Browsing Category A HEALTHY MEAL PLAN
Spinach Salad With Lemon Vinaigrette
Spinach Salad With Lemon Vinaigrette
Ingredients:
1 Pound fresh spinach
¾ Cup extra virgin olive oil
1 Teaspoon classic glaze balsamic vinegar
2 Teaspoon honey dijon mustard
¾ Teaspoon salt
¾ Teaspoon black pepper
Juice of half lemon
Add avocados for a buttery taste
Preparation:
1. Mix lemon juice, balsamic vinegar, mustard, salt, and pepper in a bowl
2. Whisk in olive oil slowly
3. Add spinach and toss
4. Add avocado on top
Enjoy!
Anita’s Kale Tropical Salad
Loaded in nutrients and high fiber. Make ahead and eat next day. Delicious Vegan salad. Great for entertaining.
Ingredients
1 Bunch curly kale, removed tough ribs
1/4 Cup fresh pineapple juice
2 Tablespoon olive oil
1 Cup pineapple, medium diced
1/3 Cup dried cramberries
1/3 Cup gloden raisins
1/3 Cup pumpking seeds
1/4 Teaspoon salt
1/4 teaspoon pepper
Preparation
1. Whisk together fresh pineapple juice, and olive oil.
2. In a mixing bowl toss together very thinly chopped kale and mix with pineapple and olive oil. Add salt and pepper.
3. Add cramberries, raisins and pumpkin seeds. Toss and mix with your lovely hands until all ingredients are well combined.
“Buen apetito”
Anita’s Beets-Tangerine Kale Salad
Anita’s Beets-Tangerine Kale Salad
Besides the kale, colorful beets make this vegetarian dish even more delicious with a sweet-tart flavor.
Ingredients
2 Small beets, round up ready
1 Bunch raw kale, removed tough ribs
2 Tablespoon extra virgin olive oil
1 Teaspoon balsamic vinegar
½ Lemon juice
¼ Cup beet juice
2 4 ounce cups mandarin oranges, whole segments
¼ Cup gorgonzola cheese, crumbled
¼ Teaspoon salt
¼ Teaspoon pepper
Preparation
1. Whisk together balsamic vinegar, beet juice, lemon juice and olive oil.
2. In a mixing bowl toss together small chopped pieces of kale, beets, tangerines and combine with citrus marinade and blend well.
3. Season with salt and pepper. Sprinkle with gorgonzola cheese.
“Buen apetito”
Anita’s Kale Chicken-Avocado Salad
Anita’s Kale Chicken-Avocado Salad
A leafy green salad, great for your everyday diet. Jump into a new start. Delicious and healthy.
Ingredients
1 Bunch curly kale (sliced into small ribbons)
2 Cups chicken, roasted
1 Avocado, medium diced
½ Fresh lemon juice
½ Fresh orange juice
2 Tablespoon extra virgin olive oil
1 Teaspoon honey mustard
¼ Teaspoon salt
¼ Teaspoon pepper
½ Cup roasted walnuts (see recipe below)
Preparation for roasting walnuts
1. Set oven at 375° Fahrenheit and lay 2 cups of walnuts on a baking sheet pan.
2. Drizzle 1 tablespoon of coconut cooking oil. Add 1 teaspoon of cinnamon, 1/3 teaspoon salt,1 /3 teaspoon of ground paprika, 1 tablespoon brown sugar and 1 tablespoon of blue agave nectar.
3. Mix and combined all. Place into oven and roast for 15 minutes.
4. Remove from pan. Let it cool.
5. Place into glass jars for best lasting and freshness.
Preparation for salad
1. Whisk together lemon juice, orange juice, and honey mustard. Drizzle olive oil slowly.
2. Add salt and pepper.
3. Add avocados and walnuts. Mix and massage kale with your lovely hands combining all ingredients.
“Buen apetito”
Anita’s Lebanese Vegetarian Eggplant with Tomato-Garbanzo sauce
Vegetarian Eggplant with Chick Peas (Lebanese Moussaka)
Made of roasted eggplants (not fried) with garbanzo beans or chick peas cooked in a very delicious and rich tomato sauce. A vegetarian but very tasty dish. Enjoy!
Ingredients
4 Large eggplants (not peeled completely)cut in rounds
1 12 ounce can chickpeas
1 12 ounce can organic diced tomatoes
1 Extra large onion, cut into long slices
2 Tablespoon tomato paste, dissolved in a cup with water
2 Tablespoon extra virgin olive oil
1 Teaspoon cinnamon
1 Teaspoon salt
1 Teaspoon pepper
1 Tablespoon dried cut mint
Preparation
1. Lay eggplants into a glass baking dish, cut in long thick
slices 2-3 inches or into disks. Drizzle with olive oil.
