Healthy tips, Recipes, Whole 30 Challenge 0 comments on Pesto Zucchini Noodles on a Weeknight

Pesto Zucchini Noodles on a Weeknight

One of life’s greatest gifts is a husband who constantly tries to make you happy. During my Whole 30, Jean has been very supportive, trying to have the same meals as I do and coming up with fun recipes. One of those recipes was last night. Because he knows how much I love a good spaghetti dish, he decided to reproduce one in a vegetable version. And that’s how we set out to make this delicious pesto zucchini noodle dish. Not only was it delicious and felt like really eating a pasta dish, but we felt really full afterwards. I really suggest you try it on a weeknight. It’s fast and easy to make as well! Here’s the recipe.

Pesto Zucchini Noodles

What you’ll need:

pesto zucchini noodles | breadonbutter

For the noodles

  • 4 large zucchinis, cut julienne (or use a spiralizer if you have one)
  • 10 cherry tomatoes
  • Olive oil
  • Balsamic vinegar
  • 2 garlic cloves
  • Roasted Pine seeds

For the pesto

  • A packet of basil leaves
  • 2 garlic cloves
  • Salt, to taste
  • 3 Tbsp Olive oil

How to make it:

Place the cut zucchini in a bowl and cover them with boiled water for 1 to 2 minutes, until they are tender.

In a small pan, place the balsamic vinegar and olive oil with the tomatoes and cook until the tomatoes are crippled and tender. If you like garlic, you can add some crushed garlic to the mix.

pesto zucchini noodles | breadonbutter

Make the pesto: In a blender, place the basil leaves, garlic cloves, olive oil and salt, and mix until combined.

Remove the water from the zucchini bowl and add the pesto. Top everything with the tomatoes and pine seeds and mix to combine.

pesto zucchini noodles | breadonbutter

Serve hot and enjoy!

pesto zucchini noodles | breadonbutter

 

Thoughts? 🙂

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Healthy tips, Recipes, Whole 30 Challenge 0 comments on The Importance Of Seasoning: Grilled Fish With Coriander Sauce

The Importance Of Seasoning: Grilled Fish With Coriander Sauce

My favorite day of the week (food-wise) is the day we eat fish. I love how there are so many ways you can cook it and enjoy the variety of flavors. In my opinion, the best way to eat fish is raw – in order of preference, raw white fish, followed by salmon then tuna- but grilled has its perks because you get to be creative with the sauces and seasoning. When you’re in a hurry, you can stuff the fish with rosemary leaves and lemon slices, then throw it in the oven and take it out grilled and ready. If you have time however, I greatly suggest you get creative with the seasoning. Last Saturday, we came up with this absolutely lip-smacking sauce to have your grilled fish with. Here’s the recipe.

Grilled Fish With Coriander Sauce

What you’ll need (for 2 persons):

grilled fish with coriander sauce | breadonbutter

  • 2 medium-sized fish of your choice
  • 3/4 cup lemon juice
  • 3 Tbsp olive oil
  • 2 garlic cloves
  • 2 tsp fresh ginger
  • A bunch of fresh coriander leaves
  • Salt, to taste
  • Fennel, sliced (optional)

How to make it:

  1. Line an oven dish with parchment paper or aluminum foil and place the fish on top and slice them in some places.
  2. In a small blender, place the coriander leaves, garlic cloves and ginger and pulse until they are all chopped and combined.
  3. Add half of the lemon juice and olive oil and pulse until combined. Then add the other half of the lemon and olive oil, adding salt. Pulse until combined.
  4. Add half the sauce on top of the fish, place the fennel around it and enter the dish in the oven for around 15 minutes or until the fish are completely cooked.
  5. Serve with fresh sauce aside.

grilled fish with coriander sauce | breadonbutter

I tried the same sauce with raw salmon and it was perfection! And it’s all whole 30 proof 😀

fish

What do you think? 

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Healthy tips, Recipes, Whole 30 Challenge 0 comments on Whole 30 Challenge Day 1: Baked Salmon and Asparagus

Whole 30 Challenge Day 1: Baked Salmon and Asparagus

I’ve been eating various food lately, from healthy to fried to raw. People have been cooking a lot and I view it as being rude not to taste what they make (even though sometimes it’s full of green pepper which I can’t stand since the day I was born). Also, my sister was here on vacation for the past 2 weeks and I had to make do with eating out, having loads of food at home and not being able to control my cravings. But now that the routine has set again, I’ve decided to get back on a healthy lifestyle. I’ve been reading a lot about the Whole 30 challenge and about eating natural and whole foods to make one feel better. The Whole 30 Program is a program designed to change your life in 30 days. It says that certain food groups are having a negative impact on our health and fitness without us even realizing it. Mainly everything that is processed and not natural does not fit in your meals for 30 days. You can then judge how to balance your meals later on and which lifestyle to choose.

The rules are simple. You say yes to REAL food and no to anything processed, grains, legumes (beans, lentils, etc), dairy and anything which contains more than the actual food as ingredients. You can read more about the rules here.

It’s about making good food choices, no cheats, no special occasion, for 30 days! For those of you who know me, you know how hard this is going to be. I won’t stop posting recipes for everybody (we’ll be making them but I won’t be eating them for 30 days), but I will also be sharing my whole 30 meals every day. Make sure you follow me on Instagram (@breadonbutter_) to get every detail of what I’m having during the day and wish me good luck 🙂

I woke up today and had a banana with a black coffee. Here is today’s lunch recipe to inspire you to have real and delicious food. It’s not that hard, it just needs planning.

