Frittata with Mushrooms, Thyme, and Parmigiano Cheese The Mediterranean flavors are always welcome at home. A few basic ingredients can magically turn into a unique frittata.


 - 8 ounces baby arugula or baby spinach leaves, coarsely chopped
- 6 bacon slices, cut into 1/2-inch pieces
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon Black pepper, to taste
- 2 Eggs, beaten
- 1 cup heavy cream
- A 9-inch pre-baked pastry crust
- 1/8 teaspoon salt
- 1/2 cup chopped shallots
- 3/4 cup shredded Gruyere, Emmental or Swiss cheese

How to make it:

Pre-heat oven on to 350 degrees (later you'll change it to "Broil").
Heat an 8-inch ovenproof skillet over medium-high heat.Coat pan with cooking spray or butter.
Add mushrooms and green onions to pan; saut 12 minutes or until mushrooms are nicely browned.In a medium bowl, add the eggs and egg replacement.
Add the half and half.
Add the Parmesan cheese.
Add the thyme and any additional herbs that you like.
Add salt and pepper and whisk everything together.
Pour the egg/cheese mixture into the same pan with the sauteed mushrooms and green onions.
Heat pan over medium heat.Cook, covered, for about 6 minutes or when it is just a little bit liquid-y/runny on the top.At that point, place the pan into the oven and cook on 350 for another 5 - 10 minutes.Once the frittata is completely set and cooked (not runny on top) change the oven temperature to "Broil".
Place the pan on the lowest rack of the oven and broil for about 2 minutes or until a golden brown color forms on the top.
Parmiggiano cheese is the ideal for this recipe, such a unique flavor that Italians only know how to make. Choose good ingredients as possible, but if parmiggian is not available or you have other cheese at home (such as Gruyere, Swiss, Emmental, etc), feel free to swap.
If you do not enojy mushrooms or not have in hand, you can use other alternatives. Some of the easiest ones are zucchini and broccoli, which are available year round, and are very affordable.  Both could be grated or cut up thinly for this recipe.  Any color of sweet pepper would also be a great alternative, and you can even mix different colors of peppers to make the dish even more attractive.
Some people do not enjoy cream much,  but would definitely add bacon bits  or cubed ham to the mixture.
Serve with sliced tomatos or a fresh salad.   And a good side of fresh baguette or ciabatta bread.

Salmon Caesar Salad Fish always elevates any meal, but when salmon is included, for sure that meal will become a favorite.


Ingredients:- 2 tablespoons light caesar dressing - 2 tablespoons freshly squeezed lemon juice - 1 tablespoon Olive oil - 1/4 teaspoon paprika - 8 tablespoons Parmesan cheese, shredded - add black pepper to taste - 1 8 oz head of Romaine - 6 ounces Salmon fillet - 1/4 teaspoon salt - 1 tablespoon slivered almonds

How to Make It:Heat up a skillet/frying pan and sir the Salmon in the coconut oil/olive oil (don't forget to add the salt and paprika to it) until very lightly browned on each side (i like my salmon slightly undercooked-its up to you if you want it more done). Top with freshly squeezed lemon juice and let it sit in the frying pan for about 1 minute. In a Large bowl, mix the romaine lettuce with the Caesar salad dressing and dump it out into a large plate, top off with Asiago/Parmesan cheese and you can also sprinkle the toasted almonds on now. Place the Salmon (sliced) on top. You can sprinkle it with some more fresh lemon juice:) and black pepper! Enjoy, and get ready to repeat.

Healthy Cranberry Thumbprints An easy alternative to a classic, ideal for those intolerant to gluten and eggs, but still looking for a delicious treat.


Ingredients: 1 teaspoon baking soda - 3/4 cup coconut sugar - 2 tablespoons Butter - 8 ounces bar cream cheese - 1 cup dried cranberries (sugar free) - 3 cups gluten free flour (or any mixed alternative of your choice: coconut, almond, etc....) - Salt, according to taste - 2 cups strawberries (or any fruit of your preference) - 2 cups orange juice - 2 spoonfuls of gelatine - 2 teaspoons vanilla extract

