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Holiday Dinner

I love hosting, and I love cooking I always did, but due to my tight schedule, I don’t always have to do as regularly!

But when I do I enjoy every minute of it, so last night I hosted 30 people and experimented with some new and amazing new recipes!! 1

Here are my favorites ones: 

Grilled salmon with Dijon mustard and maple syrup: 

  • 2 pounds of fresh wild-caught salmon
  • 4 tbsp of Dijon mustard
  • 1 tbsp of maple syrup
  • 1/2 tsp of sea salt
  • 1 tbsp of olive oil

Directions:

  • Preheat the oven to 500 c, place the salmon on a big baking tray.
  • Mix all the ingredients well and place on top of the salmon evenly, bake the salmon at high temperature for 10-12 minutes, then broil oy for three more minutes to give it a nice crusty look and taste.

Spelled rolls filled with onions and mushrooms:

 

 

 

 

 

 

 

Ingredients :

  • 1 cup of spelt flour  ( I used this one spelt flour
  • 1 /4 cup of olive or avocado oil 
  • 3/4 cup of hot boiling water 
  • 1 tsp of baking powder 
  • 1/2 tsp of salt 
  • 1 tsp of rice vinegar 
  • 1/2 tsp of black paper 
  • 1 tsp of paprika 
  • for the filling 
  • One large chopped onion 
  • 1 cup of chopped button mushrooms 
  • 1 tsp of oil
  • 1/2 tsp of salt 

Directions :

For the dough :

  • Mix the boiling water with the oil and spices and slowly add the flour and baking powder, mix well, and set an aside for 15 minutes.

For the filling:

  • On a pan saute, the onion and mushrooms for add the salt and cook for 4-5 minutes and set aside.

Form the rolls:

  •  Divide the dough to small little balls ( 16-18) Form them by dropping rounded tablespoonfuls and place one tbsp of the mushroom onion mixture, fold them into a round shape and set aside.
  • Once you have completed forming the rolls, place them on a tray with a baking sheet, spray some oil, and, if you can, sprinkle some seeds of choice on top. 
  • Bake for 20 minutes (375 c) 

Mushroom Onion Quiche 

INGREDIENTS:

  • For the Gluten-Free Crust
  • 1.5 cups of almond flour
  • 1/3 cup of olive oil / raw tahini paste
  • 1 tsp of baking powder
  • 1/2 tsp of salt
  • 1/2 tsp of black pepper
  • 1 tsp of dried oregano

For the Filling

  • 1 cup chopped white mushrooms
  • Two small onions, finely chopped
  • Three cloves garlic, finely chopped
  • ½ tsp fine grain sea salt
  • Three eggs
  • 1/2 cup lite canned coconut milk
  • 2 Tbsp nutritional yeast – optional***

INSTRUCTIONS

  • Preheat your oven to 375F.
  • Grease a large 10″ pie plate with oil and set aside
  • In a large bowl, combine all of the crust ingredients
  • Press the dough ball into the pie dish, creating an even layer and making sure the crust goes up about 1/2 inch onto the sides of the bowl
  • Place in the oven and bake for 20 minutes, then remove and set aside
  • While the crust is baking, make your filling
  • Preheat a small saute pan on medium heat
  • Add the oil and mushrooms and season with salt
  • Sauté the onions for about 5 minutes, then add the when the mushrooms are just nearly done and allow to wilt. Set aside.
  • In a medium-sized bowl, whisk together the eggs, coconut milk milk, salt, pepper and mushrooms and onions
  • Pour the filling into the crust and bake for another 30 minutes, or until golden brown
  • Let the quiche sit for about 5 minutes before cutting and serving

Makes: 10 servings

 

 

 

 

Leek & Chickpea Fritters with Tzatziki

INGREDIENTS:

  • 1 can of BPA free low sodium chickpeas, rinsed, drained or 400 grams of cooked chickpeas 
  • 2 stalks of leeks chopped 
  • 2 eggs, lightly whisked
  • 1 1/2 tablespoons almond flour
  • 1 1/2 tablespoons chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 3 teaspoons avocado oil

 

For Tzatziki sauce 

  • 1 cup Greek whole milk yogurt
  • 1 English cucumber, seeded, finely grated and drained
  • 2 cloves garlic, finely minced
  • 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • Kosher salt and freshly cracked black pepper

 

INSTRUCTIONS: 

  1. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
  2. Place leek in a bowl and cover with boiling water. Set aside for 1-2 minutes or until soft. Drain well. Place chickpeas in a bowl and use a fork to roughly mash. Add leek, eggs, flour and 1 tablespoon of parsley and stir until well combined. Season to taste.
  3. Heat oil in a non-stick frying pan over medium high heat. To cook 4 fritters at a time, place four 60ml (1/4-cup) quantities of batter around edge of the pan, allowing room for spreading. Cook for 2-3 minutes or until golden underneath. Turn and cook for a further 2-3 minutes. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 fritters.
  4. To serve, place 3 fritters on each plate and top with tzatziki. Sprinkle with remaining parsley.

 

Makes: 10 servings

Calories per serving: 110  / Fat: 7 g / Carbs: 9 g / Sugars: 2 g /Protein: 6 g 

 

October 14, 2019 By Karin
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Karin AdoniBen-David
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