French Recipes (Most Popular)
This soup, which is often thought to be a french recipe was actually invented in new york city. This is my take on it. Serves 4 people. This is generally served chilled. But I like it hot.
Packed thin chicken breasts and lunch meat make the prep time a breeze and simplify this classic dish!
French Toast made from whole grain bread and Egg Beaters
When you have cooked white fish and some brown rice you can make this for lunch!
Delicious on Salad or as a Chicken Marinade
A great low-carb breakfast, but beware - the serving size is small, and the stuff is incredibly addictive, so make sure you measure your portion and hide the rest in an inconvenient place!! Excellent served with cream.
Thought I would try this from the original Julia Child cookbook for Easter dinner.
oconut flour crepes are easy low carb desserts crepes perfect to satisfy your sweet tooth with no guilt. They are delicious stuffed with yogurt, fruits or nut butter. It is a 100% Dairy free, paleo and gluten free crepe recipe that all the family loves.
With a blender or wire whisk, mix all the ingredients together until the batter is smooth and there is no lumps.
***Note that if you put in any of the recommendations they are not added in the Nutritional Info (e.g peanut butter, syrup etc...)
With a blender or wire whisk, mix all the ingredients together until the batter is smooth and there is no lumps.
In a nonstick skillet, heat olive oil over medium heat. Use a 1/2 cup measuring cup to scoop the batter from the bowl into the pan.
(you could also add blueberries or chocolate sypup if you would like)
Tilt the pan a bit to distribute the batter to the edges (or close to them) so the crepe is as thin as possible. When little air bubbles start to pop up on the crepe (after about a minute or two, depending on the heat of your stove), flip it over with egg flipper. The crepe should be slightly golden brown. Cook on the other side for another minute or so, then transfer to a plate. Repeat for the remaining crepes.
Can be drizzled with maple syrup or a tablespoon of brown sugar for breakfast.
My favorite is, spread with Peanut Butter with a drizzle of maple syrup.Steamed asparagus, ham and cheese wrapped in the crepe makes for a filling lunch or dinner.Change it up:)
3 pounds of Fresh SALMON FILET
2 TBLS Pre-chopped GARLIC
2 large minced MUSHROOMS
1 TBSP Dijon Mayo
1 TBSP Basil Pesto
1 tsp CAPERS
1 tsp OLIVE JUICE
1 TBSP LEMON JUICE
1/2 Large VIDALEH ONION (minced)
1 tsp Ground CLOVES
t TBSP Pickled GINGER
1/2 tsp GINGER POWDER
1 TBSP Chopped DILL
1 TBSP Porto and Mushroom Finishing Sauce (made by Irresistibles)
4 Pats of salted BUTTER (Melted)
1/2 Chopped ONION
1 TOMATO, Small - Sliced in circles
1 APPLE, Medium - Sliced in circles
8 Large MUSHROOM CAPS
Lengthy cook-time, totally unhealthy. . . but absolutely delicious. . .
Modified from Barefoot Contessa. Rich and savory. Serve with crusty french bread to sop up the juice.
Got this from Feasting at Home blog.. it has a LOT of great fresh food ideas. I have been wanting to try this for a while. Soup is a big favourite in my home because it is nutritious, satisfying and it represents 3 ready made meals for my husband and I. We both cook so this is means simple clean up and easy planning. Enjoy!