Uncategorized 1 comment on Pros & Cons: Juicing vs. Blending

Pros & Cons: Juicing vs. Blending

Having juices¬†and smoothies for breakfast or right after gym is the most popular healthy lifestyle habit on the planet. Personally, I’ve only tried it occasionally as I’m the type of person who doesn’t consider a drink as being a meal ūüėČ On the other hand, I’ve always wondered about the difference between juices and smoothies – what’s the difference between a juicer and a blender and which one is the healthiest? What I found below says it all:

Juicing has gained popularity in recent years due to its amazing health benefits. Juicing is simply the process of extracting juices (and nutrients) from produce for easy consumption. By leaving behind pulp that is full of fiber, the body does not have to work as hard to digest the beverage.

Some prefer to drink a smoothie made in a blender, which contains all parts of the produce, including the fiber. And there certainly are benefits associated with that as well, such as creating a potentially better-tasting beverage that fills you up. There is room for both juicing and blending at the table; in this infographic we explore the pros and cons of each. Whichever one you choose, the combinations of produce you can use to create delicious juices and smoothies are endless. With the exception of tough root vegetables, almost any form of produce works well.

Scroll down this infographic to know everything!


Source: PartSelect.com

Recipes 0 comments on Soup For The Soul – For Rainy Monday Nights

Soup For The Soul – For Rainy Monday Nights

It isn’t a secret that food is a means of comfort. During hard-working days, lunch break is greatly welcomed, and the perspective of dinner is what makes us last till the finish line of that oh-so-long Monday. Comfort food is what I crave when I am hit by the blues. I can’t explain this feeling that envelops your heart and tries to take you down. Maybe it’s January and the end of the Holiday season, maybe it’s the load of work that comes with every new year, or maybe it’s simply the general contagious mood. Whatever the reason, I try to get out of it using different methods that generally involve cooking or dining with people I genuinely love. For the days when there are no plans and everyone is too tired to go out, I like to make myself and the hubby something fast and comforting to have in front of the TV (if you’ve been following me, you should know I’m currently obsessed with Sherlock Holmes). This soup is truly for the soul. I made it on a whim with a few vegetables I had lying around the fridge. It’s the ideal meal for a rainy night in. Just make sure you get freshly baked bread on your way home from work.

soup for rainy monday nights

Easy Vegetable Soup For Rainy Monday Nights

What you’ll need (for 2 persons):

  • 1 medium onion, diced
  • 6 small zucchinis, sliced
  • 2 medium carrots, sliced
  • 1 tsp tomato paste
  • 1 liter of water (or chicken stock)
  • Fresh coriander leaves
  • Chili powder, optional
  • Salt and Pepper, to taste
  • 3 Tbsp olive oil

How to make it:

  1. In a large pot, heat 1.5 Tbsp of olive oil on low heat. Add the diced onions and toss until slightly golden
  2. Add the diced zucchinis and carrots and toss until slightly golden on high heat, then season with salt and pepper
  3. Add the tomato paste, toss just once to cover the vegetables then add the water and bring to the boil
  4. Once the water is boiled, lower the heat, season again with a bit of pepper, 1.5 Tbsp of olive oil and chili powder to taste, then let it simmer till it thickens
  5. When the soup is almost done, add some fresh coriander leaves and mix them in

soup for rainy monday nights

Serve hot and don’t forget to dip that fresh bread in!

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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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Recipes 2 comments on When In Doubt, Go For Asian Stir-Fry

When In Doubt, Go For Asian Stir-Fry

Countless are the weeknights when you crave something good to eat that doesn’t require a lot of work. Because we are Asian-food obsessed, we find ourselves thinking about¬†this dish whenever we are¬†tired after a long day but still want to make a healthy dinner at home. We make it so often that a good quality wok became a necessity, which is why we got a jumbo-sized one that makes our cooking worry-free when it comes to stir-frying and¬†cleaning afterwards. ¬†We also make this dish when we’re having a few friends over and want to cook something easy and tasteful while enjoying their company at the same time.

For this Asian Stir-fry recipe, you’ll just need a cutting board, a good knife and a wok.

