Berry Banana Bread

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Ingredients:

1 ½ c whole-wheat flour

½ c oats

½ tsp salt

1 tsp baking soda

½ c butter (I used earth balance)

½ c brown sugar

½ c honey

2 eggs

2 tsp vanilla

2 bananas (mashed)

1 c fresh berries

Directions:

  1. Mix the flour, oats, salt, and baking soda together.
  2. In another bowl combine the butter, brown sugar, honey, eggs, and vanilla.
  3. Combine the two bowls together thoroughly then mix in mashed bananas and berries.
  4. Pour mixture into a well- greased baking pan. Bake at 375 degrees until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Thai Peanut Noodles with Chickpeas

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I made this recipe with organic whole-wheat noodles, but you can also use vegetable noodles, such as spiralized zucchini or carrot.

Ingredients:

8 oz pasta

2 cups veggie slaw (I used TJ’s organic broccoli carrot slaw)

1/4th cup sesame oil

2 limes

½ cup peanut butter

1/4th teaspoon ginger (minced)

1/4th teaspoon garlic (minced)

1/4th cup soy sauce

1/4th cup coconut milk

½ cup chickpeas

Salt and pepper to taste

Directions:

  1. Prepare your noodles of choice according to the directions.
  2. Sauté the vegetable slaw in a tablespoon of the sesame oil for a few minutes until cooked.
  3. Add all the ingredients for the sauce in a food processor— sesame oil, lime juice, peanut butter, ginger, garlic, soy sauce, and coconut milk. If it is too thick add a splash of water. Pour in a bowl and set aside.
  4. Mix the pasta, vegetables, peanut sauce sauce, and chickpeas together. I used organic canned chickpeas but if you have the time, make your own! Sprinkle chili flakes on top and serve.

La Cuisine Française

My food adventures from the last month:

Casa San Pablo (Marais): Tapas

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Balsamic mushrooms and calamari

Cute tapas restaurant in Le Marais. Order a few tapas to share and enjoy with a pitcher of Sangria on the side of the street. Waiters are friendly and happy to help you practice French 🙂

Season (Marais): Chic healthy café around the corner from Le Carreau du Temple

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Quinoa Salad and Shakshuka

They offer a seasonal menu with fresh and organic ingredients. They serve breakfast, lunch, and dinner. I need to go back and try their acai bowl. ALSO GIVEAWAY: if you like my new wood watch (Frankie Dark Sandalwood & Emerald) then enter in a contest for the chance to win a $75 gift card. PLUS everyone who enters automatically receives a $20 gift card.

Wooden Wristwatch

Mariage Frères (Multiple Locations): Famous up-scale tea house

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Classic brunch course (bougie eggs, vegetables, brioche, dessert, and choice of tea)

This is the kind of place I reserve for special occasions. The service and decor is elegant and refined. I celebrated my 23rd birthday here with my friend Dawkins, a dear friend who I’ve known since I was three. They have excellent tea and desserts. My favorite is Pleine Lune (almond black tea with honey) and Imperial Wedding (chocolate black tea with caramel). The tea list is extensive and daunting so ask for recommendations, otherwise you will be lost.

Bob’s Kitchen (Marias) Casual laid-back vegan/vegetarian café

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Green Curry Veggie Bowl

Enjoy delicious home-made food and juices in a relaxed and casual setting. Bob’s Kitchen is hidden off of one streets by the centre Pompidou—you would not notice it, unless seeking it out, like I was. They have a small kitchen and serve dishes until they run out. They are known for their daily vegetable bowls. I got the green curry veggie bowl that comes with brown rice, sweet potatoes, Yukon potatoes, and broccoli. The other two options were lentil curry and peanut curry.

Soul Kitchen (Montmartre) Adorable healthy café with Vegan/Vegetarian options

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Curry lentils with vegetables, greek yogurt, and toasted coconut

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. Highly recommend!

Angelina (Rue de Rivoli) Famous tea house known for their chocolat chaud and Mont Blanc dessert

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Famous hot chocolate

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Eggs Benedict with Canadian Bacon

The best chocolat chaud (hot chocolate) in Paris!  It is touristy but the hot chocolate is the creamiest and richest I’ve ever drunk. It is so thick and decadent that I would almost classify it has pudding. I recommend putting on your most Blair Waldorf esque outfit and coming with a couple girlfriends on a chilly day.

Au P’tit Grec (Latin Quarter) Best street crêpes in Paris

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Crêpe with ham, chèvre, tomatoes, and lettuce

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Extremely delicious street crêpes located on Rue Mouffetard— lucky me it’s right down the street. My favorite combination (because there are hundreds) is jambon (ham), chèvre (goat cheese), salade (greens), tomate (tomatoes), aubergine (eggplant), and herbs de provence!

