1 Zucchini (slice the whole zucchini with a cheese slicer into thin slices)
20 slices of shaved Parmesan
2 Tablespoons of coconut oil
1 Teaspoon of cumin seeds
2 Teaspoons of chopped garlic
2 Teaspoons of Turmeric powder
3 Tablespoons of sour cream
8 Tablespoons of veggie broth
2 Tablespoons of pink potato salad
Cutting board and knife
1 Hot plate
Plates for serving
Turn on your hot plate to the maximum temperature, place the grill pan and add 2 tablespoons of coconut oil.
Place the zucchini slices in the pan and cook for 3 minutes on each side. When done add the slices of Parmesan on top so that it slightly melts.
In the meantime add the Veal steak to the pan and cook for 3-4 minutes on each side depending on how thick they are and on how well you like your steak cooked.
To prepare the sauce place the saucepan on the stove over a medium flame and add 8 tablespoons of veggie broth, 2 teaspoons of turmeric powder, 1 teaspoon of cumin seeds, 2 teaspoons of garlic and 3 tablespoons of sour cream. Keep stirring until it becomes a lovely sauce. This process will not take longer then 3 min so leave the sauce to rest until your meat is ready.
For the presentation start with the zucchini in the middle of your plate then place the steak on top and pour the sauce richly around the zucchini.
Top the steak off with 1 tablespoon of pink potato salad and you’re good to go.
Zucchini:It is low in saturated Fat, Sodium and very low in Cholesterol. It is also a good source of protein, Vitamin A, Thiamin, Niacin, Phosphorus, Copper and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, and Potassium
Turmeric: This food is very low in Cholesterol and Sodium. It is also a good source of Vitamin C and Magnesium and a very good source of Dietary Fiber, Vitamin B6, Iron, Potassium and Manganese.
Turn on the hot plate to a maximum temperature, place the pan on it and add 1 pat of butter.
Wait until the pan gets really hot and the butter melts.
Place the steak in the pan along with the mushrooms, roasted chestnuts, baby leaf spinach, 10 sliced mushrooms and the onion rings.
Marinate the steak with chopped garlic, making sure you rub it on both sides. Use some of the chopped garlic for the spinach and mushrooms if you like.
Sprinkle 1 teaspoon of rosemary on each side of your steak.
Sprinkle 2 tablespoons of Teriyaki in the pan so that all flavors mix
Cook this on a high temperature.
The spinach will be done in 3 min so remove it from the pan and leave the veggies and steak to cook longer.
Depending on how you like your steak, you leave it to cook shorter or longer. With 4-5 min on each side you will have a lovely medium done steak.
You can leave all veggies in the pan with the steak to cook until it’s all done.
Start your presentation with the veggies, leaving your steak to rest in the pan.
In the middle of the plate start with your spinach and place the mushrooms with onions around and on top and then place the steak on top with the chestnuts around it.
Chestnuts have a generous blend of B vitamins in moderately high amounts. A 3-ounce serving contains 21 percent of the recommended daily value of B-6, 15 percent of folate, 14 percent of thiamine and 9 percent of riboflavin.
Spinachcontains several other vitamins and minerals like potassium, magnesium and vitamins B6, B9 and E. Spinach is an extremely nutrient-rich vegetable. It contains high amounts of carotenoids, vitamin C, vitamin K, folic acid, iron and calcium.
Mushrooms are rich in B vitamins such as riboflavin (B2), folate (B9), thiamine (B1), pantothenic acid (B5) and niacin B3). The B vitamins help the body to get energy from food and they help form red blood cells. A number of B vitamins also appear to be important for a healthy brain.
Add 3 cups of peas to a soup pan along with 5 cups of veggie broth and put on a medium flame.
Never bring soup to a boiling point so after 4 min lower the flame.
Once the soup is warm place the hand blender in the pan and blend until it’s a green liquid. Add 1 tablespoon of grated ginger, 10 chopped sprigs of cilantro and 1/2 tablespoon of turmeric powder.
In the meantime, make 12 small balls with the chopped smoked salmon.
Stir the soup and add 3 tablespoon of powdered mash potatoes to make it a rich and lovely soup. After 10 min leave it to rest.
