Saturday, July 12, 2014

Homemade Frozen Berry Ice Cream

As it gets incredibly hot here in SoCal, we try to stay cool and enjoy the delicious homemade ice creams. This time I made frozen berry ice cream. My daughter loves it, so do I. I love making healthy homemade treats for my little princess. For me it is important, because I can control the amount of sugar in the desserts. Sometimes I even add honey or agave nectar instead of sugar, which makes it even healthier. This recipe is so easy, delicious and you only need the following 4 ingredients:

3 large frozen bananas
2 cups of frozen blueberries
1 cup of frozen strawberries 
2 tablespoons of honey

Place frozen strawberries, bananas and blueberries into the blender. Start blending. Add honey to make it easier to blend. You can also add a little bit of milk, if you see that you are having hard time blending the ingredients. Place your delicious ice cream into a pretty glass, decorate with mint leave and sprinkle with flax seeds. I told you, it is super easy.

Sunday, June 22, 2014

Strawberry Preserve with Ginger

I love to preserve fresh fruits and berries when they are in season. If they are fresh and organic, they glow with beautiful bright colors and they smell amazing. Moreover, I just loooove how they look in the cute little jars. I don't like to put a lot of sugar, but you can adjust the sugar according to your preferences. I also love to balance the sweetness with a little bit of freshly cut ginger.

For this delicious strawberry preserve you will need the following.


3 cups of organic strawberries
1/2 cups of brown sugar
4-5 tiny pieces of fresh ginger

Wash 3 cups of organic strawberries. Remove hulls and stems.

Put the strawberries into the pan on medium heat. Add a little bit of water and stir well.

Add brown sugar and 4-5 tiny pieces of ginger. Stir well.

Bring to boil. Remove from hit. Let it cool. Fill the jar with the jam. Overall it takes about 20 minutes. Very easy!

Consume within 2 weeks. Store in the fridge.

It's delicious!

Tuesday, June 17, 2014

Bacon Wrapped Chicken Breast Stuffed With Rosemary Goat Cheese

Today, I would like to share with you quick and easy recipe that can be serve on every occasion. The ingredients are very basic, however, I will show you how to transform them into elegant and sophisticated meal. This is the easiest meal you can imagine, in less than 30 minutes, you can have a dinner ready, which is not only delicious, but also looks fabulous on the plate.

So let's get started!


2 pieces of chicken breasts
4 slices of bacon
1 teaspoon of chopped fresh rosemary
3/4 cups of soft goat cheese
Fresh rosemary for decoration
Salt and Pepper
Olive Oil

Start by preheating the oven for 350 degree F.

Mix the goat cheese with freshly chopped rosemary, add salt and pepper, mix well.

With the sharp knife cut 1 inch long slit into the thick side of the breast, creating a pocket. Stuff each chicken breast pocket with goat cheese mixture. Wrap each breast with two slices of bacon. Place the rosemary leaves between chicken and the bacon, as it shows on the picture. Sprinkle with salt, pepper and put some olive oil on top, place the chicken breasts on the baking sheet and bake it for about 25-30 minutes, until the chicken is no longer pink and the bacon is crisp. Enjoy!

Sunday, June 8, 2014

French Onion Soup

Hello my dear friends! Today I want to share with you my way of making French Onion Soup. It is one of my favorite dishes, it reminds me of time when I lived in France and enjoyed French cuisine almost every day. I always thought that French Onion Soup is a very difficult dish to make, because it looks so sophisticated and tastes amazingly yummy. However, it is so easy, it just takes a little bit of time and you need to be patient caramelizing the onions. It is important to use the right pot for caramelizing the onions. My favorite one to use is Le Creuset Dutch oven.
This dish is perfect for French party or just a cozy family gathering.

Let's get started!


3 tablespoons of butter
6-8 sweet onions
1 pinch of brown sugar
I pack of beef broth
1/2 cup of white wine
Fresh oregano leaves
1 teaspoon of salt and pepper
French banquette
Gruyere cheese

Peel and slice the onions.

