Cooked Oatmeal with Baked Apples and Maple Syrup

photo 3

I don’t know if age has affected my metabolism but my weight sure has been creeping up little by little despite my lifestyle being the same. And it has become frustrating. I watch my diet, I am careful not indulging on sweets too often, I go to the gym everyday but the weight is not bulging. What to do?? Well i thought i would take the bull by its horns as we say in French, and try to find solutions to fix this problem. And this week, this is what i have done:

1. I am trying to go to bed earlier to get more than 7 hours of sleep

2. I talked to a personal trainer so he can vary my exercise routine

3. I am trying to eat every 2-3 hours as suggested by the trainer and health experts.

3. And I am trying to fix a more balanced and copious breakfast which includes a bit more carbs than what i have been eating.

As suggested, I am trying to eat more proteins and more carbs. So this week my breakfast has essentially been  3 white scrambled eggs, and oatmeal.

Oatmeal has never been a favorite of mine, but I always have some at home, because it makes for  a quick balanced breakfast if nothing is around. I have always cooked it with milk and added fresh fruit to it which gets boring quite fast.

This week, having more time, I have been playing with various ingredients to make this boring oatmeal much more pleasing to my tastebuds. Yesterday, I used fresh coconut, today I used apples.

photo 4

Ingredients for 2-3 :

  • 1 apple peeled and sliced.
  • 1/2 cup of pecan halves
  • 1 cup of oatmeal
  • 2 cups of regular milk ( I used Fat free Lactaid)
  • 1 tbsp of Good Quality Maple Syrup
  • 1/2 tsp of vanilla extract
  • 1 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  • a pinch of cinnamon ( optional)
  1. Turn the oven to 475.
  2. Place the sliced apples into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar and some cinnamon if you want. Stir to coat the apple slices with the sugar and cinnamon.
  3. Empty those apples sliced onto a deep flexipat that you would have placed on a perforated sheet.
  4. Place the pecans on the other half of the pan so that they will roast as the same time as the apples will bake.
  5. Cook both in the oven for 5 minutes.
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal,  and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave.Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and a pinch of Cinnamon.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked apples.
  10. Mix and drizzle some maple syrup. Break the pecans in small bit and sprinkle them on top of the oatmeal. Et voila!!!

photo 2

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)

Tropical Oatmeal Breakfast


School has been over for about a week for me, and I will tell you: I am liking it😉 It is nice to wake up a bit late, not being on any type of schedule and do whatever I want to do. This week has been all about recharging and resting. For many people, recharging may mean different things, but for me this means going to the gym, cook, read, and hang out in my backyard. And this is exactly what I have been doing. I know.. I have not been much productive, but we have to recharge sometimes, right???

Well among the things I have been doing, one has been of course playing in my kitchen. This week, I have been playing with my breakfast. I wanted to add variety to this boring oatmeal i am trying to eat so today I will share with you my Tropical Oatmeal.


Ingredients for 2-3 :

  • 1 fresh mango sliced and cubed.
  • 1 fresh coconut or about 1/3 cup of coconut flakes toasted
  • 1 cup of oatmeal
  • 1 cup of coconut milk,
  • 1 cup of regular milk ( I used Fat free Lactaid)
  • 1 tsp of Pure Madagascar Vanilla Extract
  • 2 tbsp of Muscovado Brown Sugar ( Raw Brown Sugar from the Mauritian Islands- to be found in special grocery stores)
  1. Turn the oven to 475.
  2. Place the diced mango into a bowl and sprinkle 1 tbsp of the Muscovado brown sugar. Stir to coat the mango with the sugar.
  3. Empty those diced mangos onto a deep flexipat that you would have placed on a perforated sheet. Set 1
  4. If you are using some fresh coconut, shave some coconut ( about 1/3 cup or even less) with a potato peeler and lay it on the flexipat as 2
  5. Cook both in the oven for 5 4
  6. Meanwhile prepare the cooked oatmeal. Place the oatmeal, the coconut milk and the milk into a medium-sized bowl and cook the oatmeal for 3 minutes in the microwave. Watch that the milk does not boil over. It will start rising at about 2 1/2 minutes.
  7. Stir and set aside to let the oatmeal expand and cool. I don’t like when it is too hot…
  8. Add the vanilla, and 1 tsp of brown sugar and stir.
  9. Divide the oatmeal equally in 2 or 3 portions in individual bowls. Then add the cooked mangos, and the toasted coconut to each bowl.
  10. Sprinkle some Muscovado Brown sugar over the fruits, and you may even want to grate more fresh 5
  11. Eat up;-)

