dried fruit

Salad Florentine

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Link to  Hans’ Lighter, Healthier Comfort Food
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Chicken livers – these once universally beloved little morsels have fallen out of favor with most diners in recent years. I assume that lack of availability , rising cost and most importantly (and sadly), the inability of most un-trained or little-trained cooks in many kitchens to turn these unassuming little buggers into a tasty, yummy looking dish has greatly contributed to their demise in the restaurant scene. Not so in my kitchen 🙂
I love a chicken liver mousse, chicken liver dumplings, fried chicken livers on toast or as a tasty addition to an otherwise plain and simple salad, as presented below.
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Bon Appetit !   Live is Good !
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P.S.
For those of you who can not warm up to chicken livers, use duck livers – just kidding !  – as usual, replace the chicken livers with a protein of your choice, such as shrimp, sausages, calamari, salmon, chicken breast or tights, etc.
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 Salad Florentine

Salad Florentine

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  Salad Florentine

Salad Florentine

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serve with vegetable chips and dried fruits

serve with vegetable chips and dried fruits

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fruit – What’s Not To Love ? ! ………..

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Ever  since I have started my “Hans’ Lighter, Healthier Comfort Food” meal plan, many people have asked me:
“How can you survive on so much fruit without getting bored?”
My meal plan calls for fresh fruit (supplemented by power-bars, dried fruit and nuts) for breakfast, lunch and snacks.
Below find a small selection of typical fruit platters and fruit bowls I make at least once a day. Please notice that there are few (if any) “exotic fruits”.
I will of course buy other fruits besides the ones pictured, such as mango, rambutan, star fruit, kumquat, sapote, dragon fruit, passion fruit, dates, mongosteen, star apple, etc, but what you see below is my usual, daily staple. I usually make a large platter of mixed fruit and berries when I get home from work and put it in the fridge. Later, a few hours after dinner, I usually eat about half, then have the other half for breakfast. For lunch on workdays it’s usually apples, pears, mandarines and such. Lunch at home is usually a bit more elaborate, with grilled fruits and a small cup of sugar- free/fat-free yogurt or sugar-free sherbet thrown into the mix. Most fresh fruit meals are supplemented by either dried fruits, vegetable chips, powerbars and assorted nuts or a combination thereof.
I hope the pictures below will encourage you to eat more fruits and help you to believe that a plate of fruit does not have to be boring 🙂
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Bon Appetit !   Life is Good !
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