Tuesday 101116

It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy and in coastal Slovenia^{[citation needed]} (especially Koper/Capodistria), where it is added to the cheese burek. In Italy, rocket is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it will not wilt in the heat.
















Nutrition WOD
Breakfast:
Scrambled Eggs w/ Basil and Walnuts
3-5 eggs
1/2 cup of fresh basil, chopped
1/3 cup walnuts, chopped
salt and pepper (optional)

Whisk eggs in bowl and then place in frying pan on medium heat, stirring constantly. When the eggs are almost cooked, add basil and continue to cook for 1 minute or until eggs are fully cooked.

Add salt and pepper to taste.

Remove from heat and add in the walnuts before serving.

Lunch:
Beetroot and Walnut Salad
1 cup of fresh beetroot, diced
1/2 of an avocado
2 cups of rocket leaves
Your choice of beef strips, chicken strips, or fish, 4-6oz.
1/3 cup of walnuts, roughly chopped
2 tbsp of olive oil
2 tbsp of apple cider vinegar

In a saucepan on medium heat, steam the beetroot in water for 20-30 minutes or until tender. Remove from pan and leave to cool.

When the beetroot has cooled, place in a medium size mixing bowl along with the avocado, rocket, walnuts, olive oil, and apple cider vinegar. Combine well. Serve with meat placed on top of salad.

Dinner
Meatball Piccadillo (serves 2-3)

Meatballs
1 tbsp of avocado oil or coconut oil
1 onion, diced
1 pound of minced meat
2 garlic cloves, finely diced
1 apple, peeled, cored, and grated
1/4 cup of raisins
6 black olives chopped
3 tbsp of slivered almonds
1 egg
Pinch of ground cinnamon
Pinch of ground cloves
1 tsp of chili powder
salt and pepper

Sauce
About 25-30 oz of diced tomatoes canned or 4 cups of diced fresh tomatoes
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground paprika

Preheat oven to 350. Heat the oil in a pan on medium-high heat and fry onion until browned.

Add onion to a mixing bowl with the beef, garlic, apple, raisins, olives, almonds, egg, cinnamon, cloves, chili powder, salt, and pepper. Combine well.

Form the meat mixture into 13 balls, place in an ovenproof dish and bake in the oven for 15-20 minutes, or until meatballs are cooked and browned.

While the meatballs are cooking, place the tomatoes, cinnamon, cloves, and paprika in a saucepan and simmer for 5 minutes.

When the meatballs are ready, place them in the tomato sauce and simmer on a low heat for a further 15 minutes. Serve.

Snack:
Poppy Seed Crackers and Pistachio Salsa

Crackers
1/3 cup of almond meal
1/4 cup of sesame seeds
1 tbsp of poppy seeds
1 tsp of olive oil
1 egg white
Good pinch of salt and pepper

Preheat oven to 350. Place all ingredients in a bowl and combine well.

Place mixture on a sheet of baking paper, and place another sheet of baking paper over the top of the mixture. Using a rolling pin, roll mixture out into a 3-4mm thickness.

Score pastry with the back of a knife into individual square pieces. Carefully remove baking paper from the top of pastry. Then holding the baking paper on the bottom of the pastry mix, move onto baking tray.

Bake in oven for 15-20 minutes until pastry is lightly browned. Leave to cool then break crackers into individual pieces before serving.

Pistachio Salsa
1/3 cup of toasted pistachios
1 cup of tomatoes, finely diced
1/3 cup of fresh parsley, roughly chopped
1 large garlic clove, finely chopped
2 mint leaves, finely chopped
1 tbsp of freshly squeezed lemon
Pinch of ground paprika

Place all ingredients in bowl and mix together well. Serve.