Green Purée

Rotini with Sautéed Onions  

and Mushrooms in Spinach Purée Sauce

 ( Meat & Dairy free )

The rotini was absolutely delicious!

I highly encourage everyone to try this recipe!

Ingredients- Prep Time ~15mins Cooking Time ~30mins 

1. Rotini ~300g

2. Fresh Spinach 300g

3. 1 Large Onion

4. 250g Mushrooms

5. 5-6 Cloves of Garlic

6. Garlic Powder

7. Salt 

8. Pepper

9. Vegeta

10. 1/2 Tablespoon of Butter

 

Instructions-

1. Wash and clean mushrooms. Make sure to wash off the dirt from the mushrooms.

2. Remove stems and slice mushrooms into four-five pieces. 

3. Peel onion and chop finely. 

4. Finely chop and smash 5-6 garlic cloves. Add less if you find garlic overpowering.

5. Preheat skillet and melt butter. DO NOT BURN THE BUTTER!

6. Add mushrooms and onions. Sautee them on fairly low heat, stir every few minutes.

7. Bring water to quick boil, add a pinch of salt. Cook the pasta according to instructions on package.

8. While pasta is cooking and mushrooms and onions are almost done, prepare spinach.

9. Add spinach to pot, add a tablespoon or two of water for the steam to quickly cook the spinach.

10. When the spinach reduces in size, add garlic and pepper. 

11. Stir and set off heat. 

12. When mushrooms and onions are finished, add pinch of salt and vegeta. Add plenty of pepper!

13. The rotini should be cooked by now, drain the pasta and cover to prevent stickiness. 

14. With a blender, puree the spinach until a green paste is achieved. Mix well and heat once again on low.

15. Add the sauteed mushrooms and onions to the spinach puree. 

16. Add the cooked rotini into the mixture and mix well. 

17. Taste the amazing flavor of mushrooms and garlic, add salt/pepper if necessary.   

18. Serve when hot and sprinkle garlic powder on top.

 

 

ENJOY :)       

Mini Breakfast Sandwiches

Mini Toasts

with Egg & Tomato & Spinach

 

Good morning! 

Luckily, no morning classes today, 

which means I can make something less boring for breakfast!

 

Ingredients-     Prep Time ~15mins 

( **If you are really hungry, this will be very satisfying for one person)

 

1. 2 Pieces of Good Quality White Bread

2. Butter

3. ~6 Leaves of Spinach (or more, for decoration)

4. 1 Tomato

5. 1 Egg

6. Salt

7. Pepper

8. Handful of Chives     

 

Instructions- 

1. Cook one egg for about six minutes. Take pot off heat and keep in hot water for one more minute. Drain hot water and add cold water.

2. Slice tomato and chives if they are fresh. I had some frozen leftover.

3. Wash spinach and set aside, dry.

4. Cut bread into smaller pieces (see above photos).

5. Spread butter and toast in oven for about four minutes (240C) or until desired color and crispiness.

6. The egg is now ready, peel and slice. 

7. Remove bread from oven, place one spinach leaf, one tomato slice, and one egg slice on one piece of bread.

8. Continue until sandwiches are finished.

9. Add salt and pepper to taste.

10. Add chives on top of the eggs.

11. Decorate with salad/spinach and tomato halves.   

          

        

  ENJOY :)       

Heart Healthy Lunch

Mixed Salad  

with Tomato & Cucumber & Salmon

Today, I wanted to make something simple and healthy.

I did some quick shopping, grabbed a prepared salad mix, cucumber, tomatoes, and canned salmon. 

It was a very satisfying lunch and most importantly, HEALTHY! 

 

 

Ingredients-     Prep Time ~10mins

1. Salad Mix (I had a mix of salads and spinach, see above photos)

2. 1 Cucumber 

3. 4-5 Small Tomatoes

4. 1 Canned Salmon

5. Pepper

6. Olive Oil

7. Salt (optional)

 

 

 

 

Instructions- 

1. Place salad mixture into bowl.

2. Rinse tomatoes and cucumber.

3. Peel cucumber, slice finely.

4. Cut tomatoes into quarters.

5. Add sliced cucumber and tomatoes into salad mixture.

6. Add canned salmon by breaking into smaller pieces.

7. Add plenty of pepper.

8. Add a tablespoon of olive oil and mix contents thoroughly. Serve.

*Feel free to add salt for flavor.

 

ENJOY :)

Tortellini

Chicken Tortellini Salad with Leek and Corn

Ingredients-    Prep Time ~30min   Cooking Time ~30min 

1.  Chicken Breasts (~400g)

2. 1 Leek

3. 4 Tablespoons of Sweet Canned Corn

4. 4 Tablespoons of Plain Yogurt*

*Feel free to substitute the yogurt with mayonnaise if you don't mind extra calories ;)

5. 1 Small package of Tortellini (I used tri-color with ham, I highly recommend spinach tortellini)

6. Salt and pepper

7. Vegeta

8. 1 Tablespoon of oil

9. Gyros Spice Mix

10. Freshly chopped parsley

 

Instructions-

1. Wash and clean chicken breasts. Dry them and cut into strips and then into small cubes. Place in container to marinate the chicken.

2. Marinate chicken with 1 tablespoon of oil, salt and pepper to taste, 1-2 teaspoons of gyros spice mixes.

3. Set chicken aside for at least 30 minutes. I usually keep it in the fridge overnight. 

4. Heat skillet, do NOT add oil unless your pan is sticky. On high heat, cook the chicken for about two minutes. Lower the heat and add a splash of water to the marinade container. Mix the solution and add this water to the chicken. Cover the skillet and cook for 10-15mins.

5. In the meantime, boil water for the tortellini pasta. Add a tablespoon of salt to the water.

6. Slice leek into a cross and wash thoroughly to remove grains of dirt. Cut into slices.

7. Cook tortellini according to instructions on package.

8. When chicken and pasta have cooked, drain the pasta and cool the chicken.

9. Add the chicken to the tortellini, add the chopped leek and sweet corn.

10. Add fresh parsley, yogurt, and lots of pepper!

11. Taste the salad, add salt if necessary.   

12. Set in the fridge for about an hour and serve when chilled.

 

 

ENJOY  :)