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Thank you ;-)

Creme Brulee Oatmeal with Fresh Fruit


I hope that you had a restful week-end. I certainly have and this morning will be even tougher to go back to work. But I should not complain, summer is very near;-)

This week-end I had time to spend a little of time in my kitchen and since I had seen a recipe of Creme Brulee Oatmeal, I thought to give it a try, or several tries;-)photo

Ingredients for 4 individual ramekins:

  • 1 cup of regular oatmeal
  • 2 cup of milk
  • 1 egg
  • 1 tbsp of vanilla
  • 2 tbsp of maple, or brown sugar
  • 1/4 cup of brown sugar to sprinkle
  • fresh fruit

In the recipes posted on the internet, they cooked the oatmeal in the oven for a good 25 minutes. In my recipe, you can shorten this recipe considerably if you are cooking the oatmeal first in the microwave.

  1. Place all the ingredients above and mix well.
  2. Cook the oatmeal mixture in the microwave for 3 minutes using the large round mold and the octogonal 1
  3. Fill each individual bowls. I used Pot de creme of about 1 cup each, and individual tartlet 3
  4. Place the bowls onto a perforated sheet and cook them for 10 minutes in the oven at 400. IF YOU HAVE NOT PRE-COOKED THE OATMEAL IN THE MICROWAVE, YOU WILL NEED TO COOK THE OATMEAL IN THE OVEN FOR 20
  5. Sprinkle some sugar over each individual cups and broil, or cook at 475 for 2-3 minutes to caramelize the 4
  6. Serve warm with fresh fruits. Yummy;-)photo

Bon Appetit and Happy Cooking!!!

Strawberry, Basil and Tofu Smoothie

photo 4

What you guys eating for breakfast? I wish I had time to fix eggs in the morning, but I am not a morning person, and I rather sleep a little later than preparing a balanced breakfast. So if I don’t think to fix quiches the night before, i am left with eating cereal bars, peanut butter on wheat or a smoothie.

This past few days I was trying to figure out what to add to my shake/ smoothie to include more protein. I don’t like peanut butter in my smoothie, and I can’t really eat yogurt because it upset my stomach. That’s when I thought of tofu. I will say that I really like the texture of my smoothie. It was not too liquid or thick, and tasted great. I hope you will give it a try.

Ingredients for 1 smoothie of about 2 cups:

  • 1/2 of a container or about 8 oz. of the soft tofu shown herephoto 5
  • 1 cup of fresh or frozen strawberries
  • 1 tbsp of fresh basil
  • 1-2 tbsp. of honey, aguave, or brown sugar
  • 1 tsp of vanilla extract
  • 1/4 cup of almond milk if necessary to liquify the smoothie.
  1. Place all the ingredients into a chopper and puree until it is smooth.
  2. Add almond milk if necessary to make the smoothie to your liking.

Bon Appetit and Happy Cooking!!!

Fast and Yummy Mango Smoothie


Smoothies have never been a favorite of mine. Perhaps because they did not feel me enough, perhaps because they often looked complicated to make, and I never had all the ingredients to make them. Well it all changed this week. For some reason, my traditional breakfast did not suit with me this week. I did not feel like eating toast, or scrambled eggs or anything else really. But as a firm believer that breakfast should not be skipped, i scouted my fridge for something to eat. Fruits did not appeal to me… so what???? I had bananas getting brown and that’s when I decided that instead of wasting them, I could use them for a smoothie. I will tell you that I did not follow any recipe here, I just used what I had on hand and threw things here and there in my mixer.

Ingredients for 2 tall glasses:

  • 1 large banana
  • 1 mango ripe
  • 1 cup of milk ( almond, coconut or regular ) I used skim lactaid.
  • 2 tbsp of brown sugar, or honey, or agave.
  1. Place all ingredients besides the sugar in a mixer.
  2. Pulse
  3. Add sugar if you deem it necessary
  4. You may add more milk if you wish to make your smoothie more liquid.

