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February 1, 2017

Matcha Crepes with Matcha Cashew Creme

Tomorrow (February 2) is Crepe Day! In France, this holiday is actually called La Chandeleur. In case you are interested in the history and not just the crepes, it’s a religious holiday that marks the day of the presentation of baby Jesus to the temple. There are also some parallels to our Groundhog Day, where there is a French proverb that talks about winter either getting shorter or staying longer depending on whether there is dew or frost on the morning of Chandeleur. Either way, everyone eats crepes, so it’s a win-win, right?

I figured, what better to celebrate than to bless us all with a healthy, but decadent crepe recipe?! These aren’t just any ordinary crepes either- we are going all-out with matcha crepes, matcha cashew creme, and edible flowers cuz we’re feeling extra. These crepes get their gorge, rustic color from buckwheat flower. Contrary to popular belief, buckwheat is actually not wheat, but it is a gluten-free, grain-like seed.

So if you don’t do gluten, buckwheat should definitely be in your back pocket as a healthy carbohydrate option. (maybe not literally in your back pocket, cuz that could get a little messy.) It’s a great source of manganese, copper, and magnesium, which we could all benefit from a little more of.

If you have been following me for a while, then you know how much I loooove matcha. It is full of antioxidants, like EGCGs, polyphenols, and magic L-theanine. L-theanine is an amino acid that gives a calm, but alert feeling to the body. Matcha is just downright amazing, and I have it everyday. Naturally, it’s upping the nutrition punch of this recipe.

If you haven’t made cashew creme before, you will love! It is delicious with only a few staple ingredients, it’s completely vegan, and is a great source of zinc, manganese, magnesium, phosphorus, and get this- 100% of the Recommended Daily Intake in copper. Copper plays a role in everything from iron transport to antioxidant defense, to connective tissue formation. Translation? Copper is super important! Cashews got your back! 😉

Here is my twist on a classic French staple- the crepe. Bon appetit! I could see an epic “crepe cake” (so trendy on insta) being made from this by alternating layers of crepes and creme as tall as the Eiffel Tower. It would make for an epic and ‘gram-worthy centerpiece, to say the least.

Matcha Crepes with Matcha Cashew Creme

For the Matcha Crepes:

1 cup buckwheat flour

1 1/2 teaspoons coconut sugar

1 teaspoon matcha powder

1 cup cashew “milk”, or milk of choice- hemp, flax, coconut, etc

2 eggs

1 teaspoon coconut oil, melted, plus 1 teaspoon for greasing the pan

1/2 teaspoon vanilla

Fruit and edible flowers, for garnish (optional)

For the Matcha Cashew Creme:

1 cup cashews, soaked 4 hours to overnight

1/2 cup soaking water, reserved

4 dates, pitted

1/2 tsp vanilla extract

1 tsp matcha powder

To make crepes, combine dry ingredients, and mix to combine. Add liquid ingredients to dry, and mix until you have a smooth batter. It should be thinner than a pancake batter. Over medium high heat, grease a pan that has a base the size you would like your crepes to be. Alternatively, if you have a crepe maker, you may use that.

Add thin layer of batter to the pan, enough to just coat the base. Using a rubber spatula after 15 to 20 seconds, you can gently work around the edges. If they do not pry up, the crepe is not ready yet-it can take 30 seconds to a minute. Once the edges come up, you can gently work the spatula under the crepe enough to peel it up and flip it over. The other side only needs a quick kiss from the pan, about 10-15 seconds. Set crepes aside. You can keep them under a warm, damp towel to keep them from drying out.

To make the cashew creme, add all ingredients to a high speed blender. The consistency should be that of sour cream, where it holds a dollop shape and spreads easily. If it’s too thick, add a tad more water, but definitely err on the side of caution- it’s not so simple to fix a too-thin creme.

To assemble, simply spread a layer of creme on a crepe, and wrap or fold however you prefer. Garnish with fresh fruit and edible flowers, if desired.

Are you a Francophile and crepe lover like me? What are your plans for the weekend? Probably something Superbowl related, but in my case, I will be studying, er… cramming for midterms!!

Talk soon, mes amours!

XO,

Alexandra

January 27, 2017

Sweet and Easy Date Paste

Today’s post is a fun one! (I know “date paste” sounds a bit questionable, but bear with me). It’s a quick, easy recipe that literally anyone can make. Honestly, it is next to impossible to make this wrong. All you need are Medjool dates (truly nature’s candy, as they are quite sweet and almost caramel-y), and water. So simple, right?

