Kale and Tomato Salad with Feta

Kale and Tomato Salad with Feta 

1 pkt of Kale mix (with or without carrots)
1/3 red Onion
2 Tomatoes
Feta cheese
Pine nuts
2 tbsp Extra virgin Olive Oil
Oregano, Salt and Pepper

1. Rinse the vegetables.
2. Add the olive oil to a skillet, cook the kale until wilted. Season with salt and pepper.
3. Slice the onion and tomatoes.
4. Serve the salad with Feta cheese, sprinkle with pine nuts, oregano, salt and pepper.

Friday Dinner - Skinny Salmon Alfredo

Friday Dinner - Skinny Salmon Alfredo 

(serves 4)

3 cups cooked flaked Salmon
12 ounces Whole Wheat Spaghetti (or any pasta)
1 Tbsp olive Oil
2 cloves Garlic (minced)
3 Tbsp whole wheat Flour
1 cup low sodium chicken Broth
1 cup low-fat Milk
3/4 cup freshly-grated Parmesan cheese
Salt and Pepper

1. Cook pasta al dente according to package directions, in generously salted water.

2. Meanwhile - heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

3. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened then stir in Parmesan cheese, salt and pepper until the cheese is melted. Reduce heat to medium-low until pasta reaches al dente.

4. Drain pasta, add the sauce to the paste and top with salmon.

Salmon Patties with Kale

Salmon Patties with Kale

1 big piece of Salmon filet

3/4 cup Almond meal 

2 cup fresh Kale, chopped

1 cup Onion, chopped

1 Egg yolk

1 clove of Garlic, minced

Seafood seasoning

1. Cook the salmon in a skillet on low heat until it falls apart into "flakes".

2. Chop the kale and onion finely.

3. Combine salmon, egg yolk,vegetables and almond meal in a large bowl and mix thoroughly.

4. Form the mixture into patties with your hands.

5. In a non-stick pan over medium heat; cook the patties until golden brown. You will turn once, with a total of about 8-10 minutes of cooking, make sure to turn gently.
6. Serve with a salad.

Meatless Monday - Ratatouille

Ratatouille

 ¼ cup extra virgin Olive Oil

1 ½ cup chopped onions

2 teaspoons garlic (minced)

2 cups diced eggplant, skin on

1 cup diced yellow pepper

2 cups diced zucchini

1 ½ cups chopped tomatoes

Salt and Pepper

1. Heat a big skillet on medium heat with half of the olive oil.

2. Add the onions and garlic to the pan, stir occasionally until they are wilted and lightly caramelized.

3. Add the rest of the oil and then add the eggplant, zucchini and peppers, stir occasionally.

4. When vegetables are soft add tomatoes and cook all together until the tomatoes are done.

5. Serve with a salad (or as a side to meat).