Italian Pasta Salad

Ingredients:

• Pasta: 1 pound rotini pasta

• Cheese: 6 ounces mozzarella cheese balls, halved

• Protein: 4 ounces sliced salami, cut into ¼-inch thick pieces

• Vegetables:

o 1 cup baby tomatoes, halved

o ½ cup red bell pepper, diced into ½-inch pieces

o ½ cup green bell pepper, diced into ½-inch pieces

o ½ cup red onion, diced into ¼-inch pieces

o ½ cup black olives, sliced

o ⅓ cup sliced pepperoncini

• Herbs:

o 1 tablespoon chopped parsley

o 1 tablespoon sliced basil leaves

Dressing:

• ⅓ cup olive oil

• 3 tablespoons red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

Instructions:

1. Cook the Pasta

o Bring a large pot of salted water to a boil.

o Cook the rotini pasta until al dente, following the package instructions.

o Drain and rinse under cold water to cool.

2. Prepare the Dressing

o In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes.

3. Assemble the Salad

o In a large mixing bowl, combine the cooled pasta, mozzarella balls, salami, baby tomatoes, red bell pepper, green bell pepper, red onion, black olives, and pepperoncini.

o Drizzle the dressing over the ingredients and toss to coat evenly.

4. Add Fresh Herbs

o Gently fold in the chopped parsley and sliced basil leaves.

5. Chill and Serve

o Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

o Serve cold or at room temperature.

Baked Salmon 

Ingredients:

• 1.5 lbs (700g) salmon fillet, skin on or off

• 3 tablespoons olive oil

• 3 garlic cloves, minced

• 2 lemons, cut into wedge

• 1 teaspoon salt

• 1/2 teaspoon fresh cracked black pepper

• 1 teaspoon smoked paprika (optional)

• 2 tablespoons fresh parsley, chopped

• 2 tablespoons fresh dill, chopped

• 1 tablespoon fresh thyme leaves

• 1/2 teaspoon red chili flakes (optional)

Instructions:

1. Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

2. Prepare Salmon

Pat the salmon dry with paper towels and place it on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and rub to coat evenly.

3. Season the Salmon

Sprinkle the salmon with salt, pepper, and smoked paprika (if using). Spread the minced garlic evenly over the top.

4. Add Lemon Slices and Herbs

Arrange lemon wedges beside the salmon. Sprinkle fresh parsley, dill, and thyme evenly across the fish.

5. Drizzle with Oil and Add Chili Flakes

Drizzle the remaining tablespoon of olive oil over the lemons and herbs. If you enjoy a hint of heat, sprinkle red chili flakes on top.

6. Bake the Salmon

Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 135°F (57°C) for medium doneness. Adjust cooking time for thicker or thinner fillets.

7. Optional: Broil for Extra Color

For a golden finish, broil the salmon for 2-3 minutes after baking. Watch closely to avoid burning the lemons.

8. Serve

Transfer the salmon to a serving platter, spooning juices over the fish. Garnish with additional fresh herbs, if desired.

Parmesan Cheese Crusted Brussels Sprouts

Ingredients:

• 1 lb (450g) Brussels sprouts, trimmed and halved

• 3 tablespoons olive oil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• Salt and fresh cracked black pepper, to taste

• 1 1/2 cups Parmesan cheese, freshly grated

• 2 tablespoons unsalted butter, melted

• 1 tablespoon mayonnaise (optional, for extra creaminess)

• 1 teaspoon dried Italian herbs (optional)

Instructions:

1. Preheat Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet or oven-safe skillet with parchment paper for easy cleanup.

2. Prepare the Parmesan Cheese Paste

In a mixing bowl, combine the grated Parmesan cheese, melted butter, mayonnaise (if using), garlic powder, Italian herbs, and a pinch of black pepper. Mix until it forms a thick paste.

3. Spread the Cheese Paste

Spread the Parmesan cheese paste evenly over the bottom of the prepared baking sheet or skillet.

