Pumpkin Waffle Sunday Brunch

Sometimes you just want to make something nice for your sweet husband. Keeping in mind that his favourite thing on earth is pumpkin pie, I thought I would take a stab at making some Pumpkin Waffles.

Well, let me tell you, it was a hit! Served alongside some turkey sausage and fresh fruit... part of a complete breakfast!

I love my waffle maker, it's like magic... just take about a 1/2 cup of batter....

...and just like magic- about 5 minutes later- you have a crispy waffle on the outside and a tasty, soft waffle on the inside.

Served with some delicious fruits... all orange- just a coincidence- and you have a real delicious brunch filled with whole, grain, fibre and packed with vitamins and a punch of colour.

Here's the recipe:

Pumpkin Waffles

 (adapted from http://smittenkitchen.com/blog/2007/11/pumpkin-waffles/)

 ·         2 1/2 cups all-purpose flour ( I used whole wheat flour)
·         1/3 cup packed light brown sugar
·         2 1/4 teaspoons baking powder
·         1 teaspoon baking soda
·         1/2 teaspoon salt
·         2 teaspoons ground cinnamon
·         1 teaspoon ground ginger
·         1/4 teaspoon ground cloves
·         4 large eggs, separated
·         2 cups well-shaken buttermilk
·         1 cup canned solid-pack pumpkin
·         3/4 stick (6 tablespoons) unsalted butter, melted
·         Vegetable oil for brushing waffle iron or cooking spray
 

Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.

Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.

Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Smile and warm melting butter approved!

A special kind of Veggie

This is one of our new family favourites... always on the go, looking for a healthy alternative to chips, I present to you Garden Veggie Chips.

Brent found these during one of his trips to Costco. This box comes with 3 varieties that are fun and a 'cleaner' alternative to potato chips. Melanie loves the round, rippled ones, I like the straws myself.

Each bag contains 130 calories with a but of fibre, protein and fat. The ingredients are pretty clean as you can see and they are gluten free.

What I love though, is this Top 10 Reasons you will love sensible veggie snacks on the back of the box. Fantastic!

 

Nice Nails- Nouvelle Mode Bubbles

Hi darlings, it's been a while since I have shared some of my nice nails with you, and if you don't follow me on Instagram or Facebook, I realize, you've been missing out! My new love:  essie polish!

Here's one of my latest creations, with essie 'Blanc' and magenta and orange bubbles. Looks so fresh and nouvelle mode, non?

Best Bruschetta ... use those fresh tomatoes!

It's summertime.... so enjoy some delicious farm fresh tomatoes.

One of the best ways I know of is making homemade tomato bruschetta. I would say this is my husband's favourite appetizer I make, so let me share my recipe.

It starts with some fresh basil, extra virgin olive oil and fresh garlic...

... and don't forget the delicious baguette cut into small little toasts.

Brush each piece of bread with some olive oil and bake them in a 350 degree oven for about 10 minutes, until they are slightly toasted, when they come out of the oven, rub a garlic clove over them.
Dice about 4 large tomatoes (deseeded), and about 2 tbsp of olive oil, 1 clove of garlic, about 6 leaves of chopped basil and salt and pepper to taste.

 Spoon the tomato mixture over the little toast, sprinkle with parmesan cheese and bake in the oven, just enough to warm it through and melt the cheese- 5-7 minutes.  Here's the plate I made for my family: some bruschetta, some plain toast for little Melanie and some plain bread with a side dish of Jamie Oliver's Olive Tapenade. Delicious!

Muscle Talk

Today, I'm going to share with you what it is about this healthy living transformation and journey that intrigues me.

I recently had a visit with my Endocrinologist and even though, I stayed the same weight since I saw her 6 months ago. She was thrilled to see me and see my progress. She says that she loves when I come into her office because it gives her hope that with healthy living, diet and exercise you can beat this diabetes and all that jazz! (well, she didn't really say it like that).

I have been 'diabetes' medicine free for 6 months and after my blood work, she confirms that I still have good blood sugar levels, that my cholesterol are good and that I still remain 'drug free'. Yeah! I love to hear that. Then I shared with her my findings: when I do exercise the day before, the next day my blood sugar is great, if I don't do any exercise the day before, my blood sugar is 'high normal'. DO EXERCISE EVERYDAY! I say!

But I asked her to explain the science behind that... I freakin' love science!

She explains that our muscles use the sugar we have in our body/blood to survive, so when we exercise and do muscle building types of activities, our muscles use up all the sugar in our blood, therefore decreasing the sugar in our blood. Totally makes sense right!  Now here's another bit of awesome information, after you do muscle building exercise, you actually shred/tear your muscles, so you need to quickly (as in no later than 20 minutes after the fact) replenish the protein in your body to rebuild those muscles right back up. By taking this protein in liquid form (read: whey protein shake) it will quickly get to your muscles who will continuously burn more fat as you are resting... this is awesome science eh! 

Bonus, I still take 1 pill a day for blood pressure, but she says if I continue down this healthy path, I will no longer need that pill. Key word : EXERCISE!

Fresh Fruit Pizza

Want a healthy alternative for a dessert to make for your next celebration?

Try this delicious, nutritious and totally gorgeous Fresh Fruit Pizza!

Start by cutting thinly a variety of fruits that are different colours and sizes. I chose strawberries, kiwis, blueberries and grapes.

 I made the giant pizza 'shell' the day before and just covered it. It's filled with good for you ingredients like whole wheat flour, oats, flax seeds and apple sauce.

 Take a tub of Greek yogurt and add some honey....

