Mini Fruit Pizzas!

Sometimes at family gatherings I am put in charge of dessert and I never know quite what to make, although I do always try to incorporate fruit into the mix.  For this recipe, I decided to use pre-made cookie dough for two reasons; 1) it’s easier and 2) the cookies come out symmetrical.  Since the cookies and frosting are slightly sweet, tart berries and mint pair nicely together for a light and refreshing treat.  Not to mention how gorgeous they look, with each cookie decorated slightly different and a touch of green. 

To make things even easier, if possible, I prepared the cookies and frosting ahead of time.  I packed them up separately in Tupperware and brought them along with the fresh berries and mint to my brother’s house and assembled them there since I wasn’t sure how well they would travel.  They were a hit and I’m sure they would be great for a kid’s party, too!

Mini Fruit Pizzas

Recipe by Ali Caron, RD

Ingredients:

1 package pre-made cookie dough

For the Frosting:

8oz cream cheese, softened

8 tablespoons butter, softened

1 teaspoon vanilla extract

½ cup powdered sugar

Fruit:

Berries such as strawberries, blueberries, raspberries and blackberries

Fresh mint leaves

Directions:

Prepare cookies as per instructions on package.  Allow to cool.

Beat together cream cheese and butter until fluffy.  Add in vanilla extract and powdered sugar and beat until smooth.

Once cookies are cool, spread about a tablespoon on each cookie and decorate with a few different types of berries.  Add one small mint leaf to all or most cookies.  Serve immediately.

Tip: Make ahead and store cookies and frosting in separate air tight containers.  Keep the frosting refrigerated.  Decorate when ready!

Blueberry Galette - 2 Ways!

Hope you all are enjoying your summer!  This weekend I decided to get into the kitchen and do some baking since the humidity decided to give us a break on Sunday.  When I say baking though, I mean the really, really easy version of baking.  This pretty galette is so easy to assemble but looks gorgeous and rustic and is perfect for summertime gatherings.

I used pre-made pie crusts because let's be serious, it's summer and we all want to get back to being outside and enjoying the sunshine.  If you prefer to make your own pie crust, I'm sure it would taste even better and more power to ya!  I, however, have learned my lesson and have just embraced the fact that when it comes to baking, I can use all the help I can get.

Since the pre-made pie crusts typically come with two crusts, I used my left over blueberry mixture to make some individual galettes which are SO cute and easier to eat.  I think people tend to enjoy mini versions of things, like cupcakes, so they don't have to bother with a fork and can eat it in a few bites.

I will definitely be making this again, and the possibilities for fillings are endless!  I'm sure a peach or berry filling would be divine.  Let me know if you end up making this recipe and how you like it!  Happy Summer!

Blueberry Galette - 2 Ways!
Both Serve 6
Recipe by Ali Caron, RD

Ingredients:
1 pre-made pie crusts

3 cups fresh blueberries (For small galettes, only need 1 cup blueberries and a small amount of all other ingredients)
1/4 cup sugar
1 tablespoon flour
Zest of 1 lemon
1 teaspoon lemon juice
pinch of salt

1 egg, beaten
Sprinkle of sugar

Directions:
Preheat oven to 350 degrees Fahrenheit.

Line a pizza stone or baking sheet with parchment paper. Sprinkle with flour.  Unroll pie crust and place on parchment paper.

Combine blueberries, sugar, flour, lemon zest, lemon juice and salt in a medium bowl.

Gently pour mixture on top of pie crust, leaving about 2 inches around the edge empty.  Fold 2-3 inch sections of the crust over the blueberries and gently press together to seal.  Brush the edges of the crust with egg wash and sprinkle with sugar.

Bake for 30-45 minutes or until all the edges are golden brown.  Allow to cool on stone for 20-30 minutes before serving.

For individual galettes (Yields 4-6): Preheat oven to 350 degrees Fahrenheit.  Line pizza stone or baking sheet with parchment paper and sprinkle with flour.  Cut pie crust into 4-inch rounds using a biscuit or cookie cutter and place on lined pizza stone. Spoon 1-2 tablespoons of the blueberry mixture onto each crust and gently fold in sides, pinching folds together to seal.  Brush the edges of the crust with egg wash and sprinkle with sugar.  Bake for 20 minutes, or until edges are golden brown.  Allow to cool for 15-20 minutes before serving.

