BABY SPINACH & PECAN SALAD

BABY SPINACH & PECAN SALAD

when the hot weather arrives nothing helps more our digestion than a fresh light salad. This one is not only a truly bomb of iron but a blend of flavors that dance together in the palate until last bite. I must confess that this recipe was inherited from my mother in law who cooks amazing -just not as healthy as I would like- so I made a little exclusion (bacon!!!!!) a small substitution  and voilá! the outcome is still a delicious, crunchy, fresh and no brainer salas that everyone will love. Top of the day? it´s all raw and you can have it ready in less than 8 minutes! you will need: SALAD: 1 bag (aprox 4 cups) of baby spinach leaves already washed and drained. 2 cups of sliced white mushrooms 1 cup of raw pecan halves (lightly chopped) DRESSING: 1 small red onion finely chopped in a processor or blender 1/2 cup extra virgen olive oil 1 tsp kosher salt 4 tbsp brown sugar (1 tbsp of brown sugar and 1 tbsp stevia extract will make a perfect substitute if you have sugar issues or you are counting calories) 1/4 cup apple cider vinegar 1 tsp fresh ground black pepper HOW TO: mix all dressing ingredients in a glass jar, secure lid and shake it until well blended (if you make this in advance it will get smoother). but….. if you are like me, always preparing last minute meals, then put all ingredients but the vinegar in the blender (yes even the onion cut in two halves), blend for 1 minute and add the vinegar, mix well -do not blend or...
Easy Quinoa Latkes by Nutzi

Easy Quinoa Latkes by Nutzi

  Since I was a Child I was taught not to throw any leftovers, and I can tell now a days that this lesson has been and important part of my adult life. not only neither I nor my husband or my children throw any food that is left from any meal, but we also have become expert in create recipes and redefine dishes from leftovers. my middle son had his first communion last week, and I had plenty of food left (whoever knows me can tell I love cooking so much but I kind of lack good calculation eye!), so I had quinoa caprese salad which I decided to freeze after the party. today we wanted to eat quinoa and I remembered the aprese I had frozen and this delicious Quinoa Latkes is what came out at the end. of course you might not have aprese quinoa prepared so I will write the recipe as if were done from scratch, so if you just have any quinoa leftovers or decide to cook some for this recipe, It will do also! These little pancakes are a great way to use leftover quinoa. They are full of fiber and protein and are really delicious with breakfast or dinner. They are best fresh, but do reheat well enough in a toaster oven. Minutes to Prepare: 15 Minutes to Cook: 20 Number of Servings: 6 INGREDIENTS 1 1/2 cups already cooked quinoa 1/4 cup chopped scallion 1/2 cup diced tomato 2 mini sweet peppers chopped 1/4 cup diced mozzarella cheese 2 tbsp fresh chopped basil leaves 2 egg whites or 1 whole egg. salt and pepper to taste....