Chicken Breast with Blueberry Sauce – Served with Basil Tomato Pear Salad

4 pieces chicken breast
2 tablespoon olive oil
garlic salt and pepper

1/4 cup red wine
1 cup blueberries
2 tablespoon honey

Season breast with garlic salt and pepper. In a shallow pan heat oil over medium and cook chicken breast until done, about 6 minutes per side. Remove chicken breast and pour all the sauce ingredients into pan scrapping the bottom of pan. Let it simmer for 5 minutes, stir and pour over chicken. Serves 4

1 big juicy tomato cut into 1/4″ round pieces
1 pear cut into round thin slices
8oz fresh mozzarella cut into thin round slices
10 basil leaf
olive oil and balsamic vinegar
salt and pepper

*I created this recipe last night and I can not believe how great it came out, just in my first try!

FYI- Blueberries are packed with vitamin C.
In just one serving, you can get 14 mg of Vitamin C – almost 25 percent of your daily requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and capillaries.

Blueberries are dynamos of dietary fiber.Research has shown that most of us don’t get enough fiber in our diets. Eating foods high in fiber will help keep you regular, your heart healthy and your cholesterol in check. A handful of blueberries can help you meet your daily fiber requirement.

Blueberries are an excellent source of manganese.
Manganese plays an important role in bone development and in converting the proteins, carbohydrates and fats in food into to energy. Blueberries are leaders in antioxidant activity.

Spaghetti Squash – Recipe

1 big spaghetti squash
2 tablespoon olive oil
1/2 cup of water
garlic salt and peper to taste

Cut squash in half. Season with salt and pepper. Rub the olive oil. In a baking dish pour the water and place the squash with the inside part looking down. Bake 350d for 1 hour. Remove from oven and let it cool down for 5 minutes. Remove the seeds and shred the inside with a fork. Place it in a shallow plate. Pour just a splash of olive oil, salt and pepper to taste.

Sonia’s Avocado and Tomato salad

2 avocados cut in 1/4″ half moons
2 big tomatoes cut 1/4″ round
1/4 red onion cut in very thin half moons
1 garlic clove minced
1/4 cup olive oil
1 tablespoon white vinegar or lemon juice
salt and pepper to taste

In a shallow salad plate arrange one piece of avocado follow by a piece of tomato until finish. In a small bowl mix the garlic, olive oil, vinegar, salt and pepper. Place the onion on top of tomatoes and avocados. Pour the mix and serve. You can make the mix 20 minutes before and chill in the refrigerator before serving. Serves 4 . COQUI!

*OMG! soooo caribbean! Yummy!

FYI- Avocados not only contain the best kind of fat (monounsaturated oleic acid) but also help your body block the absorption of bad fats (cholesterol). They’re high in lutein, which aids eyesight, and in potassium and folate, which may reduce the risk of stroke and cardiovascular disease. And they’re low in pesticides.

Warm Spinach Recipe

1 1/2 pound baby spinach
1/2 white onion chopped into very small pieces
2 teaspoons unsalted butter
2 cups warm milk
2 tablespoon fresh grated parmesan cheese
pinch of nutmeg
2 tablespoon flour

Boil spinach for 2 minutes and drain. In a sauce pan cook the onion and butter over low heat for 4 minutes. Wisk flour and cook for 2 minutes. Add milk stirring at the same time, cook for 3 minutes. Whisk parmesan cheese, nutmeg, salt and pepper to taste. Add spinach stirring small portions at a time. Cook for 1 minute. Serve as a side for poultry, meats or fish. Serves 4