[vc_row][vc_column][vc_single_image image=”14752″ img_size=”full” alignment=”center”][vc_column_text]This week I would like to tell you a little about my story and the reasons why I created Bon App!<\/p>\n
<\/p>\n
As a child, I was regularly at my grandmother’s house, splitting my time between climbing trees, and watching my grandmother improvising when cooking<\/strong><\/span>, creating recipes without measuring her ingredients and recipes which she alone mastered.<\/p>\n <\/p>\n My many travels gave me my taste for discovering the cuisines of the world<\/span>,<\/strong> the flavors of home and away. Even when I was a child, when I was traveling with my parents, sampling a country’s culinary specialties was always my families\u2019 priority, as well as trying to recreate them when we returned home.<\/p>\n <\/p>\n Full of this passion for food, and wanting to better understand it, I embarked on studying agro-food engineering before I specialized in sensory and nutrition. It was during these years of study that I frantically practiced cooking for others<\/strong><\/span> to make my roommates and friends happy (at least most of the time!).<\/p>\n <\/p>\n 15 years in the largest food group in the world followed, where I created a sensory department to ensure the food was of the highest quality and nutritional value<\/span>, <\/strong>and promoted the benefits of a balanced diet.<\/p>\n <\/p>\n But it is also during these exciting and very engaging years that I lost my passion for cooking<\/span>,<\/strong> simply because of a lack of time, and switched to quick solutions that were less tasty, repetitive and boring.<\/p>\n <\/p>\n Dissatisfied with the way we were eating, my wife and I tried in vain to remedy it. But eating balanced, varied and seasonal meals<\/strong>,<\/span> requires time, planning and effort.<\/p>\n <\/p>\n That’s why, when leaving the corporate world, I decided to create Bon App and provide a solution for everyone with the desire to eat healthier and happier<\/span>. <\/strong><\/p>\n <\/p>\n So, dive into next week\u2019s meal plan and discover exciting, healthy and balanced dishes.[\/vc_column_text][vc_separator][vc_column_text]<\/p>\n [\/vc_column_text][vc_single_image image=”14737″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=229″][vc_column_text]Fennel has a strong aniseed flavour and crunchy texture when raw and becomes mellow and meltingly soft when braised.\u00a0 The yoghurt and lemon zest in this recipe give a nice zing to the rich flavours of the fennel and parmesan.[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][vc_single_image image=”14739″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=230″][vc_column_text]The best way to enjoy tuna in the summer months is to serve over a great salad. \u00a0This recipe combines fresh tuna steak with a simple sesame seed crust, seared to perfection with a beautiful mix of creamy avocado and sweet mango.[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][vc_single_image image=”14741″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=232″][vc_column_text]This recipe is inspired by the Chinese classic, egg fried rice. It’s an egg fried bulgur wheat with lots of veg or you could call it a special fried bulgur![\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][vc_single_image image=”14743″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=231″][vc_column_text]I am a huge fan of Thai cuisine and especially the peanut satay sauce.\u00a0 If you too are a fan of satay sauce, then this tasty chicken noodle soup is for you.[\/vc_column_text][vc_column_text]<\/p>\n [\/vc_column_text][vc_single_image image=”14745″ img_size=”1024×512″ onclick=”custom_link” link=”https:\/\/www.bonapp.menu\/admin-ace\/menu-fiche-recette.php?id=233″][vc_column_text]Friday\u2019s meal is a super tasty marinated pork loin with roasted vegetables. When I made this, I initially thought we might have some left overs because we weren’t very hungry but no chance, it was gobbled up in one go![\/vc_column_text][vc_cta h2=”” add_button=”bottom” btn_title=”Subscribe” btn_color=”warning” btn_align=”center” btn_link=”url:https%3A%2F%2Fwww.bonapp.menu%2Fadmin-ace%2Fpublic-tarifs.php%3Flangue%3DEN|||”]<\/p>\nMonday: Braised fennel spaghetti<\/span><\/span><\/h4>\n
Tuesday<\/span>: Sesame seed tuna on a mango and avocado salad<\/h4>\n
Wednesday<\/span>: Saut\u00e9 vegetables with bulgur<\/h4>\n
Thursday<\/span>: Thai peanut and chicken soup<\/h4>\n
Friday<\/span>: Spiced pork fillet<\/h4>\n