Faux-sta Ricotta

Hey Readers!

Soooooo…..GUESS WHAT?!?!

This chicky is going to university in the fall with $7,500 worth of scholarships on her back. I can’t believe it! I submitted my application and transcripts a week ago, the admissions counsellor called me to confirm they got my application on Wednesday, and then the next day they called saying I was admitted…talk about instant acceptance! AHH I’m soo excited!!!

Okay, so now back to cooking. I was whipping my parents and I dinner last night and to my surprise, it turned out absolutely fantastic. Light, creamy, and a great way to sneak in some phytochemicals, and minerals for them veggie haters out there! The spagetti squash adds a nice, sweet flavour to the dish as well, my preference over pasta.

Faux-sta Ricotta

Serves: 4          Difficulty: Moderate          Time: 20 min (+ 1-2 hours to bake squash)

What you will need…

1 Spaghetti Squash, baked and strung

2 tsp olive oil

1 tbsp minced garlic

1 cup mushrooms, sliced

1 cup spinach

1 tbsp dried basil

2 cups part-skim ricotta cheese

1/4-1/3 cup vegetable or chicken broth

dash of Salt and Pepper

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What to do…

Saute garlic and mushrooms until mushrooms are soft

Add spinach

Once spinach is wilted add ricotta, spices and broth. Start with 1/4 cup. If you’d like it thinner, add more.

Let simmer for about 10 min and toss in spaghetti squash!

Enjoy!

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Have a great day Lovelies!

xoxoxo

Maddi

Throwback Thursday no. 2 and Papaya Sunrise Smoothie

Good Morning Readers!

I was looking on my site this morning and realized it has been a couple weeks since I  wrote my last Throwback Thursday post…ooopsy daisy :) So here ya go:

Your most Opulent Vacation?

Last year my brother had the wonderful opportunity to spend a semester of his university in Paris, France. To my benefit, my family and I got to visit him, as well as the beautiful city for twelve days. Versailles, People watching while eating a croissant in the Trocadero, macarons at Laduree; you can‘ t get much more opulent then that. The dinner at the Saint James Hotel however put it way over the top. I had never eaten such exquisite food before, nor drunk so much wine, nor been so perfectly waited on. We had three waiters…THREE! It will be a flavour you will taste just as vividly as the Eiffel Tower, or the Champs d’Elysees itself. Just make sure your wallet is thick ;)

Here’s also a recipe of what I made myself for breakfast this morning: A great morning booster!

Papaya Sunrise Smoothie

Makes: 1          Difficulty: Easy         Time: 30 secons

Blend together 1 cup papaya, 3 large strawberries, 1 small orange, 1/2 cup mango, 1 tbsp milled flaxseed and 1 cup coconut milk.

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Enjoy!

Happy Thursday

xoxoxo

Maddi

 

Gluten Free Mamma Mia

Hey Readers!

Long time no talk! Let’s recap last weekend.

Since our trip to the cabin, I have been waddling the house like a beluga whale. I have been overloading on fruits and veggies for the past few days.

In spite of my inflated stomach, can I just say how amazing of cooks Italians are. For dinner Saturday night they made the most mouth watering roasted artichokes and potatoes, homemade bread, cooked rapini, and the cheese…after this weekend, I don’t think I ever want to eat cheese again.

I slept with my mom Saturday night, and on the car ride home my mother was telling me how I was groaning “too.much.cheese.” in the middle of the night. I just find people talking in their sleep the funniest thing, and still laugh stupidly when I think of this.

But it gets even better, we made pizza for lunch today. IT WAS SO GOOD! Part of me wants to get pizza oven, but then another part of me thinks I shouldn’t because I’ll just get fat living off of pizza day in and day out.

SO for our pizza making today, our friends were so nice to let me experiment by making a gluten free pizza. The dough wasn’t as elastic like as the regular pizza dough – because of the missing gluten – but I thought it tasted equally as delicious. I  used the pizza oven when I made this recipe, but you could use a confectionary oven without a problem when making this.

 

Simple and fresh Gluten Free Pizza 

Makes: 6 12 inch pizzas         Difficulty: Easy          Time: About 4 hours

What you will need…

1/4 cup + 2 1/4 cups warm water

1 tsp instant yeast

4 cups Brown rice flour + extra

 1 tsp Salt

1 tsp olive oil + extra

3 cups tomato sauce. Like this one

1 cup sliced Bocconcini

1/2 cup grated romano

Additional toppings: meat of any sort, olives, anchovies, extra cheese, veggies

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What to do…

Mix yeast in 1/4 cup warm water and let it sit for about 5 min

On a clean counter  pour on flour and sprinkle salt on top

Create a well and add yeast- water mixture, and gradually incorporate rest water

Once dough looks shaggy, drizzle on oil and form into a large ball

 knead for 5 minutes.

