“Why, sometimes I've believed as many as six impossible things before breakfast.” ― Lewis Carroll, Alice in Wonderland

Banana Nut Loaf- Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930's, appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.

My life is busy as can be and I wouldn't have it any other way. I have a full time job, as a Sales and Project Manager at Skinit, Inc. and I am working on starting two small businesses, as well as bringing a puppy into my boyfriend and my life and working on this blog. It's busy but I still am able to enjoy time with my family and friends. Although things are busy, I always make sure to get my girls together for a brunch or wine night. It's a great way to get the girls together for a few hours, catch up, enjoy some good food and just relax. Below are some great recipes and suggestions for your next brunch! Check them out, trust me they all taste amazing.

Banana Nut Load

Ingredients: 
1 cup of butter
2 cups of sugar
4 eggs
1/4 teaspoon baking soda
1/4 teaspoon salt
4 cups of wholewheat flour (if you don't have whole wheat, you can use white flour, of course)
4-6 banana (ripe, once the bananas get old, you can always put them in the freezer and you can let them thaw once ready to use)
1 cup chopped walnuts

Preheat oven to 325 degrees. Melt the butter and put melted butter and sugar into one large bowl. Add eggs (one at a time, mix before you add the next egg)
In another bowl, mix the dry ingredients, flour,salt, baking soda. Once mixed, slowly add the dry ingredients into the butter,egg, sugar mixture. Once mixed add the bananas and begin mashing the bananas in the mixture. Next add the walnuts. 

Pour banana nut batter into a well greased loaf pan. Bake for about an hour and 15 minutes (however check with a tooth pick by sticking in the middle, when you take the toothpick out if nothing is stuck to it the bread is done) Once Banana Nut Loaf is fresh out of the oven add more walnuts on top for decor and extra taste. 

Lightened Hot Browns

Ingredients:
8 (1 oz) wheat, rye, or white bread slices, toasted
3/4 pound sliced deli-roasted turkey breast 
Parmesan Cheese Sauce (see ingredients below on how to make the Parmesan cheese sauce)
1/4 cup freshly shredded Parmesan Cheese
4 cooked reduced- fat bacon slices, crumbled
3 medium- tomatoes, sliced

How to make the Parmesan Cheese Sauce-
1 1/2 tablespoon butter
2 tablespoons flour
1 cup 1% low-fat milk
1/2 cup freshly shredded Parmesan Cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 pinch paprika

Melt 1 1/2 Tbsp. butter in a medium skillet over medium-high heat. Sprinkle 2 Tbsp. flour into melted butter, whisking constantly. Cook, whisking constantly, 30 seconds to 1 minute or until mixture is golden and lumpy. Gradually whisk in 1 cup 1% low-fat milk, and bring to a boil. Cook, whisking constantly, 1 to 2 minutes, or until thickened. Add 1/2 cup freshly shredded Parmesan cheese, 1/4 tsp. each salt and pepper, and a pinch of paprika, whisking until smooth. Remove from heat, and use immediately.

Arrange desired bread slices on an aluminum foil-lined 15- x 10-inch jelly-roll pan. Top evenly with turkey and Parmesan Cheese Sauce; sprinkle with Parmesan cheese. 

Broil 6 inches from heat 4 to 6 minutes or until bubbly and lightly browned; remove from oven. Top with crumbled bacon and tomato slices; serve immediate.

Roasted Potatoes with Tomatoes & Onions

Ingredients:
2-3 large potatoes
1/2 yellow onion
1-2 medium tomatoes, sliced

Wash the potatoes, begin slicing the potatoes. Put to the side in a bowl. Chop the tomatoes, place in another side bowl and chop the onion and place in one more small side bowl. Add oil to a frying pan, let heat. Add potatoes, salt and pepper. Cook until potatoes begin to get soft. Add the chop tomatoes and onions. Cook for another 15-20 minutes. Tip: Don't know if the potatoes are ready, grab a fork and stick one of the potatoes if it is soft, you are good to go.

