Talin’s Special Pomegranate Vegetable Salad

Pomegranates are one of my favourite fruits to eat and pomegranates can be used in so many ways as juices, a snack, salads and so much more. Pomegranates Originated from Armenia. Even though the Apricot is Armenia’s National fruit, but Pomegranates are equivalent to that. Pomegranates have so much nutrients and health benefits. You can get them at your local grocery store or specialty grocery stores. They are lovely fruits and I like them a lot. Well, here is how you make Talin’s Pomegranate Vegetable Salad.

You will need:

– 1 Red Onion – Chopped into Salad Size…

– 1 or 2 Romaine Lettuce – the full thing —- depends on how many people will be having salad.. Wash the romaine lettuce

– 2-3 Pomegranates — take the red seeds out — first before doing so, wash the pomegranate from the outside….

– Washed 1 Green Pepper — chop into salad size pieces.

– Half of a Cucumber or a whole one — Washed and chopped  into salad size pieces.

– 1 or 2 tomato’s on a vine — washed and chopped into salad sized pieces.

– 2 or 3 Celery Sticks WASHED. Chopped into elbow macaroni like pieces but slightly bigger…..

– 2 Lemons washed skin — Squeezed  ————— Mix this with the 2 ingredients below:

– 2 tablespoons of Olive Oil

– 2-3 sprinkles of SEA SALT

—- Optional — You can put Feta Cheese, A little Cracked black pepper, Black Olives…

*****Remember to wash all your ingredients very well and discard the ends.******

To Prepare:

Just incorporate all the salad ingredients into a big salad bowl, then add the pomegranate seeds on top then the Lemon Olive Oil juice, then toss and mix the salad very well until all the ingredients incorporate with each other and there you have it. A HEALTHY SALAD.

Enjoy!!!!

Talin’s Avocado Dip

Talin’s Avocado Dip.

– 2 or 3 Avocado’s mashed up with little chunks of avocado left.
– Half teaspoon of sea Salt
– Half teaspoon of black or cracked pepper (Optional)
– 3 or 4 tablespoons of Creamy coleslaw dressing
– 1 teaspoon of lemon

You can also put Lime too instead of the Lemon. depends on your taste.

Optional black pepper or cracked pepper. Some cannot have that in their meals.

Depending and According to how many people you have, make the quantity of ingredients to put in the dip, Play around with it and test it for your liking. Great for parties, gatherings, dinner gatherings, during Game time, at the cottage, at home, with friends, family, co-workers, you can even take it to a potluck.

You can serve it with celery, carrots, broccoli, cauliflower, green peppers, red peppers, orange peppers, grape or cherry tomatoes, pita chips, chips, Doritos, crackers, nacho chips, you can make it as a spread in a tomato sandwich, . Bon apetit!

Talin’s Cauliflower Pilaf Rice Medley With Ground Beef

Hello, as you may or may not know, I love the kitchen and cooking and baking and here is the recipe for today.

What you need:

Half a cauliflower — Cauliflower must be washed, then cut up into bite sized pieces.

3 Cups of Parboiled Rice — Washed well of about 3-4 times —

3 tablespoons of Margarine Butter

1 Extra Lean or Lean Ground beef — about 1 cup full or 2 cups full

1 and a half teaspoon of Nutmeg

1 teaspoon of All Spice.

2 teaspoons of salt

A handful or two of each of —- Pine Nuts, Slivered Almonds, Walnuts in pieces. Not too small though, —-

3 Teaspoons of Olive Oil

————-

How to Prepare:

Take a large pot

First you cook the ground beef well done with the Margarine butter, then you add in the Nutmeg, Allspice, Salt after it is cooked thoroughly –

as the meat is cooking in a separate pan with the olive oil, you incorporate the pine nuts, slivered almonds and walnuts and get them to a golden brown. Do not let it burn. take it off the burner… KEEP THIS UNTIL THE END

then you go back to the meat, as you cook that take the washed cauliflower and distribute it evenly and do not mix with the meat….

then you put the washed rice over the cauliflower and spread it evenly — AGAIN DO NOT MIX

then you add the Finishing touch of the pine nuts, slivered almonds and walnuts —- AGAIN DO NOT MIX.

