Pineapple Strawberry Mimosas RECIPE FOR TODAY

Pineapple Strawberry Mimosas

BY LINDSAY FUNSTON

INGREDIENTS

1 c. pineapple juice
1 bottle champagne
Sliced strawberries, for garnish

DIRECTIONS

In champagne flutes, fill 1/4 full with pineapple juice and top off with champagne.
Garnish with strawberry slice.

Shrimp Taco Salad RECIPE FOR TODAY

Shrimp Taco Salad
INGREDIENTS

3 ear fresh corn
2 medium zucchini
1 lb. shrimp
¼ c. extra-virgin olive oil
3 tbsp. fresh lime juice
1 tsp. cayenne pepper sauce
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. salt
1 avocado
2 c. watermelon
¾ c. corn chips (such as Fritos)
1 c. fresh cilantro leaves

DIRECTIONS

Prepare grill for direct grilling on medium.
Grill corn 8 to 10 minutes or until lightly charred, turning occasionally. Grill zucchini 6 to 8 minutes or until lightly charred and tender, turning over once halfway through. Grill shrimp 2 to 4 minutes or until opaque throughout, turning over once halfway through cooking.
In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.
Cut kernels off ears of corn. Arrange zucchini and avocado on platter. Top with corn, shrimp, and watermelon. Salad can be made ahead to this point and refrigerated, covered, up to 4 hours. To serve, sprinkle with corn chip crumbs and drizzle with dressing. Top with cilantro.

Dorito Taco Salad RECIPE FOR TODAY

Dorito Taco Salad

INGREDIENTS

1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
2 tbsp. tomato paste
2 heads romaine lettuce, chopped
1 cherry tomatoes, halved
1 can black beans, drained and rinsed
1 c. shredded Cheddar cheese
1 avocado, diced
1 c. Pico de Gallo
1/4 c. Chopped cilantro
sour cream
Lime wedges, for serving

DIRECTIONS

Heat a large cast iron skillet over medium-high heat. Add the beef and break up the meat into small pieces with a wooden spoon. Cook, stirring occasionally, until browned all over and cooked through, about 5-7 minutes. Drain fat.

Stir cumin and chili powder into the meat. Season with salt and pepper to taste. Add tomato paste and about 2 tablespoons of water. Cook until the water cooks off and the flavors have melded, about 2 minutes more. Turn off heat and set aside.

Assemble salad: Toss chopped lettuce, cooked ground beef, cherry tomatoes, black beans, cheddar cheese, avocado, cilantro and pico de gallo together in a large serving bowl. Serve with sour cream and lime wedges.

Un Jugo Para Perder Peso SPANISH RECIPE FOR TODAY

Un Jugo Para Perder Peso

INGREDIENTES:
12 hojas de menta verde,
4 a 5 vasos de agua, 
1 cucharada de jengibre rallado,
1 pepino,
1 limón.

ELABORACIÓN: 

Bate todos los componentes para obtener un zumo consistente. Deberás consumir todos los días 2 vasos al día. Puedes perfeccionar esta receta con ejercicios y así lograr superiores y mejores resultados.

Acuérdate debes ser resistente para que puedas percibir los efectos que buscas y innegablemente no usar este tratamiento si estas consumiendo mucho como lo realizas prácticamente. Debes al mismo tiempo bajar las comidas despreciables y los alimentos que elabores en la casa deben de tener el menor conjunto de grasa posible para que este batido ocupe con bastante más efectividad.

Vegetarian Tortillas RECIPE FOR TODAY

Vegetarian Tortillas
Ingredients
- 6 tortillas
- 1 avocado
- 1 Red Pepper
- 1 sweet potato
- 100 g cheese, strips (mozarella or string cheese)
- 100 g cream cheese
- 100 g black beans

Preparation:
1. Cut up sweet potato and red pepper and roast with oil in oven at 180 deg C for 20 mins.
2. Puree beans.
3. Mash avocado.
4. In a tortilla mount with half of puree beans and the other half with cream cheese.
5. Put avocado, sweet potato, red pepper and strips of cheese on a half. Fold tortillas.
6. Grill the tortillas until they are brown.
7. Serve.