Allow to cool a bit, but serve while still warm.

Enjoy and Happy Brunching!

P.S. Need a suggestion on a new beverage? Try the sparkling Ruby 
Fill Champagne flute 2/3 with sparkling wine
Top with Ruby Grapefruit Juice
Gently stir and enjoy!

A tavola non si invecchia. - Italian proverb. Translation: At the table with good friends and family you do not become old.

Where did the baguette originate from? The Baguette is a type of bread that originated in France and is much longer than it is wide. The bread is made through the baking process with rolled dough and goes stale within 24 hours.

Each morning is different, my routine is never the same, some mornings, I am up early going to pilates, some mornings I am pushing the snooze button until my absolute last alarm, other mornings, I am taking my time enjoying my morning with a cup of coffee and watching the news. 

Breakfast Baguette

Ingredients: 
1 Baguette (5 inch long pieces of baguette) 
1 egg per piece
1-2 Bacon (chopped and sliced)
Shred cheedar cheese
Other Suggestions: Add sausage, turkey, tomatoes, basil, any veggies per choice

Preheat over to 450 degrees. Cut Baguette into pieces about 5 inches long. Cut a rectangle on the top part of the baguette (don't go to deep but enough to where you can scoop out the middle) Begin scooping the middle out. Add bacon pieces on the bottom. Add egg in the middle (be careful egg tends to fall out, but you can scoop it back in with the egg shell) Add bacon pieces on top and add the shredded cheese. Next once oven is at temperature and put baguette into the over for 10-15 minutes or until golden crisp.

Enjoy! It's the perfect easy breakfast and you can take it to go!

 

Pan de antedía, vino de año y día, carne de ese día- Spanish Proverbs

Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. 

Ceviche comes in all shapes, tastes and styles. I go for a more traditional way, that can be paired with any style dish, an appetizer or snack. Below you will find my ceviche recipe with my sangria recipe that goes hand in hand. 

Plus, I'll throw in my Mojito drink recipe.  Great dishes for your summer BBQ or tacos nights.  

Ceviche

Ingredients:
1 lb uncooked, de-veined shrimp
1/2 red onion (chopped)
1 whole red tomato (chopped)
2 Persian cucumbers (chopped)
1/2 cilantro bunch (pull leaves off the stems and chop)
2 whole lemons 
1 whole lime
1 Slice of an avocado (garnish, if needed) 

Grab your pan and heat with a drop of olive oil. Begin cooking the shrimp, add a little salt and pepper (for taste). Cook for about 10-15 minutes until fully pink. Drain, and place into a bowl, cover and put in the refrigerator to cool. 

Begin chopping your onion, tomato, cucumbers and cilantro. Add each layer into a bowl. Grab the shrimp and cut into 4ths or 1/2 depending on how big you would like your shrimp. Add squeezed lemon and lime. Mix with hands or with spoon. Add more salt and pepper to taste.  Place in fridge until serving. 

Sangria

Ingredients:
1 Bottle of Red wine (honestly the bottle can be traditional wine, cheap wine, expensive wine or even box wine. I usually grab a few bottles of 2 Buck Chuck)
2-3 Oranges
1-2 lemons
1-2 limes
3 tablespoons of sugar
1-2 Shots of Brandy 
2 cups of Sparkling Water ( 7-UP, Ginger Ale can be used as a substitute)
Mint (Garnish, if needed, I rarely add this, but it looks nice)
Ice

First slice 2 oranges, cut lemons. Squeeze lemon juice and lime juice into pitcher. Add sliced oranges. Add the bottle of wine to the pitcher and mix.  Heat an pot on the stove, add sugar and 1/2 cup of water. Allow for sugar to dissolve. Once dissolved add to pitcher along with sparkling water. Now add show of brandy mix. Put into fridge to cool Before serving add ice and mint. Enjoy!

