Between Rice and Baguette

In Bretagne (Brittany) we eat our crêpe and pair it with apple cider, a type of sparkling wine.

Think fermented apple juice with a fuzz but better.

This roasted pork tenderloin always hits the right spots. We love to pair it with filipino garlic rice because why not?

I fast. I feast. Repeat.

This huge plate is perfect for OMAD (One Meal A Day).

Quinoa salad with diced tomatoes, cucumber and chopped parsley. (The vinaigrette here is very basic, lime or apple cider vinegar, salt, pepper and EVO)

Blanched brocolis fleurettes sprinkled with sesame oil and sesame seeds.

Oven roasted butternut squash seasoned with Italian mix spice.

Grilled chicken breast brushed with confit de cidre & calvados for the shine and additional flavors (optional).

There's something deeply comforting about a pot that's been quietly simmering on the stove.

Lentils softened with time, carrots melting in, sausages doing their thing.

Nothing fancy just really good food.🥘✨

Ube coconut squares.

Soft, chewy ube coconut squares-delicately sweet, beautifully purple, and best enjoyed with a warm cup of coffee.

A little bite of comfort, made with love.

I've made these on multiple occasions and they never fail.