Healthy Living Transformation

So some of you are probably wondering...'Hey Chantal, how come you haven't posted any healthy lifestyle updates lately?' Well, you can lay your concerns to rest, 'cause here it is!
Since I started this reshaping of my life, if you will, I have been so eager and excited to share with you my monthly progress, however, over the past 9 months or so, it's been hard for me. I went through a lot of changes in my career and had to shift my focus away from my health to finding, getting, starting, learning and thriving in a whole new place with a whole new culture.
Funny enough, as I became comfortable in my new role, I also had the right frame of mind to drill down into what was important to me, my health, my family and refocus the energy back into healthy living.
I went back to the Wharton Clinic a month ago to face the facts. Yes, I had gained 17 lbs since my last check in January... but I went back to the clinic this past weekend and was down 2.2 lbs. So I am back on track. Having lost 70lbs to date, I have ABSOLUTELY seen the effects of what paying attention to yourself makes. Check out the photos that prove it!

I like to do this... when I need to be reminded of where I started from and the progress I have achieved, I make a collage. Where I started, large, unhappy, unhealthy... and now- blond, healthy, focus and in charge of my life.

I know what I need to do: record everything I eat in myfitnesspal.com, exercise- and I mean, 2 really good 'sweats' at least 3-4 times per week, drink, drink, drink, drink water. Make fruits and veggies at least half of the total food I eat a day, and I know it will be so rewarding. More than words can ever express. And the best part of this whole thing is that now my husband and daughter are totally into this with me. Absolute family commitment!

Banana Cranberry Oatmeal Pecan Crunch Topped Muffins

  ... Now that's a mouthful.... of seriously good morning 'on the go' eating....

I adapted this recipe from a Robin Hood flower recipe I found on line. The addition of the pecan-oatmeal crumble on top just sends them over the edge of yummy!

The original recipe called for 12 muffins, but I stretched mine to make 18 muffins.

Got some pecans ready...

Mixed some melted butter, brown sugar and oats...

...added my chopped pecans...

...and just sprinkled on top for some crunchy goodness!

Now here's the recipe:

 

Banana Cranberry Oatmeal Pecan Crunch Topped Muffins

Adapted from (http://www.robinhood.ca/Recipes/Muffins-Biscuits-Quick-Breads/Oat-Muffins/Cranberry-Banana-Oat-Muffins)

Makes 18 muffins

Ingredients:

1 1/4 cups   (300 mL)  Whole Wheat All Purpose Flour

1 1/4 cups   (300 mL) Quick Oats

2/3 cup   (150 mL) sugar 

1 1/2 tsp   (7 mL) baking powder 

1 tsp   (5 mL) baking soda 

1/2 tsp   (2 mL) salt 

1   egg 

2 cups   (500 mL) banana, mashed 

1/3 cup   (75 mL) butter, melted 

1 cup   (250 mL) dried cranberries 

 

Directions:

1.       COMBINE first six dry ingredients in mixing bowl. Mix well.

2.       BEAT egg, banana and melted butter together until smooth.

3.       ADD banana mixture to dry ingredients. Stir just until moistened. Stir in nuts, if desired.

4.       FILL greased muffin cups 3/4 full.

5.       Now here is where I adapted a little bit.. I chopped some pecans, added some brown sugar, oats a bit of melted butter to make a crumble top to sprinkle on each muffin.

6.       BAKE at 375ºF (190ºC) for 20-25 minutes, or until top springs back when lightly touched.

Amazing Adventure... the next generation

When I started this blog, I started a series called 'Amazing Adventures', usually, these posts were the visual stories of me and my little girl Melanie, getting outdoors and exploring our gorgeous surroundings and reaping the physical, emotional and spiritual rewards of spending time outside and soaking it all in... us girls.... we love to browse... we love to linger in a park, in a scenic downtown and just become one with our surroundings... that's why these posts usually include girly, girls. Men, don't like to walk, just for fun, you need a purpose (ask my brother in law!).

So now, I am so pleased that my sister has introduced the next generation -her wonderful children- to this new way of life.... living for the Amazing Adventures!

Stephanie was all ready with her hat, sunglasses and matching polka dot hoodie- a true Adventurer!

Melanie, an old pro, had her head gear on, and her Happy Face sunglasses ready... and look, Stephanie, was looking over yonder.