Mojito 

Ingredients: Per glass
10 fresh mint leaves
2 limes, cut into 4th's 
2 tablespoons of sugar, or to taste
1 1/2 oz. of white rum
1/2 cup of club soda
Ice 

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler (no muddler, I used a spoon) to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar (see below on how to use sugar), and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

* Tip for sugar. If you plan on making a few drinks and want this drink to taste right. Please follow. 
Add cup of sugar and 1/2 cup of water into a pot. Heat until sugar is dissolved. Add this sugar to each cup. 

*Special Guest Appearance; My Mom. Was able to surprise my mom for her birthday and cook her some of my delish recipes and drinks! 

I love being at home cooking up a storm in the kitchen, cooking for friends & loved ones with a house filled with wonderful aromas, laughter in the room and glasses of wine flowing. These are the moments that bring I life for - Miss Adelia

What is a lettuce wrap?

Lettuce wraps are similar to sandwich wraps, but they use lettuce instead of flatbread to contain the other ingredients. Any type of sandwich can be made as a lettuce wrap instead, and a number of different types of lettuce may be used. Iceberg lettuce is one popular option, since the leaves tend to be solid and crunchy, though large, flexible romaine leaves are also well suited to use as wraps. Other varieties of lettuce, such as the somewhat bitter escarole, can also be a good fit for certain types of wraps. Due to the fact that no bread products are used in the making of a lettuce wrap, these sandwich substitutes tend to be lower in both calories and carbohydrates than other similar options.

Sandwich wraps have been popular since the 1980s, though lettuce has been used as a bread replacement in certain circumstances for even longer. The term wrap was not used until the 1980s, but some restaurants served hamburgers with lettuce in place of buns as early as the 1970s. These early examples typically used two leaves of lettuce that were not necessarily wrapped around the fillings, though the basic concept was the same. Many products that are sold as lettuce wraps still use this sandwich-like method, especially when certain varieties of lettuce are used.- Wisegeek.com

Lettuce Wraps

Ingredients: (Items that were not used will be notated)

10 Butter Lettuce Leaves
1/2 pound lean ground beef
1 tablespoon cooking oil
1/2 large onion, chopped
2 cloves fresh garlic, chopped
1 tablespoon soy sauce (Not used)
 1/4 cup hoisin sauce (Not Used)
2 teaspoons minced ginger (Not Used)
1 Tablespoon of rice (Not used)
2-3 white mushrooms, chopped (Not used)
Asian Chile pepper Sauce (optional, not used)
1 8oz. can water chestnuts, drained and finely chopped
3 stems, green onions, chopped
2 teaspoons Asian sesame oil
2 tablespoons Teriyaki Sauce (Not suggested, used)
1 teaspoon cloves
1-2 teaspoon salt (to taste)
1-2 teaspoon pepper (to taste)

 *Suggested: Add more veggies, red bell peppers, corn, green peppers, chopped cooked carrots

Rinse whole lettuce leaves, pat dry and set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Add the onion, green onion, chopped garlic in the same pan, stirring frequently. Add the soy sauce, Teriyaki sauce, sesame oil, cloves, and salt/pepper/cloves (or regular ingredients) to the onions, and stir. Continue cooking until the onions begin to wilt, it should only take about 2 minutes. 

Drain and taste, add more salt, pepper or sauce for taste, if needed.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Latvian proverb: A smiling face is half the meal.

Potato- Wikipedia
The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Nightshade family. The word may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat and maize. Long-term storage of potatoes requires specialized care in cold warehouses.
The annual diet of an average global citizen in the first decade of the 21st century included about 33 kg (73 lb) of potato. However, the local importance of potato is extremely variable and rapidly changing. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. China is now the world's largest potato-producing country, and nearly a third of the world's potatoes are harvested in China and India.

