Toast topped with Greek Yogurt and Blueberries

This is barely a recipe, more, is just an idea for a healthy delicious breakfast on a busy schedule. Just  toast a slice of bread spread greek thick yogurt and top it with your choice of fruit. This time I used blueberries, they add the perfect amount of sweetness to the toast. If you want more. you could add a drizzle of honey. Enjoy!!

Zucchini Stuffed with Mint Rice

I love this kind of zucchini because you can stuff it with many kind of ingredients. This time I chose mint rice, because of the fresh taste of mint. Great for a summer hot day! Very easy to prepare.

These I harvested from my garden. I am thrilled that I was able to harvest them, knowing they are organic, and somehow it feels great to eat vegetables that you were able to grow taking care of them.

ZUCCHINI STUFFED WITH MINT RICE

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Greek Yogurt Sauces

Get the most out of greek plain yogurt! It is versatile because of it is unflavored, it easily absorbs different flavors. It is packed with powerful protein, 23 grs of protein per serving, that makes you feel fuller for longer periods of time. It provides probiotics, wich contributes in a healthy digestive system. It is a low-calorie food, if you choose the plain non-fat kind, because it doesn’t have any artificially added sugars.

This is the easiest way to add flavor to your food! Combine thick greek plain yogurt and a spice of your choice and you can pour it over eggs, tacos, quesadillas, stake, poultry, fish. Greek yogurt is the perfect substitution to sour cream or mayo. Here are some great examples: Continue reading

A Twister went through my garden!

Well a few weeks ago a twister came into my garden. My fig tree broke and went down, my artichoke bush was completely destroyed, Tomato and zucchini flowers flew. Very sad and scary to deal with force of nature. The good news is that I lifted and put a “bandage” around my fig tree trunk. Looks like it worked, it is still green and alive. The artichoke bush has reborn, It is a little little bush now, I might not have any artichokes until next summer, but it is alive too. Few cherry tomatoes and zucchini are growing. And today I harvested TWO beets! One purple and one white. I made a nice salad with them and feels so good that after all the trouble, I was able to eat something from my garden, that I harvested with my own hands and I am certain it is completely organic!

SIMPLE SALAD WITH ROASTED BEETS AND GORGONZOLA CRUMBS

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Mushroom Risotto

Continuing with the gluten-free diet, we (my son and I) prepared risotto. And OH! my, this mushroom risotto was so, so, so good. The porcini mushrooms give the risotto such a concentrated flavor that is very hard to resist. I noticed, that it is not a high calorie dish. If you prepare it the way I tell you here, stirring and letting the rice slowly cook and naturally become creamy. There is no need to add any cream, which is where the high calories come from. I know risotto is going to become you favorite dish from now on!

MUSHROOM RISOTTO

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