Recipes 0 comments on 7 Fresh Salads For Hot Summer Days

7 Fresh Salads For Hot Summer Days

For no apparent reason, I became the go-to person for friends and colleagues when they need advice on healthy but enjoyable eating. For the past month and mainly because of the excessive heat, I’ve been basically recommending salads. All types of salads, containing all types of proteins and creative ingredient combinations.

I admit this requires a lot of careful and time-consuming shopping and a lot of washing and prep-ing, but it’s worth it. You’ll feel full, not so bloated, fresh and healthy.

In my opinion, a nice fulfilling salad for lunch should contain the following components:

  • Any type of lean protein: my favorites are turkey breast, grilled chicken breast, grilled calamari, eggs and tuna (raw or canned)
  • Greens: my favorites are rocket leaves, french lettuce, lollo rosso and chives – my advice would be to mix all kinds of greens together
  • Healthy fats: my favorites being avocado, almonds, and black olives
  • A type of fruit: generally tomatoes, but it can also be kiwi (surprisingly good), cherries, strawberries or oranges
  • A simple but delicious dressing: my favorite being dijon mustard, melted in lemon with olive oil
  • Pepper: I might be leaving salt aside because it’s already present in most of the ingredients above, but pepper is a must for me
  • Chili flakes or Chia seeds: these are defintiely optional but I’ve been sprinkling them everywhere lately as they’re healthy and full of fibers

Without further ado, here are 7 salad recipes to inspire you. I suggest you make one for every day of next week.

1) This refreshing Strawberry Spring Salad Mix with Sweet and Sour Dressing

spring salad mix | breadonbutter

2) This full of flavor Lentil Salad with Zucchini and Sumac

lentil salad

3) This Marinated Cherries and Goat Cheese Salad

marinated cherries and goat cheese salad | breadonbutter

4) This Corn Salad as a side dish

corn salad

5) This Watermelon and Greens Summer Salad

watermelon salad

6) That Halloumi and Nigella Seeds Salad tossed with a vinaigrette

halloumi and niglla seeds salad

7) And that Summer Peach and Feta Cheese Salad Topped with a Basil Vinaigrette

peach and feta salad

You can always discard the fruity part if you’re not a sweet and sour type of person!

So there you go! 🙂

Which salad is your favorite?

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Recipes 0 comments on Vegetable and Crab Maki-Like Rolls

Vegetable and Crab Maki-Like Rolls

I’ve recently become a big fan of amuse-bouches. Honestly, I never considered them satisfying and it put me in a bad mood to know dinner was served in small quantities of everything. But because I’ve been paying attention to the quantities on my plate, I have found that small appetizers can help in measuring how many proteins, carbs and vegetables I have in one sitting. Surprisingly, I now sometimes make myself a plate of vegetable appetizers for dinner and I go to bed having eaten only that!

I have also found that the shape of the food we eat plays a big role when it comes to how much we enjoy it. For example, I’m a big fan of sushi and spaghetti. When we made zucchini noodles (recipe here), it felt like I was eating a giant bowl of spaghetti, which not only did I enjoy, but helped ban the guilt I feel when I eat carbs. The other night, I felt like sushi rolls but rice was out of the question at that hour. So we set out to make these amazingly fresh and delicious maki-like vegetable rolls.

Vegetable and Crab Maki Roll Recipe

vegetable and crab maki rolls | breadonbutter

What you’ll need (for 6 rolls):

  • 2 cucumbers
  • 50 g packages shredded crab
  • 1/4 avocado, sliced
  • A bunch of fresh coriander leaves

How to make it:

vegetable and crab maki rolls | breadonbutter

  • Peel the cucumber and slice them thinly (not too thin though) in length.
  • Place the cucumber slice on a plate, then place a slice of avocado perpendicular to the slice, a sprinkle of crab and a coriander leave.
  • Roll the cucumber around the other ingredients and stick them with a toothpick.

vegetable and crab maki rolls | breadonbutter

Serve on a plate and enjoy!