L’As du Fallafel (Marais) Famous out-of-this-world falafel place

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Situated in the heart of Le Marais, my favorite area in Paris, on Rue des Rosiers. The best falafel in Paris and I’ll go as far to say, the best street food in Paris! For only 6 euros you can enjoy a heaping pita filled with falafel, aubergine, cabbage, and special spicy tahini sauce.  There is always a line so I recommend avoid going on the weekend. You will wait at least 40 minutes.

Du Pain et Des Idées (10th arr)  Delicious baked goods

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A famous boulangerie known for their pistachio-chocolate escargot croissant.

Zesty Coconut Cauliflower Chickpea Salad

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1 head cauliflower (chopped into bite size pieces)

1 can (15 oz) chickpeas

1 cucumber

1 tomato

2-3 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons rice vinegar

2 tablespoons coconut milk

juice of 2 limes

salt and pepper to taste

pinch of red pepper flakes

Directions:

  1. Preheat oven to 400 degrees. Place cauliflower and chickpeas on a baking sheet and drizzle olive oil, salt, and pepper on top. Cook for ~40 minutes, until the chickpeas and cauliflower have become brown on the edges and crispy.
  2. While the cauliflower and chickpeas are cooking, make the dressing by combining olive oil, Dijon mustard, rice vinegar, coconut milk, and lime juice together.
  3. Cut the tomato and cucumber into small pieces and set aside.
  4. Once the cauliflower and chickpeas have cooled combine with the tomato and cucumber. Then toss with the dressing. Sprinkle salt, pepper, and red pepper flakes on top.

Creamy Cauliflower Soup (DF)

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Ingredients:

1 head cauliflower (chopped into bite size pieces)

2 cups milk of choice (I used almond milk)

½ cups water

1 onion

2 cups mushroom

1 teaspoon fresh garlic

basil or cilantro for garnishing

salt, pepper, and chili flakes to taste

Directions:

  1. Preheat oven to 400 degrees. Place the cauliflower on a baking sheet and drizzle olive oil, salt, and pepper on top. Cook for ~40 minutes, until the cauliflower has developed crispy edges. Take out and let cool.
  2. Meanwhile sauté the onion, mushrooms, and garlic together. Once they are golden set aside to cool.
  3. Combine the cauliflower, onion, mushroom, garlic, milk, and water in a Vitamix and blend together. Alternatively, combine the ingredients in a large pot and blend together with an immersion blender. Add salt, pepper, and chili flakes. Serve with basil or cilantro on top.

Pumpkin Oat Muffins

‘Tis the season for PUMPKIN! Here is an easy and delicious recipe for pumpkin oat muffins. Happy fall everyone!

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Ingredients:

1 cup coconut oil

1/2 cup honey (maple syrup or agave work too)

2 eggs

1 cup pumpkin purée

1/4th soy milk (or milk of choice)

1 teaspoon vanilla

1 teaspoon almond extract

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ginger

1 teaspoon nutmeg

1 ½ cup whole-wheat flour

½ cup oats (plus more for garnishing)

Recipe makes 12 muffins

Directions:

  1. Preheat oven to 350 degrees.
  2. Melt the coconut oil then immediately mix it with the maple syrup, eggs, pumpkin purée, soy milk, vanilla, and almond extract. The coconut oil will begin to harden again so it needs to be stirred in with the other ingredients right away.
  3. Mix the dry ingredients together (baking soda, cinnamon, ginger, nutmeg, flour and oats) then combine it with the coconut oil mixture.
  4. Divide the batter between the twelve muffin tins. Sprinkle a few oats on top of each muffin. Bake at 350 degrees until a toothpick inserted into the center of a muffin comes out clean, around 20 minutes.
  5. Let cool and serve with pumpkin butter from TJ’s.

Indispensable Pesto

This is a modified recipe from The Garlic Lover’s Cookbook. Warning: this pesto will leave a strong garlic taste in your mouth. Use less garlic if you plan on smooching anyone later in the night. For a healthy alternative try it over spaghetti squash or zucchini noodles.

