a concoction

I really love a dessert that is a bar. Maybe it's because I was raised in a large family so I'm used to a multitude of meals coming from a large casserole dish. I also like the durability of a bar, which then creates portability. Typically, bars are cut in large squares at bakeries, but any home cook knows they can bring them to a pot-luck and quickly cut them smaller if the crowd grows larger.

Since it's rhubarb season (and it's a short one like pomegranates. Sigh.) it's time for a bar dessert with their best friend, the strawberry. Finding the perfect bar proved tricky. I liked the idea of a traditional pie, without all the oozey messiness that necessitated a plate and fork. A slab pie you say? No, that's more pie crust than I prefer. A crumble? Not bad, but still not what I wanted.

After reviewing a few different recipes, it was time to take action and create a dessert that was a hybrid of a pie, slab pie and crumble. Then these babies came out of the oven and I knew I got it right.

The crust is sturdy enough to be held in one hand, without the fruit and crumble spilling over. The filling isn't dry because the fruit lends off a wonderful sweet juiciness that stays put with a bit of cornstarch. And don't think I forgot about that crumble topping. No way. That buttery oat mixture is the perfect crunch to these tart, dense bars.

a sweet blend

I love this smoothie so much, I mean, who doesn't want to eat a rainbow (okay, I know I have to give that one to Skittles)? I have this smoothie almost every time after I workout because I freeze almost all the ingredients, so it's nice and cold. And let me tell you, when my pale skin gets worked up my face is the color of a cherry tomato for hours, so I need everything, going in my body post-workout, to cool me down fast. 

                                         

It's so delicious and sweet that it feels like a treat, but it's deceptively filled with nutritious ingredients that are really good for me. 

The wonderful thing about a smoothie is the ability to customize a healthy, filling meal that includes so many essential nutrients. Do you like smoothies? If so, what do you normally put in yours?

Rainbow Smoothie for One

Makes 1 serving

Recipe Notes:

- Feel free to replace or add anything. I use apple juice because it’s pretty neutral in terms of flavor, but adds a little sweetness to the plain yogurt. If I have pomegranate juice on hand, I like that too. I think orange juice overpowers the flavors, but if you love that then by all means…

- If you’ve got banana’s that are bruised, dark brown, or you’ve only eaten half and the rest is at risk for being tossed (or attracting those annoying fruit flies!) than it’s time to put it into a baggie and place it in the freezer for your next smoothie.

- The same rule applies for any fruit or vegetable. Of course you can buy a lot of these items in the freezer section of your grocery store, but if strawberries are on sale, and I know I won’t eat all of them, I wash them, trim the tops off, dry them and place them on a wax paper (or parchment) lined baking sheet and place that in the freezer. Once the fruit (or veg) is frozen I then place it in a freezer-safe zip top baggie.

Ingredients:

1 Cup water (or juice, if you prefer it sweeter tasting)

½ cup non-fat Greek yogurt (optional)

about a ¼ cup of each frozen fruit/veg: carrots, spinach, banana, berries, mango, pineapple

1 Tbs. ground flaxseeds, or Chia seeds

protein powder (I use the scoop included in mine- it’s probably 2-3 Tbs. worth)

Directions:

1. Start off by pouring the water into the blender, then the yogurt (if using). Follow with the fruits and veggies and top that off with the seed of your choice and the protein powder. Blend until smooth, about a minute. Serve immediately and enjoy!

quick snack series:

I have a confession to make: about two years ago I was on a mission to lose 60 pounds. Once I lost 50 pounds though, I decided to start a baking and beauty blog. So, needless to say, the last 10 pounds have stayed quite happily as I've baked, fried, roasted and froze my way to not losing any weight. And then in October I broke my toe, so exercising was a non-option and then the holidays came annnnnd.... now I have 15 pounds to lose!

My toe is completely healed and I'm reenergized and committed to eating healthier and working out regularly. But please, don't worry. Even though I'll feature some healthier food options (which I've done before, I might add) the heart and soul of this blog will forever come from butter, sugar and vanilla. Oh, and some beauty tips thrown in.

These healthy snacks have saved me from eating one too many of Ruby's 'Nilla Wafers (and I don't even really like them...what's that all about?!). I have also eaten these snacks for breakfast, because they're full of nutrients that give me the energy to keep me going.

 Cinnamon Ricotta with honey, almonds and fresh fruit:

The addition of drizzled honey brings out the natural sweetness of the Ricotta, making the berries and almonds a perfect compliment. And since cinnamon is a natural appetite suppressor, this dish leaves you feeling full and satisfied.

Cinnamon Ricotta with honey, almonds and fresh fruit

1 Cup skim Ricotta cheese

1 tsp. ground cinnamon

2 Tbs. almonds

½ Cup berries

2 Tbs. honey

-Place ricotta in a bowl, and top with cinnamon, almonds and berries. Drizzle with honey and enjoy!

Open-faced p.b. and fresh "j":

This is a fresh, lighter version of the typical pb & j. There is so much sugar in jelly, and you don't really need the extra bread. Getting your whole-grains, protein and a serving of fruit will stave off any hunger pains for hours. Since this recipe is basic, it doesn't really require a recipe.

Here's what I do: toast 1 whole-wheat piece of bread then spread about 2 Tbs. of peanut butter (I prefer the chunky kind). Top the peanut butter with your favorite fruit- I love sliced strawberries or raspberries.

Ground Chia Seed Vanilla Pudding: 

I know there are so many varieties of Chia puddings and while this is my favorite version yet, I'm still not obsessed with it. There's a silky, slippery texture that can only be masked with lots of crunchy things, like walnuts and roasted coconut chips. That's also the reason I ground my chia seeds; leaving them whole in the pudding is like eating roe on top of sushi... all that popping in my mouth just kinda freaks me out. It's worth a try though: Chia seeds are so good for you and it'll keep you going and going.

spread it out

I've been wanting to make this jam for a long time now, and I knew I'd wait until I could pick my own berries so that it would be the freshest, tastiest jam possible. Most freezer jam recipes (or any jam recipe for that matter) is loaded with a ton of sugar. Now I know that I do a lot of baking with sugar here, but I do try to start my day off right when I can....

The wonderful thing about this jam? It's actually really healthy. It just happens to be sugar-free, but it's not replaced with some sweetener, just good ol' honey. It's also vegan friendly (no pectin) and full of nutrient-packed chia seeds. Remember when I used Chia seeds as an egg replacer? Well they're the thickener in this jam too! 

I scream you scream...

Last week I went strawberry picking and had the pleasure of eating warmed-by-the-sun strawberries, right off the bush. Seriously, there is no better strawberry than one that is that fresh. Ruby's mouth was stained pink from the sweet juices, clearly she agreed with me. 

Well there's only one thing to do when you get home with fresh strawberries: prepare them for the many dishes you'll make. I made some jam (isn't that a requirement when you go picking? Recipe up here soon!), prepared a special cake (more on that soon) and then whipped up this bad boy.

breakfast in bed

Growing up, it was a Mother's Day tradition to bring our mom breakfast in bed. Our dad trained us well and had us girls help make the toast for mom's breakfast tray. As we got older, us girls took over the breakfast tray and it evolved into scrambled eggs or pancakes.

Unfortunately, the eggs weren't the only ones scrambling. Teenagers hate waking up early and when we needed to get up to make my mom's breakfast, we just wanted to make something quickly (sorry mom!). I wish I had known about these scones.