Healthy body, healthy spirit!

This is not a simple blog. The recipes you will find here all have a reason to be here! What makes my food excellent is being tasty and healthy at the same time. It must consist of nutritious and diversified ingredients with limited calories and fats that are unneccessary for you, in order to keep the balance of your body. I believe in traditional reasoning, being guided by basics, such as food pyramid, common reason and feelings of well-being!
Food can be an indulgence by being tasty and making you feel good. Keeping your inner harmony will make you happy and strong (hence the wonderful life!).
Remember, you are what you eat so eat well and delicious :-)

Tuesday, July 30, 2013

Dinner-Satisfying Tasty and Filling yet Healthy Salad !

It is summer and it is hot. Sometimes you just don`t feel like eating warm and heavy, even though you are still hungry. That`s why this salad is perfect; it is light, full of not only `watery` veggies but also proteins- tuna, egg and mozzarella. Avocado and beans will satisfy your hunger for a long time but not make you feel heavy and the rest of the veggies will just make the point! (and of course deliver you vitamins and nutrients) :) Oh almost forgot- the honey-mustard dressing will be a tasty finish!

Ingredients (2 portions)
2 avocados
1 egg
1 can tuna in saltwater
iceberg salad (or rucola)
300 g cherry tomatoes
70 g mozzarella light
some red beans

Honey-Mustard dressing (proportions are approximate, taste and add ingredients as you wish, perfect oil:vinegar ratio is said to be 3:1 but feel free to suit it up to you):
4 tbsp light natural yogurt
4 tbsp skim milk
1 tbsp raw honey
1 tbsp mild mustard
2 tbsp apple vinegar
5 tbsp olive oil
salt, pepper

Let`s get cookin`!
Hard-boil the egg (bring to room temperature and place in almost-boiling water; boil for around 7-10 mins). Let it cool. In the meantime, cut avocados in halves, separate, peel the skin and cut in slices. Cut the salad in small pieces, cherry tomatoes in halves, and mozzarella however you like.Mix all the ingredients for the dressing well (with a shaker is easiest) until they are integrated. Squeeze the tuna from its lake. When the egg is cooled down, peel it and cautiously cut in slices.
Now assembly your dinner salad. Place iceberg or rucola on the bottom of a bowl, sprinkle some dressing and assembly half of the slices of egg, avocado and mozzarella, red beans, tomatoes and tuna on top.

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