Strawberry Cinnamon Smoothie

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Happy Labor's Day!  I hope everyone is enjoying their holiday. Here's a quick and easy recipe I wanted to share with you today.  


You may not know that I love a good farmer's market and now I'm fortunate that we have one that sets up every Wednesday in our work complex.  It's heaven to be able to go to the farmer's market during the week!  There is one particular stand that sells the best organic fruit and vegetables.  I was in heaven looking at all the food, and walked away with much more items that I should have.

One treat was their strawberries!  Plump, juicy, deep red strawberries that promised to be sweet and luscious!  I couldn't wait to get these home and make a smoothie with them.  Smoothies fall in the "fast and fresh" category and are simple, quick and absolutely delishhh!

So a strawberry smoothie is very tasty but also quite ordinary.  So let's amp this baby up a bit and make a Strawberry Cinnamon Smoothie!  Have you every had cinnamon and strawberry?  Well, you are about to venture on a wonderful sweet and earthy journey with your taste buds.  This combination hits you with the sweet flavor of the berries and then on the way down you get that kick of heat and spice from the cinnamon.  HEAVEN!

What a great combination for a smoothie plus the health benefits that you get from both strawberries and cinnamon.  It's a win win in our house!  Let it be one in yours too by trying this right away.  There are still plenty of strawberries around so get them while they are still ripe and try this drink today!

Enjoy!





Strawberry Cinnamon Smoothie

serves 2

1 6 oz lite vanilla yogurt
1/2 pint of strawberries, hulled
1/2 frozen banana
1/4 cup lowfat milk
1/2 tsp cinnamon
1 cup ice

Place all ingredients in a blender and blend on high until all incorporated and ice has crushed.

Pour into two glasses and serve immediately.

Low Carb Pancakes & a Product Review (Bob Mills)

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We are always striving to eat healthier and cutting carbs has been part of our regime for several years now.  However, there are just some things that you want to eat (Pancakes & Waffles!) that are full of carbs, so we eat those sparingly but want them in our lives!!!  I can't imagine never eating a pancake!  It's my favorite breakfast treat to get when we travel or go for a quick breakfast.

Well now you can have your pancake and eat it too!!!  I recently came across an ad for Bob Mills Whole Grain Low Carb Baking Mix.  So I started researching it and the more I read the more I knew I wanted to try this.  Having a baking mix to make low carb biscuits, waffles, and pancakes is such a plus.  I hunted it down and found it here.  I patiently awaited it's arrival and then it was here!  Pancake time!

With only 8 grams of net carbs this mix has a lot of wholesome whole grains.  You use is just as you would all purpose flour, so making pancakes is a cinch.  The recipe is even on the package.

So let's talk about the result.  These pancakes were light and fluffy, not dense like I expected them to be.  I was pleased at how good they tasted, with a slight nutty flavor, but overall tasted just like regular pancakes!  I will definitely be using this product more often and trying waffles and biscuits next.

Try this mix for yourself and enjoy some low carb pancakes!

Enjoy!





Low Carb Pancakes

1 cup Bob Mills Low Carb Baking Mix
1 Tbsp Canola Oil
2 Eggs
1 cup Water
3 tsp Baking Powder
4 packets of your favorite low carb sweetener
1/2 tsp Vanilla

Heat griddle or skillet over medium low heat. 
Grease with cooking spray or butter.  Mix all ingredients in a medium bowl.  Stir until well blended.  Pour batter onto the griddle in desired sized pancakes and cook until bubbles form, top is slightly dry and bottom is golden brown.  Flip and cook the other side until golden and steam stops rising from pancake.  Serve warm with sugar free syrup or fruit.

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables

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Let's amp up your game for this grilling season!

BIG, BOLD flavors is what it's all about.  So I turned to the master of flavors that are "off the hook!" Guy Fieri and searched for the perfect recipe to present to you today.