So, how bout them “all natural” sweeteners? There are so many refined sugar-free sweeteners floating around on the market (agave, coconut nectar, brown rice syrup, to name a few) but it’s so simple to make your own 2-ingredient date paste and keep it in a cute jar in the fridge to use whenever a recipe calls.

Plus dates are a good source of potassium, some B vitamins, and fiber, so they have an added nutritional benefit over white sugar and many other sweeteners in that regard. Really, what other sweetener is going to have some blood-sugar balancing fiber??

It’s important to remember that not all “natural” sweeteners are created equal. That natural halo can actually be misleading. Take agave nectar for example. It is highly processed and has been treated in a way that any beneficial compounds and enzymes are destroyed. Agave Nectar is not a sweetener that I recommend consuming on a frequent basis. Whenever we process a food product, the more likely it is that beneficial compounds are removed by the sheer nature of the processing (chemicals, heat, pressure, etc).

If keeping beneficial nutrients of food up (enzymes, phytochemicals, antioxidants) and the processing down interests you, this date paste is going to be your jam, er paste. Even dietitians like to have a sweet treat, and this is one ingredient that I like to have on hand to maximize the nutritional value of my homemade treats if I have the option. It’s rich, caramel-y, and holds up well in recipes.

Let’s cut straight to it and get to the no-brainer recipe!

Sweet and Easy Date Paste: Two ingredients, Refined Sugar-Free

1 cup Medjool dates, pitted and soaked 4 hours or overnight, soaking water reserved

1/4-1/3 cup reserved soaking water

Add dates and 1/4 cup of water to a high speed blender. Blend until smooth. If mix is too thick, add more water, one tablespoon at a time.

Yields about 1 cup

Fave ways to use date paste:

Stirred into tea lattes
Substitute for sweetener in baking recipes (quick breads, muffins, cashew cream)
Sweet element of marinades/dressings
Over banana ice dream
As a raw, vegan caramel sauce sub
Any recipe that calls for honey, coconut nectar, or liquid sweetener

Have you used date paste before? I would love to know if you try adding this to recipes. I’m always looking for recipe inspiration, so tag me on insta (@bouquetsandbaguettes) so I can see how you use it!

Have a fab week!

XO,

Alexandra

January 12, 2017

Miracle Routine for Clear, Youthful Skin

Today’s topic is a bit of a sensitive one for me: skincare. I have struggled with acne (mostly hormonal) for too many years, and I have tried every product under the sun to help me keep the breakouts at bay. I could write a whole book on my experiences. Have a question about what has worked and what hasn’t, especially for hormonal acne? Email me. 🙂

Quick note on nutrition- diet is crucial to skincare. There are amazing foods that can help banish breakouts and keep skin bright and plump. On the other hand, there are so many foods that can do more harm than good, and they are not the same for everyone. I highly recommend doing a food/skin journal to find your trigger foods. Simply write down what you eat every day for a week or two, and how your skin looks and feels. I promise you, it will teach you a lot!

Now back to what we put on our face, because that has a major impact, too.

I’ve now hit that lovely point in life where the battle shifts from fighting breakouts to fighting breakouts and wrinkles. It is no easy task to keep your youth while simultaneously trying to banish the bane of your youth, am I right? Tell me I’m not the only one in this boat!

Anyway, after years of experimentation (full of countless duds and a few successes), I have hit a sweet spot in my skincare routine. The combination of products I’m sharing today has not only helped me to keep my skin clear, but it’s also helped me fade post-acne marks, and keep my skin glowy and youthful.

1. Peter Thomas Roth Pumpkin Enzyme Mask

This mask saves my face! It does wonders for breakouts, clogged and enlarged pores, and hyper-pigmentation. I use this once a week to keep my skin clear, and to help fade post-acne marks. My post-acne spots have definitely faded as a result of using this mask! Plus it smells like pumpkin, so there’s an added bonus 🙂

2. The Face Shop Firming Moisture Mist

I am low-key obsessed with K-beauty aka Korean skincare. Korean women have such amazing skin, and if you have never googled “10-step Korean skincare routine”, prepare to have your mind blown. This is a really nice toner that I just spray on morning and night before my moisturizer. It helps keep everything looking smooth and plump.

3. Yes to Coconut Ultra Hydrating Overnight Eye Balm

This eye cream hits all the points I was looking for: 1. All natural with no icky ingredients 2. Really good price point (not about to break the bank for eye cream) 3. Does what it says it does. Are the results jaw-on-the-floor dramatic? No, but I wake up with undereyes that are well hydrated, which is key for making those fiiiiine little lines less noticeable. Right now, my anti-aging philosophy is about prevention, not seeking out the fountain of youth.

