One of my favorite ways to serve burrata and tomatoes. So simple to make and loaded with flavor, you are going to love this salad. ❤️

Ingredients needed:

• 1/2lb / 250g Baby Plum Tomatoes, halved
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Red Wine Vinegar
• 2 tbsp very finely diced Red Onion, approx 1/2 small onion
• 2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
• 2 tsp very finely diced Fresh Parsley
• 1/4 tsp each: Salt, Black Pepper

Instructions:
 Step 1. In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade. About 30 minutes.
  Step 2. Add burrata to the centre of a serving plate and add the marinated tomatoes around the outside. Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish.  Enjoy! :)

Enjoy a hearty, gluten-free meal with creamy mushrooms sauce over polenta. 💛
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Ingredients needed:
• 1 16-ounce tube prepared plain polenta, sliced into 8 rounds 
• 1 tablespoon extra-virgin olive oil • ½ cup minced onion • 1 pound mushrooms, such as white or cremini, sliced 
• 2 cups stemmed and sliced shiitake mushrooms
• ¼ teaspoon salt 
• ¼ teaspoon freshly ground pepper 
• ½ cup white wine 
• ½ cup reduced-fat sour cream 
• 2 teaspoons minced fresh tarragon

Directions:
Step 1. Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Step 2. Arrange the polenta on the prepared baking sheet and bake until crispy on the bottom and heated through, about 20 minutes.
Step 3. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Stir in mushrooms, salt and pepper, and cook, stirring often, until the mushrooms are softened and most of the liquid has evaporated, 8 to 10 minutes.
Step 4. Pour in wine; bring to a boil and scrape up any browned bits from the bottom of the pan. Reduce the liquid until the pan is almost dry, 2 to 3 minutes. Stir in sour cream and bring to a simmer. Remove from the heat, stir in the tarragon. Serve the sauce over the polenta.

Enjoy!😊

A delicious low-carb, paleo and keto-friendly dish recipe, perfect for lunch and dinner.

Ingredients needed:

• 2 tablespoons butter
• 1 pound jumbo shrimp (16-24), shelled and deveined
• 4 cloves garlic, chopped
• 1 pinch red pepper flakes (optional)
  
• 1/4 cup chicken broth or shrimp broth or vegetable broth
• 2 tablespoons lime juice (~1 lime)
• 3 medium zucchini, cut into noodles
• salt and pepper to taste
  
• 1 teaspoon lime zest
• 2 tablespoons cilantro, chopped

Directions:
Step 1. Melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
Step 2. Add the vegetable broth and lime juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp, lime zest and cilantro, tossing everything and removing from the heat.
Note: Cut the zucchini into noodles with a mandoline or a spiralizer.
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Enjoy! ☺️ ⁣

This recipe provides you with long-lasting energy, fiber, protein, and healthy fat to keep you going all morning long. A healthy breakfast, packed with nutrients, without being too calorie dense. 

Ingredients needed: 

• 1 cup (250 ml) gluten-free rolled oats
• 1 1/2 cups (375 ml) coconut milk
• 1/2 tbsp pure vanilla extract
• your choice of fruit
• 3 tbsp chia seeds 

Instructions:

Step 1. In a medium bowl, stir together the oats, milk, vanilla, and chia seeds until thoroughly combined. Cover and refrigerate overnight.
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Step 2. Portion into bowls and top with your favorite fruits. Enjoy ! 😊

This delicious salad is packed with tasty superfoods that will help maintain a healthy weight. Superfoods are extremely high in micronutrients like vitamins, antioxidants, enzymes, minerals and healthy fats. All of these nutrients are essential to our body.

Ingredients needed:

• 3 tbsp quinoa
• ¼ cup and 1 tablespoon and 1 teaspoons water
• ¼ bunch romaine salad, torn into bite-sized pieces
• 1 avocado - peeled, pitted, and diced
• 2 tbsp chopped tomato
• ½ tablespoon chopped red onion 
• ¾ teaspoon crumbled feta cheese

Directions:

Step 1. Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

 Step 2. Place salad in a large plate. Top with quinoa, avocado, tomato, red onion, and feta cheese.

 Step 3. Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad. Enjoy! :)

Whether you enjoy this as a lunch for one, or a tasty side dish, this stuffed sweet potato with black beans, parsley and hummus dressing makes a delicious, simple meal. 😊 

Ingredients needed: 
• 1 large sweet potato, scrubbed 
• 2 tbsp parsley 
• 1 cup canned black beans rinsed
• ¼ cup hummus 
• 2 tablespoons water 

Directions: 
Step 1. Prick sweet potato all over with a fork. Microwave on High until cooked through, 6 to 8 minutes.


Step 2. Place the beans in a medium saucepan; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes. 


Step 3. Split the sweet potato open and top with the parsley and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency.

Step 4. Drizzle the hummus dressing over the stuffed sweet potato. Enjoy! 

This mushroom stew recipe is so easy to make and it tastes delicious. :)

Ingredients needed:

• 8 oz (227 g) whole mushrooms
• 1 tsp extra virgin olive oil
• 14.5 oz (411 g) canned diced tomatoes
• 2 garlic cloves
• 1 medium onion
• 2 tbsp fresh parsley
• Salt and pepper
• 1 cup cooked brown rice

Directions:

Step1. Heat the oil in a saucepan. Add the onion and the garlic. Saute until the onion start to softener about 3 minutes.

Step 2. Add the diced tomatoes, stir in it and then add the sliced mushrooms. 

Step 3. Sprinkle with salt and pepper and let the mixture come to a boil  and continue to cook for a couple of minutes. Garnish with parsley and serve over the rice. Enjoy! :)

I always set new goals to my health! I’m looking to increase my energy levels, get leaner, build muscle, re-set the immune system, boost hydration levels, sleep better and even improve my overall mood. 

I love this program because it’s simple, it meets you where you’re at and empowers you to grow through your journey. Clinically proven plans and scientifically-developed products, called Fuelings, designed by dietitians, scientists, and physicians. Packed with high-quality complete protein, probiotics, minerals and vitamins; and no colors, flavors, or sweeteners from artificial sources.
 Best of all, each Fueling is nutritionally equivalent and portion-controlled, so you can substitute any one for any other. 

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How does it work?

This optimal weight plan creates a caloric deficit while controlling carbohydrate intake. This promotes a mild dietary ketosis which leads to weight loss while helping to preserve lean muscle mass. This fat-burning state also helps reduce physical hunger while providing sufficient levels of energy. 

The program includes:

 • Six small meals per day, one every two to three hours +1 lean & green meal –a nutritionally balanced meal consisting of lean protein, non-starchy vegetables, and healthy fats. 

​Direct message me if you’d like to find out  more about the program. 😊

With Love,
Roxana