Baked Salmon and asparagus – Whole 30 Challenge Day 1

What you’ll need (for 1 person):

baked salmon and asparagus | breadonbutter

  • 100 g salmon filet
  • A bunch of fresh local asparagus
  • Olive oil
  • Salt

How to make it:

baked salmon and asparagus | breadonbutter

Preheat the oven to 200 degrees Celsius.

Place a baking sheet on an oven tray. Place the salmon filet and asparagus on top, sprinkle with olive oil and salt, then bake for 15 minutes or until the salmon is cooked and the asparagus are roasted.

baked salmon and asparagus | breadonbutter

You can add a side of brown rice or a baked potato.

baked salmon and asparagus | breadonbutter

It was full of flavors and it left me satisfied! Now off to plan dinner 🙂

I will be posting a weekly update every Monday and sharing recipes every other day, so stay tuned!

Did you know about the Whole 30 challenge? Would you do it?

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Healthy tips, Recipes, Smoothie Series 0 comments on Healthy Lactose-Free Chocolate Smoothie Mousse

Healthy Lactose-Free Chocolate Smoothie Mousse

In one of this year’s bucket lists, I vowed to find new ingredients and twist recipes around. Since then, I’ve discovered new types of flour, milk, butter and oil, all of them healthier than one another. I’ve replaced the traditional ingredients I usually use in cakes and snacks with these recently discovered healthy options, and it hasn’t made any difference in taste whatsoever. Plus my pants are a little looser (!).

Yesterday, as you might’ve seen on Instagram, my sister (who’s visiting) begged me to make a version of a smoothie she saw on the net. Since it was improvised, I had to make do with the ingredients we had at home. It turned out delicious and with a mousse-like texture. Here’s the recipe to what I now call a chocolate smoothie mousse.

Lactose-Free Chocolate Smoothie Mousse Recipe

chocolate smoothie | breadonbutter

What you’ll need:

  • 1.5 Tbsp almond oil
  • 2 Tbsp raw cocoa powder
  • 1.5 Tbsp chia seeds
  • 1 cup almond milk
  • 1 whole mango (or any other fruit of your preference)

How to make it:

– In a blender, place all of the ingredients and mix until everything is combined and you get a mousse-like texture.

Enjoy with any fruit in season (what we had at home was strawberries and bananas). You can also add oat flakes on top.

chocolate smoothie | breadonbutter

 Any ingredient you’d add? 🙂

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Healthy tips, Recipes, Soup Series 2 comments on The Soup Series: Lentils, Potatoes and Chard

The Soup Series: Lentils, Potatoes and Chard

The cold weather is back. This only means it’s time for soups! I can’t believe I’m writing this with excitement as soup was my utmost nightmare when I was younger. But here I am, drooling over this recipe we made yesterday, only wanting to make it again. All of its components are healthy nutrients as they’re all vegetables (yes, lentils count as vegetables), and needless to say, vegetables have numerous advantages. Including a lot of  vegetables in your diet will help reduce heart diseases, cancer, obesity, and diabetes. They are also high in Vitamins, Potassium, and dietary fiber (source: choosemyplate.gov).

The recipe is really easy and it will keep you warm!

What you’ll need (for 4 persons):

ingredients-soup-series-lentil-and-celery

– 500 g of fresh chard, cutting only the leaves and throwing away the stems

– 1.5 cups of lentils

– 1 small potato, peeled and cut into cubes

– 1.5 liters of water

– Salt and Pepper

– 4 cloves of garlic, crushed

– The juice of 2 lemons

celery-for-soup

How to make it:

1) Boil the lentils until tender, but not fully cooked

potatoes-and-lentil-in-casserole

2) Add the potatoes and the chard then cook for another 20 minutes or until the potatoes are tender

Hint: If you want to make your soup thicker, you can grate a small potato and add it to the mix.

lentil-and-celery-soup-casserole

3) Add the lemon juice and crushed garlic and serve with a fresh load of bread!

bread

soup-and-bread

 

As simple as that 🙂

Healthy tips, Recipes 0 comments on 7 Healthy Habits

7 Healthy Habits

Almost everyone I know is on a constant struggle to develop healthy habits and stick to them. Lately, healthy tips are always part of any discussion. In this day and age, I think being healthy is crucial – if not all the time, then at least 80% of the time.

On my quest to finding the perfect healthy living balance, I have learnt to stick to a few habits that can help you be a healthy person.

Here they are:

1) Always have detox water in your fridge. Just cut up ginger and lemon slices, put them in a jar, pour water over them and let the whole mix infuse in your fridge. Drink one glass every morning.

detox-drink

2) Have freshly cut carrots and cucumbers, or cherry tomatoes in your fridge ready for when you’re crazily looking for something to munch on in the house. We all go through those lazy afternoons watching tv, craving something to chew on. Carrots, cucumbers and cherry tomatoes will satisfy this need with almost no calorie count. Plus, they have a lot of benefits.

healthy-snacks

3) Replace everything white with brown stuff: brown bread, brown rice, brown everything! It’s the same amount of calories, granted, but it’s way healthier.

4) When having sushi, opt for more sashimi and less sauce-filled makis

sashimi

5) There should be absolutely no bags of crisps anywhere to be seen in the house

6) Have a green tea (preferrably fresh) every afternoon

7) When you’re craving for something sweet or fulfilling during the empty hours of the day, have a foamy cappuccino with skimmed milk (skip the fat). Guaranteed satisfaction!

That’s it for now. But I will be sharing all of my new acquired healthy habits over time, so stay tuned 🙂