​EGG YOLKS EACH DAY COULD KEEP DOCTORS AWAY
For most people farm-fresh, free-range, non-GMO, pasture raised eggs are INCREDIBLY NUTRITIOUS!
Egg yolks raise HDL, the "good" cholesterol, because Healthy Fat is our FRIEND!
Fat is essential for energy, for proper nerve and brain function, the production of hormones, to help us absorb vitamins, to regulate blood sugar, to maintain healthy skin, tissues, organs and bones!
100% of the fat soluble vitamins A, D, E and K are in egg yolks, as well as carotenoids, lutein and zeaxanthin.
Egg yolks also contain calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12!

No Crust- No Fuss!!
Nothing could be easier than making a farm-fresh Frittata with all your favorite ingredients!
All it takes is a little creativity and a twist of the wrist :)

BASIC FRITTATA INGREDIENTS:
8 large farm-fresh, non-GMO eggs (make no mistake, all eggs are NOT created equal)
1/4 cup organic milk or cream (cow, goat or full-fat coconut milk)
1/2 teaspoon sea salt 
1/4 teaspoon freshly ground black pepper 
2 tablespoons grass-fed butter (or coconut oil)
12-16 ounces cooked veggies and onions
4 ounces of organic cheese (optional)
1 cup organic protein of choice 
A cast iron skillet, glass or ceramic pie plate, muffin pan or casserole dish
A whisk and mixing bowl

DIRECTIONS:
In a mixing bowl, whisk eggs with cream, salt and pepper.
Saute onions, steam favorite veggies and prepare your protein of choice, then let cool.
Prepare a cast iron skillet, pie plate or casserole dish by oiling or buttering all sides.
Add whisked eggs to veggie/cheese/protein mixture and transfer to pan.
Cover and Bake in oven at 375, medium rack- until cooked throughout (approx 35-45 minutes depending on how deep the pan) 
Remove cover, top with herbs, more cheese or extra veggies- then broil for a few moments.
Serve warm or room temperature for breakfast/brunch/lunch or dinner!

Now Create Your Own Masterpiece with the Incredible Edible EGG!
Here are just a few of my many, many combinations..

Wild caught Salmon, goat cheese, red onion and capers~
Imported Pancetta, roasted brussels sprouts, parmesan cheese and caramelized red onion~
Spinach, feta, sliced tomato and olives~
Steamed broccoli, sauteed red peppers and onions, uncured bacon, imported Gouda~
Sliced cooked sweet potato, parsley, lime and Manchego~
Diced cooked sweet potato, cinnamon, nutmeg, topped with a dollop of Mascarpone~
Mushrooms, onions and imported Havarti or Swiss~
Tomato, basil, imported mozzarella and parmesan~
Organic diced chicken, tarragon and imported Gruyere cheese (not smoked)~
Organic Italian sausage, rosemary and Asiago~ 
Roasted/sliced beets, caramelized red onions, imported goat cheese over arugula~
​Steamed (or lightly sauteed) sliced zucchini, yellow squash, tomatoes, imported Fontinella~ 
Baked spaghetti squash, acorn squash or butternut squash with herbs~
Fresh Lump crab meat, red bell peppers, topped with fresh mango salsa~
Frittata Benedict with sliced organic Canadian bacon, spinach and home made Hollandaise~
Steak slices, onions/mushrooms/peppers, salsa and topped with avocado~
Black beans, salsa, peppers, onions cilantro and avocado~
Braised bok choy, fennel, red onions and roasted garlic~
Escarole, white beans and sausage~

The ideas are limitless! Experiment and explore the Fabulous Fun in Frittatas!!

Buon Appetito Tutti! :)
LAURA
xx

LOOKING FOR A LIGHT AND HEALTHY MEAL TO OFFSET THE HEAVY HOLIDAYS?
This salad is delicious and easy, any time of year!

Ingredients:
Fresh organic, baby spinach leaves 
Imported Greek Feta Cheese- from sheep's milk 
Mediterranean olive mix, pitted (at specialty store or Whole Foods olive bar)
Organic Cherry tomatoes, halved
Organic Cucumber, diced small
Red onion, raw and chopped (optional)
Tri-colored quinoa, cooked al dente in broth, drained and cooled 
Roasted sunflower seeds, unsalted
Golden raisins (preferably soaked)
Imported Extra-Virgin Olive Oil (from Greece, Italy, Sicily or Spain)
Fresh squeezed lemon juice
Pinch or two of fresh chopped oregano (mix with feta)

Directions:
This dish is made "to taste". Which is why I did not give measurements. Take or leave anything you like. Some days I add grilled salmon, lemon chicken, roasted lamb or hard boiled eggs...whatever I'm in the mood for.
The longer it marinades, the tastier it gets!

