Salad topped with Tuna Burger, Parsnip-Carrot Soup
1) Cocktail: Pumpkin Spiked Lemonade
It's always fun to sip a cocktail while playing in the kitchen...
In a tall glass...
4 ice cubes
2 spoonfuls of Pumpkin Sorbet
1.5 shots of vodka
2 shots of ginger ale
fill with lemonade
2) Parsnip-Carrot Soup
Peel and cut into chunks: 3 parsnips and 3 carrots
Boil them until soft, then mash or puree (save the water!)
Heat 1c heavy cream, season to taste, add 2 tbsp mustard of choice
Add parsnip/carrot mash
Add the leftover water until desired consistency is reached
Garnish with chopped green onion and tomato
3) Tuna Burger
In a large-ish bowl, beat 1 egg
Add 1 tbsp milled flax seed and 1/4c quick oats
Chop and add 1 large stick of celery and a little bit of onion
Add garlic & onion powders (to taste)
Add 2 cans (drained) of tuna
Mix it all up, and add ranch dressing until it doesn't look too dry (but don't let it get too wet...)
Heat a flat non-stick skillet and cook the burgers, 3-5 minutes per side
4) The Salad
50/50 blend spring mix/spinach
sprouts
chopped carrots
chopped radishes
chopped cucumber
chopped tomato
top with tuna burger and salad dressing of choice
The Meal
White Wine (Espuela del Gaucho "Torrontes")
No comments :
Post a Comment