Most people eat a baked potato with kosher salt and butter, possible add some sour cream, yes delicious but boring. Now add herbs, cheese, meat, veggies, and you've got a great dinner on your hands. First things first; how to make a baked potato:

How to bake a potato 

Ingredients: 
Potato, preferable russet
Olive Oil
Salt 

Use a russet potato - because it’s starchy and works best for this kind of thing.  Preheat oven to 400 degrees.  Next line a baking sheet with aluminum foil. Scrub the potato clean under water, dry it with a towel, then poke a few holes through to the center of it with a fork. Drizzle a little olive oil and salt over the potato

Bake the potato for one hour or until tender. Slice into it, fluff it up inside with a fork, then add butter, salt, and pepper. (See below for step two; TOPPINGS

Add toppings per choice;

Suggestions;

Baked Potato With Ricotta and Tomato  (Some steps will also need to be prepped while your baking the potato)

1 pint cherry tomatoes (Baked whole and option to cut in half after)1 teaspoon and one tablespoon of olive oil plus extra for drizzlingSalt and pepper (dash, as needed)Fresh thyme 1 cup fresh ricotta

Line a baking sheet with foil and toss the tomatoes with a tablespoon of olive oil, a teaspoon of coarse salt and a dash of black pepper. 15 minutes before the potatoes are done, pop the sheet of tomatoes in there with them and roast them until they start to split.Split the potatoes .Top with ricotta cheese, roasted tomatoes and fresh thyme.

Grilled Vegetables and Sausage Baked Potato (Some steps will also need to be prepped while your baking the potato)

2 tablespoons olive oil, divided use2 smoked chicken sausage links, sliced (about ¼” – ½” thick)½ red onion (thinly sliced)1 cup crimini mushrooms (sliced)2 cloves garlic, chopped1 small red bell pepper (seeded and thinly sliced)1 small zucchini  (thinly sliced strips)1 small yellow squash (thinly sliced strips)1 (14 ounce) can diced tomatoes, juice slightly drained½ teaspoon dried dill (or 1 tablespoon fresh chopped dill)½ teaspoon salt¼ teaspoon black pepper2 green onions (chopped for garnish)

Begin by prepping the grilled vegetable and chicken sausage filling.

Place a large grill pan over medium-high heat and allow to become very hot; once hot, add the 2 tablespoon of olive oil and the sliced chicken sausage and red onions; by using tongs gently toss the sausage with the onions until they begin to brown, for about 2-3 minutes; next, add the sliced mushrooms, and allow those to lightly brown; next, add the garlic, and once the garlic has cooked with a golden brown, add in the red bell pepper, the zucchini and yellow squash strips, and toss all together in the pan allowing for the vegetables to grill/become lightly browned, about 2  minutes; next, add in the diced tomatoes with a little of their juice, the dried dill, and the ½ teaspoon of salt and ½ teaspoon of pepper; toss with the tongs to mix, and cook for about 2 more minutes; turn off the heat, and set aside while you finish baking the potatoes and prepping them for serving.

Once potatoes are baked, remove from oven and allow them to cool slightly; once they’re cool enough to handle, make a length-wise slice into the middle of each baked potato to open it. Next use a fork, gently fluff the inside of the potato; next, add a pinch of salt an pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.

To finish the dish, scoop a generous, over-flowing portion of the grilled vegetable and smoked chicken sausage mixture right into each of the baked potatoes, stuffing the mixture into the baked potato well, and plate; garnish with a sprinkle of chopped green onion.

Bacon bits, cheese and baked potato

Ingredients:
Bacon (2-3 slices) cooked and sliced
Cheddar cheese (shredded, fresh)
Sour Cream (One Scoop, or as desired)
Butter (As desired)
Salt/Pepper (Dash of each)
Green Onions (chopped for garnish)

Place a large pan over medium-heat. Once hot, add bacon slices to cook. 2 minutes on each side,  continuously until fully cooked ( about 2-3 times, I cook until dark brown, as I prefer extra crunch). Once done, place on a plate that has two sheets of paper towels to cool. (It allows for all the grease to drip off).

