Panna Cotta

This delicious Panna Cotta recipe comes from our collaboration with Brasserie Ruhlmann for National Diabetes Awareness Month. Try making it for your friends and family this holiday season!

Don’t forget you still have time to enjoy our curated prix-fixe menus at both Brasserie Ruhlmann and Le Colonial until November 30th! Part of the proceeds will go towards raising awareness of how it is to live with diabetes and how to prevent the disease.


Panna Cotta (Serves 6)

  • ¾ cup milk
  • 1 vanilla bean, split
  • 1/3 cup + 2 tablespoons sugar
  • 1 cup + 2 tablespoons heavy cream
  • 1 cup + 2 tablespoons
  • Vermont Butter & Cheese
  • Crème fraiche
  • ¼ cup + 2 tablespoons buttermilk
  • 3 gelatin sheets
  1. In a small saucepan set over medium-high heat brings the milk, scraped vanilla bean and sugar to a boil.
  2. Remove from heat and add the gelatin sheets, buttermilk and the heavy cream.
  3. Using a fine sieve strain mixture into a clean mixing bowl.
  4. Carefully fold in the crème fraiche into the milk and sugar mixture.
  5. Pour into six 4-ounce ramekins and refrigerate for a minimum of 4 hours before serving.
Served cold, top the Panna Cotta with fresh seasonal fruit

Lyfebulb Partners with Le Colonial NYC: Coconut Chicken Soup


The Team at Lyfebulb is proud to partner with a Lyfebulb Favorite in NYC:  Le Colonial NYC in honor of Diabetes Awareness Month!

During the month of November, Le Colonial will feature a very special diabetes friendly three course prix-fixe menu, proceeds from which will benefit the Lyfebulb Foundation and support our mission to improve the lives of those living with chronic disease!

Make sure you stop by the 57th street location during the month of November to try it out – much more information to come.

As a teaser, here is the recipe of one of the sumptuous, and healthy, dishes that will be featured on the menu:

Coconut Chicken Soup or súp gà dừa



  • 3 cups (24 fluid ounces) sodium ­free chicken stock
  • 1 lb boneless, skinless chicken breasts, cut into bite size pieces across the grain
  • ½ lb (8 ounces) fresh or canned straw mushrooms (drained)
  • One stalk lemongrass
  • 6 fresh bird’s eye chilies (more or less depending on your heat preference)
  • 2­ inch piece of fresh galangal, sliced thinly crosswise
  • 5 fresh kaffir lime leaves
  • 5 limes
  • ¼ cup fish sauce (but have more ready)
  • ½ cup fresh cilantro leaves
  • 1½ cups (12 fluid ounces) full fat coconut milk


  • First, concentrate the stock. Put the chicken stock in a wide and shallow saucepan (to ensure fast evaporation), bring it to a boil, and reduce it over medium­ to high heat until the liquid measures half its original volume.
  • Halve (or quarter) the straw mushrooms into bite size pieces; set aside. Any meaty, mild ­flavored mushrooms will do.
  • Cut the lemongrass stalk into 1 ­inch pieces and smash them set aside.
  • Do to the chilies what you just did to the lemongrass; set aside.
  • Remove the stems and the tough veins that run through the middle from the kaffir lime leaves, and tear them up into small pieces. You can also bruise them a little. Set aside.
  • Juice 2 limes; set aside.
  • Put the coconut milk into a 4­ quart pot, followed by concentrated chicken stock, kaffir lime leaves, lemongrass pieces, and galangal slices.
  • Bring the mixture slowly to between 160° and 180°F (slightly below a simmer), allowing the herbs to infuse the liquid for about a minute.
  • Keeping the temperature steady, add the mushrooms and the chicken to the liquid; adjust the heat to maintain the temperature. The liquid should never at any point come to a rapid boil. Don’t worry; at 160°­180°F, your chicken will be thoroughly cooked.
  • Stir gently to ensure that the chicken is evenly cooked. (If you want more liquid, add more plain water or unconcentrated broth.)
  • Once the chicken is cooked through, throw in the smashed chilies and remove the pot from heat immediately.
  • Add the juice of 2 limes and the fish sauce to the pot, stir, and taste. Add more lime juice and fish sauce, if necessary. The soup should be predominantly sour, followed by salty. The sweetness comes from natural sugar in the coconut milk.
  • Stir in the cilantro leaves and serve your soup!


Kale Chips

If you want a salty crunchy snack, but are attempting to maintain a low-carb diet, these are for you. It is extremely easy and tasty.

Pre-heat the oven to 25 degrees Fahrenheit.

Combine kale leaves with olive oil, salt, pepper, and whatever spices you like. The great thing about these chips (as is the case with all chips), is that you can experiment with different flavors. If you like garlic, add some garlic powder, if you like spice, add some cayenne pepper. Regardless, the kale is delicious even on its own.

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Once you have mixed the kale with your seasoning, spread it out on a baking tray and place it into the oven.

Let the kale bake for about twenty minutes and then turn your oven to broil to get it extra crispy. Voila! Extremely easy to make and delicious to eat – Kale Chips!

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Chicken Salad with Couscous


 1 chicken breast

 1 yellow onion

 1 shallot

 1 package of baby kale

 ¼ package of Casablanca pearled tri-color couscous

 Olive Oil

 Balsamic Vinegar

 Soy Sauce

 Dijon Mustard

 Goya Abobo Seasoning

 Oregano

 Salt, Pepper, and Cayenne Pepper

This is a hearty salad that is a complete meal all wrapped in one. Begin by cutting the chicken breast into small pieces and marinate it in olive oil, salt, pepper, oregano, and Abobo seasoning. Prepare your salad dressing by combining a finely chopped shallot, olive oil, balsamic vinegar, pepper, soy sauce, cayenne pepper, and Dijon mustard. Set the dressing aside.