Tortillas Vegetarianas SPANISH RECIPE FOR TODAY

Tortillas Vegetarianas
Ingredientes
- 6 tortillas
- 1 aguacate
- 1 morrón
- 1 patata dulce
- 100 g queso
- 100 g queso crema
- 100 g porotos negro

Preparación:
1. Cortar morrón, patata dulce, asar con aceite al horno
2. Hacer puré de porotos.
3. Moler aguacate.
4. En una tortilla montar con mitad de puré y otra mitad de queso crema. 
5. Poner aguacate molido, patata dulce, pimentones y queso picado. Doblar tortillas.
6. Grillar las tortilla hasta que se doren. Servir.

Shrimp Fried Rice RECIPE FOR TODAY

Shrimp Fried Rice
by Elise Bauer

Ingredients
8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
3 tablespoons high smoke point oil such as canola oil or rice bran oil
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version), plus more to taste
1 teaspoon sesame oil

Instructions

1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.

2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.
When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.

3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.

Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!)
Use a slotted spoon to scoop the shrimp out of the pan to a bowl.

4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.

When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.

5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.

Then add the leftover cooked rice to the pan and stir with the green onions to mix well.
Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.

Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.
Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.

Heat everything until sizzling hot. Add more soy sauce to taste.

Tricks to Perfect Fried Rice RECIPE FOR TODAY

Tricks to Perfect Fried Rice

1. Use chilled leftover rice! The dry refrigerator air helps dry the rice a bit, which is why it never tastes as good the next day if you eat it straight, but it’s perfect for frying.

2. Use high heat. You don’t need a blazing hot restaurant kitchen stove, just patience to let your pan get hot. A hot pan will help everything fry quickly and help keep ingredients from sticking.

3. Fry ingredients separately. To keep the ingredients and their flavors from mushing together, cook them separately, yet in the same pan. Start with the protein (in this case the shrimp), cook it until it’s almost done, then remove from the pan, and start cooking the other ingredients—the eggs next, then the rice. Add the protein and eggs back to the rice at the end.

4. Minimize stirring. If you want browning, don’t stir. Just spread the rice out in the pan and let the pan .

Parmesan Potato Wedges RECIPE FOR TODAY

Parmesan Potato Wedges

BY LINDSAY FUNSTON

INGREDIENTS

3 large russet potatoes

1/4 c. extra-virgin olive oil

1 tbsp. garlic powder

1 tbsp. Italian seasoning

kosher salt

Freshly ground black pepper

1/2 c. freshly shredded Parmesan

Chopped fresh parsley, for garnish

Caesar dressing, for dipping

DIRECTIONS

Preheat oven to 375 degrees F.

Cut potatoes into wedges. Add to baking sheet and top with olive oil, garlic powder, and Italian seasoning and season with salt and pepper. Toss until fully coated, then flip skin side down.

Top with Parmesan and bake until deeply golden and crispy, 25 to 30 minutes.

Garnish with parsley and serve with caesar dressing for dipping.

CHEDDAR GARLIC GRITS WITH FRIED EGGS RECIPE FOR TODAY

CHEDDAR GARLIC GRITS WITH FRIED EGGS

YIELD: SERVES 2

 

PREP TIME: 2 MINUTES

COOK TIME: 8 MINUTES

 

TOTAL TIME: 10 MINUTES

INGREDIENTS:

2 cups water
1/2 cup quick cooking grits (found by the oatmeal in most stores)
1 clove garlic, grated
1/4 cup grated cheddar cheese
1 tablespoon chopped chives
4 large eggs
salt and pepper, to taste

DIRECTIONS:

In a small saucepan over high heat, bring the water to a rolling boil. Reduce heat to medium, stir in the grits and garlic, and cover. Continue cooking and stirring often for 5-7 minutes or until the grits have thickened. Remove from the heat, stir in the cheddar and chives until combined. Add salt and pepper to your taste. Set aside.

While the grits are cooking, heat a non-stick skillet over medium heat. Spray with non-stick cooking spray or add a pat of butter to the pan. Crack the eggs into the pan (depending on the size of your pan, you may need to cook the eggs in batches) and cook over medium low heat until the thick whites surrounding the yolk begin to turn opaque. Carefully flip the egg over and continue cooking until the yolk has cooked to your satisfaction.

Pour the grits into two shallow bowls. Top each bowl with two eggs and more salt and pepper.
Serve immediately.

