Aliona Tihai

Ingredients: 1 cup roasted oats + 2 tablespoons unsweetened cocoa powder + 2 tablespoons unsweetened shredded coconut + 1 tablespoon chia seeds +1 1/2 cups dates + 1/2 cup peanut butter + 1/3 cup almond flakes , lightly toasted and crushed + 2 tablespoons coconut oil

One of my resolution for 2019 is to reduce sugar and to cook more vegan. This is my first try of energy balls and we are in love. So tasty, so flavored and so easy to make.

INSTRUCTIONS: Blend all the ingredients together in a food processor until combined.Use your hands to roll into balls. Roll the balls into a plate of shredded coconut to coatStore in an airtight container in the refrigerator.

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Ingredients: 200 gr egg whites + 400 gr flaked coconut + 50 gr icing sugar

 These Coconut Macaroons are incredibly tasty, crispy and you can quickly make these for some unexpected guests. They are wonderful snacks too and by the way, they are gluten-free.

These Coconut Macaroons are wonderfully golden and a little crispy on the outside and soft inside.

INSTRUCTIONS: Preheat oven to 325F (160C) prepares a baking sheet with parchment paper.In a large mixing bowl, whisk the egg whites and icing sugar until a firm meringue.Add the flaked coconut to the eggs. Try to make balls with your hand or using a medium spoon. If you think it is too dry and doesn’t hold together, add one small egg white. If you think it is too moist, add some extra coconut.Bake for 15-20minutes until their top gets golden.

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Ingredients: 2 eggs + 400 ml kefir + 260 gr. self-raising flour ( mine is from Brodie XXX) + 1 spoon of oil. Cooked in the waffle maker. Have a nice weekend my friends.

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[recipe title=”Beet – Orange Salad” servings=”2-4″ time=”1h – 1h 15mins” difficulty=”easy” image=”http://aliona.tihai.ca/wp-content/uploads/2017/01/IMG_8185-850×478.jpg” description=”Beet and Orange Salad – delicious and easy to make salad”]

[recipe-ingredients] – 6 oranges – 6 beets, medium-sized, roasted and peeled – 250 ml (1 cup) pomegranate seeds – 4 c. Orange juice – 2 c. Grape seed oil – 2 c. White balsamic vinegar – 1/4 c. Coarse salt – Fresh thyme or other herbs (optional) [/recipe-ingredients]

[recipe-directions] – Cut a slice at each end of the oranges. – Peel the oranges alive by removing the white membrane and cut into 1/4 “(0.5 cm) thick slices. – Cut the beets into 0.5 cm (1/4 “) slices. – Place the oranges and beets in a large serving dish – or divide them into two dishes. – Sprinkle with pomegranate seeds. – In a small bowl, whisk orange juice, oil, balsamic vinegar and salt. Sprinkle the salad with this vinaigrette. [/recipe-directions]

[/recipe]

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[recipe title=”Blue Salad with Cabbage, Feta & Blueberries” servings=”6 pers” time=”20 min.” difficulty=”easy”]

INGREDIENTS

1⁄2 head red cabbage 1 small red onion, thinly chopped 1 apple sliced 4 oz goat cheese, crumbled 1 cup blueberries salt&pepper 2 tablespoons grape seeds oil some lemon juice

[/recipe]

STEPS

Thinly shred the cabbage and place it in a bowl.

Mix well and season with salt and pepper.

Add the sliced apple, red onion, blueberries, and the dressing.

Red cabbage is very rich in vitamin C  who help to make collagen, vitamin A, and vitamin K.

Enjoy.

 

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I want to present you how to make a healthy snack.

We need:

some crunchy granola yogurt nature or sweet one blueberry a little bit of peanut butter and some ricotta cheese

This snack will give you a lot of energy if you take him in the morning.

Enjoy.

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Today I want to present you my mom special salad named Festive. This salad festive have a special taste, it’s the dry plums who gives a sweet-sour note, and it’s also very reach. I’m sure you will like it.

[recipe title=”Salad Festive” servings=”8 pers” time=”1 hr” difficulty=”easy”]

INGREDIENTS

10 units of dry plums 10 medium champignons fry with 1 little onion 2 medium carrots cooked 3 hard-boiled eggs half of chicken breast cooked in water with a punch of salt 150 gr of sweet corn and peas mayo for dressing or natural yogurt

[/recipe]

STEPS

Follow the photos below to make you salad: plum, champignons with onion, chicken, corn&peas, carrots, white of eggs, yolk of eggs. Between each layer put some mayo and our salad is ready to be served.

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Marinated duck stuffed with rice and veggies – so tender and full of taste. It remember me the holidays spent with my family.

[recipe title=”Marinated duck stuffed with rice and veggies” servings=”8 pers” time=”4hr” difficulty=”medium”]

INGREDIENTS

For marinade

1 duck (roughly 1.6-2 kg) sea salt freshly ground rainbow peppercorn blend 1 heaped teaspoons of 7-spice blend Shichimi togarashi (Japanese seasoning) 2 spoons of mustard 2 spoons of mayo 1 clementine 6 fresh bay leaves 1 big onion 2 beers

For stuffing

precooked 200 gr rice 1 carrot 1 medium onion salt, pepper 1 apple

For the gravy

1 big carrot the onion from marinade some cauliflower some cherry tomato 2 apples some garlic 1 clementine

[/recipe]

STEPS

 Season the duck with salt, mustard, and the 7-spice blend, rubbing all over so the flavor catches in all the nooks and crannies. Halve the clementine and place it into the cavity along with the bay leaves and chopped onion. Put the duck in a big bowl and pour the beer over it. Leave to marinated 1 night in the fridge. It’s time to cook our duck, but before we have to stuff here. We will make a blend from frying onion and carrot in the oil and precooked rice. Remove the duck from marinade and stuff with this blend an 1 apple. To keep the blend inside put 1 or 2 toothpicks. Place the duck in a medium-sized roasting tray, with all the stuff for the gravy and the onion from the marinade and cook at 250°C/400°F/ for around 3 hour 20 minutes.

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Toblerone truffles once you try them it’s impossible to forget the taste. It’s a perfect meal for a night with friends or a perfect gift box to give like a sweet present.

They are so tasty smoothie and yamy, the box will end up empty before the night is done.  So here’s a recipe that will delight your guests.

[recipe title=”TOBLERONE TRUFFLES” servings=”15 pers” time=”3hr” difficulty=”easy”]

INGREDIENTS

14 oz Toblerone chocolate (big one  450gr.) 5 tablespoons butter (75 gr) 1/2 cup 15% cream (125 gr) Pinch of salt 3/4 cup hazelnuts  (375 gr) 3/4 frozen raspberry  (375 gr)

[/recipe]

STEPS 1. In a double boiler, melt the chocolate, cream, and butter. Add a pinch of salt. Pour onto a plate and refrigerate for 2 hours. 2. Meanwhile, powder the hazelnuts in a food processor. Transfer onto a plate and set aside. 3. Shape truffles (roughly 1 tablespoon), stuff them with one frozen raspberry and roll in the hazelnut powder. Refrigerate for 1 hour and serve.

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May every day of the new year glow with good cheer&happiness for You&Your family

Happy New Year!

 

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