Nutrition Facts: (For 1/6th large galette or 1 small galette) 221 Calories, 9g Fat, 36g Carbohydrate, 1.5g Protein, 2g Fiber, 211mg Sodium, 68mg Potassium

The 1-Minute Breakfast: Perfect Poached Egg

Happy September!  Hope you all are enjoying the (slightly) cooler air and embracing Fall like I am, although it is still feeling like Summer here in Maine.  Don't worry I'm pulling out the seasonal candles and decorative pumpkins as we speak!  ALSO, Lemon Pantry will be having a giveaway on Labor Day so be sure to head back here on Monday for details!

Growing up I have always been a HUGE fan of poached eggs but as an adult if you don't have the patience (or the special poached egg pan), they can be a little challenging and time consuming.  Historically, I've been a skeptic of microwaved eggs but this version gives you not only a fast, convenient breakfast but a beautiful, delicate little egg that is not at all rubbery.

Poached eggs are also one of the healthiest ways to prepare eggs as they require no added fat.  The American Heart Association recommends eating one whole egg per day (or seven per week).  As many people know the yolk contains the cholesterol but it also contains loads of nutrients like calcium, iron, B-6, B-12, phosphorus, and zinc.  A good tip for "bulking up" your eggs is to include one whole egg plus one or two egg whites.  Also, pair with whole wheat toast and veggies for a satisfying meal or snack!

1-Minute Poached Egg
Recipe by Ali Caron
Serves 1

Ingredients:
1-cup ramekin or mug
1/2 cup water
1 egg
Black pepper to taste

Directions: Add 1/2 cup water to ramekin. Gently crack in the egg and sprinkle with black pepper.  Cook in microwave for 1 minute. (For a slightly harder yolk cook 1 minute 10 seconds.)  Enjoy!

Nutrition Facts (1 egg):  63 Calories, 4.4g Fat, 0.3g Carbohydrate, 5.5g Protein, 62mg Sodium, 59g Potassium

Dairy Free Overnight Oats – 3 Ways

Basic steps:
½ cup oats
½ teaspoon chia seeds
1 teaspoon agave nectar
½ cup almond milk

Directions:

Combine ingredients adding in milk last and slowly to allow the oats to absorb some of the liquid.  Cover and shake until mixed well.  Store in the refrigerator overnight or up to two days. Versions with bananas should be used within 1 day.

Chocolate Peanut Butter Overnight Oats

½ cup oats
½ teaspoon chia seeds
1 teaspoon agave nectar
½ tablespoon cocoa powder
1 tablespoon peanut butter
½ cup almond milk

Blueberry Cinnamon Overnight Oats

½ cup oats
½ teaspoon chia seeds
1 teaspoon agave nectar
1/3 cup fresh or frozen blueberries
Cinnamon to taste
½ cup almond milk

Banana Almond Overnight Oats

½ cup oats
½ teaspoon chia seeds
1 teaspoon agave nectar
1 Tablespoon chopped almonds (I used ½ a 100 calorie pack cocoa almonds)
½ banana, sliced
½ cup almond milk

Blueberry Muffin Smoothie

I like to make smoothies a couple times a week for breakfast and recently, I started adding in some oats. I had noticed that regular smoothies weren't keeping me full unless I also had a piece of toast or a snack when I get to work.  The addition of oats, nuts or seeds provide you energy and fiber to keep you satisfied longer but it is important to be mindful of the serving size as you might be unknowingly adding unwanted calories.  Stick to a handful of oats or a tablespoon of nuts or seeds as a guide. 
To make the flavors really pop in this or any smoothie, add in some citrus.  Lemon or lime juice brights the flavors of the fruits you already love. This smoothie beats out most blueberry muffins in a calorie contest (1 medium muffin averages 425 calories and 18g of fat!).  The other added bonus: smoothies are a lot less work to whip up than a batch of muffins in the morning!

