My romaine lettuce in my garden…GOING CRAZY…and healthy!
Lettuce Nutrition Facts at the bottom of the post.
Lettuce is a great vegetable: it looks beautiful in your veggie yard, it is healthy on your plate and refreshing on your face.
My friend says lettuce and cucumber on her face work wonders. She looks 10-15 younger than her real age, that’s for sure!
Many of us have the goal of being strong and healthy now and in our 80’s and 90’s ( I personally want to celebrate my 100 year birthday on a bicycle or motorcycle, yes, Sir! ) If you want to be live a long life you need to start eating some anti-aging food and, for starters, leafy greens have to be on your plate every day, lots of them!
I hate that I have to count my calories mostly all the time so I don´t gain weight
I would love to eat beef medallions or a big chunk of steak everyday without knowing that if I did I would clog my arteries with triglycerides and…..oh no!
Cooking everyday? Yup, gets awfully tiring doesn’t it, especially when I have hundreds of other things to do during the day.
I over eat one day then I feel guilty
Spilling food on my new blouse or dress.
When I cannot control myself and have double servings, my belly feels pretty bad. Yes, I hate this feeling and then the guilt…sucks!
I hate when people eat with an open mouth and make noises…it is gross!
I can’t stand to eat with people who don’t have manners at the table.
I don’t like it when people want to impose their eating preferences on me: are you a vegan? I am not. Vegans have this annoying way of preaching their beliefs upon others, it’s my choice and you can’t expect everyone to go vegan.
Gluten in my food.
Having to unbutton my button after eating.
The food delivery people take too long…I lost my appetite by then.
Oh, I hate eating alone.
Do you have something to add to my list? Please feel free to COMMENT down below!
True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds. Vanilla orchids are the only orchids that produce an edible seed. The primary producers of vanilla beans are tropical areas: Mexico, Madagascar, Indonesia, Papua New Guinea.
Approx 2 pounds small potatoes or 5 medium russets eggs, hard boiled diced onion chopped celery mayonnaise yellow mustard (hot dog/ball park type) salt black pepper ground (dry) mustard dill (fresh or dry, same amount) bacon cooked to crisp
Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.
When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.
When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.
Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.
If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving. Enjoy!
This recipe is not only delicious but healthy. It comes from what I call “Brunch Heaven”. It contains protein and it’s rich in vitamin B12.
1 1/2 tbsp rice wine vinegar
1 tsp sesame oil
1/2 tsp honey
1 1/2 tbsp chopped dill
50g (1 3/4 oz) smoked salmon
HOW TO PREPARE IT: In oven: Cut the avocado/s in halves, remove the seed and a bit of the flesh to make a bigger hole for the egg to sit in. Put the halves in a dish, and crack an egg into each half. Now bake it for 15 to 18 minutes depending on your oven temperatures settings. In the meantime you can do the following: mix together the rice wine vinegar, sesame oil, honey and 1 tbsp of the dill. Peel the cucumber then cut it into thin strips. Add to the dressing and mix well. Put the baked avocado half on each plate and sprinkle with the remaining dill. Season to your liking and serve with the cucumber salad.
You can serve the smoked salmon on the side or on top of each avocado half. Enjoy!
Argentina has great food and their steak is delicious. A steak a week is an easy pull in Argentina. Argentine cattle are grass-fed (in contrast to more common grain-fed beef typical in the U.S.). As a result, Argentine beef is not only a better taste experience but also an easier digestive experience. To boot, Argentine steaks are charcoal grilled on a parrilla (i.e. a giant grill, also the word used to denote grill restaurants).
So I let me share with you with yummy steak grilled and spiced to perfection for your palate to enjoy and savor!
1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leave
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.