4. Prepare the Brussels Sprouts

In another bowl, toss the halved Brussels sprouts with olive oil, paprika, and a pinch of salt and pepper until well-coated.

5. Arrange Brussels Sprouts

Place the Brussels sprouts cut-side down on top of the Parmesan cheese paste, arranging them in a single layer.

6. Bake

Bake in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the cheese crust is golden and crispy.

7. Cool and Serve

Let the dish cool for 5 minutes to allow the cheese crust to firm up slightly. Carefully lift the Brussels sprouts with the cheese layer attached and serve immediately.

Bright Spring Salad 

Ingredients

• * 1 bunch asparagus, tender parts, chopped into 1-inch pieces
• * ½ cup frozen peas, thawed
• * A few handfuls salad greens
• * 2 radishes, thinly sliced
• * ½ cup crumbled feta cheese
• * ½ avocado, pitted and diced
• * ¼ cup chopped toasted pistachios
• * ½ cup roasted chickpeas
• * Fresh herbs, for garnish (basil, mint and/or chives)
• * Sea salt and freshly ground pepper

Dressing

• * ¼ cup fresh basil leaves, or a mix of basil and mint leaves
• * 1 small garlic clove
• * 1 tablespoon fresh lemon juice
• * ½ teaspoon lemon zest
• * 1 tablespoon white wine vinegar
• * 2 tablespoons extra-virgin olive oil, plus more as desired
• * ¼ teaspoon sea salt

Instructions

1. In a food processor, combine the fresh basil (or basil and mint), garlic, lemon juice, lemon zest, white wine vinegar, olive oil, and sea salt. Blend until smooth, adding more olive oil as needed for a thinner consistency.

2. In a large bowl, toss together the asparagus, peas, salad greens, radishes, feta cheese, avocado, toasted pistachios, and roasted chickpeas.

3. Assemble the salad by arranging the salad greens on a platter. Then layer the asparagus/pea mixture, radishes, feta, avocado, pistachios, chickpeas, and herbs on top.

4. Drizzle with the remaining dressing, season with more salt and pepper to taste, and serve.

Winter Pear Salad

Ingredients

For the Chicken:

• * 1 ½ pounds boneless, skinless chicken thighs
• * 6 tablespoons extra virgin olive oil, divided
• * 3 cloves garlic, minced
• * 2 tablespoons freshly squeezed lemon juice
• * 1 tablespoon chopped fresh rosemary leaves
• * Kosher salt and freshly ground black pepper, to taste

For the Salad:

• * 6 cups shredded kale
• * 3 cups shredded brussels sprouts
• * 2 green onions, thinly sliced
• * 1 ½ tablespoons apple cider vinegar
• * 1 tablespoon honey
• * 1 tablespoon Dijon mustard
• * 1 bosc pear, sliced
• * 3 clementines, peeled and segmented
• * ½ cup pomegranate arils
• * ¾ cup candied walnuts
• * ½ cup crumbled blue cheese

Instructions

1. In a gallon-sized Ziploc bag or large bowl, combine the chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Marinate for at least 2 hours to overnight, turning occasionally.

2. Drain the chicken from the marinade.

3. Heat 1 tablespoon of olive oil in a cast iron grill pan over medium-high heat. Working in batches, add the chicken to the pan in a single layer. Cook for about 4-5 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F.

4. In a large bowl, combine the shredded kale, shredded brussels sprouts, and thinly sliced green onions. Drizzle with the remaining 3 tablespoons olive oil, apple cider vinegar, honey, and Dijon mustard. Massage the mixture until the kale starts to soften, about 1-2 minutes. Season with salt and pepper to taste.

5. Top the salad with the grilled chicken, sliced pear, segmented clementines, pomegranate arils, candied walnuts, and crumbled blue cheese.

