Interview with Chloe from Eating Le Jardin
When it comes to food, I love using all natural ingredients and fresh, local produce. Cooking is one of the only times I get to be creative and experiment with different combinations.
Tell us about yourself!
My name is Chloe Desjardins and I am a native Texan living in Midland, Texas (West Texas). I am 22 years old and I work at an Oil and Gas company.
Share your approach to food with us: what do you like to cook? Why?
When it comes to food, I love using all natural ingredients and fresh, local produce. Cooking is one of the only times I get to be creative and experiment with different combinations. A couple years ago, I was diagnosed with a severe dairy allergy (excluding eggs). Since being diagnosed, my diet has become mainly plant-based, focusing on unprocessed foods. One of my favorite things to cook is butternut squash soup. I start with literally just a raw butternut squash, a white sweet onion, carrots, garlic, vegetable broth, coconut milk, olive oil, and several spices. The spices are probably the most important part, if we are being specific. With these simple ingredients you can create such a tasty, comforting flavor knowing that you’re nourishing your body with only the best nutrients.
Describe your food personality in 5-7 words
Experimental, Plant-based, balanced, nourishing, healthy
What are your favorite recipes? Why? Tell us about them!
Chloe’s Butternut Squash Soup
A delicious, comforting meal that will make you feel great inside & out! Vegan, gluten free and all plant based.
Yields approximately 4 cups of butternut squash soup
- 1 butternut squash, finely peeled and chopped. You can also buy pre-chopped (buy approximately 2 cups worth of pre chopped butternut squash)
- 3 cloves garlic
- 1 large, white sweet onion, chopped
- 1 can of unsweetened, condensed coconut milk
- 3 cups of low sodium vegetable broth
- 1/2 teaspoon garlic powder
- 1/3 cup of EVOO
- 2 teaspoons curry spice
- 2/3 cup of chopped carrots
- Finely chop butternut squash and coat in olive oil, salt and pepper. Place in oven at 400 degrees for approximately 30 minutes or until squash is tender with a fork. Meanwhile, place chopped white onion, carrots and garlic in a pot on medium heat. Add ¼ cup of olive oil. Keep on heat until vegetables are tender.
- Once vegetables are soft, add roasted squash and vegetable broth. Add curry, ginger and any other spices you want. Bring pot to boil, then simmer and cover pot for approximately 30 minutes.
- Next, using a food processor or blender, blend ingredients all together, adding olive oil or extra spices as you go. Once smooth and creamy, pour soup back into pot and add in coconut milk. Heat soup if it has cooled while in the blender and serve hot! Add shaved ginger, scallions, roasted chickpeas, or any other garnish you see fit!
This pesto sauce is great for pasta, zoodles, mixed as a salad dressing or used as a dip for your veggies!
Yields 2 cups of pesto
- 1 ripe, large avocado
- 2 garlic cloves
- 2/3 cup fresh basil
- 1/3 cup of low sodium vegetable broth (can be substituted with chicken broth)
- 1 tablespoon of extra virgin olive oil
- Salt & pepper to taste
- 1 half freshly squeezed lemon
- Crushed red pepper to taste
- In a food processor or blender, add avocado, basil, garlic, broth and olive oil. Blend until smooth and creamy. Add lemon juice, and spices. Enjoy! 😊
Pumpkin Banana Bread
Who doesn’t love banana bread?? And adding pumpkin only makes it THAT much better. This recipe can also be modified to be gluten free or vegan (this recipe requires eggs). You can use gluten free flour instead of whole wheat flour, and use substitute eggs. Sometimes I even add in frozen blueberries 😊
Yields 1 loaf of banana bread
- 1 can of organic, unsweetened pumpkin puree
- 3 super ripe, spotty bananas
- 1 banana for garnishing on top
- 1/2 cup of unsweetened coconut flakes for garnishing
- 1/2 cup of unsweetened almond milk
- 1/2 cup filtered water
- 2 eggs
- 2 cups of whole wheat flour
- 1 teaspoon baking soda
- Tons of cinnamon!! Approximately 2-3 tablespoons
- Heat oven to 350 degrees. Mix together all wet ingredients in a bowl until completely smooth. In a separate bowl, combine all dry ingredients. Combine wet and dry into one bowl and mix until you have a smooth consistency. Grease a baking pan (I use EVOO and a paper towel to grease) and pour batter in. I like to cut up another banana in half and place on top of the loaf. I also like to add unsweetened coconut flakes.
- Place loaf in oven for approximately 35 minutes or until you can stick a fork in the middle and it comes out clean! I prefer my banana bread a little bit underdone, rather than overdone 😊
What’s your favorite thing about Want the Recipe?
I love how efficient the app is! When I’m trying to come up with something to cook for dinner, I am usually juggling a million different things. I can quickly go on to Want the Recipe and choose from a variety of meal inspiration. I do pretty much everything on my phone, so having the app at the tip of my finger is convenient and easy to navigate.
What food can you not live without?
This is a difficult one. I would say extra virgin olive oil because I literally go through an entire bottle in 5 days…I’m not kidding. I have to bulk order olive oil from Amazon at least once a month! Does this qualify as a food though? If not, then eggs. I swear they are such a magical ingredient. You can do hard boiled, scrambled, poached, etc., mix them into a baked good, and eat them at basically any time of the day.
What kitchen appliance do you swear by?
What are your favorite blogs/ Instagram accounts that you follow? What do you like about them?
Obviously I adore @wanttherecipe 🙂 I really like how interactive Caitlin is with her followers and the variety of recipes she posts. I am obsessed with @theSkinnyConfidential. I listen to the podcast most mornings and I think her Instagram gives great health and self-care advice. Lastly, I love @wellnesshoe. She is the guru for all things self-care.
Do you have any advice for our food community?
My advice would be to listen to what your body wants to eat and what food makes you feel best (inside and out) rather than following random fad diets and creating all these restrictions.
What’s your Instagram handle, blog link, any other social media or accounts you’d like us to share!
You can find me on:
Mom’s Instagram (where I get most of my inspiration from!): @marosooking