Strawberry Pizza

When you mix up the crust it will seem a bit crumbly but just use your hands and form it into a ball.  It will come together nicely.

Just roll it out with a rolling pin on an ungreased cookie sheet or a baking stone will work too.

Bake for about 12-15 minutes or until lightly golden brown.

While it is baking and cooling mix up your cream cheese mixture and your strawberry mixture.  Use 1 cup of smashed strawberries.  I do mine in the food processor.
Cook the strawberries with sugar and cornstarch until it thickens and is glossy – will take about 5-10 minutes.  Cool.

After the crust is cool spread with cream cheese mixture you mixed up.

Add strawberry mixture and sliced strawberries.

The crust ends up being a bit fragile so it can be a bit messy to eat.  I just use my pizza cutter to slice it up.

Ingredients

Crust:
• 1 C flour
• 1/4 C powdered sugar
• 1/2 C butter
Filling:
• 1 (8 oz.) cream cheese, room temperature
• 1/2 tsp. vanilla extract
• 1/2 C granulated sugar
• 1/4 tsp. freshly squeezed lemon juice
Topping;
• 1 C fresh strawberries, mashed
• 4 Tbsp. granulated sugar
• 1 Tbsp. cornstarch
• 8 - 10 strawberries sliced.

Instructions

Crust:
• In a medium bowl, combine flour, sugar and butter.
• Form into a ball with hands and press into a 14 inch ungreased pizza pan (I used my Pampered Chef pizza stone)
• Bake at 325 degrees for 15 minutes. Cool.
Filling:
• In a medium bowl, combine cream cheese, vanilla, sugar and lemon juice.
• Spread on cooled crust.
Topping:
• In a saucepan over medium heat, combine strawberries, sugar and cornstarch.
• Simmer until thick and glossy. Cool.
• Spread on top of cream cheese filling.
• Cut fresh strawberries crosswise to make rounds that resemble pepperoni, place on pizza and serve
  
  
  Source: http://www.yourhomebasedmom.com/strawberry-pizza/

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Lemon Ice Cream

LEMON ICE CREAM

About This Recipe

YIELD:	makes 1 1/2 quarts
ACTIVE TIME:	1 1/2 hours
TOTAL TIME:	2 hours, plus an overnight chill
SPECIAL EQUIPMENT:	ice cream maker
THIS RECIPE APPEARS IN:	Scooped: The Most Lemony Lemon Ice Cream

• For lemon ice cream:
• 6 egg yolks
• 1 cup sugar
• 2 cups heavy cream
• 1 cup half and half
• 3/4 cup lemon juice from 6 to 8 lemons
• Grated zest of 2 lemons
• 1 teaspoon kosher salt
•  
• For candied lemons:
• 2 lemons, sliced about 1/8" thick and finely chopped, seeds removed
• 1 cup water
• 1 cup sugar
• 2 tablespoons corn syrup, glucose, or agave nectar
• 1/4 teaspoon kosher salt

Procedures

1. 1
   For ice cream: In a medium, heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in cream and half and half until fully incorporated. Put on stove on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across it leaves a clean line, 5 to 7 minutes. Strain into an airtight container and stir in lemon juice, zest, and salt to taste. Cover and chill overnight in refrigerator.
2. 2
   The next day, strain base into ice cream maker to remove zest and churn according to manufacturer's instructions. In last minute of churning, add candied lemons if using (procedure below). Transfer ice cream to an airtight container and let chill in freezer for 5 to 6 hours before serving.
3. 3
   For the candied lemons: Start candying the lemons once you finish making the lemon custard base and chill it in the refrigerator. Set two pots on stove with 1 quart of water in each and bring to a boil. Set a colander or large strainer in the sink. While waiting for water to boil, slice, chop, and seed lemons.
4. 4
   Add lemons to one pot and cook for 20 seconds, then drain lemons into colander in sink and immediately rinse with very cold water until no longer hot. Fill up pot again and bring to a boil. Meanwhile, cook lemons in second pot for another 20 seconds, then drain into colander and rinse again until cool. Repeat this process with the freshly boiled water from the first pot.
5. 5
   Put rinsed lemons in an empty pot and add 1 cup fresh water, sugar, corn syrup, and salt. Heat on medium heat, stirring to dissolve sugar, until syrup reaches a bare simmer, then reduce heat to low and cook until lemons are soft and begin to turn translucent, about 20 minutes. Remove from heat and transfer syrup and lemons to an airtight container, then chill overnight. Candied lemons will keep for several weeks.
6. 6
   While ice cream is churning, drain syrup away from candied lemons, reserving for another use. Stir lemons in during last minute of churning.

