Zana Nikodinovski-Jancevski

PP: Butternut Squash Soup

 
Chef
: Zana Nikodinovski-Jancevski
 Makes: 4-6 servings
Prep time: 25 minutes
Cook time: 60 minutes 


 
Ingredient

  • 1 very large butternut squash (or 2 medium), peeled and cubed 
  • 3 large sweet potatoes, precooked and peeled 
  • 5 c of vegetable broth ( more for later if needed) 
  • 1 spanish yellow onion 
  • 1 c fresh parsley, chopped 
  • 1 ½ T pumpkin spice 
  • ½  T cinnamon, grated 
  • ½  T sea salt 
  • ½ T fresh cracked pepper

Directions

  1. Using a deep stainless steel pot, place the cubed butternut squash, spanish onions, fresh parsley and vegetable broth into the pot. Place the stove on medium to high heat. 
  2. Allow the soup mixture to come to a gently boil. 
  3. Once the soup has been boiling for thirty minutes add the additional sweet potatoes, pumpkin spice, cinnamon, sea salt and cracked pepper into the pot. 
  4. Allow the soup to boil for an additional thirty minutes or until the vegetables become soft and the onions become translucent. 
  5. Once the soup is finished boiling, allow the soup to cool for 15 minutes. 
  6. After the soup has cooled but is still hot, using a blender or food processor slowly ladle the ingredients into the blender or processor. Do not overfill the blender or food processor above the half way point. Otherwise, the mixture will begin to splash out. 
  7. Pulsate the ingredients five times, once you've done this, blend the ingredients until all the ingredients are incorporated into a creamy texture. 
  8. Pour the creamed ingredients into a separate pot, and continue to blend the remaining soup ingredients until the original mixture had been completely blended. 
  9. If the soup is too thick for your liking, add additional vegetable broth to the creamed soup mixture. Bring the mixture to a very low boil. Once this has occurred allow the soup to cool to your liking before serving. 
  10. You may garnish the butternut squash soup with unsalted raw pumpkin seeds, raw sunflower seeds or your favorite toasted bread.

To your health, 
 
Zana
 
 

Print Friendly and PDF

PP: Morning Glory Protein Breakfast Smoothie

Zana 5 & Dime Morning Glory Smoothie.jpg

Chef: Zana Nikodinovski-Jancevski
Makes: 2 servings
Prep time: 10 minutes
Cook time: 0 minutes

 

 

 

Ingredients

•    2 c frozen mixed berries
•    1 ½ c milk alternative, water or juice ( orange, acai or pomegranate) 
•    1 large banana (frozen preferably but not required)
•    1 scoop of maca powder
•    1 T flax seed or 1 T chia seed

If you opt out of the protein powder or the maca powder here is what you may add instead
•    1 c of fresh spinach or
•    1 c of oatmeal (finely ground up)

Directions

1.    Using a deep blender or a deep Cuisinart Food Processor (“S” shape blade required) add in the frozen berries, milk alternative ( water or juice) and banana.
2.    First start by “pulsing” the fruit and liquid about 10 times. This will help the fruit and liquid to blend better later on.
3.    Once you have “pulsed” your mixture 10 times then you can place your blender or food processor on “blend”. Continue to do so until the fruit and liquid have blended nicely together.
4.    You will then add in your scoop of protein or maca powder and your choice of 1 T flax seed or 1 T chia seed. Blend the mixture until the powder and seeds have been incorporated into the frozen berries and liquid.
5.    If your choosing to opt out of using protein or maca powder, you may add in one cup of spinach and decrease the liquid by ½ c or add in 1 c of oatmeal (finely ground) while still using the 1 ½ c of liquid.
6.    If your smoothie is too thick for your liking this can be easily fixed by adding additional liquid. 


