Blueberry Angel Cheesecake Trifle

Did you know…

…the annual harvest of North American blueberries would cover a four lane highway from Chicago to New York if spread out in a single layer?

…America’s favorite muffin is the blueberry muffin?

…a blueberry extract diet improves balance, coordination, and short-term memory in aging rats?

Since July is national blueberry month, I felt the need to share these boring facts with you as well as share this super yum blueberry recipe with you.

So I’m sure you’ve tried the usual blueberry recipes: muffin, pie, crisp and crumble.

I’m not dissing those recipes. I’m in love with all of them so keep ‘em up!

In fact, I have a hankering for a fresh blueberry muffin right this second. If only bakeries delivered 24/7 to fulfill 1 a.m. cravings.

Ok, so back to the dessert recipe I’m about to share…

So remember when I told you I loved trifle? Well, those feelings haven’t changed. I’m still in love with trifle, and I’m pretty sure the feelings are mutual.

So this summer, this will be the recipe to choose when you’re in a bind to make a dessert in 20 minutes (not counting grocery shopping time). Actually, it would take 25 minutes counting shopping time (but that’s not including driving time to the grocery store and back). So it would take 35 minutes in total if you live as close to the store as I do (oops, forgot that the trifle needs to be refrigerated for 2 hours before serving).

Anyway…

Behold the Blueberry Angel Cheesecake Trifle!

It’s not you’re average blueberry recipe but it’s not so foreign that it will scare people from trying it. It’s easy, it’s safe, and most important it’s yummy-ful.

Blueberry Angel Cheesecake Trifle

  • 1 angel food cake
  • 2 (8 oz.) pkg. cream cheese
  • 1 small can evaporated milk
  • 1 can blueberry pie filling
  • 1 can walnuts, chopped
  • 1 cup sugar
  • 2 cups whipping cream, whipped
  • 1 cup blueberries

Directions:

  1. Break cake into bite size pieces.
  2. Whip together the cream cheese, milk and sugar.
  3. Layer in trifle bowl as follows: cake, cream cheese mixture, walnuts, blueberry pie filling, and whipped cream.
  4. Repeat, then top with blueberries
  5. Chill for at least 2 hours.

If you’re up to your nostrils with blueberries at home, I suggest decreasing the blueberry pie filling amount and just mixing some fresh blueberries with the pie filling you plan on using.

 

Gluten Free Veggie-full Quinoa Salad

I went to Whole Foods yesterday, which is always a special treat for me!

I don’t just go there to grocery shop, I go there to eat!

I know, I know, I’m breaking the golden rule of healthy eating: Never go grocery shopping when you’re hungry!

But let me tell you my friend, those paninis are too difficult to refuse!

Ham, mango chutney and melted brie between two pieces of toasted ciabatta! Are you freakin’ kidding me??!!!

As I was slowly ascending to heaven with each bite, I couldn’t help but notice my gluten free husband eating his GF bread with cheese and quinoa salad.

Yes, he looked like he was enjoying it, but not nearly as much as I was enjoying mine. Not even close!

Don’t you worry, I was not bragging about how amazing my meal was during lunch. I was sitting there composed while my stomach was doing victory laps, and my taste buds were giving each other high fives.

Even though I felt like I was eating like a champion, I still felt the need to try a bite of my husband’s salad. After the mediocre bite, I thought to myself, “I can make this at home and probably could do a better job!”

And boy was I ever right! Below is my quinoa salad, which happens to be a scrumptious recipe! It ain’t no panini, but it’s better for you and will give the gluten free person in your life something to eat when they come over.

Veggie-full Quinoa Salad

  • 1 cup quinoa
  • 2 cups chicken broth
  • 1 can black beans, drained and rinsed
  • 3 tbsp red wine vinegar
  • salt and pepper to taste
  • 1/4 red onion, finely chopped
  • 2 stalks celery, chopped
  • 1 bell pepper, chopped
  • 1/2 cup frozen corn
  • 1/2 cucumber, chopped
  • 2/3 cup grape tomatoes, halved
  • Dressing: 1/4 cup olive oil, 2 cloves garlic, juice of one lime, salt and pepper to taste
  • feta cheese to your hearts delight

Directions:

  1. Prepare quinoa with chicken broth or water as per package directions. Let cool
  2. Mix black beans with red wine vinegar and salt and pepper.
  3. Add the rest of the chopped vegetables on top of black bean mixture.
  4. Make dressing: combine olive oil, garlic, lime, salt & pepper
  5. Add dressing and cooled quinoa to vegetables and mix
  6. Keep in fridge for at least 1 hour
  7. When reading to serve, mix in some feta cheese!