Then you take 6 and a half to 7 cups of water – put into the pot and let it come to a boil,

after it comes to a boil, put the pot cover and leave it slightly open about an inch or half an inch and put the stove onto medium and leave it cooking for about 10-15 minutes. depending how long the water fades. it can be more.

You don’t want the rice to be mushy. just make it al dente…..

BON APETIT!

Talin’s Special Pomegranate Vegetable Salad

Pomegranates are one of my favourite fruits to eat and pomegranates can be used in so many ways as juices, a snack, salads and so much more. Pomegranates Originated from Armenia. Even though the Apricot is Armenia’s National fruit, but Pomegranates are equivalent to that. Pomegranates have so much nutrients and health benefits. You can get them at your local grocery store or specialty grocery stores. They are lovely fruits and I like them a lot. Well, here is how you make Talin’s Pomegranate Vegetable Salad.

You will need:

– 1 Red Onion – Chopped into Salad Size…

– 1 or 2 Romaine Lettuce – the full thing —- depends on how many people will be having salad.. Wash the romaine lettuce

– 2-3 Pomegranates — take the red seeds out — first before doing so, wash the pomegranate from the outside….

– Washed 1 Green Pepper — chop into salad size pieces.

– Half of a Cucumber or a whole one — Washed and chopped  into salad size pieces.

– 1 or 2 tomato’s on a vine — washed and chopped into salad sized pieces.

– 2 or 3 Celery Sticks WASHED. Chopped into elbow macaroni like pieces but slightly bigger…..

– 2 Lemons washed skin — Squeezed  ————— Mix this with the 2 ingredients below:

– 2 tablespoons of Olive Oil

– 2-3 sprinkles of SEA SALT

—- Optional — You can put Feta Cheese, A little Cracked black pepper, Black Olives…

*****Remember to wash all your ingredients very well and discard the ends.******

To Prepare:

Just incorporate all the salad ingredients into a big salad bowl, then add the pomegranate seeds on top then the Lemon Olive Oil juice, then toss and mix the salad very well until all the ingredients incorporate with each other and there you have it. A HEALTHY SALAD.

Enjoy!!!!

Talin’s Spinach, Mushroom, Red Onion, Whole Wheat Spaghetti in Mushroom Sauce

I have not written a recipe in a while, so I decided that today is all about a healthy recipe. My new years 2012 resolution is to get more healthy, eat well, have regular physical activity and have a well-balanced diet. Eat everything of the food groups, but everything has its limits. Now today, I’d like to start with Spinach, Mushroom, Red Onion Whole Wheat Spaghetti with Mushroom Sauce.

Ingredients needed:

Basil,

Oregano,

Salt (Mushroom Sauce will have Salt in it, but just add a little bit more into it)

10-15 Mushrooms(Regular and cutting them until each mushroom becomes 4 Pieces),

2 Red Onions Chopped,

Fresh Bagged Spinach — One or Two Bags

Whole Wheat Pasta — 750 g or 900 g —– Serves 3-5 people.

Mushroom Soup Sauce — 1-2 cans

Olive Oil

To Prepare the Sauce: Remember to wash the spinach, then wash the mushrooms and the onion before chopping.

you put olive oil into the Spaghetti Sauce Pan — make sure its deep enough to then put the whole wheat spaghetti to mix together….

Put in the chopped red onions to cook, but do not overcook the red onions as it will lose its colour…. cook on medium heat.

then quickly put in the mushrooms after the onions cook just a bit

then put in the basil, a dash of salt and Oregano into the pan and start mixing….

then after without chopping the spinach, just put it all into the pan and it will shrink in size. you do not need to cut the spinach.

then your done….. make sure the onions are still red to make it look good and the nutrients from the onions will not go away….

Then you will put in the Mushroom sauce and let it all cook until warm to hot….

To Prepare the Whole Wheat Spaghetti

In a pasta pot put water, but just enough and keep an eye on it so it wont overflow when it boils… add salt and olive oil into the water.

after the water has completely boiled put in the whole wheat spaghetti and let it cook for 10 minutes to 12 minutes MAXIMUM until its al dente. don’t overcook spaghetti or any type of pastas.

