I’ve been in France for a week and a half now and feel as if I’ve managed to maintain a healthier balance with foods this time around. Previous trips here have always led me to coming home five pounds heavier. However, since I just lost my baby making weight right before coming here I’ve made a conscious effort to keep those sneaky extra five pounds at bay. Here’s what I’ve been up to.
I’ve been juicing when in Paris, eating veggies when in the country side and jumping rope, hula hooping or walking in the forest for some light cardio, as well as empowering my whole being by practicing light meditation and stretching.
Disclaimer is that my practices aren’t perfect out here and not always consistent but I am happy with them nonetheless, because I am making an effort to work towards having the best of both worlds (i.e.decadent french foods, pastries, bread and no excess weight gain). I believe this can be done but I’ll let you know how it goes when I return back to the States next month.
Tomorrow I’m off to Berlin and don’t imagine the food to be as tempting, being the bread and pastries are my true love. Luckily, I hear that Berlin offers a large array of plant cuisine which I can’t wait to explore! On my way back to Paris after Berlin I will begin diving into the whole new Vegan bistro scene that has flourished since last being here two years ago. There are many new places to try along with some old time favorites. Looking forward to reporting back to you with a few new favorite spots!
In the meantime I leave you with this hummus recipe that I created on a whim yesterday for a beautiful lunch at my Mother-in-laws countryside home in Veneux les-Sablons (1 hour and a half South of Paris). I also share with you a photo of the magnificent view from my bedroom window here, that my words simply can not do justice.
I hope you’ll try making this recipe and enjoy it outside in nature with the ones you love!
- 1 jar garbanzo beans
- 11/2 lemons
- 2 tbsp tahini
- 2 roasted bell peppers
- 6 cloves roasted garlic
- 1/8- 1/4 cup extra virgin olive oil
- 1 tbsp nutritional yeast
- 4 chives
- To taste salt, pepper, paprika
- Preheat oven to 350 degrees
- Roast garlic and red peppers for 30- 35 minutes in foil with a little olive oil.
- Drain and rinse garbanzos
- Allow garlic and peppers to cool. Once garlic is cooled remove the peel.
- In a blender or a bowl using a stick blender, blend all ingredients together (except for the chives)until smooth and creamy. Add more liquid if necessary via lemon juice or evo.
- Transfer hummus to serving bowl. Garnish with chopped chives and a light drizzle of extra virgin olive oil and a sprinkle of paprika. Serve with country bread and or plat de crudités.