After 30 years of standing at the sidelines of my own life, I am ready to "Pick Me!" first. Follow me on my journey of finding health and happiness in my every day...
April 2017 M T W T F S S « May 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30
Need to Catch Up?
Tag Archives: Recipe
Guess what I found the other day… FIGS! Yay, I found some fresh ones at on our way home from holidays!
I love fresh figs in salads…
On Thursday I even had a fig salad for two meals!! Above is Supper, below is Lunch…
In the salads I put some goat cheese, and pecans I candied quickly in a pan. After it was done I squeezed a quarter of a clementine on the salad in place of a dressing. Supper’s salad included a small chopped chicken breast. Both were SO good! Nice and Clean!
Recipe can be found here with the method I candied the pecans using Turbinado sugar.
Sooooo easy, and not a big deal to do a single serving to toast frozen nuts to add to salads (I freeze my pecans since my Mother-in-law told me it keeps them fresher longer but they do not taste great added to salads or other foods raw from freezer IMO)
Breakfast today was a clean AB&J! Just Almond butter and fresh figs sliced on top of some Earth Grain’s Multigrain Thin Buns.
This fall put a little Fig in your life…
Have you ever tried figs? What did you think? Do you prefer fresh or dried figs?
Tonight I made some Pizza using Power Flour in the crust. Power Flour is made according to a recipe I used from Tosca Reno’s Clean Eating Book, Eat-Clean Diet for Family and Kids: Simple Strategies for Lasting Health and Fitness
I use a basic Pizza crust recipe with some add-ins to make a savoury pizza crust using the different flours for a nutritional powerhouse. (this makes 2 thin crust pizzas on cookie sheets)
In the Kitchen Aid:
- 2c warm water
- 4 1/2 tsp fast acting yeast (or 2 small envelopes)
- 2 tblsp EVOO
- 1/2 tsp sea salt
- 4 c power flour
- 1-2 c all purpose flour
- 1 tsp Italian seasoning
- 1/2 tsp garlic
- 1/2 tsp onion powder
- 2 tblsp flax seed
Pour water into mixing bowl making sure it is not too hot as it will kill the yeast. Place yeast in water. Add 2 Tblsp of Oil, and salt, Flax and seasonings. Dump 3 cups of Power flour into mixture, and mix on stir or lowest level of your stand mixer. (You can mix by hand as well, I just prefer the lazy route!) when that is starting to get doughish, add in another cup and allow the flour to be kneaded in. Continue this with some all purpose flour, I usually end up using about 1.5 cups of all purpose as I find it is needed to have the right texture of dough thanks to the gluten. Once dough has cleaned sides of bowl and is sticky but not too sticky it is done.
I usually just cut my dough in half and place it on to two different oiled cookie sheet pans.
Top with whatever toppings you desire, and bake in oven at 400’F, or 375’F Convection Bake, for about 20 minutes. Judge the doneness by the golden colour of the crust. If it still looks blueish it needs a little more time
Our Pizzas tonight were topped with tomato sauce, spinach goat cheese, red onion, shredded mozzarella, italian sausage, sliced peppers, tomatos and mushrooms, and a little bacon.
The other Pizza was topped with Spinach Artichoke Hummus, Spinach, Shredded Mozzarella, Sliced peppers, and mushrooms. Then topped with a couple of eggs, and after pleading from Thing One, a little bit of bacon.
They were both delicious, but Picky Thing Two only liked the first one.. not that–that surprised me one bit! He is picky like his mom… 😉
The first time I had ever saw egg on a pizza was on Meghann’s blog, Meals and Miles, and I have been having it on Pita pizzas since!
Honestly Pizza is one of those quick, what can I make for supper, meals in my house. I tend to use up leftovers or produce that needs to get used up, and never is there an identical pizza. I sometimes come up with weird combos, but no worries, I am a trained past-professional Pizza Slinger! (My aunts owned a Pizza Place that I worked at during Highschool)
Well I started Bedding laundry, and cleaned up kitchen, and needed to put away a few purchases made yesterday, when I remembered I bought a donut pan! Plus I remembered I had a bowl of squished raspberries in the fridge. They were in the bag that got dropped when unloading the vehicle late last night. So, as they say when life gives you raspberries, make… Raspberry Swirl Baked Donuts!
Preheat oven to 400’F
- 2 cups self-rising cake flour (can used regular cake flour with 2tsp baking powder, and 1t salt)
- 1/4 ts nutmeg or cinnamon
- 3/4 cup Turbanino Sugar (or granulated)
- 8 T liquid egg whites or 2 eggs
- 3/4 c buttermilk*
- 1/2 t Vanilla
- 2 T Canola Oil (or 2T melted butter)
- Fresh Raspberries Puree (mushed with a fork to be jam-like)
*I used skim milk+vinegar for a lighter substitute: put 2.75 teaspoons of vinegar in measuring cup, then fill up milk to 3/4 of a cup. Conversion is 1T vinegar per cup, and fill to cup line with milk. Milk will get thicker from this, let set for a few minutes before using.
Combine flour, sugar, and nutmeg, and set aside. In another bowl combine egg, buttermilk, and oil. Add wet ingredients to dry, and stir without over mixing.
Mixture will resemble pancake batter
Spray pans with non-stick spray of your choice. I use regular canola oil in a Pampered Chef Mister.
Fill donut cavities with enough batter to cover the bottom, and put a thin layer of raspberry puree over top of base. Cover raspberry layer with another layer of batter. Smooth batter off of the dividers, and place in the oven for 7-9 minutes. When done the cake will spring back up when touched. Be careful to not overbake, like I did!! 😉
You can coat them in powdered sugar, make a chocolate ganache, or do what I did, and just spread a little nutella, or Chocolate cocoa bliss on top! Enjoy! Without topping these large sized donuts are only about 80 calories! Considering a plain unglazed old fashioned donut hole, or timbit is 70 calories this is amazing!
Smoothies are the perfect thing for Breakfast for me most mornings! Especially in the summer! Cool, and refreshing and I get in some greens and fruits in first thing!
None of my smoothies are ever identical, but this is a common themed one I make when I need a little pick-me-up! Green Mocha Chia Seed Smoothie.:)
- Handful of Spinach
- Shot of Expresso made in Keurig
- Scoop North Coast Naturals Chocolate Protein powder
- cup of Europe’s Best Frozen Fruit
- 1 scoop ChiaNutra Organic Chia Seeds (Webber)
- 1oz Davinci Sugar-free Chocolate syrup
- 1-2c Ice
I love my Vitamix!! Have a great Day!