Category: Savoury

Posted on

Sweet potato gnocchi with sage butter sauce

sweet potato gnocchi

Don’t you love a good seasonal meal? Fall is a great season for produce, so many yummy vegetables to cook with. I love sweet potatoes and always look for different ways to cook it. So here is one of my favorite fall recipes : sweet potato gnocchi with sage infused butter sauce and crushed cashew nuts on top!

I vary this recipe according to my mood, if I want it to be less fatty, I skip the creamy sauce and instead sautée them in a pan with some butter for a more crispy and caramelized taste, then I add some parmesan on top.

If you want to add some protein to it, why not cook some smoked sausage and use it as a topping by chopping it into little cubes.

The possibilities are endless, the base of…

Read moreSweet potato gnocchi with sage butter sauce

Posted on

Avocado & Beet hummus toast

Avocado & Beet hummus toast

With this Avocado & beet hummus toast, I’m going to focus my article on cycle-syncing according to the flo-living method from the book Woman code by Alisa Vitti.

I’ve been struggling with my hormones since I decided to stop taking birth control. I’m part of that generation of women who were told to get on the pill as soon as I hit puberty, that it was better & safer for me. Turns out that wasn’t what my body needed on the long term. But I won’t be getting into that topic today.

I started really understanding my hormones and body at age 28 when I went back to having natural cycles. Better late than never right ?

It had been so many years that I’d forgotten what PMS was. But 70% of women…

Read moreAvocado & Beet hummus toast

Posted on

Roasted salmon, asian pear & sweet potato salad

Roasted salmon, asian pear & sweet potato salad

I often inspire myself with different cultures when cooking. Maybe it’s due to my bicultural background, but it fascinates me to learn how to cook with ingredients that I’m not used to cooking with on a daily basis.
If it’s new to me, with interesting combinations, is tasty and brings positive health benefits to the body, I’m all in.

Lately I have been focusing on the Japanese culture after travelling there last summer and I am now convinced that part of reason why the Japanese are so much healthier and live longer than the rest of the world is because of their way of eating.
Living in France and not having had their culinary education, I can tell you that it’s a hassle to cook Japanese food on a daily basis. First of all buying the specific produce and ingredients can…

Read moreRoasted salmon, asian pear & sweet potato salad

Posted on

Curried Butternut squash soup

Curried Butternut squash soup

It seems that a lot of my cooking inspirations come from the weather (how original 😉 ! ). I realize that everything I cook is according to how warm it is outside (or not), and of course according to the produce in season. Then again who wants to eat a cold tomato salad when it’s freezing outside ?! These days I’ve been getting my Staub dutch oven out for soup and ragout season, just like animals who prepare for hibernation. 🙂 I’ve been wanting to eat warm, solid comfort foods, but unfortunately it has gotten a little out of hand because I’m eating lots of non-gluten free foods, sweets, cookies, cheese… and chips… My face isn’t liking my new ways I feel like I’m a 15 year old battling through puberty again aha !

So, when this happens – because I…

Read moreCurried Butternut squash soup

Posted on

Veggie Buddha Bowl

Veggie Buddha Bowl

Today I’m going to talk about Buddha Bowls, the big trend of the moment. But let’s get things straight, this is not new, it’s been around for years (this is pretty much a salad 😉 ) !
The concept is simple: the point is to create a healthy (usually vegetarian) bowl with everything your body needs inside – protein, grains and roasted or raw vegetables. In essence, it’s an overstuffed bowl resembling the belly of the Buddha 🙂 .

There are many recipes out there, and you can also create your own according to the season, adding your favorite ingredients or with what’s in your fridge.

The idea is to start out with a bed of greens – kale, arugula, watercress, mache, fresh spinach – then to balance your bowl with a dose of protein – quinoa, garbanzo bean, kidney…

Read moreVeggie Buddha Bowl