Blueberry Chai pudding

If looks can be deceiving this is one of them, this pudding is very satisfying and delicious try it.

Paleo pancakes with blueberries and Maple syrup

I enjoy the meal ideas that are Paleo especially when im trying to lower my intake of flour and extra added sugars. These pancakes are awesomely delicious and simple to make just be careful when you flip them as the batter is thinner (weaker) than normal pancake batter that contains flour. Thanks nomnompaleo for sharing this yummy recipes but I added my favorites to the batte. 

These little mini cakes are packed with the natural taste of coconut and banana thats used to bind the ingredients. 

This recipe can make 12 mini pancakes but I made 6

Here's what you'll need to make'em fast and easy them add what you like to put a smile on your family's face.

☆

- cast iron skillet or griddle 

- 2 large eggs

- 3 TBSP of FULL FAT coconut milk 

- 1/2 ripe banana mashed

- 1/2 tsp. apple cider vinegar 

- 1/2 vanilla extract 

- 1 1/2 TBSP Coconut flour 

- 1/2 tsp. cinnamon

- 1/2 tsp. nutmeg 

- 1/4 tsp baking soda 

- pinch of table salt

- 1 TBSP unsweetened shredded coconut toasted

***1/4 tsp. coconut oil (give or take)

- coconut oil for frying

- fresh blueberries for topping

- Maple syrup for drizzling 

Coconut milk can be used in many ways cereal, coffee, smoothies, sauces, etc... I enjoy the flavors of 'A taste of Thai' brand coconut milk, it's rich, flavorful and creamy whenever I find it on sale I stock up. 

After opening the can you'll notice the coconut fat has collected, I find it easier to stir it up in the can then pour it out or if you need the fat only then skim it off the top, but we need the milk to be  'full fat' for this recipe

First, toast the shredded coconut until brown and crispy,, set aside

Next: 

In a medium sized bowl mix together the wet ingredients: egg, coconut milk, mashed banana, vinegar, vanilla (there will be lumps)

Now:

in a small bowl mix together the dry ingredients: flour. salt, cinnamon, nutmeg, baking soda 

Now:

add enough coconut oil to you skillet or griddle, I used my griddle because my flipping skills are still being developed. Heat the griddle to 275 - 300° ***be careful the

 cake can easily burn so be patient they are well worth the wait. 

Next:

take the 1/4 tsp. of coconut oil divided into 3 and drop it randomly into the wet mixture 

now, add the dry mixture into the wet mixture stir well

now crumble the toasted coconut flakes into the batter and stir

Once the grilled is hot, use a TBSP amount for each pancake, * I used approx 1 1/2 TBSP per cake, allow the pancakes to start to bubble up before flipping them, check the underneath to ensure they don't burn...then flip'em

Now,

allow them to cook about 2 more minutes or until done remove from heat, then repeat if you have more batter 

☆Now, plate'em

☆Top'em with blueberries 

drizzle with warm maple syrup 

and...ENJOY!!!

A well thought out meal plan

I normally cook my weekly meals on Sundays and then on Wednesdays or Thursdays then I buy fresh meats and veggies on Saturdays. I was able to plan this week's meals with the help of my  bestest friend who brought over the pork roast and it was so good it was cooked in apples, but he won't tell me his recipe... I'll get it out of him just wait till I cook my 'Apple crisp' I'll get it out of him!

I must be honest...if I don't plan or prepare my meals ahead of time I'd grab the first thing my hands can get hold to, really ...and that's not good so try to have good snacks on hands but, I love to bake (like right now I'm thinking about baking some Orange cranberry white chocolate chunk oatmeal cookies for my guess on Friday)... but my hips and waistline are in a constant battle with my baking. But, when I eat I mindfully cook and choose the healthier versions of stuff.

