fresh squeezed lemon juice into a bowl of food processor. Mix very well. Place our mixture into a bowl and allow to sit covered in a refrigerator about 1 hour.
Prepare 2 plates – one with a shredded coconut – second with a cocoa powder. From our mixture, create small balls in your hands (deep your hands in the cold water) and touch into one of the toppings.Then leave them to sit in a refrigerator about 1-2 hours.
5 salted matjes herring fillets
1 medium onion, chopped fine
5 bay leaves
10 whole black peppers
Wash a herring fillets under cold tap water. Place into a medium bowl and put cold milk to cover herring fillets. Leave in a refrigerator, every 2 hours rinse and put fresh cold milk again. After 4-6 hours (depends on how herring is salted, we need a slightly salty) rinse under cold water and wipe with a paper towel.
Cut herring fillets crosswise into 3/4-inch pieces and put into a jar together with chopped onion and species, then pour oil over herring to cover them. Turn off the jar and let them sit in the refrigerator about 24 hours. You can keep our herring in the refrigerator up to several days.
2 hard boiled eggs
1 1/4 avocado
4 oz sun-dried tomatoes
1 /2 fresh squeezed lemon juice
Toasted English Muffin
Dice eggs and sun-dried tomatoes. Cut avocado and mash with a knife. In a bowl, combine together eggs, sun-dried tomatoes, lemon juice and avocado, add salt and pepper. Spread on pieces of toasted English muffin.
3 cups chickpeas
1 cup cooked millet
1/2 cup corn
1/2 cup peas
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pressed garlic cloves
6 leaves fresh spinach
1/2 cup cooked diced carrots
2 tablespoons chopped dill
1 tablespoon rapeseed oil + oil to fried
fresh ground black pepper
Wash and soak chickpeas, then cook them until very tender about 2 hours. Meanwhile, cook a millet and carrots. Chop the onion, dill, bell pepper, spinach and cooked carrots. In a medium size skillet saute pressed garlic,onion, bell pepper, spinach over medium heat. Allow them to cool. Drain well and mash the chickpeas. In a large bowl, combine together mashed chickpeas, millet, eggs, salt, pepper and all of the vegetables. Create small balls from the mixture. Heat the oil in a large pan over medium heat and fry balls on all sides until golden brown.
0.5 lb (1 cup) lentils
4 oz sliced white mushrooms
6 chopped plum tomatoes (skin removed)
4 oz chopped onion or leek
1 small hot chili pepper
4 oz chopped bell pepper
2 pressed garlic cloves
2 tablespoons tomato paste
1 tablespoon sugar
4 cups cold water
1 tablespoon rapeseed oil
fresh ground black pepper
In a medium pot, bring water to a boil. Add lentils and cook until tender but not overcooked about 15 minutes. Meanwhile, heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add pressed garlic, saute about 1 minute, then add chopped onion or leek, saute about 1 minute, after that add chopped bell peppers, hot pepper and saute 2 minutes, then add mushrooms and saute 1-2 minutes. Add chopped tomatoes and cook about 5 minutes. Place all cooked vegetables and cooked lentils (don’t drain add remained water too) into a large pot. Combine together, add tomato paste and season with salt, fresh ground black pepper and sugar, cook about 10 minutes. Stir occasionally. If the mixture is too thick add more water. Serve hot as side dish or main dish.
9 cups cold water
2-3 stalks celery
4-5 small carrots
1/3 bunch parsley
1 cup corn
1 cup green peas
3 hard boiled eggs
2 chicken breasts
1 small onion
3 all spices
5 whole black pepper
4 teaspoons Agar-agar (Plant Gelatine)
In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients (carrots, celery, parsley, all spices, whole black pepper) add into the pot. Then simmer around 1 hour. Taste, adjust seasonings. Strain the chicken broth and allow to cool.
Meanwhile, dice cooked carrots and separate cooked chicken into small pieces. Cut hard boiled eggs in quarters or slice. In glass jars or other glass containers, place egg, vegetables (carrots, green peas, corn) and chicken. And leave them aside.
Then measure the quantity of fluid and then add Agar_agar powder – Plant Gelatine (extract from red algae that is often used to stabilize emulsions or foams and to thicken or gel liquids) according to instruction on the bag ( 1 teaspoon for every 16 oz liquid) Only add to cold broth only!!!. Bring the broth with added agar – agar to a boil, constantly stirring. Boil 1-2 minutes.
Add broth into the prepared jar with chicken and vegetables. Let it cool off, then place in a fridge overnight. Eat when the mixture thickens.
Another easy to make snack.
3 tablespoons crumbled farmer cheese
4 spoons chopped pecans
3 spoons honey
fruits: orange, half apple, kiwi, banana, 4 strawberries, 1/4 pomegranate
In a bowl, mix well crumbled farmer cheese, pecans and honey. Add fruits. Sprinkle the chia seeds over fruits and cheese.
4 tablespoons organic plain yogurt
2 tablespoons Healthy Homemade Gluten Free Granola
Fresh Kiwi and Pomegranate
In a small jar or a glass, place on the bottom granola, then yogurt; add fruits on the top.
Everyone needs something sweet once awhile. You can buy chocolate bars or you can make your own version, a little healthier one.
2 dark chocolate (90 % cocoa)
nuts: sliced almonds and chopped pecans
In cooking pot, bring water to a boil and then lower a heat. On the top of a pot, place a bowl with a chocolate so the steam from the water will help to melt a chocolate. You can crush a chocolate into smaller pieces for a faster melt. Meanwhile, dice dates and crush nuts (you can also add dry cranberry or raisins). Add dates and nuts into the melted chocolate and mix together. Pour out chocolate on a sheet of a baking paper. Sprinkle with unsweetened shredded coconut. Refrigerate until the chocolate hardens, then break into small pieces.
Create a new snack