Easy Lentil Bell Pepper Salad

Easy Lentil Bell Pepper Salad - notenoughcinnamon.com

If you are new to this blog or haven’t been following me for a very long time, then maybe you don’t know the ugly truth. I am French! France… you know, this European country where people love sharing a three hour-meal on the weekends, are grumpy in the subway and eat cheese at almost every meal? There, you have it ;) It would appear that I myself forgot momentarily that I was French (or I’m just too well integrated in Australia) because Bastille Day totally slipped my mind. You know, the French National Day? This last 14th of July, I was peacefully watching the news when the journalist started talking about the famous military parade that takes place every year on the Champs Elysees. Say what? Is it really Bastille Day already?! My blog posts are scheduled several weeks in advance so it was way too late to do a French-themed week on NEC. The most ironic thing is that I forgot Bastille Day, even though I have French cuisine on my mind a lot these days as I’m working hard on the writing of my eCookbook Et Voila. So this recipe is my belated way of celebrating the French national day!

Easy Lentil Bell Pepper Salad - notenoughcinnamon.com

Lentil Salads are quite popular in France. This easy lentil bell pepper salad is actually the vegetarian cousin of the more traditional recipe made with bacon and tomato that I’ll share in my eCookbook. It’s a dish you can easily make ahead, which makes it perfect for a picnic on the beach (or anywhere else), a potluck or a lunch to take to the office. This salad is loaded with veggies and sprinkled with a little bit of [Read more...]

Chicken Pineapple Skewers

Chicken Pineapple Skewers - notenoughcinnamon.com

Oh hello you sexy skewer! Please get in my belly ASAP, thanks! Honestly, isn’t it what you told yourself when you saw these luscious chicken pineapple skewers pop on your screen? If it is, mission accomplished for me! These skewers are going to be a hit in your home, whether you’re entertaining or are just cooking for your family.They are just as delicious as they look!

Chicken Pineapple Skewers - notenoughcinnamon.com

And this thick and glossy sauce? Although it looks totally decadent, it’s actually not bad for you at all! The main ingredient is soy sauce (or tamari if you’re gluten free) and it’s naturally sweetened with a little bit of [Read more...]

Banana Peanut Butter Yogurt Popsicles

Banana Peanut Butter Yogurt Popsicles - notenoughcinnamon.com

After a short stop in the land of gourmet salads last Wednesday, here we are, back to basics with the ever winning combo: banana + peanut butter. Oh yeah. These two will always hold a special place in my heart and…I guess it’s no secret given all the banana-peanut-buttery recipes I already posted on this little website of mine. Let me re-introduce you to the very popular Chocolate Covered Frozen Banana and Peanut Butter Bites. That’s a very long title for simple frozen bites that I know you’re just going to love. More recently I also added to the catalogue this crazy good Peanut Butter and Chocolate Chips Creamy Dip. It says ‘dip’ to be socially acceptable but you can also eat it by the spoonful if you wish – when no-one is looking of course.

And that leads us to…today’s Banana Peanut Butter Yogurt Popsicles! The title says it all. It’s a three-ingredient recipe and it’s as easy as it gets. Banana, peanut butter and Greek yogurt happily go together get mashed in your food processor or your blender. You then pour everything in your popsicles molds, stick a popsicle stick in the middle and freeze! And if you’re anything like me, you’re going to want to eat all the ‘batter’ before it even gets a chance to land in the molds. But that’s just me, right? ;)

Beside being a delicious frozen treat, I find that these popsicles also make the perfect summer healthy snack. Each pop contains half a banana, one tablespoon of peanut butter and a little more than two tablespoons of Greek yogurt. The perfect ingredients for a simple and guilt free pick-me-up!

Banana Peanut Butter Yogurt Popsicles - notenoughcinnamon.com

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Peach and Gorgonzola Salad

Peach and Gorgonzola Salad - notenoughcinnamon.com

Lovers of sweet + savory + unconventional salads raise your hands! {me!me!} Here I am, with yet another of these of recipes I’m in love with but not sure you’ll be excited about! Typical me. Can you feel you too are going to love this salad? Not sure? Let me help you with that. First we have: peaches. Or nectarines to be more accurate. You do love these summery juicy fruits, don’t you? Great. Phase one of the salad love project  => done. Moving on to the cheese. Gorgonzola piccante cheese.