Let dough rest in a greased large bowl for 20 minutes and knead for another 3-5 minutes.

Plop dough back in bowl, and let rest  2-2 1/2 hours or until is has doubled in size in a warm, dry place.

Preheat oven to 400 degrees

Once dough is finished rising, plop onto a dusted counter and make 6 individual balls

Roll out balls on an oiled baking sheet – approx. 2 per sheet

 Evenly pour on about 1/2 cup tomato sauce of each and add on cheese and other toppings to your liking.

Bake in oven for about20-25 minutes!

Buon Appetito and Have a Lovely Week!

xoxoxo

Maddi

Chocolate Pistachio Protein Granola Clusters

Good Day Readers!

It’s finally Saturday in about an hour or so my parents and I will be heading out to our friends’ cabin…exciting right? Well, it’s not just any cabin you see…they have a pizza oven! You heard me. You know those big domes of blazing fire you see at Famoso? Yessiree. These friends of my family’s are your classic Italian Mama and Papa, not to mention they are extraordinary cooks and wine makers. So today I will be spending  my wonderful afternoon and evening tossing pizzas and sipping fine wine with Nonna and Nonno- sounds pretty fabulous to me. 

I recently checked my recipage also, and noticed how low in recipes I am on snackage. Here is one super simple to make, and  that you can stick in a baggy for a snack at work, class, or wherever else your pink, 2-seater, 500 horsepower Lamborghini may take you.

…I wish I had a Lamborghini :(

Chocolate Pistachio Protein Granola Clusters

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Serves: 36 Clusters          Difficulty: Pretty Easy          Time: 30 min

What you will need…

3 cups Rolled Oats

1/4 cup melted Earth Balance or Coconut oil

1/4 cup Brown sugar

1 cup chopped Pistachios

2 Tbsp Cocoa powder

1 Tbsp Vanilla Extract

1 Egg white

3 Tbsp Honey or Agave

1/2 scoops Chocolate protein powder

Optional but highly recommended: 1/4 cup dried cherries

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What to do…

Preheat oven to 350 degrees

Mix together oats, nuts, cocoa and protein powder in a large bowl.

In a smaller bowl, whisk egg white until fluffy. Whisk in honey, brown sugar, vanilla, and coconut oil.

Incorporate wet mixture into dry and make sure all of the dry mixture is evenly coated.

Fold in dried cherries if desired

mold cluster in a nonstick mini muffin tin and bake for about 20 min

Let them cool for an additional 10-15 min before consuming!

Enjoy and have a lovely day!

xoxoxo

Maddi

Lemon Ginger Quinoa Scones with Healthy Cherry Compote

Good Morning Readers!

I am so excited because my lovely friend little Amy is stopping by for breakfast this morning on her way to school. She came over last week to help me iron all those baby clothes (still not quite done yet – oops!), and during our breaks I made her some of my delicious eats, and now since then she wants to come back for more. Getting more guinea pigs to try my creations makes me so very happy. It’s wonderful that you are able to cook for people and change their entire perception that eating wholesome foods doesn’t always have to be blah.

This morning I thought to try something quite unique and do scones made with quinoa. I have done my research and found some other great recipes that used this ancient grain in their scone recipe – Such as Salted Crown, Canelle et Vanille, and So Says Sarah – but I better do my own take on this wonderful scrumptious pastry.

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And how could you not eat a scone without some jam thickly smothered on top? Don’t get me wrong, the extra jam on top takes the scones from good, to out of this world, but we don’t need all the refined sugar which is found in 90% of jams today. So this morning, I am also going to share with you a sweet, luscious cherry compote that will take these scones from good, to great!

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Lemon Ginger Quinoa Scones

Serves:  8 Scones       Difficulty: Mediocre          Time: 30 mins

You will need…

2 3/4 cups Oat flour

1 tsp Baking powder

1 tsp Baking soda

1/2 tsp Salt

1/2 tsp Cinnamon

1/2 cup Dry quinoa – cooked and cooled

3/4 cup Coconut oil – solidified and grated

2 tbsp Lemon zest

2 tsp Lemon extract

1/2 cup Dairy free milk mixed with the juice of 1 lemon

1 inch of Ginger grated

3 Tbsp Honey or truvia

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What to do…

Preheat oven to 375.

