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My birthday month is finally here, and I'm so excited! I've been looking forward to it all year.

I found these great recipes online and I would like to share them.

While you might be ready to throw back some shots and celebrate with your friends, I'd like to suggest something a little different.

These recipes are delicious and easy to make. It's sure to give you an energy boost (and maybe even shed a few pounds).

I have lobster for my birthday every year.


Lobster Bisque is a delicious soup recipe that also happens to be low in calories and gluten-free. This lighter, healthier version is made with no cream, it’s creamy from pureeing the vegetable base.


1cup, plus lobster, Calories: 203kcal, Carbohydrates: 17g, Protein: 14g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 65mg, Sodium: 852mg, Fiber: 2.5g, Sugar: 7g


  • 4 4 oz lobster tails, thawed if frozen and removed from the shell

  • 2 tbsp butter

  • 1 medium yellow onion, finely chopped

  • 2 stalks of celery, finely chopped

  • 2 carrots, peeled and finely chopped

  • 1/2 teaspoon kosher salt and pepper to taste

  • 2 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp all-purpose or gluten-free flour

  • 5 cups seafood or fish stock

  • 1/2 cup dry white wine

  • 1 bay leaf

  • 3 sprigs of fresh thyme

  • chopped chives, for garnish


  1. Over medium heat, heat butter in a large pot.

  2. Add onion, carrots and celery. Cook for 6 to 7 minutes, or until soft.

  3. Add salt and pepper to taste and stir in garlic and tomato paste. Cook for 2 minutes or until tomato paste covers the vegetables.

  4. Sprinkle flour on top and cook for 1 minute.

  5. Add seafood stock and wine. Stir in with bay leaf and thyme.

  6. Reduce heat and let the mixture simmer until liquid is reduced and flavours combine.

  7. Stir occasionally and let simmer for 30 minutes.

  8. Remove bay leaf and thyme then puree in a blender until smooth, in batches as needed.

  9. Bring heat back to medium-low. Add the lobster tails. Cook for 3 to 5 minutes or until cooked through.

  10. Garnish with chives and serve immediately.


I recommend serving this with a side salad and a slice of crusty bread to soak up the broth. You could also pair it with some roasted veggies.

Instead of going to the bar, why not stay in and make your own cocktails?


The French Harvest cocktail is a classic, with a twist. It's made with gin, lemon juice, and simple syrup.

The French Harvest cocktail is a delicious classic that's sure to impress your guests.

It is a unique combination of flavours that will transport you to the quaint French countryside. It's a refreshing drink that will delight your taste buds and make you feel like you're on vacation.

This recipe is a fall spin on a French 75. The typical gin, light/Sugar-Free simple syrup and lemon juice are all here, but the Champagne is swapped out in favour of dry sparkling apple cider. The resulting cocktail is just as bubbly and refreshing as the original, but with a flavour that will take you all the way through fall and winter.


  • 1 1/2 ounces Nolet’s silver dry gin

  • 3/4 ounce lemon juice, freshly squeezed

  • 3/4 ounce simple syrup

  • Le Brun organic cider (or other dry sparkling cider), chilled, to top

  • Garnish: lemon twist


  1. Add the gin, lemon juice and simple syrup into a shaker with ice and shake until well-chilled.

  2. Strain into a Champagne flute.

  3. Top with the cider.

  4. Garnish with a lemon twist.

So you made it through the party, and now you're ready to call it a night. You're not hungry anymore, but you still want something sweet.

We've got just what you need: Vodka Chocolate Covered Strawberries!

Why not end the evening with this delicious boozy treat?


It's the perfect ending to a night of fun, and it's sure to leave you feeling all warm and fuzzy inside.

There's no better way to finish off the night than with a cocktail that tastes like dessert. It's unique and does not disappoint.


3 c. whole strawberries, rinsed

1 1/2 c. Smirnoff vodka

1 1/2 c. semisweet chocolate chips

2 tsp. coconut oil


1. Line a medium baking sheet with parchment paper. Place strawberries in

a large bowl, then pour enough vodka over them to cover them completely.

2. Refrigerate for at least 1 hour, up to 6 hours.

3. Drain strawberries (reserving vodka for future use) and pat dry.

4. In a small microwave-safe bowl, combine chocolate chips and coconut oil

and microwave in 30-second intervals, stirring in between, until completely melted.

5. Dip strawberries in chocolate and place on a prepared baking sheet and

refrigerate until chocolate is set, about 30 minutes.

My blog is a place where you can find all sorts of recipes, from those for dinner with your family to those for a fancy dinner party.

I love cooking and sharing my favourite meals with people. I hope you'll enjoy them as much as I do!

You can read more about other recipes on my blog.

Further Reading

If you have any questions, please leave a comment!

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