Archive | October, 2014

Grape-y nutty salad with crumbled anari cheese

10 Oct

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Ah fruits and cheese are just the perfect combination, being a huge fan of wine, i absolutely adore enjoying the sweetness of fruit complemented with cheeses, the only problem – its absolutely addictive and you can just never get yourself to stop the never-ending combinations!

So what did I do? I decided to focus on one combination, to keep your taste buds sane and not confised, that way you dont keep changing flavours in your mouth and go in a jumble trying to figure out which is your favourite. Turning a cheese and grape platter into a salad also causes you to feel full and turns it into more of a meal feeling rather than what you think is a ‘snack’ which without realizing turns into a huge overconsumption of cheese-crackers and fruit.

Here’s how you can enjoy a cheese-platter salad:

Lettuce
Rocula lettuce
Crumbled anar cheese
Chopped grapes
Pine nuts

On the side: I toasted a small piece of rye bread and crumbled it on top as crouton-y crunch!

Blue cheese and broccoli penne

8 Oct

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Blue cheese dressings are a very common high-calorie salad dressing, the highly popular ranch dip has that tangy taste of the blue cheese which makes it different and unique than all other cheeses.

Now, a lot of people find the fact that i love blue-cheese but it truly is a very versatile and luxurious flavour and although it might not be the perfect “diet” food, its one of the easiest cheeses to include in your pasta dishes with only a small proportion making a huge difference, and so this is the perfect and super easy sauce complementing a simple boiled pasta and broccoli bowl, which can transform into a five-star restaurant dish.

Ingredients:
1 cup penne boiled
1 cup broccoli
1 tbsp crumbled blue cheese
3 tbsp greek-yogurt (lf)
Black pepper
Himalayan salt
Mint leaves

Boil pasta and broccoli. Once ready add the mixture of blue cheese, herbs and yogurt (a little water might be needed to smoothen) mix and garnish with some mint leaves.

White beans and pumpkin salad

4 Oct

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My last post was about the simplicity of a plate that can give you just the right amount of satisfaction. Today I’m going to talk about the complete contrasting end of the spectrum, having those juice and versatile salads with a mixture of different yet complementing flavours.

white beans for me are a great ingredient to experiment with and get creative, they’re a nutritious basic food which has just the right amount of starchy-chewyiness one likes to enjoy for lunch but at the same time, it needs something more!

Ingredients:
1 cup cooked white beans
1/2 cup chopped pumpkin
40gr feta cheese
1 tbsp balsamic vinegar
2 tsp olive oil
1 chopped tomato
Handful lettuce (mixed greens)

The advantages of having such a range of ingredients in your salad is the didferent benefits you get from eqch one, as well as the perfect balances meal which includes healthy carbs, protein as well as those healthy fats and most importantly vegetables. It really is important to make sure you give your body a range of what it needs, always sticking to the same foods – no matter how healthy these are – can shockingly cause you to later realize you have been missing out on some vital vitamins and minerals. Having a balanced meal will allow easy digestion and keep you full for linger, benefiting the most from your meal and making your body feel completely satisfied!

So, don’t be afraid of trying new things, changing up your normal recipes, adding new ingredients and you’ll notice your body responding.