Brioche à la canelle vénielle Tout à commencé par un envi incroyable de sucré ! De vrai, de cochon, de fondant, de….!!!! O_O Dsl mais il y a certain moment dans la vie, ou le fait de manger santé me devient insupportable… (–__–) Alors j’étais partie à la recherche de SE dessert, qui éteindrait en moi se désire ardent de mal bouffe Ü. Après quelques recherche il est apparu sur mon site de clavardage favori qui finit par book mais donc je tairai le nom. Oui! étant véganne je suis abonné à plusieurs organismes qui publient directement sur mon mur, des recette! ) C’est brioches satisferont vos envient de mal-bouffe sans pour autent être si mauvaises que ça ! je vais vous donner la recette version santé et la recette version moins santé vous choisirez lequel des deux vous voudrez faire, la version plus santé sera en italique Préparation: -Mélangez les trois premiers ingrédients. -ajoutez la margarine en petit morceaux et malaxez avec les doigts pour pour formez des petit grumeaux. Bonne appétit !!!
Addictive Brussels Sprouts Salad The second I laid eyes on this salad, Brussels sprouts jumped to the top of my grocery list. I had to have it. I’m not sure I’ve ever been this motivated to make a salad before! Apparently the recipe serves 8. And we are off! Cut the ends off the sprouts. Get the walnuts toasting in a little pan on the stove. You can use a food processor, mandolin or a knife to shred the sprouts. My eager fingers were a little too close to the blade. Put the olive oil, apple cider vinegar & mustard in a little jar. SHAKE IT UP. Because I used a mandolin, there were little leaves that didn’t get sliced. Finely grate your cheese. Put the shredded sprouts into a big mixing bowl. Pour the dressing over the top. Dig in. Don’t be shy. Oh! serves 8 (recipe adapted slightly from Shauna at Gluten Free Girl) 24 Brussels sprouts, shredded1/2 cup Parmigiano-Reggiano, finely grated 1 cup toasted walnuts, in pieces9 tablespoons extra virgin olive oil3 tablespoons apple cinder vinegar2 teaspoons Dijon mustardsalt & pepper
Spabettie — Vegan, Gluten-Free, and Clean Eating in Portland Summer strawberry salad with maple balsamic dressing This healthy salad is full of sweet strawberries, tangy Gorgonzola cheese and crunchy pecans topped with a delicious maple balsamic dressing. Add grilled chicken or homemade croutons for a delicious summer meal. This is hands down one of my all-time favorite salads. Summer strawberry salad with maple balsamic dressing recipe Yields 2 large main dish salads or 4 smaller side salads Ingredients: 6 cups organic baby spinach1/4 cup red onion, thinly sliced1/2 cup crumbled Gorgonzola cheese1/2 cup strawberries, sliced1/4 cup pecans (optional)1 avocado, slicedCroutons (optional)1/4 cup balsamic vinegar3 tablespoons pure maple syrup1 to 2 teaspoons Dijon mustard1/2 cup extra-virgin olive oilSalt and pepper to taste Directions: Place the balsamic vinegar, maple syrup, Dijon mustard, salt and pepper into a blender and pulse to combine. More salad recipes Citrus spinach saladSugar snap pea and watercress saladAmsterdam spinach salad
Maple ♥ Spice Recipe: Colorful Coleslaw This dish is like putting your regular “white” coleslaw through a prism and having a rainbow of exciting just-picked color and flavor emerge on the other side. The sweet-tart honey mustard dressing, cilantro and peppy poppy seeds are a fresh move away from the gobs of mayo that make up the typical dressing. Colorful Coleslaw • 3 Tbs. grainy mustard• 2 Tbs. honey• 2 Tbs. fresh lime juice, plus more to taste• 2 Tbs. cider vinegar• 2 Tbs. extra-virgin olive oil• ½ tsp. salt, plus more to taste• ¼ tsp. freshly ground black pepper, plus more to taste• ¼ large head red cabbage, cored and thinly sliced (about 4 cups)• 2 large carrots, shredded• 1 medium fennel bulb, halved, cored and thinly sliced (1 ½ cups)• 1 small red onion, thinly sliced• ½ cup chopped fresh cilantro leaves• 1 Tb. poppy seeds In a large serving bowl, whisk together the mustard, honey, 2 Tbs. lime juice, cider vinegar, oil, ½ tsp. salt, and ¼ tsp. black pepper. Yield: 6 servings
Cherry Veg Zombie Grilled Watermelon Salad... Here’s a summer salad that’s unique and unexpected…light, fresh, and healthy…and it’s tasty and easy to make! What more could you ask for in a summer salad? Grilled Watermelon Salad Ingredients - - 1/2 (5-pound) seedless watermelon - 1/4 cup balsamic vinegar - Extra-virgin olive oil - Kosher salt (specialty salt is great here, if on hand) - 2 cups fresh baby arugula, washed and dried - 1 cup goat cheese, crumbled, preferably a French Chevre - Fresh finely cracked black pepper Directions - Stand the watermelon half cut side down on a cutting board and slice away the rind, leaving a solid block of melon. Pour the vinegar into a small saucepan and bring to a simmer over medium-high heat. Heat a nonstick grill pan over medium-high heat. To assemble the salads, put about 1/4 cup of baby arugula on a serving plate, followed by a grilled slice of watermelon in the center, and top with a tablespoon of crumbled cheese and another 1/4 cup arugula. Serves 4 Enjoy!
