January is the month when we all take better care of ourselves and food plays a big part in that, so here’s a recipe to keep you on track. Kale Avocado Toast with Egg, a brain power breakfast to set you up right for the day. It’s a simple recipe, lightly toasted multigrain bread, baby kale and sliced avocado mixed together in a vinaigrette and topped with slices of boiled egg.
Have you decided on what to cook for Christmas dinner? I’m planning on cooking a decadent three course meal, but I cannot come to a decision on the exact dishes. Perhaps I’ll serve a plate of Honey Balsamic Brussels Sprouts as a side dish.
Do you need a very simple side dish for your holiday dinner? Well here it is! Roasted Spaghetti Squash with Pea Shoots. This dish could not be easier. All you need is a couple of spaghetti squashes olive oil, salt and pea shoots.
Honey Maple Mustard Parsnips is a great dish, totally Thanksgiving worthy,
To get this gorgeous dish on your table you simply coat some peeled parsnips in a mixture of honey, maple syrup, wholegrain mustard, vinegar, garlic, salt and pepper. There is one other secret ingredient that adds a subtle fruity, pine flavor. Can you guess what it is?
Today’s recipe is Cauliflower Rice and Peas. It’s alarmingly easy to make. Just zap a head of cauliflower in the blender, tip into a pan with hot oil, garlic, peas and scallions, and toss/saute until cooked. That’s It!
Grilled Apricot and Burrata Salad is very tasty indeed. It’s a little different to what I would call a “regular” salad, as the most prominent ingredient is fruit.
Grilled Apricot and Burrata salad can be made with or without prosciutto. I prefer it with, but if meat is not your thing, you can leave it out. Prosciutto adds a nice salty element, but it doesn’t make or break this salad.
I realize that Crunchy Macaroni Salad is a bit of an oxymoron. I tried to come up with a more sophisticated description, but it’s the only way I can describe this tasty twist on the traditional macaroni salad.