BLACKBERRY JALAPENO GLAZED PORK TENDERLOIN 

THIS is the recipe of the SUMMER!!!  If you make only one new grilled dish this summer make this one.  Otherwise you will be missing out on a dish that totally knock your socks off.  This spicy sweet Blackberry Jalapeno glaze covers a juicy grilled pork tenderloin that elevates this dish to outstanding!

I modified his recipe just a bit.  He brines his pork tenderloin first.  Since I think that a pork tenderloin is tender and juicy as it is I skipped that part.  Plus it made this quicker to prepare and it came out fantastic without the brine.  

The sauce really is the kicker to this dish.  Something this bold needs to have a great side dish that compliments it without overpowering it.  Roasted vegetables are the perfect side dish for that.  I chose multi-colored carrots of yellow and orange, along with fresh green beans, and cauliflower.  (MGG loves his cauliflower!)  Roasting is easy to do so this side dish basically takes care of itself while you grill the pork.

This dish is outrageously good!  Try it at your next opportunity and double it if you want to invite friends over.  Great for Father's Day or any celebration, or just a weekend cookout.  You will be the envy of the crowd, and the new master griller in town!

Enjoy!

Blackberry Jalapeno Glazed Pork Tenderloin with Roasted Vegetables


Pork:
1 tablespoon olive oil
1 teaspoon freshly cracked black pepper
1 1 1/2 pound pork tenderloin, silver skin removed

Blackberry Jalapeno Glaze:

1 tablespoon unsalted butter

1 to 2 roasted jalapenos, seeded, minced

1 tablespoon chopped garlic
1/2 cup seedless blackberry preserves
1 1/4 cup wine, preferably Merlot
1/2 teaspoon cornstarch

Vegetables:

1 head cauliflower
1 small bunch of multi-colored carrots
1/2 lb fresh green beans

Make the Blackberry Jalapeno Glaze:
Add the butter to a saucepan over medium-high heat. Once melted, add the jalapenos and garlic and saute for 3 to 4 minutes. Stir in the blackberry preserves and 1 cup wine and combine well. Simmer until reduced by half. Add the cornstarch to the remaining 1/4 cup red wine in a small bowl and mix well. Pour the cornstarch mixture into the pan and cook for 5 to 6 minutes more. Keep the glaze warm until serving.

Preheat oven to 450 degrees.

Prepare the vegetables by cutting the stalk off of the cauliflower and cut into florets. Place on a sheet pan along with the carrots. Make sure not to overlap. Place in the oven and cook for 15 minutes. Remove pan from the oven and flip the vegetables and add the green beans. Return to the oven for another 10-15 minutes until caramelized.

Meanwhile preheat a grill or grill pan to medium heat.

Add the pork tenderloin to the grill and cook for 6 minutes on each side, browning evenly and the internal temperature registers 135 degrees on an instant-read thermometer. At this point, evenly spread 1/4 cup of the glaze over the pork. Cook for an additional 4 to 5 minutes. Remove the pork from heat to a cutting board and keep it warm tented with aluminum foil. Temperature should be around 155 to 160 degrees.

Slice the pork, arrange the slices on a serving platter and serve with remaining warm glaze and roasted vegetables.

adapted from Guy Fieri's Blackberry Jalapeno Glazed Pork Tenderloin

Sizzling Cinnamon Thyme Sweet Potato Fries

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For Cinco de Mayo I brought you a wonderful recipe for Grilled Cuban Flank Steak, and as a side dish we had Sizzling Cinnamon Thyme Sweet Potato Fries.

I completely forgot to post the recipe for the Sizzling Cinnamon Thyme Sweet Potato Fries so I'm sharing that here with you today!

These are a wonderful variation on sweet potato fries that combines both sweet (cinnamon) and savory (thyme) seasonings sprinkled over the cut sweet potatoes and baked to perfection.

What a great side dish!  Baking sweet potato fries is a healthier substitute to French fries and they taste fantastic!  Crispy edges on the outside and tender on the inside, these fries are taken up a notch with the cinnamon and thyme, so don't be surprised if you start eating them with abandon!

