Ellen's Healthy Lifestyle Tips

Salade Grecque
Ingredients
- 16 Black olives
- Black pepper, to taste
- 1/2 cucumber
- 1 block feta cheese
- 1/2 green bell pepper
- 1-2 tablespoon Mixed herbs
- 1-2 tablespoon Lemon juice
- 4-5 tablespoon Olive oil
- 1/2 Red onions
- 2 1/2 teaspoons salt
- 4 Tomatoes

Preparation
Cut tomatoes into wedges. Slice the cucumber and green pepper. Then, cut red onion into rings. Put all these into a salad bowl.Prepare the dressing by mixing olive oil, black pepper, salt, lemon, and mixed herbs in a bowl. Set aside.Divide the salad in bowls, garnish with black olives.

Drizzle the dressings over the salad.

Sprinkle some extra mixed herbs if desired.

Source: Foodista

Cornbread Panzanella
Ingredients
- 1/4 cup balsamic vinegar
- 1 pint mixed cherry tomatoes, halved
- 3 cups leftover cornbread, cubed
- 1 cucumber, peeled, deseeded and diced
- 1/2 tablespoon dijon mustard
- 10-15 fresh basil leaves, sliced
- Kosher salt
- Zest of 1 lemon
- 1 tablespoon maple syrup
- 1/3 cup olive oil
- 1 medium red onion, diced
- 1 tablespoon unsalted butter

Preparation
Melt butter in an oven safe pan or heavy skillet and add cornbread. Toss in butter and cook over medium high heat for 3-5 minutes. Toast in a preheated oven at 300 degrees for 10-15 minutes or until dry and hard like croutons.

Remove from oven and set aside until cool.

Whisk together olive oil, balsamic vinegar, mustard, zest and maple syrup. Salt to taste.In a large bowl, toss cornbread with tomatoes, onion, cucumber and basil.

Drizzle with 1/3 to 1/2 of the dressing and serve the rest on the side.

Source: Foodista

Mexican Three Cheese Dip
Ingredients
- 250 grams Low Fat Cream Cheese, room temperature
- 250 grams No Fat Yogurt (drained 12 hours to make yogurt cheese)
- 1 cup Shredded sharp cheddar cheese
- 1 cup Salsa (home made recipe below)
- 1 cup Avocado Paste or guacamole (home made recipe below)
- 1 teaspoon Cumin
- 1/4 teaspoon Smoked paprika
- 1 Clove garlic, finely minced
- Salt and pepper to taste
- 1 tablespoon Chives, finely sliced for garnish
- 1 Ripe avocado
- 2 tablespoons Lime juice (or more for a smooth paste consistency)
- 2 tablespoons Cilantro, finely chopped
- 1 tablespoon Shallot, finely chopped
- Salt
- 250 grams Mini tomatoes (if you use regular tomatoes, remove seeds 1/4 cup Cilantro, finely chopped 1 Clove garlic, finely minced 1 Green onion, finely chopped 1/4 cup Cucumber, finely diced Pinch of Cayenne pepper, or to taste 1 teaspoon Cumin 1/4 teaspo
- 1/4 cup Cilantro, finely chopped
- 1 Green onion, finely chopped
- 1/4 cup Cucumber, finely diced
- Pinch of Cayenne pepper, or to taste
- Splash of lime juice
- 1/4 teaspoon grated lime zest
- 1Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper. Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.
- 2Whip room temperature cream cheese with yogurt cheese. Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.
- 3Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, stain using a fine sieve).
- 4Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.
- 5Assembly: In a clear bowl, evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little r

Preparation
Prepare yogurt cheese the night before by lining a fine sieve with coffee filter paper.

Pour content of yogurt container into the lined sieve and allow to sit covered in the refrigerator overnight.

Whip room temperature cream cheese with yogurt cheese.

Add finely minced garlic, cumin, smoked paprika and salt and pepper. Whip until evenly distributed. Set aside.

Salsa, combine all ingredients and mix well. Set aside (this is best made the day before; if you find it is too liquid, stain using a fine sieve).

Avocado Paste: put content into a food processor and process until you achieve a smooth paste, adding lime juice to adjust the consistency.

Assembly: In a clear bowl, evenly distribute the cream cheese mix. Then smooth the avocado paste over it. Next is the salsa, reserve about a tablespoon, evenly spread the remainder. And last but not least, sprinkle the cheddar and garnish with a little reserved salsa and chives.

Serve at room temperature with flat breads, tortilla chips or corn chips. Enjoy!

Source: Foodista

Tricolor Rotini pasta Salad
Ingredients
- 1) Tri colour Rotini Pasta 100 gm
- 2) Lettuce 2 Leaves
- 3) Olives 10 nos
- 4) Cucumber 1 small
- 5) Plum tomato 5 nos
- 6) Mayonnaise 2 Tbsp
- 7) Black pepper powder 1 Tsp
- 8) Salt ¼ Tsp

Preparation
Boil water in a large pan. Once water comes to boiling temperature immerse the pasta. Turn heat

to low and cook for another 10 minutes. Keep it aside till it cools down.Or cook the pasta as per

the instruction given in the package.

Chop the cucumber, olives and lettuce.

Cut the plum tomatoes into half. Since I had no plum tomatoes

stored, I have used normal tomatoes

Mix pepper powder and salt with the mayonnaise.

Combine all the vegetables and mayonnaise dressing with the pasta and mix gently.

Source: Foodista

Cedar-Planked Salmon With Mustard Dill Sauce
Ingredients
- 4 salmon, fillets, (about 1 lb total)
- 2 tablespoons olive oil
- 1 teaspoon grated lemon, rind
- 2 tablespoons lemon, juice
- 1 tablespoon chopped fresh chives or 1 tbsp chopped green onion
- 2 teaspoons Dijon mustard
- 1 pinch salt
- 1 pinch pepper
- 1 cup sour cream
- 2 tablespoons finely chopped cucumber
- 1 tablespoon chopped fresh dill or ½ tsp dried dill, w**d
- 2 teaspoons minced fresh chives or 2 tsp minced green onion

Preparation
Soak two 12- x 7-inch (30 x 18 cm) untreated cedar planks in water for at least 30 minutes or for up to 24 hours.

Place salmon fillets on top of each plank.

In small bowl, whisk together oil, lemon rind and juice, chives, mustard, salt and pepper; brush some over salmon.

Place planks on grill over medium-high heat; close lid and cook, brushing with remaining lemon mixture for about 20 minutes or until fish flakes easily when tested with fork.

Dill Sauce:Meanwhile, in small bowl, combine sour cream, cucumber, dill, chives, salt and pepper.

Serve planks on platter with dill sauce.

Source: foodista.com