Something healthy between all of the wonderful cake recipes from the past. It’s simple, easy and a great combination for a nutritious dinner (or lunch) salad. Continue reading “Autumn Lambs Lettuce with Pomegranate Seeds, Avocado & Honey-Mustard-Marinated Chicken”
Fall is really here now – the cold temperatures definitely show this. So this heralds the soup season…
Here is the first soup of the season recipe which has a little tang to it with the special topping, giving the pureed consistency of the soup a little crunchy touch to it and the pear adds freshness. Of course you can leave out the pear if you prefer.
See how to make the soup here: Continue reading “Parsnip Soup with Pecan Nut & Pear Topping”
The last sun rays are warming our souls and just before we go into the whole autumn food (which I am very much looking forward to!), a salad is just what you need. And figs are great this time of year and give the little extra to the recipe.
You can see here what you need to prepare: Continue reading “Lambs Lettuce with Mushrooms, Pine Nuts, Avocado & Figs”
A wonderful food inspiration from a good friend, who has her own blog – but I need to warn you, its in French! She made me this salad one day and I fell in love with it straight away. Perfect detoxing, great ingredients, beautiful to look at and absolutely delicious. I actually make it year round.
See how to make the salad here: Continue reading “Detox Salad: Spinach, Shrimp, Avocado & Pink Grapefruit”
Summer is finally here (maybe not today, but in genreal) and at least I am craving light and fresh salads. This is a green summery mix and can be either served as a starter or as a side. A nice variation is to prepare the salad as is with quinoa to make it a little more nourishing.
See how to make this summer salad here: Continue reading “Avocado Cucumber Feta Summer Salad”
Being an Italy fan, I really enjoy the Italian food. This time I made an Italian eggplant, tomato and cheese casserole. It’s one of my favorites and actually not really difficult to prepare. Often I even prepare as a casserole a day before serving as it gets better every time you heat it! It’s perfect as a weekday dinner, but also great when served as a side dish to a steak or a BBQ.
See how to prepare this recipe here: Continue reading “Melanzane alla Parmigiana (Italian eggplant, tomato & cheese casserole)”
As I have already mentioned, asparagus is a big thing here. For a little variation, try this recipe. It’s simple, healthy and fast to prepare, which is a big help on weekday nights (or any other night) if you are hungry and don’t feel like making a big fuss on preparing anything. The good thing is, there is no need to peel the green asparagus!
Find the recipe here: Continue reading “Green Asparagus with Fried Eggs”
We had a girls night in lately and one of my friends brought this great salad. The fresh strawberries, combined with edamame – just great, very light and the colors speak for themselves!
Here is the recipe: Continue reading “Strawberry Edamame Salad”
Finally Spring is on its way and you want your food lighter than in winter. So here is a vegetarian recipe (but you can combine with fish or meat – see side note below). It’s perfect as a starter (for 4) or a light dinner (for 2). The color combination caught my eye directly and the taste is great. Hope you like it!
See the simple recipe here: Continue reading “Aubergine (Eggplant) with Buttermilk & Yoghurt Sauce”
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