Slice the cheese, and chop the green onions place to the side.
Once you have pulled the potato out of the oven, add toppings. Preferably layered, butter, sour cream, salt, pepper, cheese, then bacon and green onions. 

Interested in a side? Side salad is the perfect addition.

Side Fresh House Salad
Ingredients:

Lettuce (chopped)
Persian Cucumbers (chopped in quarters)
Cherry Tomatoes (sliced in half)
1/3 red onion (chopped)
Pepper/Salt 

Balsamic Vinaigrette (Dressing)

Add all ingredients in order, toss with tongs and add to plate.

Enjoy! 

Partied a little too much this weekend? Here's a morning remedy for you to share

Menudo: A spicy Mexican soup often times made from tripe (cow stomach), Menudo (not to be confused with Menudo, which may make your hangover worse) is supposed to cure even your deadliest hangovers. It is said to stimulate the senses, rejuvenate the insides, and clear the head. Most alcohol scholars, however, claim that the combination of spices in the soup simply distract your mind and body from the hangover.

Cook Time: 3 hours, 30 minutes (Start it right when you wake up)
Ingredients:

• 2 pounds honeycomb tripe

• 1 (1-1/2-pounds) veal knuckle

• 6 cups water

• 3 medium onions, chopped (1-1/2 cups)

• 2 cloves garlic, minced

• 2 teaspoons salt

• 1/2 teaspoon coriander seed

• 1/4 teaspoon dried oregano, crushed

• 1/4 teaspoon crushed red pepper

• 1/4 teaspoon pepper

• 1 (15-ounce) can hominy

• Pequin chiles or crushed red pepper (Crushed red pepper was used)

• Lime wedges

Preparation:
Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3 hours till tripe has a clear, jellylike appearance and veal is very tender.
Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to soup. Add undrained hominy; cover and simmer 20 minutes longer.
Serve with flour tortilla, pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

Tip: If your inspired, make fresh homemade flour tortillas


Flour Tortillas

Ingredients:

3 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm water (approximate)

In a large bowl, blend the flour, baking powder, and salt together.

With  your hands (recommended to use your hands) or blender cut in the lard or shortening. You want these ingredients to stick together slightly and hold together when squeezing in your hands.

* If the mixture crumbles, you do not have the shortening mixed in well or have too little 

* If it makes a hard clump them you need more flour and less shortening

Add the water all at once and mix the dough quickly with a fork or by hand until the dough forms into a mass.

Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl.

Knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form soft dough that is no longer sticky. 

Cover the dough with a towel or plastic wrap to let it rest for about 5 to 10 minutes.

Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.

Take your ball of dough and begin rolling into balls about 1-inch big. Roll each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk. Place it to one side of the mixing bowl and continue to do this until you have used all of the dough.

Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. 

On a lightly floured surface take one of the dough balls and begin to roll it out. To keep a somewhat round shape, roll one directions, make a 1/4 turn and roll again, make another 1/4 turn and roll. Continue to roll and turn until you the dough is about 1/8-inch thick and 8 to 10 inches in diameter.

*NOTE: You can roll the thinner or thicker, if you like. Just remember to adjust the cooking time for how thick they are rolled. I roll mine the way they are done in New Mexico – slightly thicker than any store bought ones.

Heat a iron griddle, or small skillet to about 450 degrees F. over medium to medium-high heat until water droplets "bounce" when dropped on the surface. You might have to increase or decrease the heat after you cook your first tortilla, but you should be able to tell if the tortilla is cooking too fast on the outside and still raw on the inside, or increase it if your tortilla is taking more than 30 seconds to begin to “puff” when placed on the skillet.