Ingredients you’ll need (for 4 persons):

Asian Stir-Fry | breadonbutter

  • 4 medium-sized carrots
  • 250 g baby peas in their shells
  • 250 g bok choy
  • 2 Tbsp fresh ginger
  • 250 g¬†baby corn
  • 10 medium-sized mushrooms (optional)
  • 1 red onion or 3 spring onions (optional)
  • 6 garlic gloves
  • 4 Cabbage leaves (optional)
  • 400 g beef, sliced (optional)
  • 2 Tbsp Fish sauce
  • 2 Tbsp sesame oil
  • 4 Tbsp low-sodium soy sauce
  • 1 Tbsp Mirin

How to make it:

Asian Stir-Fry | breadonbutter

  1. Slice the carrots, ginger, mushrooms, onions, garlic and cabbage thinly.
  2. In the wok, toss the ginger, onions, carrots and garlic with the sesame oil and fish sauce. Stir fry until slightly tender.
  3. Add the the beef and cook for 2-3 minutes.
  4. Add the baby peas, corn, cabbage leaves and mirin. Stir fry until all vegetables are tender.
  5. Add the bok choy and soy sauce and toss until the bok choy are tender.

Asian Stir-Fry | breadonbutterAsian Stir-Fry | breadonbutter

Serve hot with soy sauce on the side for those who love themselves some extra sauce.

Note: You can also find Gluten-free soy sauce at any supermarket, making this dish also suitable for gluten-allergic people. 

Asian Stir-Fry | breadonbutter

Are you a fan of stir-fries? 

P.S.: Click here for an easy and delicious Bok Choy hot salad.

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and HERE to get your daily Breadonbutter news on FACEBOOK

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Recipes, Salad Series 1 comment on Strawberry Spring Salad Mix With Sweet and Sour Dressing

Strawberry Spring Salad Mix With Sweet and Sour Dressing

Spring is definitely here, which means it’s time for salads and freshness. For those who like a nice mix of fruits and vegetables in the same bowl, this recipe is pure satisfaction. You can have it on its own as a light dinner or coupled with any type of protein you prefer. Our favorite Chef Jean made it a few weeks ago and I can tell you it was healthy and delicious. The dressing is quite special as it contains loads of vitamins, healthy sugars and¬†high levels of nutritious benefits¬†that are all found in poppy seeds (also potentially an anti-cancer source). We love experimenting with different kinds of dressings and this one was one of the top ones in taste and benefits. Here’s the recipe of this zestful¬†salad.

Colorful Strawberry Spring Salad Mix 

spring salad mix | breadonbutter

What you’ll need:

spring salad mix | breadonbutter

For the salad

  • Mix of greens (our choices: butter lettuce, rocket leaves, and lollo rosso)
  • 1.5 cups sliced strawberries
  • 1 cup sliced and peeled oranges
  • 1 large red onion, sliced thinly

For the dressing

  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice (preferably freshly squeezed)
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp poppy seeds
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

How to make it:

  1. In a large bowl, mix the lettuce and onion slices, then decorate with the oranges and strawberries
  2. In a smaller bowl, mix all of the dressing ingredients and pour over the large bowl of salad

Serve and enjoy the mix of flavors and freshness!

spring salad mix | breadonbutter

For other fresh salad ideas, click here.

What’s your favorite ingredient to put in your salad?

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and tag us if you try our recipes and tips #breadonbutter


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):


– 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


How to make it:

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


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.


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




As simple as that ūüôā

Lurpak Cook's Range, Recipes 1 comment on Brown Vegetable Rice With Lurpak Cook’s Range

Brown Vegetable Rice With Lurpak Cook’s Range

Today I present you with the second recipe of the Lurpak Cook’s Range collaboration series. The product used here is the Cooking Liquid. This product is the ideal balance of Lurpak Butter and Vegetable Oil. The butter’s role is to give the dish you’re cooking a delicious taste and golden finish, while the vegetable oil prevents it from burning. This product is great for pan frying meat, fish and vegetables and also works wonders for roasting, greasing tins and even baking! Shake it well before use and store it in the fridge.