Remember to mix the pasta in the water instantly after putting it in and keep mixing the whole wheat spaghetti so it wont stick together every 3 minutes until its cooked

————————————————

Then you drain the water from the spaghetti and you mix in the spaghetti with the sauce and your done…

—— Eat Immediately. You can put Parmesan cheese on top or feta cheese, but make sure the feta cheese is not so salty… there are different types of feta you can buy from a specialty grocery store or a cheese factory or something.

Then your done!

BON APETIT!

Talin’s Healthy Avocado Apple Spinach Salad.

I have not written a recipe for sometime now. Today is the day I want to share with you all a recipe I came out with this past week. My Healthy avocado, apple, spinach Salad with other healthy ingredients. Since I am on the path of weight loss and getting fit, I has to do with the food consumption and what you eat as well. Remember to have a balanced diet and as well as exercise incorporated into it. I have been eating with smaller portions and have been incorporating a lot more greens, veggies and fruits. It’s very important to have when losing weight. without further delay, here is my recipe:

Ingredients & Amount Needed

1 or 2 bags of Fresh Baby Spinach — Wash them really well. – Do not get rid of the stems as the stems have a lot of nutrients in them as well.

3 Avocado’s —- Cut them into medium cubes — Put them aside in a bowl— Add this one last on top then toss — Avocado’s do not last for a long time, so you must consume it when you cut it.

2 Green Apples — Washed really well — Sliced then stack them together and cut the slices into long pieces — then toss

1 Red Onion — Medium Sized — Chop it in the middle, then make 2 – 3 slices on each side horizontally, then cut 3 times vertically. then toss

1 cup of Almonds — With the skin on top — Non Salty Non Seasoned – then toss

15 Fresh and Very red Cherry Tomatoes or as desired — Washed well— then toss

Dressing Ingredients All Mixed into a separate bowl before adding to Salad.

3 tbsp of Dijon or Regular Mustard

2 tbsp of Olive Oil

half to 1 teaspoon of salt – flattened

sprinkle of cracked black pepper

2 tablespoons of balsamic Vinegar

1 teaspoon of ground powdered Mint – OR Mint Leaves

1 tablespoon of squeezed Lemon.

—————

Mix the dressing ingredients very well before adding it to the Salad —- Then toss the salad with the dressing mix.

You can serve this with grilled chicken breast with natural seasonings, with Brown Rice.

Or you can eat it just like that.

Then Voila! you have a healthy and great salad

 

BON APETIT!

Armenian Pizza — Laghmajoun – MesaShod – Armenian Style

Hello All, this is my last Delicious week recipe.

 

Armenian Pizza 🙂

 

Enjoy the recipe

 

Printed from THEGUTSYGOURMET.NET

INGREDIENTS: Makes 10-12

 

Dough:**See Note

• 1 teaspoon active dry yeast

• ½ tsp sugar

• ½ cup lukewarm water

• 3 cups all purpose white flour

• ½ tsp salt

• 1 tablespoon olive oil

** NOTE: You can use medium sized fluffy flour tortillas and skip the dough making. Be sure when

you bake the lahmajoon/lahmacun, that you oil the baking sheet when you bake them.

 

Topping:

• olive oil for the brushing the dough before the topping

• 1 tablespoon butter

• 2 cloves crushed garlic

• 1 large onion, grated

• 1 tomato skinned and chopped – put tomato in a deep bowl and cover with boiling water for 2

minutes, remove and peel. Leave seeds and juice with the tomato, do not discard.

• salt to taste

• 1 – 2 teaspoons sugar

• 12-16 oz ground lamb – can use 85% fat ground beef.

• 2 tablespoons tomato paste

• 1 tsp red pepper flakes

• 1 large lemon, juice of

• 1 green bell pepper, finely diced

• 1 pickled Jalapeno pepper finely chopped

• 1 cup flat leaf parsley, finely chopped

• 1 cup fresh spearmint, finely chopped

• 1 tsp. cumin

• 1 tsp. paprika

 

MAKING THE DOUGH:

** NOTE: You can use medium sized fluffy flour tortillas and skip the doughmaking. Be sure when you bake the lahmajoon/lahmacun,

that you oil the baking sheet when you bake them.

 

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, cover the bowl. Keep the mixture in a warm place

for about 15 minutes to full activate the yeast.