Serve the soup by adding 2 salmon balls per serving and place a lovely whole sprig of cilantro (the other 10 sprigs) on top for the presentation.
Green Peas are a very good source of vitamin K, manganese, dietary fiber, vitamin B1, copper, vitamin C, phosphorus and folate. They are also a good source of vitamin B6, niacin, vitamin B2, molybdenum, zinc, protein, magnesium, iron, potassium and choline.
Difficulty: Multi Task Meal (more pots on the stove)
Ingredients, all organic:
2 Tuna steaks
6 Sprigs of chopped cilantro
2 Tablespoon of garlic teriyaki
1 Teaspoon of chopped garlic
1 Pat of butter
2 Slices of brie
1 Teaspoon of chopped garlic
1 Tablespoon of chopped red onions
2 Tablespoons of coconut oil
1 Tablespoon of grated ginger
4 Slices of tomato
4 Tablespoons of wasabi mayonnaise
1 Bowl to mix the tuna
1 Chopper to chop the tuna
Glass microwave oven bowl
Grill pan to cook the Tuna sliders
Chop (grind) the tuna in a chopper, grinder or blender, like you would with meat for normal sliders
Mix the tuna in a bowl along with 1 teaspoon of chopped garlic, 1 tablespoon of chopped red onions, 1 tablespoon of ginger, 6 sprigs of chopped cilantro, 2 tablespoons of garlic teriyaki.
Make little tuna sliders of your mix and place them in a grill pan along with 2 tablespoons of coconut oil on a high burner
Grill the slider on each side for 2-3 min, depending on how red you like them inside. Just to remind you that all the ingredients, added, begin to cook the tuna already so the actual cooking in the pan can be less. This is a similar process that also occurs with making ceviche.
In the meantime, slice the endives in 2 and place the endives in a microwave oven bowl in the micro for 3 min add 1 pat of butter and 1 slice of brie on top off the endives ones they are cooked so that the brie melts.
Start your presentation with placing the endives in the middle.
Continue making a tower by adding a tuna slider, with a slice of tomato in the middle until you have reached a top.
If necessary use tooth picks to keep it together, and as a reminder always add something on top of the toothpick so that you know it’s in your meal. I used cilantro and a dot of wasabi mayonnaise to top it off.
Nutritional Facts: Ginger:Is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese. Ginger may reduce hypertension, inflammation, nausea, and migraines. Endives: Arealso a good source of Vitamin E (Alpha Tocopherol), Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Calcium, Iron, Potassium, Zinc, Copper and Manganese.
Cook Time: 9 minutes
Price: $3.00 per serving
Ingredients, all organic:
2 Tablespoons of Olive Oil
1 Teaspoon of Kosher Salt
8 Large pre-cooked Shrimps
1 Cup of light sour cream
2 Cups of spaghetti, serving for 2
1 Tablespoon of Peggy’s signature garlic
1 Teaspoon of grated ginger
4 Fresh basil leaves
10 Shaved parmesan slices
Pan to cook the pasta
Skillet to sauté the shrimp and the pasta
Start with the pasta. Cook in a pasta pan for 7 minutes – you might think it’s not cooked enough, not even for al dente, but don’t forget you will be cooking the pasta some more in the skillet with the shrimp.
In the skillet, start your sauce by adding 2 tablespoons of olive oil.
Sauté the shrimp for 1 minute in another pan along with 1 tablespoon of Peggy’s signature garlic, 1 teaspoon of grated ginger and 2 basil leaves chopped into very small pieces and stir.
Add 1 cup of light sour cream, then drain the pasta and add it to the sauce.
Cook for 2 more minutes, and then add 3-4 tablespoons of the pasta water and mix.
After those 2 minutes, it’s ready to serve in the pasta plates. Start with the pasta and place the shrimps on top. (4 per serving)
Did you know that fresh basil reduces inflammation and swelling? It’s also rich in anti oxidants and it can help prevent aging!
Bon Apetito, From Peggy with LOVE!
