choisis la joie

(english: choose joy). my journey to healthier habits.

2 notes

chocolate banana (green) smoothie
ingredients
1 frozen, sliced banana
1.5+ cup coconut/almond milk
greens
2+ tbsp cocoa powder
1 tbsp honey
1 scoop vanilla protein powder
directions
start with the milk & banana. blend.
add in the greens. blend.
add in the powders and honey. blend.
enjoy!

chocolate banana (green) smoothie

ingredients

  • 1 frozen, sliced banana
  • 1.5+ cup coconut/almond milk
  • greens
  • 2+ tbsp cocoa powder
  • 1 tbsp honey
  • 1 scoop vanilla protein powder

directions

  • start with the milk & banana. blend.
  • add in the greens. blend.
  • add in the powders and honey. blend.
  • enjoy!

Filed under eat more veggies green smoothie

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packet-grilled radishes
ingredients
16-20 oz radishes
2 tbsp butter
2-4 cloves garlic
salt, pepper & garlic powder to taste
directions
slice radishes; dice garlic cloves and butter (into small pieces)
place all ingredients onto a double layer of foil
sprinkle with salt, pepper and garlic powder, and mix
fold foil into a secure packet
grill for 20 minutes or until radishes are tender

packet-grilled radishes

ingredients

  • 16-20 oz radishes
  • 2 tbsp butter
  • 2-4 cloves garlic
  • salt, pepper & garlic powder to taste

directions

  • slice radishes; dice garlic cloves and butter (into small pieces)
  • place all ingredients onto a double layer of foil
  • sprinkle with salt, pepper and garlic powder, and mix
  • fold foil into a secure packet
  • grill for 20 minutes or until radishes are tender

Filed under eat more veggies recipes

1 note

toffee sauce
ingredients
1 can (full-fat) coconut milk
2/3 cup lightly packed brown sugar
dash sea salt
splash vanilla extract
directions
add coconut milk and brown sugar to a medium saucepan
heat on medium to high heat until boiling, whisking occasionally
once boiling, reduce heat to medium-low and simmer
simmer for 30-40 minutes, whisking occasionally
turn off heat and add vanilla and salt
whisk in and let cool
ladle generously over desired delivery device, then pour the rest into a glass jar for the fridge
notes: recipe adapted from here. i lived in london once upon a time. they have sticky toffee pudding there. i have missed that dessert so, both because it is hard to get in america and because it is so far from healthy. but now? i think this sauce on my vanilla mug cake may just be the ideal, clean{ish…bad brown sugar!} and still deeelicious answer to my sticky-toffee-pudding woes! this sauce, though - i’m thinking pancake syrup, coffee, you name it! 

toffee sauce

ingredients

  • 1 can (full-fat) coconut milk
  • 2/3 cup lightly packed brown sugar
  • dash sea salt
  • splash vanilla extract

directions

  • add coconut milk and brown sugar to a medium saucepan
  • heat on medium to high heat until boiling, whisking occasionally
  • once boiling, reduce heat to medium-low and simmer
  • simmer for 30-40 minutes, whisking occasionally
  • turn off heat and add vanilla and salt
  • whisk in and let cool
  • ladle generously over desired delivery device, then pour the rest into a glass jar for the fridge

notes: recipe adapted from here. i lived in london once upon a time. they have sticky toffee pudding there. i have missed that dessert so, both because it is hard to get in america and because it is so far from healthy. but now? i think this sauce on my vanilla mug cake may just be the ideal, clean{ish…bad brown sugar!} and still deeelicious answer to my sticky-toffee-pudding woes! this sauce, though - i’m thinking pancake syrup, coffee, you name it! 