Sweet Corn Risotto with Sautéed Shrimp RECIPE FOR TODAY

Sweet Corn Risotto with Sautéed Shrimp
BY ANNA WATSON CARL

INGREDIENTS

3 c. chicken stock
3 tbsp. extra-virgin olive oil, divided
1 small white onion, minced
1 c. arborio rice
3/4 c. dry white wine, divided
2 ears corn, kernels removed
2 tbsp. unsalted butter
1/4 c. freshly grated Parmesan
2 tbsp. Freshly Chopped Parsley
kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1 small shallot, minced
1 tsp. crushed red pepper flakes
1 1/2 lb. medium shrimp, peeled and deveined
2 tbsp. finely chopped fresh basil, plus more for serving

DIRECTIONS

In a medium saucepan, bring chicken stock to a simmer.
In a large, deep skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until beginning to soften, 4 minutes. Add rice and cook, stirring constantly, 1 minute. Add 1/2 cup white wine and simmer until evaporated, 2 to 3 minutes.
Reduce heat to medium, add about 1/2 cup more stock and simmer, stirring occasionally, until absorbed. Continue adding stock by the 1/2 cup, stirring and letting it absorb, until stock is gone, 15 to 20 minutes.
Remove from heat and stir in corn, butter, Parmesan, and parsley. Season with salt and pepper and transfer to a large bowl.
Add remaining 2 tablespoons olive oil to skillet and heat over medium-high heat. Add garlic, shallot, and red pepper flakes, and cook until fragrant, 1 to 2 minutes. Add shrimp and cook until pink and beginning to brown, 3 to 4 minutes. Add remaining1/4 cup wine and let simmer until evaporated, 2 minutes. Remove from heat, season with salt and pepper, and stir in basil. Add risotto back to skillet, stirring to combine with shrimp. Garnish with basil and serve.

Salt & Vinegar Crispy Potatoes RECIPE FOR TODAY

Salt & Vinegar Crispy Potatoes
BY LAUREN MIYASHIRO

INGREDIENTS

2 lb. yukon gold potatoes, quartered
1 c. white vinegar
kosher salt
Freshly ground black pepper
2 tbsp. olive oil
chives, for garnish
Flaky sea salt, for garnish

DIRECTIONS

Preheat oven to 425°.
In a large pot, combine potatoes, vinegar, and 1 tablespoon kosher satl, then add enough water to cover potatoes. Bring to boil, then reduce heat to simmer until the potatoes are tender, about 20 minutes. Drain potatoes and pat dry with a clean towel.
Divide cooked potatoes between two large rimmed baking sheets. Drizzle potatoes with olive oil, season with salt and pepper and toss to combine. Bake until golden and crispy, about 20 minutes.
Transfer potatoes to a serving dish. Garnish with chives and flaky sea salt and serve warm.

Buffalo Ranch Salmon RECIPE FOR TODAY

Buffalo Ranch Salmon
BY LAUREN MIYASHIRO

TOTAL TIME 25mins PREP 5mins COOKING 20 miins
YIELD: 4 SERVINGS
INGREDIENTS

4 6-oz. salmon fillets
kosher salt
Freshly ground black pepper
4 tbsp. melted butter
3 tbsp. Buffalo-style hot sauce (such as Frank's Red Hot)
1/3 c. panko breadcrumbs
1 tbsp. extra-virgin olive oil
1 tbsp. Ranch seasoning (optional)

DIRECTIONS

Preheat oven to 425 degrees F. Grease a baking sheet with cooking spray or vegetable oil.

Whisk together hot sauce and melted butter.

Toss panko with olive oil and ranch seasoning in a small bowl.

Put salmon on the baking sheet, skin-side down. Season salmon with salt and pepper. Spoon buffalo sauce onto each fillet then sprinkle panko evenly on top, pressing to coat. Bake until the fish is just cooked through and the panko is golden, about 15 minutes. Drizzle with extra buffalo sauce if desired.

Garlic Rosemary Salmon RECIPE FOR TODAY

Garlic Rosemary Salmon
BY LINDSAY FUNSTON

INGREDIENTS

3 russet or red potatoes, thinly sliced into rounds
kosher salt
Freshly ground black pepper
8 sprigs fresh rosemary
4 4- oz. fillets salmon, preferably wild
2 lemons, thinly sliced
4 cloves garlic, minced
4 tbsp. butter

DIRECTIONS

Preheat oven to 400º and place a sheet of parchment on a work surface. Place 1/4 of the potatoes on middle of parchment and season with salt and pepper. Add two rosemary sprigs, a salmon fillet, 2 slices lemon, 1/4 of the garlic, and 1 tablespoon butter. Season with more salt and pepper. Roll up parchment packs and place on a baking sheet.
Bake until salmon is cooked through, 15 minutes.
Serve immediately.

