Smoothie bowls are a huge food trend these days, and what’s not to love? Eat them as a healthy breakfast, lunch or a snack. Pack them with superfoods to jumpstart your day or keep you going when you need a burst of energy.
So what is the difference between a smoothie and a smoothie bowl? Two things: CONTINUE READING!
While you may think of an omelet purely as breakfast fare, in Italy the frittata, a similar egg-based dish, is much more versatile and commonly eaten for lunch, happy hour or dinner.
While traveling in Italy, you may find a rectangle of frittata served in a sandwich on crusty Italian bread, or cut in small squares and jabbed with toothpicks to be accompanied by a CONTINUE READING
The festivities are now over, and the new year has kicked off. Start right: incorporate healthy meals into your daily diet, like this Green Detox Smoothie that can be eaten for any meal or as a healthy and energy boosting snack. If you are in Milan and want to learn how to make delicious smoothies :: frullati and other healthy meals, come join me tomorrow at the Smeg store. Sign up asap (the event is tomorrow: Thursday, January 21st!), on the Smeg Moscova website.
In today’s fast paced world, it’s not always easy to eat healthy :: mangiare sano. I’m often tempted to buy ready-made food, especially when I don’t have a lot of time or don’t feel like cooking. However, I try to resist. I always check the nutritional facts on the back of the product. If it’s made with whole, natural products, then it’s okay for me. If it’s made with CONTINUE READING
If your vegetable garden :: orto is overflowing with zucchinis (check!), I have a delicious solution for you: zucchini pancakes! They’re easy to prepare and and a delicious “italicana” (Italian+ American) twist to the classic pancake recipe.
Almost every week I find myself at the farmer’s market :: mercato degli agricoltori in the small town of Correggio, Italy where I live. I shift my weight back and forth on the cobble stone street as I diligently wait my turn in line. I sometimes have a grocery list, but most often I just let my eyes do the shopping. What new produce has my favorite stand brought to the square this week? What recipes come to mind as I gaze at the colorful display?
Here in Italy, I’ve gotten use to eating sweet breakfasts, often times a cappuccino and a croissant. Yet, a lot of times this breakfast :: colazione doesn’t hold me over very long. I usually get a drop of energy way before lunch.
Eggs, on the other hand, always seem to do the trick, especially when they are paired with delicious Italian cannellini beans, which are an excellent source of protein and iron. I absolutely adore these beans as they are fluffy and creamy :: cremosa in texture, and have a slightly nutty flavor. I pureed them with goat cheese (I love cheese) but you can also whip them as they are or add in a swirl of extra virgin olive oil.
Eggs :: uova are weird. You can prepare them in different ways and either love them or hate them. I love them poached, yet detest them over easy. I adore them scrambled, but hate them boiled. So, if you aren’t a big poached egg fan, feel free to top this recipe with your egg preparation of choice.
Mr. Italicano is a phenomenal food critique, like most Italians are. It must be in their blood or something. Can I get a transfusion? Before moving to Italy, I never paid much attention to playing with texture :: consistenza in my recipes. But now I yearn for it; I expect it. A dish should run your palate up and down the taste, texture and smell spectrums like Beethoven’s Symphony No 9 runs you up and down the piano instead of banging loudly on one little key. Variety in textures does wonders in recipes, let me know what you think!