Chop up the onion and begin to sauté in a skillet. Once the onion is soft, stir in the chicken and sauté everything together until the chicken is fully cooked. At the same time, prepare the couscous according to the package instructions.

Once the chicken with onion and the couscous are done, remove from heat and mix the baby kale with the homemade salad dressing.

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Combine the chicken with onion and couscous once both have had the chance to cool down slightly.

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Finally, serve the salad in a bowl and place a portion of your chicken mixture on top. The result is a well-balanced combination of vegetables, carbs, and protein. Hearty enough for a cold winter evening and easy enough to do after a long day at work!

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Carb-Free Ground Chicken Stuffed Roasted Peppers Recipe


• 1 lb ground chicken

• 3 bell peppers

• 1 package baby spinach

• 1 yellow onion

• 1 shallot

• 1 hot pepper

• 1 package of chopped mushrooms

• Parmesan cheese

• Salt, pepper, and cayenne pepper to taste

• Olive oil

• White wine

Pre-heat your oven to 400 degrees Fahrenheit and finely chop your vegetables.

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Begin by sautéing the onion, shallot, hot pepper, and mushrooms in a large pan with olive oil. Once the onion is tender, mix in the ground chicken, and sauté until fully cooked. Season with salt, pepper, and cayenne to taste. Fold in the spinach and let the mixture simmer while you add some white wine.

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Clean the bell peppers, cut them in half, and then hollow them out. Place the peppers in a baking pan. Stuff the peppers with your ground chicken-vegetable mixture, then top with some parmesan cheese. Pour a little bit of the leftover liquid from your sautéed mixture into the bottom of the pan.

Roast for 20-30 minutes, until the cheese melts and browns. Then, enjoy!

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Alternatives: You can make the mixture with a variety of other veggies. Also, for a heartier option (as in not carb-free), you can mix in rice, quinoa, or couscous.

Roast Chicken & Fall Vegetables



• 2-3 lb organic chicken

• Olive oil

• Thyme

• Lemon

• Salt, pepper, cayenne pepper

• Mushrooms (baby Bella and portobello)

• Turnips

• Carrots

• Brussels sprouts

• Yellow onion

• Couscous or quinoa if you want a carb

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Preheat the oven to 325 or 350, depending on how much time you have. The lower the temperature the juicier, but it may take over two hours, depending on the size of the chicken.

Chop up all of your veggies. Use one pan for the chicken and include some of your chopped veggies, and another for the remainder of the vegetables. To prepare your chicken, season with salt, pepper, and thyme. Lift the skin to season as well, place some thyme under the skin, and rub with olive oil. Next, squirt lemon all over and stuff the cavity with the lemon and thyme. Finally, as I love spice, sprinkle cayenne pepper on top for a little kick. Place the chicken in the pan with some vegetables in the bottom and cover with aluminum foil.

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You may want to wait to put the vegetables in the oven until the chicken has been roasting for 45 minutes to an hour, so that everything is done at the same time. As for the vegetables, I like spicy brussel sprouts (surprise!), so I season them heartily with cayenne pepper, as well as Dijon mustard. I also love the health benefits of cayenne (http://www.webmd.com/vitamins-supplements/ingredientmono-945-cayenne%20pepper%20%28capsicum%29.aspx?activeingredientid=945&activeingredientname=cayenne%20pepper%20%28capsicum%29).

This turns out to be a delicious, hearty, perfect for fall meal. It also makes your kitchen smell amazing!

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Heart Healthy Shrimp & Scallop Dinner

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Scallop & Shrimp Pasta 

• 6 large scallops 

• 1/2 lb shrimp

• 1 shallot

• 1 large onion

• 1 package spinach

• 1 package mixed greens

• 1 package baby bella mushrooms

• Spinach-wheat linguine

• Cayenne Pepper

• Dill

• Salt & Pepper

• Olive Oil

Greens w/ Homemade Dressing

• 1 shallot

• 1 package mixed greens

• 2 tomatoes

• Olive Oil

• Balsamic Vinegar

• Soy sauce

This is an easy and well-balanced dinner, but it requires a lot of chopping…

Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=105 

First, pre-heat your oven to 400° F.  Chop up half of the onion and half of a shallot and place into ceramic baking dish along with olive oil, salt and pepper.  Place the scallops and shrimp on top and season with dill and cayenne pepper.  Place into the pre-heated oven.  Check on the scallops frequently to make sure they do not over-cook and turn shrimp as needed. 

Next, prepare your mushroom and spinach sauce by combining the second half of the onion and shallot into a skillet.  Chop up your mushrooms and combine as well, then finally add spinach at the end as the spinach takes a very short time to cook.

While the scallops and shrimp are baking, and the mushrooms sauté, boil water for your spinach-wheat pasta.  Cook per the instructions on your package.  Pasta is obviously optional if you are on a low-carb diet.  Couscous also works well with this dish.

Finally, I like to prepare my own salad dressings.  If you do not, you do not know what actually goes into what you are eating.  It can be as simple as combining two or three ingredients.  This time I kept it simple and combined olive oil, balsamic vinegar, soy sauce, cayenne pepper, and some black pepper into a salad bowl and mixed them all together.  Add a chopped up shallot and chopped up tomatoes.  Once you are ready to serve mix in your greens so that they do not get soggy while you finish cooking the rest of your meal.

Once the shrimp and scallops are baked and the mushroom sauce is done you can combine the two, or keep them separate.

Finish up by draining your pasta, tossing your salad, and plating your dinner.

Easy & Delicious!

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