Roasted Vegetables

I have been really enjoying this recently, it's simply a medley of roasted cubed vegetables, you can use whatever is in season, its great as a side dish or for breakfast or lunch with a fried egg. 

Ingredients:

• 2 white potato cubed 
• 2 sweet potato cubed 
• 2 beetroot cubed 
• 1/4 of a medium eggplant cubed 
• a dash of Italian herbs 
• salt and pepper to taste 
• about a tablespoon of olive oil 
• about 1/4 of a teaspoon  of paprika and chipotle pepper 

Method:

1. cube the vegetables, with the beetroot using a glove is wise then boil them for about 15 min until soft

2. then add the veggies to a baking sheet with the oil and spices and bake at 425 for 15-20 until crispy.  

Happy spring everyone. 

Hugs 

Pin It

Salmon and Vegetable Soup

I made this simple and nourishing soup recently it was the perfect light meal before I attended a local business networking meeting where I spoke on self-care and Nutrition. 

Barley Salad

This is a simple and tasty salad, that makes a great side dish or lunch. 

Barley salad 

• 1/2 cups of barley 
• 10 cherry tomatoes 
• 1/2 a chopped cucumber 
• A pinch of parsley 
• A handful of feta 

For the dressing 

- 1/2 teaspoon of Italian herbs and a pinch or chipotle pepper, 2 tablespoon of olive oil, 1 tablespoons of white balsamic vinegar, 1 teaspoons sugar 

Method 

1. Cook the barley in boiling water for 25 min then drain and place on a baking sheet to dry for 15 min 

2. Then chop the tomato and cucumber and mix with barley 

3. Add the dressing and feta 

Barley is a whole grain and a wonderful source of soluble fiber, it helps to have a good lipid profile and lower your risk of heart disease. 

Pin It

Borscht with Leeks

I adore Borscht and leeks so I figured why not combine the two, 

Borscht with leeks 

Ingredients-

- 5 small beets I used golden and red beets peeled and grated use gloves for this

- 2 cloves of garlic 

- 3 leeks sliced 

- 3 carrots cut into little pieces 

- 3 small sweet red, and yellow peppers diced 

- 3 potatoes cubed 

- One carton of vegetable stock and about 2 cups of water 

- 1/2 teaspoon of Italian herbs 

- 3 tablespoons of ketchup I saw this on another recipe and it works I used one from Italian made with balsamic vinegar 

- Salt to taste 

- One stalk of celery chopped 

Method 

1. Sauté the leek, garlic, celery, and peppers in olive oil for 7-10 min until soft 

2. Then add all the vegetables - beetroot, potato, and carrot and the stock, water, and herbs and then down to a simmer for 30-45 min 

3. Enjoy 

See below for a clip of how to do it.

Pin It

Aba Bal Harbour, Miami

We recently visited South Florida and I read an article about this Mediterranean restaurant chain that had opened a restaurant in Miami, as a family we love this cuisine. This is a lovely restaurant in a high-end mall that's beautifully landscaped with koi fish ponds and palm trees.