4. The Face Shop White Seed Brightening Lotion

Again with the K-beauty (surprise, surprise). I have always been one to back away slowly from moisturizer, because as an oily-skinned girl, I have tried too many that left me feeling oilier and like I was wearing a thick, pore-clogging mask #notcute. Which led to breakouts and then discontinuing the use of said moisturizer. SO not the case with this one. This is truly the first moisturizer that has not broken me out and actually enhances my skin. It goes on feeling very light (almost like a serum), and over time I have noticed my skin tone looking brighter and more even. Game changer, for sure.

5. Neutrogena Oil-Free Acne Wash Pink Grapefruit Scrub

Ahhh yes, the good old standby from my freshman year of college. I used this several years back and my skin was great at the time, so I figured why mess with a good thing? It’s a trusty cleanser that isn’t too harsh or abrasive, and the salicylic acid keeps my pores from getting clogged. If this was good enough to hold precious real estate in my shower caddy back then, it can surely hold a place in my post-dorm shower now.

Please know how much this subject means to me. If you are someone who has, or still is dealing with acne and breakouts, I feel you! It can shake your self-esteem to the core and consume your thoughts all.day.long. I am so particular about what goes on my skin, so you can be assured that these products are real deal game-changers. If this post helps even one person, I am sooooo thrilled!

Let’s keep the convo going- do you have any ride-or-die skincare products that have totally changed your skin for the better? Anything that I should try? Tell, tell!

XO,

Alexandra

January 6, 2017

Mille Fleurs and Resolutions

Happy New Year! I hope that your 2017 is starting off fabulously! The promise of a new year is always so bright, and our energy and motivation are at a major high. I love that feeling! Whether you find yourself setting resolutions or not, there is never a wrong time to set goals to better yourself, be it in the health and wellness sphere or otherwise.

As I delve into a course on self motivation and behavior change in my master’s program, I thought it would be fitting to share a few tips that are scientifically proven to make you more likely to keep any goals or changes you implement. Six months out, less than half of those who make resolutions are still keeping them! (Depressing, right?!) Keep reading so you don’t drop your goals by summer.

Have a clear road map

You cannot get to your destination with only a vague idea of how to get there. Say you want to “get fit” or “lose weight”- great! But do you have a specific plan??? How are you getting there? Without a clearly laid out plan, you can end up wasting time and money meandering around, and may ultimately be frustrated that you are not achieving your goal. Do your research, lay out the when/where/how, and don’t be afraid to consult an expert (such as a dietitian nutritionist, like myself). The experts are there to help you navigate.

Build your support squad

Get friends and family involved- let them know your goals and ask them to hold you accountable. The simple act of telling people out loud automatically makes you more likely to stick it out when things get tough. Plus, studies show that success is significantly increased when you have people cheering you on and standing by you when you need an extra push.

Know that the path is not straight and smooth

We all hit bumps and get off track. It is part of being human (even the experts are human, so don’t think we have it all together, because that is just.not.true). Be gentle with yourself, and acknowledge from the get-go that there will be times that you stumble.

There are two ways of dealing with falling off the wagon- you stay down and let it run you over (ouch), or you dust yourself off and move the heck on. Devise a plan with techniques of how you will deal with the slip-ups before they happen (which means being real about your triggers and temptations), and you will be prepared to get back up and kick butt again.

I would love to know if you have any goals for this year, and the techniques you will use to get there! On a completely different note, it has been a little while since I have done a restaurant review, so get excited, because today I am sharing a San Diego gem: Mille Fleurs!

Buckwheat blinis with caviar, smoked salmon, shallot creme fraiche, and watercress

Mille Fleurs is nestled in beautiful Rancho Santa Fe, and serves French California cuisine. I love that they hold the farm-to-table philosophy, getting fresh produce daily at Chino Farms. You can absolutely tell how fresh and flavorful the ingredients are, and each dish is composed beautifully.

Duck breast and seared foie gras with celery root potato puree, blood orange-ginger sauce, and fried sage

The interior feels cozy and romantic with an old-money, classy vibe. The service is just right- they meet your every need with a smile and swiftness, while still making you feel that you and your guests are enjoying a private gathering free from interruption.

