Avocado salad

I was craving for days for a guacamole but then I decided to make kind of a salad instead … but it turned out so delicious, I didn’t regret my choice …

I had the salad with oven whole wheat pita.

Ingredients ( 2 servings )

  • 2 avocados
  • 1 large tomato
  • 2 tbsp extra virgin olive oil
  • 1 lemon
  • salt and paper to taste
  • green onion or garlic ( this time I haven’t use any of those because I took I serving at work for lunch so … I decided to skip them this time )
  • fresh parsley or coriander

Cut the avocado in half, remove the stone, dice the avocado and place it in the salad bowl. Peel the tomato, save only the pulp and cut it in small pieces. Add the tomato pieces to the avocado. Sprinkle with lemon juice, olive oil, salt and ground pepper. Mix all together, garnish with fresh parsley and serve it right away .

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Avocado salad to boost your breakfast …

I love to eat avocado for breakfast … easy to make, delicious and you feel full for a few hours … but not at least because , like all my dishes I love colors on my plate and it’s so easy to  create them with tomatoes and avocado …and some berries … such an indulgence ….

Ingredients ( 4 servings )

  • 2 small avocados cut in small pieces
  • 2 medium tomatoes cut in small pieces
  • 1/4 red onion cut in small stripes
  • lemon juice ( from 1 lemon)
  • 1 tbsp grape seeds oil
  • 4-5 rings of marinated chili
  • Salt and black pepper ( optional ) to taste

Mix all the dry ingredients in a medium bowl and drizzle the wet ingredients. Season the salad with salt and black pepper.

Ready to enjoy it !!!

Bon Appetite !

Chicken meatballs with chikpeas salsa …

What I love about meatballs is that I can be so creative when doing them …there are so many choices … just by changing the spices you have such a different meal…

Today I tried for the first time garam masala. I really don’t now if it’s the best choice I have made, to use it in meatballs. I loved them, my daughter too and now I am waiting for my husband to come and try them …

Ingredients for today’s meatballs :

  • 1 pound lean ground chicken,
  • 2 eggs
  • 3 slices bread
  • 2 tbsp bread crumbs
  • 2 tbsp roasted sesame seeds
  • 1/2 tsp garam masala
  • salt, black pepper

Ingredients for the chickpeas salsa:

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 cans chickpeas ( 2 x 420 ml )
  • 1 can crunch tomatoes ( 820 ml )
  • 3 tbsp tomato pasta
  • salt and black pepper

The steps look like in the next pictures…

 

Bon Appetite !!!

 

Eggplant pizzette ( second version )

“‘Eggplant pizzette” —  it was love at first sight when I discovered this dish  … easy to make, not bad when thinking about calories, you eat 3-4 of those is like you lunch is done !!!

A different versions this is eggplant pizzette can be : Eggplant – Asparagus Pizzette

Ingredients ( 3 servings)

1 large eggplant

1 tomato

1/4 bunch fresh asparagus

mix of 4  grated cheeses

salt, pepper, dried or fresh basil

extra virgin olive oil

Let’s get started:

Wash the eggplant and tomato and cut them in round pieces.

Wash and cut the asparagus

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, asparagus  and the cheese mix.

Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!

Eggplant pizzette

If you had a rich breakfast and you feel like having a light lunch, or maybe you need and appetizer, “‘Eggplant pizzette” might be your solution.

Laura Adamache was my inspiration for this meal, and since I tried her version I cannot stop doing them again and again. Of course, variation on this theme is unlimited. I have already tried them in three versions. This is  one of them.

Ingredients ( 4 servings)

  • 1 big eggplant, sliced
  • 2 tomatoes, sliced
  • green onions
  • mozzarella cheese ( you can use grated or fresh )
  • seasoning: salt, pepper, dried or fresh basil
  • extra virgin olive oil

Wash the eggplant and tomatoes and slice them. Wash and diced the green onions.

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, green onions and mozzarella stripes and fresh ( or dried ) basil.

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Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!