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1 cup grated fresh Parmesan

2 cups fresh basil leaves

1/2 cup melted butter (or dairy-free, non-hydrogenated Earth Balance)

10-20 cloves fresh garlic (I use the whole bulb)

1 tbs pine nuts (I throw in a handful, because I love them)

3/4 olive oil

salt to taste

Directions:

  1. Using a blender or food processor, grate enough Parmesan cheese to make one cup; add basil.
  2. Then add melted butter, followed by garlic, pine nuts and finally the oil.
  3. Allow each added ingredient to blend smoothly with the preceding ones, and let stand at least one hour.
  4. Prepare pasta according to package directions.
  5. Mix pesto with pasta fresh from the boiling water. Do not add too much pesto, but allow each person a chance to adjust flavor to taste, by adding more pesto if desired.
  6. Leftover pesto will last for a quite a long while if refrigerated in a plastic container, but do not freeze.

Thai Coconut Veggie Curry

Fall is upon us and there is nothing more comforting than a hearty bowl of warm coconut curry. Growing up with a Korean mother made me accustom to strong spices and flavors. Once it gets cold I crave warm Asian soups and curries. This is my version of my mother’s infamous Thai Coconut Curry. I cheated and used TJ’s Thai Yellow Curry Sauce, which makes almost anything taste good. I added all the veggies I had in my fridge along with TJ’s Baked Tofu and smothered it in coconut milk and curry sauce. Alternatively you can use chicken (or other meat of choice) and curry paste. I served it with garlic cauliflower quinoa rice (recipe below).
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Ingredients:

1 tablespoon coconut oil

1 onion

1/2 cup frozen spinach

1/2 cup frozen peas

1 cup organic baked tofu

1/2 cup organic broccoli slaw

4 carrots

1 broccoli

1 can lite coconut milk

1/2 cup TJ’s Yellow Curry Sauce (add more if you like spice)

1 cup veggie or chicken broth

1 teaspoon curry powder (I added another 1/2 of a teaspoon)

1/2 teaspoon ginger

1/2 teaspoon garlic powder

Lime and cilantro

Directions for garlic cauliflower quinoa rice:

  1. Rinse 1 cup quinoa (or brown rice) thoroughly. Bring 2 cups of water to boil then add the rice. Alternatively for more flavor try using 1 cup water and 1 cup chicken/vegetable stock. It gives the rice a bit of seasoning and taste.
  2. After 5 minutes, lower to a simmer and cook for 15-20 minutes. Add a splash of water (or vegetable/chicken stock) as needed.
  3. Once the rice has absorbed the water, add 1 cup cauliflower rice along with a splash of water/chicken stock.
  4. Once tender and fluffy add the chopped garlic and salt.
  5. Set aside until serving.

Directions:

  1. Heat coconut oil and sauté onions until golden.
  2. Stir in spices then the coconut milk, curry sauce, and vegetable stock. Mix for 2-3 minutes.
  3. Add the chopped carrots and broccoli, stirring frequently. Cook until tender, around 10 minutes. Then add the frozen peas, spinach, and broccoli slaw.
  4. Taste (frequently!) and adjust seasoning as needed. I like a lot of spice so I am always adding more than I list.
  5. Serve with lime and cilantro.

Savory Veggie Oatmeal

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I discovered this amazing concoction by combining all the ingredients left in my fridge at the end of the week. I added sweet potato, spinach, corn, and cauliflower rice but this recipe can be made with any veggies. It is simple and satisfying.

Ingredients:

1/2 cup oats

1 cup chicken broth

Juice of 1 lemon

1 teaspoon olive oil or butter

1 egg

1/4th cup sweet potato (baked)

1/4th cup spinach

1/4th cup corn (steamed)

1/4th cup cauliflower rice (frozen)

Parmesan cheese (optional)

 

Directions:

  1. Bring the broth to a boil then reduce to a simmer and stir in oats.
  2. Cook for about 10 minutes until the oats begin to absorb the broth. Stir in more chicken broth as needed.
  3. Once the oats start to thicken add the rest of the ingredients. I baked the sweet potato the night before and I steamed corn on the cob. I used frozen cauliflower rice from Trader Joe’s. On a side note, cauliflower rice is a great alternative to rice or pasta. TJ’s sells it frozen or raw. If you cook it with brown rice, broth, and parmesan cheese it resembles risotto. Recipe to come!
  4. Place an egg on top and serve!

Chocolate Avocado Peanut Butter Pudding

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Ingredients:

1 ripe avocado
1 banana
1/4th cup cocoa powder
1/4th cup peanut butter
1/4th cup almond milk
1 teaspoon vanilla
1/4th cup honey or maple syrup
Directions:
  1. Blend all the ingredients together. I used a regular blender but a Vitamix or food processor works best.
  2. Add more sweetener and/or avocado until you reach the desired sweetness and consistency.
  3. Refrigerate for at least 12 hours. Serve and enjoy!