1 bag of fresh spinach
1/2 cup pine nuts
1/2 cup crumble goat cheese
2 tablespoon crumble bacon optional
1/4 cup extra virgin olive oil
3 tablespoon pomegranate vinegar
1 teaspoon grated lemon peel
1 teaspoon fresh black pepper
pinch of nutmeg and salt
*Traveling has made me be aware of how international this recipe is, and that’s why I created my version.
FYI;Low in calories and high in vitamins, spinach is one of the most nutrient-dense foods in existence. One cup of the leafy green vegetable contains far more than your daily requirements of vitamin K and vitamin A, almost all the manganese and folate your body needs and nearly 40 percent of your magnesium requirement. It is a good, very good or excellent source of more than 20 different measurable nutrients, including dietary fiber, calcium and protein.
Buckwheat Crepe Batter
3/4 cup buckwheat flour
1/3 cup all purpose flour
2 cups milk
3 tablespoons melted butter
1/2 tsp kosher salt
optional: tsp dried herbs I use Fines Herbs
Mix all ingredients in blender or with a hand mixer until blended really well. Let batter stand for a minimum of 2 hours before cooking. I also recommend allowing batter to come to room temp before using. As the buckwheat rests, it can thicken. Just add a bit of milk if too thick to swirl around in pan easily.
Shredded Fontina Cheese
Shredded Gouda Cheese
Mix blend of chopped ham varieties
I find a true crepe pan works best. It is lightweight and easy to hold as you swirl batter evenly to the edges of the pan.
Lightly smear butter to your pan if you feel it sticks.
Always pour your batter into a hot pan. Allow crepe to cook completely before filling. This will make crepe easier to remove from pan.
Have your fillings in bowl near your crepe station filled and ready to go. This dish cooks quickly so have your table ready and the family near by to join in on the fun!
Make the batter before kids get home from school, or, if your having a party… can be made 1 day ahead. (It is actually better the next day).
This recipe makes about 10 – 12 crepes. I always find I have enough to make breakfast for my son the following am! Scrambled eggs and a bit of cheese and ham. A great breakfast will be the start of a great day for your kids.
Serve with a salad. I served last night with a blueberry vinaigrette! Scrumptious! Recipe below.
Blueberry vinaigrette Herb Salad
2 tbsp good balsamic vinegar (I used pomegranate)
3 tbsp good extra virgin olive oil
1/4 cup fresh blueberries and handful for topping
couple of hands full of herb salad mix
Into salad mixing bold add balsamic and olive oil. Mix well and add blueberries. Smash blueberries and mix well into dressing.
Add to salad bowl herbs salad mix. Toss to combine and plate. Add a few extra blueberries to top of salad.
1 pound white crab meat
2 tablespoon olive oil
3 sliced whole grain bread or bread crumbs
1 tablespoon chopped fresh parsley
1 tablespoon old bay
1/2 teaspoon dry mustard
1/2 teaspoon back pepper
sea salt to taste
Sliced limes for serving
Crumble bread and mix with crab. Combine all ingredients in a mixing bowl except crumbs and crab meat. Fold crab mixture gently into mix. Make 8 patties and place in wax paper. Refrigerate for 20 minutes. Bake over 350 degrees for 10 to 15 minutes, turning once. Serve with slices of lime on the side.
*I lived in Miami for 13 years and this recipe is my creation and reminds me of many trips to the Keys but I must pair it with my Puerto Rican rice and beans, as shown.
butter as necessary
2 beef tomatoes cut into 8 round pieces
1/2 red onion cut into small pieces
4 split english muffins or round thin wheat
8 pieces apple wood bacon or turkey bacon
1 cup mix greens mix
2 teaspoon lime juice mixed with a tablespoon of brown mustard
juice of one lemon
salt, cayenne and black pepper
Cook bacon until crisp, set aside on a paper towel. Fried eggs or scramble egg whites with butter and salt. Toast bread. spread mustard, set on a serving plate. Top each halves with bacon, tomato piece, greens, and onion pieces. Sprinkle with lime juice. Top with eggs, cayenne and black pepper. Serve it with your favorite potatoes. Serves 8
*I learned a great lesson from DR, OZ today “never order egg whites because the whole egg is one of the 5 best super-foods”. This inspired me to create a new recipe for dinner. Thanks, Dr. OZ!
1/4 cup tomato sauce
1/4 cup catsup
1 tablespoon horseradish or hot sauce
2 tablespoon lime juice
2 tablespoon balsamic vinegar
2 crushed garlic cloves
2 tablespoon mince celery
1 tablespoon fresh black pepper
Mix all ingredients and refrigerate for 25 minutes or until serving. Makes about 3/4 cup.
*Great with any seafood or on top tostones
*Growing up in Puerto Rico has given me the urge to change the traditional cocktail sauce with a caribbean twist.
3 fresh beets sliced into pieces
4 sliced mandarine orange or just a small can of mandarine oranges without the juices
2 tablespoon maple sirup or 2 tablespoon of brown sugar splenda with 1/4 cup balsamic
2 tablespoon olive oil
1/2 teaspoon salt
Mix all the ingredients, pour into medium high pan, and cook for 10 minutes turning beets to coat. Serve warm. Serves 6.
*I grew up with beets as part of my diet because my father loves beets!
The pigment betacyanin, which gives beets their distinctive hue, is just one of several disease-fighting phytonutrients found in this root vegetable. Beets are also a good source of folate, which guards against birth defects, colon cancer, and osteoporosis, and are high in fiber and beta-carotene.
6 whipped eggs
1 teaspoon butter
3 tablespoon olive oil
3 pieces cooked bacon cut into pieces (it can be substitute with ham or salmon)
3 red potatoes
1/2 red onion cut into small pieces
1 yellow pepper cut into pieces
2 minced garlic head
2/3 cup 2% cheddar cheese, mozzarella, goat cheese or your favorite cheese
1 teaspoon italian spices,
1/8 cup herb the provence or just plain fresh basil
salt and pepper
1 pie sheet
red pepper flakes(spicy)
Preheat oven 350 degrees. Spray pie bakeware with PAM. Place pie sheet in the pie bakeware, brush with butter and cook for 20 minutes. Cook potatoes in boiling salted water until tender, cut into square pieces. In an large skillet heat oil and cook onion, yellow pepper, garlic, salt and pepper for 7 minutes, stirring. Mix all the ingredients. Pour the mix into pie sheet, cover and bake for 30 minutes. Uncover and cook until done. Sprinkle with black pepper and serve warm or room temperature.
Serve with beef tomatoes, salmon, serrano ham or all of above on the side.
* This recipe is great for sunday breakfast or brunch.
FYI- The fact that eggs are an excellent dietary source of omega-3 fatty acids is the reason why they can be called heart healthy. Though omega-3 fatty acids serve many functions, they are best known for their ability to protect us from cardiovascular diseases and thus enable us to live longer.