 

Add the yeast mixture to the remaining flour and water. Knead well until the dough is soft and smooth.

 

Place the dough in a large oiled bowl, cover and let sit in a warm area of your kitchen for 1 hour or until the dough has doubled

in size.

 

Take the dough out and punch down. Divide the dough into 10-12 balls just slightly smaller than a tennis ball. Roll and set aside

on a floured surface and cover with a damp towel. Set the oven at 450º F.

 

MAKING THE TOPPING:

Add the onion, garlic and butter to a skillet and sautè until translucent. Take off the stove and let cool.

 

Take all your prepared vegetables and place them all in a large bowl. If you have a food processor, this would be the time to

give all the vegetables a few pulses to get them all into a fine spreadable size. DO NOT PROCESS TO AN UNIDENTIFIABLE MUSH!

 

Add pepper flakes, salt, sugar, paprika, cumin and lemon juice into a large bowl with the other ingredients and mix well by hand

until you have well mixed, spreadable topping.

 

Take balls of dough and roll into a round, circle or an oval measuring up to 1/16 to 1/8 inches in thickness. Place on a baking

sheet that has been oiled with olive oil, canola oil or cooking spray. Brush each round with olive oil (Extra Virgin is best). Top

with 2-3 tablespoons of the topping and spread the topping very thinly. Make sure you have an even layer.

 

Each baking sheet will hold two lahmajoon/lahmacun. You should have 3 or 4 baking sheets to keep things moving. Keep your

eye on the sheets in the oven to make sure they bake evenly. You may have to move things around the oven.The oven should

remain at 450°F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally

will stay between 400º F and 350ºF. Cooked Lahmajoon/Lahmacuns are crispy at the edges and pliable in the center. You can

stack your finished lahmajoon/lahmacun topping side to topping side and bottom to bottom. Cover them with a damp towel to

keep them from getting too brittle.

 

You are now ready to fill them with fresh parsley, cucumber slices, sweet onion slices or other fresh veggies and a drizzle of

lemon juice and extra virgin olive oil, roll them up and enjoy these Anatolian delights.

Armenian Cheese Boreg

Hi Everyone,Tomorrow will be the last of my Middle Eastern Armenian Recipes week, then I will resume to the regular blogging. Enjoy the last 2 recipes of today and tomorrow.

A phyllo dough turnover filled with cheese and parsley and baked to a golden brown. Similar to the Greek Spanakopita, but a bit more cheesy and lighter in texture. They can be served hot or at room temperature Like many Mediterranean and Middle Eastern recipes, the phyllo dough co-stars with the feta cheese to make this a spectacular snack. The packaged phyllo dough available today makes recipes like this a cinch, compared to the exhausting and time consuming drudgery of rolling out sheets and sheets of tissue paper-thin phyllo dough.

RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

INGREDIENTS: Makes 2 dozen

●   ½ pound, or more,  butter melted,  or better yet Clarified Butter.

●   Purchase 1 box phyllo dough at your supermarket (Athens or Apollo brands are the best).  You will
     need the whole box.

FILLING: 
●  1½ lbs. Jack cheese,  or ricotta,  or Armenian or Greek (Feta) cheese. Mix or take your choice.  Feta is
    the most authentic.  I like to mix feta and jack cheese ½ and ½.
●  1 cup chopped Armenian or Italian parsley,  Flat leafed.
●  2 eggs [beaten well]
●  ½ teaspoon salt
●  ½ teaspoon white pepper
●  Mix the above ingredients for the filling

DIRECTIONS: 

1.  Preheat oven to 400°F

2. Cut your phyllo dough sheets into 4 inch wide strips and the length of the longest dimension of the
    sheet of phyllo.

3. Brush a strip with butter and place another strip on top of that strip.  Butter that strip and add
    another until you have stacked 4 buttered strips.  

4. Place a tablespoon(s) of filling on the end of the strip and fold over the end into a triangle.  Now as
    you would fold a flag,  fold the filling and strip into a successions of triangular folds until you reach
    the end.  Brush butter on both sides and place on a baking sheet.  Do this until all the phyllo or the
    filling is used up.  Should come out pretty close to even and approximately two dozen triangular
    turn-overs..**SEE COOK'S NOTES**

5. Bake the cheese boreg triangles in a 400°F oven for approximately 20-25 minutes until they are
    golden brown.

6. As soon as they are cool enough to handle,  serve as an appetizer or a side dish

**COOK'S NOTES** 
1.  If you only need a dozen, you can now put a tray full in the freezer and freeze.  When frozen,  you
     can store them in your freezer in plastic zip-lock® bags and bake them,  without thawing,  at a later
     date.