Tips 

  1. This recipe can be adjusted easily; adding frozen mango and peaches, banana and pomegranate juice, kiwi and pineapple, strawberry, mint and banana etc. The choices are endless.
  2. Use what you have in the fridge. Usually when I see my fruit starting to “turn” I will rinse off the fruit, dry it off or peel it (if need be). Then I will add the washed and peeled fruit into plastic sandwich bags and place them in the refrigerator.

To your health, Zana 

Print Friendly and PDF

PP: Black Bean Corn Salad or Tacos

Chef: Zana Nikodinovski-Jancevski
Makes: 2 servings
Prep time: 10 minutes
Cook time: 0 minutes

 

 

 

Ingredients 


•    2 cans of black beans rinsed thoroughly and  drained
•    2 cans of yellow corn rinsed thoroughly and drained or two bbq corn on the cobs
•    2 cloves of garlic minced
•    1 large bell pepper (chopped) 
•    1  C finely chopped cilantro
•    Juice of two limes
•    ½ t cumin
•    ½ t chili powder
•    ½ t salt
•    ½ t freshly cracked pepper


Directions

  1. Using a large glass bowl,  add the black beans, corn, garlic, pepper and cilantro.
  2. In a separate small bowl, add the juice of two limes, cumin, chili powder, salt and pepper. Mix ingredients thoroughly.
  3. Once the dressing has been completed, pour the dressing over the mixture and toss gently with two wooden spoons.
  4. You may serve immediately or chill in the refrigerator for 15-20 minutes to allowing the ingredients to marinade together.
  5. Once you’re ready to serve, you may garnish with additional cilantro. Or can add your favorite tortilla chips as a dip or using the salad mixture as a taco stuffing will work equally as well.
  6.  

Tips

  1. As always season to your liking. I try to keep most herbs; spices and seasoning on the lower end since most often our diets determine what we can and cannot have or what we can/cannot tolerate. If you are avoiding salt then please omit and you add celery salt (sodium free) instead.
  2.  If you want to make this salad for a guest(s), you may double the ingredients and you will easily have enough if you choose to eat the salad alone, as a fresh dip or as a taco stuffing. If you choose to make this into a taco stuffing, I would recommend that you bbq two corns on the cobs rather than using two cans of corn. The bbq corn will pair nicely with your slightly toasted corn tortilla, which both can be easily accomplished at the same time on your bbq. 
  3.  

To your health,

Zana

Print Friendly and PDF

PP: Mango Corn-stuffed Tacos

Zana 5 and Dime Mango Cornstuffed.jpg

Chef: Zana Nikodinovski-Jancevski
Makes: 4-6 servings
Prep time: 15 minutes
Cook time: 0 minutes
 

 

Ingredients

  • 1 large mango, peeled and cubed 
  • ¼ c diced cilantro 
  •  1-8oz can of corn kernels or 1 large BBQ corn on the cob 
  •  Juice of 2 limes 
  •  1 large beefsteak tomato chopped 
  • 4-6 grilled corn tortillas 

 
Directions
 

  1. Heat your grill to medium to high heat. 
  2. While the BBQ is heating up, grab a large glass mixing bowl. In to the glass bowl you will add the freshly cubed mangos, cilantro and corn. 
  3. Using a wooden spoon gently mix the above ingredients. Once you have done this, squeeze the juice of one lime over the mix. Then gently toss the ingredients with a wooden spoon to incorporate the lime juice. 
  4. Place the mixture into the refrigerator to marinade while you begin to grill your corn tortillas. 
  5. Take 4-6 corn tortillas and place them on your hot grill, once the tortillas have grill marks flip them over and grill the other side. You may skip this step if you wish, instead you can take the corn tortillas and place them into the microwave and heat them for 30 seconds. This will help the tortillas to be more pliable. 
  6. Once the tortillas are finished, stuff them with the marinated mango corn mixture. You may garnish with any seasoning (salt, pepper, cumin or chili powder), hot sauce, chopped cilantro or extra lime juice depending on preference. 
  7. Plate the tacos and serve immediately.  

