How to cook more, eat better, and get fit
Good morning! How are you today?I hope you all have a nice weekend. I for one am very excited to announce my first 10km race on Sunday. As one of my runner friends, Diego, said to me the other day “Training is done. Now it’s showtime!”
So wish me good luck! 🙂
Now, let me ask you this – Have you heard of quinoa? I really hope you have.
…
Say HELLO to this vegan chickpea salad with broccoli and brussels sprouts and see how they come together beautifully to make an unforgettable experience.
Beautiful people, meet this great 3-Ingredient Salad (I obviously meant the 3 key ingredients). This green beauty is a refreshing vegan dish that packs a punch with a zesty dressing made out of lemon and red chili flakes balanced by the smooth taste of olive oil.
With only broccoli, brussels sprouts and chickpeas this is a healthy dish, high in protein, that will keep you energized for hours. Oh yeah! And it takes less than 10 minutes of your precious time go get it done….
Just look at this beautiful chocolate brown color from the mushrooms, leek and beets – oh yeah! … here comes my new cream into your house. You’re gonna lick it off the bowl – tasty, earthy, satisfying!
Every year around this time, I find myself reflecting on the things I have accomplished and the many more goals that I still have in my heart.
So among a few things, I realized that I also needed to perfect the classic mushroom soup. Don’t get me wrong, I like mushrooms to that extreme that, if I ran out, the next day I would go grocery shopping. However, the classic mushroom soup has been always a bit too heavy for me mainly because it’s typically made with heavy cream.
I was looking for a lighter version, yet delicious and satisfying. With that in mind, I decided the other day to go to the market….
Stay healthy & be happy, Cris