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Flourless Chocolate Cake

Ingredients:

16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) 

1 cup organic light brown sugar, packed 

1/2 cup organic white cane sugar 

3/4 cup very hot strong coffee (or use espresso powder in very hot water) 

2 sticks unsalted butter, room temperature, cut into pieces 

2 tablespoons unsweetened organic cocoa powder 

8 large organic free-range eggs, at room temperature 

1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil. 

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy. 

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan.  

Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

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Coconut cupcake

1 cup butter, at room temperature
2 cups sugar
4 large eggs
1 tsp coconut extract
3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup coconut milk or regular milk

Frosting (recipe follows) and shredded coconut, for decorating

Coconut Frosting:
1 cup butter, at room temperature
8 cups confectioners’ sugar
1/2 cup coconut milk or regular milk
1 tsp coconut extract

Preheat oven to 350F. Line cupcake pans with paper liners; set aside.

In a large bowl beat the butter and sugar for a few minutes, until fluffy. Add the eggs one at a time, beating after each. Beat in the vanilla.

In a medium bowl, stir together the flour, baking powder and salt. Add about a third to the butter mixture, beating on low speed just until combined. Add half the coconut milk in the same manner, then another third of the flour mixture, the rest of the coconut milk and the rest of the flour. It may look curdled at some point -this is OK.

Fill the prepared muffin cups 3/4 full and bake for 20-25 minutes, until pale golden and springy to the touch. Meanwhile, to make the frosting: beat the butter and half the confectioners’ sugar until smooth; add half the coconut milk, then the rest, and the extract, and the rest of the confectioners’ sugar, beating until you have a spreadable frosting. Cool completely before frosting. If you like, put about a cup of shredded coconut into a shallow dish and dip freshly frosted cupcakes to coat completely. Makes about 2 dozen cupcakes.

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Orange Dream Creamsicle Smoothie

Summary: A low-calorie, healthy smoothie that tastes just like a creamsicle. A perfect post-workout thirst quencher or mid-afternoon snack.

Ingredients

• 1 navel orange, peeled
• 1/4 cup fat-free half-and-half or fat-free yogurt
• 2 tablespoons frozen orange juice concentrate
• 1/4 teaspoon vanilla extract
• 4 ice cubes

Instructions

1. In a blender, combine the orange, half-and-half or yogurt, orange juice concentrate, vanilla, and ice cubes. Process until smooth.

Preparation time: 5 minute(s)

Number of servings (yield): 1

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Dairy Free Berry Smoothie

Ingredients

~ Juice from one orange

~ 1/2 cup of frozen berries

~ 1 frozen banana

~ Other fresh fruit if you wish

1. Combine all the ingredients in a blender. If you want it to be less think add water or the juice from one more orange. The more juice you add the more natural sugars  your smoothie will have.

Serving suggestions - Serves 1

~  If you want some protein, add an egg white to the recipe and blend well. Alternitively, ensure you have a handfull of nuts or a small handful of sliced meat / bacon to get an extra protein hit.

~ Make-take-and-go: Pop this in a shaker and take with you so you can enjoy it on your way to work.

Recipe by Rebecca Mountford

© Copyright Fresh Start Health and Fitness Pty Ltd 2012

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Lemon Chicken Romano

Ingredients

• 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
• 2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)
• 2 oz shredded Provolone cheese (1/2 cup)
• 1 large egg
• 1 Tbsp all-purpose flour
• 1/2 cup Panko bread crumbs
• 1 1/2 oz finely shredded Romano cheese (1/2 cup)
• 1 Tbsp chopped fresh oregano
• Zest of 1 lemon (2 tsp)
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper
• 2 1/2 Tbsp vegetable oil
• 2 1/2 Tbsp extra virgin olive oil
• Lemon slices or wedges for serving (you can just use the one that was zested)

Directions

• Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.
• In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.
• Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralle cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
• *freeze chicken breasts for 15 minutes to help slice easier, then lye breast flat and trim into two pieces through the thickness of the breast.