These are the perfect side dish, or a tasty snack.  Serve them all summer long with your grilled recipes.  30 minutes to the BADDEST sweet potato fries you've ever had!

Enjoy!






Sizzling Cinnamon Thyme Sweet Potato Fries

2 large sweet potatoes, peeled

3 tablespoons of olive

2 Tbls fresh thyme, chopped 

1 tsp of ground cinnamon

Preheat your oven to 450 degrees and spray a large baking sheet with non stick spray

Slice your sweet potatoes into planks and then into sticks.  Then add them to a bowl.  Add the olive oil and the seasonings and toss well to coat.  

Add the potatoes to your baking sheets and spread them out so they don't overlap. 

Bake for 15-20 minutes tossing them 1 or 2 times until they are golden brown.  Remove from the oven and allow to sit 2 minutes, then serve hot.

Chicken Saltimbocca

 

I've been trying to eat healthier.  More veggies, less carbs.  Which I've been good at for the most part.  But also I've started paying attention to overall calories.

With the help of a great app called MyFitnessPal, counting all of this is much easier.  Cause honestly, who wants to count anyway.  Since the app does it all for you it really opens your eyes to your daily intake, and helps you make better choices.

Some days I'm good and some days I'm not so good.

Today was a good day! 

I started searching through my library of cookbooks and hit a goldmine I had forgotten I had.  A wonderful special publication called "Eatinglight, 400 calories or less".  Perfecto!  So I opened that puppy up and started to search for the perfect dinner to make. 

This is what I came up with.  Chicken Saltimbocca, served along some mixed greens dressed with a wine and lemon warm sauce.  A delishhh Italian dish, that was varied to make it lighter.  295 calories per serving good!  And only 10 grams of fat and 3 grams of carbs!  Can you say WOOHOO!

So off to the kitchen MGG and I went and whipped up this dish super quick.  It was done in about 30 minutes. We added a couple of sliced cucumbers and tomatoes to our greens for good measure.  Can't have too many veggies!  So what did we think?  Easy, quick, delicious , and best of all tasty!  

Try this version.  I know you will enjoy every bite.

Chicken Saltimbocca

Adapted from Good Housekeeping, Eatinglight 400 calories or less

Serves 4

4 slices thinly sliced prosciutto

2 oz Blue Cheese, crumbled

4 medium boneless, skinless chicken breasts

2 t olive oil

½ c dry white wine

1 T fresh lemon juice

1 bag of mixed baby greens

On large work surface or cutting board lay prosciutto slices in a row.  Evenly divide Blue Cheese and place in center of prosciutto slices.  Place 1 chicken breast across the mound of Blue Cheese.   Wrap the chicken breast with the prosciutto.  Make sure to press firmly to enclose the cheese, ensuring the cheese does not leak out during cooking. 

In a large skillet over medium high heat add oil and heat.   Add the chicken, cheese side down, and cook 6 to 7 minutes.  Turn the chicken over an cook an additional 6 to 7 minutes or until cooked through and golden brown.  Transfer to a plate covering with foil to keep warm. 

To the skillet, add the wine and lemon juice off the flame.  Place back on the burner and boil over medium high heat 2 minutes until reduced by half.  Stir to loosen any browned bits in the bottom of the skillet. 

Place greens in large bowl and toss with wine mixture.  Arrange the greens on 4 dinner plates and top with chicken.  Serve and enjoy!


shared with:  Weekend Potluck
Clever Chicks Blog Hop

Strawberry Angel Cake

Did everyone have a wonderful 4th of July?

We had a beautiful one, but I'm tired now.  Who thought of putting a holiday in the middle of the week anyway?  Don't get me wrong.  I love the work 2 days of 1 day and work 2 days.  I think I could get used to that...but not when that one day off is a late nighter....watching fireworks and all!  We had a nice time grilling and swimming, then going over to one of the studio back-lots for a fireworks show.  Lots of fun!  How did you all celebrate?  I'd love you to share your stories.