You can substitute any fruit to the mango. One day i used strawberries, another day I used blueberries.

The recipe makes 2 tall glasses, so you can either share with a person in your household ( i did with my daughter Lisa one day), or you can keep one for snacks ( I also did that several days in a row.) Thos smoothies are very filling, and I was fully satisfied ans satiated. Give it a try, it is a nice healthy option for breakfast. Now I am a smoothie addict;-)

Bon Appetit and Happy Cooking!!!

Creme Brulee French Toast

On week-ends, I will indulge with yummy French bread and croissants. And of course I did just that this past week-end. Unfortunately I was so busy that I did not have time to have breakfast on Sunday so there was a lot of bread leftover by Monday. I don’t like to waste food, so I decided to use this bread for a yummy breakfast casserole that I knew my Theodor would eat;-).

This recipe was presented to me by one of my customer, but I tweaked it a bit.

You may use french bread, or brioche, or even challah, but white bread loaf works the best. It is not too soft, and not to hard so it absorbs the egg mixture really well.

Ingredients for 4:

4 slices of white bread  cut in 1 inch thickness ( which crust has been removed)

  • 2/3 stick of butter
  • 2/3 cup of brown sugar
  • 1 1/2 tbsp of corn syrup
  • 4 eggs
  • 1 cup of half and half
  • 1 tsp of vanilla extract
  • 2 tbsp of orange extract/ or brandy-flavored based orange liqueur such as Grand Marnier
  • 1/8 tsp of salt

First you will want to make the caramel. In a large saucepan, melt the butter and add the brown sugar and corn syrup. Stir until the sugar is dissolving and the mixture is bubbling.

Pour this mixture into the large mold.

Lay the bread over the caramel, and set aside.

In a large bowl, mix the eggs, the half and half, the vanilla extract, the orange extract, the salt. Pour this mixture over the bread, and place this mold into the fridge to rest for several hours, at least 8 hours or overnight.

Preheat the oven to 350 and when the oven has reached the temperature, place the mold and cook the casserole for 20-25 minutes  or until it is fluffy and a little brown.

After taking it out of the oven, let it rest a while so that it will not be so hot. Serve the French toast on individual plates Add a few fresh fruit on top of the French toast, and drizzle some of the caramel off the casserole. Et voila!!!

Bon Appetit and Happy Cooking!!!

Raspberry Smoothy

I love both of my children and I am always very proud of the little persons they have gotten. Of course as a mom of two teenagers, there are days when I am ready to pull my hair out because of the things they do, or the papers they sometimes bring home. Well today Lisa did something that made me feel so so proud.  As I got home today, I found Lisa in my kitchen with various ingredients on the counter. Lisa is a great help in the kitchen, and she will at times fix herself dinner, but it is very rare that I will see her in the kitchen in the middle of the afternoon so having her in my kitchen took me a bit by surprise. But I stayed and watched her do… She put a dash of things here, and a sprinkle of this and that and it was all finished. She did not look at a recipe, and when it was ll done it was very very yummy!!! I dare you to try!!!

Ingredients for 2 smoothies:

  • 2 cup of crushed ice,
  • 1 1/2 cup of fat free strawberry yogurt,
  • 1 cup of raspberry,
  • 1/3 cup of milk,
  • 2 tbsp of sugar.

In a chopper or in a blender, place all the following ingredients and pulse until the mixture is smooth and free of lumps. Pour into glasses, decorate as you wish and enjoy!!! I did even though it was not intended for me.

Bon Appetit and Happy Cooking!!!

Brioche the Quick Way

A large portion of my family came to visit this past few weeks. It was so nice;-) It had been almost 8 years since someone came from Europe to see me so i was really thrilled to have them all even though they were 6. Of course, i wanted them to feel at home and be treated like kings so i cooked them breakfast, lunches and dinner. Some days, I fixed them the real American treat ( bacon, egg, and hash browns). Other days I fixed them a simple breakfast with fresh bread and croissant. This week-end, I thought I would bake a brioche. They are so yummy when they come out of the oven with some good butter and yummy marmalade or jelly;-) Unfortunately i was a bit overwhelmed with a  few things so I fixed the “quick” brioche because it takes a bit less time and can be made in a mixer whereas the original brioche needs to be mixed and molded by hand. This quick recipe is easy and works every time. Give it a try, the brioche is so good, almost as good as the original!!!