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Recipes 0 comments on Healthy And Refreshing Popsicles In 3 Simple Steps

Healthy And Refreshing Popsicles In 3 Simple Steps

I think it’s safe to say we can all feel global warming taking its toll on our planet. The past few days have been hotter than ever. I don’t remember ever having a similar heat wave in Lebanon except for one time only, a few years ago. The best thing we can all do is stay in air-conditioned spaces until we can soak our bodies in water all day long on Saturday. I suggest you also make these refreshingly delicious popsicles to go with your floating air mattress.

The recipe is composed solely of fruits and requires 3 small and simple steps. The only thing you need to “invest” in is a Popsicle mold, which can be found in big supermarkets.

Healthy and Refreshing Popsicle Recipe

What you’ll need (for 8 medium popsicles):

popsicles | breadonbutter

  • 1/2 watermelon
  • 1 Plum, sliced
  • 1 Peach, sliced
  • 1 Kiwi, sliced

How to make it:

popsicles | breadonbutter

popsicles | breadonbutter

  1. Crush the watermelon with a blender handle (or with a manual crusher if you don’t have one).
  2. Place the sliced fruits in the molds and pour the watermelon juice over a sifter on top.
  3. Cover with sticks and freeze for 2 hours (or overnight if you’re making them in advance).

popsicles | breadonbutter

And that’s it! Three easy and simple steps to freshness! 🙂

Hoping temperatures will drop soon. Until then, stay cool.

lolli1

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Whole 30 Challenge 5 comments on Whole 30 – The End : The End of A Great Challenge

Whole 30 – The End : The End of A Great Challenge

My Whole 30 has come to an end. I honestly still can’t believe I lasted 30 Whole days without caving. I knew I was a determined person and that when I take a decision, I make it a goal to follow it till the end, but my cravings were certainly mean sometimes. I had to deal with dreaming I was biting into a fluffy chocolate cake, or endure watching everyone eating French fries covered in cheese and dipped in ketchup (true torture).

The fact that I did it has taught me a lot about myself, and my will to try something for the better. I now trust myself more as this was more of a psychological than physical challenge really. I had to control my reflexes when I unconsciously reached for peanuts, fries or bread and butter at a restaurant. I had to be really responsible for my choices, which meant not ruining a pizza night out for everyone by saying I can’t go because I can’t eat – I just adjusted accordingly, pizza places do have salads. I had to be patient with people as they asked why I wasn’t eating corn or drinking wine. Finally, I had to control my hunger and cravings by planning in advance, which added another thing to plan in our busy lives.

All in all, I can say I am beyond satisfied of the result. I feel calmer, healthier, more energized, less hungry AND ‘hangry’, and at peace with this new lifestyle.

I have made the wise decision not to give up the food we love but certainly not abuse it, and indulge moderately. I love knowing that I have a go-to, feel-good “diet” I can run to whenever I cross the line, I love knowing that I’m capable of controlling my cravings, and I hope I’ll be able to sustain that healthy lifestyle 80% of the time I spend eating.

If you wish to try the Whole 30, you can read everything about it here. For healthy meals inspiration, as well as to remind everyone that healthy can still be delicious, here’s a summary of some of the food habits I had during the last 30 days.

Eggs in all forms

whole 30 |breadonbutter whole 30 |breadonbutter

Creative salads

whole 30 |breadonbutter whole 30 |breadonbutter

whole 30 |breadonbutter

Grilled proteins

whole 30 |breadonbutter whole 30 |breadonbutter whole 30 |breadonbutter whole 30 |breadonbutter

When in doubt: grilled vegetables

whole 30 |breadonbutter

Easy and delicious dishes

whole 30 |breadonbutter whole 30 |breadonbutter

Fruits

whole 30 |breadonbutter whole 30 |breadonbutter whole 30 |breadonbutter

Inspired? 😉

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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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Recipes 0 comments on Shrimp Tortillas Straight From The Grill

Shrimp Tortillas Straight From The Grill

Our ‘thing’ this summer is – as you might have guessed – having barbecues by the sea. When I wrote about how to beat the Sunday Blues, one of the recommendations was to stay out late on Sunday. Who sleeps early anymore anyway, right? On one of our BBQs, we made these amazing shrimp tortillas that all of our guests loved. This recipe was cooked straight out of the grill by the sea on a nice summer day. It’s easy and delicious! I strongly recommend it to add an extra touch to a simple BBQ.

