December has always held wonder for me: it’s a festive holiday month when we dig out our favorite recipes and host parties, and it’s also the onset of the coldest season and the start of some cozy winter cocooning.

And we all know the one thing we crave on a freezing winter day: to stay in bed with a hot chocolate and home-baked cookies! The famous “Comfort Food“: treats and dishes that evoke childhood memories and warm our hearts. Well, the cocooning season has certainly arrived, and since I know lots of you will be spending many a Sunday evening indoors, watching TV or hanging out with loved ones, I decided to share with you some healthy and delicious recipes that will allow you to enjoy your cold-weather hibernation without ruining your figure!

Chocolate Chip Matcha Cookies

Ingredients (for 6):

• 4 oz (100g) milk chocolate chips
• 1 cup regular flour
• 2/3 cup rice flour
• 2/3 cup brown sugar
• 1 stick (4 oz) butter
• 1 ripe banana, mashed
• 5 tbsp Matcha tea
• 1 tsp baking powder
• 1 pinch of salt

Directions:

1. Preheat the oven to 350°F (180°C).
2. Mix the flours, Matcha tea, baking powder, salt and chocolate chips.
3. Combine the butter, brown sugar and mashed banana until well blended.
4. Combine the two mixtures together and mix well to form a dough.
5. Form into cookies and place on a baking tray lined with parchment paper.
6. Bake at 350°F (180°C) for 12 minutes.
7. Let cool on a rack before serving.

Cinnamon French Toast

Ingredients (for 1):

• 2 slices of brioche or gluten-free bread
• 1 egg
• 2 tbsp coconut sugar
• 1 tbsp cinnamon
• 1/2 cup almond milk

Directions:

1. In a bowl, combine the almond milk, egg, cinnamon and sugar.
2. Soak the slices of bread in the mixture for about 2 minutes.
3. In a heated pan, cook the bread for about 2 mins on each side.
4. Serve warm, sprinkled with cinnamon and berries on the side.

Chocolate Pistachio Clementines

Ingredients:

• Clementines
• Chocolate of your choice
• Raw pistachio nuts (unroasted, unsalted)
• Canola oil

Directions:

1. Carefully peel the clementines. Trim away the white pith and separate into segments.
2. Crush the pistachios.
3. Melt the chocolate in a bain-marie (water bath) with 1 to 2 tsp of canola oil so that the chocolate melts smoothly and does not stick.
4. Dip half of each clementine segment into chocolate.
5. Sprinkle with crushed pistachios and let cool on a rack.

What are your favorite comfort foods? I want to hear! Post your pics and share your cravings on our LeBootCamp Facebook Group 🙂

Bon appétit!

Valerie Orsoni
Your Coach #LaBonneCuisine