Category: health

Falafel Collard Greens Wrap with Tzatziki Sauce

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These tasty fried fritters are perfect to serve as an appetizer or as a protein in a sandwich or wrap. It is typically served inside pita bread with hummus. I opted for a collard greens wrap with homemade tzatziki sauce, tomatoes, and cabbage. Roasted eggplant would be a nice addition.

Falafel:

2 C dried chickpeas

1  bunch of parsley

1 chopped onion

1/4th C finely chopped cilantro

4-6 cloves of garlic

1 tsp cumin

3 tbs lemon juice

  1. Soak the chickpeas overnight then drain. Do not use canned chickpeas!
  2. Mix soaked chickpeas, parsley, onion, cilantro, garlic, cumin, and lemon juice together in a food processor. Blend until thoroughly mixed, but not completely smooth.
  3. Mold the chickpea mixture into balls with two spoons and fry in avocado oil (used for high temperature cooking). Alternatively, you can use an ice cream scoop to form the balls. Fry until golden brown.
  4. Heat collard greens in oven or microwave until soft. Place falafel, chopped cabbage, tomatoes, and a dollop of tzatziki (recipe below) in the center of the greens. Roll like a burrito. Voila!

Tzatziki sauce:

2 C greek whole milk yogurt

1 finely grated cucumber

2 cloves of minced garlic

2-3 tbs of fresh dill

1 tbs olive oil

Salt and pepper to taste

Grate cucumber and mix ingredients together. Let chill for 1-2 hours.

 

Winter Veggies

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Roasted Root Vegetables with Thyme and Apples

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Ingredients:

3 medium sweet potatoes

2 gala apples

5-6 carrots

2 large beets

2 tablespoons olive oil

Thyme

Salt and pepper to taste

Directions:

  1. Chop vegetables and apples into thin slices.
  2. Dress with the olive oil and spices.
  3. Roast at 450°F for about 40-45 minutes, until the vegetables are tender and starting to brown. Stir occasionally.

Balsamic Brussels Sprouts with Pomegranates  

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Ingredients:

1 pound Brussels sprouts

1/2 cup pomegranates

2 tablespoons olive oil

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

Directions:

  1. Trim and clean Brussels sprouts. Cut each one in half.
  2. Toss the Brussels sprouts with 1 tablespoon olive oil.
  3. Roast at 400°F for 25-30 minutes until crispy.
  4. In a sauce pan, combine brown sugar, olive oil, and balsamic vinegar. Simmer for 5-10 minutes until the sauce thickens.
  5. Combine roasted Brussels sprouts and pomegranates. Then drizzle the sauce over the roasted Brussels sprouts.

Chocolate Coconut Cookies

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Recipes makes approximately 20 cookies

Ingredients:

½ cup earth balance

¼ cup coconut oil

2 eggs

1 cup brown sugar

1 teaspoon vanilla extract

2 cups whole wheat flour

1 teaspoon baking soda

pinch of salt

½ cup cocoa powder

2 cups shredded coconut

1 cup chocolate chips

Directions:

  1. Mix melted earth balance, coconut oil, eggs, sugar, and vanilla together. In another bowl mix the flour, baking soda, salt, cocoa powder, shredded coconut, and chocolate chips together. Combine the two bowls. Mix well.
  2. Using a spoon or your hands, roll the batter into ~20 balls. Press with a fork and sprinkle with coconut.
  3. Bake at 350 degrees for 10-15 min. Transfer cookies to a wire rack and cool completely.

Energy Balls

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Matcha and coconut and cocoa, Oh My!

If you are low on time, these energy balls are great to have on hand as a snack or healthy dessert. They are kid-approved and last up to 2 weeks in the fridge. So this year, fill your Halloween bag with energy balls coated with your favorite toppings.

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1 c old fashioned oats

1/2 c cashews

3/4 c dates (chopped)

1/3 c flaxseed

2/3 c shredded coconut

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1/4 c agave or honey

1/4 c coconut oil

Preferred Toppings (Pictured: matcha, black sesame seeds, cocoa powder, coconut shreds, flaxseed)

  1. Mix the dry ingredients (oats, cashews, flaxseed, coconut, cinnamon, and nutmeg) together in a food processor or Vitamix.
  2. Once the dry ingredients have reached a flour consistency, add the wet ingredients (chopped dates, vanilla, honey, and coconut oil). Blend together. The mixture should resemble cookie dough. If the mixture is too dry, add a splash of soy or almond milk.
  3. Roll into 1 inch balls and refrigerate for at least 2 hours. Store in an airtight container for up to 2 weeks.

