Remember my Bircher Muesli recipe from a couple months ago? Well as the weather keeps getting nicer, and my workload bigger, my crazy “overnight oats obsession” is coming back full speed.
It’s a fact: pancakes have nothing on crepes. Or at least it’s a widespread idea among French people. We love our crepes, and wouldn’t exchange them for pancakes in any way. Whether sweet or savory, buckwheat or regular flour, for lunch or dinner, there’s always a way to indulge in these deliciously warm circular treats. In fact, I really miss Parisian “creperies” when I’m in the US. Here, I mostly eat pancakes for brunch, but I don’t like savory ones. On the other hand, I find buckwheat crepes to be perfect savory options. This allows me to eat crepes for lunch or dinner as well. I just can’t get enough! The original recipe comes from the region of Brittany, but mine is slightly modified because I use milk instead of water. I find that it makes them more moist and flavorful, but that’s up to you! You can also be as creative as you want with the filling, and even go for sweeter options if you prefer (I’d then substitute AP flour for the buckwheat). Bon appétit!
Total time: 10 minutes (1 hour for the batter to sit)
Ingredients for the batter:
- 1/2 cup almond milk (or regular)
- 2 eggs
- 1/4 cup buckwheat flour
- butter (for the pan)
Ingredients for the savory crepes:
- 2 slices smoked salmon
- 1 egg
- 1 tbsp plain yogurt
- a bunch of fresh parsley
- a handful of spring mix
- Make the batter: mix the buckwheat flour with the eggs, then add the milk and a pinch of salt, and mix until homogeneous. Let it sit for about an hour in the refrigerator.
- Once the batter is set, cook the crepes. Melt some butter in a pan on high heat, and add just enough batter to cover the bottom of the pan. The crepes will start to bubble quickly, and once they’re set on one side, flip them to cook the other side for another minute. Set the cooked crepes aside, and keep going.
- Meanwhile, make the yogurt sauce by mixing the yogurt with a splash of water, salt, pepper, and fresh chopped parsley.
- Then, make the scrambled eggs. In the same pan, melt a little bit of butter, crack an egg, and whisk until the egg is just set but not dry.
- To plate, start with a buckwheat crepe, add the scrambled egg, top with the sliced smoked salmon and spring mix, and drizzle with the yogurt sauce. Adjust the seasoning and enjoy!
TIP: Another one of my favorite savory crepes is ham, fried egg, and cheese. It’s a more traditional one in France and it’s amazing with a glass of spiked apple cider.
I know what you’re probably thinking: “Who eats chili during Spring season?” Well, if you knew Philly weather right now, you’d understand. It’s been cold, rainy, gray, and anything but spring-like. So when the weather brings me down, my favorite way to warm up is to eat a big bowl of soup, or chili. These are my go-to options, and since I’ve already posted a soup recipe, I thought I’d share a chili one for today. This veggie version really hits the spot, and the beans and potatoes completely make up for the meat. Though the list of ingredients may look slightly intimidating at first, it’s a mix of canned ingredients, and common fresh produce. Plus, the recipe is basically a “one-pot stop”, and the only tough thing is to wait for it to cook, and hold yourself from eating out of the pot when your whole house starts to smell deliciously yummy. Bon appétit!
Recipe inspired by Ambitious Kitchen.
Prep Time: 40 min
Ingredients: Serves 2 people (at least)
- 1/2 cup dried quinoa
- 1 cup water
- 1 tsp olive oil
- 1/2 small onion
- a handful of baby carrots
- 1/2 can tomato sauce
- 1 can black beans
- 2 cups vegetable stock
- 1 small yellow potato
- 1 small sweet potato
- a pinch of nutmeg
- a pinch of cumin
- a pinch of cinnamon
- salt, pepper to taste
- plain yogurt (optional)
- Cover the dried quinoa with a cup of water, and cook until the liquid is absorbed and the grains are tender (about 15 minutes).
- Meanwhile, chop the onion and the carrots in small pieces. Heat the olive oil in a large pot, and add the diced onion with the carrots and some salt. Sauté until the onions become translucent and soft.
