Clementine muffins

Clementine muffins

by | Jan 16, 2026 | FODMAP recipes, Recipes

Clementine muffins

Here's a recipe using vitamin-rich clementines! These muffins are low in FODMAPs.

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45 minutes

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Recipe for 6 people

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Dessert

🍊 Ingredients:

✔️ 5 clementines

✔️ 25 g maple syrup

✔️ 150 g cornstarch

✔️ 2 eggs

✔️ 60 g butter

✔️ 1.5 containers coconut milk yogurt

✔️ 1 packet baking powder

👨‍🍳 Preparation:

  1. Preheat the oven to 350°F. Butter 6 ramekins.
  2. Melt the butter.
  3. Whisk the eggs with the maple syrup. Add the cornstarch and baking powder, mix well.
  4. Stir in the yogurt and melted butter.
  5. Peel the clementines, separate the segments and cut them into pieces.
  6. Add the clementine pieces to the batter and mix.
  7. Pour the batter into muffin tins. Bake for about 20 minutes.

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Autumn cream of Jerusalem artichoke soup

Autumn cream of Jerusalem artichoke soup

by | Jan 16, 2026 | Recipes

Autumn Jerusalem artichoke soup

Autumn days can sometimes be gray, so add some color to your plate with this autumnal soup. 🍁 The vegetables in this recipe will provide you with plenty of vitamins: A, B1, B6, B9, and C.

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30 minutes

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Recipe for 4 people

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Entry

🍐 Ingredients:

✔️ 800 g butternut squash

✔️ 6 Jerusalem artichokes

✔️ 200 g sweet potato

✔️ vegetable stock cube

✔️ 1 onion

✔️ Pumpkin seeds, salt, pepper

👨‍🍳 Preparation:

  1. Wash and peel the vegetables. Cut them into pieces.
  2. Place the vegetables in a pot and cover with water. Add the vegetable bouillon cube and cook over medium heat.
  3. Once boiling, cook for 20 to 25 minutes, until all the vegetables are cooked.
  4. Blend the mixture. Season with salt and pepper to taste.
  5. Pour the soup into bowls. Add pumpkin seeds to the soup.

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Chia, coconut, and pineapple pudding

Chia, coconut, and pineapple pudding

by | Jan 16, 2026 | Recipes

Chia, coconut, and pineapple pudding

To start the day off right, we suggest chia pudding. 🧉 Simple and effective, the recipe can be adapted to suit your tastes and the season. 🤩 Pineapple adds a touch of freshness and provides vitamins! 🍍

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10 minutes

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Recipe for 2 people

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Breakfast

🥥 Ingredients:

✔️ 260 ml coconut milk (or other plant-based milk)260 ml coconut milk (or other plant-based milk)

✔️ 6 tablespoons chia seeds

✔️ 120 g pineapple

✔️ 4 teaspoons crushed hazelnuts

👨‍🍳 Preparation:

  1. Mix the chia seeds with the milk. Let stand for 2 minutes before mixing.
  2. Place in the refrigerator to cool overnight.
  3. To serve, cut the pineapple into pieces. Add the chopped pineapple and crushed hazelnuts to the pudding.

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Winter salad with black radish

Winter salad with black radish

by | Jan 16, 2026 | Recipes

Winter salad with black radish

Chef Alexandra Beauvais shares her recipe for a winter salad. ❄️ These colorful vegetables will give you a boost of vitamins!

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15 minutes

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Recipe for 4 people

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Entrée

🥬 Ingredients:

✔️ 2 black radishes

✔️ 1 Chioggia beet

✔️ 1 red meat radish

✔️ 2 clementines

✔️ 1 shallot

✔️ 50 g golden raisins

✔️ 2 tablespoons unpasteurized apple cider vinegar

✔️ 6 tablespoons walnut oil

✔️ Fleur de sel

✔️ Espelette pepper

👨‍🍳 Preparation:

Preparation of the vinaigrette

  1. In a bowl, combine the fleur de sel, chili pepper, and vinegar. Mix and add the oil.
  2. Peel and slice the two clementines.
  3. Wash and brush all the vegetables.
  4. Peel and mince the shallot.
  5. Grate the vegetables.
  6. Place everything in a salad bowl, add the raisins and a few clementines. Pour in the dressing and mix. Adjust the seasoning.
  7. Pour into small bowls and garnish with chopped sage leaves and clementines. Rehydrate the raisins if desired.

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Leek soup

Leek soup

by | Jan 16, 2026 | Recipes

Leek soup

To get back on track after the holidays, we suggest a leek soup. 🍲 A simple recipe to fill up on fiber and vitamins! 🌿

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35 minutes

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Recipe for 6 people

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Entrée

🥔 Ingredients:

✔️ 4 leeks

✔️ 3 potatoes

✔️ 1 chicken bouillon cube

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

  1. Wash the vegetables. Chop the leeks. Peel the potatoes and cut them into pieces.
  2. Place the chopped vegetables in a pot. Cover with water and add the bouillon cube. Season and cover the pot.
  3. Bring to a boil, then lower the heat and cook for about 20 minutes.
  4. When the vegetables are cooked through, blend the mixture.

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