Avocado and Feta Sandwich

The creamy texture of avocado is the perfect spread for a sandwich. No butter, margarine, mayo or ranch is needed if you have a fresh avocado at home. And there is no need to prepare it in any way–just use a butter knife and spread the nutty deliciousness right on your toasted bread, add toppings to your liking and load up on vitamin C, thiamine and riboflavin!

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Cauliflower Gnocchi

This elegant member of the cabbage family comes in white, green and also purple (who would have thought?). Cauliflower is a nutritious vegetable as it is a good source of vitamin C and has a fair amount of iron. You can eat it raw or cooked–I prefer to quickly steam it to make it more digestible and keep its delicate flavor, crunchy consistency and bright color. I find that cauliflower is the perfect ingredient to make almost any dish a little lighter and healthier–like in this light gnocchi recipe.

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Zucchini Lasagna Roll-up

The light and delicate flavor of zucchinis makes this vegetable extremely versatile. I love to use it in an array of different ways: as veggie noodles, in casseroles, tempura fried, stuffed and baked, on the grill, in pancakes, cupcakes and cakes. This time, I used the kitchen all-rounder instead of lasagna noodles to make the typically indulgent dish a bit lighter, healthier and packed with vitamins.

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