Stone Fruit Galette with Banana Ice Cream (DF)

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Crust

I followed Food52’s 7 step recipe.

Filling

3 cups peaches and plums (berries or apples also work well)

Juice of 1 lemon

2 tablespoons maple syrup

1 teaspoon vanilla

Cut the peaches into roughly 8 pieces. Mix the fruit, lemon juice, maple syrup, and vanilla together. Pour the fruit into the center of the dough, leaving 1 1/2 inch border. Fold the corners over the filling. Bake at 400 degrees for approximately 25-30 minutes. Transfer to a wire rack and let cool.

Sorbet

See my recipe here.

Some more cookies for ya!

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Oatmeal Cookies with either raisins or blueberries 

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These are my favorite (relatively) healthy cookies. They are a great snack, dessert, or complement to your afternoon tea. Add pecans or walnuts to make them more filling.

Ingredients:

¼ c earth balance

¼ c peanut butter

1/2 c maple syrup

½ c brown sugar

2 eggs

1 tsp vanilla

1 ¼ c whole wheat flour

1 c oats

½ tsp baking soda

½ tsp baking powder

1 tsp cinnamon

¼ c flaxseed

½ c raisins or blueberries (fresh is best but frozen also works)

pinch of salt

Directions:

  1. Heat the earth balance and peanut butter together on the stove top or in the microwave.  Transfer to a bowl and combine with the maple syrup, sugar, eggs, and vanilla. Whisk together.
  2. In a separate bowl mix together the flour, oats, baking soda, baking powder, cinnamon, pinch of salt, and flaxseed. Combine the flour mixture with the wet ingredients. Then fold in the raisins or blueberries.
  3. Line a baking sheet with parchment paper and scoop the cookies into ~15 cookies. Bake at 350 degrees for 12-15 minutes. Let cool for 5 minutes before transferring to a wire rack.

Guilt-Free Banana Bread (v +gf)

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Ingredients

3 tablespoons stevia (alternatively use 1/2 cup maple syrup or agave)

2 ½ cups gluten-free flour

2 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

5 ripe medium bananas

1 egg

1/3 cup almond milk

½ cup fresh-squeezed orange juice

optional

1/2 cup raisins

1/2 cup walnuts (chopped)

* To make this recipe vegan, substitute 3 tablespoons of water + 1 tablespoon flaxseed for the egg.

Directions

In a medium bowl, mix the dry ingredients together. In another bowl, mash the bananas, and then add the egg, almond milk, and OJ. Mix well.

Combine the two mixtures together then fold in walnuts and raisins. Pour the batter into a well-greased baking pan. Bake for 35-40 minutes at 350 degrees F until a toothpick comes out clean.

Take out and place on a wire rack to cool. Wait until the bread has cooled completely before cutting.

Best Healthy Cafés in Paris

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Wild & the Moon (Marais)

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Acai Bowl

A vegan/vegetarian café using plant-based and sustainably grown ingredients. They offer juices, smoothies, soups, salads, vegetable bowls, and packaged snacks (kale chips, fruit bars, hummus, etc.). Located on rue Charlot in between chic art galleries and hand-crafted jewelry stores. Highly recommend.

Holybelly (10th arr)

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Holy Baked Beans + Champignons

Popular brunch and lunch spot with healthy vegan and vegetarian options. They change their menu monthly based on what is in season— exactly what I like to hear. Relaxed and casual atmosphere. They do not take reservations so be prepared to wait.

Soul Kitchen (Montmartre)

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Adorable healthy café with Vegan/Vegetarian options. Soul Kitchen, nestled by the Montmartre steps, offers a daily-changing menu with homemade dishes made from local organic ingredients. It is owned by two cheery woman who are eager to tell you about the menu. It is creatively decorated with mismatched and colorful plates and furniture.

La Guinguette d’Angèle (1st and 11th arr)

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Lunch Box (changes daily)

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Known for her beautiful and feminine plates decorated with flower petals and herbs, Angèle brings you gluten-free delicacies. Angèle is leading the way in the emerging Parisian health food movement. She has a small take-away shop in the 1er, a café or salon de thé in the 11è, and a catering service. She is also working on her second cook book and TV show on La Quotidienne. I am slightly biased because I work for Angèle, but I firmly support her philosophy of creating natural and healthy dishes.

