I was pretty excited to review “Whole Bowls” by Allison Day. As a nutritionist I tend to seek out other nutritionists or dietitians or those with a strong health focus. It is just my natural affinity. I enjoy her blog, Yummy Beet, which is fun and friendly and has terrific recipes, all written with her easy going style. Continue reading Whole Bowls by Allison Day
I feel so lucky to have a small but beautiful garden where I can grow strawberries and rhubarb. It was completely delightful to head outside and pick what I needed to make this recipe. Although I have only a small space, I continue to be impressed with just how much food we can produce in our compact garden. We just started to grow strawberries a few years ago, but the rhubarb I have had for a long time. It has in many ways become a travelling rhubarb plant. I have moved it many times, never ready to let go of it, but always leaving some behind for the new caretakers of my previous gardens. Do you have any plants like that? Continue reading Yogurt Cake with Roasted Strawberries and Rhubarb
Energy balls, bliss balls, Lara bars, energy squares have become so popular and it is easy to understand why. They are quick and easy to put together, are ready in only about 5 minutes and require no baking. Flavoured with cardamom, ginger and orange zest, these healthy energy squares are great little snacks to pack for a hike, take on a camping trip, or for that mid afternoon energy boost. Continue reading Carrot Cashew and Apricot Energy Squares
Don’t you just love desserts that can be put together in about 5 minutes? Cobblers and crisps come together so quickly and easily, yet are so warm and comforting. It is a perfect week night dessert or snack. In fact, with only a little added sugar and butter, this delicious healthy cobbler could even pass for breakfast. Continue reading Cherry Chia Cobbler
These pretty eggs are terrific for a special brunch, picnic, appetizer, potluck or any occasion where dishes are brought to share. Dressed up with a pretty ruby rim, this classic egg dish will be very impressive but comes together quickly with a brief marinade in beets. Continue reading Ruby Rimmed Stuffed Eggs
Quick, easy, simple, delicious, healthy; this hummus is a must try. Smooth and creamy like you expect hummus to be yet has the light mild flavour of edamame. Adding protein rich hemp hearts in place of tahini, boosts the protein and adds healthy omega 3 and 6 fats. This mixture needs a little extra processing time to smooth out the hemp hearts but the result is smooth and creamy. It is perfect as a spread on crackers, pita or in a sandwich. Continue reading Edamame Hemp Heart Hummus (Edamammus)
These beautiful lemon ricotta cupcakes are so tender and moist they literally melt in your mouth. They are bursting with bright and sunny lemon flavour. For those of us who find lemon treats irristible this is a pretty healthy option as they have less fat and less sugar than a typical cupcake. The secrets are in some extra special ingredients: ricotta cheese and olive oil. Continue reading Lemon Ricotta Cupcakes
It is so exciting to make this cake, but hard to wait until it is finally set and ready to unveil. I was anxious to see all the layers. It is so pretty! I love this mix of pinks and purples with bright red strawberry sauce, and just a little dark chocolate. Perfect for Valentine’s Day.
The key to creating clean layers is to freeze each layer well before pouring the next so that the colours don’t blend together. I added some fresh raspberries and did a fun swirl pattern on the top layer by spooning drops of the strawberry sauce and using a toothpick to swirl them about. It only takes a few ingredients to make this healthy dessert: berries, yogurt, a little honey, dark chocolate and fruit spread.
Fruit spreads add sweetness and intensifies the fruit flavour and colour. They are made without pectin. Some brands are made without added sugar, and are a healthier choice than jam or jelly. Fruit spreads tend to be chunkier in texture and have a more spreadable consistency. Check the ingredient list and look for one that contains only fruit.
To add an extra special touch to decorate the plates we made some chocolate hearts and flowers. Melt pure dark chocolate, pour into a parchment cone, snip the end and draw your shapes onto a parchment paper covered cookie sheet. Pop them into the freezer and they will be firm in only a couple of minutes. I saved this part for an after school activity because I know the kids love it.
Triple Berry Frozen Yogurt Layer Cake
1 cup frozen raspberries
2 tablespoons Raspberry Spread (All Fruit)
1 cup Greek yogurt, plain, unsweetened
1 cup frozen blueberries
2 tablespoons Blueberry Spread (All Fruit)
1 cup Greek yogurt, plain, unsweetened
1/2 cup frozen strawberries
1 cup Greek Yogurt, plain, unsweetened
2 cups frozen strawberries
3/4 cups water
1 tablespoon honey (optional, depending on how sweet your strawberries are).
Directions: In a medium saucepan combine frozen fruit and water and cook covered on low until strawberries are soft and mushy. Remove from heat and purée with an immersion blender until smooth. Return to heat and cook down until desired consistency. Add 1 tablespoon honey (or more or less) depending on the sweetness of the berries and your preference) and let cool. Prepare loaf pan by lining completely with parchment paper. In food processor or blender, process frozen berries, Greek yogurt and fruit spread. Pour info prepared pan and freeze for at least 30 minutes. Rinse out food processor and repeat with other berries and preserves, freezing in between layers for at least 30 minutes. After the final layer, freeze until solid, about 4 hours. Because I was adding in the strawberry swirl to the top layer I did not add as much fruit to the top layer and also did not add any of the fruit preserves.
To serve, remove from freezer and let sit out for approx 10 minutes before slicing. Drizzle with strawberry sauce and decorate with chocolate hearts or flowers.