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,

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!

 

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!

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!

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.

What to do with your Farmers Market Loot- Sweet and Savory Ideas

So what do you do with all this bountiful Farmers Market food? Well let me tell you, it was so much fun thinking of ways to be creative!

With such great products like this Moose River Preserves.... I knew it had to be something special. Well, these are the 2 flavours I bought. Blueberry Mango for us and Tipsy Strawberry for our friends the Senecals of Sturgeon Falls.

Check out the natural ingredients... not additives, no preservatives.

... and with the strawberry jam, just a little orange flavoured liquor- Grand Marnier- just adds a depth to the taste.

So check out my experimental breakfast of blueberries. OOOOOOOOOHHHHH so delicious! Homemade blueberry pancakes with fresh farmers market blueberries with a drizzle of Moose River Preserves' Blueberry Mango Jam. I am so grateful for my sweet tooth!!!!!

Ok, now for the savory part of my 'share out'. Look at those gorgeous potatoes, the inside is like a work of art!

Next, the colourful and delightful Pattipan Zucchinis and a few colourful peppers. Cut up and ready to grill.

Add a bit of oil and seasoning and grill them up.... yum to get just a little charred and deliciously smoky.

These gorgeous spuds were oven roasted with some olive oil and sea salt and pepper and they turned out awesome -crispy on the outside and tender, melt in your mouth, on the inside.

So you know what I see here... a testament that you do eat with your eyes... I love colour and after a trip to the Milton Farmers Market, I feel totally inspired to create with those gorgeous finds.

Star Fruit for a Superstar!

That's me! A superstar at trying to live- everyday- this new healthy lifestyle. Trying, is a good word here, sometimes there are challenges, but if I am doing my best with what is going on my life right now... then I am doing good. Right Szos?

So how fitting that I should introduce you to the Star Fruit also know as Carambola. It looks kinda funny right... but wait...

See what happens when you cut it, it's magic! It makes a star! I love stars! One of my favourite songs is 'Just like a star' by Corrine Bailey Ra

 So your probably wondering what it tastes like? Well, it's like a watered down pear/cucumber combined, very mild tasting, and check out the health benefits below:

Health Benefits of Star Fruit (http://www.naturalfoodbenefits.com/display.asp?CAT=1&ID=29)

- Star fruit may lower cholesterol levels and add bulk and moisture to feces.

- A decoction of leaves and roots (prepared separately or in combination) can help cure headaches, ringworm, and chickenpox.

- The fruit is known to cure hangovers and prickly heat. You can also use the pickled fruit for hangover just take one piece of the pickled fruit, steam in water and serve.

- The fruit has also been used to treat sore eyes.

- The star fruit is given to nursing mothers as it is commonly believed to stimulate the flow of milk.

Skinnied Up Banana Splits

I love the taste of a banana split, so one day, I decided to make a healthier version of this favourite treat of mine.

Start by cutting up some strawberries and bananas into bite size pieces.

Then, instead of using ice cream, choose a frozen yogurt. Chapman's has the best selections and they are ususally 50% less fat than real ice cream.

See, half a cup has 130 calories and 3g of fat, compare this to ice cream- 290 calories and 18g of fat (ok that's Haagen Dazs, but still!!!).

 

Et voila, just add some drizzle of chocolate sauce!

Here's a closeup... nice, eh? This little treat was less than 200 calories, so go ahead and impress your friends and family... just remember to put it in a fancy serving dish and you will think you are at one of those fancy gourmet desert places.

Wanna Smoothie?

Here’s what you do…. Can you read my little recipe- scribbled down for Melanie so she can make her own?

Well we use the Magic Bullet and it’s perfect for this.  Fill the cup with one third low fat milk (1%), one third low fat vanilla yogurt and one third frozen fruits and blend it all up until you are all the fruits have been mashed up. It’s so delicious and real good for you. And for Melanie who won’t drink milk- this is a perfect way to ‘hide’ it.

Here’s the nutritional information:

108 calories

17g carbs

1g fat

8g protein

1g fibre

11g sugar

Peach and Strawberry Stuffed French Toast

I have decided that making breakfast/brunch food brings me the most joy! I love the soft, sweet and fruity in the morning kinda love. So whenever I can... I try to make a recipe a little healthier. With fresh peaches and strawberries and a fresh baked loaf from the farmer's market, I knew I had to create a masterpiece in the kitchen!

I found this recipe on the Internet and decided to spoil my family... the only thing I asked in return... Brent had to take the action shots below! Blogging about this makes me want to make some right now!

Strawberry Peach Stuffed French Toast

(adapted from http://gourmetfood.about.com/od/breakfastrecipe1/r/peachstuffrench.htm)

Ingredients:

•1 Large Ripe Peach, peeled and pit removed

•1 Pint Strawberries, stem removed and diced small

•4 Ounces Light Cream Cheese, soft

•1 Tablespoon Sugar

•1 Loaf of Brioche, Challah, or White Bread, unsliced

•3 Large Eggs

•1 1/4 Cups Skim Milk

•1 Tablespoon Sugar

•1 Teaspoon Vanilla

•1/4 Teaspoon Cinnamon

Preparation:

Preheat oven to 300 degrees.

Filling Cut one half of the peach into 1/4 inch slices and set aside for topping later. Dice the other half of the peach into small cubes (about 1/4"). Mash together with a fork or mixer the diced peach and strawberries, 1 Tbl sugar and cream cheese.

Cut the bread into 1 inch slices. Using a serrated knife, cut a pocket in the side of each slice of bread. Try to make the pocket as deep as possible without cutting through the other side.

Place 2 tablespoons of the cream cheese mixture into each pocket.

Batter In a large bowl, whisk together the eggs, milk, vanilla, cinnamon and 1 Tbl sugar.

Heat up a large skillet over medium-high heat.

Place two or three slices of bread in the batter and let soak for 5 seconds. Flip over and soak again for 5 seconds. Remove the bread from the batter and place on a plate. Let the bread stand for 1 minute so the batter can soak in. Add a tablespoon of butter and a tablespoon of vegetable oil to the pan.

Place the soaked bread into the hot pan. When you have all the slices in the pan, start soaking the next three pieces as described before.

Cook each side until a light golden brown.

Place on a cookie sheet or wire rack. When all the pieces have been fried, place the cookie sheet in the oven and bake for 10 minutes.

Remove from oven and top each serving with sliced peaches. Serve with maple syrup.

Ok folks... sorry I didn't calculate the calories here... it's a definite 'fresh food treat'.  Enjoy!

I'm a Dish!

No really...., I'm a dish!

 You see this side, a lovely dish that hold cherries and their pits.

But hey look on this side... I'm a dish, it's called Petals by Chantal! there's even a website for me www.chantal.com.
Nice curves eh!  My mom has the coolest stuff eh!