Category: FOOD + DRINKS

I am visiting my family in Bulgaria for the summer and one of my favorite things here is the abundance of fresh and organic seasonal fruit and veggies. My grandma has her own small veggie garden and I have been making a lot of different salads. In the hot summer days I rarely consume meat but not all the salads can substitute a full meal for me. But this one is great because it is filling. It has been on repeat the past week because it is easy and refreshing! I pick all the veggies from my grandma’s garden which makes it extra fresh, but store bought ingredients will do the job as well. This salad is really rich in vitamins from the parsley, mint and lemon juice. It might or might not be traditional but I like adding cucumbers. Screams summer to me.

WHAT YOU NEED:

Parsley is the main ingredient, it what gives the flavor.Two bunches will do. Chop it finely.

5-7 leaves of mint, finely chopped . This adds so much freshness to the salad.

2-3 cucumbers finely diced

2 medium size tomatoes finely diced

I use 1/2 cup bulgur wheat and soak it in water until soft and tender about 30 min.

FOR THE DRESSING

Freshly squeezed juice, salt, pepper and olive oil. I go heavy on the lemon juice , but it all depends on your taste.

Mix all the ingredients pour the dressing. And voila!

After dressing it I put it in the fridge for 20-30 min to chill and absorb the dressing. Tastes so much better!

I like enjoying it by itself or as a side to meats or sandwiches. Great as an appetizer along wit hummus and other dips.

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If you are stuck with your dinner idea and if you are into easy meals that are on the healthy side this one is for you. So simple but doesn’t sacrifice on taste. Great thing is those patties are packed with lean protein and broccoli. Great to make for your child that doesn’t like veggies. The broccoli adds vitamins and nutrients but hard to notice or taste. It just doesn’t look like broccoli at all ( it is obviously green but hard to tell it is broccoli). I was pleasantly surprised with the outcome of those patties the first time I made them but ever since they are are a favorite of everyone that I served them to. And the leftovers are as delicious as the fresh batch.

You can add those to salads, make a mini burgers, eat with rice, make pita wraps. Great with hummus, mustard, sriracha or the Bitchin sauces. They are so delicious!

Recipe

WHAT YOU NEED:

1 lb ground chicken

1 head of broccoli ( around 1 lb)

4-5 stalks of green onion

Fresh parsley

2 cloves of garlic

1 egg

4-5 tablespoons of bread crumbs or almond meal (or I use both)

1 tablespoon salt

1 teaspoon black pepper

2 tablespoons oil of your choice ( I used sunflower)

INSTRUCTIONS

Put broccoli, parsley, green onion and garlic in a food processor.

Add the ground chicken in a large bowl, add the chopped veggies, the egg, crumbs and/or almond meal, salt and pepper. Mix it all together. With hands is the easiest and the best way to combine everything, plus you will get your hands dirty anyway when you shape the patties. If it seems too thin you can add a bit more crumbs or almond meal. Shape patties with desired size. I prefer to make them thinner so they cook faster.

I have two ways of cooking.

1. Add oil in a pan and cook on the stove. Cook each side till it gets lightly brown.

or

2. Line baking tray with parchment paper and bake on 390F for about 20-30 min until lightly brown.

I would 100 times choose a home cooked meal verses a restaurant one. I try to live a healthy lifestyle and this way it allows me to control what goes in my body. One of my favorite meals to order from outside is fried cauliflower rice . I always thought it is a hassle to make at home and it would never taste as good as at a restaurant. I was so wrong!! This easy recipe changed my outlook.

I love cooking simple and healthy meals that are ready preferably in under 30 min. This cauliflower fried rice is so easy to make, full of flavor and low in carbs. Loaded with veggies for extra nutrition. Shrimp is optional, you can use chicken instead or fully skip it and make this meal vegan friendly. Check my version of the Asian classic dish.

WHAT YOU NEED:

Optional

Shrimp, deveined

1 bunch of organic baby bok choy

1 cup of snap peas

Fresh cilantro for garnish

INSTRUCTIONS

1. In a pan or a wok add the sesame oil
2. Add the shrimp seasoned with salt and pepper.
3. Cook on each side for 3-4 min. Set aside.
4. In the same pan heat up the oil of your choice
5. Add the green onion and garlic
6. cook for 1 minute. Try not to burn the garlic
7. Add the cauliflower rice
8. Cook for 4-5 min
9. Add carrots and green peas, red bell pepper and grated ginger and cook for another 2-3 min
10. Crack two eggs in the cauliflower rice and mix in until eggs are cooked
11. Do not overcook because it can get mushy
12. Add splash of soy sauce and snap peas and bok choy, I like to add those at the end so they stay crunchy .