Four Mushroom Risotto with Burgundy truffles, garlic cloves, curly endive, chervil, and Parmesan

I highly recommend Mille Fleurs for special occasions and celebratory meals. They make the experience feel so special. The chef and his team make food that is impeccably delicious and totally insta-worthy. The food is never too rich or heavy, so even after a 3-course meal, I did not feel overstuffed or uncomfortable. The portions are just right.

Buche de Noel with chocolate, matcha mousse, meringue, and raspberry coulis

No part of my dining experience was less than spectacular. I literally felt like the menu was made for me because all of my favorite foods were incorporated- caviar, salmon, truffles, foie gras, matcha, meringue (I know, my palate is prettyyyy elevated lol). Traditional and adventurous eaters will easily find something they will enjoy. I can’t say enough good things- head to Mille Fleurs for your next special celebration. Valentine’s Day, perhaps? That dinner reservation would win major points with your date. You’re welcome. 🙂

Let me know- Do you have any resolutions this year, and how are you gonna get there? Also, if you go to Mille Fleurs, tag me so I can see (and drool over) what you order. Talk soon!

XO,

Alexandra

December 6, 2016

My Ride-or-Die Green Smoothie Bowl Base

HIIIIII! One of my favorite things to eat (and I guess everyone else’s, too, based on the mass amount of social media posts) is a smoothie bowl. They are quick, easy, and so dang delicious. Breakfast, lunch, dinner, it doesn’t matter because the smoothie bowl has your back…er, stomach.

Now you may be asking yourself, why oh why do I need another smoothie bowl recipe when there are like, 5 million floating the web? Here’s the deal- this smoothie bowl recipe is just for the base of the bowl, not all the toppings. I’m not gonna tell you how to top your bowl, but I will def offer suggestions. 🙂

It’s also so important to note that all smoothie bowls are NOT created equal. This is what I mean:

This bowl base is not going to spike your blood sugar like a crazy acai-strawberry-mango-pineapple bowl from the local juice bar will. All that fruit means a lot of sugar. And a large influx of sugar is going to jack up your blood sugar levels and make you even hungrier and lethargic later on. Not cool.

Fruit has this halo of health around it, but there is such a thing as “too much of a good thing”, which I will get into in a later post. For now, let’s just focus on moderating fruit, adding more greens, and pairing it with protein and a healthy fat.

The only sugar in this recipe comes from 4 coins of frozen banana. Just HALF a banana’s worth of fruit. This is a perfect portion to add creaminess to the bowl without too much sugar. The other essential part of the smoothie bowl base is the greens. If your bowl ain’t green, then you ain’t doing it right ;).

Blending greens into smoothie bowls is seriously the most no-brainer way to up the nutrition content. I will take every chance I can get to have some extra antioxidants, fiber, polyphenols, vitamins, and minerals. Most of us could use a little boost in that department. So if a green salad is not your thing, this green smoothie bowl will be.

A trick that I love is keeping bags or containers of frozen spinach/kale on hand rather than fresh greens for smoothie bowl purposes. One, because you don’t have to worry about accelerated nutrient loss or perishability, and two, because it adds to the thickness and cold temperature of the bowl. Genius, right?

The next critical element about the base of the smoothie bowl is protein. Protein is critical for satiety and blood sugar balance. Incorporating protein into a smoothie bowl will keep you feeling full, and you won’t spike and crash that blood sugar like you would without it. Protein+fruit= happy body.

Please use a protein powder that does not have any artificial ingredients or added sugar. Look for protein powders that use monk fruit extract as the sweetener. My two current faves are here and here.

The last element of this well-balanced bowl is the fiber/healthy fat boost from the flax seeds and chia seeds. The heart-healthy fats in these two seeds will also help to keep you full and bring down inflammation (what up, omega-3’s), so it’s great for a post-workout meal.

Now let’s get the recipe so you can go make it for yourself!

My Ride-or-Die Green Smoothie Bowl Base

~Makes 1 serving~

1 cup milk of choice (my fave is flax milk)

1 big handful spinach or other greens

1/2 of a medium frozen banana

2 teaspoons flax seeds

2 teaspoons chia seeds

1/2 teaspoon matcha powder

1 scoop protein powder- used this one

Put everything into the blender, and let it whir! Transfer to a bowl and add your toppings. For the bowl in this post, I used cacao nibs, granola, dragon fruit, and tahini. Bon appetit!

Tell me- are you a fan of the smoothie bowl? What are your go-to toppings? Make the bowl and tag me in your creations @bouquetsandbaguettes so I can see (and drool)! Have a fab rest of your week!

XO,

Alexandra

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