PARTY MENU

BERRIES BOWL

½ cup per person berries (strawberries, blueberries, raspberries, blackberries)
stevia to taste
mint leaves to garnish

Wash berries and let them dry. Place in a serving bowl. If strawberries are large cut into 2 or 3 parts. Add stevia, stir carefully to prevent them from tearing. Garnish with mint leaves and refrigerate to cool before serving.

CHRISTMAS GREEN SALAD

4 portions

3 cups of green leaves (colored lettuce, arugula, spinach, watercress, etc)
8 grapes cut in two lenthwise
50 grs of goat cheese
8 sliced olives
2 tsp olive oil
2 tsp balsamic vinegar
½ tsp thyme
½ tsp basil
½ tsp rosemary
pepper to taste
1 tbsp sunflower or poppy seeds
pinch of sea salt

Place in a serving bowl the green mix and distribute grapes, olives and cheese on top. In a small bowl add oil, vinegar, thyme, basil, rosemary, salt and pepper, stir to mix well. Pour over the salad and add the seeds on top.

ASPARAGUS BOUQUET

1 bunch of asparagus

1 cooked red bell pepper

1 tbsp toasted sesame seeds

1 tsp sea salt

2 tsp olive oil

2 tsp balsamic vinegar

pepper to taste

Cut the back end of the asparagus and cook them in water for about 12 minutes, remove from the water and let cool.

In a small skillet over medium heat add the sesame seeds. Toast until lightly browned, stirring occasionally. This only takes a few minutes, so watch carefully. Take out of the pan and reserve.

Place asparagus in a serving dish, decorate with thin strips of bell peper making a bow so that it is like a bouquet.

In a small bowl, prepare the vinaigrette with the oil, vinegar, salt and pepper, stir until well combined.

When bringing to the table, pour the vinaigrette over the asparagus and garnish with sesame seeds on top.

QUINOA SALAD

4 portions

¾ cup quinoa
½ cup fine chopped yellow bell pepper
½ cup fine chopped chives
½ cup cucumber in small cubes
½ cup tomato in small cubes
2 tbsp chopped parsley
1 tbsp fresh basil (optional)
1 tbsp olive oil
½ tsp sea salt
1 tbsp apple vinegar

Cook the quinoa according to the container instructions. Let it cool. In a bowl put the quinoa, paprika, chives, cucumber, tomato and parsley; join well. Add the oil, vinegar and salt, and stir. Put the salad in a source adorned with lettuce leaves.

OVEN BREAST TURKEY

4 portions

500 g of boneless turkey breasts
4 sprigs of rosemary (2 whole sprigs and 2 chopped)
½ cup fresh basil chopped
8 peeled and crushed garlic cloves
80 ml bone broth
lemon slices
pinch of nutmeg
1 tbsp dijon mustard
60 ml olive oil
pinch of sea salt
pepper to taste

Season breasts with salt and pepper to taste and place in a zip bag. In a small bowl mix 4 garlics, 2 tablespoons of olive oil, bone broth, mustard, nutmeg, 2 chopped rosemary sprigs and half of the basil. Stir well and add the content to the bag. Rub well and let stand for about 30 minutes.

Preheat the oven to 350º F. In an oven-safe dish put lemon slices and transfer the breasts. Pour the content of the bag on top. Add 2 whole sprigs of rosemary, rest of basil, remaining 4 garlics and 2 tablespoons of olive oil.

Bake the breast for 25 minutes. Let stand a few minutes before serving.

ROASTED CHICKEN

1 chicken

2 lemons cut in 4 wedges each with skin

2 oranges cut into 4 or 8 with skin

1 head of garlic cut in half with skin

3 garlic cloves, finely chopped

1/4 cup orange juice

1/4 cup lemon juice

1/8 cup white wine

1/8 cup olive oil

1 tsp oregano

1/2 tsp thyme

2 tsp salt

pepper to taste

350 ml bone broth

Wash the chicken well and pat it dry with a paper towel. Rub the chicken with salt and pepper inside and out. Fill the chicken with the garlic in halves, lemons and oranges, the cavity should be full. This filling is later removed, it is just for flavor.