Seared Salmon with Avocado Salsa Verde RECIPE FOR TODAY

Seared Salmon with Avocado Salsa Verde
by Judy Kim
INGREDIENTS

15 oz. prepared salsa verde
1/4 c. Chopped cilantro
2 tbsp. Chopped red onion
2 avocados, diced
4 salmon pieces, about 2 lb.
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 limes, cut in half

DIRECTIONS

In a small mixing bowl combine salsa verde, cilantro, red onion, and avocados. Mix together and set aside.
Preheat large cast iron skillet over medium-high heat. Meanwhile pat salmon dry thoroughly and season with salt and black pepper. Add 1 tablespoon olive oil to skillet. When oil is hot but not smoking add salmon skin side down. Cook salmon 4 to 5 minutes on each side. Repeat steps for remaining salmon.
Serve salmon with large spoonful of avocado salsa verde and squeeze of lime.

Parmesan-Crusted Tilapia RECIPE FOR TODAY

Parmesan-Crusted Tilapia

BY LINDSAY FUNSTON

INGREDIENTS

4 tilapia fillets
1/4 c. lemon juice, plus more lemon wedges for serving
1 c. italian breadcrumbs
1 c. shredded Parmesan
1/4 c. chopped fresh parsley
kosher salt
4 cloves garlic, minced
pinch of crushed red pepper flakes
Extra-virgin olive oil, for drizzling
Cooked jasmine rice, for serving

DIRECTIONS

Preheat oven to 400 degrees F. On a plate or shallow baking dish, toss tilapia in lemon juice. On a second plate, whisk together breadcrumbs, Parmesan, and parsley and season with salt. Bread tilapia in breadcrumbs and transfer to a baking dish.

Scatter garlic over fillets and sprinkle with crushed red pepper flakes. Drizzle with olive oil.
Bake until tilapia flakes with a fork, 10 to 12 minutes.
Serve over rice and squeeze with lemon.

Cilantro Chili Lime Glazed Salmon and Green Beans RECIPE FOR TODAY

Cilantro Chili Lime Glazed Salmon and Green Beans
from delish.com
INGREDIENTS

4 salmon pieces, about 2 lb.
kosher salt
Freshly ground black pepper
3 tbsp. Extra virgin olive oil
2 tsp. minced garlic
1 small jalapeño, minced
4 Limes, juiced
3 tbsp. brown sugar
1 lb. green beans, cut into 2" pieces
1/4 c. Chopped cilantro

DIRECTIONS

Season salmon with salt and pepper; set aside.
In a small sauce pan over medium-low heat, add olive oil, garlic, jalapeno and 1 tsp salt. Sauté for 2 minutes until garlic has softened. Add lime juice, brown sugar and stir constantly with a rubber spatula. Once sauce begins to bubble, reduce heat to low. Stir until sauce turns into a thin glaze, about 6 minutes.

Remove from heat and set aside.

Preheat a large cast iron skillet over high heat. Heat 1 tablespoon olive oil until very ot and almost smoking. Sear salmon on each side for 4 minutes. Transfer to a plate and let it rest.

In a large skillet, bring 1/4 cup of water and 1 tsp salt to a boil. Add green beans, cover and cook for 4 to 5 minutes. Beans should be tender and water should evaporate, if not drain excess water. Reheat glaze on low and add cilantro. If the glaze has become too thick, add a splash of water and stir well.

Serve salmon on a bed of green beans and spoon glaze over crispy salmon.

Seared Tilapia with Pineapple and Cucumber Relish RECIPE FOR TODAY

Seared Tilapia with Pineapple and Cucumber Relish

INGREDIENTS

1 c. long-grain white rice
2 tbsp. fresh lime juice
1 tbsp. grated ginger
2 tsp. honey
2 tbsp. olive oil
Kosher salt and pepper
2 scallions
1 jalapeño pepper
½ small pineapple
1 small English cucumber
4 6- oz. tilapia fillets

DIRECTIONS

Cook the rice according to package directions.

Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, 2 Tbsp oil and ¼ tsp each salt and pepper. Toss with the scallions, jalapeño, pineapple and cucumber.

Heat the remaining tsp oil in a large nonstick skillet over medium heat.

Season the tilapia with ¼ tsp each salt and pepper and cook until golden brown and cooked through, 1 to 3 minutes per side.