How to Make It:Preheat the oven to 350 F degrees. Line two cookie sheets with parchment paper or silicone baking mats.In a large mixing bowl, cream the butter, coconut sugar, cream cheese and vanilla extract. Sift together the flour, baking soda and salt. Add them to the butter and sugar mix until combined. Using a cookie scoop, portion out the dough(about 1 1/2 Tablespoon) , form them into balls and then roll them in some coconut flour. Place them on the cookie sheet about 2 inches apart. Make a small indentation in the middle (I use the back of a 1/2 teaspoon measuring spoon) and bake for 10 minutes. Meanwhile, heat up the orange juice on low, add in the gelatine and continue to mix till completely dissolved. Add in the cut up strawberries and keep on low heat so that it will become a concentrated mixture. Once cooled, blend it together and place in the fridge for at least 1 hour or until it has solidified, taking the texture of a jam. Until this happens, take the dried cranberries and rinse them in water for few minutes to soften up. Then cut them as small as possible, and mix it with the strawberry jam. Remove the cookies from the oven (you may have to redo the indentation if it flattens out) and drop about 1/2 teaspoon of cranberry/jam filling into the center. Return to the oven and bake for an additional 10 minutes. Cool completely before serving. This a basic recipe that can allow for lots of variations, especially during the summer season where the abundance of fruit will inspire your with all sorts of ideas. Also, they are fun to do with children, and do not hesitate to double the batch: They freeze great. You can add some special toppings of your desire, such as cinnamon, coconut flakes, cacao chips...... The sky is the limit!

Fresh Tomato Mozzarella Side Salad A must-have this summer, an Italian classic for hot days, but also lovely to enjoy year round.


Ingredients:- 1/4 cup Balsamic vinegar (choose a good Italian one, no sugar added, no additives, better if Modena) - 4 Fresh basil leaves, finely chopped or shredded - 1/2 cup Extra virgin olive oil (EVOO, cold pressed is best) - Kosher salt (or any other coarse salt) - Fresh Mozzarella (about 16 oz.) - 4 Vine ripened tomatoes OR 4-6 Roma tomatoes

How to Make It:Slice the mozzarella into 1/2 inch slices.Slice the tomatoes into slices.Arrange the slices alternating the mozzarella and tomatoes in a row.Drizzle with olive oil and then with balsamic vinegar
Sprinkle with a pinch of Kosher salt. 
Stack 4 basil leaves together at a time and roll up tightly like a log. Make slices along the rolled up leaves diagonally with a knife. Loosen the leaves and you should see strips of basil leaves.
Sprinkle the strings of basil over the slices of mozzarella and tomatoes.
Serve chilled.  It can be served with some grissini or ciabatta bread, even better if the bread is rubbed with garlic and toasted briefly.  And of course, a good wine to accompany. 
Remember that if you do not have fresh basil, you can always improvise with dry herbs.  Also, you could try this recipe with cherry tomatoes by placing them in wooden sticks alternating with small mozzarella balls.  They are a great snack or entree for parties or small gathering with friends. 

Chocolate Apple Cake Who can say NO to a soft and moist chocolate cake? All ages will love it and ask for more.


Ingredients: - 185 gr butter - 185 gr good quality dark chocolate (no sugar) - 1 1/2 cups coconut sugar - 1 vanilla pod, seeds only - 1 cup flour (coconut or gluten free) - 2/3 cup selfraising flour (gluten free) - 1/2 cup almond flour - 2 pieces apples, small chunks - tablespoon cinnamon, approx. ½ - 3 eggs

How to Make It: Preheat the oven to 180 C Put the butter and chocolate in a double boiler and over low heat let them melt slowly together. Once melted take of the heat and let it cool slightly. In a large bowl put the sugar, seeds of the vanilla pod and the eggs together and whisk until you have a light creamy mass. Add the flour, selfraising flour and almond flour and combine until it becomes an even mass. Add the melted chocolate/butter mix and stir until everything is completely combined. If you want you can sprinkle the apple chunks with cinnamon prior to adding them to the batter. Add the apple into the batter and mix well. Line a baking tin with baking paper Put the batter into the tin up to roughly 3/4 It's heavy batter so will not rise a lot. Bake for about 35 minutes or until the top of the cake feels firm to the touch. You can check with a wooden pin but keep in mind that it needs to be moist inside! If you are not fond of cinnamon, another option could be to add grated orange to the mix, or to sprinkle the top with coconut flakes. If you want an extra sweetness and moist, well soaked and rinsed raisins could be added to the batter. (or cranberries, or dry apricots!) Sure you will delight your guests with this cake, and if you serve it with chilled whipped cream, it will become a classic for family celebrations.



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