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Healthy quiche

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Pastry

~ 300g almond meal

~ 3 large free range organic eggs

~ Pinch of salt and black pepper

~ 4tsp linseeds

~ 4tbsp macadamia nut oil

Quiche Filling

~ 6-8 eggs (depending on how big your quiche dish is)

~ 75ml skim milk

~ 60g reduced fat feta similar cheese

~ 8 small mushrooms, sliced

~ ½ red capsicum, deseeded and diced

~ ½ red onion, diced

~ Bunch of aspargus, woody ends removed

~ 150g cherry tomatoes

~ Salt and black pepper

Oven

~ Preheat oven to 200ºC (or 180ºC fan forced)

To make the pastry

1. Combine the almond meal, eggs, linseeds pepper and salt together until a soft dough is formed. You may need to add a little more oil or almond meal depending on the consistency. The dough needs to be reasonably firm and not too sticky.

2. Line a 25cm pie or quiche dish with baking paper and grease with a little macadamia nut oil.

3. Flatten the dough with the palms of your hands and mould into the lined dish, covering the base and side with the dough. (You can roll it flat with a rolling pin but I find it a little difficult with a ground nut based dough)

4. Neaten the edges of the pastry case with a knife or your fingers.

5. Prick base all over with a fork. Place sheet of baking paper over pastry. Half fill with baking beans or rice. Place onto try and bake in the middle of the oven for around 10 minutes.

6. Remove beans and paper and bake for a further 5 minutes until base is just hard and a little golden.

To make the filling

1. Meanwhile, in a non-stick pan lightly fry the onion, capsicum and mushrooms until just soft.

2. Arrange the cooked vegetables in the pastry case.

3. Whisk the eggs and milk with a little salt and pepper.

4. Pour the egg mixture over the vegetables and arrange the asparagus and tomatoes in the egg mixture.

5. Crumble over the feta

6. Bake for 35 minutes in the oven until golden and just set in the middle.

Serving suggestions - Serves 8

~  Serve warm with vine roasted tomatoes and a green salad tossed with fresh lemon, salt, pepper and extra virgin olive oil (as pictured).

~ Serve cold as a healthy high protein snack.

~ You can also use almost any vegetables or cheese. Another delicious variation I like to make contains fresh flaked salmon, chives and low fat crème cheese.

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Healthy Beef Enchiladas

Ingredients:

• 1 pound lean ground beef or 1 package fully cooked shredded beef
• ½ cup chopped onion
• 2 cloves garlic, crushed
• ½ tsp. salt
• ¼ tsp. pepper
• 2 cans (10 ounces each) mild enchilada sauce
• 8 small corn tortillas (6-7 inches diameter)
• ¾ cup shredded pepper-jack cheese
• 1 Tbsp. chopped fresh cilantro
• sour cream (optional)

Instructions:

1. Preheat oven to 350°F.
2. In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into ½-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in ½-cup enchilada sauce from one can. Set aside remaining sauce from that can.
3. If using fully cooked shredded beef, stir in ½ cup enchilada sauce and follow recipe below.
4. Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
5. Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
6. Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.

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Honey Pineapple Greek Froyo

 

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Author: Heidi @ Food Doodles
Ingredients

• 3 C plain Greek Yogurt(low fat is fine, but higher fat yogurt will be easier to “scoop”)

• ⅓ C mild flavored honey + 1 tbsp extra

• 1-2 tbsp pineapple juice or lemon juice

• 2-3 C fresh pineapple, chopped into small bite sized pieces and frozen overnight

Instructions

1. In a bowl stir together the Greek yogurt, ⅓ C honey(reserving the 1 tbsp for another use) and pineapple or lemon juice. When fully combined place in the freezer for 10-15 minutes, until ready to make froyo.

1. When ready, freeze the froyo according to your ice cream makers directions. When the froyo is almost done, remove the chopped pineapple from the freezer and drizzle with the extra honey. If you’re able to, drop the pineapple into the machine and let it mix. If your machine is not able to handle it, stop the machine and stir in the frozen pineapple by hand. Pour mixture into a chilled loaf pan or another container and place in the freezer until completely frozen.