BREAKFAST:

Over easy eggs fried in coconut oil, this gives a crispy edge around the eggs. I found that during the cooking time if a lid is placed over the eggs it will help cook the white part of the eggs...nothing like an 'undercooked' over easy egg

• I add basil, pepper flakes, sea salt, cracked black pepper, to my eggs not only for flavor but for a bright color effect...often times I sprinkle shredded Parmesan cheese on top or on the bed of sauté spinach before putting the eggs on top (like I did today)...yummy!!!

SNACK:

If I had a choice of snacks I'll always, well 8 times out of 10 I'll choose Greek yogurt (like now I'mma bout to eat my snack as it is in the picture, "I'll be back"!!!...

Ok...I'm back, on to lunchtime

LUNCHTIME...

• for me lunchtime is fun time that gives me time to think about what I don't want for dinner. Today's lunch was a combination of my favorite finger foods, protein, and simple greens. I used a few sprays of infused garlic pepper EVOO on my spinach. I grilled the four 4oz turkey patties on Sunday so, 1 1/2 is like 6oz they are moist and topped with the pan drippings for added flavor... Yep!!!

DINNERTIME:

(LouLou be in her spot as soon as the camera comes out, I think I should start paying her for her appearances)...

By this time of day I try and eat dinner by 8 anytime after that I'll do a simple protein shake and call it a night especially if I didn't plan or prepare me a plate. Today its "pork roast" #YEY !!! it's known that pork doesn't really have a taste so you have to cook it with seasoning, fruits, and or herbs to give that kick. Well, my bestest cooked a pork loin and shared about 6 nice slices with me (these are my last two slices), they are tender I was able to use my fork to slice into it, I topped mines with pumpkin butter because I love it so much. I asked how'd he cook it he just said, "in raisins and apples"...Oh, he will talk.

• the brown rice is full of flavor cooked in butter, chopped Rosemary and 1/2 jalapeño pepper, it came out fluffy. I caramelized the onions, stir fried the stringbeans then added a Chinese marinade... finger licking good!!!

...and that's all in a day's meal

ENJOY!!!

TUESDAY'S MEALS:

Included for

 breakfast:

~ kiwi, spinach, and apple protein shake

lunch:

~ oven rotisserie chicken (thigh &leg) and green apple slices

dinner:

~ 6oz grilled turkey patty

spinach & lettuce salad blend topped with Kern's low-cal Asian ginger salad dressing and green beans (I didn't have room for the grilled corn-on-the-cob)

Lemon blueberry cheesecake minis

The buttery crust on these little pretty minis was the talk at our family get together. Their size makes them the perfect grab n' go treat

.....WAIT FOR IT...waaait for it !!!

well I couldn't wait neither could my family. During the chilling time for these minis my phone rang off the hook..."ma, mom are they ready yet"? these lemon blueberry cheesecake treats will be amongst the top 10 requested desserts from your family.

I was asked to make a cheesecake but the bottom to my springform pan was missing so I figured I could still do a cheesecake just a different style and I found these little pretty treats, thanks to Chelseasmessyapron.com for sharing their recipe for miniature lemon blueberry cheesecakes.

Let's get started the faster we start the sooner you can enjoy a little bite of heaven. I made a few changes to fit my taste buds that will be noted with two asterisk (**)

Here's what I used...

THE BUTTERY CRUST...

~ 4 sheets of **honey graham crackers

~ 1 TBSP white sugar

~ 2 TBSP butter **pre-measured before melting

THE CREAMY CHEESECAKE FILLING...

~ 1 pk cream cheese softened

~ 1/2 cup white sugar

~ 1/2 teaspoon vanilla extract ** alcohol free

~ 1 large egg **at room temperature

~ ** 1 1/2 - 2 TBSP lemon zest or the zest of two small lemons

**This recipe called for blueberry jam but I didn't have any but what I have was a fresh box of Certo fruit pectin and made a quick sweet tart blueberry sauce.

