Strawberry Smoothie


1 cup whole frozen strawberries about 10 large/medium
¼ cup nonfat plain Greek yogurt
1 tablespoon almond butter or peanut butter or nut butter of choice
2 teaspoons honey plus additional to taste (optional)
1 teaspoon pure vanilla extract
3/4 cup unsweetened almond milk
How to Make It:
Place all of the ingredients in a high-powered blender: strawberries, yogurt, almond butter, honey, vanilla, and almond milk.
Blend until smooth. Enjoy immediately or place in an airtight jar (the less air, the better) and refrigerate for up to 1 day.

Vegan Lasagne


1 box lasagne pasta
1 (400g) package firm tofu, drained
Freshly ground black pepper
1 tbsp. olive oil
1 large onion, chopped
3 garlic cloves, crushed
2 tsp. dried oregano
225 g button mushrooms, sliced
600 g frozen spinach, thawed and drained of excess liquid
60 ml olive oil
30 g plain flour
600 ml almond milk (or other non-dairy milk)
2 tbsp. nutritional yeast
1/2 tsp. garlic powder
Freshly ground black pepper
250 g marinara
3 tomatoes, thinly sliced
5 g thinly sliced basil, for garnish
How to Make It:
Preheat oven to 180ºC (160ºC fan). Bring a large pot of salted boiling water to a boil and cook lasagne pasta sheets until al dente. Drain.
Wrap tofu in a clean kitchen cloth or paper towels and place on a large plate. Place a pan or heavy plate on top of tofu in order to press out as much liquid as possible. Let sit for at least 30 minutes. When drained, crumble with two forks and season with salt and pepper. Set aside.
In a large pan over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and 1 tsp oregano. Add mushrooms and cook until softened, 3 to 4 minutes. Stir in thawed and drained spinach until completely combined. Remove from heat and set aside vegetables.
Wipe out pan and return to medium heat to make white sauce: Add olive oil and heat until shimmering but not smoking. Add flour and whisk to combine. Cook until lightly golden and nutty, 1 to 2 minutes. Whisk in nut milk until smooth. Stir in nutritional yeast and garlic powder and season with salt and pepper. Bring to a simmer and let cook until thickened, 8 to 10 minutes.
Build lasagne: In a large baking dish, spoon 60g marinara into an even layer, then add a layer of noodles. Top with an even layer of vegetable mixture, tofu, marinara, and white sauce. Repeat until all ingredients are used, ending in marinara. Add a single layer of tomato rounds and season with salt, pepper and remaining oregano.
Bake 35 to 40 minutes, until tomatoes are cooked and lasagne is heated through. Remove from oven and let cool slightly. Garnish with basil and serve.




1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
 Salt and freshly ground black pepper
1 ½ cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
¾ pound ground sirloin
¼ cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
½ cup flour
1 pound Italian sausage, a mix of hot and sweet

1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
½ cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria
How to Make It:
For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Stuffed Salmon


For the Salmon:
1 pound salmon, cut into 4 fillets
1 tablespoon freshly-squeezed lemon juice
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Filling:
2 ounces cream cheese, at room temperature
2 ounces frozen chopped spinach, thawed
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
How to Make It:

Place the salmon fillets on a large cutting board and pat dry with paper towels. Drizzle both sides of the salmon fillets with the lemon juice and 1 tablespoon of the olive oil. Season with kosher salt and freshly ground black pepper, to taste.

Cut a pocket into the thick part of each of the fillets, only going about 3/4 of the way through. Be careful not to cut all the way through the fillet.

In a small bowl combine the cream cheese, spinach, Parmesan cheese, and garlic. Season with salt and pepper, to taste.

Spoon 1 to 2 tablespoons of the spinach cream cheese filling into each pocket.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Cook the salmon, about 4 minutes on each side until golden and cooked through to an internal temperature of 145 F.

Serve immediately with lemon wedges.


Easy Low-Carb Avocado & Bacon Salad


2 large avocados (400 g/ 14.2 oz)
2 small heads lettuce (200 g/ 7.1 oz)
2 cups fresh spinach (60 g/ 2.1 oz)
1 medium spring onion (15 g/ 0.5 oz)
4 large slices bacon (120 g/ 4.2 oz)
Optional: 2 hard-boiled eggs, sliced
3 tbsp extra virgin olive oil (45 ml)
1 tbsp apple cider vinegar
1 tsp Dijon mustard or wholegrain mustard (make your own)
sea salt and black pepper, to taste
Optional: dash Tabasco
How to Make It:
Start by crisping up the bacon. Place the slices in a hot pan. Add 1/2 cup of water and cook over a medium heat to render the fat and until the bacon is crisped up, for 10-15 minutes. When done, set aside.Easy Low-Carb Avocado & Bacon Salad
Meanwhile, tear the lettuce and wash well with the spinach. Place in a or pat dry with a kitchen towel. Halve and deseed the avocados and slice into stripes .Easy Low-Carb Avocado & Bacon Salad
Make the vinaigrette by mixing all the ingredients.Easy Low-Carb Avocado & Bacon Salad
Assemble the salad by folding the lettuce and spinach in a bowl, add crisped up bacon torn in smaller pieces and sliced avocado. Enjoy immediately.
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