Pineapple Boat Fantasies

Your saying, "WHAT???".
Well, when you invent your own recipe, you get to name it!
When you are your very own Master Chef... at home... You also get to buy what's on sale and create magic with it! Well, this is what I did when pineapples went on sale...

I created 'Pineapple Boat Fantasies'... and took some pretty pictures... Well, it's real easy when you have such colourful and juicy models!

Here's what you do. First, carefully cut your pineapple in half lengthwise, these will become your boats. Carefully cut out the inside of the pineapple and cut up into chunks, add to a bowl of cut up fresh fruit of your choice. I chose cantaloupe, strawberries and blackberries.

Toast some coconut in the oven, get some vanilla or plain yogurt ready and assemble.

... and there you have it, gorgeous Pineapple Boat Fantasies. Ok, now this has got me thinking... what other kind of boats can I make. Well, I remember wayyyyyyyyyyy back in the '80's, we used to go to Mother's Pizzeria and I would get this fabulous fresh desert. It was a half cantaloupe in a bowl, and in the centre was some orange shertbet. Oooooooh, it was so good!!!! Might have to invent some more 'vessels' this summer for sure!

My version of a 'Week in a day'

You know how I love the Food Network... well, I love  Rachel Ray's Show 'Week in a Day' where she cooks 5 meals for the week in one day. So here's my version... but I made huge batches of 3 recipes.

All inspired by this Pineapple Coconut Sensation Sauce.

Cook some basmati rice...

Chop up some ham cubes...

Cook your chicken in that delicious spicy pineapple coconut sauce....

Chop some broccoli, cauliflower, peppers and carrots...

Open up a can of dice pineapple...

Toss it all together with a bit of soya sauce and sesame oil and you have lunch/dinner for the next 2 weeks!

See! I also made a quinoa salad (that I've shared with you before). Two giant bowls....

Convert into many many leftovers in containers and Ziploc bags...

...but for dinner that night, I baked the rice with some panko breadcrumbs and sliced almonds... Yummy !

Sisterhood of the Traveling Dinner Party

Yes, it's new, it was invented on a whim by Roshni and I while meeting with Lorna at her store downtown Oakville one cold spring day... and it was awesome!

This amazing array of beautiful sisters. My sister Julie, Roshni's sister Deenah, Lorna and her 'stand in' sister Robin (one of my besties that she had met at a previous party). Julie, Lorna and Deenah were all friends and in the same grade in high school, while Roshni and I were the older sisters and friends in high school too. It was a wonderful blend of all kinds spirits, all kinds of world experiences with one thing in common... the need to be part of a place where we all belong, where all our experiences and adventures are validated and celebrated!

Thank you so much for Lorna (and Allan) for hosting our first, but certainly not our last, Sisterhood of the Traveling Dinner Party... who knows where our next rendez-vous will take us???

 Lorna, the wine and Roshni... a winning combination.

 New friendships formed over wine.... of course... and look at the helpful man in the background!

Sisters reunited!

 

Of course, you know that Thai food has to be part of a sisterhood party... It's the Universal language of love and sisterhood! Our favourite fresh rolls!

 Mango Salad

 

 Cashew Chicken

 

 ... and Pad Thai, of course!

New alliances were formed... the 'brown' team ... their hair colour! And Cooper, well he could go with any team.

... and the blond team... more rowdy as you can see by the bigger, goofier grins!

 

 Talking about getting rowdy, this little guy took it to another level, going all cute and shirtless!

Could it have been the wine? The strawberries? 

 ... or maybe this exotic torta???

 Lorna tool this out of her cupboard telling it us it was a 'sweet cracker'?

 ... then she found some crème fresh... and I sliced berries and made an amazing new discovery. So delicious...

Ya, check out Roshni, can't get enough of it! 
Oh my stars! It was a wonderful pleasure, the night ended too soon, it felt like we just started sharing.... so you know the next Sisterhood of the Traveling Dinner Party won't be too long.

Thanks to all the amazing women who took part and made this possible. You are truly shining stars!

 

Nectarine Blueberry Upside-Down Cake

I love parties! I love when I can bring a 'Healthy Alternative' for a desert, and I especially love when it's to celebrate my sweet mother for a Mother's Day celebration. Let me share with you this delicious low fat, low sugar delicious desert. This is my adaptation of a recipe I found in a low calorie magazine my mother game me.

