Homemade Basil Pesto with a twist 

Happy Spring to those of you who only follow my foodie posts 🙂 

You should know by now I’m all about healthy, clean eating all year round! But I’m sure you’ve also noticed I don’t pass up on goodies like holiday cookies, hot cocoa on a snowy day or a heavy French dish done right ;] 

 With Spring approaching and summer right around the corner, it’s time for a little detox. I’m a firm believer that once or twice a year, you should give your body some rest. Whether it’s low-carb, juicing or even the zone, take some time to “clean up” and focus on eating right, supplying your body with everything it needs 🙂 

Today, I’ll share my favorite basil pesto recipe. It’s healthy and flavorful, goes well with whole grain pastas, salads or even used as a spread with some cherry tomatoes (the last one being a personal favorite)! It takes less than 5 minutes to prepare, so I don’t want any excuses!!! 
You will need: 
2 cups of fresh cleaned basil leaves 

1 cup baby spinach (my twist, making it optional)

1/4 cup freshly shredded Parmesan cheese

1/4 cup virgin oil

3-4 minced garlic cloves

1/3 cups pine nuts or walnuts (optional)
Directions: 

Blend all the greens, nuts and minced garlic cloves on medium, switching to high for 30 seconds to a minute (depending on your blender). Switch back to medium, adding the Parmesan. Finally, on low, slowly add the virgin oil. 

A few tips: 

Don’t cut any of the leaves, if you absolutely have to, just rip them up with your hands. 

If your goal is to lose weight, skip the nuts and add only 1-2 tea spoons of virgin oil, just enough to blend the rest of the ingridients. 
Have a healthy Spring, everyone! 

-Love, Silvia Mèlange 

  

Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!

 

You will need:

 

2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)

 

How to make it:

 

Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.

 

¡ Salud!

-Silvia Mélange

guacamolefresco

 

Homemade potato chips

Happy Sunday, Lovely readers! I’m sure most of us are snowed in whether we are in Europe or the U.S. and what better way to spend the day than food?! I’m all about healthy eating but it would be a lie if I said I don’t get the ocasional junk food craving! Today I’ll be sharing one of my favorite potato chips recipes, I literally just made myself. It’s easy and flavorful and it takes less than 30 minutes to make! It actually tasted better than store bought chips, it has 50-60% less calories and your body will thank you for not feeding it GMO’s.

You will need: 
1 lbs fresh potatoes (sliced)

80-100 ml virgin oil 

2 tea spoons: sea salt, black pepper, red paprika, basil, oregano, lemon grass (optional)

3 garlic cloves (finely chopped) also optional
How to make it:
Preheat the oven to 200° C. Place the virgin oil and the mixed herbs in two separate bowls. Dip each potato piece first in the virgin oil, then roll it around the spices. Proceed by arranging the coated potatoes on a baking sheet. Bake them for 10-15 minutes per side or until they become golden brown and crispy. 

Enjoy! 

  

Pico de gallo

Happy Monday, lovies! Christmas may be over but we still have New Year’s parties and relatives stopping by all the time! Here’s a simple authentic Pico de Gallo recipe anyone can make! It’s super easy to make and can be used as a dip or a side. The ingredients below are meant to be enough for the whole family!
You will need:

3-4 medium sized tomatoes (peeled, cut in cubes)
2 med. white onions (cut in cubes)

1 lime (freshly squeezed juice)

1/2 or 1 jalepeño pepper (seeded+chopped)

3-4 garlic cloves (minced)

 1 tea spoon salt and pepper
Bunch of fresh parsley (cut up)

How to make it: 

Mix all the ingredients together and stir. Let it settle (covered) for minimum 3 hours (overnight works best) in the fridge. Serve as dipping sauce or a side to fajitas, tacos, or over rice with cut up avocado. 

Love, Silvia Mèlange

  

Spinach-quinoa salad/side

Hello, my loves!  Today I’ll be sharing my favorite spinach-quinoa salad recipe. It’s light, healthy and delicious! Quinoa is an excellent source of fiber and protein and it will stuff you up! The baby spinach and lemon dressing are bonus vitamin C ! Тhis is another side/salad recipe that fits almost any dish you serve, not just during the holidays!

 

You will need:

 

3 cups baby spinach (roughly chopped)

2-3 roasted red peppers (cut up)

¼ cup quinoa (rinsed under running water)

 

For the lemon dressing:

 

1/2 freshly squeezed lemon juice

1/3 tea spoon lemon zest

1 minced garlic clove

1 tea spoon virgin oil

1/3 tea spoon sea salt

Pinch of black pepper

 

Directions:

 

For the quinoa: In a small sauce pan, add the quinoa with 1/2 cup of water. Bring the mixture to boil, the simmer it until all the liquid evaporates about 15 minutes. Remove the pan from the heat and sprinkle a pinch of salt, fluffing the quinoa. Let it cool off for about 10 minutes. Use that time to mix all the ingredients for the lemon dressing together and set them aside. Place the baby spinach and roasted peppers with the quinoa in your salad bowl and add the dressing right before serving, thoroughly stirring and mixing all the ingredients evenly!

If you happen to save some for later, store the dressing separately.

 

With love, Silvia M Continue reading

Red Pepper Salad / Side Dish

I  decided to start my little online cooking adventure with something simple and traditional for my country. Almost everything I cook has a little healthy twist to it! This is not the authentic Bulgarian salad but it’s heavily influenced by it.

You will need:

5-6 large red peppers

2 garlic cloves (finely chopped)

½ freshly squeezed lemon juice

1-2 table spoons virgin oil

1 tea spoon Himalayan salt

Bunch of finely chopped fresh parsley

How I   make it:

Wash the peppers and grill them only brushing the grill with some virgin oil and yes, a Forman grill would work too.

While you wait on the peppers to cool off, mix all the other ingredients (except parsley) together and let the mixture settle down. Clean and peal and the peppers, cut them up in slices and add them to the mixture and keep stirring until it all blends together. Sprinkle the parsley on top right before serving.

It’s a very simple and delicious dish that’s pretty much available all year round! Low calories and loaded with vitamins, it’s totally worth trying it out! In the summer I like to serve it as a salad and I keep it covered in the fridge for 2-3 hours before consuming. In the winter I usually serve it while it’s warm or room temperature.

I  always recommend buying organic and locally grown products when available!

Love your body! Xo, Silvia Melange

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Салата от червени чушки

Реших да започна моято онлайн готварско приключение с нещо лесно и традиционно в българската кухня.Почти всичко което сервирам има здравословна  чупка. Ястието и не е автентичната българска рецепта, но е силно вдъхновенo от нея!

Продукти:

5-6 големи червени чушки

2-3 скилидки чесън (ситно настърган)

Сока на половин лимон

1 с.л. зехтин

1 ч.л. хималайска сол

Шепа ситно нарязан пресен магданоз

Как го приготвям:

Измивам и пека чушките като намазвам само грила със зехтин. Докато чушките изстиват, смесвам всички други съставки (освен магданоза) и ги оставям на страна. Изчиствам, режа и беля чушките. Накълцвам ги на “лентички” и ги смесвам с всичко друго. Поръсвам салатата обилно с магданоз непосредствено преди сервиране.

Това е много лесна и вкусна рецепта, която може да бъде приготвена целогодишно. С минимални калории и пълна с витамини, заслужава си да се опита! През лятото, я сервирам като салата и я покривам в хладилника покрита за 2-3 часа преди консумация. През зимата обикновено е като гарнитура топла или със стайна температура. Винаги препоръчвам органични продукти, когато са на разположение!

Обичай тялото си!