1 cup of zucchini noodles
6 large tomatoes diced
3 cloves of garlic minced
1/3 cup of fresh chopped cilantro
In a large pot, heat up 1 tsp of olive oil. Sauteed the garlic until translucent. Add the chopped tomatoes and simmer for about 30minutes. Add the spices and mix very well. Add the zucchini noddles and the eggs. Cover and cook for an additional 5 to 8 minutes. Sprinkle some fresh chopped cilantro on top.
After a full week of eating donuts for breakfast, lunch and dinner, a much needed detox was in order to start the week. Salmon is always my first idea for a healthy and filling meal. I decided this time to blend a mix of spices with olive oil and garlic, let them infuse for a couple of minutes and coat the fish. What is a better way to start the week?
4 pieces of salmon
2 tbsp of olive oil
4 cloves of garlic grated
2 tbsp of lemon zest
1/3 cup of chopped cilantro
1 tbsp of dill
1 tbsp of thyme
1 tbsp of oregano
Heat the oven to 400. Coat a large baking dish with cooking spray. Sprinkle salt and pepper on the fish. In a small bowl, combine the olive oil with all the remaining herbs and the lemon zest. Let it rest for a couple of minutes and coat the fish. Bake in the preheated oven for 35 to 40 minutes.
I love to make quiches in the summer and I realized that today was the last day of August. And I wasn’t ready to let go of the summer so I decided to bake a quiche. I wanted to make something different than the usual quiche, using a different type of cheese and also vegetables. Ricotta is light in texture and also the taste is not overwhelming. I mixed it with a couple of sauteed vegetables and topped with a sprinkle of parmesan. The quiche is crustless because I like to keep this dish light so I can enjoy dessert afterwards.
- 3 cups of frozen spinach leaves rinsed
- 1 onion minced
- 3 cups of ricotta
- 4 eggs
- 1 tbsp Thyme
- 1 tbsp of honey
- 3 mushrooms thinly sliced
- 1 tbsp of parmesan
Heat up the oven on 350.
Start by sautéing lightly the onion. Once it’s ready, remove from the pan and sautee the spinach for 2-3 minutes. In a large bowl, mix the onions and and the spinach. Add the ricotta, the beaten eggs, salt, pepper, thyme and honey. Mix very well. Grease a large round pan and pour the mixture. Top with the sliced mushroom and sprinkle the parmesan. Bake for 45minites.
Naturally sweetened and packed with nutritious ingredients, those granola bars require no baking and are the perfect addition to lunch box or mid-day snack.
- 2 1/2 cups of quick cooking steel cut oats
- 1/2 cup of maple syrup
- 1/4 cup of coconut oil
- 2 tablespoons of vanilla extract
- 1/2 cup of chopped walnuts
- 1/2 cup of chocolate chips
In the food processor, chop the walnuts and add the steel cut oats. Transfer to a large bowl and add the chocolate chips. In a small pan, bring to a simmer the maple syrup with the coconut oil and vanilla extract. After a few minutes, pour over the dry ingredients and mix with a spatula.
In a glass 8×8 baking dish, spread evenly to form a large square. Place in the freezer for about an hour.
Remove from the freezer and slice them.