6. Serve immediately.

Ingredients: For the Cake:

• • 175g / 6½oz self-raising flour (if using plain or all-purpose flour, add an extra 1½ tsp baking powder)
  • 120g / 4½oz granulated sugar

• • 175g / 6½oz vegetable or sunflower oil
  • 4 large eggs
  • 30g / 1oz desiccated coconut

• • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the Topping:

• • Jam
  • Extra desiccated coconut

Directions:

1. Prepare the Cake Tin:
   • • Grease and flour a 900g (2 pound) loaf tin. Lard is recommended for best results, but you can use butter or oil.
     • Preheat your oven to 170°C (338°F) or gas mark 4. If your oven is fan-assisted, set it to 150°C (302°F).

    

2. Mix the Ingredients:
   • • In a large mixing bowl, combine the eggs and oil. Use sunflower oil for extra lightness and moisture.
     • Add the granulated sugar, vanilla extract, desiccated coconut, and salt to the bowl.

    

   • • If you don’t like coconut, you can substitute it with raisins, sultanas, or lemon zest, or simply leave it as a plain vanilla cake.
     • Add the baking powder and self-raising flour (or plain flour with the additional baking powder) to the mixture.
     • Whisk everything together until well combined. The batter will be a bit runnier than ordinary cake batter, which is expected.

    

3. Bake the Cake:
   • • Pour the batter into the greased and floured loaf tin.
     • Place the tin in the preheated oven and bake for 50 minutes.

    

   • After 50 minutes, check the cake with a cocktail stick. If it comes out clean, the cake is done. If it’s still sticky, bake for an additional 5 minutes.
4. Cool and Decorate:
   • • Once baked, remove the cake from the oven and let it cool in the tin on a wire rack for 10 minutes.

    

   • Carefully take the cake out of the tin. If it’s reluctant to come out, run a thin-bladed knife around the edges of the tin.
5. Add the Toppings:
   • • Spread a generous amount of your favorite jam on top of the cake. Strawberry jam is recommended.

    

   • Sprinkle extra desiccated coconut over the top of the jam.
6. Serve:
   • • Cut into slices and enjoy. This cake is fantastic served on its own or with custard for a delicious dessert.

Ingredients:

• • 1 cup (100 g) rolled oats

• • 3 medium apples, grated
  • 1/2 cup (120 ml) water
  • 1 banana, mashed

• • 3.5 oz (100 g) dried cranberries, rinsed in hot water
  • 3.5 oz (100 g) raisins, rinsed in hot water
  • 2 eggs

• • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (50 g) favorite nuts, chopped

Directions:

1. Preheat the Oven:
   • Preheat your oven to 360°F (180°C).
2. • • In a large bowl, mix together the rolled oats, grated apples, water, mashed banana, rinsed cranberries, rinsed raisins, eggs, baking powder, and cinnamon (if using) until smooth.Mix Ingredients:
   • Stir in your favorite nuts.
3. Bake:
   • • Pour the mixture into a greased baking dish.

    

   • Bake in the preheated oven for approximately 35-40 minutes, or until golden brown and set.
4. • • Serve warm with Greek yogurt and your favorite berries if desired.Serve:

Serving Suggestions:

• • Enjoy a warm slice for breakfast topped with a dollop of Greek yogurt and fresh berries.
  • Serve as a healthy snack or dessert.

• Pair with a cup of tea or coffee for a cozy treat.

Cooking Tips:

• • Make sure to rinse the dried cranberries and raisins in hot water to soften them and remove any excess sugar coating.
  • You can substitute the nuts with seeds like sunflower or pumpkin seeds if you prefer.

• If you have a nut allergy, skip the nuts altogether or use a nut-free alternative.

Nutritional Benefits:

• • Oats are a great source of fiber, which can help with digestion and keep you feeling full longer.
  • Apples provide natural sweetness along with vitamins and antioxidants.

• Bananas add moisture and sweetness without the need for added sugar.
• Nuts add healthy fats and protein, making this bake more satisfying and nutritious.

