Monday, February 23, 2015


Colorful, warm, inviting and delicious. Ratatouille takes a combination of everyday vegetables and elevates them above the sum of its parts.

A good Ratatouille is truly memorable. Large, chunks of vegetables, layers of flavor, with rich savoriness that tantalizes the taste buds.
When making Ratatouille high quality ingredients are very important. Pay special attention to the olive oil. Make sure the quality is very good. The oil imparts seasoning into the dish.



1/3 cup extra virgin olive oil

2 whole onions sliced

5 large cloves of roughly chopped garlic

 2 red bell peppers sliced

6 Tomatoes cut in chunks

3 medium zucchini squash

1 cup diced yellow squash

2 large eggplant, skin on

1/4 cup chopped fresh basil leaves  

1/4 chopped fresh parsley leaves
7 sprigs of fresh thyme
salt and freshly ground black pepper  


1. Add olive oil into a large heavy bottom pan. Turn on medium heat. Saute' garlic and onion until the aroma becomes very fragrant. Do not burn
2.Turn the heat to low and add the bell peppers. Cover and let simmer until peppers are wilted. Stir occasionally.
3. Add tomatoes and simmer until the tomatoes are soft

4. Add remaining ingredients. Stir. Cover pot with lid and simmer on low for 20 to 30 minutes.
5. Remove the lid and allow to simmer until the stew is thick. Remove from heat. Adjust salt and pepper to taste.

Serve with a nice crusty bread. I sometimes like to add some fresh grated parmesan cheese on top. ENJOY


Monday, February 9, 2015




I was thrilled when I came across this recipe from How Sweet Eats. Simple, healthy, delicious, filling and versatile (omit the chicken for a veggie version), this Honey Chipotle Chicken Lime Bowl recipe is PERFECT.  Don't be intimidated by the ingredient list. It is easy to make and a great way to remind you of warmer days and lighter eating.


Serves 2 to 4
 1 pound organic boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
3 tablespoons adobo sauce, from a can of chipotles in adobo
2 tablespoons raw honey
1 tablespoon dijon mustard
1 tablespoon honey mustard
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced

6 cups spring greens
1/2 pint cherry tomatoes, halved
1/4 cup torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tablespoon olive oil
1/2 tablespoon raw honey

lime quinoa
1/2 cup uncooked quinoa, rinsed
1 cup low-sodium chicken or vegetable stock, or even water
1 tablespoon coconut oil
1 lime, juiced and zest freshly grated
1/4 teaspoon salt
1/4 teaspoon pepper


Add the chicken breasts to a baking dish or ziplock bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours, or even overnight (overnight works for me!)
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
lime quinoa
Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

recipe and images from ~ How Sweet Eats

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