I don’t always use all those veggies but if you want to make it extra veggie-tastic, make as above and maybe even add some edemame!!

Low Carb/Low Fat French Toast

We all come to a point in our lives where a bowl of cereal for breakfast is just not good enough anymore.

That’s why I often have 2 or 3 bowls of cereal…that’s a lot more satisfying!

Below are some of my favorites!!!

Since one of my bowls of cereal is equivalent to 2 servings…3 bowls of cereal adds up to too many unnecessary carbs.

If you’re a fibre lover like me, 6 servings of fibre-filled cereal will get you into some serious trouble at work! Trust me! Lucky for me our work bathroom holds “odor be gone” spray! Is this too much information?

So I’ve been trying out different fun and healthy breakfast recipes to spice up my mornings. The type of breakfasts that contain a healthy amount of fibre so you won’t feel like you’re being prepped for a colonoscopy the next day.

I’m a lover of french toast so I developed a delicious healthy french toast recipe.

It takes less than 10 minutes to prep so it is early morning breakfast appropriate!

Enjoy!

Low Carb & Low Fat French Toast

  • 1/2 cup egg beaters
  • 1 tbsp skim milk
  • 1 tsp vanilla
  • 1 packet Splenda
  • Cinnamon to taste
  • 2 pieces Weight Watchers bread
  • Toppings: Blueberries and Fat Free Cool Whip
  1. Mix first 5 ingredients together.
  2. Dip bread into egg mixture and throw onto hot pan
  3. Flip after a couple minutes and brown the other side as well
  4. Top with blueberries and cool whip.

Gluten Free Hashbrown Casserole

There’s not many things in life that scare me. But one thing that does give me the heebie geebies is having a dinner guest with a severe gluten allergy!

What I mean by severe gluten allergy is that she can tell right after a meal if she has been glutened!

That means that if you gluten-ize her, she may never trust your cooking/baking ever again!!! She may think you are a liar, careless, or uneducated!

Ok, maybe not, but here’s one big tip: DO YOUR RESEARCH! Read up and google the ingredients! There’s lots of info about gluten on the WWW!

Also, be careful of cross contamination! Try to make everything gluten free for dinner! Trust me, that decreases the stress for you and your allergy burdened friend.

That way you don’t have to orientate your dinner guest about what’s gluten free and what’s not.

Sooooo, I bet you’re wondering what I served for dinner!

My wonderful father-in-law BBQ’d steak seasoned with only salt and pepper

I made a GF hashbrown casserole, tossed salad (with GF store bought dressing), and a dinner roll made with tapioca starch (I will share that recipe some time in the future:)

But what I will share with you at this time is my wonderful Gluten Free Hashbrown Casserole recipe!! It was a hit! And it doesn’t contain any of those instant soups! All from scratch and all gluten free!!

Gluten Free Hashbrown Casserole   

  • 1kg hashbrowns, thawed
  • 1 cup chopped onion
  • 500 mL sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 stick melted butter
  • 3 tbsp butter
  • 2 heaping tbsp corn starch
  • 1 cup diced celery
  • 1/2 cup diced mushrooms
  • 1 1/2 cups Milk
  • salt and pepper to taste
  • 3 cups Gluten free corn flakes with 3 tbsp butter
  1. Melt 3 tbsp of butter in a sauce pan
  2. Sauté onions, celery and mushrooms
  3. Whisk in cornstarch. This will make a paste.
  4. Slowly add cold milk while you whisk.
  5. Continue until you have the thickness you desire. Then remove from heat
  6. In a large bowl combine hashbrowns, sour cream, cheese, 1 stick melted butter, some salt and pepper and your rue.
  7. Stir until nicely mixed and spread in 9×13 ungreased pan
  8. Top with corn flake and butter mixture8. Place in oven preheated to 375 for 1 hr.

Rollkuchen a.k.a. Deep-Fried Goodness

So I was at camp this last week.

No, not as a camper…but as camp nurse.

With camping comes unhealthy food (why is it that camping and junk food come hand in hand??) and sometimes its ok to just give in and indulge.

Key word is SOMETIMES!

So pretty much all week I bypassed the cookies, nutella, mac n cheese, candy, ice cream sandwiches, and every single cavity-causing food you can think of.

I had eyed up the week’s menu in advance and tried portion control until Wednesday lunch arrived!

