This past week I’ve baked all sorts of delicious goodies (and far too many gingerbread cookies ended up in my belly!). As soon as Thanksgiving was over, I had this uncontrollable desire to decorate my house for Christmas. I've always been the girl complaining about stores and people taking out the Xmas stuff too early... but this year we've cut our own Xmas tree (what a fun activity by the way!) before the end of November! Really?!! I Guess this time of the year makes me even more nostalgic of my family and friends and I needed to fill this emptiness with a warm and charming house.Read More
Apple, cranberry, pomegranate, pecan, maple... See me coming? This delicious salad sounds to me like the perfect side dish or potluck salad for this year's Thanksgiving table. It's very good on it's own, in fact we eat it as an everyday meal. This recipe is nutritious, hearty and super easy to assemble. But it can also be served as a side dish with your savory Thanksgiving meal (or your Christmas meal! The countdown has definitely started in our house!) to add that little sweet touch to your menu.Read More
Hello friends! How have you been? Awesome, I hope.
I'm back from a road trip around South California. Wow! Grand Canyon and Death Valley were both breathtaking. I don't know if it's all the time I had for myself during the long-hour drives or the ridiculous amount of pasta and pizza I had during these few days in the desert (yeah... cowboys and a meatless diet don't go very well together...) but my inspiration is back and I'm super happy that I can finally share this incredible recipe with you: these delicious apple, almond & salted caramel shortbread crumble bars.Read More
This "Black forest in a jar" is a chocolate chia pudding, layered with a homemade cherry chia jam and topped with coconut whip, shaved dark chocolate, sliced almonds and fresh cherries. It sure sounds like a dessert to me... and I've served it as a dessert in the past, but since this chia pudding is not too sweet, we enjoy this recipe in the morning as well.
The cherry chia jam is adapted from my Strawberry chia jam. I love chia fruit jams because they take only a few minutes to cook and don't require any "jam maker" skill at all! If you can't find good affordable cherries, you can use frozen cherries without a problem! It's also a good way to enjoy this fruit all year long!Read More
This "black forest overnight oats" was adapted from my Matcha overnight oats recipe by adding raw cacao powder instead of matcha tea powder. I served these soaked oats with coconut yogurt (or you can use sheep's yogurt), fresh cherries (or unsulfuried dried cherries), shredded coconut, cacao nibs and bee pollen. It might be one of my favourite overnight oat recipe (and I tried a lot of them!). This breakfast is just slightly sweeten with mashed bananas, decadent enough and as all the flavours that remind me of the famous black forest cake!Read More
I wanted to share this recipe for a long time because it's one of our favorite healthy go-to breakfast. When I was experimenting with this recipe, I was looking for the perfect sweetness (obviously I didn't want it to be too sweet so we could eat it in the morning) and texture (not sticky or too thick) and thankfully I think I got it right! But feel free to play around with the recipe if the balance (sweetness) isn't right for you. I've said it before, our family doesn't have a very sweet tooth.Read More
I'm excited to share this super moist plum "upside down" yogurt cake recipe. It's one of my favorite cake in the world! This cake is perfect for afternoon tea, snack time or as a light dessert after a heavy meal. The texture reminds me of a cheesecake and the fruits are infused with a slight touch of ginger. This recipe includes yogurt (note that you can use dairy-free yogurt if you're intolerant or allergic) and eggs but is completely gluten-free since the base ingredients for this cake are almond meal and a small amount of gluten-free flour. I like to use amaranth flour in this cake because this Aztec "pseudo-cereal" is a little powerhouse : it's naturally gluten-free, a good source of high quality protein, magnesium, iron, fiber and calcium. Amaranth flour has a nutty taste that can be strong and bitter, but mixed with other flours as I do in this recipe, it's delicious! You can also use millet, buckwheat, spelt or whole wheat flour if you want.Read More
I can't believe I waited 32 years to taste my very first passion fruit. I mean... I had some passion fruit juice blends or desserts before, but never tasted the whole fruit. I think it might be the most delicious fruit in the world! The flavour is so delicious, fun and exotic... Kind of hard to describe. When I was a kid, I hated candies and sweet desserts... But I couldn't resist sour candies ! Well... These sour and crunchy passion fruit seeds reminded me of those candies! Felt like a kid again :)
Also know as grenadilla or "lilikoi", passion fruit is a tropical fruit that contains crunchy edible seeds and sour juice. And the passion fruit flower is so beautiful! You want to pick the ones that are sweet and ripe enough, meaning you should choose those who are slightly wrinkled and that have a deep purple color. You can also shake the fruit. If it feels like there is a lot of liquid inside, it also means there should be a lot of delicious seeds to eat.Read More
I've never been a big fan of the "steaming hot and covered in butter" corn on the cob. Until I tasted a grilled corn! Nothing says summer quite like grilled corn on the cob. This recipe is highly inspired by one of my favorite healthy food chain, the Veggie Grill . They have a seasonal menu and this summer, they are serving a "Chargrilled Street Corn", which is basically a grilled sweet corn topped with southwestern mayo, soy parmesan and cilantro.
Roasting the corn after boiling it adds a smoky flavor, perfect for the grilling season. Served with fresh lime juice, fresh cilantro and a Sriracha mayo, this side dish will become the star of your barbecue!Read More
Hibiscus flower is Hawaii's beautiful state flower. It's those large flowers traditionally worn by Hawaiian (and Tahitian) girls. Since my new obsession is to include edible flowers in my recipes as much as I can, I had to find a way to use the dried Hibiscus flowers I bought at a few months ago at my local Whole Foods Market.Read More