Archive | March, 2013

What Do Salsa Dancers Eat?

17 Mar

Our Team's Potluck

Team’s Potluck Theme – Healthy.  Great food!

Lately, I haven not been blogging regularly  – our rehearsal schedule is jam-packed.  We are 2 weeks away from debuting our new routine, this is what we are calling the “crunch phase” 🙂

Great Rehearsal!

 Great rehearsal last night! 

Knowing that on Saturday night a 4-hour rehearsal will be followed by the 3-hour costume fitting the girls decided to have a potluck to keep our energy levels up.

On the menu:

  • Quinoa Salad with Kale;
  • Buckwheat with Mushrooms;
  • Chickpeas with Tomatoes, Cucumbers and Feta;
  • Almond Biscotti and Fruits.

I have my favourite biscotti recipe but it’s somewhat time consuming.  Since I was pressed for time yesterday I decided to try a new recipe which promised 45 min (including prep and cooking time).

Almond Biscotti

Almond Biscotti (Yields 16)

Adapted from Healthy Heart Miracle Diet cookbook.

Ingredients :

  • 2 eggs
  • 1/3 raw organic sugar
  • 1 cup whole wheat pastry flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2  cup ground almonds
  • 1/2 cup sliced almonds (raw)


  1. Preheat the oven to 350F.  Coat a baking sheet with cooking spray.
  2. With an electric mixer, beat the eggs and sugar in a large bowl until the sugar is dissolved and the mixture is light and fluffy.
  3. Combine the flour, cinnamon, baking powder, and almonds in a food processor and pulse until the almonds are chopped.  Fold into the eggs to make a stiff batter.
  4. Spoon the batter onto  the baking sheet making 2 logs, leaving about 3 inches between.  Bake for 20 minutes.  Remove from the oven and reduce the temperature to 325F.
  5. Use 2 spatulas to slide the logs to a cutting board.  Cut into diagonal slices (1-inch wide).  Place the slices, cut side down, on the baking sheet and return to the oven.  Bake until golden, 10 to 12 minutes.  Cool on a wire rack.




Canned fish soup, Soviet-Style

13 Mar

Canned Fish Soup

Canned fish may be considered by some to be a junk food, especially if the supermarkets and stores are full of fresh produce, meat, chicken and fish.

Back in the late 80s – early 90s in the Soviet Union regular people didn’t have an opportunity to purchase desired ingredients for their meals.  It was difficult to buy good canned fish, and if someone was able to purchase it they tried to feed the whole family by using a single can.

Almost all homemade meals then were born “out of nothing”.  Canned fish soup is one of these recipes.  Nonetheless, it’s very tasty and full of flavour.

You can make soup from any canned fish (in oil, in tomato sauce, in brine), except smoked canned fish.  My favourite soup was made with canned saury.


  • 6 to 8 cup water
  • Saury blanched in oil, 1 can
  • 3 -4 medium potatoes, peeled and cut 
  • 3 tbsp rice or barley or any other grain (I used oatmeal)
  • 1 small onion,finely chopped
  • 1 medium carrot, grated
  • Salt and pepper to taste


  1. Bring water to a boil and add all ingredients.
  2. Reduce heat to simmer, stirring occasionally, until vegetables and grains are cooked – 25 -30 min if using rice; 40 min if using barley.
  3. I felt it needed some colour and added some chopped kale (about 1/2 cup).

Gluten Free Cake with Almonds and Polenta

10 Mar

Gluten Free CakeI am not much of a baker and don’t have a major sweet tooth.  But once a in while I am craving something sweet and if I come across a recipe that  doesn’t require fancy ingredients it always makes me want to bake.

Couple of weeks ago, Rachel on Rachel Eats wrote about baking this cake.  It looked absolutely perfect!  The process didn’t seem  intimidating which is always a plus in my books 🙂 I’ve substituted some all of the ingredients so I didn’t have to run to the store.

The cake is not cloyingly sweet, very aromatic and goes well with a cup of coffee or tea.

Adapted from Rachel’s recipe:


  • 2/3 cup olive oil
  • 1 cup raw organic sugar
  • 2 eggs
  • zest and juice of 1 orange
  • 1 cup ground almonds
  • 1/2 cup cornmeal (polenta)
  • 1 tsp baking powder
  • 1 tbsp ground cardamom

for the glaze: juice of 1 large grapefruit


  1. Preheat the oven to 375 F.
  2. Mix all of the ingredients and transfer to a greased pan.
  3. Bake for 30 minutes, turn down the heat to 325 F and bake for another 25-30 min.
  4. Spike holes into the top of the cake while it still warm and in its pan and pour over freshly squeezed grapefruit juice.
  5. Let it cool, take out of the pan and serve.




Happy 24th Birthday to my lovely daughter!

8 Mar

No matter how old you are, to me you will always be my little girl. Have a brilliant Birthday, mommy loves you!





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