I hope you are all well. This week I have decided to share with you one of the recipes that I discovered while doing my 90 day SSS Plan (Shift, Shape and Sustain).
I am now on the 3rd month of the plan and it has really been a great journey! I have never eaten so much, cooked so often and enjoyed going to the gym 🙂
This is the recipe you tasted during our Christmas holidays, cooked with Emi’s help 🙂
It is a reduced carb recipe that you can have anytime, guilt free!
If you decide to have it after you’ve worked out, you can add in 50-75 gr of pasta 🙂 yum.
Apologies for posting late this month but I’ve been swamped finishing up my Rouxbe Plant-Based Certification Course. This past Saturday was particularly challenging as I cooked for 12 straight hours to complete the plant-based party assignment. I took a 15 minute break at one point so The Man could give me a massage. I felt like a boxer in his corner after a couple of tough rounds! Later that day, Thomas, Hanin and Norah very kindly came over to help taste the little vegan party bites coming out of the kitchen. I’m pleased to report that everything was delicious. I may even post some of the recipes on the blog. I got 100% on my assignment and have since graduated from the program – woohoo!
The last 6 months have completely revolutionized my cooking and I’m so thrilled to have taken this course. It was a ton of work but so incredibly rewarding. Everything I’ve learned will help me cook healthy meals for family and friends which is, as far as I’m concerned, absolutely priceless. To celebrate my graduation I’d like to share a recipe I did for the course: zucchini carpaccio with a black olive dressing and toasted pine nuts. I was inspired by the zucchini carpaccio that mom has been regaling us with for years and changed it up a bit to meet the requirements of a particular assignment. The result was absolutely delicious and so simple to make. The presentation kicks it up a notch and makes this dish a perfect light and healthy starter for entertaining. I’m super excited to bring this dish to share with all the talented bloggers taking part in Fiesta Friday #80! Continue reading
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!)
I hope you are all well!
We just came back from a wonderful week in Herblay where we were able to enjoy Jan and Nigel’s company (it was awesome) as well as some delicious home-cooked meals, interesting TV shows, wonderful discussions and a little bit of French wine 😉 We had a great time and we miss you already. So does the little croqueta!
So this week I have decided to share with you a great recipe for a simple chocolate cake. But this one is special: No butter and hardly any sugar, which makes this recipe one of my favorite because I can eat a delicious chocolate treat without feeling too guilty! I think it is also great for when you have kids over and want to give them something that is not too sweet.
We made this awesome cake for Norah’s 3-month birthday. I can’t believe it was almost 3 months ago. Time flies…
Needless to say mommy and daddy really enjoyed the cake 🙂
Ingredients for 8 people:
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 🙂
Hello dearest ladies!
I hope you are all well.
Summer is hitting us hard in Barcelona and Thomas and I have been looking for fresh recipes to complement the hot evenings that seriously lack a gentle breeze…
Since the little one goes to sleep between 9 and 10, and for more than 7 or 8 hours in a row, Thomas and I are able to dine together again, and I have been very inspired lately to try out new recipes.
I have been picking recipes from Beth’s great birthday present (Thank you Bethie!) Cuisine Legere, and I wanted to share with you this recipe which is very easy to make, and will make you feel full, although it has very little calories (yay!)
I also know you Williamses love lentils! So here goes:
Ingredients for 4 people: