Quick and Easy Greek Yogurt with fresh berries…
I am a fan of Fage brand Greek yogurt…it’s thick, creamy, and the perfect consistency for mixing in fruit, nuts, or making a sauce/spread for meat, poultry or fish. It’s just an all around good buy. Here I used the yogurt mixed with Stevia (natural plant based sweetener) nutmeg, cinnamon and these Beautiful and sweet raspberries…to top it off, cut some fresh mint to garnish, enjoy!
Did I mention my love for cooking? There’s something relaxing and soothing about preparing a meal in my eyes. Above is a grilled vegetable and chicken salad, it was yummy and I make it frequently. I’ll be sharing some of my favorites like this delicious Ceviche…feel free to share your own versions of this tasty dish…there are so many variations. Here’s mine, enjoy!
How I made this:
1 half pound of raw shrimp, 1 half pound of raw salmon, 1 jalepeno pepper, 1 tomato, 1 half of a white onion, a few green onions, 2 cloves garlic, cilantro, lemon, lime, salt, and olive oil. Peel and chop the shrimp in chunks, chop up the salmon into small but sized pieces…take 2 lemons and squeeze over this inside of a bowl and let it stand in the refrigerator for 3-4 hours…the longer you leave it, the more it firms up. In the meantime chop all other ingredients and mix. Once you take the shrimp and fish mixture out, drain it well then add all ingredients together. Season with the juice of 1 lime, salt, pepper, and a few teaspoons of Olive oil and mix well. Serve with tortilla chips, wheat crackers, etc…enjoy!
How I made this:
Depending on how many people you are serving, adjust ingredients. Prior to stuffing them, I used sage sausage, artichoke tapenade, chopped garlic cloves, Rosemary and parsley and sautéed all of this to use later. I used 2 large whole zucchini. Wash thoroughly and cut off the ends. Cut them down the middle vertically. Use a spoon to scrape out the middle portion that’s deep enough to add your filling. Heat a pan with one or two teaspoons of EVOO…pan grill on both sides until they get some darkened beautiful lines. Sprinkle with seasalt. Take them out of the pan and let them cool. Spoon in the sausage mixture into each piece, cover with mozzarella cheese or another one of your choosing. Put either in a preheated oven on 400 to warm for 5 min or microwave for 2 min. Serve, enjoy!!
Brunch…fiesta style scrambled eggs: chop up equal parts of tomato, green onion, and any other veggies you’d like to add and put off to the side. Cook up a sausage of your choosing (I used Jimmy Dean Sage) After the sausage is done browning, remove the oil by draining on paper towels. Depending on how many people you’re cooking for, crack open eggs and whisk with a little milk. In a pan, heat EVOO or coconut oil on medium heat and soft scramble eggs, then add the veggies you chopped and put aside earlier. Remove from the skillet and put into a platter…optional: snip and add some fresh herbs like Rosemary, mint, thyme etc and sprinkle with shredded cheese and add salsa. Enjoy!