Dietary Information:

• • No Added Sugar: Naturally sweetened with fruits.

• No Flour: Free from refined flour.
• Dairy-Free Option: Serve without Greek yogurt or use a dairy-free alternative.
• Gluten-Free Option: Ensure the rolled oats are certified gluten-free.

Craving a delicious and hearty meal? Try our Spicy Chicken Soup!

Ingredients:

– 2 chicken legs, chopped
– 30g butter
– 2 onions, chopped
– Peppers and celery, cubed
– Grated carrots
– 1 tsp salt, curry, paprika, dried garlic, suneli hops
– 100ml sweet chili sauce
– 4-5 medium-sized potatoes, cut
– 1L hot water
– Garlic and coriander, chopped

Instructions:

1. Melt butter, fry chicken until browned.
2. Add onions, peppers, celery, carrots, and spices.
3. Stir in sweet chili sauce, simmer for 10 mins.
4. Add potatoes, hot water, simmer for 15 mins.
5. Add garlic and coriander, simmer for 5 mins.

 Enjoy this flavorful soup! 

You won’t believe how tasty this bread is, and it’s ready in just 10 minutes without an oven! Anyone can make it!

Ingredients:

For the Bread:

• 4 cups of flour (480g)
• 1 glass of yogurt (220g)
• 1 glass of water (200ml)
• 1 packet of baking powder (10g)
• 1 teaspoon of salt (8g)

For the Topping:

• Melted butter (100g)
• A pinch of finely chopped parsley

Instructions:

1. In a mixing bowl, combine 4 cups of flour, 1 packet of baking powder, and 1 teaspoon of salt.
2. Add 1 glass of yogurt and 1 glass of water to the dry ingredients.
3. Mix everything well until you have a smooth dough.
4. Shape the dough into a loaf or rolls, depending on your preference.
5. Heat a non-stick pan or skillet over medium heat.
6. Once the pan is hot, place the dough in it and cover with a lid.
7. Cook for about 5 minutes on each side, or until the bread is golden brown and cooked through.
8. Remove the bread from the pan and brush it with melted butter.
9. Sprinkle finely chopped parsley on top for added flavor.
10. Enjoy your quick and delicious no-oven bread!

Ingredients:

• 1/3 portion of cabbage, meticulously shredded
• 1 generously-sized carrot, expertly julienned or grated
• 1 freshly harvested cucumber, delicately julienned or thinly sliced
• 1 substantial crimson apple, meticulously julienned or thinly sliced
• 1 crimson onion, expertly sliced into wispy rings
• 50 milliliters of liquid gold—extra virgin olive oil

Preparation Method:

1. Commence by meticulously shredding one-third of a cabbage head, ensuring delicate strands, and transferring them to a capacious mixing bowl, setting the stage for a symphony of flavors.
2. Employ your culinary finesse to julienne or grate a generously-sized carrot, infusing the bowl with vibrant hues and a burst of earthy sweetness.
3. Employ a deft hand to slice a fresh cucumber into ethereal wisps, their crisp texture and invigorating essence harmonizing with the ensemble of ingredients.
4. Embark on a journey of culinary artistry as you julienne or thinly slice a luscious red apple, each sliver a testament to nature’s bounty and the promise of delectable sweetness.
5. With precision, carve a crimson onion into delicate rings, their translucent layers weaving into the tapestry of flavors, offering a subtle yet distinct savory note.
6. Bestow a citrusy flourish upon the salad by extracting the essence of a lemon, its zest infusing the medley with a tantalizing kick of freshness and vibrancy.
7. Drizzle liquid gold—50 milliliters of extra virgin olive oil—over the ensemble, a testament to culinary indulgence and the promise of healthful nourishment.
8. With a delicate touch, intertwine the elements, ensuring that every morsel is enveloped in a cloak of savory satisfaction. Subsequently, grant the salad a respite to amalgamate its flavors, as it luxuriates in the chilled embrace of the refrigerator for a minimum duration of 30 minutes.
9. Present your masterpiece, chilled and rejuvenated, a testament to culinary prowess and the promise of a satisfying crunch that heralds the journey to a trimmer, healthier self.