Guess where we went? That's right, our favourite park- Lakeside Park- but this time they had all the water works going, it was so impressive for the little kids... check out Cooper getting real thrilled!

Grand-Maman took part in this adventure with her amazing safari wear (LOL)! With this grandchild...

... and this grandchild....

... and what a cool grandchild he is!

Ok, maybe this swing is a little too big????

... and maybe this hat is a little too small...

...now this fits better eh! Look at the effort Stephanie is putting into it!

... and this one, well, it was a little hard for them to figure out, but once they got in, Julie and I were the working mules pulling the thing around.

We showed Stephanie how to throw rocks into the lake, she would pick the wet little ones all the time. What a special teaching moment!

Mother-Daughter big, beautiful pebble beach smiles! I just love how this picture turned out.

The best part of this adventure was watching Stephanie embrace nature. She loved picking the flowers for us all, they were mostly dandelions.... and she was so excited to share with us. The best though, was watching her pick the fluffy ones and give them to us like they were beautiful roses, so precious, so kind and so innocent.

...and most of all was the wonderful teaching moments we shared. Grand-mother showing her grand-daughter how to blow on the flower and make all the 'fluffies' fly, older cousin showing younger cousin how to 'work' the playground equipment, aunt showing her niece how to skip rocks into the water... and Cooper- the boy cousin- well, he just slept- it's a boy thing!

 

A father and the best fro-yo sandwich he's ever had!

This past Father's Day I decided to make a real special desert for a real special father, my husband! An awesomely delicious treat that we all enjoyed!


So after surfing my favourite blogs, I came upon this most amazing desert that I knew he would absolutely love. Homemade Lemon Blueberry Frozen Yogurt Sandwiches.... never attempted before, but hey, he's worth it!

Check him out with his Father's Day loot: FIFA shirt, BBQ toys and omellete maker in hand!

So this is how you start. Get two 8 inch square pans. Cut some parchment paper and layer it so it will hangover on each side, then spray with a pit of Pam.

Make the batter and divide it between 2 pans and spread evenly (a little tricky because of the paper moving and slipping.... but it's worth it!)

Bake using the directions below and let cool completely in the pan.

Make the blueberry compote and let cool as well.

Having prepared the froyo- or ice cream as directed with the lovely lemon zest and juice, get ready to assemble it all together.

Blend the blueberry compote into the lemon froyo and make nice swirls.

Then dollop the froyo onto the bottom cookie.

Spread it all around in an even layer.

Flip the top layer over the froyo and press gently. Wrap it in foil and leave place in freezer for at least 3 hours ( I left mine overnight).

So easy and simple... take this little present out of the freezer, it just comes out so nicely because of the parchment paper.

Cut the edges so it's smooth, try not to eat all the edges!!!!

And there you have it. A fabulous healthy alternative to store bought ice cream sandwiches. Portion controlled, and lower fat with with Frozen yogurt.

See Brent loving it... yummmmm!!!

I served it with a few berries on the side and ate it with a fork... but you can just pull them out of the freezer and enjoy them as a cool and creamy snack!

Here's the recipe:

LEMON BLUEBERRY ICE CREAM SANDWICHES

Adapted from http://www.shutterbean.com/2013/lemon-blueberry-ice-cream-sandwiches/ who adapted it from Gourmet Magazine 

For lemon ice cream:

2 pint premium vanilla ice cream ( I used frozen yogurt for half the calories and all the taste!)

1 tablespoon grated lemon zest

2 tablespoons fresh lemon juice

For blueberry compote:

1 cup blueberries

1/8 cup sugar

2 (3-by 2 1/2-inch) strips lemon zest

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

For sandwich layers:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter, softened

3/4 cup packed light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

Make lemon ice cream:

Let ice cream sit out for 10-15 minutes at room temperature, until it reaches the consistency of soft serve. Transfer ice cream to a large bowl and stir in lemon zest and juice. Cover the bowl with plastic wrap and freeze while making compote and sandwich layers.

Make blueberry compote:

Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.

Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).

Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.

Make sandwich layers while compote chills:

Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil ( I used parchment paper and cooking spray).

Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.

Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.

Assemble sandwiches:

Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 3 hours.

Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 12 pieces. 

Check out this live testimonial!

