8 medium red, yellow, or orange bell peppers (about 4 pounds total) 2 tablespoons EVOO 1 diced onion 1 cup sliced french beans 1 pound lean ground beef 1 teaspoon kosher salt 1 can diced tomatoes, drained- or homemade tomato sauce. 1 cup shredded emmenatl cheese (4 ounces) First of all, preheat your oven to 375F or 180 C. … Continue reading
Hi all! Here is my version of the zoodles that you have been waiting for. Hope you enjoy them. The easiest way to do zucchini noodles is by using a spiralizer that you can find here. Any spiralizer will do, however. Recipe for 2 people: 3 zucchinis 3 tablespoons of olive oil Jar of pesto … Continue reading
You all know I love simple, healthy and beautiful cooking…Today I’ll share with you my delicious Zucchini Carpaccio recipe. You’ll have to write this down or print it up because you will love it! All you will need is: 2 Zucchinis Extra Virgin Olive Oil One squeezed lemon Grated Parmesan Cheese Salt & Pepper Slice … Continue reading
Today I made roasted veggies. This is a very tasty and delicious dish and it will make your house smell like heaven while it’s baking. You don’t have to complicate yourself to make a healthy dish. Use your imagination with whatever veggies you have in your fridge. In this recipe I used many colorful ones. Ingredients: … Continue reading
Today I was in a hurry so I prepared myself this tasty veggie sandwich. Want to have one too? Here are the steps you should follow. Feel free to add any veggie you have in your fridge. I grill the bread Once it’s grilled, I spread avocado on it. I slice half of a zucchini. … Continue reading
For all of you with busy agendas, and almost no time to cook, I have a quick and very healthy recipe for you. You will only need to place the chickpeas in a bowl with water the night before. This is what I used for today’s soup: Half a bag of chickpeas (around 200 gr) … Continue reading
I have used the recipe from the “Goop Clean Beauty” book for inspiration. This is my own version of it: Below are the ingredients you will need for the SALAD, it will make 2 servings: 1/1 cup of baby bok choy (thinly sliced) 1/2 cup of shredded romaine 1/2 cup of napa cabbage 1/2 cup … Continue reading