Serve it in a bow add the shrimp and garnish with cilantro , enjoy!!!

I grew up in a household where soups were part of the menu every other day. I love soups and for me it always remains an essential part of my cooking and meal choices. Warm soup is such a comfort food and personally I can enjoy one any time of the year.

Chicken soups are my top choice and I got hooked on chicken tortilla soup ever since I tried at a restaurant. Have been experimenting with different recipes but this simple one is my favorite. I like easy, stress-free meals with less instructions and the ones that you almost put everything at the same time. I am not a chef so I avoid complicated cooking. If you are like me this one is for you. It is the easiest chicken soup ever , literally it can be done for less than 40 minutes from start to serving. But that doesn’t mean it is lacking on flavor.

Most of the soups I cook are from scratch but for this particular one I tend to always use roasted / grilled chicken. It really cuts the cooking time to a minimum and gives a very nice flavor . I have a local store next to me that grills this Mexican style green chili chicken once or twice a week. If I am lucky enough to stop by on a day that they make it I always make sure to grab one. But any store bought grilled chicken will work too.

Or if you feel a bit extra you can always grill or bake your own chicken but because I am all about the quick meals I prefer using the ready stuff.

And since I am cutting a corner with the chicken I like to make my own tortilla strips. Sounds fancy, but it is a breeze and the taste of them is so good. But I won’t lie, sometimes I just use tortilla chips and it is as delicious .

WHAT YOU NEED

2 cups roasted / grilled chicken , shredded

1 medium yellow onion, diced

1 medium carrot, chopped

4 stalks of celery , chopped

4 cloves of garlic, minced

1 jalapeño peppers, sliced

1 box chicken stock

1/2 cup tomato sauce

Cilantro

1 Lime

1 Avocado cut into cubes (and a second one if you are okay to eat leftovers)

4 tortillas

Optional: Sour cream and/or Cheese

Spices

1 tspn black pepper

1 tblspn chili powder

2 tspns cumin

2 tspns salt

1/4 tspn cayenne pepper

1 tspn paprika

2 tblspn oil/ for high heat I use sunflower oil

WHAT TO DO

For the tortilla strips

It is your choice to use corn or flour tortilla. I like both but I know a lot of people prefer one and really dislike the other.

1. Preheat oven to 375 F

2. Cut tortilla into strips & drizzle with oil, salt & cumin

3. Put over pan lined with baking sheet

4. Toast for 5-7 minutes

For the soup

1. In a large pot add the oil over medium heat. Add the onion and sautee for 5 minutes.
2. Add the garlic and saute for 1-2 minutes
3. Add the carrot and celery and cook for 2-3 minutes
4. Add the chicken broth, tomato sauce, chicken, salt, pepper, cumin, paprika, chili powder, cayenne pepper
5. Boil for 10-15 minutes
6. Turn the heat off and add cilantro

You can adjust the seasoning to your taste, more or less salt, and especially the cayenne pepper if you do not really like spicy.

Pour the soup into a bowl. Add avocado, sliced jalapeños, tortilla strips, garnish with cilantro and lime. You can add sour cream and cheese at this point if you would like to. I personally skip those.

I love a chilled glass of wine after a long day and something easy to snack on. I am trying to stay alway from processed meats and I do not eat cheese . So I always have to be creative and come up with something else that pairs well with my wine. This bruschetta is a perfect twist to the classic Italian appetizer. So easy to make and so freaking good! I won’t waste your time and go straight to the recipe so you guys can try it for yourself and I hope you do and you get a taste of this heaven.

WHAT YOU NEED

2-3 Medium heirloom tomatoes

2-3 cloves of garlic

1 Avocado

Fresh Basil

Extra Virgin Olive oil

Balsamic Reduction

Salt & Pepper

Pesto ( I always make my own )

Crusty Bread

WHAT TO DO

In a large bowl add tomatoes cut into cubes, add avocado cut into cubes, add fresh basil and toss it all together. You have an option to add minced garlic here, but since I don’t like mine super garlic-y I will share the way I do it and I believe it’s the authentic way. Also don’t add the salt here. It will make the mixture soggy as it drains the liquid from the tomatoes.

Slice the bread and pop it in the oven on broil for couple of minutes. Once out take a clove of garlic, cut it into half and rub the bread with the cut part. Spread pesto and drizzle olive oil. Then put on the tomato, avo and basil mix, drizzle balsamic reduction and add a little bit salt and pepper. Enjoy!

Xo Iva