Category Archives: Strawberry

Strawberry Lime Cream Pie

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Strawberry Lime Cream Pie
from Clean Eating Magazine


Ingredients:

1 1/2 lb fresh strawberries, hulled and quartered (reserve 1 or 2 for garnish)

1/4 C sugar, honey, or stevia

1 12 oz pkg extra firm silken tofu (about 2 cups cubed)….yes tofu!

1 C low fat cottage cheese

zest 1 lime

1 baked extra-easy whole wheat pie crust (see below)

Instructions:

In a medium sauce pot on medium heat, combine strawberries and sugar. Simmer for 30 minutes, stirring often, until strawberries break down, release their juices and become thick and jam-like. Scrape strawberries into a large glass bowl and cool to room temp, about 20 minutes. Scrape strawberries into the jar of a blender with tofu, cottage cheese and lime zest. Blend until very smooth, stopping to scrape down sides of blender. Pour puree into baked pie crust. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. Garnish with reserved strawberries. Slice and serve!

I used the left over strawberry mix in my plain Greek yogurt throughout the week…YUM!

Extra-Easy Whole Wheat Pie Crust

Ingredients:

1 1/2 C whole wheat pastry flour, plus some for work surface

1 tsp sugar or stevia

1/4 tsp sea salt
1/2 tsp baking powder

1/3 C low fat milk

1 egg yolk

1 T oil (safflower, grape, canola)

1 T apple cider vinegar

Instructions:

Preheat over to 350F. In bowl of food processor, combine flour, sugar, salt and baking powder. Pulse together until mixed. In a spouted measuring cup, whisk together milk, egg yolk, oil, and vinegar. With processor running, slowly pour mixture through chute into dry ingredients. The mix should be partially crumbly but sticks together when squeezed. Dump dough out onto well-floured surface. Squeeze into a singular mound and pat it down to a disc and 1/2inch thick. Using rolling pin, roll dough out until 12 inches in diameter. Set rolling pin at bottom edge and gently roll dough onto pin so that dough drapes over pin. Transfer dough to pie dish. Gently press dough into the edges of dosh and up the sides. Fold excess dough under and pinch, creating a roughly 1/2 in rim. Using your fingers, or with a fork, crimp entire rim. Poke dough all over with a fork to create stem. (my edge wasn’t pretty, but that’s ok because it didn’t change the flavor 🙂 Bake in oven for 20 minutes until edges and center are just golden. Remove from oven and let cool.
Variations: you can sub 1/4 the flour with 1/4 C unsalted nuts of your choice, finely chopped or ground. Almond flour, pistachios….

Nutrients per serving (1/8): 207 calories, 5g fat, 12g sugar, 30g carbs, 10g protein (wahoo cottage cheese and tofu!)

Until next time…

look good, feel good, do good

Back to School Recipes & B-Day Fun with the Family

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On Thursday I did another presentation at Continental Western Group on “Back to School the Healthy Way.” The focus was on why it is important for kids to eat healthy, how to pack a healthy lunch, and lunch time makeovers.
Of course, there were food samples! The idea behind the samples is they are all easy recipes with minimal ingredients that can be prepared by both a parent and a child (some may need supervision).

Pizzadillas
from kidshealth.org
Ingredients:
4 whole-wheat tortillas (8 inches) – I use Amy’s Organics
2/3 cup fresh or frozen spinach, finely chopped
2/3 cup 2% mozzarella cheese, shredded
1 cup marinara sauce (store-bought or homemade)
Cooking spray

I found this marinara made in Coralville, Iowa at the Coralville HyVee
Instructions:
Lay 2 tortillas on a flat surface. Divide spinach and cheese between the tortillas.
Top with remaining 2 tortillas.
Place skillet over medium heat. Lightly coat pan with cooking spray.
Gently slide 1 pizzadilla into the pan and cook until light golden brown on one side (about 1-2 minutes).
Using a thin spatula, gently flip over the pizzadilla and cook for 30-60 seconds more or until cheese is fully melted.
Remove pizzadilla and cut into triangles. Repeat with remaining pizzadilla.
Serve with marinara sauce for dipping.
You can wrap and refrigerate leftovers to take to school for lunch.

Strawberry Bars
loosely adapted from kidshealth.org

Ingredients:
1 c white whole wheat flour
1 c rolled oats
1/4 c butter or margarine, softened
1/4 c unsweetened applesauce
1/4 c light brown sugar
1/4 tsp baking powder
1/8 tsp salt
3/4 c strawberry jam – make sure it is a product that does not contain high fructose corn syrup
3/4 c sliced fresh or frozen strawberries
Instructions:
Preheat oven to 350° F.
In a large bowl, mix everything together except the strawberry jam and strawberries.
Measure out 1/2 of this mixture. Leave the rest in the bowl, and set it aside.
Take the mixture and press it into the bottom of the greased pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Follow with the strawberry slices. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread or sprinkle it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!

Each participant got their own sack of samples!
I also sampled Banana Roll-ups.
Birthday fun with the family!
Mom and Dad had us kids over for cake and homemade ice cream. Mom created another cake masterpiece! It’s a baby stroller 🙂

Peyton looks guilty….is that chocolate on the side of her mouth?
Emmerson tried teaching Peyton how to start a race
it seems she left her in the dust

“Wait for me Emmerson!”

“oh my, a camera….how do I look?”

Jazz (my parents and I’s little sister from Big Brothers/Big Sisters)


Emmerson catching a ride from J

I love family time!
Until next time…
look good, feel good, do good

Strawberry-Rhubarb Crisp

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Easy Strawberry-Rhubarb Crisp
similar to “Easy Rhubarb Crisp” but with Strawberries!

Ingredients for rhubarb:
3 1/2c cut up rhubarb
3 1/2c cut up strawberries
2T flour
4 eggs
1 & 1/3 c evaporated cane sugar or regular sugar (can use half Stevia)

Instructions:
Beat eggs, add flour, rhubarb, and sugar. Mix ingredients. Pour into sprayed baking pan.

Ingredients for crisp:
3/4 brown sugar
5 T soft butter
1/2 c flour
1 c old fashioned oats
Instructions:
Combine brown sugar, soft butter, flour and oats. Sprinkle over top of rhubarb. Bake 45min at 350F.

top with DQ reduced fat ice cream (J and I’s favorite) or whipped cream

Until next time…
look good, feel good, do good