This post has been long overdue! Over the last 2 months I have been nominated for 6 different awards.
The 1st Award came from a dear friend Arlen from Arlen Shahverdyan. Author’s Blog to whom I would like to express my appreciation.
1. Link back to the person who nominated you
2. Post the award image to your page.
3. Tell 7 facts about yourself.
4. Nominate 15 other blogs and inform them about that they have been nominated.
7 Facts About Me:
1. I am fluent in 4 languages.
2. I am blessed to be surrounded by kind people in my life.
3. I am working now at once on two very complex routines (Salsa and Cha-Cha)
4. I am very punctual.
5. I love sunsets.
6. I have a “green thumb”
7. Fall is my favourite season.
I am passing this award to:
- Job Cafe Inc.
- Daily Echo
- Everything under the sun and more
- Consonancias y Disonancias o el Eco del Murcielago de Abril
- The Eye-Dancers
- Compass & Quill
- Ghettos Corner
- HarsH ReaLiTy
- The Real Facts
- Looking for reasoning to a complicated world
- The Melody of Cooking
I once ate lemon-ricotta pancakes at Hotel Gelato, and from then on was hooked.
They are easy to make and you can show off. These citrusy pancakes are very light, rich in flavour and come out perfect every time. You’ll earn the title of Domestic Goddess after you serve them to your family and friends 🙂
Don’t skip the lemon zest – that’s what makes it!
- 1 c light ricotta cheese
- 1 tsp baking powder
- 1 egg
- 3 tbsp all-purpose flour
- 1 tablespoon grated lemon zest
- Combine ingredients and blend until smooth
- Heat a large pan over medium heat; light coat the pan with butter or oil.
- Spoon batter into pan in batches using a 1/4-cup batter for each pancake; cook until lightly browned, about 2 to 3 minutes per side.
- Serve hot, topped with maple syrup and berries
My boyfriend and I celebrated Valentine’s Day the day after as on Thursday our Team was performing at the Toronto Bachata Festival pre-party.
This is the third year I’m lucky enough to spend Valentines Day with the same guy, and we’ve got a tradition now: we make His and Hers pizza. I cook, he cleans 🙂
To drink? How about a bottle local Sparkling White Wine. It’s bubbly so it feels celebratory, and goes well with a light meal.
We went the easy route and made pizza with store-bought dough (whole wheat, of course). We selected our own toppings:
His: mozzarella, arugula, prosciutto, salami, tomatoes, peppers, pesto, Parmigiano-Reggiano.
Hers: arugula, minced garlic, tomatoes, prosciutto, Parmigiano-Reggiano.
And we both had chocolate cupcakes for dessert too!
Back stage – getting ready to perform
This recipe is quick, easy and produces delicious results with minimum effort. This is what I’ll be making for desert tomorrow!
When I saw this recipe from The Melody of Cooking last week I just had to try it. Every ingredient is very healthy and this is something I can eat without feeling guilty.
This is what I used to make this cake:
- 1 tbsp chocolate protein powder
- 1 tbsp wholewheat flour
- 1 tbsp dark cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tbsp raw organic honey
- 1/2 tsp orange extract
- 1 tbsp almond milk
- 1 egg
- Preheat oven to 400F.
- Mix all ingredients in a bowl.
- Place it in a larger pan with water in it, just halfway up the outside of the bowl. This will allow the cake to cook more slowly and evenly.
- Bake it for 20 min.
- 2 tbsp peanut butter
- 1 tbsp plain organic yoghurt
Top it with some sliced strawberries and other berries you like and serve it to your significant other.
As you may have noticed in my previous posts, we eat a lot of soup through the cold late Fall and Winter months (Click here and here). Some soups served as a first course, while others, more substantial versions, are the meal itself (click here and here). This delicious soup is one of those soups that is hearty enough to stand alone. The soup has a bisque-like consistency without the cream – the peanut butter melts into the broth!
This robust and creamy vegetarian soup is very satisfying. You may think you’re cheating by eating such an indulgent dish, but fear not– it’s full of good-for-you mono-saturated fatty acids. Another reason to love this soup is that it comes together in a snap and cooks up in little time. I’ve tried this wonderful soup three years ago and it has become one of our favorites.
Adapted from the Flat Belly Diet Cookbook:
Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 ribs of selery, chopped
- 2 carrots, chopped
- 1 garlic clove, minced
- 3 cups water or vegetable broth
- 1/2 cup natural unsalted peanut butter
- 2 tbsp freshly squeezed lime juice
- fresh cilantro, chopped (I used dill)
- Heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrots; cook for 5 minutes.
- Add the garlic and 2 cups of water.
- Cover and simmer for 30 minutes over low heat until vegetable are very tender.
- Transfer the vegetable to a food processor or a blender and process until smooth.
- Return to the pot and stir in the peanut butter, lime juice and remaining 1 cup of water.
- Cook for another 5 minutes until the peanut butter melts.
- Garnish with chopped cilantro or any other fresh herb and serve.