Chia pudding

Chia Pudding

Since I discovered chia seeds a few year ago, I eat them everyday ! I can not do without. My body is literally craving them ! I do eat them every morning for breakfast and when I am traveling I really miss them if I don’t take them with me in my luggage ! (more…)

Coconut lime macaroons




It’s that time of the year… it’s getting colder outside, the days are shorter and the holidays are coming closer. Perfect time for staying inside and doing lots of baking
Here is a recipe for coconut lime macaroons. You might be wondering about one ingredient in the ingredients list that is called aquafaba. Usually coconut macaroons are made with egg whites to bind them and keep them from falling apart. Now, a while ago someone discovered that the cooking liquid from your chickpeas or beans has the same properties than egg whites. So aquafaba is nothing else than the drained cooking liquid from beans. Yes it is quite amazing, I could not believe myself the first time I saw what can be done with aquafaba. Indeed you can use it as an egg replacement in baked goods or use it to make meringues, macarons and much more. 


Pumpkin Risotto with fennel and roasted hazelnuts


Making a good risotto is very easy! All it takes are a few good ingredients and some love.

Make this risotto for your whole family or for a fine dining with friends. The toasted hazelnuts and the roasted pumpkin seed oil gives it the little something extra …

Butternut squash quiche with pears and rosemary


Winter is here and this season is also synonymous for less abundance in fresh fruit and vegetables. I have to admit that winter is not my favorite season and, very often at the end of it, the beginning of spring is very welcome. Probably not just for me.

One of the main winter vegetables you can find everywhere right now is the pumpkin. And just because we don’t have that many vegetables in winter it doesn’t mean that cooking has to be boring. Instead, let’s get a bit creative with the winter squash and make a quiche with it. This should be a nice alternative to the traditional albeit delicious and comforting soups or purees.  

Fig squares


Fall is here, the leaves on the trees turn yellow and orange, the pumpkins appear on the market, the weather gets colder and there are these days when you just want to stay inside where it’s warm and cozy, and bake.

Simply Corn


I love wandering over the green market and being inspired by its produce to create dishes; maybe I come across a new produce or herb I never tried out. But the market is also full of its “classics”. As spring and summer are coming back more and more fruits and veggies are back at their respective times. I really enjoy seeing from week to week what is back in season… sometimes impatiently waiting for an item to be back! Asparagus, strawberries, ramps, peas, the list goes on and on. But in this post I want to talk about corn.


Couscous and Lentils Salad with Cranberries and Mint


Let’s talk about lentils!

Lentils might not be under the spotlight of the all favorite foods ever but I personally like to cook and eat them. If you are not already a lentil’s lover, I will show you through this recipe that working with lentils is easy and that they are delicious.


Plum and Apricot Sorbet


It is summer, it is hot, and juicy fruits are available in abundance. Let’s make some easy ice cream at home!


Zucchini velouté


You cannot imagine how happy I am when in spring, back at the farmers market, I see more and more produce becoming available, especially after a hard and long winter like the one we had this year in NY. I love wandering through the market and discovering week after week which produce is back again. To celebrate the abundance and beauty of fresh and available produce I created this delicious creamy but light zucchini soup that I like to serve cool. Very few ingredients, easy to make and keeps well for the next day as well.