- Next, add the tomato sauce, black beans, vegetable stock, quinoa, and spices. Bring to a boil, and then reduce the heat before you add the mixed potatoes. Bring back to a simmer, cover, and let it cook until the potatoes are done (about 30 minutes).
- To plate, scoop the chili in a bowl, and top with a dollop of plain yogurt, fresh salt and pepper, and a healthy drizzle of olive oil!
It’s Taco Time! I’d been meaning to make my own tacos for a little while now, but never got to it until today. It looked really easy and I absolutely love tacos so I thought it was time for me to finally try my hands at it. I’m obsessed. Now all I want to eat is homemade tacos. All you need is tortillas, a bunch of veggies, and some kind of protein and you’re all set. I went for shrimp tacos because those are usually my favorite with pulled pork ones (but who’s got time for that at home?). To be honest the highlight of these tacos is the salsa. It’s absolutely delicious and goes perfectly with tender shrimp and slices of ripe avocado. I highly encourage you to try to make your own tacos at home as well. It’s actually not intimidating at all, and you can be as creative as you’d like with the ingredients. Bon appétit!
Prep Time: 20 min
Ingredients for the tacos:
- 1/2 cup shrimp (peeled and deveined)
- 1/4 cup salsa
- 1/4 cup mixed shredded red and green cabbage
- Spicy Yogurt Sauce
- 2 small tortillas
- 1/4 avocado
- salt, pepper
- 2 lemon wedges
Ingredients for the most amazing salsa:
- 1/2 cup cherry tomatoes
- 1/4 yellow bell pepper
- 1/4 onion
- a bunch of fresh parsley
- 1/2 tbsp olive oil
- juice from 1/4 lemon
- 1/2 tsp honey
- salt, pepper
- mild jalapeno tabasco (optional)
Spicy Yogurt Sauce:
- 2 tbsp yogurt
- 1 tsp olive oil
- 2 tsp water
- good drizzle of sriracha
- Start by preparing the salsa. Mix the lemon juice, olive oil, honey, and salt in a bowl. Next chop the cherry tomatoes, yellow bell pepper, fresh parsley and onion in very small pieces, and add them to the bowl. Drizzle with mild tabasco, toss everything gently, and reserve in the fridge so that the vegetables release their juices and the flavors blend together.
- Next, make the yogurt sauce by mixing the yogurt, olive oil, water, salt, pepper and sriracha in a bowl. Toss the shredded red and green cabbage with the sauce and set aside as well.
- Finally, cook the shrimp. I use frozen shrimp that I heat up in a pan with a bit of olive oil, salt and pepper for about 5 minutes.
- To plate start with the tortillas, previously heated up in the microwave (between sheets of paper towel) or on the stove. Then add some of the shredded cabbage, a good amount of salsa, and the cooked shrimp. Top with sliced avocado and another drizzle of the yogurt sauce and enjoy!
I’ve been in a crazy overnight oats phase lately. That’s all I ever want to eat for breakfast, and I start craving it the moment I put the container in the fridge the night before. The possibilities are endless with overnight oats, all you need is a base and you can then top it off with absolutely whatever you like. My most recent type is Dr. Bircher’s classic recipe. It’s been done for ages and never ever gets old to me. It’s a healthy, tasty and filling way to start your day. This also makes a great on-the-go breakfast, as you can just grab your jar out of the fridge and leave if you’re on a run. Bon appétit!
Prep time: 5 minutes (8 hours rest)
- 1/3 cup old fashioned rolled oats
- 1/3 cup plain, non-fat yogurt
- 1/3 cup unsweetened (or vanilla) almond milk
- 1/4 apple
- 1/2 banana
- a handful of nuts
- maple syrup (optional)
- The previous night, mix the oats, the milk and the yogurt together in an airtight container. Place in the fridge and let the oats soak overnight.
- The next morning, grate the apple, sprinkle with lemon juice and incorporate to the base.
- Top with a drizzle of maple syrup (or honey), 1/2 banana (sliced) and sliced nuts or granola.
TIP: If you like your muesli sweeter, you can substitute the plain yogurt for vanilla flavored one, or use a ratio of 1/2 condensed milk 1/2 almond milk instead of plain almond milk. Alternatively, you can use fresh mixed berries instead of the banana, but be sure to keep the apple as it smoothes out the overall texture of the base.