Shrimp Tortillas Recipe

shrimp tortillas | breadonbutter

What you’ll need (for 6 persons):

shrimp tortillas | breadonbutter

  • Fresh shrimps (count 8 medium ones per person)
  • A bunch of fresh coriander leaves
  • 3 fresh red chili peppers
  • 2 medium shallots
  • Juice of 1 lime
  • Mixed spices: we used Jamie Oliver’s salt and chili mix
  • 12 Tortilla bread of your choice (2 tortillas per person)

For the sauce

  • 3 Tbsp Mayonnaise
  • 3 Tbsp Ketchup
  • 1 Tbsp Worcestershire sauce
  • Juice of 1 lime
  • Paprika, to taste
  • Chili powder, to taste (optional)

How to make it:

shrimp tortillas | breadonbutter

  • Marinate the shrimps in the lime juice and mixed spices, then place them on the grill.
  • While they grill, make the sauce by mixing all of the ingredients together until well-combined.
  • When they’re done, place the shrimps on a tortilla bread and sprinkle the sauce on top.
  • Top everything with fresh red chili, coriander leaves and shallots.

shrimp tortillas | breadonbutter shrimp tortillas | breadonbutter

Wrap and enjoy!

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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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Whole 30 Challenge 0 comments on First Week of My Whole 30: What I Ate and How I Feel

First Week of My Whole 30: What I Ate and How I Feel

Last week, I wrote about the Whole30 Challenge I’ve decided to take on (you can read about it here). I haven’t talked about the reasons why I’m doing this but I feel I should share them with you today. At first, I must admit I took it very lightly. It was just a spur-of-the-moment decision I took during a conversation we were having about it with my sister. On that same day, after my sister told me about her Nike Plus teacher’s experience with the Whole 30, I saw someone at a birthday party who said he was doing the same. Before I even spoke about the Whole 30, he said: “Just give it 30 days”. Since I’ve been feeling tired and very bloated lately, and after reading about the principles of the Whole 30 diet (which is basically to eat like our ancestors), I decided it was time to give it a go. Not only for staying fit, but also to retrieve my energy as well as my mental and physical well-being. What I’m choosing through this experience is to make it a lifestyle. I won’t be banning groups of food forever, but let’s say I’ll be having them way less often than before.

It’s been a week and I feel remarkably good. I’ve been fighting quite a few reflexes like reaching out for a frie or two or binging on those fatty nuts in bars. It wasn’t easy to pay attention to everything I was letting into my body but I got a hang of it. It’s truly awesome! Sure, I miss being able to choose between a pasta dish or an orange cake but it won’t be forever. And with time, I was told those cravings go away. What I find myself fighting as well is the constant explanations I have to give people when they ask why I’m not drinking and if I want to share a plate of fries at the beach. It’s not easy explaining it to a society that basically thinks any diet is starving yourself. What it is is making healthy choices for your own body. You can read more about the Whole 30 Challenge here.

So to sum up my whole 30 week 1 and to inspire you, I thought I’d share a few meals I had during those 7 days. My breakfasts mostly consisted of bananas  or eggs and black coffee (mainly because I didn’t have much time to be creative in the mornings).

So here goes:

#1 When eating out: Roast Chicken at Bar Tartine (Careful! Ditch the sauce and make sure the potatoes are grilled or baked).

whole 30 week 1 | breadonbutter

#2 Beetroot and lettuce salad, sprinkled with chia seeds.

Dressing: 3 Tbsp of Cider Vinegar, 1.5 Tbsp olive oil and a dash of salt. 

whole 30 week 1 | breadonbutter

#3 When in doubt: 1 boiled potato and 2 boiled eggs with a side of green salad.

Sprinkle with olive oil and spices. 

whole 30 week 1 | breadonbutter

#4 For afternoon snacking, nothing beats a nice bowl of fruits in this hot weather.

whole 30 week 1 | breadonbutter

#5 Weekday dinner: Cold boiled potato, mixed with red onions and coriander.

Dressing: Lemon juice, olive oil, salt and pepper.

whole 30 week 1 | breadonbutter

#6 When you feel like cooking something nice: Grilled salmon and asparagus (more details and recipe here).

whole 30 week 1 | breadonbutter

#7 When out in a Lebanese restaurant by the sea, make sure you enjoy a nice tabbouleh without any bulgur.

whole 30 week 1 | breadonbutter

Follow me on Instagram (@breadonbutter_) for my daily Whole 30 meals. I’ll be posting an update every week until the end of the challenge.