Most upside-down cakes are laden with butter and sugar. But this one, you only need 2 tablespoons of butter and 3 tablespoons of brown sugar.

Here's the recipe:

Nectarine Blueberry Upside-Down Cake

Ingredients:
2 egg whites
1 1/3 flour
2 tsp baking powder
1/2 tsp ground ginger
3 tbsp brown sugar
2 tbsp melted butter
2 nectarines sliced with skin on
1/2 cup fresh blueberries
1/2 cup sugar
1/4 softened butter
1 tsp vanilla
2/3 cup low fat milk

Directions:
1. Place egg whites in a medium bowl and let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder and ginger and set aside.

2. Preheat oven to 350 and spray 9 inch round pan with cooking spray. In a small bowl, stir together brown sugar and melted butter. Spread in pan. Arrange the nectarines over the brown sugar/butter on the bottom of the pan in a nice pattern, then sprinkle with the blueberries.

3. Beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/4 of sugar, beating until stiff peaks form.

4. In a large bowl, beat 1/4 cup of the remaining butter on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter, spoon over the fruit in the baking pan and spread evenly.

 I know, it looks lumpy eh??? But wait... Bake for 35-40 minutes.

 See, it looks beautiful! Cool in the pan on a wire rack for 5 minutes. Using a sharp knife, loosen the cake from the side of the pan.

... then invert the cake onto a serving plate, say a prayer...

Et voila! A beautiful, delicious and healthy alternative for a festive desert. You can serve warm with some frozen yogurt.

Amazing Homemade Croutons

What do you do with all those left over bread ends??? Don't throw them away!!!!! Make homemade croutons!

So simple, easy, economical, 'clean'.... need I say more???
When you buy those fancy loaves and the ends get too hard, cut them up into cubes. Preheat your oven to 425, spread the bread cubes with some olive oil spray, salt and pepper and bake for about 10 minutes or until the bread turns golden brown and crunchy.

Let them cool and then add to your favourite salad. You can store the rest in an air tight container and use them for the next few weeks... if they last that long... well, not in my house!

Serve along side a delicious healthy alternative for pizza. Use some whole wheat pitas, low fat mozzarella cheese, turkey pepperoni and you've shaved off couple hundred calories off your pizza!

Super Moist Blueberry Muffin

No... seriously... the 'moistiest' muffins ever.... and now Melanie's new favourite! 

....and you won't believe the ingredients and methods that will achieve this!

Ta da! Now check out below... from one of my favourite healthy eating bloggers. 

Insanely Good Blueberry Oatmeal Muffins

(adapted from Skinnytaste.com)

Servings: 12 • Serving Size: 1 muffin 

Calories: 127 • Fat: 2.3 g • Protein: 2.8 g • Carb: 28.4 g • Fiber: 2.2 g • Sugar: 17.3 g

Ingredients:
•1 1/2 cups Quaker quick oatmeal
•1 cup unsweetened almond milk (or skim milk)
•1/2 cup brown sugar, packed
•2 tbsp agave (or sugar, honey)
•1/2 cup unsweetened applesauce
•2 egg whites ( I used one whole egg)
•1 tbsp oil
•1 tsp vanilla extract
•1/2 cup white whole wheat flour
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1 cup fresh blueberries
•baking spray

Directions:

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. 
In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.
In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. 

Easter Bunnies Everywhere!

Let me share with you a little glimpse into a special Easter Day full of love, bunnies, flowers and delicious food.

 It all starts with a gorgeous pink tulip arrangement. My favourites!

 Oh, look, I spotted a bunny. Yes, my little girl still goes for an egg hunt- dressed as a bunny- check out her little basket of goodies!

 Oh look, another bunny... Little Cooper bunny with his mommy.

 ... and another, Stephanie bunny, with her cousin and Grand-maman!

 Easter treats and so much fun... reading cards!

 Look at these gorgeous blue-eyed boys!

 And now, enough of the bunnies, it's time for the Easter Dinner. A gorgeous ham...

 ... a perfectly set table...

 ... delicious broccoli/cauliflower panko cheese bake... so good!

 Even Easter crackers.... my mother really loves to party!

 Stephanie's first jambon... a true half French-Canadian girl.

 The gorgeous bunch of Easter Chicks and Roosters!

... and the Grand Finale! A tower of Bird Nest Cupcakes. Thank you to all my family for the beautiful party, food, celebration and most of all... the LOVE!