Serve the fish with the rice and relish.

Easy Oven Fried Chicken (Paleo, Gluten Free) RECIPE FOR TODAY

Easy Oven Fried Chicken (Paleo, Gluten Free)

from Crunchy Mama

You’ll need:

• 3 lb chicken pieces with skin and bone
• 2 cups almond flour
• 1 egg
• 1/2 cup almond milk
• 3-5 TBSP melted butter or olive oil
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp oregano
• 4 tsp sea salt
• 1 tsp white pepper
• 1 tsp Cajun spices
• 1 tsp paprika

1. Preheat oven to 400
2. Prepare an oven grilling tray. You can use a lined baking sheet and set a grill rack on top. Brush some butter or olive oil on the grill so the chicken won’t stick
3. In a small bowl, mix together all the seasoning except for paprika and then divide in half
4. Add paprika to one half and mix this well into the chicken pieces. Set aside.
5. Take the other half of the seasoning and mix with almond flour in a bowl
6. In another bowl, whisk together egg and almond milk
7. Taking one chicken piece at a time, dip in egg and milk mixture and coat in flour mixture and set on a plate. You can make this process go quickly by using one hand to dip the chicken in the egg and using your second hand to handle the chicken in the flour. Let the chicken sit for 10 minutes
8. Coat each chicken pieces in flour again (not the egg!) and set on the grilling tray
9. Drizzle butter or olive oil over all the chicken pieces
10. Bake for 40 minutes or until chicken pieces are nice and brown and cooked through

South of the Boarder Avocado Toast RECIPE FOR TODAY

South of the Boarder Avocado Toast
from blessthismessplease.com

Ingredients

• 1 tablespoon Mexican salsa,
• 1 large egg
• 1 piece of bread, toasted
• 2 tablespoons mashed avocado

Instructions

1. In a small cast iron skillet (4 or 5 inch) heat the salsa over medium high heat until it starts to steam. Add the egg to the pan and beat it with a fork until it is well combined with the salsa. Continue cooking until the egg is cooked through. Remove from the heat.
2. Place the mashed avocado on the toast and spread it around. Add the cooked egg. Garnish with additional salsa or chopped fresh tomato if desired. Add salt and pepper to taste. Enjoy right away.

AVOCADO TUNA MELT RECIPE FOR TODAY

AVOCADO TUNA MELT

Author: Kristin @ DizzyBusyandHungry.com

Recipe type: Entree

Serves: 4

INGREDIENTS

• 4 slices whole grain bread
• 3 (5 ounce) cans white chunk albacore tuna
• 3 and ½ tablespoons mayonnaise (can use light, if desired)
• ¼ teaspoon dried dill
• ¼ teaspoon onion flakes
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• 1 avocado, peeled and sliced
• 1 large tomato, sliced
• 4 sliced muenster cheese

INSTRUCTIONS

1. Lightly toast each slice of bread.
2. While the bread is toasting, make the tuna salad by combining the tuna, mayonnaise, dill, onion flakes, garlic powder, and paprika in a medium bowl.
3. Place the toasted bread on a baking sheet.
4. Distribute the avocado slices among the 4 pieces of bread.
5. Place the tomato slices on top of the avocado.
6. Distribute the tuna salad on top of the tomato.
7. Place a slice of cheese on top of the tuna.
8. Place the baking sheet under the broiler on high for 3-4 minutes until the sandwich is hot and the cheese is melted.

AVOCADO HEIRLOOM TOMATO TOAST WITH BALSAMIC DRIZZLE RECIPE FOR TODAY

AVOCADO + HEIRLOOM TOMATO TOAST WITH BALSAMIC DRIZZLE

Author: Ashley Melillo | Blissful Basil

Recipe type: Sandwich, Snack

Serves: 1

INGREDIENTS

• 1/2 cup balsamic vinegar
• 2-3 slices hearty, seeded bread
• olive oil
• 2 small heirloom tomatoes, thinly sliced
• 1/2 a ripe avocado
• 1/4 cup fresh basil, chopped
• sea salt
• black pepper

INSTRUCTIONS

1. Make the balsamic reduction by adding the balsamic vinegar to a small saucepan over medium-high heat. Bring the balsamic to a boil, whisking constantly. Reduce heat and simmer for 10-15 minutes or until balsamic has reduced by half and is thick enough to coat the back of a spoon. Make sure you keep an eye on it -- it burns quickly.
2. Slather each slice of bread with a drizzle of olive oil and toast.
3. Evenly divide the avocado between the pieces of toast and use the back of a fork to smash the avocado. Layer the sliced tomatoes on top, sprinkle with fresh basil, and drizzle with the balsamic reduction.
4. Garnish with sea salt and black pepper.
5. Serve immediately.

