French Endive Salad with Brie and Brazil Nuts

In France I ate endives at least once a week. They have such a pleasant bitterness and crunchiness to them which makes them ideal for a light and refreshing meal. I decided to give the traditional endive salad with Roquefort and walnuts a signature twist by using brie and Brazil nuts instead and really liked the combo. Use local products, right? Plus, nuts in Brazil are ridiculously expensive.

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Grilled Salmon in a Curry Coconut Sauce

One of the reasons I decided to do this blog is because now more than ever I have the time to expand my cooking horizons and make things that I never would have thought to make a year back. Now is the time to be adventurous and I think I am already starting to improve!

So when I got a salmon fillet at the market last Sunday, I tried it out with a curry coconut sauce  on a bed of sautéed spinach…

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Orange Bran Flax Bread

After reading up on flaxseed and its health benefits, I found that it is a great source of Omega-3 (fatty acids that protect the heart), lignans (natural cancer-preventative phytonutrients), fiber and potassium. Basically, it is really good for you!!

I made this orange bran flax bread not really knowing what to expect. Of course I’ve used bran before but this was only my second time using flaxseed. A couple of weeks ago I added a few tablespoons of flaxseed meal to my chocolate chip pancakes and could not really taste it. The following recipe calls for a cup of flaxseed and you can definitely taste the strong robust nutty flavor of Bob’s Red Mill Flaxseed Meal. The oranges were a great addition but maybe next time I will try adding in a third orange and putting in less milk to get even more citrus flavor.

The recipe also calls for buttermilk, which I didn’t have so I added 1 tbsp of vinegar to 1 cup of milk (found this technique here). I also used melted margarine instead of canola oil.

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