Lemon Blueberry Ricotta Scone -it's time to celebrate!

Celebrate what, you say? 

Well it's been a great few weeks of triumph and discovery. First off, I went to the Wharton Clinic to check on my progress and I have lost another 6 lbs and I measured myself and lost another 4 1/2 inches. 

Awesome, I'd say!  It's a slow steady pace, but this is what is needed when you plan to live like this for LIFE.  Changing the way I eat, plan and prepare meals and live with activity. This is the way I live now, it's never about a diet. I hate that word- 'starting a diet' implies that you will 'end a diet'. Well guess what? This is not something I will ever 'end', I will continue to eat healthy, well-balanced meals, I will continue to strive to get activity every day.... for the rest of my life!

For the rest of my life I will also constantly re-evaluate what I am doing, where I want to be in my career. After some soul-searching moments, I have decided to take a post-graduate course in Human Resource Management through McMaster University. Yep, I'm going back to school! Online of course, so I can continue working and living my healthy life!

So part of being a successful, healthy living being is to prepare some food in advance for the week. Most of my recipes include whole grains and healthy fats, but sometimes..... I just need to enjoy a little spark of something homemade, fresh and delicious. I head to Pinterest and search... I needed to use some part-skim ricotta cheese and below is the final product.

Taste testers living and visiting my home over the weekend mentioned it was the best scone they have ever tasted. I would say it was the moistness of the ricotta, but also I doubled the lemon rind and lemon juice required and barely used any sugar for the glaze- mostly all lemon juice

Here's the recipe. I used skim milk ricotta and milk and it was still divine!

Lemon Blueberry Ricotta Scones (adapted from http://bakerbynature.com/blueberry-ricotta-scones/)

Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 teaspoon lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup (Whole Milk) Ricotta Cheese
3 tablespoons Whole Milk
8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)

For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling

For the (optional) lemon glaze:
2 tablespoons fresh lemon juice
3/4 cup confectioners sugar

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
4. In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
5. Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
6. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
7. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
8. Bake for 18-20 minutes, or until the tops are lightly golden brown.
9. Cool for about 10 minutes, then make your glaze.
10. For the glaze:
11. In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.

The Makings of an Incredibly Delicious Detox Salad Meal - Tools of the 'Veggie' Trade

Let me share with you a meal I recently made for my family, filled with healthy veggies, fruits and tons of nutrients. Turkey, ham and pineapple burger with Detox salad and homemade oven roasted fries- prepared with some great little kitchen tools.

Looks gorgeous right? You eat with your eyes, so here is a great way to make your meals exciting, ADD COLOUR and TEXTURE. In this meal, we have all the colours of the rainbow, crunchy, zingy, crispy, soft and juicy. And the flavours.... bright, tangy salad, crispy outside, tender inside oven roasted fries and smokey turkey burger with slightly salty ham and crunchy, sweet, roasted pineapple. Let me tell you, it was a huge hit with my family!

Here's how I did it.  Started with the washed veggies...

Brussel Sprouts and Potatoes.

Now here is a sweet little tool of the veggie trade that we just love. It's a little 'french fry' maker.

See what it does. You just need to apply a bit, no- a lot-  of pressure. Use those big muscles- and voila! Some gorgeous French Fries ready to be created.

This is how I prep them... Put oven to 430 degrees, spray a sheet pan with Pam, put your cut potatoes (yukon golds are good) on the pan, drizzle some olive oil, salt, pepper and paprika on them and then toss them with your hands until they are all coated. Make sure there is space between them, if the pan is too crowded, they will not crisp up.  Bake for about 20 minutes, then flip them and bake for another 10-15 minutes.

Now here's another neat tool (by the way, thanks to my Mom for these two lovely gadgets). It's a shredder, but it stands up, and the bottom has a little receptacle basket that holds the food you just shredded.

It comes with different blade attachments that you snap into place.

I used it to shred these baby brussel sprouts and shred some carrots too.

Here's the awesome detox salad created using my nifty kitchen gadgets. It's incredibly refreshing, bright and real good for you. I absolutely love the lemon juice!!!

Detox Salad (adapted from http://www.tastebook.com/recipes/3540122-Fall-Detox-Salad)

Ingredients:

• 18-20  brussels sprouts, washed and stems removed
• 2 large carrots carrots, peeled
• 1 apple, diced (I used Honeycrisp)
• 1 large celery stalk, diced
• 1/2 cup sunflower seeds
• 4-6 tbsp raisins
• 2-4 tbsp fresh lemon juice, to taste
• 1/4 tsp fine grain sea salt
• 1 tsp fresh parsley
• Pure liquid honey, to taste

Directions

1. Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.

