*Rustic Bread (French or Sourdough is recommended)
*Tomato
*Mozzarella
*Fresh basil leaves
*Olive Oil Spray
*Garlic clove (optional)
How to make your Panini Sandwich:
1: Preheat a grated pan or panini maker over medium heat.
2: While it preheats, assemble the paninis- Place the bread on a cutting board and alternate tomatoes and mozzarella topping one slice of bread from end to end with tomato and mozzarella.
3: Top with basil leaves and the second slice of bread.
4: Spray the grated pan or panini maker with olive oil and add the sandwich.
5: Grated Pan Method- If using a grated pan, add another pan to the top of the sandwich (with the bottom of the pan- the part that usually touches the stove top) to squish it down.
6: Panini Maker Method- If using a panini maker, simply close over the sandwich.
7: Grill for 5 minutes, and flip. Cook for an additional 3-5 minutes until the bread is golden brown, and the cheese is melted.
8: Move to a cutting board, and rub the garlic clove over the grilled sides of the bread.
Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables.
Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables.
Cravings have a way of leading us down unexpected culinary paths, don’t they? As I found myself yearning for something entirely outside my usual palate, a distant memory surfaced – the tantalizing aroma of…
I love me some Mediterranean food. 🤤 I had a build-your-own bar for the fam and they loved it. Bake a whole grain / whole wheat pita (or gluten-free) for 3 min. on each side in 400F. I spread on hummus and topped it with seasoned black beans, sun-dried tomatoes, cucumber, red bell pepper, olives, chopped greens, feta, red onion, avocado, parsley... Get as crazy as you want on the veggies and herbs! Season with Himalayan salt & pepper, and finish with a drizzle of extra-virgin olive oil.
TIP: When managing or losing weight, keep dinner light and give yourself a 3 hour window before bed. Right before bed is not the time to eat a heavy meal. When the energy (calories) are not used, it is stored in the very places you are trying to trim down. That said, keep dinner lean and light, making protein and veggies the star of the show.
PROTEIN: black beans, hummus (Optional: grilled & cubed organic chicken)
CARBS: whole wheat / whole grain pita, black beans
I made myself the seared Ahi salad again. I did better on the cook time and temp..maybe just have the heat a TINY bit lower. Marinade is still really good but still needs a little adjusting to be perfect. I marinated the Ahi almost 24 hours this time and the flavor was really deep. I threw in a little almond and cranberry this time and it really added to the texture and flavor layering.
Elevate your wellbeing and lunch with Teriyaki Salmon Rice Bowls — a combination of homemade teriyaki, succulent salmon, and vibrant veggies.
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Do you ever want a meal that just screams wellness? In every bite, every flavor, this meal is a celebration of yourself. It says, “I…