Peggy’s Romige knoflook Spaghetti met garnalen
Voorbereidingstijd: 4 minuten
Kooktijd: 9 minuten
Prijs per portie: 4,00 euro
Ingrediënten, geheel biologisch:
2 Eetlepels olijfolie
1 Theelepel zeezout
8 Grote voorgekookt Garnalen
1 Kop magere zure room
2 Kopjes spaghetti voor 2 personen
1 Theelepel van Peggy’s signature knoflook , zeer fijn gehakte knoflook.
1 Theelepel geraspte gember
4 Verse basilicumblaadjes
10 Plakjes geschaafde Parmezaanse kaas
Pan voor het koken van de pasta
Koekepan voor bakken van de garnalen en de pasta samen
Begin met de pasta.
Kook de pasta in een pan voor 7 minuten – je zou denken dat het niet genoeg gekookt is, maar vergeet niet dat je de pasta nog verder gaat koken met de garnalen.
Start in de pan met de saus door toevoeging van 2 eetlepels olijfolie.
Leg de garnalen in deze pan en bak deze gedurende 1 minuut, samen met 1 theelepel Peggy’s signature knoflook, 1 theelepel geraspte gember en 2 blaadjes in zeer kleine stukjes gehakte basilicum en roer het geheel om de smaken de mengen. Voeg 1 kop magere zure room. Let wel kook dit niet te lang de garnalen zijn al gekookte dus dit is maar een 1-2 min actie om de saus te maken.
Giet dan de pasta af en voeg deze toe aan deze saus.
Kook het nog 2 minuten en voeg dan nog 3-4 eetlepels vocht van de gekookte pasta toe en meng het geheel tot het een verrukkelijk gerecht wordt.
Presentatie van het bord:
Serveer je grecht in de pastaborden.
Begin met de pasta en leg de garnalen er bovenop, 4 per portie.
Wist je dat: verse basilicum ontstekingen en zwellingen vermindert? Het is ook rijk aan anti-oxidanten en garnalen kunnen helpen veroudering te voorkomen!
Cut the red bell pepper by remove top in a circle and slicing it down into quarters.
Put the large skillet over a high burner.
Add 2 tablespoons of coconut oil, the bell peppers, and then the tuna and tenderloin. Grill everything for 4 minutes on each side.
Take the tuna and tenderloin out the skillet, slice them and put back into the skillet to rest.
In the meantime, work on your presentation.
Start with 3 romaine leaves in the middle of plates, sprinkle 1 teaspoon of Thousand Island dressing over the leaves, place the bell peppers on top of the leaves and add the tuna and tenderloin slices.
At the end sprinkle 1 teaspoon of teriyaki garlic sauce on top and it ready to serve.
Bon Apetito, From Peggy with Love!
Vlees en Vis in harmonie, Teriyaki knoflook Tonijn en Steak
Voorbereidingstijd: 6 minuten
Kooktijd: 8 minuten
Prijs per portie: 9,50 euro
Ingrediënten, geheel biologisch:
2 Tonijn steaks
12 Romeinse/Bindsla bladeren
2 Rode paprika’s
4 Theelepels thousand island dressing
2 Eetlepels kokosolie
4 Theelepels teriyaki knoflooksaus
Snijd de bovenkant van de rode paprika door het verwijderen van de bovenkant in een cirkel en snijd het dan in 4 parten.
Zet de grote koekenpan op hoog brander.
Voeg 2 eetlepels kokosolie in de pan samen met de paprika, tonijn en ossenhaas. Grill alles 4 minuten aan elke kant.
Neem de tonijn en ossenhaas uit de pan, snijd ze in plakjes en leg ze terug in de pan om te rusten.
In de tussentijd kan je beginnen aan de presentatie.
Presentatie van het bord:
Begin met 3 blaadjes Romeinse/Bindsla in het midden van de borden, strooi 1 theelepel Thousand Island dressing over de bladeren. Leg de paprika’s bovenop de bladeren en voeg de tonijn en ossenhaas plakjes toe.
Aan het einde strooi je 1 theelepel teriyaki knoflooksaus er bovenop en het geheel is klaar om te verorberen.
Wist je dat: er in Knoflook vitamine A, C en Magnesium zit?