Talin’s Cauliflower Pilaf Rice Medley With Ground Beef

Hello, I have not written up a recipe in a few days, so I decided to write one today. Its my Cauliflower Rice Pilaf Medley with Ground Beef…

What you need:

Half a cauliflower — Cauliflower must be washed, then cut up into bite sized pieces.

3 Cups of Parboiled Rice — Washed well of about 3-4 times —

3 tablespoons of Margarine Butter

1 Extra Lean or Lean Ground beef — about 1 cup full or 2 cups full

1 and a half teaspoon of Nutmeg

1 teaspoon of All Spice.

2 teaspoons of salt

A handful or two of each of —- Pine Nuts, Slivered Almonds, Walnuts in pieces. Not too small though, —-

3 Teaspoons of Olive Oil

————-

How to Prepare:

Take a large pot

First you cook the ground beef well done with the Margarine butter, then you add in the Nutmeg, Allspice, Salt after it is cooked thoroughly –

as the meat is cooking in a separate pan with the olive oil, you incorporate the pine nuts, slivered almonds and walnuts and get them to a golden brown. Do not let it burn. take it off the burner… KEEP THIS UNTIL THE END

then you go back to the meat, as you cook that take the washed cauliflower and distribute it evenly and do not mix with the meat….

then you put the washed rice over the cauliflower and spread it evenly — AGAIN DO NOT MIX

then you add the Finishing touch of the pine nuts, slivered almonds and walnuts —- AGAIN DO NOT MIX.

Then you take 6 and a half to 7 cups of water – put into the pot and let it come to a boil,

after it comes to a boil, put the pot cover and leave it slightly open about an inch or half an inch and put the stove onto medium and leave it cooking for about 10-15 minutes. depending how long the water fades. it can be more.

You don’t want the rice to be mushy. just make it al dente…..

BON APETIT!

Armenian Sesame Cookies

” ARMENIAN SESAME COOKIES ”

All purpose flour 3 and 1/3 cups
Baking powder 1½ tsp

Salt ½ tsp
Unsalted butter, melted 1 cup or 2 sticks
Milk ½ cup
Sugar ½ cup
Egg 3 large
Sesame seeds 1 cup

Preheat oven to 325 degrees Fahrenheit, and line cookie sheets with parchment paper.

Combining all wet ingredients
Combine flour, baking powder, salt together and set aside.

Whisk together melted butter and milk in a large bowl, then add sugar and continue whisking until the sugar is mostly dissolved.

Add one egg and whisk again thoroughly.

Gently stir in the flour mixture to make a soft dough.

On a lightly floured surface, divide dough into 36 pieces of approximately equal weight. Roll each piece of dough into a 4 or 5-inch strand. Connect the ends to make a circle and set aside. Finish shaping all the cookies.

Place a couple of tablespoons of sesame seeds in a shallow dish.

Beat two eggs well to form an egg wash. Paint each cookie with egg wash and gently press its top into the dish of sesame seeds.

Arrange cookies, seeded side up, on prepared baking sheets, spacing about an inch apart. Adding a little sesame seeds to the dish at a time to keep them from getting all sticky from the egg wash.

Bake sesame cookies for about 30 minutes or until they are golden and dry. Cool cookies on baking pan on wire racks. Store them in airtight
containers to preserve their crisp texture.

Credits to the Recipe www.sugarbakingblog.com

Talin’s — Armenian Tabouleh Salad

Hello, today is the day where the week of Delicious Armenian and Middle Eastern Food Recipes Kick off as I had stated a couple of days ago. I would like to start with Tabouleh Salad (TAB-OO-LEI). Without Further do, Here is the moment you have all been waiting for.

is a healthy and tasty salad served throughout the tables of Armenian, Middle Eastern People. It is important to incorporate
fresh parsley and mint when making this masterpiece we call tabouleh. Many traditional Lebanese and Armenian recipes for tabouleh use a
much higher proportion of parsley to bulghur. If you prefer this style more than the rest, increase the parsley to 3 cups as desired to your preference.