2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.

3. Add lemon juice, salt, pepper, and parsley to taste. Add a small amount of honey (about 1 Tbsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. 

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!

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.

 

 

 

 

 

Crock Pot Greek Style Chicken

I am telling you... sometimes, your husband just makes such an awesome dinner that you remember once again why you married him... his caring and thoughtful side. Check out this delicious recipe he made in the crock pot. It was a risk, you know sometimes chicken breasts come out quite dry from the crock pot, but this time they were super moist.... and oh.... they made the house smell so nice coming home after a long day at work. I love you Brenty!

Greek Style Chicken

(adapted from the Crock Pot Slow Cooker cookbook)

• 6 boneless skinless chicken thighs (or chicken breasts)
• ½ teaspoon salt
• ½ pepper
• 1 tablespoon olive oil
• ½ cup chicken broth
• 1 lemon, thinly sliced
• ¼ cup pitted kalamata olives
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• Hot cooked orzo or rice

Directions

Salt and pepper chicken breast. Heat oil in large skillet over medium-high heat. Brown chicken on all sides. Place in Crock Pot slow cooker.

Add broth, lemon, olives, garlic and oregano to crock pot.

Cover, cook on low 5-6 hours or until chicken is tender. Serve with rice or orzo.

There you have it.... beautiful and so moist and delicious. Served with a fresh and tasty Greek Salad on the side...and you have a winner, winner, chicken dinner!

Whole Wheat Lemon Poppy Seed Scones

In an effort to feed my family healthy, wholesome breakfast options. I tried this new recipe for some Whole Wheat Lemon Poppy Seed Scones.
 

Here's the closeup....

Here are the bright and tangy ingredients, and now, the recipe!

Whole Wheat Lemon Poppy Seed Scones

http://keepyourdietreal.com/food/breadsmuffins/whole-wheat-lemon-poppy-seed-scones/

Ingredients:

2 cups   Whole wheat white flour

1/3 cup Brown sugar, packed

2 tsp      Baking powder

1/8 tsp Salt

1/3 cup Butter

1              Egg

1 tsp      Vanilla extract

1/2 cup 1% Milk

2 Tbsp   Lemon zest

2 Tbsp   Lemon juice

1 Tbsp   Poppy seeds

1              Egg (for egg wash)

1 Tbsp   Milk (for egg wash)

Directions:

Preheat the oven to 375º.  In a large mixing bowl, combine the flour, brown sugar, baking powder, and salt.

Cut the butter into the flour mixture until the pieces are a bit smaller than the size of a pea.

In a separate mixing bowl, whisk the egg, vanilla, milk, lemon zest, lemon juice, and poppy seeds.

 Add the egg mixture to the flour mixture until just barely combined then place the batter onto a floured surface and knead until it comes together (may need to add 1/2-1 cup of additional flour). The dough should be neither sticky nor dry.

Press the dough into a 1″ thick rectangle. Cut in half vertically, then horizontally, then again vertically. There should be eight triangle shaped scones of equal size.

Next, cut each in half again, diagonally. Now there should be sixteen triangle shaped scones of equal size.

Place the scones onto a greased cookie sheet. Create an egg wash by whisking together the egg and milk. Brush the top of the scones as well as the sides with the egg wash.  Bake for 15-20 minutes, or until the tops turn golden brown.

Et voila! Now these are good served warm and you can add some nut butter to boost up the protein content for a good breakfast fix.

Lemon Cupcakes- Sweet and Tart

Here's the Lemon Cupcake I promised you. So delicious and I omitted the blueberries for the little Australians... just in case they don't like them inside their sweet treets- I just put one on top for a bit of fruity contribution!

Lemon-Scented Blueberry Cupcakes (cookinglight.com)

YIELD: 1 dozen (serving size: 1 cupcake)

Ingredients:

Cupcakes:

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided

10 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/4 cup butter, melted

1 large egg

1/2 cup low-fat buttermilk

1/2 cup 2% reduced-fat milk

1 teaspoon grated lemon rind

3/4 cup fresh or frozen blueberries, thawed

Frosting:

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter, softened

1 teaspoon grated lemon rind

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups powdered sugar, sifted

2 teaspoons fresh lemon juice

Fresh blueberries (optional)

Preparation

Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Nutritional Information (for one cupcake):

Calories: 236, Fat: 7.7g, Protein: 3.7g, Carbohydrate: 38.7g, Fiber: 0.7g