Meatballs In Tomato Sauce With Peppers & Smoked Salmon And Fresh Herbs Breakfast Omelette

A variation of a family recipe with rich aroma and spicy flavor.

Serves: 6 Preparation time: 30m Cooks in: 40m Ready in: 1h 10m

Ingredients

For the meatballs

• 1 pound of ground beef
• 3 slices of stale bread crumbs, moderate
• 1 medium chopped onion
• 2 tsp. tablespoons chopped parsley
• 1 tsp. tablespoon oregano, thyme or savory
• 2 tsp. tablespoons olive oil
• 1 egg, lightly beaten
• flour for dusting the meatballs
• Salt and pepper

For the food
• 3 green peppers in thick strips
• 3 red Florina peppers in thick strips
• 1 small chopped onion
• 2 cloves garlic thickly sliced
• 2 cups tomatoes, peeled and grated
• 2 tsp. tablespoons chopped basil (optional)
• ½ cup olive oil
• ½ tsp. sweet sugar
• 1 small cinnamon stick
• Salt and pepper

Method

Step 1
Preheat oven to 200 ° C. Soak the bread crumbs and drain well. Mix with the remaining ingredients for meatballs and knead the mixture until the materials be joined well.

Step 2
Conjure up moderate meatballs, sprinkle them with flour and lay on a greased baking sheet. Then bake them in the preheated oven for 15 minutes, turning them to get golden brown on all sides.

Step 3
In a wide pan sauté the onion and garlic in the oil until they get some color. Add the peppers and cook just until wilted.

Step 4
Add the tomatoes, basil, sugar, cinnamon, salt and pepper. Allow the sauce to simmer for about 15 minutes and add the meatballs.

Step 5
Cover the food and let it simmer for 20-25 minutes until the sauce thickens. Serve with fries.

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Smoked salmon and fresh herbs breakfast omelette

Try this speedy high protein omelette for breakfast, served extra special by adding smoked salmon and fresh herbs. Alternatively, serve as appetizer or entrée.

Serves: 2 Preparation time: 10′ Cooks in: 10′ Ready in: 20′

Ingredients
5 free range large eggs
½ cup milk
1/3 cup fresh basil, leaves picked, finely chopped
1/3 cup fresh dill, finely chopped
1/3 cup fresh parsley, leaves picked, finely chopped
½ cup any hard cheese, grated
5-6 slices smoked salmon
lemon juice
2 tbsp extra-virgin olive oil
salt, black pepper freshly ground

Method

Step 1
Beat eggs with milk, cheese and a pinch of salt. Add and mix all fresh herbs, reserving a little dill for decoration.

Step 2
In a large non-stick frying pan heat oil on medium heat. Pour in the egg mix and cook for 5 minutes on each side until set.

Step 3
Remove from pan and cut in four pieces. Place one omelet piece on two plates, top with a salmon slice, squeeze a few lemon drops and sprinkle with dill and pepper, repeat with omelette, salmon, lemon drops, dill and pepper once more. Serve warm.

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Lose Weight & Reduce Belly Fat

Certain foods can be your real allies for maintaining and shaping the figure, especially when it comes to reducing belly fat around the waist and abdomen. This is a list of 12 groceries which can help you.

- Almonds and other nuts – feed your muscles, reducing the desire to eat
- Dairy products (low fat milk, yogurt and cheese) – strengthen bones, help with weight loss
- Eggs – feed muscles, burn fat
- Turkey meat – feed the muscles and strengthens the immune system
- Blueberries, raspberries and blackberries – reduce the desire to eat
- Peanut Butter – feeds the muscles, burns fat
- Fatty fish (salmon, tuna) – stimulates the fat burning and quickly reduces the feeling of hunger.
- Grapefruit – reduces the insulin, regulates blood sugar levels and metabolism (eat together with internal part of the rind)
- Green tea – improves fat burning and metabolism
- Chili peppers – fantastic for metabolism
- Spinach and other green vegetables – destroys free radicals, helps in the development of strong muscles
- Mushrooms – feed the muscle, burn fat, improve digestion.

Fried Cauliflower Rice

I have been fairly obsessed with cauliflower "rice" ever since discovering it earlier this year. This finely chopped cauliflower is one of those cheater ingredients that actually tastes legit. No joke.

It has also brought Chinese fried rice, once relegated to the "comfort food" category, squarely into my weeknight meal rotation.

This recipe is a pretty direct riff off of our ultimate How To Make Fried Rice from the stir-fry queen, Grace Young. The biggest difference here is that you need to cover the pan and let the cauliflower rice steam for a few minutes before the dish is ready to be served. I also usually throw some thick-cut bacon into my stir-fry (and use the bacon grease for cooking!), although you could really use any leftover bits of chicken or pork you may have — or keep it vegetarian and add crispy pan-fried tofu instead.

As a fried rice look-alike, this dish can hold its own. The cauliflower is chewy and nubbly in all the right rice-like ways. Bits of egg and tender vegetables also make it a satisfying meal on its own. This still feels like comfort food to me — just comfort food that's sneaking a few more vegetables into my day!

Cauliflower Fried "Rice"

Serves 4 to 6

1 medium head cauliflower
1/2 pound (8 slices) thick-sliced bacon, optional
2 large eggs
1 tablespoon minced ginger
3 cloves garlic, minced
2 medium carrots, diced (about 1 cup)
1 cup corn, fresh or frozen
1/2 cup peas, fresh or frozen
4 green onions, thinly sliced
1/4 cup cashews, almonds, or other nut
2 to 3 tablespoons soy sauce (or if gluten-free, 1 to 2 tablespoons tamari)

Cut the cauliflower into florets, discarding the tough inner core. Working in batches, pulse the cauliflower in a food processor until it breaks down into rice-sized pieces. You should have 5 to 6 cups of cauliflower "rice."

Cook the bacon in a 12-inch skillet over medium heat until crispy. Transfer to a plate lined with a paper towel to drain. Once cooled, roughly chop into pieces. Drain off all but a teaspoon of bacon grease (or use 1 teaspoon vegetable oil), reserving the grease.

Place the pan back over medium-high heat. Whisk the eggs and pour them into the skillet. Quickly scramble the eggs or make an omelet. Transfer the eggs to a cutting board and roughly chop into pieces.

Wipe the skillet clean and warm 1 tablespoon of bacon grease or vegetable oil over medium-high heat. Add the ginger and garlic, and sauté until fragrant, about 30 seconds. Stir in the carrots and sauté until crisp-tender, 2 minutes. Stir the corn, peas, and cauliflower "rice" into the pan, mixing the ingredients thoroughly.

Lower the heat to medium, cover the pan, and cook until the cauliflower is tender, 5 to 8 minutes. Uncover and stir in the bacon, eggs, green onions, cashews, and 2 tablespoons soy sauce. Taste and add more soy sauce to taste. Serve immediately.