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I love have waffles for breakfast on the weekends!

“Learn to be calm and you will always be happy” – Paramahansa Yogananda

Spinach Goats Cheese Roulade Main Dish
Ingredients
- 500g Fresh spinach
- 45g Butter, unsalted softened
- 4 eggs, separated
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 200g Goats cheese, soft
- 2 tablespoons fresh chives chopped
- 2 tablespoons heavy cream
Preparation
Pre-heat the oven to 200C/400F degrees.
Heat the olive oil in a frying pan on a medium heat and add the spinach. Cook until wilted and soft.
Remove from the heat, and add the salt, pepper and nutmeg. and blend until smooth with an immersion blender.
Add the butter and egg yolks.In a bowl, whisk the egg whites until stiff.Grease and line a rectangle baking tray with parchment paper.Fold in the egg whites and mix thoroughly.
Spread the mixture evenly in the baking tray and bake for 10-12 minutes until firm and slightly golden.As the roulade is cooking prepare the filling.In a bowl, add the goats cheese and cream. Blend until smooth, then add the chives. Stir until combined.When the roulade is ready, remove from the oven and with a knife gently loosen the edges.
Place the roulade on top of a large piece of parchment paper and tap the tin for the roulade to come out.
Remove the parchment paper that was used to bake the roulade from the top of it.
Spread the cheese mixture over the roulade.Using the parchment paper at the bottom from the smaller edge, roll the roulade up.
Remove the parchment paper, slice into 8 slices, and serve. Each serving is 2 slices.
Source: Foodista

Keto Broccoli Cheese Soup
Ingredients
- 2 strips bacon
- ½ onion diced
- 3 carrot sticks chopped
- 3 celery stalks chopped
- 5 garlic cloves minced
- 4 cups broccoli florets chopped
- 2 cups Bone Broth
- 2 cups heavy whipping cream
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon black pepper ground
- 3 cups sharp cheddar cheese shredded

Preparation
Dice the onion and chop the vegetables.In a large pot over medium heat, cook the bacon until brown and crispy, about 2 minutes each side.

Remove the bacon from the pot and set aside. Keep the bacon grease in the pot and add the diced onion, chopped carrots, chopped celery, and minced garlic.

Let cook for 10 minutes, stirring occasionally.Once the vegetables are tender, add the chopped broccoli, chicken bone broth, heavy whipping cream, salt and pepper to the pot. Bring to a simmer and cook for 10 minutes.Slowly stir in the cheddar cheese, allowing it to melt into the soup. Once all the cheese has been incorporated, cook for 10 minutes.While the soup simmers, roughly chop the bacon strips.Divide soup into 4 servings and garnish with bacon bits and any remaining cheese.

Garlicky Kale

Ingredients

- 3 tablespoons balsamic vinegar
- 1 clove garlic, minced
- 1 bunch curly kale, stems removed and chopped
- Olive oil

Preparation

Heat the olive oil in a large pot over medium heat.
Add the kale and cover.Stir occasionally until the volume of the kale is reduced by half. Uncover.
Add garlic and basalmic.Allow to cook for about another 30 seconds or so, mixing well so that the garlic and vinegar are well distributed.
Serve hot.
Source: Foodista

Italian Seafood Stew
Ingredients
- 20 Baby Portobello mushrooms, sliced in half
- 2 bay leaves
- 28 ounces can of whole tomatoes
- 1/2 cup of club soda
- 5 cups of seafood stock/ fish stock (sub with chicken stock)
- Fresh parsley, chopped
- 4 cloves garlic
- 20 Mussels, fresh preferably, I used the frozen packs
- 1 onion, chopped
- 2 teaspoons of salt
- tablespoon Italian seasoning, 2
- 1 Shrimps, peeled and devined
- Tilapia, cut into 1.5 chunks
- 1 fresh tomato (optional)
- 4 ounces can of tomato paste
Preparation
Prepare ingredients.In a large pot, heat up 3 tbsp of olive oil and add garlic and onion.
Sautee over medium heat.
Add salt, tomato paste, tomatoes with juice, stock, club soda, bay leaves and stir.Simmer over medium low heat for 30 min.
Add mushrooms.
Add salt to taste.Cook mussels according to package directions.
Add shrimp and fish into stew.
Add mussels.Simmer for a few minutes.Ready to serve with some baked bread.
Source: Foodista

4 Health Benefits of Eating Oats and Oatmeal!
1. Oatmeal is quite nutritious.
2. Antioxidants, such as avenanthramides, are abundant in whole oats.
3. Oats contain beta-glucan, a strong soluble fiber.
4. They have the ability to reduce cholesterol levels while also protecting LDL cholesterol from harm.