Sunday Spinach Omellette

At my house, we love Sunday Brunch!!!! So when we can make it healthy and gorgeous... even better!

Here's what I did:
Take a couple of eggs, some light mozzarella, some chopped tomatoes, some chopped ham, a bit of milk and whisk it all together, when it's halfway done (2-3 minutes) add some fresh baby spinach.  Then flip it ( or try), I always break it and call it a 'omellettatta'.

Serve with some small toast point to push it around and there you have it! An amazing protein-rich brunch!

These are a few of my favourite salads

Ok, are you ready for the greatest pop of colour your eyes can see??
Check out some of these favourite summer salads packed with great colour, nutrition and taste!

Here's my fresh fruit salad. It gets gobbled up, not only because it's delicious, but because it's served in my favourite Anthropologie bowl! And set against my new summer placemat.... it's a photographer's dream!

Now check out my Greek inspired Veggie Salad!

It's a blend of cucumbers, peppers, shredded carrots and feta.... of course, kalamata oilves! And lightly dressed with Greek dressing.

Ok, but here's my new favourite. It includes a totally healthy, delicious and new to our family- Edemame- soy beans.... Yes, I am eating beans, but these beans are delicious. And so full of protein you won't believe it. So here's what I did!

Nice eh!, Of course, against my other new summer placemat.

So this is what I did.... used some leftover grilled corn, chopped red pepper and cilantro, mixed it all together. Then I created a dressing with the juice of one lime, some oilve oil, salt and pepper... and there you go! Full of nutrition- this ain't no traditional garden salad!

Light Lemon Cheesecake

Here's the light lemon cheesecake recipe I promised you.

Nice, delicious, creamy and light, and don't forget that zing from the lemon.  This recipe called for blueberries, but I just used raspberries instead. Delicious!

Mini Lemon Cheesecakes

(adapted from www.shape.com)

Serves: 12

Ingredients:

1 ¼ cup graham cracker crumbs

2 tbsp melted butter

1/2 teaspoon table salt

1 1/4 cup light cream cheese, at room temperature

1 1/4 cup lemon 2% Greek yogurt, at room temperature

10 tbsp of sugar

2 eggs

4 teaspoon lemon zest

 

For topping:

1 ½ cup blueberries (or raspberries)

4 teaspoon sugar

2 teaspoon lemon juice

Directions

1. Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.

2. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, pressing down lightly with the back of a spoon to flatten. Bake for 5 minutes.

3. Meanwhile in a medium bowl beat together cream cheese, yogurt, sugar, eggs, and lemon zest until smooth. Pour evenly into baked cupcake liners and bake for 20 minutes or until set on top.

4. In a small bowl toss together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices.

5. Chill mini cheesecakes and blueberry topping. Garnish cheesecakes when ready to serve.

 

I chose my square brownie pan... you know, for that sophisticated square shape.

Here are the cooked and cooling cuties.
 

... and the grand finale, a close-up of the raspberry sauce.

 

 

 

 

 

The Queen of all Mothers... and Light Lemon Cheesecakes

Look at this gorgeous mother of mine. The Queen of all Mothers. So full of love and life with the kindest, most generous soul...

 ...not to mention a gorgeous new outfit (matching her youngest grand-daughter) straight back from her trip to Myrtle Beach (hence, the tan)!

 I made the boys take this photo of all the girls... Grand-mamans, moms and future moms. I LOVE IT!

 Meanwhile, some boys supporting their fav' hockey team/colours were hanging out.

 Mums for my Mom!

 Silly Snackers...

 Just love this little guys' Osh Kosh!

 ...and he and his sister just love their daddy so much!

 ...oh, and don't forget a gorgeous smile for the celebrated one! Nice!

 Julie always makes the best salads, this one is super enhanced by the candied pecans from South Carolina!

 Delicious steak dinner for the grown ups...

 ...while this little guy was real busy...

 ...and so was this guy... and Julie, loves her ketchup, I think she might still put some on her steak?

The wonderful evening, hosted by my sister and her family, was of course topped off with a light and delicious Lemon Cheesecake with a raspberry coulis... (recipe to follow).
So much love, so much laughter, like when Stephanie led us in songs and giggles, and most of all, so much family togetherness and craziness it all filled our hearts (and bellies)! Merci for all the love you give us Maman!