On to today's post.  This one is for all those that are experiencing HOT HOT weather right now.  During the summer months I try to keep the oven off as much as possible.  But we still want to have dessert on occasion.  One that is light, tasty, and uses fresh ingredients such as seasonal fruit.  This Strawberry Angel Cake is just perfect for that!

I had in mind to make a favorite cake of mine called Angel Lush Cake from Kraftrecipes.com which takes a angel food cake, cut into 3 layers, and filled in with vanilla pudding and pineapple and topped with strawberries..yum!

Then I was looking around on Cookinglight.com and found a similar idea for a Strawberry Angel Cake  which uses a strawberry and cream cheese mixture as the filling.  It was beautiful because it was actually "iced" with non-dairy whipped topping!  This stuck in my head.  It was so simple, but just beautiful looking.  The very next day, I got a post from Robyn of  Add a Pinch and it was her version of the Cooking Light Strawberry Angel Cake!  Robyn has a gorgeous site!!  You should all take a trip over there and say "hi!"  Anyway, Robyn made this even simpler  and I was overcome by the need to make this.

This is a no bake recipe, that you can put together in under 20 minutes.  Taking some help from a store bought angel food cake, you are halfway there!  Don't you just love those types of recipes? 

I went a step further with her version and modified it a bit by making it a little more carb friendly.  I bought a sugar-free angel food cake.  Tastes just as good as the sugar version, however, the carb count is dramatically reduced which helps with the diet you know!  

This turned out so light and refreshing, just perfect for a summer dessert.  A no-bake dessert, that would be perfect for the a holiday, or any other nice occasion.  It looks so pretty too!  Like you spent a lot of time, when in reality, you didn't!

Enjoy!!



Strawberry Angel Cake Recipe
adapted from Cooking Light

serves 10

1 pint strawberries 

1 T. sugar

1 prepared sugar-free angel food cake
1 (8-ounce) container lite Cool Whip

Hull and slice strawberries placing them in a bowl. Add 1 Tablespoon of Sugar and mix. Allow to sit for 10 min while you start to prepare the cake. Slice the cake in half and spread a layer of lite Cool Whip on the bottom layer of the cake.  Top with the sliced strawberries, being generous with you layer.  Place the top of the cake back on.  Taking your lite Cool Whip frost the top and sides of the cake.  Lightly cover and place in the refrigerator for about 1 hour to set up.  Slice with a serrated knife and serve.

Valentine's Day Cornmeal Cookies

MGG has a little bit of a sweet tooth...okay, okay...a bit more than a little bit!  So I try and make him something every once in a while to satisfy that craving.

Since Valentine's Day is coming up what better time to indulge that sweet tooth with some delectable cookies?

This is a lower carb variation of a cookie by Martha Stewart.  The cornmeal in the cookie adds texture, and a bit more grain so it's comes out wonderfully soft and delicious!

I've substituted most of the sugar for Splenda, however you can put the sugar back in (cup for cup) if you want the full carb version.

MGG is gonna LOVE these!

Here's how they go...

You will need, flour, yellow cornmeal, salt, butter, Splenda (or sugar), eggs, vanilla, confectioners sugar, and food coloring (pink or red).

First, in a medium bowl mix your flour, cornmeal, and salt.  Set aside.

In a large bowl combine your butter and Splenda and cream with a mixer until smooth.  Add your vanilla and the egg and mix until blended. 

Add the flour mixture gradually, mixing as you go until all incorporated.

Get in there with your hands and mold the mixture in to a dough. (Don't you love playing with your food?!)

Pinch of enough dough to make 1 - 1 1/2" balls.  Roll in more Splenda (about 1/4 cup or extra Splenda is used) and place on a non-stick cookie sheet.

With the bottom of a glass flatten down the cookies on the sheet.

Take a 1" heart cookie cutter and make an impression in the center of the cookies.  Don't cut all the way through!

Bake in a preheated oven at 400 degrees for 10 min. until golden brown.

Place cooked cookies on a wire rack to completely cool.

