January 7, 2013
January is a month for fresh starts: heading back to the gym, eating healthy, spending wisely. This January I am particularly in need of all of the above. In December, there wasn’t a chocolate I met that I didn’t eat or a glass of wine that I didn’t drink. This didn’t leave much time for going to the gym. So I vowed that once January rolled around, I would ditch the Lindt balls and step on the elliptical.
As part of this renewed healthy eating, I returned to my morning smoothie. It typically involves spinach and berries. However, with a nod to switching things up and a jump onto the kale train, I decided to try to recreate my favourite smoothie from our neighbourhood Whole Foods. And here is where the spending wisely part comes in as this recipe rings in a whole lot cheaper than the WF version.
Green Goodness Smoothie
Based on the Green Goodness smoothie from Whole Foods Cambie
Makes 1 smoothie
3/4 cup apple juice
1/4 cup water
juice of 1/2 small lemon (or about 1-2 tablespoons lemon juice)
1 small piece of fresh ginger (about the size of the tip of your thumb)
1 handful of kale (stems removed)
1/2 apple (I use a green apple)
1 banana (frozen if possible, but if not throw in a few ice cubes)
Throw all ingredients in a blender and blend until smooth. Enjoy right away.
November 17, 2009
A couple of Sundays ago, I came home from running cold and famished. I had a bunch of eggs in the fridge and a recipe for this German pancake bookmarked (as an added bonus it also required the oven which would nicely warm up the apartment). I quickly whipped up the batter and popped it in the oven. When it came out it was super puffy. C and I quickly divvied it up; he sprinkled his with icing sugar and I drenched mine in maple syrup. It was very eggy but tasty. A good, quick Sunday morning breakfast. If only there had been bacon…
Adapted from Sherbet Blossom
Yield: 2 to 4 servings (depending how hungry you are)
1/2 cup milk
1/2 cup flour
1/2 tsp salt
1 tablespoon butter
Preheat oven to 400F. Put butter in a 9×9 baking dish and place in the oven while it is preheating.
Whisk together the eggs, milk, flour and salt until smooth.
Remove the baking dish from the oven and pour in the batter. Bake uncovered for 15 minutes.
Serve immediately with lemon and powdered sugar, or maple syrup.
July 29, 2009
Last Sunday my friend, Barb, had the brilliant idea of hosting a pancake picnic. I love pancakes and I love picnics and this was the most perfect way to spend a Sunday morning/afternoon. We laid out blankets on her front lawn, drank coffee, ate tons and chatted away.
Barb was whipping up all the pancakes and asked us all to bring a topping. I had some berries in the freezer and mint in the patio garden, so I decided to make a berry sauce and jazz it up with a bit of mint. I made it in about 10 minutes in between rushing home from running and rushing out to make sure I got hot pancakes. (You can tell I was in a bit of a hurry by the steamy photograph – no time for cooling!)
Mint Berry Sauce
Yield: 2 – 3 cups
4 cups berries, fresh or frozen
1/2 cup brown sugar
1/4 cup chopped fresh mint
In a saucepan, bring the berries and sugar to a slow boil. Keep at a gentle boil until the mixture starts to thicken, about 10 minutes.
Stir in the mint and cook for another 2 minutes.
Serve warm (preferable) or cold (nice mixed into yogurt).
July 28, 2009
Every Sunday morning I get up at a ridiculously early hour for a Sunday and meet my running group for a long run. Since I am a big grump if I don’t eat, I have to get up even earlier to make sure I can eat and digest something beforehand. This smoothie is perfect! I have made it every Sunday morning for the last several months. It digests quickly so I can sleep in a bit longer and not feel like I have a bouncing bundle of food in my stomach while running. It is also a great way to use up any ripe bananas and frozen berries.
The proportions on this smoothie are pretty adjustable. Just add what you feel like until you get the consistency that you like and drink up!
Yield: 1 1/2 large glasses / 2 regular glasses
2 cups berries, frozen (I use either plain strawberries or a blueberry, raspberry, blackberry mix from Costco)
1 ripe banana
1/2 cup cranberry juice
2 tablespoons plain Greek yogurt
Throw all the ingredients into the blender and blend until smooth. Serve immediately.