PARMESAN EGGPLANT RECIPE FOR TODAY

PARMESAN EGGPLANT
Ingredients:
- 5 medium eggplants.
- 1/4 cup of salt (to dehydrate the eggplants)
- 800g of canned tomatoes.
- 1 tablespoon of olive oil.
- 1 branch of basil (15 leaves approximately)
- Flour.
- 300g of mozarella cheese in sheets.
- 3 tablespoons grated Parmesan cheese.
- Oil for frying.

Cut the aubergines into thin slices and sprinkle the salt. Leave them draining on top of a colander for 2 hours (they need to be dehydrated well).

In a large skillet heat the canned tomatoes with a spoonful of olive oil. Add 5 leaves of basil, salt, pepper and cooking until the mixture is reduced by half and the tomatoes are disintegrated.

Wash the eggplants well and dry with paper towel. Put flour in a dish and bathe each slice of eggplant in it.

Preheat the oven to 200ºC.

Heat oil in a large skillet and fry the eggplants until golden brown on both sides. In an oven-safe dish distribute one tablespoon of tomato sauce. Put a layer of eggplant on top. Cover with more tomato sauce, some basil leaves and the slices of mozzarella cheese. Repeat this process until done with eggplants.

Cover the last layer with tomato sauce, grated Parmesan cheese and basil leaves. Bake for 15 minutes at 200 ° C, then lower the temperature to 180 ° C and cook for another 30 minutes. Enjoy!

Berenjenas Parmesano SPANISH RECIPE FOR TODAY

Berenjenas Parmesano
de SaboresIngredientes:
- 5 berenjenas medianas.
- 1/4 taza de sal (para deshidratar las berenjenas)
- 800g de tomates en conserva.
- 1 cucharada de aceite de oliva.
- 1 rama de albahaca (15 hojas aproximadamente)
- Harina.
- 300g de queso mozarella en láminas.
- 3 cucharadas de queso parmesano rallado.
- Aceite pata freír.

Corta las berenjenas en láminas delgadas y espárceles la sal. Déjalas estilando encima de un colador durante 2 horas (es necesario que se deshidraten bien).

En una sartén grande calienta los tomates en conserva con una cucharada de aceite de oliva. Agrega 5 hojas de albahaca, sal, pimienta y cocina hasta que la mezcla se reduzca a la mitad y los tomates estén desintegrados.

Lava bien las berenjenas y sécalas con papel absorbente. Pon harina en un plato y reboza cada rebanada de berenjena en ésta.

Precalienta el horno a 200ºC.

Calienta aceite en una sartén grande y fríe las berenjenas hasta que se doren por ambos lados. En una fuente apta para horno distribuye una cucharada de salsa de tomate. Sobre ésta pon una capa de berenjenas. Cúbrelas con más salsa de tomate, algunas hojas de albahaca y las láminas de queso mozzarella. Repite este proceso hasta terminar con las berenjenas.

Cubre la última capa con salsa de tomate, queso parmesano rallado y hojas de albahaca. Lleva al horno durante 15 minutos a 200ºC, y después baja la temperatura a 180ºC y cocina durante 30 minutos más. ¡Disfruta!

Toasted Avocado Tartine RECIPE FOR TODAY

toasted avocado tartine with cumin salt + chia seeds

Maple-Cinnamon Peanut Butter Banana Toast RECIPE FOR TODAY

Maple-Cinnamon Peanut Butter Banana Toast
vegan, serves 1-2

2 slices toasted bread (any variety)
1 Tbsp nut butter (peanut butter used)

Banana Mash:
1 ripe banana (black-spotted works best)
1 tsp nut butter
1/2 tsp maple syrup (or agave) -- optional
1-2 pinches cinnamon

topping: a few raw jungle peanuts (seeds, cacao and more can be added)

Directions:

1. Toast bread. Set aside.
2. Mash your banana, nut butter, spices and sweetener.
3. Spread a layer of nut butter on your toast. Then follow with your banana mash.
4. Add optional toppings like seeds, nuts, cacao or more fruit. Serve!