Mix confectioner's sugar, water, vanilla, and food coloring in a small bowl to create an icing.

Using a spoon, fill the heart cut-out portion of the cookie with icing.

Aren't these cute!!!!

Enjoy!

Valentine’s Day Cornmeal Cookies

Adapted from Martha Stewart’s Everyday Food : Heart-Glazed Cornmeal Cookies

2 cups all purpose flour

1/2 cup yellow cornmeal

1/2 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup Splenda

1 large egg

1 1/2 tsp vanilla extract

1/4 cup Splenda for coating cookies

1/2 cup powdered sugar

2 drops red or pink food coloring

Preheat oven to 400 F. In a medium bowl mix together flour, cornmeal, and salt. Set aside.

In a large bowls cream butter and 1/2 cup Splenda until creamy.  Add in egg and 1 1/4 tsp vanilla and mix until combined.

Gradually add the flour using the mixer to incorporate all ingredients together. Using your hands pull the dough together in to a ball.

Pull enough dough off to make 1” balls.  Roll in 1/4 cup of splenda and place on a non-stick cookie sheet. 

Flatten balls with the bottom of a glass.  Take a 1” heart shaped cookie cutter and make an impression in the center of the cookie.  Be careful not to cut all the way through the dough.    

Bake until they have golden edges, 10 to 12 minutes.

Let cookies cool on wire rack.

In a small bowl, whisk together powdered sugar, 1/4 tsp vanilla, and 1 3/4 tsp cold water. Add 1 - 2 drops of food coloring. Glaze cookies and let cool.

Basic Muffin Recipe - Lower Carb Version

I grew up with my mom making these muffins.  They've been a family staple for a very long time.  Mom is a great cook and always treated us to a good hot breakfast with usually either biscuits or muffins on the menu.  hmmm...I can smell them now!

This is a basic muffin recipe that I've amended to be lower in carbs by replacing the sugar with Splenda.  It actually reduces the carbs from 46.5 to 24.4 per serving.  Every bit helps when you are counting carbs like I am!

(NOTE:  If you want to keep the recipe "original" substitute sugar for the splenda, equal amounts.)

This recipe can be used "as is" or you can fancy it up by adding dried cherries, cranberries, orange zest, nuts, raisins, cinnamon, lemon, poppy seeds, blueberries...you name it!  But I like them like this best...just a family habit I guess.

Here we go!

You will need:  1 egg, milk, canola oil, All purpose flour, Splenda, baking powder, and salt.  That's it!

First you crack and egg in to a large mixing bowl, and add the oil and milk. 

Whisk until light and frothy.

Then you add the dry ingredients to the bowl.  Flour, Splenda, baking powder and salt.  Now most people will want you to add the dry ingredients in another bowl, and stir it up.....but just go ahead and add them straight in, it doesn't hurt anything!  Less to clean up the better, I always say.

Mix until moist....now this is important.  Don't over mix.  You might even think you an under mixing...but you aren't.  Trust me!

Batter should be lumpy and kinda thick.  Like this.

Now spray a non-stick muffin pan with cooking spray.  Spread the batter amongst 6 muffin tins almost all the way full.  That's how I like em!

Bake in a 425 degree preheated oven for about 20-25 minutes, until golden brown.
See how pretty!!!

Enjoy these...they truly are fabulous!

Basic Muffin Recipe – Lower Carbs

Carb serving per muffin net 24.4

Serves 6

Cook time 20-25 min

Ingredients:

1 egg

1/2 cup 2% milk

1/4 cup Canola Oil

1 1/2 Cups all purpose flour

1/2 Cup splenda

2 t. baking powder

1/2 t. salt

Directions:

Place egg, milk, and oil in a large mixing bowl and whisk together until light.  Add flour, splenda, baking powder, and salt.

Stir until moist.  Don’t overmix…batter should be lumpy and a little thick.

Spray a non-stick muffin pan with cooking spray.  Divide batter amongst 6 muffin cups filling most of the way full.

Bake at 425 degrees for 20-25 min.