S'mores ice cream Wake up at 4:16AM, go back to sleep. Wake up exactly 45 minutes later, roll over and accidentally knee Thom in the ribcage. Don’t apologize because he’s asleep and what difference would it make, anyway? Scoot a little closer. Get out of bed before he realizes you just dug your bony knees into his ribcage on purpose. Wait much too long for the elevator at 6AM. Today is going to be awesome. Notes: If you’re really into the flavor of graham crackers, I recommend skipping the mix-ins and just savoring the grahammy goodness. S’MORES ICE CREAM4 plain graham crackers 3 1/2 cups full fat coconut milk (2 cans)1/4 cup cane sugar2 tsp pure vanilla extract1/4 tsp xanthan gum, optionalMix-ins3 plain graham crackers, broken into pieces1/2 cup vegan marshmallows, chopped1/4 cup good quality dark chocolate chunks, coarsely choppedIn a food processor fitted with the S blade, blend the graham crackers into a fine meal; set aside.
Grilled Watermelon & Fennel Salad with Charred Lemon Vinaigrette This unique grilled summer salad is the result of a category three brainstorm and a little flavor research. I've long wanted to try grilling watermelon, and I finally decided to actually go for it last weekend. Once I made that decision the next question was what I'd do with it. I needed some sort of dish, and I came up with this with the help of one of my favorite go-to resources, The Flavor Bible. This reference is indispensable for situations like this where you have a flavor and need to find other flavors and ingredients to accompany it. In my research I found that fennel pairs well with watermelon, and red onion, lemon and feta work well with fennel. This didn't last long, and the ladies of the house told me to put it on the "Make That Again!" MethodQuarter the watermelon slice, arrange the wedges in a single layer in a gallon zip-top bag, and freeze for about two hours. Cut out as much of the core of each fennel quarter as you can while leaving enough to hold the layers together.
Recipe swap: vegan For the Momo Wrapper 1 cup - all purpose flour 1/4 tsp - salt 1 tsp - sunflower oil water to knead the dough For the Filling 1/2 cup - onions, finely chopped 1/3 cup - capsicum, finely chopped 1/2 cup heaped - brown mushrooms, finely chopped 1/3 cup heaped - carrots, peeled and finely chopped 3-4 cloves of garlic, finely chopped 1/3 cup heaped - zucchini, finely chopped 2 tsp - light soya sauce 2 tsp - chili sauce 1/8 cup - coriander leaves, finely chopped 2 tbsp - ginger, peeled and grated 1 1/2 tbsp - sunflower oil salt and pepper to taste For the Dip 2 - tomatoes, medium sized 1/3 cup - onions 1/4 cup - capsicum green coloured 1 - green chili (optional) 1 1/2 tbsp - ginger, peeled 1 tbsp - lemon juice 2 tbsp - coriander leaves Method 1. 2. 3. Put all the ingredients in a mixer and grind coarsely. For the Momo wrapper 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Weight Watchers Friendly Recipes: Mini Taco Bowls Mini Taco Bowls These Mini Taco Bowls were as tasty as they were adorable, and two of them was a perfect sized dinner serving for me. I initially intended to make these with ground beef, but when I ran to the grocery store yesterday they were completely out of 95% lean ground beef (can you believe it?) Yield: 3 (2 taco) servings Ingredients: 6 - 6” Tortillas (I used Mission Extra Thin Yellow Corn Tortillas)½ lb Extra Lean Ground Turkey (I used Jennie-O) OR 95% Lean Ground Beef½ packet of Taco Seasoning (I used Old El Paso)1/3 c water3 T Reduced Fat Shredded Mexican Cheese (I used Weight Watchers brand)6 t Taco Sauce (I used Ortega)Shredded Lettuce6 Grape Tomatoes, quartered Directions: Preheat the oven to 375.Sprinkle each tortilla lightly with water and stack them on a plate. Weight Watchers Points Plus:5 per serving (P+ calculated using the recipe builder on weightwatchers.com)