Dessert CAN be healthy! My husband actually eats this for breakfast. Yummy, slightly sweet and zero guilt. This dessert is packed with nutrients for those healthy people who still love dessert.
This nutty basil version of avocado toast will change your life! Walnuts, basil and olive oil really liven up a bland piece of toast. The texture is perfection. Comfort food and post workout fuel all in one. Enjoy.
This riced cauliflower is a game changer. Cruciferous veggies are packed with nutrients and this recipe is an absolute mouthgasm!
Olive oil, garlic, scallions, tomatoes and Mexican spices!
Enjoy every savory bite!
Missing the warmth of summer already? This taste explosion will lift your spirits and has immunity properties to stave off anything that may be bringing you down!
1 Head of butter lettuce torn into bite size pieces
20 cherry tomatoes cut in half
1 large pink grapefruit a peeled and sectioned
1 endive bulb sliced
Baker & olive Grapefruit balsamic (shake to your taste preference)
Salt and pepper
Toss all ingredients and enjoy
I paired it with grilled Seabass (Grilled Seabass with spinach and avocado salad.).
This recipe is from the kitchen of one of my "FitChicks". She adapted a recipe she found on the pages of Everyday Food Magazine...Gotta love Martha Stewart and Melissa Wolkon!
1 lb gluten free spaghetti (Delallo brand is the best)
1 pint of cherry tomatoes sliced
1 jar of pitted Greek olives sliced
2 handfuls of shaved Parmesan
6 basil leaves chopped
a few splashes of olive oil
Cook pasta in boiling water with a little olive oil. Al dente is about 7 minutes
Drain pasta and sprinkle with a little more olive oil and salt.
Toss with remaining ingredients.
If you want to add protein try:
Grilled shrimp: http://bit.ly/1Rudugu
Grilled chicken: http://bit.ly/1MghCk8
6 tablespoons extra-virgin olive oil and a bit more to grill the steak
1.5 lbs of rib-eye steak about an inch thick
4 cups of baby arugula
2 medium sized roasted red peppers (see instructions)
3 tablespoons of Baker and Olive Sicilian Lemon White balsamic vinegar
8oz of parmesean cheese (Reggiano) peeled off the block with a vegetable peeler
Kosher salt and Pepper to taste
Brush steak with olive oil and sprinkle generously with salt and pepper. Heat bbq grill to high heat and sear each side of steak for 3 minutes to give it a crusty char. Next, lower heat of bbq and cook steak on each side for 5 minutes. Remove steak and allow to rest for 10 minutes or so.
While the steak is grilling, put arugula in a large bowl, cut or tear roasted red peppers into strips and put into the arugula. Peel the parmesean into strips on top of the salad.
Make the dressing: Mix 3 tablespoons of Baker and Olive Sicilian Lemon White balsamic and whisk in w olive oil slowly until the mix is emulsified.
Slice steak into bite sized slices and place on top of the salad. Toss with dressing add salt and pepper to taste.
GO! Enjoy this absolutely delicious explosion of flavor.
Roasted Red Peppers:
Pre-heat oven to 500 degrees. Cut Red Peppers in half. Place halved red peppers on a piece of foil or parchment paper skin side up in the oven. Roast the peppers until all of the skin is blackened. Rotating the pan as needed. (about 25 minutes). After you remove the peppers from the oven place them in a brown paper bag until they cool down enough to handle. Remove skin, seeds, stem etc. and they are ready to go.