2 Lemons (use the juice for the sauce and slices on top of the chicken)
2 Tablespoons of Coconut oil
½ Tablespoon of Boursin
1 Teaspoon of Capers
Cutting board and knife
Skillet to prepare the Chicken
1 Wok for the Spinach
2 Cups for the steamed rice
Slice the chicken breasts in to 4 flat pieces. This speeds up the cooking process and it looks like you have a lot more on your plate!
Sprinkle the chicken seasoning equally on both sides of each chicken slice.
Place the seasoned chicken slices in a skillet along with 2 tablespoons of coconut oil and 4 slices of lemon. Cook for 5 minutes on each side to make sure the chicken is well done.
In the meantime, add 2 tablespoons of Dijon Mustard, 1 teaspoon of capers and the juice of 2 squeezed lemons in a saucepan, mix together and cook for 2 minutes until it’s a nice sauce. I love to use the left over lemons in the pan as well – I chop them into pieces so that the flavor gets into the sauce.
In the wok place the washed baby spinach with 2 tablespoons of coconut oil and ½ tablespoon of Boursin, cook for 3 minutes and leave to rest.
Once everything is cooked you can work on your presentation. Start with a cup of steamed rice turned up side down on the middle of the plate then add some of the delicious creamy spinach on top before you continue with the chicken. Make sure you sprinkle some of the yummy sauce over the spinach and rice before you place the chicken slices on top and then sprinkle some more sauce while adding 2 slices of grilled lemon.
Nutritional Fact: Besides the fact that chicken is a great protein source, spinach is full of nutrition, like Potassium, Vitamin B6, B9, E, C, K, Iron, Calcium and Magnesium and lemon is full of Vitamin C and Potassium (which is great for your heart functions)
Put the pot with water on the stove to boil. When it boils, place the lasagna pasta to cook for 4 minutes.
For the sauce, add 2 teaspoons of olive oil in the pan sauté the salmon for 2 minutes. Take the skin off and break the salmon into small pieces.
Add 1 teaspoon of Peggy’s Signature Garlic, 4 teaspoons of teriyaki, 3 teaspoons of soy sauce, 1 teaspoon of oregano, 3 teaspoons of wasabi, and 1 sliced zucchini to cook in the sauce.
Add 2 cups of tomato sauce, the chopped basil sprigs, and the pats of cream cheese. Mix everything and cook for 5 minutes.
In the meantime, slice the two zucchinis into long pieces.
Using 1 teaspoon of olive oil, grill them in the skillet for 2 minutes on each side.
When everything is done, start to dress the lasagna leaves in the lasagna bowl. Start with the first layer; add the sauce with grated cheese on top. Repeat the same process until you get to the top of the bowl. Cover the top with grated cheese and put the bowl in the oven to cook for 10 minutes at 350F.
When done, cut into 4 pieces, and serve on a plate.
Start with the grilled zucchini, add the lasagna, dress it with a fresh basil leaf.
Slice the chicken breast so that you have two thin slices, which are easy and quick to cook as the chicken needs to be well done.
Place the skillet on the hot plate on max or on a high flame, add 2 tablespoons of coconut oil
Place the sliced chicken breasts in the pan and marinated with 1 teaspoon of turmeric powder, 1 teaspoon of cumin seeds, 1 teaspoon of chopped garlic.
Once that is cooking, turn them over and marinate the other side of the chicken breast with 1 teaspoon of turmeric powder, 1 teaspoon of cumin seeds, 1 teaspoon of chopped garlic and leave this to cook for 4 minutes on each side.
In the meantime, add 1 cup of spinach to the pan along with 5 slices of sweet plantain and 10 sliced mushrooms.
I like to add a dash of veggie broth if needed to speed up the cooking and to prevent my dish getting too dry.
Add 1 cinnamon stick and 5 cardamom seeds to the sauce for added flavor.
Brush 1 tablespoon of Hoi Sin on each side of the sweet plantain slices.
Add some left over chopped garlic to the spinach.
Cook the mushrooms, sweet plantain and spinach for 6-7 minutes.
After 5 min add the grated Parmesan and 1 slice of Gouda cheese to the chicken and cover this with aluminum foil for 2 min.
The heat will make sure that the chicken is well done and the cheese will melt.