**HOMEMADE BLUEBERRY SAUCE...

~ 1 cup fresh blueberries 

~ 1 1/2 TBSP of Certo pectin to start + more needed to thicken sauce

~1 cup cold water

~ 1 TBSP white sugar + more needed to taste

~ 1 1/2 teaspoon fresh lemon juice

small to medium non stick sauce pan

- confection sugar for dusting

Now let's get'er done...

Pre-heat oven to 350° 

THE CRUST

Now...

- Line a regular muffin pan with muffin papers but only line the nine (9) wells, fill the other three (3)  halfway with water this process will help with weight distribution and even baking

- Using a food processor pulse the graham crackers into crumbs (not too fine), add in sugar and melted butter and pulse mixture a little more until combined.

-Evenly divide the crumbs into the muffin wells then press down on the crumb with a spoon or small top (I used my vitamin C bottle with cap on it) set aside

THE FILLING...

Now...

- place cream cheese in a medium size bowl, using a electric mixer combine sugar and cheese on medium speed until creamy (do not over mix), add in vanilla, egg, and lemon zest beat until just combined

- Evenly spoon mixture into muffin cups I started out using a 1 TBSP per then divided so forth, place filled pan on middle oven rack and bake for 20-22, the finished product should be a bit jiggly in the middle with brown to light brown edges

- Remove from oven, allow to cool 30-40 minutes on rack then put in refrigerator to cool at a minimum of 3 hours

-during the cooling down process the cheesecake will sink in the middle and that's quite ok that spot will hold the sauce and the berries. These were so much better and flavorful the next day at least the two that was left but....

THE SAUCE...

- in a medium sauce pan over medium high heat add water, sugar and cook until sugar dissolves

- add berries, lemon juice and pectin

-bring to a boil until white foam appears cook at this temperature about 3-5 minutes ad berries will break down

-lower heat to a simmer and adjust the sugar and lemon juice to your desired taste

-remove from heat allow to cool on rack ad the sauce cools it will thicken even better overnight.

Putting it all together...

- Spoon cooled sauce on top of cheesecake mini, add a few fresh berries and dust with powder sugar....and

ENJOY!!!!!

"YES...I did it, I made pancakes

I got up thinking of pancakes because today is my official 'cheat day' and I wasn't about to do to go soft to day. Thanks to Dr. Oz recipe that allow me to cheat and feel good about. I used 2 whole eggs instead of 1/2 cup egg beaters and a capful of 'essence of vanilla' plus I added some fresh blueberries... Poke me with a fork because I am done. The four I made was too much for me so my son stepped in to help me out.

.....with strawberries on top

I needed a quick & easy breakfast yesterday while standing in front of the refrigerator. I spotted the seasoned strawberries and the fat free cottage cheese and here it is 'quick & easy'

Breakfast to go...blueberry oatmeal cup

This was very delicious and filling, it has fresh blueberries in the oatmeal, almond milk soaked chia seeds, cinnamon, nutmeg, all topped with a dollop of vanilla pudding and cruched cashews almonds and sunflower seeds

 

1/4 cup unsweetened vanilla almond milk

1/4 cup water (more if needed for desired thickness of oatmeal

1/4 cup old fashioned oats

1/8 tsp. cinnamon, nutmeg to taste

1/4 cup of soaked chia seeds (I soaked them in almond milk overnight)

1 TBSP of vanilla pudding (made from the box)

1/2 cup fresh blueberries

1/2 medium ripped banana sliced

1 TBSP of a blend of nuts (I keep on hand a crushed blend of cashews, almonds, pumpkin seeds, and sunflower seeds, I put it on most of my shakes and breakfast cereal)

  

 

1) I cooked the oatmeal according to directions and my taste in the almond milk and water, added the cinnamon and nutmeg allowed to cook, added the blueberries during the last 4-5 minutes 

2) layered the cup

-bottom: chia pudding, sliced bananas

-middle: blueberry oatmeal

-top: chia pudding, formed a circle of banana slices, placed the dollop of vanilla pudding

sprinkle with nuts

                                                                            ENJOY!!!