Paleo Green Beans and Omelet

I’ve been currently playing around with the Paleo Diet (aka Caveman Diet), trying to find appealing recipes. Luckily, it hasn’t been too hard because I tend to stay away from starchy foods, and some diary and sugary foods. Nom Nom Paleo is my new favorite website. I decided to make two of its recipes, Braised Green Beans with Tomatoes and Onions and Julia Child’s Rolled Omelet (Thai Style).  This was a no-brainer for me because the two recipes combines a few of my favorite ingredients: tomatoes, green beans, and eggs. Delicious dinner.


Brownies with Caramel and Walnuts

A trip to Starbucks the other day inspired this brownie recipe. My boyfriend was all over their caramel and walnut brownies, so I decided to try to make them myself. I am pretty partial about brownies, I could care either way. Anyway, my boyfriend was happy with the end result, so I guess that’s all that matters. 🙂



1 cup butter, melt
3 cups white sugar
1 tablespoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup walnuts, chopped

Caramel Sauce:
1 cup white sugar
6 tablespoons butter
2/3 cup heavy cream

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish.
2. In a medium saucepan, heat the sugar over medium-high heat, whisking until it reaches a dark amber color. Add the butter and whisk into the sugar. Remove the pan from the heat and pour in the heavy cream. Continue to whisk until it forms a smooth sauce. Allow to cool for 10-15 minutes before topping the brownies.
3. For the brownies, combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
4. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate chips. Spread the batter evenly into the prepared baking dish. Scatter walnuts and top with the caramel sauce.
5. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

24 servings


Back in February, I went to one of the most beautiful cities in the world, Paris. So this post is long overdue. Here are two of my favorite food places during my last trip to Paris.

Roger La Grenouille
26/28 Rue des Grands Augustins, Paris, France

The interior of Roger La Grenouille was wonderful and rustic. This place is famous for frog legs (hence the frogs every place everywhere). And it was where I tried escargots for the first time!

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You can see the escargots peeking from under the fish. And the sauce for the frog legs was very tasty.


Café des 2 Moulins
15 Rue Lepic, Paris, France

Every couple of months, I make it a point to watch the film Amélie. I think it has to do with how I always imagined my life to be, that a cute French (or non-French) guy would surprise me while I was making my cake, and I would live in the middle of Paris. Of course, neither has come true, but still, it is a lovely film (and a good one to refresh my French every so often). Naturally, I had to visit the café where it was filmed. The café actually looks bigger in person, and while a few things were missing, they kept most of the interior.

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Baked Fish Fillets and Mussels with Lemon, Tomato, and Red Capsicum Puree

Have you ever made a dish that was so flavorful that you wanted to make it again and again, and you think you won’t get sick of it? This recipe adapted from Baked Fish Fillets with Lemon & Red Capsicum Puree. I made a few changes, such as adding cabbage and mussels, and a roasted tomato to the puree. It goes great with fried potatoes or even rice.


1 large red capsicum (bell pepper)
1 medium tomato
3 cloves garlic
1/2 cup olive oil
1/4 cup lemon juice
3 teaspoons coriander seeds
6 fillets of white fish (approximately 4 ounces) each (I used tilapia)
10 half-shell New Zealand mussels
1 cup cut cabbage leaves
4 or 5 dried bay leaves
1/3 cup flat leaf parsley chopped finely
salt and ground black pepper to taste

1. Heat oven to 400˚F (200˚C). Cut the capsicum into quarters, removing the membrane and seeds. Place capsicum and tomato onto a baking tray skin side up and roast until the skin has darkened.
2. Place the capsicum, tomato, garlic, olive oil, coriander seeds, lemon juice, salt and black pepper into the bowl of a food processor. Process until smooth.
3. Place the cabbage leaves in an oiled baking dish. Season fish fillets and mussels with salt and black pepper, and place on top of cabbage. Pour the capsicum and tomato puree over the fish, scatter the bay leaves, and place in the oven for approximately 20 minutes at 400˚C (200˚F). Test fish is ready by inserting the point of a knife into the center of a fillet. If the fish is white and flaky, it is ready. If not, place back in the oven for another few minutes.
4. Sprinkle the chopped parsley over the fish and serve at once.

3 servings