- Green Fighters
Plan out and conduct a day’s ideal meals and workout plan, as if you were an athlete preparing for a big game. Share this plan on your blog. Winner will be selected based on meal healthiness and activity.
Yield: 18 to 24 clusters
1) Rinse blueberries, spread on paper towels and pat dry
2) Line a baking sheet with wax paper or parchment
3) In a small bowl or top of a double boiler, over barely simmering water, place chocolate
4) Stir until melted
5) Remove bowl from hot water
6) Gently fold in blueberries
7) Make clusters by spooning 4 or 5 warm chocolate coated blueberries onto wax paper, placing them 1 inch apart
8) Or spoon mixture into silicone candy molds
9) * Refrigerate until firm, about 30 minutes
10) Transfer to an airtight container and refrigerate for up to three days
11) For gift presentation: place clusters in pleated paper candy cups and arrange in a box
Spoon heart-shaped mounds, each made with 3 chocolate-coated blueberries onto wax paper-covered sheet pan. Chill.
Makes about 30 mini-heart shapes.
1 bunch of kale (or black kale)
2 cloves of garlic
1 cup vegetable broth
Olive oil (or vegetable oil)
Salt and pepper
1) Wash and cut the kale into pieces, then thinly slice the garlic.
2) In a large skillet, heat the olive oil on medium heat. Saute the garlic, until it is just soft.
3) Add the kale and vegetable broth. Cover the pan, and simmer for about 5 minutes. Remove the lid, then cook for about 8 to minutes or until most of the broth has evaporated.
4) Sprinkle with salt and pepper to taste, then serve.
via Fruits From Chile
1 large peach, peeled
1 cup Chilean blueberries
2 tablespoons apricot preserves
2 tablespoons rice wine vinegar
1 large lemon, zested and juiced
1/4 cup plus 1 tablespoon extra-virgin olive oil
Cayenne pepper, to taste
Kosher salt, to taste
Ground black pepper, to taste
1/2 cup shredded Parmesan cheese
1 tablespoon toasted sliced almonds
2 cups baby arugula, washed
1 cup butter lettuce, washed and chopped
1 ounce julienned red onion
2 sprigs fresh mint, chiffonade
Halve the peach and slice each half into 3 slices; set aside. Wash the blueberries and toss them with 1 tablespoon of the preserves and set aside.
Whisk together the vinegar, remaining 1 tablespoon preserves, the lemon juice and zest, 1/4 cup of the oil, and cayenne pepper until well mixed. Season with salt and pepper to taste. Set the dressing aside to let the flavors combine.
Preheat the oven to 400°F. Mix the cheese and almonds together and spread them into a 4- to 5-inch circle or square onto a baking sheet lined with parchment paper. Bake for approximately 4 minutes, or until golden brown. Remove the cheese crisp from the oven and allow it to cool to room temperature. When cooled, cut or break it into two pieces.
Preheat a broiler or grill to medium heat. Brush the reserved peach slices with the remaining 1 tablespoon oil. Grill the peaches until slightly charred and warmed through.
In a large salad bowl, toss the arugula, butter lettuce, mint, onion and 3/4 cup of the blueberries with the prepared vinaigrette.
Divide the mixed greens between two salad plates. Arrange the grilled peach slices and remaining blueberries next to the salads and garnish with a crisp. Serve immediately.
via Fruits From Chile
Serves 6 (2-ounce servings)
½ cup fresh Chilean blueberries (divided in two)
1 tablespoon white sugar
1 tablespoon water
Combine 1/4 cup of the blueberries, the sugar, and water in heavy small saucepan. Simmer over medium heat until the berries burst, stirring often, about 5 minutes.
Fold in the remaining berries. Cook until the compote coats the back of a spoon, stirring often, about 8 minutes. Cover and keep warm.
1 (12-inch) untreated cedar planks
1 tablespoon vegetable oil
1 tablespoon1 grainy mustard
1 ½ tablespoons brown sugar
1 tablespoon chopped green onions
1/2 teaspoon minced garlic
1 pound salmon fillet, skin removed
Soak the cedar plank for at least 1 hour in warm water. Keep it soaked longer if time permits.
In a shallow dish, stir together the oil, mustard, sugar, onions, and garlic. Place the salmon fillet in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour.
Preheat the grill to medium heat. Place the plank on the grate. The board is ready when it starts to smoke and crackle just a little.
Place the salmon fillet onto the plank and discard the marinade. Cover, and grill for about 20 minutes. The fish is done when you can flake it with a fork. It will continue tocook after you remove it from the grill.
Slice the salmon into 2-ounce portions. Serve each one with 1 tablespoon warm compote.
via Fruits From Chile
Serves 4 to 6
5 ounces cream cheese, softened
5 tablespoons packed brown sugar
¼ teaspoon vanilla extract
10 thick slices sourdough bread
7 ½ ounces fresh Chilean blueberries
7 ½ fluid ounces eggs
1 ¾ cup whole milk
2 teaspoons vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vegetable oil
1 teaspoon butter
In a bowl, stir together the cream cheese, sugar, and vanilla. Spread 1 tablespoon of the mixture onto each bread slice.
Top half of the bread slices with blueberries; cover with the remaining bread.
In a bowl, beat the eggs until frothy. Whisk in the milk, vanilla, cinnamon, and salt. Transfer to a shallow pan. Soak one or two sandwiches on both sides.
In a skillet, heat the butter and oil over medium heat. Add the soaked sandwiches to the pan without crowding and fry, turning once, until golden brown, about 5 minutes. Repeat with the remaining sandwiches.
Cut the sandwich diagonally and plate both halves. Serve with confectioners’ sugar or syrup.