Conclusion:

In conclusion, this belly-fat-burning salad is not only a culinary delight but also a powerful tool in your weight loss journey. By incorporating nutrient-rich ingredients known for their fat-burning properties, such as cabbage, carrots, cucumber, apples, red onions, lemon juice, and olive oil, you’re giving your body the support it needs to shed excess weight, particularly around the midsection. With dedication and a balanced diet, you too can experience remarkable results like the 25-kilogram weight loss achieved in just one month. So why wait? Whip up a batch of this sensational salad today and take the first step towards a healthier, happier you!

 Ingredients:
 1 cup fresh pineapple chunks
 1 orange, peeled and segmented
 1 ripe banana
 1/2 cup mango chunks (fresh or frozen)
 1 cup coconut water (or any preferred juice)
 1 tablespoon honey (optional for extra sweetness)
 A handful of ice cubes
 Preparation Steps:
 In a blender, add the pineapple, orange segments, banana, and mango chunks.
 Pour in the coconut water and add honey if you like it sweeter.
 Toss in the ice cubes to make it extra cold and refreshing.
 Blend until smooth and creamy.
 Pour into a glass, garnish with a slice of orange or pineapple,

Ingredients:

• 1 pint (2 cups) heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk

Directions:

1. In a large mixing bowl, pour in the heavy whipping cream.
2. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. This will take about 2-3 minutes.
3. Once the cream has reached stiff peaks, pour in the sweetened condensed milk.
4. Continue to mix on low speed until the sweetened condensed milk is fully incorporated and the mixture is smooth and creamy. Be careful not to overmix.
5. Transfer the creamy mixture into a serving dish or individual dessert cups.
6. Cover and refrigerate for at least 4 hours or overnight to allow the dessert to set and firm up.
7. Serve chilled and enjoy the creamy goodness!

Prep Time: 5 minutes | Total Time: 4 hours 5 minutes (including chilling time)

Servings: Makes about 6 servings

Let’s dive into how you can whip up the perfect pineapple, turmeric, carrot, and lemon juice right in your own kitchen!

1. Pineapple Power
Start by selecting a ripe pineapple and cutting it into chunks. Pineapple is not only sweet and delicious but also rich in vitamin C, bromelain, and other antioxidants that support immune function and promote overall health. It’s like a tropical treat for your immune system!

2. Turmeric Touch
Add a teaspoon of ground turmeric to your pineapple chunks. Turmeric is renowned for its anti-inflammatory and antioxidant properties, thanks to its active compound, curcumin. By incorporating turmeric into your juice, you not only add a warm, earthy flavor but also an extra immune-boosting punch. Cheers to good health!

3. Carrot Craze
Next, throw in a couple of peeled carrots for a dose of beta-carotene, vitamin A, and other essential nutrients. Carrots not only add natural sweetness to the juice but also provide additional immune support and promote healthy vision and skin. It’s time to go orange for your immune system!

4. Lively Lemon
Squeeze the juice of one fresh lemon into the mixture to add a zesty kick and a boost of vitamin C. Lemon juice not only enhances the flavor of the juice but also helps alkalize the body and support detoxification. Get ready for a tangy twist and a vibrant immune boost!

5. Blend and Enjoy
Transfer the pineapple, turmeric, carrot, and lemon into a blender, and add a splash of water or coconut water to help facilitate blending. Blend until smooth and well combined, adding more liquid as needed to reach your desired consistency. This is your masterpiece in the making!

6. Strain (Optional)
If you prefer a smoother juice, you can strain the mixture through a fine-mesh sieve or cheesecloth to remove any pulp or fibers. Alternatively, you can enjoy the