To your health, 
Zana
 
 
 
 

Print Friendly and PDF

PP: Cabbage Steaks

Chef: Zana Nikodinovski-Jancevski
Makes:  3-5 servings
Prep time:  15  minutes
Cook time:  30  minutes
Total Time:  45 minutes

 

 

Ingredients

  • 1 large head of green cabbage sliced medium to thick 
  • 1/2 T of dried garlic powder 
  • 1/2 t sea salt 1/2 t freshly cracked pepper 
  • 1 T of Mediterranean seasoning 
  • 1 T dried parsley 
  • 1 T nutritional yeast 

Directions

  1. Heat your oven to 350 degrees. 
  2. While the oven is heating up line a baking sheet with unbleached parchment paper.
  3. Make sure that the head of cabbage has been washed thoroughly. You may peel a few layers off if you like. 
  4. Using a cutting board and a large butchers knife, slice the cabbage into long thick steaks. Each steak should be about 1 inch thick.
  5. When you’re finished slicing the entire head of cabbage, lay the slices of cabbage on top of the parchment paper. Try not to overlap any of the steaks. If you have too many steaks, then use another baking sheet for the remaining steaks. 
  6. Sprinkle the above seasoning generously on top of the sliced cabbage steaks.
  7. Once done, place the baking sheet into the oven. 
  8. Bake the cabbage steaks for 30 minutes or until the edges of the cabbage become dark and the remaining cabbage is tender. 
  9. Once the cabbage has reached your desired texture and color, take the steaks out of the oven and allow the cabbage steaks to cool slightly on your stove top or a cooling rack.
  10. Once the steaks have reached a temperature that is cool enough for you to handle, using a large turning spatula slowly slide the spatula under the steak and transfer the steaks on to a plate. 
  11. Garnish with fresh parsley. 

Tip: Serve warm with redskin mashed potatoes, a heart healthy salad or drizzle with your favorite dressing or homemade condiments. 

To your health,

Zana

Print Friendly and PDF

PP: Sweet Potato Wedges

Chef: Zana Nikodinovski-Jancevski
Makes: (3-4) servings
Prep time: (15) minutes
Cook time: (45) minutes

 

Ingredients

  • 4 large sweet potatoes
  • ½ t of sea salt
  • 1 t of cracked pepper
  • 1 T of dried parsley
  • 1 T of fresh rosemary
  • 1 T of dried garlic powder

Directions

  1. Pre-heat the oven to 375 degrees.
  2. Clean the skin of potatoes with a brush to help loosen and remove any dirt.
  3. Cut the sweet potatoes into medium to large wedges.
  4. Place the sweet potato wedges into a large bowl and toss generously with above herbs. Make sure to coat the potatoes well. Add more if desired. 5. Place seasoned wedges on a cookie sheet with parchment paper. Arrange so that the wedges are not over lapping each other.
  5. Place wedges in the oven. Bake for 45 minutes or until potatoes are crispy. 
  6. Once cooled serve immediately. 

To your health,
Zana

Print Friendly and PDF

Mediterranean Village Salad

Chef: Zana Nikodinovski-Jancevski
Makes: (4) servings
Prep time: (20) minutes 

 

 

 

Ingredients

  • 2 large organic beef steak tomatoes
  • 1 small white or red onion
  • 2 large peppers (bell pepper, cubanelle or hot banana)
  • 1 large organic cucumber
  • 2 green onions julienned
  • 1 t Celtic sea salt
  • 1 t fresh cracked pepper
  • 1 T garlic powder
  • 1/2 c  freshly cut parsley
  • 4 T Organic apple cider vinegar

Directions

  1. Cut the tomatoes, onion, peppers and cucumbers into generous “chunky” pieces. 
  2. Place the cut up vegetables into a deep glass bowl. 
  3. Add the fresh cut parsley into the glass bowl; sprinkle the all herbs (salt thru garlic powder). 
  4. Add additional herbs to reach desired taste.
  5. Gently toss the vegetables with a wooden spoon; this will help to incorporate the herbs onto the vegetables. Make sure you do this before adding the vinegar. 
  6. Generously drizzle the apple cider vinegar over the cut up vegetables. 
  7. Gently toss the mixture with a large spoon.  Allow the salad to marinade in your fridge for about 30 minutes. 
  8. During the 30 minutes the vegetables will release their own ‘water”. Do not pour the excess water out, use that as additional “dressing”.
  9. Toss veggie salad in the glass bowl and plate the salad into a shallow bowl.
  10. Serve as a main course or as a side with your favorite sandwich or wrap. 


