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Not all recipes have to be complicated. Sometimes, an easy dish you make can win the heart of your loved ones and they’ll keep asking for more. I love to give a twist to traditional recipes and make them in my own way. Because I’m a big french fry lover, I’ve found a way to have them without their disadvantages.

To make healthy french fries, you’ll need:

  • Unpeeled potatoes (count one per person), cut in the shape of fries
  • Dried rosemary leaves
  • Pepperoncino (i.e. Italian chili)
  • Coarse salt
  • Lurpak cooking mist (or olive oil)

How to make them:

  1. Grease an oven dish with a bit of cooking mist or olive oil.
  2. Place the potatoes on top.
  3. Spray the potatoes with cooking mist and olive oil.
  4. Sprinkle salt, followed by rosemary and chili.
  5. Place in a preheated oven (180 degrees) for about an hour or until crisp and slightly golden.

Enjoy guilt-free!

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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!

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

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 🙂