Ingredients for 2 loaves: 1 pack of dry yeast, 1/3 cup of warm water, 4 cups of sifted flour, 3 tbsp of sugar, 1 tsp of salt, 1 1/2 cup of butter at room temperature, 6 eggs lightly beaten, and 1 egg lightly beaten with a tbsp of water for glazing the brioche.

In a small bowl, mix the yeast, warm water and the 1/4 cup of flour. Place the bowl in a bowl filled with hot water. Let the mixture rest until the mixture is starting to make bubbles. Meanwhile mix the flour, the sugar and the salt in another bowl. Cream the butter in an electric mixer until it becomes fluffy. Add the flour to the butter alternating the flour with the eggs, but keep 3/4 cup of flour for later. Once all has been added, beat the mixture at a medium speed for 2 minutes. Add the remaining 3/4 cup of flour, scrape the dough from the side and try to make a ball. Place the ball into a bowl. Cover the bowl with a plastic wrap and let it rise for 2 1/2 to 3 hours and let the dough rest in a warm place. The dough should double in size. Remove the plastic wrap, work the dough with your hands, make two balls and place them in two rectangular brioche or bread mold. Cover the mold with a cloth and let them rest for another 6-8 hours or overnight. Glaze the brioche with the egg wash ( 1 egg beaten and 1 tbsp of water) and cook the brioche for 15- 17 minutes at 425. Remove the brioche from the oven. Let them cool a bit, then slice them in 1/2 inches slices and devour with butter and marmalade. YUM;-)

Bon Appetit and Happy Cooking!!!

Easy Poached Eggs For Breakfast

This morning, when I got back from the gym, I was looking for something to eat. Nothing, nothing really appealed to me. And since I did not want to negate my work-out, I decided to fix eggs. I had some roasted summer vegetables left over in my fridge from the night before and thought it would be a good addition to my eggs.

Ingredients for “6 poached eggs”:

1 1/2 cup of roasted vegetables ( I had zucchini, baby tomato,  and squash left-over that I had grilled in the oven for 8 mini at 400 with fresh herbs), 6 eggs, salt and pepper, 1/4 grated parmesan

First mix the parmesan into the vegetables. Then spoon the vegetables in each opening of the round mold tray. Break an egg on the top of the vegetables, sprinkle with some salt and pepper. Place the silpat on top of the round tray.

Place the tray into the microwave and cook for 80 sec.

ET voila!!!

If you did not like the way the eggs looked cooked in the microwave, place the tray into the oven and bake the eggs for 6 minutes at 375 or until the egg white is firm and the yellow is still runny.

Bon Appetit and Happy Cooking!!

Green Asparagus and Boursin Breakfast Quiche

This past Monday, as I came down into my kitchen for breakfast, I suddenly realized that there was nothing for breakfast except bread and croissants ( What a pity;-). And of course those items were nothing I cared to eat. So knowing how important breakfast is, I set up to prepare me a “tartine” of whole wheat bread and peanut butter. And I did prepare it, but looking at it really did not inspire me. So I left for work with an empty stomach ( yes, i know…). So guess what I did when I arrived home that evening, i made sure to prepare something for my breakfast. Quiches are the best things in the world. You can just about add anything in it. So since I had lots of green asparagus and cheese is always a great addition since it adds flavors, I looked for something that would “marry” well with the asparagus…. And i found Boursin;-)

Ingredients for 12 cupcakes size quiches or 6 larger one: 6 eggs, 2 cup of milk ( or skim milk, or even heavy cream), 30 asparagus, 1 boursin cheese ( I used parsley and garlic, but shallots would work well as well.), 1/2 tsp of salt, 1/4 tsp of pepper.

Trim the end of the asparagus by breaking them. Then cut the asparagus in 1/2 inch segments. Place the asparagus in the round mold, cover the mold with the silpat and cook in the microwave for 2 minutes. Divide the asparagus equally in the tray that you will be using. In a large bowl, break the eggs, add all the other ingredients and stir to mix well. Empty the content equally in each opening of the tray and cook for 15 minutes. 

Bon Appetit and Happy Cooking!!!