Smoked, raw & toasted

Usually I have a title for my blog. I mean, I know what I am going to write about, what I want to share, what I have cooked, learned, enjoyed and all of this comes together as some sort of label or explanation or description, but this time it took me a moment or maybe I had a moment! It was probably due to the thought of posting a the photo of my dinner on Instagram and thinking of how to label it or describe it in few words. At the time smoked, raw & toasted didn’t come to mind, rather, the five ingredient dressing was giving me hashtag anxiety so to make it all a little easier (?) let me just blog it, (since its been awhile) …..this is a description of my dinner.

“Smoked”, a favorite, “Raw” a curiosity  and  “Toasted”, the perfect ending.


       I really like Whole Foods Smoked Chicken. I usually go to Whole Foods to do my grocery shopping every couple weeks. Sometimes I will even just go for lunch on a Saturday or just for an ingredient, but it seems that every time I go lately I pick up some of their Smoked Chicken.

Below is the 1/2 Smoked Chicken I bought today.




My salad, spinach and frisse’ leaves topped with a  super special dressing I have been so curious to try! I watched FullyRawKristina’s 9 year Birthday video and discovered her world. FullyRawKristina’s salad dressings sounded delicious, she describes them so well, she  got me curious and hungry enough to try them out!

link here;


I tried Kristina’s Peach, tomato, bell pepper, avocado & basil dressing.  I halved the recipe and it made 3/4 pint of dressing, enough for a few salads this week. This dressing would be a perfect sauce or cream for cold cuts, lettuce wraps etc. The others in her 5 FullyRaw Salad Dressings video sound delicious also!

Check them out;




Chickpeas!  You can find all sorts of recipes online on how to toast them.

I used a can of organic chickpeas, rinsed them well, let them dry in a colander while I prepared the dressing, lined a baking sheet with parchment paper and tossed the dry chickpeas on the lined baking sheet with a little evo and a mix of salt and spices I bought at a Midwestern Meats, a Butcher & Deli in Mesa, Arizona.

You can use whichever spices you have in your home and prefer to.


I baked them for  approximately 30 mins at 400*F, I took the pan out of the oven twice to roll the chickpeas around. They were the perfect topping to my dinner salad!



My dinner was smoked, raw, toasted & delicious 🙂



Buon Appetito!

Delicious “Tonno” Salad

Yes, even in Autumn I eat Tuna Salad. My recipe came about with my incredible want to have some good tuna, which is hard to find in the USA. I was used to Italian Tonno. I never thought there would be such a difference. I’m not talking fresh, I’m talking canned. In olive oil, not in water. (Even in water would be great, as long as it tasted like tuna!) Italian canned tuna is pink , American is white. Anyway….

I mixed my Tuna with steamed cauliflower and some cappers and voila!, my fresh mayo recipe, and invented the most delicious version of Tuna Salad in this world! Even in Autumn!

Here’s my recipe:

  • 2 cups steamed cauliflower
  • 1 can Genova or Rio Mare Tonno/Tuna in olive oil, strained
  • 1/2 cup fresh mayonnaise (recipe here:
  • 1 tbls cappers
  • 1/2 stalk celery chopped finely (optional)

Flake the tonno, add all ingredients together and mix delicately with a wooden spoon.

Buon Appetito!

*I served my Tonno Salad on Butter leaf lettuce.

Egg Salad Blanc

I love eggs. They are a good part of my weekly meal planning and my protein count.

Here’s a little info:

I was in the mood for egg salad. To hype up the protein I made it Blanc!

It is delicious and very versatile! Yum!

Here’s my recipe:

  • 10 hard boiled eggs
  • 1/2 cup fresh mayonnaise (recipe here,
  • 2 tbls chopped red onion
  • 1tsp Dijon mustard
  • 1 celery stalk, thinly sliced
  • 1 tsp lemon juice
  • 1 tbls chives
  • 1 tbs parsley
  • salt & pepper to taste

Cut the eggs in half and put aside their yolks

(The yolks can be used for soup or salad toppers during the week)

Chop the egg whites.

Add the chopped egg whites to all other ingredients,

Refrigerate *at least a few hours if not overnight.

Buon Appetito!

photo eggwsalad

E Voila’! Fresh Mayonaise

Ok, ok, so its Autumn and I am still enjoying my salads. I do live in Dallas and the weather here is beautiful right now. Its not cold at all and its not as hot as the summertime. The leaves have barely started changing color, so this gives me all the right to continue eating my salads! I whipped up a lighter version of mayonnaise, ha-ha! Only because I used a “light” EVO by Bertolli. Fresh mayonnaise/maionese is delicious, it has nothing to do with store bought …stuff, that’s a whole different thing.

Here’s my recipe;

  • 1 egg kept at room temp for a few hours. (yes, this is the trick, room temp)
  • a large slice or piece of lemon, about 1/4 of a lemon
  • 1 cup Light Bertolli’s Extra Virgin Light Olive Oil

*I used my food processor, its a smaller version. You can also use a hand held immersion mixer.

Put egg and squeeze the juice from the piece of lemon into the food processor. Turn the food processor on and add slowly but in a constant, thin stream, the light evo. Let process a minute or two until it thickens, e Voila!

*Store in fridge.