WHAT DO WE EAT?

Happy Wednesday, darlings, 

 I have to confess that I'm a bit confused, it didn't happen overnight, but right now I must admit that I'm getting lost in the contents of my plate. I've been chatting to some of my girlfriends and I'm worried about what's going on in our fridge. Gone are the days when we used to go to parties and after parties with Big Macs and gnocchi/lardons/peppers, and by Monday morning we were fresh and ready for a new week. I don't know whether the content of what we ingest has changed, or whether we just don't have the same metabolism as before... In the end, this "comfort food" only comforts our spirits, but in reality, it takes us apart. We want energy more than figure, or both if possible, eh?

And then, with everything I see happening on the internets, what I read, what I hear, I get lost. If I follow the general trend, I won't eat any more meat, because the poor thing never saw the light of day, I won't eat any more fish, because it tastes like meat, I won't eat any more vegetables other than certified GMO-free, I won't eat any more gluten, because wheat is evil, and I won't eat any more lactose, because once I'm a teenager, cow's milk isn't great.... Concretely, what should I eat? Sunflower seeds and raw vegetables found only in the small producers' cooperative at the end of Porte des Lilas (no offense, but I love Porte des Lilas). 

I can't remember. Yesterday it was a shock, I was wandering around a Monoprix with an empty basket. The further I got into the store, the more I was freaked out, as if attacked by the packaging. Like the strange sensation that I was going to eat marketing tonight. So I naturally headed for the "organic" section. And yes, it's well known that "organic" rhymes with "ugly" packaging. The whole Rue de Crimée must have had the same realization as me today. I wanted to try a certified gluten-free meal, sprinkled with pumpkin seeds and quinoa. It didn't work. So I went home not empty-handed, but with enough to make "stuffed tomatoes". This brilliant idea came to me after 1h30 of terrified wandering in a crowded Monoprix.

You're going to say to me, but how did you do it before? I closed my eyes, I think. It's been 8 years since I left the family nest. I've gone through a number of different eating phases. The 1000-power regression phase of eating baby food, then the breakfast-at-any-time-of-day phase, then the broke phase of eating Chinese soups 3 times a day, then the high-protein phase - if you come across Dr Dukan, give him a little head's up from me! Until the day when I became sedentary (as a couple) and got a kick out of making meals for two... And then, once the seduction phase was over, work really intensified in the last year, I admit, I abandoned balanced menus and specialized in desserts (which I still try to limit when it comes to the sweet bill, anyway). I feel like I'm eating out of necessity rather than pleasure these days... I read the very good article by Lili yesterday about the day she became an "asshole" by cutting lactose and gluten out of her diet... Very funny. It speaks to me of this renewed energy and these constraints that develop creativity... I want to do the test, one month to see the difference and then I'll see, anyway we'll talk about it.

Of course, I'm talking about this while showing you my recipe for mini doughnuts. I like being a girl full of contradictions... 

To make these mini doughnuts (18 approx.), ideal for a gourmet coffee or to take back to your offices filled with calorie freak control. To make this recipe, I used this machineIn a few weeks, I'll be making gluten-free doughnuts again! 

• - 250 g flour,
• -1/2 tsp baking soda,
• -1/2 tsp salt,
• -75 g brown sugar,
• -1 egg,
• -70g soft butter,
• - zest and juice of half a lemon.

In a bowl, mix together the sifted flour, baking soda and salt. In a small bowl, melt the butter in a bain-marie, then add the egg, the juice of half a lemon and the brown sugar; whisk vigorously to obtain a smooth mixture. Fold the second mixture into the first, mixing gently and adding the zest of half a lemon as a finishing touch. Grease your tin with a little butter and bake your mini-doughnuts for the time indicated on your waffle iron.

Allow to cool slightly before decorating.

Here I've used a royal icing, for which you'll need..:

• -1 half egg white ( I know it's not easy ),
• - 100g powdered sugar,
• - a little yellow coloring, 
• - small white sugar balls, 
• - hazelnut chips, 
• - white chocolate shavings, 
• - and any other little decoration you've forgotten existed in the back of your cupboard.

First, mix the powdered sugar and egg white until smooth and creamy. Divide the mixture in two and add a few drops of yellow dye to one of the two mixtures. Dip your donut in the glaze, then sprinkle with the sweet decorations of your choice! And enjoy!