Wild Blueberry Muffin Smoothie
Serves 1

Ingredients:
1/2 cup frozen wild blueberries
1/3 cup oats
1 cup unsweetened almond milk
1 teaspoon agave nectar
1 teaspoon chia seeds
1 teaspoon lemon juice
1/4 teaspoon cinnamon

Directions: Combine ingredients in blender until smooth.  Serve immediately.

Nutrition Facts: 206 Calories, 6g Fat, 36g Carbohydrates, 5g Protein, 8g Fiber, 183mg Sodium, 362mg Potassium

Avocado Toast with Tomatoes

Hello everyone! I am just back from vacation! I decided that if I was going to take a true vacation that meant a break from blogging, TV, etc. so my best friend and I stayed on a sail boat off the coast of Puerto Rico, read 3+ books each, snorkeled and beach-hopped for a week.  Low key and low cost since we made most of our meals on the boat and our time didn't revolve around shopping, restaurants or excursions.  I highly recommend an unplugged vacation if you can manage it.  It was just what this RD ordered :)
Ever since avocado toast has started "trending" (check Instagram if you don't believe me) I have been craving it and just haven't gotten around to making it.  So after an outside yoga class this past Friday I ordered it for brunch and it wasn't until after that they realized they were out of avocado! Anyways, needless to say the first meal I made when I got back was avocado toast.  I was not disappointed.

I decided if I'm being realistic, I probably won't make this with an egg on top during the week as I'm usually pressed for time trying to get to work at 7:30AM.  I topped the 9-grain toast with avocado, sliced rainbow tomatoes, cracked pepper, green onion and a drizzle of garlic olive oil.  It was crunchy, creamy and tasted so fresh.  It makes me hopeful for Spring since returning to chilly Maine after a week of 83 degree weather.  Happy to be back and blogging! See you back here soon!

Avocado Toast

1 slice hearty bread such as 9-grain or whole wheat
1/4 avocado
3 cherry tomatoes (I used organic rainbow cherry tomatoes), quartered
1/4 green onion, chopped
Fresh cracked pepper to taste
Extra virgin olive oil

Directions: Toast bread. Slice avocado and mash slightly onto toast with a fork.  Top with tomatoes and garnish with pepper, green onions and drizzle with olive oil.  Enjoy immediately.

Nutrition Facts: 275 Calories, 16g Fat, 30g Carbohydrates, 7g Protein, 10g Fiber, 95mg Sodium, 1124mg Potassium

Amp Up your Oatmeal!

Oatmeal is a great choice for breakfast or even as a snack but it can be monotonous if served as is. Add some of the foods below to boost flavor and pack in some health benefits along the way!

Oatmeal – 1 cup provides just 158 calories, 6g of protein and 4g of fiber! Whole grains like oatmeal can help control blood sugar levels, reduce the risk of heart disease and digestion.

Walnuts – 1 tablespoon of any nut provides right around 100 calories so be sure to measure these guys. Walnuts are a good source of mono-and polyunsaturated fats (the good fats) and provide anti-oxidants and omega-3 fatty acids. Bonus: may reduce the risk of breast cancer and diabetes.

Agave Nectar – Provides 20 calories per teaspoon compared to sugars 16 calories however it is sweeter and therefore you can use less of it. Agave nectar boasts a low glycemic index and is vegan.

Cinnamon – Source of manganese, fiber and is considered to be anti-bacterial/anti-fungal, can lower cholesterol and may benefit those with Type 1 and 2 diabetes although more research is needed.

Blueberries – Blueberries are a good source of Vitamin C and Vitamin K and contain polyphenols although the health benefits of wild blueberries such as those here in Maine are found to be greater than those of the larger, commercially sold blueberries.

Chia Seeds – Chia seeds provide omega-3 fatty acids, fiber, calcium and magnesium. Not to mention they swell slightly and help you feel full. Sprinkle on a few!