Peach and Gorgonzola Salad - notenoughcinnamon.com

Gorgonzola piccante is a creamy and sharp Italian cheese. Heavenly. Think blue cheese’s top of the class.  If you usually like blue cheese, then you’ll love this one. Phase two of the salad love project => done. Now, let’s put one and one together and state the obvious: you’re going to give this salad two thumbs up because it’s basically blue cheese and peaches and you love these two ingredients. And no, I swear it’s not weird to eat them together/ at the same time/ in the same plate. The peach’s sweetness balances perfectly the cheese sharpness. Your taste buds will totally thank you. :) Let’s go grab a fork, the recipe is just below!

Peach and Gorgonzola Salad - notenoughcinnamon.com

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Sausage Pasta with Eggplant Cream

Sausage Pasta with Eggplant Cream - notenoughcinnamon.com

An alternate title for this post could have been “Sausage Pasta with Eggplant Cream AKA The Best Thing That Could Ever Happen to Fusilli and Your Tummy”. Is that even funny? Because I’m laughing hard behind my screen right now. Yes, for real. Oh how I am excited to share this recipe with you! Please, please do not run away because you don’t like eggplant. See, this eggplant cream is exactly what you’ve always wanted to toss your pasta with. You won’t even notice it’s eggplant. It’s just SUPER CREAMY. Thick and creamy pasta sauce. And oh so very tasty. With no cream at all, of course. You didn’t think I would serve you something with heavy cream and all, did you? No, this cream is mostly…sneaky veggies! Hurray! Plus the usual basil, but do I need to mention this one each time I’m using it? ’cause I really feel I’m repeating myself a little too much here.

Eggplant Cream - notenoughcinnamon.com

Ok the truth is, this eggplant cream is not supposed to be a pasta sauce. It’s actually a middle-eastern eggplant dip, at the crossroads of baba ghanoush and mutabal. But who cares as long as it’s delicious as a pasta sauce too? That’s actually a good thing if you ask me, because it means that you can use it for your new favorite pasta recipe and then dig in the leftovers with pita chips, celery, bell pepper…or any veggie you like! Yay for double purpose sauce!

Sausage Pasta with Eggplant Cream - notenoughcinnamon.com

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Mango and Strawberry Crisp {refined sugar free}

Mango and Strawberry Crisp {refined sugar free} - notenoughcinnamon.com

Today is Friday and it means… we are all getting ready for this weekend’s treat! Or is it just me? I’m usually a very good girl during the week when it comes to eating healthy and nutritious foods so I allow myself a little cheat or two during the weekend. Because life would be so boring without a few cheat meals, right?! I’m not saying I’m going overboard and binging on pizza and soda. And now is probably not the right time to mention these delicious homemade cheeseburgers Solal makes so well and that I can’t resist. Don’t even ask about it, I won’t tell anything. Sooo what I mean by cheat meal is that I’ll just eat a little bit less healthy than usual. I’ll eat this Mango and Strawberry Crisp for instance. I usually don’t eat gluten and keep my carbs low but once in a while, I’ll just indulge.

Mango and Strawberry Crisp {refined sugar free} - notenoughcinnamon.com

Ok so let’s talk about this mango + strawberry combo for a second. Have you ever tried it guys? Three words: OUT.OF.THIS.WORLD. Whoops, that was four actually. Anyway, mango + strawberry is more than delicious. Words fail me to describe it. Can someone out there invent more synonyms for delicious? Well, you get it, it is very very good. It has already made an appearance on this blog with the mango and strawberry yogurt parfait and today, I’m giving you the warm summer dessert version of it. Enjoy and have a great weekend!

Mango and Strawberry Crisp {refined sugar free} - notenoughcinnamon.com

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Fresh Watermelon Soup with Basil Ricotta

Fresh Watermelon Soup with Basil Ricotta - notenoughcinnamon.com

Watermelon is probably the most emblematic summer fruit. It’s fresh, sweet and simply delicious. Kids and grown-ups alike love it, and I can easily understand why! I don’t really recall eating a lot of watermelon as a kid but as soon as I started developing an interest in food and did some grocery shopping myself, watermelon quickly became one of my (many) favorite summer fruits. Solal instead has always been an addict and I’m pretty sure I got contaminated by his love for this juicy yumminess. If our fridge wasn’t so desperately small, we would probably always have some on hands.