2. Sprinkle with salt and pepper
3. Roast for 30-35 minutes at 375° Fahrenheit oven till golden brown and soft.
Sauce
1. In a sauce pot on medium-high heat, saute onions in olive oil till soft and clear.
2. Add diced tomatoes, salt, pepper, and cinnamon. Let it simmer for 10 minutes.
3. Add chickpeas and tomato paste. Let it simmer for another 20 minutes.
4. Add cut dried mint to the sauce. (At the end is better, mint won’t get black)
5. Remove sauce from heat. Set aside.
6. Pour sauce over layer of eggplants in a glass dish.
7. Put back at 375°f oven for 20 minutes cover with foil paper to absorb tomato sauce.
8. Remove from oven and let it cool. Best served cold or at room temperature.
Note: You can always add a little bit of pomegranate molasses for a tangy-rich sauce. 
Anita’s Grilled Portobello Mushrooms Stuffed with Shrimp
Portobello Mushrooms Stuffed with Shrimp
A devine dish made for beef lovers, without the guilt. The portobello mushrooms melt in your mouth just like the best cut of filet mignon. Great as a starter or for a nice and light lunch.
Ingredients:
5 Large portobello mushrooms
8-10 Ounce cooked shrimp
1/2 Cup chopped shallots
1/4 Cup olive oil
1/3 Cup red wine
2 Cloves garlic, chopped
1/3 Cup Fresh Rosemary, chopped
1/4 Cup fresh basil, chopped
1/4 Teaspoon Herb De Provence
1 Pinch crushed red pepper
1 squeeze of lemon juice
Salt and pepper
Preparation:
1. Preheat oven to 400°F.
2. Brush mushrooms with olive oil infused with Herbes De Provence.
3. Arrange mushrooms on baking tray stem side down.
4. Roast mushrooms for 5-7 minutes until tender, but still firm.
Filling:
1. In a large skillet heat olive oil over medium-high heat.
2. Saute garlic and shallots until soft.
3. Add cooked shrimp, crushed red pepper, rosemary salt and pepper (to taste), red wine and simmer for 2 minutes.
4. Fill mushroom caps with shrimp mixture.
Serve garnished with chopped basil and a whole shrimp. Drizzle lemon juice over top.
“Buen Apetito”
Anita’s Fresh and Simple Yogurt Pasta Salad
My Daughter’s Favorite Yogurt Pasta Salad.
Ingredients
1 12-Ounce box whole wheat Campanelli or Bellflowers
1 Cup sliced Kalamata olives
2-3 Persian cucumbers, diced
1 Cup Lebanese plain yogurt
3 Tablespoon mayonnaise
1/4 Cup extra-virgin olive oil
1/4 Cup apple cider vinegar
1/2 Teaspoon sugar
Salt and freshly ground black pepper
Preparation:
1. Boil pasta in salty water till Al Dente for about (10-12 minutes).
2. Whisk together yogurt, mayonnaise, vinegar, sugar, salt and black pepper. Drizzle olive oil slowly until well combined.
3. Add cucumbers, olives and well drain pasta to sauce and toss all ingredients till well incorporated.
4. Refrigerate covered for at least 1 hour before serving to allow all flavors to absorb.
“Buen Apetito to all!”
Anita’s Roasted Cod Fish with Cherry Tomatoes Sauce
Lemon Olive Oil Roasted Cod Fish
This healthy and delicious dish will melt in your mouth. Flaky, juicy, and tender fish with blistered cherry tomatoes sauce. Could also be made with tilapia, halibut or catfish. Great served over mashed potatoes and spinach salad. Enjoy!
Fish Spices Ingredients:
2 lb. Cod fillets (5-6 servings)
2 Tablespoon extra Virgin Olive Oil
Juice of 1 lemon
1/3 teaspoon paprika
1/3 teaspoon turmeric
1 dash crushed red pepper
Salt & pepper to taste
Ingredients for Sauce
2 cups mixed color cherry tomatoes
1 tablespoon capers
2 minced garlic cloves
1/4 cup of white wine
1 tablespoon olive oil
1/2 teaspoon butter
Juice of one lemon
1/3 cup chopped parsley, for garnish
Preparation
1. Cut cod fillets into serving sizes and pat dry.
2. Place fillets in a baking sheet and drizzle with olive oil.
3. Sprinkle with paprika, crushed red pepper, turmeric, salt pepper, and lemon juice.
4. Roast uncovered in 375 f oven for 30-35 min, till fish is flaky.
5. Set aside.
Lemon sauce:
Saute garlic in butter and olive oil on medium heat until tender for 2-3 minutes.
Add capers, cherry tomatoes cut in half.Cook for 3 minutes.
Add lemon juice and white wine.
Let it reduce till sauce is all incorporated and wine evaporated.
Pour sauce over cod. Put it back into the oven for another 15 minutes.
Remove from oven and sprinkle with chopped parsley over warm cod.
“Buen Apetito”
