Recipes

Ingredients Greek yogurt 3 TBSP Mustard 3 TSP Chives OR Cilantro (coriander) OR Dill Parsley 1/2 Lemon Directions Remove the stems from the herbs Blend them with a blender or hand blender Add the mustard Add the lemon juice Blend again Add the greek yogurt Store in the fridge until serving Depending on whether you choose chives or cilantro (coriander), the taste will of course be very different. With chives, it's more spring-like.

Ingredients (for 4 people) 4 to 5 leeks (you can use cauliflower instead or endives) Mascarpone 250 grams or crème fraîche if you prefer (30 cl) Shredded cheese of your choice Salt Black pepper Directions Cut the leeks into pieces (sections) Cook the leeks during 25 minutes until soft Spread a layer of mascarpone over the bottom of a baking dish (for 4 people / 20x30 cm) Cover with the well-drained cooked leeks Season with salt and black pepper Spread a layer of mascarpone Co

Perfect for a super quick and simple lunch Ingredients: For 2 people 1 can of plain tuna 2 to 3 TBSP of Greek Yogurt (high protein one) Harissa (North African sauce) or hot sauce of your choice Chives (optional) Directions: Mash the tuna into crumbs Mix with the greek yogurt Add the harrissa or hot sauce Top with chopped chives Serve with lettuce, tomatoes and an hard-boiled egge + a piece of bread

This recipe is a favorite of mine. It's a family recipe. My grand-mother and my mother used to make it when I was a child. It's super easy and simple. Perfect for week nights dinner. Ingredients: 2 eggs per person Crème fraîche: 2 teaspoons per person Shredded cheese: about 10 grams per person Herbs like chives (optional) Salt Directions: Use ramekins (1 per person) Crack the eggs into them, but do not mix (this is not an omelet) Add 2 teaspoons of crème fraîche per ramekin A

This quiche is inspired by the traditional French quiche Lorraine, reimagined in a high-protein & crustless version. It will make a perfect high-protein breakfast or lunch. Of course, if you want you can make it with a crust. Ingredients 4 slices cooked ham 6 eggs 120 g grated Emmental cheese 30 g Comté cheese 250 g high-protein ricotta 4 tablespoons crème fraîche (≈ 60 g) 80 to 100 ml milk Herbes de Provence or Chives Directions Preheat oven to 180°C / 350°F Beat eggs in a b

Ingredients 2 to 3 Leeks 5 to 6 Carrots 1 stalk or two of Celery 2 Onions 250 ml Broth (chicken or beef) Bay leaves Thyme, Salt Water You can add whatever leftovers veggies you need to use up. Directions Wash and peel the veggies. Cook the vegetables with the broth and herbs. Add water if needed. When everything is well cooked, remove the herbs. Add more water if needed. Blend everything into a soup with a hand-mixer or a blender.

Ingredients 500 grams of chicken breast 20 cl of crème fraîche 200 to 400 grams of button mushrooms Butter Directions Sauté the mushrooms over very low heat to evaporate all the water. Then brown them in butter. Cut the chicken into pieces. Brown the chicken in butter in a skillet. Add the cream to the chicken when it is well browned. The cream should mix with the cooked butter and turn brown. Mix everything together with the mushrooms. Serve with rice and/or salad

Ingredients for 3 people 700 g shrimp (fresh or frozen) - about 1,5 pound Crème fraîche (3 TBSP) Cilantro 3 cl strong alcohol of your choice (I use Cognac) Directions Brown the shrimp in butter Add the alcohol and let it simmer for 3 minutes Add the cream Let simmer for 2 additional minutes (4 minutes if they were frozen) Juste before serving add the chopped cilantro Serve with rice or veggies or salad. The dish is briefly cooked with cognac, which adds its rich flavor. Only

Ingredients (4 people) 800 gr of pork loin (around 1,7 pound) 2 cans of tomatoes (400 g net weight each) Bay leaves Thyme Carrots (2 per person) Celery 1 leek Olive oil or butter Directions Cut the meat into small pieces Brown it in a dutch oven with olive oil Pour in the tomatoes and add water to cover the meat Add the bay leaves and the thyme and mix well Add the chopped celery Chop the leek and add it as well Chop the carrots and add them Mix everything together Let this s

Ingredients: Chicken thighs (1 per person) 1 can of Diced tomatoes Herbs (thyme, bay leaves, oregano, rosemary) White wine (1 small glass) 2 to 3 Bell Peppers 1 or 2 Onions Directions: Brown the chicken in a Dutch oven with olive oil Chop the bell peppers Add the bell peppers & herbs to the chicken Add the wine, the tomatoes and 2 glasses of water. Let simmer 30 to 40 minutes. Afterwards set aside the sauce Roast the chicken in the oven until it's crispy (about 20 to 30 minut