Summer Broccoli Salad

Hello Dear Followers,

This week we wanted something light and healthy and so when we were looking for potential dishes to make, we stumbled upon this delicious broccoli salad which is made with fresh red onions and smoked Tamari almonds.

It had just the right kick and it was both tangy and savory. The recipe is by LoveandLemons.com.

Here is the Recipe:

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayo
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• ¼ teaspoon sea salt, more to taste
• ⅓ cup diced red onions
• ⅓ cup dried cranberries

Smoky tamari almonds

• ½ cup almonds
• ½ cup pepitas
• 1 tablespoon tamari
• ½ teaspoon maple syrup
• ¼ teaspoon smoked paprika, more to taste

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first.
3. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.
4. Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
5. Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.

Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller ¼-inch pieces.

Tip: Any leftover almonds make for a great healthy snack to bring on-the-go!

Until next week! Don’t forget to follow us on Instagram and Facebook!

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Tuscan Chopped Salad with Homemade Croutons and Breaded Feta with a Honey Glaze

Anna’s Pita Stuffed Browned Butter Chicken and Avocado Salsa

Anna’s Pita Stuffed Browned Butter Chicken and Avocado Salsa

Hello Dear Followers,

For those of you wondering where the warm weather is, well we brought it into our kitchen tonight. We made Anna’s browned butter chicken with an avocado salsa stuffed in a pita.

What we loved about this dish were the vibrant colors and tastes that came from each ingredient. While avocado took the spotlight, it was the cilantro that was the true star. The cilantro helped bring out all of the flavors of the other ingredients just beautifully.

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This dish is so versatile too. If you are a vegetarian, just remove the chicken and voila!

Here is the recipe:

Prep time: 20 minutes

Cook time: 10+ minutes (for the chicken)

Servings: 4

Ingredients:

3-4 pita bread pockets slightly toasted and lightly coated with butter

10 pieces of chicken strips

Half a stick of butter (for frying chicken, use as preferred)

Panko bread crumbs

2 cups of shredded red cabbage

2 tablespoons of lime juice

1 tablespoon of olive oil

1/2 cup of cilantro – chopped

1 cup of cored seeded and diced tomatoes

1 cup of diced avocado

2 tablespoons of minced red onions

Salt for taste

Black pepper (optional)

Instructions:

Bread the chicken strips in Panko bread crumbs and fry in browned butter for 5 five minutes on each side.

Place the cabbage in a medium bowl, add one tablespoon of olive oil, 1/4 cup of chopped cilantro, and salt for taste. Toss to combine all of the ingredients and set aside. Slaw can be made in advance and stored in the refrigerator for up to 8 hours before serving.

(We didn’t follow the refrigeration instruction, but you can!)

In a medium bowl combine the tomato, avocado, red onion, 1/4 cup of cilantro, one tablespoon of lime juice and salt for taste. Cover and place in the refrigerator for 10-15 minutes to let the flavors meld.

(Full disclosure: We actually didn’t separate the cabbage and cilantro from the rest of the ingredients, everything was mixed at once.)

Warm the pita bread in the oven for about 5 to 10 minutes until a little crispy.

Once the pitas are ready, place the slaw in the pockets and cut up the chicken into cubes and place it on top. It may be a little messy, but it’s so good!

Salsa recipe by Healthy Fitness Meals

Until next week!

Davide’s Sirloin Steak and Roasted Potatoes

Hello Dear Followers,

Tonight’s dish was extra special, we made a sirloin steak with roasted potatoes and salad. This is Daniela’s grandfather’s recipe.

While it may be a typical steak and potatoes dish, for Daniela’s grandfather, it was much more. Her grandfather had to learn to cook when her grandmother was diagnosed with Alzheimer’s Disease.

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She could no longer cook the dishes he knew and loved. So he taught himself.

Here is the recipe:

1-3 Sirloin Steaks – (It’s up to you about the number of steaks used in the recipe)

4 white potatoes cut in cubes

Lettuce

1 Red onion

1 white onion

Salt

Black Pepper

Olive oil

Honey

1 Lemon

Vinegar (red or white is fine)

Seasonings: garlic powder, Goya’s Adobo seasoning, parsley and paprika. Use as you wish!

Instructions:

Steak and Potatoes

Wash your sirloin steak and place it flat in a glass or aluminum pan.

Cut the onions long ways and drape them along the steak in the pan

Cut the potatoes in cubes and drape them along the steak

Add seasonings.

Heat the oven for the steak at about 350-400 degrees. Should cook about an hour.

Salad

Thoroughly wash the lettuce and pat dry.

Break lettuce apart in a medium-sized bowl.

Chop red onions and put it on top.

For the dressing: Get some olive oil (extra virgin works too!) and mix in the juice of one lemon and add honey as you see fit.

Plate and enjoy!

Until next week!