fresh

July 9, 2018
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Ingredients:

Diced olives or whole pitted olives
Cucumbers, diced
Onions, winged
Tomato, diced
Feta cheese, crumbled or left as a whole block (you can use the lebanese belghari cheese if feta cheese is not available, they taste very similar)
Dress with some olive oil, oregano and a squeeze of lemon juice

 


July 9, 2018
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Ingredients:

2 cups baby mixed greens
100 grams goat cheese
3 small soft toasts
1 beet, boiled and cut into half discs
A few slices of orange
2 TBS sesame seeds to coat the cheese

Balsamic glaze:

In a pan, mix together 1 cup balsamic vinegar and 1/4 cup honey
Keep stirring on medium/high heat until the sauce boils
Reduce heat and simmer for around 10-12 mn until it reduces by 1/3

For the cheese:

coat cold goat cheese discs with sesame, place on top of a toast and brown the top in the oven

 


July 9, 2018
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Ingredients:

Mixed baby greens (baby spinach, baby rocket and many other baby things that come packed together)
Cherry tomaro
Fresh mozzarella
Basil leaves

Dress with some olive oil, salt, black pepper and balsamic glaze

Balsamic glaze:

In a pan, mix together 1 cup balsamic vinegar and 1/4 cup honey
Keep stirring on medium/high heat until the sauce boils
Reduce heat and simmer for around 10-12 mn until it reduces by 1/3


July 9, 2018
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Kale:

steam kale leaves for 40 seconds and leave aside to drain and cool

Chicken:

marinade chicken breasts in some olive oil, salt, black pepper and lemon zest. Grill until well cooked (10-15 mn for thin ones)

Quinoa:

place 2/3 cups quinoa in 1 1/3 cups boiling water, simmer until water is gone

Sesame balsamic dressing:

Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens

Combine everything together, top some roasted cashews or almonds, add some cranberries and enjoy!


July 9, 2018
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Ingredients:

Baby Spianch
Quinoa
Toasted pine nuts
Cherry tomato
Diced Avocado
Red onions
Black raisins
Grilled chicken

For the chicken:
Cook thin slices of chicken in a pan woth black pepper, salt and lemon zest

For the quinoa:
Boil 1 and 1/3 cups water
Add 2/3 cups quinoa
Simmer covered until water is absorbed
Let quinoa cool on a plate before using

Mix all salad ingredients together
Serve with sesame balsamic dressing

Sesame balsamic dressing:
Combine together
4 TBS balsamic vinegar
4 TBS lemon juice
2 tsp dijon or normal mustard
salt and black pepper
while mixing also add
1/4 cup oil
1 tsp sesame oil gradually in a thin steady thread until mixture thickens


July 9, 2018
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Salad Ingredients: (for a big bowl)

150 grams egg noodles, boiled, drained, washed well and drained, mixed with 1 tsp sesami oil and 1 TBS dark soy sauce
1 big carrot, grated
3 cucumbers, grated
200 grams imitation crab, shredded

Dressing:
Combine together:

2 TBS mustard

4 TBS lemon juice

2 TBS orange juice

1 tsp orange zest

1/2 tsp lemon zest

black pepper

2 TBS olive oil

1/4 an avocado

1/2 tsp grated ginger

Preparation:

blend all the dressing ingredients together and refrigerate until serving

Mix salad ingredients with the dressing and combine well

Serve above lettuce leaves and garnish with toasted sesame (or cashews) and some thinly sliced beets!


July 9, 2018
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Ingredients:

Baby red romaine lettuce
Baby green romaine lettuce
Baby spinach
Baby arugula
1/2 cup diced mango
1/2 cup diced canned pineapple
1/2 an avocado diced
(Make sure they are all diced the same size)
1/2 kilograms jumbo shrimp, pealed and deveined (u can leave the tails on, it gives a better look!)
Salt, black pepper, paprika, white pepper, lemon zest
2 tsp olive oil

For the shrimp:
Heat a pan, add olive oil, season with the spices and lemon zest
Cook for 3 mn on each side
Remove from pan and let cool a little before adding to salad

Dressing: (combine these together)
1/2 cup lemon juice
2 TBS olive oil
1 TBS coriander
Salt and black pepper to taste

 

 

 


July 9, 2018
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Ingredients:

1 red onion, finely chopped
Juice of 2 lemons
1 TBS olive oil
1 tomato, finely chopped
1 TBS cilantro
1 avocado, cut into small cubes
Salt and black pepper to taste
500 grams boiled shrimp (I used uncooked frozen shrimp and boiled them for 3 mn – drain and cool before using)

Preparation:

Soak red onion in olive oil, lemon juice, salt and black pepper
Cover and refrigerate for around 30 minutes

30 minutes later, combine everything together and serve cold right away!


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