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Showing posts from May, 2021

Grilled Chicken Salad + Homemade Sweet Onion Dressing

  Ingredients 4 boneless skinless chicken fillets, about 5 oz each 1 Tbsp avocado oil, or olive oil 8 packed cups mixed lettuce leaves 1 cup cooked fresh or thawed frozen organic corn kernels 1.5 cups halved cherry tomatoes 1/3 cup chopped pecans 4 hard-boiled eggs, peeled and chopped 1 ripe avocado, diced Sweet Onion Dressing: 2 fresh garlic cloves, pressed 1 small sweet onion, chopped 4 Tbsps extra virgin olive oil, divided 1/4 cup apple cider vinegar 1/2 a fresh lemon, juiced sea salt and freshly ground pepper Instructions Heat a grill pan or an outside grill on medium-high heat. Rub chicken with sea salt, pepper and a bit of oil, then add it to the grill. Cook for about 5 minutes per side, or until cooked through and no longer pink in the inside. Set aside on a chopping board, cover and rest for a couple of minutes, then slice thin. Heat 1 Tbsp oil in a skillet over medium-high heat; saute garlic and onions for 6 minutes, or until soft and golden brown. Place caramelized garlic &am
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Healthy Mango Banana Smoothie

Ingredients ▢ 2   bananas ▢ 1   lb   frozen mango chunks   ((about 3 cups)) ▢ 1 1/4   cup  almond milk Instructions Blend everything together. Serve and enjoy!  
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Brownie Double Chocolate Mousses Cake

  INGREDIENTS  For the brownie base: 1/2 cup (120g) butter 4.2 oz. (120g) semi-sweet chocolate (72%), chopped 1 cup (200g) sugar pinch of salt 2 medium eggs 1/4 cup (60ml) milk 3.5 oz. (100g) all-purpose flour For the chocolate mousse layer: 14 oz. (400g) semi-sweet chocolate (72%), chopped 14 oz. (400g) milk chocolate, chopped 6 medium eggs, separated 3 gelatin leaves 3 3/4 cups (900ml) heavy cream 1/2 cup (100g)sugar. DIRECTIONS 1. Preheat the oven to 350˚F (175°C). Grease a 9 inch (23cm) springform tin and dust with some flour. Set aside. Chop the chocolate for the brownie. 2. Add the butter and chocolate to a small saucepan and heat up to melt both slowly. Add sugar and salt and stir until combined. Remove from the heat and let cool down for 10 minutes. Add eggs and milk and mix until well combined. Sift the flour on top and fold in until just combined. Transfer the batter to the tin and smooth out the top. Bake for 22 minutes. The brownie should look slightly under-baked. Take out
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Easy Fresh Strawberry Mousse

  Ingredients 12 1/2   ounces   strawberries (3/4 pound) 1/2   cup   granulated sugar 1   cup   whole or whipping cream   (cold) extra strawberries for topping Instructions Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree.  Remove 1/2 a cup of puree and set aside. In a cold bowl add the cream and beat until stiff peaks form.  Then fold in the remaining puree (not the 1/2 cup) gently. Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse.  Refrigerate for approximately 1 hour or even over night if desired.  Top with fresh sliced strawberries and serve.  Enjoy. for size purposes, the glasses I used hold 1 cup of water.
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Mango Panna Cotta - Mango Dessert Recipes

  Ingredients    Fresh cream  1 1/4 cup (I used Amul cream)    Full fat milk  3/4 cup    Sugar  1/2 cup (a little less than 1/2 cup)    Vanilla essence  1 tsp    Cardamom powder  1/4 tsp    Agar agar  2 tsps OR 1 1/4 tsps gelatin    Water  3 to 4 tbsps (warm)    For Mango Coulis:    Mango puree  1 1/2 cups    Sugar  2 tbsps (add according to sweetness of mangoes)    Lemon juice  1 tsp    Cardamom powder  pinch Method for making Mango Panna Cotta To prepare mango coulis. In a small vessel, add the mango puree, sugar, cardamom powder and simmer for 2 mts. Turn off flame, add lemon juice and mix. Allow to cool. Lightly grease the insides of the bowls you are going to serve the panna cotta. Divide the mango coulis among the dessert bowls and cover with cling wrap and refrigerate for an hour or two. In a small bowl, soak agar agar powder in hot water and keep aside for a few mts. In a stainless steel vessel, add whole milk and fresh cream and bring them to a boil on low flame. Add sugar and
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Coconut Panna Cotta

Ingredients Coconut Panna Cotta: 0.25   oz   packet unflavored gelatin powder,   about 1 Tablespoon 1   Tablespoon   water 2 ¼   cup   canned full-fat unsweetened coconut milk ¾   cup   canned unsweetened coconut cream ¼   cup   granulated sugar Latik: 1   –   14 oz canned unsweetened coconut cream,  or coconut milk Additional Toppings: golden kiwi green kiwi mango Instructions   Coconut Panna Cotta: Grease ramekins or serving vessels with coconut oil. Set aside. In a small bowl, combine gelatin powder with water. Stir and let sit for 5 minutes until moisture has been fully absorbed. In a medium sauce pot, combine coconut milk, coconut cream, and sugar. Set over medium heat and bring to a simmer. Continue to heat until sugar has dissovled. Remove from heat and allow to cool 5-8 minutes. Add in gelatin. Stir until gelatin has completely dissolved. Divide milk mixture among prepared greased ramekins. Cool to room tempeature. Cover or keep in airtight container in the fridge for at least
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Ruby Chocolate Strawberry Swirl Ice Cream Bars

Quick Strawberry Jam: 1   pound   fresh strawberries,   hulled, quartered 5   tbsp   granulated sugar,   or more to taste 1   tbsp   white wine vinegar,   or apple cider vinegar Yogurt Ice Cream: 2   cups   heavy cream,   very cold ⅔   cup   sweetened condensed milk ⅓   cup   plain Greek yogurt,   full fat (5% fat) pinch   kosher salt Chocolate Shell: 10   oz   ruby chocolate chips 1   Tbsp   refined coconut oil   * Instructions   Quick Strawberry Jam: In a heavy bottomed sauce pot combine strawberries and sugar. Cook over medium-high heat, stirring often to prevent burning along the sides. Cook until strawberries have softened and liquid has thickened to a syrup, about 10-15 minutes. Mash fruit, if desired. Remove from heat and stir in white wine vinegar. Transfer to an airtight container and allow to cool in the fridge. Yogurt Ice Cream: Pour cold heavy cream into a chilled mixing bowl. Use a whisk attachment or hand held mixer with beater attachment to whip cream to soft peaks. Add
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