Avocado Egg Salad

Another recipe that is easy and quick to make. Enjoy avocado egg salad for lunch. 

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Ingredients:

hard boiled egg
1 dill pickle
1 small avocado
salt, pepperfresh dill
slices of bread

Instructions:

Dice egg and pickle. Cut avocado and mash with a knife. In a bowl, mix egg, pickle, minced fresh dill and avocado, add salt and pepper. Spread on pieces of bread.

ENJOY!

Apple Pancakes

Today I would like to show you how to make Apple Pancakes. They are easy to make. Great for breakfast, lunch, snack or dessert. On of my favorite things to eat as a child. 

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Ingredients:

Makes around 7 to 8 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

Instructions:

In a large bowl mix flour, egg, buttermilk, salt and baking soda. Stir well. Add apples cut in a small thin pieces. Mix everything together. Heat up oil on 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. When ready, garnish them with sugar powder. You can also add fresh fruits or maple syrup.

ENJOY!

Grilled Chicken over Quinoa and Rice mix with Vegetable

Ready for lunch or dinner? You can create a meal with all healthy products…quinoa, rice, vegetables and grilled chicken. Easy to make. Taste good hot or cold.  

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Ingredients:

3/4 cup of Sprouted Rice and Quinoa Blend (I used the one from truRoots)
1 large grilled Chicken breast
4 oz of each Vegetables: carrots, mushrooms, broccoli, sun dried tomatoes, red and/or black beans, celery roots (or celery), onion, red and yellow pepper
Organic Extra Virgin Coconut Oil (my choice Wellsley Farms) to grill chicken,
salt and pepper

Instructions:

First cook beans as the label directs. Cook rice and quinoa blend (follow the instruction on the bag of the Sprouted Rice and Quinoa Blend). Meanwhile, dice all vegetables. For celery roots I prefer shredding. Sauté onion and red and yellow pepper in 2 tablespoon coconut oil in a large skillet. Add mushrooms, carrots, celery, sun dried tomatoes. Reduce heat, add 1/4 a cup of water, stir occasionally and cook until softened and water absorbed. About 3 minutes before the end, add broccoli and cooked beans. Add cooked rice and quinoa blend to all vegetables, mix well, season with salt and pepper.Transfer mixed rice and quinoa with vegetables on a plate and place grilled chicken on the top. You can garnish with green onion.

ENJOY!

Smoked Salmon Rolls A la Sushi…

Wild Salmon is perfect to eat any time when you wish…

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Ingredients:

Slices of Smoked Salmon or Lox (as many as you would like to make)
1 cucumber (I used Persian)
1 avocado
2 hard-boiled eggs

Instruction:

Cook eggs, pill off the skin and let it cool off. Meanwhile, cut cucumber, avocado and eggs in a thin strips. Place a few pieces of vegetables and egg in the middle of a slice of l0x. Fold it as a roll, cut in a half. And it’s ready to be served.

I choose to eat my rolls without a sauce but you are welcome to use soy sauce or any other sauce that you prefer. It taste great with cherry or grape tomatoes.

ENJOY!