Ohhhh buddy…what an amazing lunch it was!

ROLLKUCHEN!!!!

So I don’t expect you to pronounce that correctly but I do expect you to make them, buy a large watermelon and serve it for a Sunday lunch some time.

Better yet, make this for lunch, invite your friend who pretends she’s Martha Stewart, and she will finally be the one who is jealous of you! Oh, and when she asks you for the recipe, make sure you “accidentally” write down the wrong measurements.

Anyway, this lunch was the kids’ favorite meal that week! There were rollkuchen eating contests! I ate 8 which is probably equal to 2500 calories. Ok, so maybe not but I don’t care because it was sooooooo goooooooood!!!

Here’s the recipe!

Rollkuchen

  • 2 eggs
  • 3/4 cup milk
  • Add to:
  • 6 tbsp butter, melted
  • 3 cups flour
  • 2 tsp salt
  • 1 tsp baking soda

Directions:

  1. Beat eggs well
  2. Put eggs into a 1 cup measuring cup and fill with milk
  3. Add to remaining ingredients and mix to combine.
  4. Roll out very thin and cut into strips.
  5. Cut again so that pieces are approximately 1 inch long by 3 inches wide.
  6. Cut a slit in the middle and pull one end through to knot it.
  7. Fry four to six at a time, in deep hot fat until golden brown.
Let cool a little and then enjoy!!! No, this is not diet food!!!

Skinny Chocolate Dessert

Several years ago, half of America and I decided to do the South Beach diet.

To my surprise, I actually stuck to it and lost 25 pounds. Probably because I was on a pure carb diet before that and the South Beach diet completely eliminated my carb ingesting tendencies.

I’m not sure if you’re familiar with the diet, but if you are, I’m sure you are aware that ricotta cheese is a staple in almost every South Beach diet phase one dessert.

Since I love chocolate, I mixed cocoa and splenda with the ricotta cheese and ate that every day for 2 weeks.

Let me tell you one thing folks….after 2 weeks of ricotta cheese, I was disgusted by it and never wanted it in my home ever again!!

So now what was a girl to do! I needed a yummy chocolatey easy-to-make-South-Beach-friendly dessert.

I looked in the pantry and the refrigerator and saw the following:

The light went on in my head!

I mixed 1/2 cup cottage cheese with 2 tbsp cool whip, 1 tbsp cocoa and some splenda.

I then took a big spoonful and put it in my mouth.

My eyes were opened! I found happiness again!

Did you know that I eat this every single day?? Not a lie my friend!

I hope you enjoy these 110 calories as much as I do! I promise that it will satisfy your chocolate tooth!!!

 

 

Strawberry Spinach Salad with Strawberry Dressing

I have a love/hate relationship with strawberries.

I love to eat them but I’m an absolute stress ball when trying to pick a perfect container of strawberries at the grocery store.

I often rummage through the pile of strawberries for at least 5-10 minutes, praying to find a container that doesn’t contain a single rotten strawberry.

I really don’t think it can be done. I’m sure the produce manager is in the back of the store, hiding all the rotten strawberries in the middle of the containers so they cannot be seen with the naked eye.

Just a word of warning, if strawberries are on major sale and the price seems too good to be true, well newsflash lady, IT’S TOO GOOD TO BE TRUE!

Half those strawberries in that pristine container are good for nothin! And you’ve just been hosed by the conniving little produce manager who’s laughing and watching you through his security camera at the supermarket.

However, it is the strawberry season, so I’m planning on setting aside extra time tomorrow to purchase several pounds of fresh strawberries from a small family owned local farmer’s market. I’m hoping I’ll have better luck with fresh ripe strawberries from them rather than getting shady strawberries from Foods R ‘Us or whatever hot shot grocery store I usually shop at.

This weekend I’m planning on making this delightful strawberry salad with strawberry dressing. I made it last summer and it was absolute deliciousness!

Strawberry Spinach Salad with Strawberry Dressing

Dressing:

  • 1 cup fresh strawberries
  • 2½ tbsp. apple cider vinegar
  • 1½ tbsp. champagne or white wine
  • 1 tbsp. sugar
  • Pinch of salt

For the salad:

  • Baby spinach leaves
  • sliced almonds
  • sliced fresh strawberries
  • feta or blue cheese
  1. In a blender, combine dressing ingredients until completely smooth.  Transfer to an airtight bottle or container and refrigerate until ready to use.
  2. Combine salad ingredients and top with dressing right before eating.

WARNING: This is a very healthy recipe!!!

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