Sarah Di Lorenzo’s healthy spins on retro recipes

From shrimp cocktails to classic cobb loaf, 1960s and 70s cuisine is back in a big way.

Get out your Tupperware and dig into this revamped retro recipe by clinical nutritionist Sara Di Lorenzo.

Kovlov

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material

• 1 cob bread
• 1/4 cup butter
• 3 tbsp almond flour
• 2 cups milk
• 1/2 cup grated cheese
• 2 cloves of crushed garlic
• 1 tablespoon fresh basil, chopped
• salt and pepper
• 500g fresh spinach

Method

1. Cut off top 1/4 of cob loaf and set aside. Pluck the inner lining of the bread, line it up on a baking sheet and hollow out the Kovlov.
2. Preheat oven to 180°C. Add the garlic and onion to the pan and sauté until the onion is translucent, then add the spinach and stir, set aside.
3. In a separate pan, melt the butter, add the flour to form a paste, add the milk and whisk to form a sauce, stirring gently for about 2 minutes.
4. Once the sauce has thickened, add the cheese, garlic and onions. Add spinach, salt and pepper.
5. Pour the filling into the bread and arrange the bread loaf and bread lids on the baking sheet around the bread bowl.
6. Bake for 10 minutes.
7. Remove from oven, stir and serve.

shrimp cocktail

salad

• 12 grilled shrimp
• 2 tablespoons lime juice
• 100g cucumber
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh dill
• 1 ripe avocado
• 1 cup chopped watercress (or spinach)
• A pinch of cayenne pepper

sauce

• 1/2 cup Greek yogurt
• 1 and 1/2 tablespoons tomato sauce
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Tabasco

Method

1. Peel, rinse, and dry the shrimp, arrange on a plate, and add 1 tablespoon lime juice and black pepper.
2. Chop the cucumbers, add vinegar, dill and pepper. Chop the avocado and add 1 tablespoon of lime juice and pepper.
3. Mix the ingredients to make the sauce.
4. Serve in a cocktail glass, chop watercress and place over sauce, chop cucumber, add avocado, shrimp and remaining sauce.Sprinkle cayenne pepper at the end and enjoy

pineapple upside down cake

material

topping:

• 1/4 cup butter
• 1/2 cup maple syrup
• 1 teaspoon of stevia
• Sliced ​​pineapple, cut into rounds (fresh or canned)
• 20 cherries (fresh, frozen, or in a jar)

cake:

• 2 cups almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• a pinch of salt
• 1/3 cup olive oil
• 1/2 cup maple syrup
• 2 teaspoons stevia
• 1/2 cup Greek yogurt
• 1 egg
• 1/2 cup milk
• 1/2 cup pineapple juice (canned or pineapple juice)
• 1 teaspoon vanilla essence

Method

1. Preheat oven to 180°C.
2. Make the toppings first. Arrange the pineapple slices with the cherry and set aside.
3. Form a cake in a bowl and mix the wet and dry ingredients before mixing into a thick batter.
4. Pour the batter into the prepared molds and avoid spilling. Bake for 40 minutes. After 20 minutes, cover with foil to prevent browning and bake for 10 minutes.
5. Invert the cake onto a plate or cake stand and slice. Traditionally served with whipped cream.
6. Store in the refrigerator for 3 days.

french onion dip

material

• 2 1/4 cups Greek yogurt
• 1/2 cup dried onion flakes
• 2 teaspoons garlic powder
• Onion powder 1 teaspoon
• 1/4 teaspoon sea salt
• 2 tablespoons Worcestershire sauce
• chives and parsley for serving

Method

1. Add to mixing bowl.
2. Serve chilled with chopped vegetable sticks, crackers, or pita cheese.

deviled egg

material

• 6 large eggs
• 3 tablespoons Greek yogurt
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice

Various flavors:

• garlic powder
• dill pickles
• chives
• curry
• smoked salmon
• Chile

Method

1. Place the eggs in a large pot and add cold water just enough to cover the eggs. Bring the water to a boil, then remove from heat and let stand for 10 minutes. Then put the eggs in a large bowl with cold water, and he heats for another 10 minutes.
2. Peel the eggs, cut them in half, and remove the yolk. Mash the egg yolks with a fork and stir in yogurt, mustard, lemon juice and your favorite seasonings. Add a little more yogurt if it’s not creamy.
3. Spoon the egg yolks into a pastry bag with a large start, or use a sandwich bag and squeeze the eggs into the egg whites.

Check out Sarah’s cookbook here. Click here for more delicious recipes.