Tag Archives: healthy

Tomato confit

I love summer and I love tomatoes. Me and my daughter like to eat them at any time of the day, its our favorite snack.We are lucky enough to have our own grow tomatoes so in the summer its a tomatoes party every night.

Tomato confit are practically slow roasted in the oven at high temperature.This recipe is very versatile; the tomatoes confit  can be used like a side dish or like a dressing for your pasta,Its a very tasty dish. I suggest you to use a good oil extra vergin if possible.

Ingredients:

3 cup of cherries tomatoes or grape

1/4 cup oil evo plus 2 tablespoon

1 teaspoon Oregano

2 garlic cloves

1/3 cup parsley

2 cups bread crumbs

salt

a sprinkle of love

Method:

Preheat the oven at 400 degrees. Cut the tomatoes in half and place them in a baking dish covered with parchment paper.Add the 2 tablespoon of oil,oregano, salt and toss everything.

Place the garlic, parsley and 1/2 teaspoon of salt in a bowl and add the garlic{you can chopped it if you like}.Add the breadcrumbs and the oil and mix everything well.Sprinkle the crumbs on top of your tomatoes.

Bake for 30/40 minutes until the bread crumbs are nice and gold.You can now serve the tomatoes like a side dish, you can serve them on a piece of bread or you can use them to dress you pasta. If you do that I suggest you, 3 minutes before the pasta is ready, to put the amount of tomatoes that you wanna use for your pasta in a stir fry pan.Add 2 tablespoon of the pasta water, add the cooked pasta and stir fry for a minute or 2.Add some oil at the end. Yummy Delicious tasty dish.

Buon appetito

agosto 29 369

 

Detox Soup with oriental spice

We are soup lover so I m always looking for new recipe.

A while ago I discover this wonderful blog called  http://blog.giallozafferano.it/msp/  that has a lot of Weight Watchers recipe and I fall in love so today I wanna share one of her recipe that I tried today, Monday after the big Easter Dinner.

We had so much food that today we need to detox our body.

This soup is very easy to make and the vegetable in it are very purifying and full of vitamins and fiber also it has just 3 Weight Watchers point.

You just need few ingredients like carrots, onion, potato, leek and few spice like paprika, cumin, cinnamon and very important Turmeric  that will help you will help detoxify the stomach and intestines and facilitate the elimination of fat.

So let’s do it,let’s flush away some bad fat

 

Ingredients for 4 people

2-3 potato

2-3 carrots

1 leek

1 onion

1 teaspoon cumin

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon cinnamon

a sprinkle of love

Suggestion:if you have kids used just half teaspoon for every spicy like I did for the first time but next time I will use all teaspoon because they loved it.

 

Method:

Clean your vegetable,peel your carrots and potatoes, cut off the green part of your leek and take off just the white part and cut everything in small pieces.

Put everything in a big pot and add the spices.

Pour the water in covering the vegetable.

Turn the heat on high and let it cook until it starts to boil and then lower down and let it cook for almost an hour until the vegetable are cooked.

Now with your immersion blender mix everything until is nice and creamy.

Add some salt and voila’ dinner is ready

Buon Appetito

 

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Carrots and Apple Healthy Sponge Cake

 

This cake is very delicious, light and healthy, the combination of apples and cinnamon will make your house smell divine.

My kids love it and sometimes I make it for breakfast, also it does stay for a few day on the counter,  you will just need to cover it with a kitchen towel.

Also I highly suggest to make it with your children,it can be a great activity at the end of the day kids love to stay around mommy.

Ingredients:

  • 100 grams flour for cake
  • 100 grams whole wheat flour
  • 125 ml vegetable oil
  • 100 grams brown sugar
  • 175 grams apple chopped up
  • 175 grams carrots shredded
  • 75  grams nuts I used almond chopped
  • 2    eggs
  • 2   tablespoon honey
  • 2   teaspoon cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • a sprinkle of love (don’t ever forget that)

 

Method:

  • In a bowl whisk   eggs and sugar, honey, oil and then add the apples, carrots and nuts.
  • In a separate bowl sift flours, baking soda,  salt and cinnamon.
  • Add the flours mixture to the first bowl and mix for a bit.
  • In a cake pan spread some butter, put the parchment paper around and pour the mixture.
  • Bake in the oven for 45 minutes at 350
  • Buon Appetito

healthy sponge cake

 

 

SQUASH AND POTATOES SOUP

SQUASH AND POTATOES SOUP

Fall is coming and my favorite part is the variety of squash that we have. I love to use squash for my cooking, I use it in so many way, for example:  Gnocchi, Risotto, Soups, Roasted it, Muffin, Pasta sauce; I love it for stuffing my Ravioli and so many other way. Squash is very versatile and most important is very healthy so I highly suggest you to add it to your family menu.  This is one of the easiest ways to use it, making a soup. My favorite squashes are: Butternut Squash and Kabocha. For cooking I try to avoid the pumpkin, I use that for Halloween decoration and carving.

One of my favorite family traditions is to go to the pumpkin patch to pick up the pumpkin for Halloween. I really love that, I enjoy the afternoon with my kids choosing the best one and touring around the farm.

Last year I add Squash Gnocchi to my cooking classes list and they were a great success, my clients loved them so much, they are very different from the potatoes Gnocchi but still really good. Let me know if you like this recipe.

Ingredients:

  • Half  squash cut it in small pieces
  • 1 Garlic or half onion
  • 2 potatoes cut in small pieces
  • 2 tablespoon oil
  • 600 ml  of vegetable broth
  • Parmigiano Reggiano
  • Salt and pepper to taste
  • Nutmeg if you like
  • A sprinkle of love

Method:

  • Put the oil and garlic in a pan and let them stir fry for a bit.
    Add the potatoes and the squash and stir fry for few minutes.
    Now it’s time to add the broth, put the lid on and let it cook for 30 minutes until the vegetables are soft.
  • After that you can mix everything with a blender, if it’s too thick you can add more broth.
  • When everything is blended add 1/2 teaspoon of nutmeg if you like, Parmigiano Reggiano cheese and some oil EVO. Enjoy it like this or if you like you can add some crispy pancetta or bacon, it will defiantly give more flavors.