This can also be turned into a wilted spinach side dish, which is spectacular.
Just use more spinach, lightly sauteed before adding other ingredients.

Chef tip: Make your own fresh dressing using olive oil, 1/2 of shallot, lemon juice, oregano and hint of feta in a blender before serving. 
Καλή όρεξη! 
 (Buon Appetito!)
   xx

A healthy and delicious side dish to any holiday dinner!

INGREDIENTS:
2 lbs of organic brussels sprouts, cleaned, ends removed and cut in half
3 tbsp grass-fed, organic, unsalted butter
3 tbsp imported extra-virgin olive oil
1/8 lb of imported pancetta (Italian bacon)  finely chopped
1/2 red onion, chopped
1/4 cup dried cherries, diced & soaked in 1/4 cup water for one hour.
Celtic sea salt, paprika and/or freshly cracked black pepper
Red pepper flakes (optional)

DIRECTIONS:
Preheat oven to 400 degrees F.

Cut off the ends of the Brussels sprouts and cut in half. Mix them in a bowl with 2 tbsp olive oil, 2 tbsp melted butter,  salt, paprika, pepper and red pepper flakes. Place on a sheet pan and roast for 35 to 40 minutes, until crispy brown outside and tender inside. Shake pan once or twice to ensure they cook evenly.

While those cook:
In a large, hot saute pan, add 1 tbsp butter and 1 tbsp olive oil.
Add finely chopped pancetta and quickly saute, stirring constantly.
Add chopped red onion, and cover/reduce to medium heat, allowing onions to caramelize. Add soaked dried cherries and any remaining liquid.

Gently toss cooked brussels sprouts with pancetta & onion mixture.
Serve immediately!

BUON APPETITO!!   xx

I am absolutely wild for salmon!
Very few foods leave my brain and my tummy so satisfied and happy.
But you must choose wisely, not the farmed and dangerous, color "enhanced", look alike version that contains the synthetic color chemical known as Carophyll.  That chemical is designed to look like Astaxanthin, the world's most powerful antioxidant and King of the Carotenoids, which only Mother Nature can provide.

However healthy salmon is a powerhouse of nutrition!
Read more here: http://articles.mercola.com/sites/articles/archive/2013/04/15/wild-alaskan-salmon.aspx

Seared Salmon with Tangerine Beurre Blanc
Ingredients for  salmon:
4 wild caught salmon fillets, 6 oz each, at room temperature
2 tbsp grass-fed organic butter
1 tbsp fresh lemon juice
1/4-1/2 cup of natural spring water
paprika and sea salt to taste
Slivered or crushed nuts (almond, pecan, or macadamia favored)
1 bunch fresh organic asparagus spears 

Ingredients for beurre blanc:
1/2 cup of freshly squeezed tangerine juice, now in season!
1 tbsp finely chopped shallot
1 stick (1/2 cup) unsalted grass-fed organic butter 
1/4 tsp Celtic sea salt (I like Selina Naturally)
1 tsp fresh lemon juice
Paprika to taste
4 tbsp of champagne or dry white wine like Sauvignon Blanc, Muscadet (optional)

Directions:
Salmon may be baked, roasted, seared or poached depending on preference.
I like my salmon in a cast iron skillet with butter, salt and paprika.
I periodically steam it while it's cooking, by adding a  little fresh lemon water every minute or two and cover. This keeps the fish soft and moist while still allowing it to sear. 
It is also important if you like your salmon medium, as I do,  to start with room temperature fillets. 

