Today’s vegan breakfast was really amazing: One whole grain bagel topped with some organic avocado from the farmers market, freshly grounded pepper, a tiny bit of sea salt and creamy white balsamic vinegar besides some fresh straw - and raspberries (I had way more than pictured). Such a lovely treat after a stressful week full of exams and studying. Have an amazing day, xx Amber
Vegan power bowl for dinner: White rice with olive - oil and onion sautéed beetroot and white beans next to some organic raw red bell pepper. Spiced everything with freshly grounded pepper and curry powder plus lemon juice and creamy white balsamic vinegar. So delicious and filling after a day full of studying! :) xx
High carb, low fat vegan lunch:Italian noodles cooked al dente, topped with olive oil - sautéed veggies, as well as fresh lemon and and creamy white balsamic vinegar. Served everything with half an avocado. It was tasting fabulous - the contrast between the creamy avocado and vinegar with fresh veggies and sour lemon was simply amazing! xx
I surprised my family with cooking a healthy and vegan, high carb low fat lunch for them yesterday: white risotto from Jamie Oliver seasoned with fresh lemon juice and white balsamic vinegar besides a savory and really creamy soup made out of different herbs, fresh garlic, carrots and zucchini.Topped everything with roasted cashew nuts, fresh coriander, delicious ginger oil and some pepper. Such a wonderful and satisfying combination!! Everyone liked it and now I’m being forced to cook it again this week! :) xx
So listen, I’m not very good at following the rules. Rules are for those who lack imagination: Chicken Mirabella is traditionally made with raisins, pine nuts and olives but as you can see by the spiked green fervor of those sexy pistachios - pine nuts took a back seat, as did the briney olives ( just wasn’t feel'n it).
Prunes, pistachios, white balsamic reduction a good slap of Pinot and voila…chaos and mayhem, poured over butter seared chicken, just how I like it.