On a medium to low heat melt 3 tablespoons of butter. Place your onions into the pot and saute them for about 15 minute. Then add a pinch of sugar, salt and oregano leaves, cook the onions uncovered for about 45 minutes. When the onions are soft and caramelized, add white wine, bring to boil and let the wine evaporate. Add the beef broth and simmer the soup for about 10-15 minutes.

When the soup is ready, distribute it into oven proof bowls. Put a slice of baguette on top and add the Gruyere. Broil it until bubbly and golden brown.

Bon appetit!

Saturday, May 31, 2014

Perfect Green Smoothie

I have super simple and healthy green smoothie recipe that I would like to share with you today. It is delicious, will make you feel better and give you plenty of energy. For this smoothie you will need the following ingredients:

1 cup of organic kale
2 cups of organic spinach
1 cup of coconut water
1 organic avocado
1 organic kiwi
1 organic lemon, squeezed


Blend everything together. The greens will provide your body with protein and minerals. While the fruits will provide with vitamins such as A, C, E. You can use ice, or a frozen fruit to make your green smoothie cold. As well as, you can add more coconut water, if you have hard time blending it all up.

Enjoy! Stay healthy and radiant!

Thursday, May 22, 2014

Baked Eggs With Spinach And Beans

If you have never tried to bake eggs before, you may want to start. It is so simple, tasty and much healthier than fried eggs. Baked eggs are perfect not only for their simplicity, but also for variety of different vegetables that you can bake along with the eggs. Baked eggs with spinach and beans are great for Sunday brunch gathering or late breakfast. Give it a try and you will not regret!


1 can of red kidney beans
1 cup of spinach
1 diced onion
2 eggs
2 tablespoon of olive oil
Salt and pepper to taste


Preheat your oven to 400 F. In a skillet saute the onions, add beans and spinach. Mix well and cook for about 5 minutes. Crack two eggs into the dish. Add salt and pepper, put it into the oven and bake for 10 minutes. Garnish with parsley and enjoy!

Thursday, May 15, 2014

Stuffed Eggplant, Tomatoes and Bell Peppers

Today, I would like to share with you the recipe of one of my favorite Azeri dishes called "Badimjan Dolmasi". I think, all women in Azerbaijan are experts when it comes to eggplant. Dolma is traditional dish of Azerbaijan, also very popular in surrounding countries and regions. The word "dolma" means "stuffed". In my country it is very popular to stuff grape leaves, cabbage leaves or vegetables. The stuffing often includes, ground lamb mix with ground beef, ground onions, different herbs and spices. Also, the original recipe requires using lots of butter, but since I am trying to cook healthy, I am going to use ground turkey and olive oil.
So, let's get started!


6 small eggplants
6 bell peppers
6 tomatoes
600 g. of minced turkey
2 onions
1 teaspoon of turmeric
1 teaspoon of cinnamon
Chopped fresh basil, mint and dill.
Salt and pepper

Preparation of the vegetables


Cut a long vertical slit on the eggplants, salt the inside of the eggplant and set them aside for about 20 minutes. Salt will help to eliminate the bitterness of the eggplant. Then, rinse out the salt and pat dry the eggplant. Saute the eggplant in hot olive oil for about 7 minutes until softened.


Cut off the tops of the tomatoes, but do not throw them away, we will use them later as lids. Scoop out the insides and keep them for the stuffing.

Bell Peppers

Cut off the tops of the bell peppers and set them aside, so we also can use them as lids. Remove the seeds and ribs from inside of the bell peppers.

Preparation of the stuffing:

Mix ground turkey with ground onion, add some water and cook over medium heat for about 15 minutes, stirring well. Add finely chopped tomato pulp, turmeric, cinnamon, salt, pepper and herbs. Mix well together and cook for another 10 minutes. Remove from heat and let it cool.

Sprinkle some salt and pepper inside of the eggplants, tomatoes and bell peppers. Spoon the stuffing into the vegetables. Put the lids back on the tomatoes and peppers.

Lay the vegetables inside of the large saucepan, filling side up. Add vegetable oil on top, cover and let it simmer over low to medium heat for about 45 minutes. Do not overcook the vegetables.

Serve with Greek yoghurt or sour cream. Enjoy!


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