I’ve been making and eating this spinach pesto for a long time, and it’s already featured on this website along with a full meal recipe, but I think this pesto is so easy and tasty, it deserves it’s own space in the recipe index. It’s a great way to incorporate a big quantity of spinach and extra virgin olive oil in your meals, and add some extra vibrancy, nutrition and taste on the plate.
You remember the easy Brazilian cheese bread I shared a few months ago? It was so easy to make and so delicious, I feel like you never need any other bread recipe. Well, if you are familiar with the recipe, this one comes from the same source, my dear Brazilian friend who was so kind to share it with me and all of you. Luana’s Brazilian Sun Kissed Bread, or ‘Pao de beijo’ in Brazilian (kiss bread) is a plant-based, dairy-free version of the above mentioned cheese bread.
I realized recently I don’t have many salad recipes on this website, and I decided to change this. I’m making a list of my favorite salads I’ve ever had in my trips around the world, and will try to re-create them. Many years ago when I was living in Bucharest, Romania, my friends and I had a favorite Italian restaurant, and a favorite dish: Insalata di Polo, Italian for Chicken Salad. This Italian Chicken Salad was pretty close to what I experienced in Bucharest, so I’m sharing it here. Continue Reading…
This one sheet pan easy meal was born from another attempt to find ways to eat artichokes. I don’t know about you, but those artichoke hearts – frozen or from a jar – are not exactly the tastiest thing you can eat, and I’m a little bothered by texture. But these prosciutto wrapped artichoke hearts might be the best way to eat them.
Take some green leaves, a lot of extra virgin olive oil, some nuts, a little garlic, add some Italian aged cheese and you have yourself a green sauce that will elevate any dish and will give you those healthy fats and polyphenols you need on a daily basis. The green leaves can be basil, baby spinach, or kale, and oh my, kale doesn’t disappoint.
Yesterday I wanted to keep it simple and easy and decided I’m going to have a tuna salad for dinner. And in the process of thinking how to make this tuna salad a little more interesting, while plant paradox compliant, I came up with this idea and I loved it so much I decided to add the recipe to the blog.
I’ve been sharing my love for pecans and pecan butter for quite some time, but I took it for granted and never shared the recipe in a dedicated post on this website. This weekend I went to Dallas Farmers Market, and bought fresh, Texas pecans from a farmer, and he had no idea pecan butter is a thing! I just can’t believe that people don’t know about pecan butter, when is in fact the most delicious nut butter out there.
This is a lectin-free, plant based salad inspired by a salad I ate in a restaurant and really liked. Shaved Brussels sprouts make great salads, and if you don’t feel like doing the work yourself, you can buy them already cut (what I did). Roasted pecans, basil vinaigrette and few optional adds-on make this an easy and nutritionally dense, lectin-free lunch or dinner.
Mustard greens are not something you easily find in stores, especially if you shop at small stores like I do, but you most probably find a vendor selling mustard greens at the farmers market. We went to Dallas farmers market on Saturday and found a super nice lady from whom I bought the mustard greens, some small and super delicious carrots and a big bunch of daikon radishes with the greens on.
My love and obsession with both Greek and Middle Eastern flavors and cuisines show in this meal. Having lived for eight years in the Middle East (Dubai), both my husband and I want to experience those amazing flavors in our Dallas home regularly, and every now and then we put together a meal like this one. This one pan beef kebabs platter will probably become one of our favorite home cooked meals.