Tie the legs with string and place the chicken on a rack over a baking dish.

Bake in a preheated oven at 400º F for 1 hour. Every 20 minutes approx. open the oven and bathe the chicken with bone broth.

In a bowl add the orange juice, lemon juice, white wine, olive oil, minced garlic, oregano and thyme, stir well. After the first hour of the oven, remove the chicken and bathe it with this orange sauce all over, return to the oven and keep 40 more minutes, bathing the chicken every 20 minutes, so it will not dry out. If you need more liquid, use bone broth to bathe.

Once ready, remove the chicken and transfer to a serving dish. Transfer the juices to a sauce bowl and serve with the chicken.

STUFFED MUSHROOMS

2 portions

6 mushrooms
1 tbsp fine minced onion
1 tbsp fine chopped cilantro
1 tbsp fine chopped olives
1 tbsp fine chopped red bell pepper
pinch of sea salt
1 tsp olive oil
Pepper to taste
½ tsp oregano or thyme

Preheat the oven to 350ºF.
Wash the mushrooms and dry with paper towel. Cut the stems and chop fine.
In a pan with a pinch of oil sauté onion and bell pepper for a few minutes. Add chopped stems, olives, cilantro, oregano, salt and pepper to taste, stir and cook a few more minutes. Remove from heat and set aside.

Place mushrooms in a oven pan. Fill with the onion mixture and bake for 10 to 15 minutes or until brown.

OLIVES

4 servings

1 jar of black or green olives in water

Wash the olives to get excess salt. Drain and place in a small serving dish and serve. Remember that a portion is 30 grams.

Per serving 30 grs

Cal: 40 P: 0 F: 4 Cb: 0

CHRISTMAS BREAD

12 servings

3 eggs
2 tbsp coconut oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp clove
1 tbsp vanilla essence
1 tsp ginger powder
1 tsp baking soda
1 tsp apple cider vinegar
1 cup of water
2 tsp baking powder
¼ cup chopped walnuts
¼ cup chopped almonds
¼ cup peanut without chopped salt
2/3 cup dried fruit (cranberries, plums, dates, apricots)
1/3 cup Stevia powder or more to taste
2 cups almond flour
1 cup whole oatmeal
Zest of 1 orange

Preheat oven to 355ºF. Cover a round 6 inch width and 3 inch high cake pan with baking paper.
Mix all liquid ingredients, water, eggs, oil, vanilla and vinegar in a large bowl, mix well. Add the zest and stir.
Add oatmeal, almond flour, cinnamon, nutmeg, cloves, ginger, baking soda and baking powder, mix well with the wooden spoon. Now add stevia, nuts, almonds, peanuts and dried fruit. Stir well. Pour the mixture over the pan.
Bake for 45 minutes, or until a stick inserted in the center comes dry. Remove from oven and let cool before unmolding.

Per serving
Cal: 256.3 – Prot: 9.8 – Fat: 13.7 – Carb: 24.5

SHRIMPS WITH CILANTRO SAUCE

2 portions

12 cooked shrimp
1 plain Greek Yogurt
2 green onions (white part only)
1 cup cilantro leaves
1 tsp olive oil
1 pinch of sea salt
pepper to taste
cocktail sticks

For the sauce, add to blender yogurt, green onions, olive oil and cilantro. Process until everything is well ground. Add salt and pepper to taste. Pour into a small serving bowl and refrigerate until serving.

Place the shrimp on a serving plate and serve with the sauce.

CHERRY TOMATO SKEWERS

2 portions

6 cherry tomatoes
6 goat cheese cubes
6 basil leafs
6 cocktail sticks

Thread the skewers a cherry tomato, then the basil leaf and ending with the goat cheese cube. Repeat with remaining skewers. You do not need to add salt since the cheese is salty enough.

Place skewers on a plate and serve.