WebMD@WebMD·Potatoes get a bad rap, but they’re gluten free, they offer more potassium than a banana, they’re good sources of vitamin B6 and vitamin C, and they score high on the satiety index, which measures how filling foods are.
Perfect Caesar Salad 3 romaine hearts 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons ½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesar
Ingredients
3 romaine hearts
3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
Kosher salt
Freshly ground black pepper
Olive oil
1 jar of Spinelli’s Caesar Dressing
½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Perfect Caesar Salad 3 romaine hearts 3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons ½ cup shredded Parmesan cheese Olive oil 1 jar of Spinelli’s Caesar Dressing Salt Ground pepper http://spinellissauceco.com/classic-caesar
Ingredients
3 romaine hearts
3 cups bread cut into 1 inch chunks – preferably baguette or country style bread or store-bought croutons
Kosher salt
Freshly ground black pepper
Olive oil
1 jar of Spinelli’s Caesar Dressing
½ cup shredded Parmesan cheese
Preparation:
If you have the time, make your own croutons. Its fast and easy. If not, a store bought option is possible. If making them at home, toss the torn bread on a cooking sheet with three tablespoons of olive oil. Season generously with salt and dash of pepper. Bake them at 375 degrees for 10-15 minutes until toasted.
Chop the romaine hearts and place in a mixing bowl. Add the croutons, a half jar of Spinelli’s Caesar dressing and half the shredded parmesan. Toss well. Garnish the top with the remaining parmesan cheese.
Just because we can’t go out for brunch, doesn’t mean we can’t enjoy a stack of mouth-watering pancakes this weekend! Our recipe for Porridge Pancakes with Grilled Honey & Orange Figs is a guaranteed way to put a smile on your face! So follow the recipe below and whip up something tasty for breakfast this morning – after all, we deserve a treat! #FlahavansOats#IrelandsOatExperts#OatyPancakeStack
Serves 4 | Takes 25 minutes
INGREDIENTS:
50g Flahavan’s Oats 250 ml milk OR 275g leftover porridge and a splash of milk 1 egg 50g plain flour 1 tsp baking powder 4 black figs Knob of butter Juice and zest of half an orange 1 tbsp honey Greek yoghurt
METHOD:
Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.
Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.
Sift in the flour and baking powder to the porridge and whisk to combine.
Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.
Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.
Serve the pancakes with the grilled figs and Greek yogurt
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