Café Oberkampf (11th arr)

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Green Eggs + Feta, Avo Toast, Ham Sandwich

One of my favorite affordable brunch spots in Paris. They offer delicious Shakshuka and Green Eggs + Feta (pictured above), as well as an assortment of toasts and sandwiches. Again, be prepared to wait on the weekends as the café only sits around ~15 people at a time. My friend and I were so eager to eat after waiting 40 minutes that we ordered 3 entrées between the two of us! No regrets.

Merci (3rd arr, Marais)

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Butternut Squash + Lentil Salad with citrus dressing, Lavender Scones

Merci is a combined home goods store and cafe. You have probably seen an Instagram photo of girls posing in front of the vintage mini car (painted either bright yellow or red) that is located in the courtyard. The walls are lined with books and it is common for customers to bring their well-groomed dogs. Enjoy a butternut squash and lentil salad along with lavender infused scones.

13- a Baker’s Dozen (6th arr)

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Delicious healthy dishes. They are known for their homemade biscuits and gourmet coffees (must try the mocha and pumpkin spice latte). It is owned by two charming women— one from Sweden and one from the US. The cafe is very small and cozy, off of the main street and tucked away in an alley. They also speak English here.

Season (Marais)

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Acai Bowl, Salmon Eggs Benedict, Pancakes with maple bacon

Chic healthy café around the corner from Le Carreau du Temple. They offer a seasonal menu with fresh and organic ingredients. They serve breakfast, lunch, and dinner.

Lomi (18th arr)

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Salmon avo toast

Excellent drip coffee and salmon avocado toast. A great place to bring your laptop and get work done.

Ob-La-Di (Marais)

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Matcha Bowls + Drip Coffee

Small coffee shop with organic coffee and brunch items.

Strada Café (Latin Quarter and Marais)

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Celery Soup + Beet Hummus Toast + Salad

Enjoy delicious lunch items and coffee in a cozy and relaxed setting. They have great wifi too! It is around the corner from my apartment so I come here often to do computer work. I love their soups, which come with salad and a tartine.

Biglove Caffè (Marais)

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Part of the Ober Mamma Italian chain. Not the healthiest brunch items but everything is delicious. We ordered the brioche french toast and truffle eggs, along with a pistachio and chocolate latté.

Other:

Le Tricycle  (10th arr) 100% vegan

Nous (9th and 10th arr)

Pinson (Marais)

Miznon (Marais)

 

 

Gluten-Free Almond Breakfast Cake

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Serve for breakfast or as a healthy dessert. To make it more decadent add maple syrup or honey on top. Enjoy!

Ingredients:

3 eggs

1 lemon (juice + zest)

1 banana (mashed)

1/4th c honey

1/2 c sliced almonds

125 g almond flour

1 t nutmeg

1 t cinnamon

1 t vanilla

butter or coconut oil for greasing

Directions:

  1. Mix the eggs, lemon juice and zest, banana, honey, and vanilla together. In a separate bowl combine the almond flour, 1/4th c sliced almonds, nutmeg, and cinnamon.
  2. Combine the two mixtures and transfer the batter to a greased baking pan. Sprinkle the rest of the sliced almonds on top.
  3. Bake at 375 degrees for 20-25 minutes.

Chestnut, Chickpea, and Veggie Coconut Soup

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This vegan/vegetarian friendly soup is simple and requires only two main ingredients—coconut milk and curry powder. The chestnuts and chickpeas are optional. I added them to give the soup some protein and texture. Alternatively you can add tofu. I used cauliflower, broccoli, and mushrooms but feel free to replace these with your favorite veggies. Eggplant and sweet potato are a nice touch. Top with cilantro or basil.

Ingredients:

1 c chickpeas (cooked)

½ c chestnuts

½ head cauliflower

½ head broccoli

2 c coconut milk

1 onion

1 t ginger

2 cloves garlic

1-2 T curry powder (depending on your spice preference)

½ t nutmeg

½ t cinnamon

1 T olive oil

salt and pepper to taste

Top with chili flakes, cilantro, or basil

Directions:

  1. Roast the cauliflower, broccoli, chickpeas and chestnuts with olive oil, salt, pepper, and a pinch of curry powder. Cook at 375 degrees for ~20 minutes. Remove from the oven when they begin to brown.
  2. Sauté the onion, ginger, garlic, curry powder, nutmeg, and cinnamon in a large pot over medium heat. Stir frequently so the onions do not burn. Once the onions are golden add the roasted vegetables and nuts.
  3. Once the vegetables are coated with the spices add the coconut milk. If the soup is too thick, add a ½ cup water or vegetable broth.
  4. Simmer for 15 minutes. Taste and adjust seasoning as needed.
  5. Serve with chili flakes, cilantro, and/or basil.