Place the raw tortilla on the preheated skillet and allow it to cook until it begins to puff up with air pockets, turn carefully since not only is the skillet hot. Each side should cook about 30 seconds, leaving the tortilla puffy. Press on a center part of the tortilla slightly to be certain the inside is cooked. If it looks as though it has compressed down and is a darker color, your dough is not cooked in the center and will need to be returned to the skillet.

Enjoy and hope you all had a safe and wonderful 4th of July weekend!

“And I'm proud to be an American, where at least I know I'm free. And I won't forget the men who died, who gave that right to me.”

The 4th of July is a time for hot dogs, donning red, white and blue, and for fireworks. But it is also a time to stop and reflect on this wonderful country of ours from “sea to shining sea.” A time to remember the foundation that our country was built on. A time to remember the courage our founding fathers displayed. And a time to appreciate the wonderful gift of freedom that we all enjoy on a daily basis.

Want to shake things up a bit with a new dish, below are a few easy dishes that will be a hit at any gathering especially a BBQ.

Watermelon Feta Salad

6 cups watermelon, cubed 

1 cup feta cheese, crumbled1/4 cup red onion, thinly sliced1/4 cup fresh mint, chopped1/4 cup lime juice (about 2 limes) (Suggestion, always use real lime juice) 1 tbsp extra-virgin olive oil

Place the watermelon, feta, red onion, and mint in a large bowl. Pour the lime juice and olive oil over the ingredients and gently toss to mix. Serve immediately. If not serving immediately, you can toss everything but the feta cheese together, then sprinkle the feta over the top before serving. Serves 6-8 people 

Pomegranate Hibiscus Spritzers 

(Want to make this an adult beverage add your choice of alcohol)

 1/4 cup Hibiscus tea (I used Acai, Pomogranate, & blueberry green tea, by Private Selection)

 1/2 cup Pomegranate Juice

 2 tbsp lime juice

4 ounces Club Soda

Add 1/4 cup of  water into pot and bring to a boil add the hibiscus tea and let steep for 1-2 minutes 

Layer ingredients over ice starting with Hibiscus tea and work your way down the list. Then stir well and garnish with lime twist. Drink and be instantly refreshed!

Roasted Corn & Tomato Summer Salad with Lemon- Basil Yogurt Dressing
3 cups romaine, chopped
2 cups baby spinach (I took this out of my dish, add if want)
1 avocado, diced
1.5 cups cherry or grape tomatoes, halved
1 cup sweet corn, fresh or frozen ( I boiled fresh corn on the cob and sliced the corn off) 
1/2 red onion (optional)
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry basil
1 teaspoon lemon juice
1 (15 ounce) can garbanzo beans, drained and rinsed
2 eggs, hard-boiled

Lemon Basil Yogurt Dressing

6 ounces low fat yogurt

½ teaspoon garlic powder

3 tablespoons lemon juice (used two lemons)

¼ cup fresh basil, chopped (ran out of fresh basil, used dried basil instead 4 tablespoons)

Preheat oven to 400°F then heat one tablespoon olive oil in a sauté pan over medium heat. Sauté red onion for several minutes and then remove from heat. In a large bowl, combine tomatoes, onion, and corn along with another tablespoon of olive oil and salt & pepper. Mix well then spread vegetables onto a roasting pan or dish and set aside.

In the same large bowl, combine the rinsed garbanzo beans with one tablespoon olive oil, one teaspoon lemon juice, garlic powder and dried basil. Mix until beans are well coated in the oil and spread onto a second roasting pan.

Place the vegetables and the garbanzo beans in the preheated oven and allow to roast for 20 minutes. While veggies and beans are roasting, prepare the dressing by combining the all of the ingredients listed into a food processor and blend for about a minute or until a liquid texture has formed.

Place the chopped romaine and baby spinach onto two separate plates and top with diced avocado and hard-boiled egg. Remove veggies and beans from the oven and allow to cool for a few minutes before dividing on top of each salad. Drizzle the Lemon-Basil yogurt dressing on top and serve!