Beet Salad

Ingredients:

1 large beetroot
2 teaspoons vinegar
3/4 tablespoon sugar
salt, fresh ground pepper

Instruction:

Wash and cook a beet root in a pot about 1 hour or more until soft. After that, place the beet into cold water, then peel and grate on the grater (a large mesh). Add sugar, vinegar and salt. Mix well. Taste, adjust seasoning. At the end, add fresh ground pepper. Mix again.

ENJOY!!!

Yogurt with Granola

Use your homemade granola to enjoy this snack or eat it for breakfast. Healthy, simple, easy  to make, taste great 🙂 
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Ingredients:

4 tablespoons plain yogurt
2 tablespoons Healthy Homemade Gluten Free Granola
strawberry, blueberry

Instructions:

In a small jar or a glass, place on the bottom yogurt, then granola; add fruits on the top.

ENJOY!

Red Cabbage Salad

Healthy crunchy salad……….

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Ingredients:

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

Instructions:  

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.

ENJOY!!!

Quinoa and Rice mix Salad

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

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Ingredients:

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

Instructions:

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.

ENJOY!

 

 

 

Mango Grilled Chicken Salad

This is a great time to eat mango. They are ripe and soooo good and sweat. Eat this salad for lunch or dinner. And pack it up to work.

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Ingredients:

For dressing:

5 oz.dice mango
3 oz. juice from fresh oranges (2 oranges)
2 tablespoon of apple cider vinegar or any other vinegar

Makes around 8 oz. of dressing. You can keep in a refrigerator for one week.

For salad:

mesclun salad
4 oz crumbled goat cheese 
16 pecans or walnuts
6 grape or cocktail tomatoes
1/2 dice mango

Instructions:

Mango dressing: in a blender, mix mango, vinegar and fresh squeezed orange juice; blend well. Choose consistency by adding more or less fresh squeezed orange juice. Optional:if mango is not sweet, you can add brown sugar.

Combine mesclun salad, pecans or walnuts, tomatoes, mango, goat cheese in a large bowl. Add the dressing and toss. Place a grilled chicken on the top.

ENJOY!