Ingredients include:
1 cup fine (#1) bulghur wheat
1 1/2 cups fresh parsley, chopped finely
3/4 cup cooked chick peas, chopped (Not necessary but if you like you can include this into it)
1 cup green onions, thinly sliced
1 large tomato, chopped to fine pieces
1/4 cup fresh mint, chopped finely
1/4 cup extra virgin olive oil
1/4 cup lemon juice
salt to taste and to preference.

Preparation
1. With the bulghur mix with 2 cup cold water and let stand 1 hour to slightly soften.
2. Press out excess moisture and water in strainer.
3. Wash parsley thoroughly, and then drain and pat dry with paper towels, remove the stems and discard, finely chop leaves.
4. Mix the parsley with the bulghur in a large bowl, add chick peas(optional), green onions, tomato and some fresh mint.
5. Combine the oil, lemon juice and salt, pour over tabouleh and mix thoroughly and constantly.
6. Chill well before serving in the refrigerator for over 2 hours or you have the tabouleh salad instantly. Depends on the time you have.
7. Spoon tabouleh into small bowls lined with lettuce leaves for presentation and you can decorate the tops too with any ingredient not chopped in the recipe above.

Serve with pita bread or you can just eat it like that..

Notes
If you can’t find #1 bulghur, use #2 (medium sized bulghur) instead.

Talin’s Red Kidney Bean Dip Recipe

Hello everyone, I haven’t written a recipe in a while, so I decided today I write about my Red Kidney Bean dip. It is how you make humus, but there are some things that are different into it. Here goes:

Ingredients/Quantity needed:

One or 2 large cans of 540 ml of Dark Red Kidney Beans. (washed thoroughly after opening)

4 tablespoons of tahini

1 to 2 teaspoons of sea salt (regular iodized salt is not good to use)

2-3 cloves of Garlic

2-3 tablespoons of Lemon Juice Squeeze

1 teaspoon of Ground Cumin

1/2 teaspoon of Sweet Paprika

2 tablespoons of Extra Virgin Olive Oil.

half-one cup of water….. or as desired texture, but for dip, it shouldn’t be too tender.

How to prepare:

Get a food processor, and first add in the tahini, Olive Oil, water, lemon and garlic. Process it very well until garlic is well pureed

then you put the ground cumin, sweet paprika, salt into the mix….. beat that very well.

then add the dark red kidney beans —– check to see for tenderness, and the dip should be in between dense/tender… not too much as long as its dip-able.

 

Makes a good snack, makes a good dish for parties and everything.

Bon apetit!

Have a great one!

 

Talin’s Biscotti With Fennel and Slivered Almonds

Hello! Today I want to write a recipe and it is my Biscoti With Fennel and Slivered Almonds.

What you will need:

4 Large Eggs

2 and a half cups of flour

2 teaspoons of baking powder

1 teaspoon of vanilla extract

a little more than half of canola oil

half a cup of slivered almonds

2 tablespoons of fennel

1 cup sugar.

—————————————–

How to Prepare:

Take out a cake mixer beat the eggs really well, then put in the oil, then vanilla….

then you put in the baking powder, flour, sugar, and fennel…

after you stop the machine, put in the slivered almonds

————

preheat the oven to 350 degrees — then with parchment paper, make sure the biscotti is about an inch and a half thick and a little long. should make about 4 pieces.

then you put it in the oven and make sure it turns golden brown on top. take it out of the oven and keep the oven on, and then let it cool for a few minutes, then cut them up into bite sized pieces or how biscotti’s are cut and then put them back in the oven and wait til the inside gets golden brown and there you have it. BISCOTTI 🙂

ENJOY!

Talin’s Avocado Recipe Special – A Whole New Twist into Avocado!

