Perfectly Poached Egg

Ingredients:

1 egg
4 cups water
1 tbsp vinegar
salt and pepper

Directions:

1. Heat the 4 cups of water in a pot. Add the tbsp of vinegar, which helps keep the egg together in the water. You want to heat the water until it is right before boiling. You don't want the water to be boiling, but just after simmering. If your water is boiling, then turn down the heat a bit.

2. Break the egg in a small bowl. Once the water is ready, with a spatula, create a whirlpool with the water. Slide the egg into the middle of the whirlpool. Make sure the egg does not stick to the bottom of the pot.

3. Let the egg sit for 2-3 minutes and then take it out of the water with a slotted spoon. Let the egg rest on a paper towel before transferring it to a plate.

4. Top with a bit of salt and pepper before breaking the egg. Enjoy!

Roasted Butternut Squash

Ingredients:

1 butternut squash
olive oil
salt and pepper
honey

Directions:

1. First you must take apart the butternut squash. Cut the squash in half. Peel the skin off of both halves.

2. Then scoop out the seeds in both sides. Preheat the oven to 400 degrees.

3. Dice the squash into small cubes. Place in a large bowl and toss with olive oil, salt and pepper.

4. Place in a baking pan and put in the oven for 35 minutes.

5. Once 35 minutes has passed, take it out the oven and drizzle the squash with honey. Put back in the oven for another 15 minutes.

6. Let cool for a few minutes, adjust the seasoning and enjoy!

Caribbean Black Beans

Ingredients:

1 1/4 cups (about 1/2 pound) dried black beans
12 cups water
1 bay leaf
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
4 garlic cloves, mined
2 tsp ground cumin
2 tsp dried oregano
1 tsp ground coriander
Salt and black pepper to taste
olive oil

Directions:

1.Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.

2. Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

3. Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more.

4. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

5. Season with salt and pepper and serve with rice.

Roasted Brussel Sprouts

Ingredients:

2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)
extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp balsamic vinegar
1 tsp honey

Directions:

1. Preheat oven to 425 degrees.

2. Line a baking sheet with aluminum foil. In a large bowl, toss brussel sprouts with 2 tablespoons olive oil, kosher salt and pepper. Transfer the brussel sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.

3. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Breakfast BLT Sandwich

Ingredients:

1 whole wheat English muffin
1 egg
2 slices of turkey bacon
1 slice of tomato
1 piece of lettuce
Parmesan cheese

Directions:

1. In a pan, cook a fried egg. Then, cook the bacon in the same pan.

2. Cut the English muffin in half and top with tomato, lettuce and cheese.

3. Create the rest of the sandwich with the egg and bacon and enjoy!

Pasta with Kale and Roasted Red Peppers

Ingredients:

1 package whole wheat pasta (any shape)
1 bunch kale, washed and cut
1 red onion, diced
3 cloves garlic, minced
1 jar roasted red peppers, sliced
salt and pepper to taste
olive oil
shredded cheese

Directions:

1. Boil package of pasta in salted water. Set aside.

2. In a large saucepan, begin cooking kale in olive oil. Cook for 8-10 minutes or until beginning to get soft.

3. Add onions and garlic and cook well together. Season with salt and pepper. Add sliced roasted red peppers to the vegetables.

4. Once all the vegetables are well cooked, add them to the pasta. Mix thoroughly. Top with any kind of shredded cheese, preferably Parmesan. Enjoy!

Deviled Eggs

Ingredients:

12 hard boiled eggs, cooled and shelled
1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
2 teaspoons freshly squeezed lemon juice
2 teaspoons finely minced chives or scallions
salt and pepper to taste
paprika for garnish

Directions:

1. Prepare the hard boiled eggs.

2. Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl or in the bowl of a food processor.

3. Add the mayonnaise, mustard, and lemon juice. Mash or process until blended and smooth. Add the chives, salt, black pepper, and pulse just until combined. Taste for seasoning.

4. Spoon the filling into the whites. Refrigerate until ready to serve. Allow the stuffed eggs to set out at room temperature for 20 minutes before serving. Enjoy!