All posts filed under: french healthy cooking

travel journal: stay tuned

I am excited as always to have the opportunity to travel. So, I ask that you stay tuned, throughout the next two weeks, as I come to you via blog – detailing my travels, hopefully getting up the nerve to start up the Instagram site, I’ve been dying to and of course wishing I was on a PAN AM flight from eons ago 🙂 {photo credits click here, here and here}

thoughts on vacations

When I plan my annual trip, privately, and once confirmed send a global message to my co-workers announcing that I’ll be out of the office, some frown upon the fact, that I choose to travel. Although I respect their opinion, I cannot for the life of me understand how they go an entire year, without taking a single day off from work other than the usual weekends and company sponsored holidays. The ten days I spend away from the norm, not only revives my soul, it helps me think, plan and make a list of goals I would like to accomplish in the upcoming year. Not to mention the fact, gives me the courage to push for what I really want out of life. Call me crazy, but how do people go on, bypassing any type of vacation and saving their earned time off for a rainy day instead? On my last and only day in Paris to catch a flight back to the U.S. the sun came out miraculously from a week or more …

healthy cooking: lemon coconut pancakes

While I searched online for a new pancake mix recipe for the Easter morning breakfast  I had in mind and of course while staying  on my healthy eating kick, I discovered one, similar to pancakes I’d eaten at a restaurant in Emeryville, California several weeks ago and figured I’d try it. (Phew!!!) So, here it goes: Lemon Coconut Pancakes with Honey-Tart Yogurt Sauce 1 cup Gluten-Free flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1 cup Brown Sugar 2 eggs 1 cup Coconut Milk 1 Tbsp Coconut Oil Juice of 1 Lemon 1/2 tsp Vanilla Extract Yogurt Sauce 1/4 cup Plain Yogurt of Choice (Goat, Sheep, Cow) 1 Tbsp Honey 2 tsp Strawberry Preserves Juice of 1/2 a Lemon Mix all ingredients together well; set aside and serve with pancakes First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter …

multitasking inside my head

I don’t need to remind anyone, that women multi-task on a second to second basis. While sitting at their desks at work, shuffling paper, their multitasking inside their heads. From what to make for dinner, to coordinating how the week would unfold. Children, homework, housework, husbands, get togethers, doctor’s appointments, grocery list, project deadlines, laundry, meetings, telephone calls and even vacation planning. So, for this week, these are the thoughts going through my head:       

healthy eating: lavendar granola

I have to say I love granola, more so soaked in Almond Milk than over yogurt, although I’m not that picky. But the store bought version tends to have too much sugar, which is something I am trying to definitely cut down.  So, I was happy to find the recipe from here to try and also to share.  The only difference is, although, I love lavendar, I prefer not to incorporate it in my food, so I substituted the exotic flavor with a dash of cinnamon (my favorite) instead. Lavender Granola Ingredients: 2 cups Oats 1/4 cup Flax Seeds 3/4 Nuts of choice or mix them all! (A mix of almonds, cashews, sunflower seeds and pumpkin seeds) 1 tsp Vanilla 4 Tbsp Honey 1 Tbsp Lavender Buds Directions: Preheat oven to 350 degrees. In a bowl, bring all ingredients together and mix well. Spread evenly on a baking sheet and bake for 40-45 minutes until golden, dry and toasty. Let cool, then transfer to a mason jar to store. Serve over yogurt and top with fresh berries …

how do you make your cake?

I love cupcakes and occasionally a slice of cake and although I consume either in moderation, I often wonder what is the best fat to add to my recipe.  Just to clarify the confusion, I am referring to butter, oil, shortening or margarine. It was interesting, when I came across this amazing blog and while scrolling through the contents, I found  the answer or perhaps not. You be the judge and please do share  – how do you make your cake? {Click here for photo and article credit}

san francisco gem: the ferry building

I love it when friends show up in town unannounced and beg to spend a day with you.  I really mean it, I do love it, even though it throws me pleasantly off schedule (If that makes sense). Anyway, I got the word my friends were in town at ten in the morning and asked them to meet me at the end of Market Street at noon for lunch.  When I asked, what they wanted to eat, they mentioned Sandwich shops and fast food and I basically rolled my eyes. I pointed to the Ferry Building and asked if they had been there and they both shook their heads NO and so we ventured into one of our proudest conversion of a historic building into an amazing waterfront hangout.

thanksgiving recipe: french onion green bean casserole

I love green beans and since it’s on the healthy eating list, I try to at least make a dish once a week with green beans. But, I have always been too intimidated to make a green bean casserole dish for Thanksgiving, so I simply stir fry the beans and put them on the table to eat with a touch of butter. (Boring) This is I am utterly and completely determined to include a green bean casserole into my menu, so I searched high and low, online of course and found the perfect one to make: Here is the recipe for your viewing pleasure and click here  for the video on how to make the casserole. It looks simple and down right delicious. For the onions: 2 tablespoons butter 2 large yellow onions, thinly sliced lengthwise salt and ground black pepper to taste 1 tablespoon sherry vinegar For the white sauce: 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 2 1/2 cups milk 1 pinch ground nutmeg cayenne pepper to taste(optional) 1/4 teaspoon ground thyme For the topping: 2 tablespoons melted butter 2/3 cup panko bread …

dessert recipe: pumpkin crème brûlée

I don’t know too many people who do not like Crème Brûlée, maybe that’s a bold statement, but I am almost certain, the fact, the dessert is almost on every menu in most restaurants, is a clear indication it is a favorite. So, since  the holiday season is upon us, here in the U.S., I couldn’t help but fall in love with a recipe I found here, concerning crème brûlée and pumpkins. :). Check it out: 1/2 cup granulated sugar 5 egg yolks 1 1/2 cups heavy cream 1 cinnamon stick 1/4 tsp. freshly grated nutmeg 1 vanilla bean 3/4 cup. pumpkin purée 4 tsp superfine sugar reserved for top of brûlée Preheat oven to 325 degrees. In a heatproof bowl, whisk together the sugar and egg yolks. Combine the cream, cinnamon stick, nutmeg and vanilla bean (de-seeded) in a saucepot, and bring to a simmer. Slowly whisk the hot cream mixture into the yolk mixture through a fine-meshed sieve. Whisk in the pumpkin purée. Divide the mixture among four 8-oz. ramekins and place in …