I know that Avocado’s are high in fats, but they are good fats and a lot great health benefits come from Avocados. It’s a yummy yet scrumptious vegetable and it does wonders for the body, heart, facial complexion, gives you great energy, hair follicles, and helps keep your hair shiny and vibrant. Did you know it also helps prevent so many cancers, it is also great for the eye health, and the metabolism. Its a great treat that keeps the doctor away and on your way to a healthy, vibrant, you. It is incredible what you can do with food and how merge different spices, herbs, flavors and types of food together. I love the art of cooking and it is one of the greatest things to do in my book. Well without further delay, Here is a recipe I came out with all on my own with experimenting the other day making a healthy hearty lunch. This does not require Lettuce. It is a salad, but without the Lettuce.. This is a one person Serving as I did this for my own as I am losing weight and on my way to a healthy new me.

What you will need and how to prepare:

1-2 Avocados – Wash the shell, Make sure that its a little tender and cut in the middle and all around and then to separate it, just do a little twist and take it out and then the seed in the middle just put a small hole with your knife and take it out. The take the avocado and cut it up in different sizes and shapes. It doesn’t need to be so perfect. Put this at the very last…. —- Make sure when you get Avocados from the grocery store, make sure the shell is green to slightly darker colour and make sure you keep it out about a day or 2 or else it will be very hard to chew and cut into and the taste will not be there. So keep that in mind. its best to consume the Avocados within the week you purchase them. They do not last very long.

1 red Onion — Only Use half of it. Chop the Onion into bite sized pieces as for salad. After doing so put it in your salad bowl.

1 green Onion — Wash then chop them into small pieces. Use both the white and green parts of it. (do not get confused with the regular cooking onions) these ones look like leeks, but they aren’t

1 Red Apple — Wash and take out the core of the apple, chop it up with the apple skin….

half a cucumber — wash and thinly slice the cucumber then put it into the salad

1 Celery Stick — Wash and chop it into a moon shape or like how you see the elbow macaroni style:

1 Tomato on the Vine — Wash first they happen to be one of the best for salads with Avocado and Apples — Cut them up into half and then chop them into half moon shape and put it into the salad

1-2 Fresh Lemons — Washed Thoroughly on the top, Freshly Squeezed — A dash of Black pepper, A dash of Salt, lightly zest with Lemon skin, Extra Virgin Olive Oil — Mix them together, drizzle it on top, then add the avocado and lightly mix it all, and don’t mush up the avocado. You want to taste the avocado and apples together with a sweet and sour touch to it with the lemon. There you have it!

Enjoy your meal!

Talin’s Healthy Avocado Apple Spinach Salad

I have not written a recipe for sometime now. Today is the day I want to share with you all a recipe I came out with this past week. My Healthy avocado, apple, spinach Salad with other healthy ingredients. Since I am on the path of weight loss and getting fit, I has to do with the food consumption and what you eat as well. Remember to have a balanced diet and as well as exercise incorporated into it. I have been eating with smaller portions and have been incorporating a lot more greens, veggies and fruits. Its very important to have when losing weight. without further delay, here is my recipe:

Ingredients & Amount Needed

1 or 2 bags of Fresh Baby Spinach — Wash them really well. – Do not get rid of the stems as the stems have a lot of nutrients in them as well.

3 Avocado’s —- Cut them into medium cubes — Put them aside in a bowl— Add this one last on top then toss — Avocado’s do not last for a long time, so you must consume it when you cut it.

2 Green Apples — Washed really well — Sliced then stack them together and cut the slices into long pieces — then toss

1 Red Onion — Medium Sized — Chop it in the middle, then make 2 – 3 slices on each side horizontally, then cut 3 times vertically. then toss

1 cup of Almonds — With the skin on top — Non Salty Non Seasoned – then toss

15 Fresh and Very red Cherry Tomatoes or as desired — Washed well— then toss

Dressing Ingredients All Mixed into a separate bowl before adding to Salad.

3 tblsp of Dijon or Regular Mustard

2 tblsp of Olive Oil

half to 1 teaspoon of salt – flattened

sprinkle of cracked black pepper

2 tablespoons of balsamic Vinegar

1 teaspoon of ground powdered Mint – OR Mint Leaves

1 tablespoon of squeezed Lemon.

—————

Mix the dressing ingredients very well before adding it to the Salad —- Then toss the salad with the dressing mix.

You can serve this with grilled chicken breast with natural seasonings, with Brown Rice.

Or you can eat it just like that.

Then Voila! you have a healthy and great salad

 

BON APETIT!