Lurpak cook's range cooking liquid

One of the recipes we made using the Cooking Liquid was a delicious Brown Vegetable rice with shrimp skewers. There you go. Enjoy! ūüôā

Brown vegetable rice with shrimp skewers: Preparation: 15 minutes ‚Äď Cooking time: 45 minutes


Ingredients: (for 2 persons)

For the brown vegetable rice:

  • ¬†Brown rice
  • 20 Whole green peas
  • 2 large carrots
  • 5 fresh Ginger clove
  • 2 fresh Red Chilis
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons cooking liquid
  • 1 teaspoon olive oil

For the shrimps:

  • ¬†9 king prawns, headless but with tail
  • 1 tablespoon of¬†cooking liquid
  • 1 teaspoons Ginger powder
  • 1 teaspoon Chili powder
  • Salt and pepper
  • Dash of olive oil


  • ¬†Make the brown rice (for 1 cup of rice, 2 cups of water): Wash the rice. Boil the water with 1-teaspoon olive oil. When the water has boiled, add the rice, cover and simmer for 25 minutes. Turn off the fire and keep it covered for 5 minutes.
  • Marinate the shrimps in olive oil, ginger powder, chili powder, salt and pepper
  • In a pan, heat the cooking liquid and add the ginger and carrots. Cook for 2 minutes.
  • Add the chili and peas and stir for 1 minute.
  • Add the oyster sauce and stir for 2 minutes
  • Add the rice and stir for 1 minute
  • Add the soy sauce and stir until all vegetables are tender
  • In another pan, heat the cooking liquid and cook the shrimps 2 minutes on each side


Bon appétit!

Brought to you by:

breadonbutter x lurpak cooks range

Fun Things From Around, Recipes 0 comments on Fruits & Vegetables in Season: Fall

Fruits & Vegetables in Season: Fall

Often, we write down the ingredients to a recipe we’re dying to cook, head to the supermarket and find out the vegetables or fruits we need are not actually in season. To make your life easier, I’ve done a bit of research and compiled a list of fruits and vegetables that are in season for fall. That way you know what to expect at the grocer’s! Along with some of them, I’ve linked back to some recipes I’ve made using said fruits and vegetables to inspire your meals this week. Enjoy!:)

Before I let you in on the best fruits and vegetables in-season during fall, here’s a list of some fruits and vegetables available all-year round:

Vegetables: Asparagus, Beets, Broccoli, Carrots, Celery, Cucumber, Greens (Kale, Spinach, Lettuce, Watercress, Cabbage, etc.), Green Onions and Leeks, Mushrooms, Onions, Potatoes, and Radishes.

Fruits: Apples and Bananas

And now for your fall list:

Fall vegetables


Fall fruits

For recipe ideas:

– With Corn on the cob: Corn Side Salad

– With Eggplant: a nice Lebanese dish

– With Mushrooms: Baked Cheesy Mushrooms

–¬†Using Chiles: BBQ-ed prawns with chili sauce

Recipes 0 comments on Asian Inspiration

Asian Inspiration

In the last few weeks, it’s been so hot that fresh meals and snacks are all you feel like having. Last week at home for lunch, I was looking for a light, vegetarian meal. So I decided to improvise. My love of Asian food as well as an inspiring dish Marielle’s mom once cooked, made me go out and buy all the ingredients that looked fresh and decided to mix them with all the seasoning I love.
Here’s what you’ll need:
– Vegetables of your choice. I personally chose: 
   – Carrots
   – Fresh ginger
   – Celery
   – Spring Onions
   – Fresh Mushrooms
   – Green Beans
   – Bamboo Shoots (I couldn’t find fresh ones so I bought a can)
– 4 teaspoons of Honey
– The juice of half a Lime or Lemon
– Salt and Pepper
– Soy Sauce
– Worcestershire Sauce
– Sesame Oil
1) Wash all of your vegetables well and cut them into bits, slices, or any other form you like

Spring Onions


Fresh Mushroom

Fresh Ginger

 2) Put them all in a casserole and add soy sauce, sesame oil, and worcestershire sauce.
The quantity of all 3 is the same and depends on how much sauce you’d like.

Soy Sauce

Sesame Oil

Worcestershire Sauce

3) Mix on high fire

4) Add 4 teaspoons of honey and half the juice of a lime and continue mixing until the sauce thickens and the vegetables become soft

And enjoy it with rice

 A simple and flavorous dish!