July 13, 2009
Recently, I was in England and Ireland and sampled some delicious scones. Big and fluffy and soo tasty slathered in jam and butter and clotted cream. I had them in a B&B in Sligo, beside the lake at Kylemore Abbey, in the cafeteria at the Victoria and Albert Museum and in Cambridge at Fitzbillies. These scones are just as delicious. They are based on the scones served at Butchart Gardens in Victoria (which is as British as we get in British Columbia). I saw the recipe yesterday morning in Gourmet magazine; someone had written in requesting the recipe. I figured that they were just the thing for Sunday morning (and a little something to remind me of my trip).
The were delicious. Buttery and fluffy. Perfect covered in blackberry jam (alas no clotted cream to be had). I froze what we didn’t eat right away to take for breakfast (a quick reheat in the toaster oven or microwave). I highly recommend this recipe – it would be perfect for a special tea or anytime you need a little treat.
Adapted from the Butchart Gardens via Gourmet
Yield: 15 to 20 scones
3 1/2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
220 mL butter, cold & cut into small pieces
1 cup whole milk
3 large eggs
3/4 cup dried currants
Preheat oven to 375F with racks in the upper and lower thirds.
Whisk together flour, sugar, baking powder, and salt in a large bowl.
Add butter and cut into flour with a pastry cutter until butter is in pea-sized bits.
Stir in the currants.
Whisk together eggs and milk. Add to the dry mixture and stir until just combined (dough will be sticky).
Drop batter into 1/4 cup mounds onto 2 ungreased baking sheets.
Bake, switching the positions of the sheets halfway through, until the bottoms of the scones are pale golden – about 15 to 18 minutes
Transfer to a cooling rack. Serve warm.
May 5, 2009
You may have noticed that I’ve been on a bit of a lemon kick as of late (see here and here). This, coupled with the opening of a Caffe Artigiano’s down the street which makes the most delicious lemon ricotta muffins, set me out to develop a recipe of my own. Something just as tasty, maybe a little healthier and a lot more healthy on the wallet. The first batch was okay but really dense. It wasn’t until the second try that I realized I had forgot the butter the first time. Doh! Turns out butter makes things more delicious. The second muffins were nice and fluffy. Mission accomplished.
Lemon Ricotta Muffins
Adapted from Rosa’s Yummy Yums and Caffe Artigiano
Yield: 12 muffins
2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup light ricotta cheese plus another 1/3 cup for topping
1/2 cup milk
6 tablespoons butter, melted
zest of 2 to 3 lemons
Preheat oven to 400F and line a muffin pan with paper liners (or grease with shortening).
Stir together flour, sugar, baking powder and salt in a large bowl.
In another smaller bowl, whisk together the ricotta, milk, melted butter, eggs and lemon zest.
Make a well in the dry mixture, pour in the wet mixture and fold together until just incorporated (be very careful not to over mix).
Spoon the batter into the muffin tins.
Top each muffin with a dollop of ricotta in the centre.
Bake for 25 minutes until the muffins are golden brown on top.
March 11, 2009
I love breakfast. If I could eat cereal for every meal I probably would. So any breakfast-like recipe I can pass off as dinner – works for me. So when I was craving a little breakfast tonight, I dreamed up this recipe.
It has a lot of protein to give me some more energy for running, but is also healthy and delicious. These eggs turned out great and were very quick to boot.
Yield: 4 egg cups
4 large eggs
4 strips of bacon (I used turkey bacon)
4 tablespoons milk
4 teaspoons parmesan cheese
salt and pepper
Preheat the oven to 400F. Lightly grease 4 ramekins.
Using on strip of bacon per ramekin, line the outside of the dish. Then crack an egg into the centre of each dish. Pour on tablespoon of milk and 1 teaspoon of parmesan cheese into each. Sprinkle with salt and pepper to taste.
Place the ramekins on a baking sheet and put into the oven. Bake for 10 to 15 minutes depending on how soft you like your eggs.