Tip:

  1. Add a side of chickpeas for added protein and fiber for a balanced meal.
  2. We love this salad as a meal in itself.
  3. This particular salad is best during the summer months since local fresh vegetables are more available. 

To your health, Zana

Print Friendly and PDF

PP: Quick Chia Seed Morning Pudding

Chef: Zana Nikodinovski-Jancevski
Makes: 1-2 servings
Prep time: 5 minutes

Ingredients

  • 1/4 c chia seeds
  • 1 c milk alternative
  • 1T maple syrup (or stevia)

Directions

  1. Mix chia seeds, milk alternative and sweetener into a mason jar, using a spoon mix thoroughly or place the lid on the jar and gently shake.   
  2. Using a bowl, whisk all the above ingredients together. 
  3. Place mason jar or bowl (covered) into the refrigerator overnight. 
  4. Next morning, top with your favorite fruit or toppings


Tips: a few alternative would be bananas (walnuts) , agave, mixed berries, mango with pumpkin seeds, add coco for a chocolate dessert. This is a great grab and go recipe, we make it often in our home since mornings are pretty busy and this is a great healthy breakfast that's super easy and can be done ahead of time. 

To your health, 
Zana



 

Print Friendly and PDF

PP: Amoigo Sauce

Chef: Zana Nikodinovski-Jancevski
Makes: 4 servings
Prep time: 20 minutes 

Ingredients

  • 8 Roma tomatoes (or 2 large tomatoes)
  • ½  small Red onion finely chopped
  • Handful of fresh parsley finely chopped
  • 2 large leaves of fresh basil
  • 3 large cloves of finely chopped garlic
  • Juice of ½ a lemon
  • Salt to taste
  • Fresh cracked pepper to taste
  • Garlic powder to taste
  • A sprinkle of sugar (optional-sugar helps to balance out the salt)

Directions

  1. Chop ingredients through garlic and place into a bowl.
  2. Add lemon juice, gently toss
  3. Add salt, cracked pepper, garlic powder and sugar and toss thoroughly.
  4. Let the sauce sit on the counter for an hour to allow the water to release from the tomatoes ( The sauce should be thicker and not like a tomato sauce.)


Tip: Serve over your favorite pasta, rice, salad, toasted bread or stuffed into a baked potato or sweet potato.


To your health, 

Zana

Print Friendly and PDF

PP: Roasted Potatoes with Rosemary and Thyme

 

Chef:  Zana Nikodinovski-Jancevski
Makes:  4 Servings
Prep: 10 minutes
Cook: 35-45 minutes depending on thickness

 

Ingredients

  • 4 Large peeled Idaho potatoes or 8 Ukon gold potatoes
  • 2 T Rosemary
  • 1 T Thyme
  • Salt
  • Garlic powder
  • Fresh cracked pepper
  • Lemon juice of 1/4 lemon

Directions

  1. Place oven on 350 degrees
  2. Wash whole peeled potatoes, do not dry potatoes.
  3. While the potatoes are wet slice them into thin slices, larger then potato chip.
  4. Drizzle the juice of 1/4 lemon over the potatoes.
  5. In a bowl sprinkle all above seasoning on potatoes, use as much as desired. I would recommend as much rosemary and thyme as you like, since this is what will hence the flavor.
  6. Line potatoes directly onto a cookie sheet, do not overlap potatoes then you won't get a "crispy" coating to some.
  7. Once the potatoes have baked for 20 minutes, check to see if the potatoes have a "crispy" coating.  If so, flip the potatoes over to "crisp" the other side.
  8. If the  potatoes haven't reached your desired coating, then continue baking until they do.
  9. Pair with your favorite ketchup, bbq sauce or by themselves!