  1. Prepare sauce by lightly caramelizing shallots in 1 tbsp butter and a pinch of salt
  2. Add tangerine juice and heat to just shy of a boil
  3.  Reduce the sauce over medium heat, about 3-4 minutes
  4.  Whisk in 1 tbsp butter, reducing the heat to low
  5.  Whisk in remaining butter one tbsp at a time and wine if choosing
  6.  Whisk, whisk, whisk until desired thickness
  7.  Remove pan from heat and add salt, paprika and lemon juice
  8.  Drizzle warm beurre blanc over cooked salmon, and serve with wilted spinach or roasted           asparagus. Top with your favorite crushed nuts and...Mangia! 
​        
     Buon Appetito Tutti~ xx

I HAVE JUST CREATED THE BEST PESTO SAUCE I HAVE EVER TASTED!!
And I have been making pesto for decades.
What makes this recipe different??
High quality, nutty, buttery FLAX OIL instead of Olive oil, and deliciously toasted pine nuts!

Flaxseed Oil, also known as Linseed oil, has a tremendous source of healing compounds.
It's rich in essential fatty acids (EFAs), and is used to lower cholesterol, prevent/treat heart disease, relieve inflammatory conditions, balance hormone-related problems, (including infertility), control diverticular disorders, and treat acne/eczema/psoriasis and rosacea.
When used in the world famous Budwig Anti-Cancer Protocol, flaxseed oil and organic cottage cheese have a remarkable 90% success rate in reversing and preventing disease!

I include the highest quality Flax Oil in my diet regularly.
Foods Alive is my personal favorite choice!
Learn about the care they take in all products and try them for yourself. 
(Use this special coupon code, lauragram20, and receive 20% off your entire first order, thanks to the beautifully generous owner, Michael Moor.)
http://www.foodsalive.com/Artisan-Cold-Pressed-Oils-s/15.htm 

THE BEST BASIL FLAX PESTO~
Ingredients:
 2 cups of fresh basil leaves, packed tight
 1/2 cup of Foods Alive flax oil (I like more but you decide)
 1/2 cup of freshly grated imported Parmigiano-Reggiano cheese
 1/3 cup pine nuts
 3-4 organic garlic cloves, finely chopped 
 The fresh-squeezed juice of one small lemon or lime
 Celtic sea salt, freshly ground pepper and/or red pepper flakes to taste
 (and a dash or two of hot sauce if you're a spicy ragazza like me :)
Directions:
1. Heat a dry frying pan on the stove until a few drops of water sizzle (med to med-high heat)
2. Add pine nuts and a bit of sea salt and cover, checking every few minutes and flipping until golden brown on both sides (approx 5-7 minutes)
3. Remove toasted pine nuts from pan and let cool
4. In a food processor, place basil leaves and pine nuts, pulsate several times
5. Add garlic, pepper, red pepper flakes and parmigiano, pulsate more.
6. Add flax oil in a stream, slowly while pulsating and voila!
7. Toss roasted vegetables in it, top it over chicken/beef/fish/potatoes/squash or simply use as     a dip for crudite! 
8. Once you've tasted this pesto you'll want to double, perhaps triple, the recipe and keep it on hand to add to just about everything!

Keep in a glass jar refrigerated, as flax oil is delicate in nature and must stay cool.
        BUON APPETITO TUTTI!!
                     BACI~
                           xx

QUINOA, (pronounced keen-wa) is a powerfully nutritious seed, not a grain!

It can replace rice, pasta, even most flours, which I will be sharing with you in time.
This dish is fantastic for the crisp Fall season approaching.

Ingredients: 
1 medium onion finely diced
2 organic carrots diced medium
2 tbsp grass-fed, organic butter
1 cup organic tri-colored quinoa
4 cups organic chicken broth (preferably homemade)
8-10 oz of organic, boneless, skinless chicken breasts (1 inch chunks)
The fresh juice and zest of one orange
1 tsp of paprika, ginger, sea salt 
1/4 tsp cinnamon, allspice, coriander, saffron threads (crumbled) and turmeric
1/2 tsp of white pepper
1/2 cup chopped parsley 
if you like spicy- add cayenne pepper or your favorite hot sauce
if you like sweet-add a small handful of golden raisins in with carrots and saute

Directions:
 1. Heat butter in pan, add onions and bit of salt, saute until soft.
 2. Add carrots, quinoa, broth, spices and bring to a boil.
 3. Add chicken chunks raw or sauteed, orange zest and juice, bring to boil again.
 4. Cover, reduce heat to a simmer until quinoa is cooked al dente.
 5. Remove from stove, add parsley and serve.

Vegetarians may substitute beans for chicken, or add more veggies.
Paleo plans may substitute roasted lamb or dark meat chicken & add butter.

Buon Appetito Tutti! 
BACI,
xx