Crockpot Apple Cinnamon Oatmeal

Hope you all had a nice weekend!  It was my birthday this past week so I took a few days off from blogging, glad to see you back here!
Enjoy this slow cooker oatmeal recipe which is perfect for busy weekday mornings or relaxing weekends at home.  You can make this with water or milk, or almond milk just be sure to adjust the calories accordingly.  Keep the peel on the apples for added fiber, color and texture.  The smell alone will make sure no one sleeps in too late!

Crockpot Apple Cinnamon Oatmeal 
Serves 4-6

Ingredients:
3 small cored and diced apples
1 1/2 cup steel cut or old fashioned oats
4 cups water (or 4 cups unsweetened almond milk)
1 tsp cinnamon
1 tsp vanilla
1/2 cup brown sugar

Directions:
Combine all ingredients in slow cooker and stir.  Cook on low heat for 6 hours or on high for about 3 hours.

Nutrition Facts: 165 Calories, 1g Fat, 38g Carbohydrates, 2g Protein, 4g Fiber, 11mg Sodium, 120mg Potassium

Pumpkin French Toast

I was feeling festive last weekend before heading to the Common Ground Fair and decided to whip up a new (to me) recipe for my roommate and me.  If you haven’t already OD’d on pumpkin spice everything, I highly recommend this recipe.  The pumpkin flavor is subtle but gives this breakfast classic a seasonal twist.  I served mine with an egg while Kelly (and the puppies) had a side of bacon for some extra protein. 

I typically keep my loaf of bread in the freezer (simply because I can never finish it before it goes bad) which I find especially helpful when making French toast.  The frozen slices give you a few extra seconds to saturate them with the batter, remove excess and transfer to the pan.  I just love the pretty color and the smell was even better than any pumpkin candle.  I definitely got the stamp of approval from Kelly but I can’t say the same for the puppies.  She is now their favorite bacon provider.

Pumpkin French Toast

Serves 4

Ingredients:

8 slices of whole wheat bread (frozen works best)

2 eggs

¼ cup almond milk (or other milk)

¼ cup pumpkin puree

½ teaspoon pumpkin pie spice

½ teaspoon cinnamon sugar

Directions:

Heat pan over medium heat and spread a small amount of butter or non-stick spray over the surface.  Combine eggs, milk, pumpkin and spices in a small bowl with a somewhat flat bottom.  Dip each piece of bread in the batter, being sure both sides are covered with a thin layer.  Cook on each side for about 3-5 minutes or until golden brown.  Top with cinnamon sugar, maple syrup or enjoy plain.

Nutrition Facts: 212 Calories, 8g Fat, 26g Carbohydrates, 11g Protein, 5g Fiber, 298mg Sodium, 241mg Potassium

Meme's Blueberry Muffins

Some recipes need no modification, health related or otherwise.  Anything made by your grandmother may be one whole genre of such recipes.  Especially when it comes to my grandmother's blueberry muffin recipe.  Yes, there is shortening.  (Oh, the horror!)  Yes, they are amazing.  I have tried several other blueberry muffin recipes in the past but very few are as fluffy or remind me of family more.

 

Occaisonally, I will add the juice of one lemon to the batter and top the muffins with lemon zest but I thought I would leave you with the basic recipe as is because it's delicious, and it's my grandmothers and you can't disrepect your grandmother.  I would go on but this one needs very little introduction.  So with that, enjoy and see you back here soon!

Blueberry Muffins

Makes 16-18 muffins

Ingredients:

2/3 cups sugar

1/3 cup shortening

2 eggs

2 cups flour

4 teaspoons baking powder

½ teaspoons salt

2/3 cup milk

1 cup blueberries

Directions:

Preheat oven to 400 degrees F.  Mix sugar and shortening thoroughly with hand or standing mixer.  Add eggs and beat.  Sift dry ingredients and add alternatively with milk.  Gently blend in blueberries.  Fill greased muffin tins half full.  Bake for 15 minutes. 

Nutrition Facts: 137 Calories, 5g Fat, 21g Carbohydrates, 2.5g Protein, 0.6g Fiber, 83mg Sodium, 154mg Potassium