 Spread it over the top of the cookie shell.

Arrange your fruits in a beautiful little pattern, place onto a platter and serve to your family and friends. I promise, there won't be any leftovers... and don't tell them it's good for them.... it's our little secret!

Here's the recipe I adapted it from:

Oat & Yogurt Fruit Pizza

(adapted from http://www.theyummylife.com/Healthy_Fruit_Pizza#EmbedRecipe_304)

Servings: 12 servings

 Ingredients

 FOR YOGURT PEANUT BUTTER FROSTING: ( I didn't use any peanut butter)

   2 cups (16 oz) Greek yogurt

   2/3 cup peanut butter

    1 teaspoon vanilla

   3 tablespoons honey, or more to taste; may substitute other preferred sweetener

 

    FOR OATMEAL COOKIE CRUST:

    1/3 cup grapeseed, vegetable, or coconut oil

    1/2 cup unsweetened applesauce

    3/4 cup packed brown sugar

    1 large egg

    1-1/2 teaspoons vanilla extract

    1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)

    3/4 cups rolled oats (not instant)

    1-1/2 teaspoons baking powder

    1 tablespoon flaxseed meal (optional)

    1/2 cup chopped walnuts (optional)

 

    FOR FRESH FRUIT:

 Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)

 Directions

(1) MAKE THE FROSTING:

In medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed. Cover and chill at least 1 hour.

 

(2) MAKE THE COOKIE CRUST:

Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside. In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined.  Add flour, oats, baking powder, & flaxseed; stir with wooden spoon until well combined. Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and is firm in center. Cool 15 minutes in pan on cooling rack. Use parchment paper "handles" to remove crust from pan and transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn crust over.

 

(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center. Serve right away, or chill for up to 4 hours before serving.

MAKE AHEAD TIPS. You can make the crust and frosting ahead and store for up to 24 hours in advance so they're ready to assemble the next day. Bake the cookie crust, cool, cover, and store at room temperature.  Mix the yogurt frosting, cover and chill in fridge. The next day, frost the crust, slice and arrange the fruit, and it's ready to serve.

 

NUTRITIONAL INFORMATION for one serving using 2% Greek yogurt in frosting:

--Using peanut butter (or other nut butters) in frosting: 336 calories, 18.2g fat, 34.6g carbs, 3.1g fiber, 19.2g sugars, 11.3g protein,

--Using cocoa in frosting (no peanut butter): 256 calories, 11.2g fat, 32.8g carbs, 2.8g fiber, 17.9g sugars, 8.1g protein,

Jamie Oliver in a Jar

Well, I don't usually like to buy things in a jar, I prefer to make things myself, but when I was at Target recently, I found these pretty little jars, slightly over-priced... but I know I had to try them... just once. Jamie Oliver, after all, is one of my favourite celebrity chefs, and his whole thing is using fresh ingredients... So I decided to give in and give it a try.

We bought some olive tapenade and some pasta sauce.

Tomato and black olive bruschetta topping, a rich and chunky spread....

 Check out the ingredients... pretty clean (except for the sulphites?) and it's made in Italy!

 

We spread it over some toasted baguette and it was delicious! Really fresh tasting and great flavour.

 

 We also bought some tomato and basil pasta sauce with 'honest Italian flavours'.

I have never seen a more poetic food label in my life. This is awesome! This sauce is packed with 'beautiful' Italian flavours....

Melanie and I tried it over some whole grain pasta, tipped with a little fresh basil, and let me tell you, it was absolutely delicious... it really tasted so fresh, the best jarred sauce I have ever tried. So, here's my advice, if you are ever in a bind and need to make a quick meal and need some quick convenient items... do not hesitate to use these Jamie Oliver products. They really are 'beautiful'!

 

 

 

 

This is how we do it.... Chicken Tostadas from Heaven!

This beautiful picture and blog post is brought to you by 'leftover chicken'!

This summer, we have gotten into a great new habit of cooking tons of 'protein' for the week on the BBQ over the weekend. So Brent cooks chicken breasts and sausage and pork chops.... or whatever can be found in the freezer and then.... just like magic.... I create fun, healthy and fantastic meals with the leftovers!
Ta da!!!!

Let me introduce you to Chicken Tostadas made with shredded BBQ chicken

Here's what you do....

 

Shred a couple of chicken breasts, heat a pan with a bit of canola oil, add the chicken, then add about 1 cup of your favourite salsa, add some tex mex type spices too if you wish, finally add about 1/2 cup of water and cook over medium low heat until all the liquid is absorbed into the chicken.

 

Now warm up some corn tostada shells, cut some crisp veggies and cheese, sour cream, salsa and of course.... fresh cilantro!!? You can add some fresh avocado, peppers, whatever you like!!! It's a little piece of summer heaven on a tostada!

 

 

Coconut Water Mango Smoothie paired up with a delicious BBQ Burger and veggies, veggies, veggies

You know what I said in my last post, that half of my daily food intake should be made up of fruits and veggies. Well, let me show you a recent snapshot of my day. And yes, it did meet my fruit and veggie quota.

I made a delicious mango, banana and coconut water smoothie!

So thick and delicious, the rabbit straw just stuck right up in it!

 

And for dinner, a lovely BBQ burger, but check out the corn... yum, yum, yum, so good!!! We just grill it and get those delicious char marks, it really brings out the sweetness in the corn. And I made a delicious little Greek Salad with some peppers, cucumbers, carrots and a bit of feta cheese. Eating all your fruits and veggies sure brightens up your plate!