I hope you are well 🙂
As you know we’ve been pretty busy here! Between work and the peque, we hardly have time to sit and relax, cook and go to the gym… maybe it is also because we have been spending some time having aperos in our little buvette… summer is officially upon us 🙂
It is hot, hot, hot in Barcelona! We’re lucky the apartment stays pretty cool during the day or else the Man and I would be roasting instead of working from home. Weather like this certainly puts you in the mood for light fare, am I right?
The recipe I want to share with you today is my version of a shaved fennel salad with a mandarin vinaigrette that I did for my plant-based cooking course last week. The course is still going well but I fell behind while I was in Herblay earlier this month and I’ve been so busy with work… it’s been tough getting back on track. There’s only about 5 weeks left so I’m going to be cooking like a mad woman to finish in time.
The fennel, spinach, apple and grapefruit work really together in this dish and the result is not too sweet. (Right now Mom is thinking “Oh, no. I don’t think I’ll make this. Fruit in salad… not for me thanks.” Give it a try Mom, it’s deliciously refreshing, promise!)
Hello my dear Ladies,
Since I got back from Greece I’ve been trying to watch my calorie intake and to get back on the wagon by eating healthy foods. I’ve been loading up on the colorful and varied fruits that have taken over the Herblay market. In summertime I give strawberries, cherries, peaches, nectarines and apricots a lot of play because they are just SO delicious!
As much as I’ve been enjoying fruit salad for dessert, I’ve been craving something a little more decadent. The local boulangerie is an evil temptress… every time I walk by the sweet smell of bread and viennoiseries – well, let’s face it, butter – weakens my resolve to eat light. I devised this tartlet recipe to feed the sugar demons inside while staying relatively low cal. Each tartlet came out to 185 cal, but your results may vary depending on the ingredients you buy (particularly the pastry).
Using store-bought pastry makes this recipe super simple to throw together!
I’m happy to share these tasty little treats at the Novice Gardener‘s Fiesta Friday #26 🙂
This has got to be the most incredible and simple dessert to make. Seriously. I am on the Paleo diet- however I was having friends over for dinner and wanted to have a treat dessert. And I found this recipe from The Paleo Mom – and I’m hooked. And my friends are hooked. I have adapted the recipe- mine uses pecans and omits the coconut.
Muffins….mmmmm…… Gluten-free???? Oh yeah! Just because I’ve had to take out wheat does not mean I cannot have muffins, pancakes, etc…
It’s good to back in France after a gorgeous summer in Southern California. The man and I have been visiting friends on the lovely island of Belle-Ile-en-Mer in Brittany. As I’m sure you know, Brittany is a wild place with a windswept coast and salty air. Historically, the livelihood of Bretons was intricately linked with the sea (actually, it still is) and this is reflected in their local gastronomy .
Seafood is plentiful here and I’ve been seeing people digging for palourdes (a type of clam) in the port of Sauzon during low tide. I’m dying to join them but, since I do not have the requisite rubber boots, I’ve been told this would be a terrible idea. No fun! Instead I’ve been enjoying buckwheat galettes with camembert, salted butter caramel crêpes and washing it down with Breton cider at the local crêperie Les Embruns. Not too shabby.
I needed an excuse to buy a pot of gooey and marvellous caramel beurre salé (salted butter caramel) so I put together a recipe for French toast topped with diced apples cooked in the aforementioned caramel.