* 1 1/2 tsp Dijon Mustard
* 6 Anchovy Filets
* 1 Garlic Clove
* 1/8 cup Fresh Lemon Juice
* 3/8 cup Extra Virgin Olive Oil
* 3 tbsp Grated Parmigiano Reggiano
* 1/4 tsp Black Pepper
*Pinch of Salt
Place all of the dressing ingredients in to a blender and whiz until smooth. Chop bunch of black kale/tuscan kale into thin ribbons and lightly coat with the homemade casear dressing. Stir in 1/3 cup of dried currants and 1/3 cup of chopped walnuts. Plate salad and garnish with freshly grated parmigiano reggiano.
I made this heart healthy snack today that was so easy and packed with flavor, not to mention visually pleasing with those gorgeous jewel tones. Avocados and beets are a match made in heaven!
You’ll Need:
* 2 Ripe Haas Avacados
* 2 Medium Size Beets – Roasted
* 1/4 Cup Blood Orange Juice
* 3 Tablespoons Balsamic Vinegar
* 1/3 Cup Extra Virgin OO
* 1/4 Cup Toasted Hazelnuts
* Salt + Pepper To Taste
You’ll want to roast your beets first. There are different ways to go about it, I usually roast them wrapped inside of foil but I was out of foil today, so instead, I cut them up in small dices, coated them with EVOO, seasoned with salt and pepper and placed them onto a cookie sheet that I lined with parchment paper. Bake at 350*F for about 30-45 minutes. While the beets are in the oven, toast your hazelnuts in a small pan on medium heat. It shouldn’t take longer than a couple of minutes, so don’t walk away from the pan! When they are nice and toasty, roughly chop them and put aside. To make the vinaigrette, whisk together the blood orange juice, balsamic, EVOO and salt and pepper. SO easy! When your beets are tender, place them in a bowl and spoon in your vinaigrette until they are nicely coated. I let mine marinate for an hour before plating, but that isn’t necessary if your under time constraint. Cut your avocados open and spoon in your roasted/marinated beets, drizzle any extra vinaigrette you may have and top with your toasted hazelnuts. Enjoy!
My favorite meal of any day is most definitely breakfast. Sometimes I hurry off to bed at night and lay there dreaming up all of the things I can prepare in morning from the ingredients in my fridge. I’ll admit, it is so easy to get stuck in a morning routine which usually involves a quick bowl of cereal or frozen waffles, but with a little thought and preparation, you can give your breakfast ritual a complete makeover. Today I prepared a simple Italian eggs breakfast that was so easy and delicious I had to share it with you.
Ingredients Needed :
* English Muffins (or any bread you can toast up)
* Tomato Sauce ( I used my favorite jar brand )
* Fresh Basil
* Eggs
* Salt + Pepper
* Extra Virgin OO
* Red Pepper Flakes ( optional )
Place 2 teaspoons of coconut oil (my preference) in a pan that’s on medium to medium-low heat and crack two eggs in. Once they’re in the pan, DON’T touch them! Let them simmer letting the heat cook them from underneath, no flipping involved. You’ll know when they are perfectly cooked as soon as the whites are no longer runny and the yolk is still a soft golden sun. In a small pan, heat up some of your tomato sauce. While you’re keeping a close eye on your eggs to not overcook, toast up your english muffins. When they are finished toasting, slather a few tablespoons of your sauce onto each half and top with fresh basil leaves. Place your over-easy eggs on top of your saucy toast and drizzle with good quality extra virgin olive oil, salt + pepper and if you like a little kick, crushed red pepper flakes. I hope you enjoy this meal as much as I do, Mangia!