Tip:   I like my potatoes crispy.  I bake them as long as possible, without burning them.

 

To your health,

Zana

 

 

 


 

Print Friendly and PDF

PS: Sesame Seed and Cabbage Salad



Chef: Zana Nikodinovski-Jancevski
Makes: 1-2 servings
Prep time: 15 minutes
 

 

 

Ingredients

  • ¼ head of a large cabbage
  • 1 large carrot shredded
  • 3 green onions cut into slivers 
  • ¼ c plus two tbs honey mustard
  • 2 T Sesame seeds
  • Cracked pepper
  • Salt
  • Garlic powder 

Directions

  1. Shred cabbage thinly with a butchers knife, the thinner the cabbage the better this recipe will be. 
  2. Once the cabbage has been sliced, place the cabbage into a large mixing bowl.
  3. Gentle squeeze the shredded cabbage to help soften the cabbage. 
  4. Add the remaining ingredients into the shredded cabbage and mix thoroughly. 
  5. Add additional mustard or seasoning to taste. 
  6. Place salad into the fridge and allow it to sit for one hour before serving. 



To your health, 
Zana 

 

Print Friendly and PDF

PP: Chickpea Patties

Chef: Zana Nikodinovski-Jancevski
Makes: 3-4 servings
Prep time: 10 minutes
Cook Time: 15 minutes

 

Ingredients

  • 1-15oz drained can of chickpeas
  • Fresh parsley-chopped
  • ½  of the rind of an organic lemon
  • Half a squeezed lemon
  • 1 T flax seed to 3 T warm water
  • ½ t Garlic powder
  • Salt (to taste) 
  • Pepper (to taste) 
  • Crushed red dried peppers (to taste)
  • Oregano (1/4 t)
  • 1 t dried Italian seasoning


Directions

  1. Preheat the oven to 350 degrees
  2. In a cup take 1 T flax seed to 3 T warm water, whisk both ingredients together and let sit to the side. 
  3. Place all the above ingredients into a blender and blend until ingredients are well blended but not creamy like hummus. Mixture should be thick and have small chunks. 
  4. Form mixture into three very generous thick patties or four smaller thinner patties. 
  5. Place patties onto a cookie sheet lined with parchment paper and bake for 12-18 minutes depending on thickness of patties. Its safer to start at the 12 minutes and continue checking every few minutes.


Tip:  Top with amoigo sauce, your favorite salsa, dressing or use between your favorite burger buns or bread. If you want the patties to be a little "crispy" place patties under broiler set on high and broil patties to desired crispiness. You may also add diced tomatoes, green peppers or onions as another version of these patties.

To your health,

Zana

Print Friendly and PDF

PS: Avocado Toast with Strawberries

 

Chef: Zana Nikodinovski-Jancevski
Makes: 1-2 servings
Prep time: 5 minutes
Cook time: 1-3 mins

 

 

Ingredients 

  • 2 slices of toasted bread
  • 1 mashed avocado
  • 4 large strawberries sliced

Directions

  1. Place broiler on medium heat. 
  2. Mash avocados and spread onto already toasted bread.
  3. Place strawberries on top of avocados and place on a cookie sheet with parchment paper.
  4. Place toast into the oven and broil until strawberries soften slightly, usually 1-2 minute should do the trick. Enjoy.

Tip: additional toppings: drizzle a little honey, chia seeds, flax seeds, sliced tomatoes, spinach, arugula, sliced mushrooms etc. the toppings are endless. Time saver: mash your avocado the night before and leave the pit in our bowl of mashed avocados, this will help the avocados from browning. Also toasting your bread at night will also help to save time as well.

To your health, 
Zana

Print Friendly and PDF