The recipe I want to share with you today might be a bit different than what you’re used to. This watermelon soup with basil ricotta is sweet and savory. The watermelon flesh is combined with a little olive oil, some salt and pepper, and turned into a delicious soup thanks to your food processor or blender. After a stop in your fridge and once it’s well chilled, the soup is topped with a tasty mixture of ricotta cheese and basil. Yes, basil again! What can I say? I probably have basil in my blood. The combination of these ingredients really is a winner in my book so I hope you’ll give this recipe a go!

Fresh Watermelon Soup with Basil Ricotta - notenoughcinnamon.com

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Zucchini Ribbon Salad

Zucchini Ribbon Salad | notenoughcinnamon.com

If you think zucchini and salad don’t belong in the same sentence, well…think again! :) Raw zucchini salad isn’t the most commun way to eat this vegetable, I’ll give you that. But honestly I think raw zucch are totally underrated and overlooked. Raw zucchini salad is fresh, light and perfect for summer!

In this Zucchini Ribbon Salad, the zucchini are cut into long and thin ribbons thanks to the Spiralizer, then marinated in extra virgin olive oil, lemon juice and fresh basil leaves. The ribbons are then topped with a little prosciutto, toasted pine nuts and shaved parmesan cheese. A feast in your mouth! Fear not if you don’t own a Spiralizer (although I think you totally should!), you may also use a mandoline or a simple vegetable peeler to make the ribbons. This salad makes a pretty appetizer or a perfect light and tasty lunch (although I would probably add another slice of prosciutto for a lunch). Give it a go, I’m sure you’d be pleasantly surprised!

Zucchini Ribbon Salad | notenoughcinnamon.com

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5-minute Very Berry Ice Cream {no machine needed}

5-minute Very Berry Ice Cream {no machine needed} - NotEnoughCinnamon.com

Happy Fourth of July to all my American friends! I reckon you are all set up for the celebrations but in case you forgot the dessert or were too busy to even think about it, I have just what you need. This luscious very berry ice cream will be on your table in less than 5 minutes and requires only 3 ingredients! And don’t worry if you don’t own an ice cream maker (I don’t either!), there’s no need for it. All you need is frozen berries (or any fruit you like), coconut milk (or your favorite milk) and stevia (or another sweetener). Put everything is your food processor, process until smooth and eat!  See how easy it is? I’ve been making this ice cream for months, whenever I’m craving something sweet but don’t want to go heavy on the carbs. With only 13 grams of carbs per serving, this recipe fits the bill perfectly! You can either eat your ice cream straight out of the food processor or store it in the freezer until you’re ready to eat. Enjoy!

5-minute Very Berry Ice Cream {no machine needed} - NotEnoughCinnamon.com

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Tomato, Corn and Avocado Salad

Tomato, Corn and Avocado Salad - NotEnoughCinnamon.com

And…we’re back! Our vacations in Europe are over and I have bittersweet feelings about it. We spent the last few days in Paris (where we used to live before moving to Sydney) and quite frankly, I found this city way too stressful so I’m really glad to be back! I just wish I could take my friends and family with me… Coming back home was quite an adventure; we had the worst trip ever! All of our flights were delayed (we had two connections, both in Vietnam), we had big issues with Vietnamese immigration, Solal was very sick and our bags got lost (and as I’m writing this post, we’re still missing one bag). We won’t fly with Vietnam Airlines again, that’s for sure. In the end, it took us more than 38 hours to flight back to Sydney! Not cool at all!

Anyway, I am now happily back in the kitchen and working on my eCookbook! This tomato, corn and avocado salad is the perfect side dish to any meat or fish. If you’re vegetarian, you could make it a complete meal by adding black beans for the proteins and double the ingredients for a more substantial serving. You can make this salad ahead and add the avocado at the last moment. It’s fresh, tasty and easy to make!

Tomato, Corn and Avocado Salad - NotEnoughCinnamon.com

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