Any ideas on healthy whole meals? I’d love to hear!

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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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Recipes 0 comments on The Things You Can Do With Shrimps: 6 Recipes To Shrimp It Up

The Things You Can Do With Shrimps: 6 Recipes To Shrimp It Up

Seafood is my favorite. Apart from chicken wings, fish and shrimps are on the top of my most loved protein list. It’s healthy, it’s good for the waist and it gives you endless recipe possibilities. We’ve been barbecuing loads of shrimps lately but there are other ways you can cook this sea fruit. You can boil them, grill them, bake them, sauté them, stir-fry them, deep fry them, put them in your sandwich or even sometimes have them raw (delicious when they’re really fresh!).

So today, I’ve compiled a list of 6 ways you can cook your shrimps and have a happy meal.

1) Spice it up. This one is solely for crazy spicy food lovers. If you enjoy happy spicy tears and pink eyes after a meal from time to time, check out this delicious spicy shrimp recipe: http://www.breadonbutter.com/spicy-shrimp/

healthy | breadonbutter

2) Use it in your seafood pasta dish. I say use it because, in this recipe, you not only toss the shrimps in, but you also use their heads for the sauce. Click to know more: http://www.breadonbutter.com/the-pasta-series-jeans-fresh-and-exquisite-seafood-spaghetti/

shrimp pasta

3) Shrimp up your vegetable brown rice. For me, there’s nothing better than a good bowl of rice to have a perfect meal. Brown rice is now my thing and I love to shrimp it up from time to time 🙂 Check out this easy recipe I made for Lurpak Cook’s Range: http://www.breadonbutter.com/brown-vegetable-rice-lurpak-cooks-range/

lurpak-brown-rice-Close-No-Product

4) As a side dish in the form of cakes. Choose this recipe for a quick and delicious add-on to your meal. You can make it healthy depending on the oil/butter you choose to cook it in. Link: http://www.breadonbutter.com/shrimp-cakes-for-a-healthy-pleasure/

shrimp cakes | breadonbutter

5) Transform it into comfort food. This shrimp and feta casserole will solve your weekday dinner dilemma in no time. For the recipe, go to this link: http://www.breadonbutter.com/healthy-shrimps-and-feta-casserole/

shrimps casserole | breadonbutter

6) Make it simple and BBQ them in skewers along with your burgers, hot dogs or grilled fish. Make sure you try this dip along with your grilled shrimps, you won’t regret it. Recipe here: http://www.breadonbutter.com/chili-sauce-go-bbq-ed-prawns/

BBQ-ED-prawns-with-lemongrass-and-chili-sauce

There you have it 🙂

 I would love to know about more ways to cook shrimps, so do share your ideas in the comment section! 

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Food, Recipes 1 comment on Fruits in Season: Mulberries or ” Toot” Three-Ways

Fruits in Season: Mulberries or ” Toot” Three-Ways

I don’t really know why, but there’s something comforting about going to the market only to find fruits and vegetables that are newly in season. It must be because I’m a person who embraces change and who’s always ready to move on to the next step, refusing to sink into the same routine for too long. Little changes are thus welcomed, an example being cooking or baking with fresh fruits and vegetables.

One fruit in season this month is the Mulberry fruit or “Toot”. Mulberries are full of benefits. Packed with all kinds of vitamins and iron, they give your body energy and good health. They have the power to prevent a number of diseases and health problems, so next time you’re in the supermarket, don’t think twice and get that pack of mulberries. If you happen to live or work in Ashrafieh, you can also buy your mulberries from a man who gets them everyday from Tyre and sells them in front of Supermarket Ashrafieh.

Here are 3 ways to have mulberries:

1) As they are, or with yogurt as an afternoon snack.

mulberries

2) In your morning or afternoon smoothie. You can find a delicious Mulberry Smoothie recipe here.

mulberries | breadonbutter

3) In you pancakes, replace the blueberries with mulberries. Refer to recipe #1 of this post.

breakfast | breadonbutter

Any other ways to have mulberries? I’d love to hear!

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