Notes
To serve either let the froyo warm up for 10-15 minutes before trying to scoop or dip the loaf pan into hot water to loosen the froyo. Remove the frozen yogurt and slice with a s

Source: http://fooddoodles.com/2013/05/31/honey-pineapple-greek-froyo/

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Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender.  Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full.  I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings.  (Mine was a dusting of powdered sugar and triple berry sauce.  I have other suggestions up top)

Source: http://realmomkitchen.com/489/mini-german-pancakes/

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Frozen Pineapple Mango Margaritas

Total Time: 10 minutes

Yield: 8 Cups

Ingredients

• 1 1/2 cups frozen mango chunks
• 1 1/4 cups frozen pineapple chunks
• 1/4 cup simple syrup
• 1/2 cup freshly squeezed clementine juice (about 6 clementines)
• Juice of 1 large lime
• 8 ounces silver tequila
• Ice cubes as needed (about 10)

Directions

1. Add all the ingredients with the exception of the ice to the blender and blend until smooth.
2. Add ice until you reach desired consistency.
3. Serve with salted or sugar rimmed glass if desired! Enjoy!

Notes

To freeze leftovers, I just stored it in mason jars. Pull them out of the freezer about 10-15 minutes before you are ready to drink them, and using a fork or spoon, jab at them a bit to loosen into a slush!

Source: http://fabtasticeats.com/2013/02/08/frozen-pineapple-mango-margaritas/

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Creamy Blackberry Frozen Yogurt

• 3 cups fresh blackberries
• 3 cups yogurt cheese (or Greek yogurt)
• 1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)

1. In a blender, puree the blackberries with the sweetened condensed milk.
2. In a medium bowl mix the puree with the yogurt cheese.
3. Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.

Source:

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Chocolate and Peanut Butter Parfaits

For the chocolate base:
1 cup milk, 2% or higher
1/3 cup sugar
2 tablespoons Dutch-processed cocoa
1 tablespoon cornstarch
1 teaspoon vanilla
1 egg yolk
1 tablespoon butter
1 ounce bittersweet chocolate, chopped

For the peanut butter base:
1 cups milk, 2% or higher
1/4 cup sugar
1 tablespoon cornstarch
1 egg yolk
3 tablespoons peanut butter
1 teaspoons vanilla
1 tablespoons butter

For the whipped cream:
1 teaspoon powdered gelatin
2 tablespoons cold water
1 pint (2 cups) heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla

 

In a medium sauce pan combine the milk, sugar, cocoa powder, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla, butter and chopped chocolate and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

In a medium sauce pan combine the milk, sugar, peanut butter, cornstarch, and egg yolk.  Whisk until very well incorporated then cook over medium heat, stirring constantly, until it begins to simmer and thicken.  Remove from the heat and add the vanilla and butter, and stir until melted.  Pour through a strainer into a separate bowl and cover with plastic wrap.  Allow to cool to room temperature.

Next, prepare the whipped cream.  Pour the gelatin into the cold water and allow to stand for five minutes, or until completely bloomed.  Heat for five seconds in the microwave, making sure it is melted, and cool to room temperature.  Pour the cold cream into the bowl of a stand mixer.  Add the powdered sugar and vanilla.  Whisk on medium low speed until the sugar is blended then increase the speed to medium high.  When the cream is softly whipped pour in the cooled gelatin.  Whip until the cream forms medium peaks.  Chill for thirty minutes, covered, in the refrigerator.

Gently stir both the chocolate and peanut butter bases until smooth.  Add 1/3 of the whipped cream to each base and fold until the mixtures are uniform in color.

Fill three piping bags with the peanut butter mousse, the chocolate mousse, and the whipped cream.  Pipe the mousse into your serving dishes/glasses in alternating layers, starting with chocolate and ending with whipped cream.  Chill the parfaits for at least two hours before serving. 

Source: http://www.evilshenanigans.com/2010/10/short-rib-sandwiches-sweet-potato-chips-chocolate-peanut-butter-parfaits-and-blood-orange-and-ginger-sparkler/

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