Filed under dessert sauce topping recipes real food

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my mama grew these beauties on her roof deck and boy howdy are they delicious. and this is coming from a tomato-averse individual, who wouldn’t, couldn’t! eat tomatoes up until about two years ago. seriously, i didn’t even manage salsa until college. and i still prefer them slow roasted in olive oil and copious amounts of garlic, and poured over burrata cheese and garlic toast. but these? these i could eat all day…fresh, pure, sweet, home-grown tomatoes. it’s enough to make a girl want to start a garden…

my mama grew these beauties on her roof deck and boy howdy are they delicious. and this is coming from a tomato-averse individual, who wouldn’t, couldn’t! eat tomatoes up until about two years ago. seriously, i didn’t even manage salsa until college. and i still prefer them slow roasted in olive oil and copious amounts of garlic, and poured over burrata cheese and garlic toast. but these? these i could eat all day…fresh, pure, sweet, home-grown tomatoes. it’s enough to make a girl want to start a garden…

Filed under eat more veggies home-grown tomato

23 notes

vanilla mug cake
ingredients
2 tbsp coconut flour
2 tsp vanilla extract
1 tsp honey
1 egg
dash salt
1+ tbsp coconut milk
1/4 tsp baking powder (optional)
directions
grease your microwave-safe mug
add all ingredients to mug
mix thoroughly
microwave 1:30-2 minutes
notes: people. seriously. this might be the best mug cake i’ve made yet. and it was all off the top of my head, because i can’t handle how many ingredients other people use. if you don’t use the baking powder, this is only SIX ingredients and it is full-on delicious. and with the berries? oh man, it was like strawberry shortcake but without the guilt. love. you could also use pretty much any topping you’d use on a white cake…this baby is versatile! also, on another note - the greasing of the mug is a crucial step i have been unfortunately skipping. it makes a world of difference in the clean up. use butter, coconut oil, cooking spray, whatever.

vanilla mug cake

ingredients

  • 2 tbsp coconut flour
  • 2 tsp vanilla extract
  • 1 tsp honey
  • 1 egg
  • dash salt
  • 1+ tbsp coconut milk
  • 1/4 tsp baking powder (optional)

directions

  • grease your microwave-safe mug
  • add all ingredients to mug
  • mix thoroughly
  • microwave 1:30-2 minutes

notes: people. seriously. this might be the best mug cake i’ve made yet. and it was all off the top of my head, because i can’t handle how many ingredients other people use. if you don’t use the baking powder, this is only SIX ingredients and it is full-on delicious. and with the berries? oh man, it was like strawberry shortcake but without the guilt. love. you could also use pretty much any topping you’d use on a white cake…this baby is versatile! also, on another note - the greasing of the mug is a crucial step i have been unfortunately skipping. it makes a world of difference in the clean up. use butter, coconut oil, cooking spray, whatever.

Filed under coconut flour honey mug cake recipes dessert

5 notes

gingerbread mug cake
ingredients
2 tbsp coconut flour
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp baking powder
2 tbsp blackstrap molasses
1 egg
1+ tbsp almond milk
directions
combine all ingredients in a mug
mix thoroughly
microwave for 2 minutes
notes: i seem to have a thing for gingerbread and molasses at the moment, so i figured why not indulge that? this is drier, more like a bread than a cake, but delicious. might be even better with a lemon icing, because what gingerbread isn’t made better with lemon icing? but so yummy on its own.

gingerbread mug cake

ingredients

  • 2 tbsp coconut flour
  • 1/2 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp baking powder
  • 2 tbsp blackstrap molasses
  • 1 egg
  • 1+ tbsp almond milk

directions

  • combine all ingredients in a mug
  • mix thoroughly
  • microwave for 2 minutes

notes: i seem to have a thing for gingerbread and molasses at the moment, so i figured why not indulge that? this is drier, more like a bread than a cake, but delicious. might be even better with a lemon icing, because what gingerbread isn’t made better with lemon icing? but so yummy on its own.

Filed under mug cake Blackstrap Molasses coconut flour recipes

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molasses spice cookies 
ingredients
1 1/2 cups blanched almond flour
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1/4 cup coconut oil or other shortening
1/4 cup blackstrap molasses
directions
combine dry ingredients in a medium bowl
add in wet ingredients, mix well
scoop onto lined baking sheet 1 tbsp at a time, gently press
bake at 350f 6-10 minutes
cool and serve
notes: recipe adapted from elena’s pantry. i had no baking soda on hand, so per google i used 3/4 tsp baking powder. if you’re not a big fan of blackstrap molasses, just use one of the milder forms!