Remove the mushrooms, sweet plantain and spinach from the pan and leave on a plate to rest
The chicken has to cook for 5 minutes on each side so once you remove the foil cook the chicken for at least 3-5 minutes more.
Sweet Plantains: Cooked plantains are nutritionally very similar to a potato calorie-wise, but contain more of some vitamins and minerals. They are a rich source of fiber, vitamins A, C, and B-6, and the minerals magnesium and potassium.
Moringa:Based on nutrition analyses it appears to be quite nutritious, though in comparison with other foods, various parts of Moringa oleifera have more iron than spinach, more vitamin C than oranges and more potassium than bananas.
Turn on your hot plate to the maximum temperature and place the grill pan on it along with 2 tablespoons of coconut oil.
Don’t wait until the oil is hot just add the 2 chicken slices in the pan along with the cherry tomatoes, pineapple, ½ red pepper, 1 cup of chestnuts and the Bok Choy.
Brush the hoi sin sauce on top of the chicken to marinate and sprinkle the chopped garlic and grated ginger on top of each side of the chicken.
In the meantime, pour some hoi sin sauce on the pineapple and Bok Choy.
When you notice that everything dries out in the pan add a dash of veggie broth to keep it nice and moist, all flavors mix and the cooking process goes smoothly.
The chicken has to cook for 5 min on each side (remember to cook your chicken well done)
Remove the Bok Choy after 5 min of cooking along with the tomatoes.
The chestnuts, pineapple and red pepper can stay until the end, if you like.
For the presentation, start with the red pepper in the middle, place the chicken on top and all the other veggies around it.
Bok Choy contains other vitamins and minerals including phosphorus, zinc, sodium, copper, manganese, selenium, niacin, folate, choline, beta-carotene and vitamin K. Bok Choy ranks sixth on the Aggregate Nutrient Density Index (ANDI) for fruits and vegetables.Tomatoes are low in sodium and very low in saturated fat and cholesterol. They are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper as well as a very good source of fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.Chestnuts have a generous blend of B vitamins in moderately high amounts. A 3-ounce serving contains 21 percent of the recommended daily value of B-6, 15 percent of folate, 14 percent of thiamine and 9 percent of riboflavin.
Place the pan on the hot plate set at the max temperature.
Add two tablespoons of coconut oil in the grill pan along with the salmon slice, 10 colorful peppers slices, a pineapple slice, 2 Baby Bok Choy, 6 slices of sweet plantain and 6 cherry tomatoes.
Marinate the salmon by brushing it with the pesto and do the same with sweet pepper and cherry tomatoes.
Turn the salmon over to marinate the other side.
The salmon will cook for 4-5 minutes on each side if you like it medium but it depends on how well done you like your salmon.
Remove the skin and marinate the salmon again with pesto sauce.
Marinate the sweet plantain, pineapple and Bok Choy with the Hoi Sin sauce.
Add a dash of veggie broth in the middle of the pan (about 4 tablespoons to speed up the cooking process)
Make sure you remove the Bok Choy before all the other veggies because it cooks really fast.
After 8 minutes, once the veggies are done, sprinkle over 1 teaspoon of Moringa powder.
Take the veggies out of the pan and leave the salmon for 1-2 minutes longer to cook.
Once the salmon is done start with the presentation by placing the salmon in the middle and all the veggies around it.
Bok Choy contains other vitamins and minerals including phosphorus, zinc, sodium, copper, manganese, selenium, niacin, folate, choline, beta-carotene and vitamin K. Bok Choy ranks sixth on the Aggregate Nutrient Density Index (ANDI) for fruits and vegetables.
Tomatoes arelow in sodium and very low in saturated fat and cholesterol. They are also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper as well as a very good source of fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.
Sweet Plantains: Cooked plantains are nutritionally very similar to a potato calorie-wise, but contain more of some vitamins and minerals. They are a rich source of fiber, vitamins A, C, and B-6 and the minerals magnesium and potassium.
Moringa:Based on nutrition analyses it appears to be quite nutritious, though in comparison with other foods, various parts of Moringa oleifera have more iron than spinach, more vitamin C than oranges, and more potassium than bananas.