Lunch: Mine/Hers

Detox BowlAfter coming off of our summer vacation and eating 24/7 I’ve decided to do a little detox.

Here’s today’s lunch for me and for my 10 month old.

Mine: carrots (raw), avocado, chickpeas, beets, hummus and lentils with a Dijon vinaigrette.

Hers: carrots (cooked), avocado, beets, hummus, and a small piece of ham. A banana for dessert.



Going Nuts: 3 Healthy Breakfast Options

Lately I’ve been nuts about healthy and natural food. Maybe it’s because my unborn baby is craving these things (I’m 5 months pregnant) or because I know they are good for her or simply because they are so darn delicious! In any case, here are three healthy and grain-free breakfast/snack options:

Homemade Peanut Butter

Homemade Peanut Butter

The French think peanut butter is bizarre and some would even say it’s down right unappetizing; therefore it’s simply not easy to find here. Of course the American in me loves peanut butter! On a recent trip home my dad put a gigantic tub of peanut butter in my suitcase to take back with me and it lasted all of one month. My husband didn’t understand that a spoonful of peanut butter was dessert for me! Here’s a recipe that may not be super creamy like the kind back home (it’s more like a paste), but the taste of the natural peanuts mixed with a tad of oil and some honey makes it a great snack:

In a food processor, mix 1/2 cup of unsalted peanuts until they form a paste (this make take 10 min.); add a pinch of salt and continue to mix. While the processor is on, drizzle in 1 tbs of sunflower oil and 1 tbs of honey. You may need to add more oil if it isn’t yet forming a paste. Stop the processor to scrape down the sides and keep mixing and tasting until it’s to your liking. (makes about 1 cup) Enjoy on toast or mixed with some fruit! I can’t wait to make this for goûter after school for baby girl.

Cocoa Loco Granola

Cocoa Loco Granola

I absolutely love granola in all of its different forms: salty, sweet, a mix of the two or in this case chocolaty. Granola cereals are typically packed with lots of sugar, preservatives and a bunch of fake dried fruit. I recently came across this grain-free granola recipe and had to give it a try. It’s the perfect compliment to some Greek yogurt or with skim milk. I couldn’t find all of the nuts here and quite frankly nuts are expensive (at least in France), but I did find a blend of cashews, peanuts and walnuts that worked (feel free to substitute your favorite nuts). I also couldn’t find coconut oil and used sunflower instead. The outcome is a deep roasted, chocolaty explosion!

3-Ingredient Oatmeal Cookies

3 Ingredient Oatmeal Cookies

Lately, I’ve been craving oatmeal cookies. First, I made these, which were absolutely delicious (I substiituted the raisins for dried cranberries and added some white chocolate), but they weren’t the type of cookie you felt guilt-free in eating. So, when I saw this recipe that called for only three ingredients I just had to try them. They are more of a pop-able bite then a cookie, since there’s no flour they don’t spread out. However, at the rate in which my husband is devouring them I would say they are a hit. A perfect snack before or after a workout; a healthy option for kids; also they are dairy free, gluten free (use of oats), vegetarian, and vegan.

Bon Appétit!

Low-Fat Chocolate Banana Bread


I absolutely love a good banana bread, scratch that, I love any bread-like pastry! This recipe is not only delicious, but it is relatively good for you too. I actually mixed a few different recipes to come up with this one.

Low-Fat Chocolate Banana Bread

Prep: 15 minutes
Cook: 45 minutes
Makes 8 mini bread loafs or one 9×5 inch loaf pan

Cooking spray
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
2 teaspoons vanilla
2 ounces of dark chocolate, melted

1. Preheat oven to 350 degrees F (175 degrees C).

2. Spray the loaf tins with cooking spray.

3. In a large bowl, combine flour, baking soda and salt.

4. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Add vanilla.

5. Stir banana mixture into flour mixture; stir just to moisten.

6. Melt chocolate in a double boiler (sit a small bowl over boiling water)

7. Pour some of the banana batter (1 cup) into the chocolate.

8. Pour some of the reserved banana batter into the tin, then add a bit of the chocolate/banana batter, then another layer of banana mixture

9. Bake in preheated oven for 40-45 minutes, until a toothpick inserted into center of the loaf comes out clean.

Packaged with a petite fork attached with some washi tape and topped off with anther loaf tin makes for the perfect picnic dessert.

Bon Appétit!

Guiltless Chocolate Fudge Muffins

Guiltless Chocolate Fudge Muffins

Craving chocolate, but not interested in all of those calories? I have the answer! These guiltless chocolate muffins have all the taste of a decadent fudge with only 154 calories. When it comes to desserts I’m usually not interested in saving calories, but this is one of those recipes that has all the taste of your average naughty dessert without feeling naughty about eating it.

Guiltless Chocolate Fudge Muffins

Prep: 10 minutes
Cook: 20 minutes
Makes 8 muffins

Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado (or drak brown) sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour*
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
Powdered sugar (optional)

1. Preheat oven to 350 degrees. Place 8 paper liners in muffin tin; coat with cooking spray.

2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.

3. Spoon batter into cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

4. Cool slightly. Top with powdered sugar.

*If you can’t find oat flour you can grind regular coats in a food processor.

Health Tip: For baking recipes that call for a half-stick of butter substitute a large mashed ripe banana, plus a drizzle of canola oil instead to cut fat and calories and add some healthy carbs.

Bon Appétit!
Recipe from Health Magazine 2008