molasses spice cookies 

ingredients

  • 1 1/2 cups blanched almond flour
  • 1/4 tsp celtic sea salt
  • 1/4 tsp baking soda
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/4 cup coconut oil or other shortening
  • 1/4 cup blackstrap molasses

directions

  • combine dry ingredients in a medium bowl
  • add in wet ingredients, mix well
  • scoop onto lined baking sheet 1 tbsp at a time, gently press
  • bake at 350f 6-10 minutes
  • cool and serve

notes: recipe adapted from elena’s pantry. i had no baking soda on hand, so per google i used 3/4 tsp baking powder. if you’re not a big fan of blackstrap molasses, just use one of the milder forms!

Filed under dessert recipes tried it liked it cookies Almond Flour Blackstrap Molasses coconut oil

2 notes

smoothie tips

Commenting on a post by a blogger who had a bit of blender trouble, I realized I haven’t posted much about smoothies lately.  Probably because I’m still working on the whole getting-up-early-enough-to-make-smoothies deal… but that’s another story for another day.  I wanted to share here the tips I gave in the comment:

"I have made more than a few smoothies in the last year and a half, and there are a few key things I have learned in that time.

- Many recipes online or in books assume you have a Vitamix or other equally powerful blender, that can make quick work of nearly anything.  If you are working with a normal - or even an old! - blender, you may have to adapt those recipes by chopping things up, and possibly even adding ingredients in stages.

- Normal and older blenders can sometimes struggle blending greens - they’ll get wrapped around the blades.  If you find that happening, try placing a different ingredient at the bottom. 

- Another way to deal with blenders that struggle with greens is to puree a bunch of greens in a food processor, then freeze, and just pull out a portion of the greens for each new smoothie.  I know this sounds like extra work, but I find it makes for a smoother smoothie and helps cut the bitter taste some greens have when freshly cut, which can help if you’re trying to convince kids/partners to try it out.  Also, this allows you to more effectively plan smoothie greens into a budget (or take advantage of a sale!).”

Hope those help!

Filed under tips and tricks green smoothie

1 note

egg & avocado
ingredients
1 haas avocado
2 eggs
garlic powder
salt & pepper
directions
spray a pan and set it on the stove on low heat
crack the eggs and mix them in a separate container 
slice the avocado in half and throw out the pit
slice the bottoms off each half of the avocado so they rest flat
place avocado halves in pan
pour eggs into center of avocado halves - and yes, they will pour over into the pan. this is okay. 
season with garlic, salt and pepper
cover pan and cook for 5+ minutes, until egg is cooked and avocado is slightly soft
notes: i only used one egg. that was a mistake. poor egg to avocado ratio. also, i cringed when the egg spilled out of the avocado, but it wound up being a decidedly good thing. (unless you like your eggs runny, in which case i would recommend putting the avocado in the pan for 5 minutes, and THEN adding the egg for another 2-3. also if you prefer your whites and yolks separate, skip the step where you mix the eggs in a separate container.) this was a perfect - and delicious - late dinner and i am excited to have it in my arsenal of quick-meals.

egg & avocado

ingredients

  • 1 haas avocado
  • 2 eggs
  • garlic powder
  • salt & pepper

directions

  • spray a pan and set it on the stove on low heat
  • crack the eggs and mix them in a separate container 
  • slice the avocado in half and throw out the pit
  • slice the bottoms off each half of the avocado so they rest flat
  • place avocado halves in pan
  • pour eggs into center of avocado halves - and yes, they will pour over into the pan. this is okay. 
  • season with garlic, salt and pepper
  • cover pan and cook for 5+ minutes, until egg is cooked and avocado is slightly soft

notes: i only used one egg. that was a mistake. poor egg to avocado ratio. also, i cringed when the egg spilled out of the avocado, but it wound up being a decidedly good thing. (unless you like your eggs runny, in which case i would recommend putting the avocado in the pan for 5 minutes, and THEN adding the egg for another 2-3. also if you prefer your whites and yolks separate, skip the step where you mix the eggs in a separate container.) this was a perfect - and delicious - late dinner and i am excited to have it in my arsenal of quick-meals.

Filed under avocado real food recipes tried it liked it