Mix together first five ingredients well in a large bowl.

Cut coconut oil into dry ingredient mix until mixture resembles a bit lumpy

Fold in Lemon extract, Buttermilk, and Honey into mixture Fold in ginger and lemon zest.

Plop dough onto a dusted counter and form into a large circle about 7 inches in diameter and 2 inches thick.

Gently cut dough like a pizza, into 8 parts.

Move dough onto a parchment lined or greased sheet and bake for  20 minutes give or take.

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Meanwhile these babies are under way in the oven…time to make some sweet, tart cherry compote that will pair wonderfully with the scones.

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Refined Sugar Free Cherry Compote

serves: 8          Difficulty: Easy          Time: 15 min

What you will need…

2 cups pitted cherries – I used the frozen variety

1 tbsp lemon juice

1 teaspoon Vanilla extract or 1 vanilla bean

1 Tbsp corn starch

2 tsp Truvia

2 Tablespoons of water

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What to do…

Cook 1 cup of cherries and rest of ingredients over medium heat for about 10 minutes

Add rest of cherries in and cook for an additional 5 min

Serve immediately!

Hope you enjoy my recipes today as much as little Miss Amy did! Two thumbs up!! :)

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xoxoxo

Maddi

Pollo Parmigiano

Happy Sunday Readers!

I am always on the lookout for new ingredients and recipes that can easily replace the refined, high sodium, fatty comfort foods us  north Americans eat on a daily basis. Here’s a healthy take on an all time Italian favorite that I could never get tired of eating. The tomato sauce is made from all natural ingredients and is filled cell protecting, immune system boosting antioxidants. According to The Examiner, it is said that cooked tomatoes have six times as more lycopene as fresh tomatoes. This is because cooking breaks down the tomato’s cell walls thus making the lycopene easier to absorb.  My recipe also replaces all of the refined flour and deep frying of the chicken for grounded oats and baking. Hope you love this dish as much as my parents and company did last night!

Chicken Parmesan

For Chicken:

6 chicken breasts, tenderized

1 1/2 cups oat flour coarsely ground + 1/4 cup finely ground

1/2 cup Parmesan cheese

1 Tsp basil

1 Tsp oregano

1 Tsp parsley

1 Tsp black pepper

1 egg + 6 egg whites beat

preheat oven to 350

In a bowl, mix together coarse oat flour, cheese, and spices.

Sprinkle fine oat flour on chicken breasts, dunk in egg mixture and coat in parmesan mixture

Bake on a non-stick cooking sheet for about 25 min.

For Sauce:

4 cups Crushed tomatoes

1 Red bell pepper pureed

1 cup Vegetable or chicken stock

1 Tbsp Garlic, minced

1 Tbsp Olive oil

1 Tsp Basil

1 Tsp Oregano

1 Tsp Parsley

1/2 Tsp each Salt and pepper

1 Tsp honey

Sautee garlic and spices over medium heat in olive oil.

Once garlic starts to lightly brown, add in tomatoes, pepper, and stock.   Reduce heat to simmer.

Mix in honey and let simmer for about 15- 20 min

Serve chicken and sauce with pasta! Bon Appetite!

Ciao,

xoxoxo

Maddi

 

 

 

 

 

 

Moisturizing Tropical Kiwi Face Mask

Hey there readers!

I have been trying to come up with something half interesting to blog about today, and thought why not make another delicious, and tasty treat. Or maybe I could do another DIY…or perhaps I could try something totally out of my league: Food Masks! I always found the whole putting cucumbers on your eyes and rubbing mushed up foods on your face weird. But after thinking it through, it made total sense: foods are not only supposed to nourish our inner tissues, but every cell of our body…duh! – I know, sometimes your have to really think things through to understand the logical. So today I am going to do something I have never done before, and that is do a face mask that you can eat right off your face – no guarantees of its taste though ;)

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2 Tbsp mango chunks, or 1 Tbsp Mango Nectar

2 Tbsp papaya chunks, or 1 Tbsp Papaya juice

1 Kiwi

1 Tbsp Honey

3 Tbsp Yogurt

1 Tbsp  Avocado Oil

 

Muddle all ingredients together.

Wash face with warm water and pat face dry.

Apply mask on face and let sit for at least 20 minutes.

Rinse off with cold water.

Store mask in fridge in an airtight container.

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Why did I choose these ingredients? 

These ingredients not only taste good, but also contain many healing nutrients for epidermal cells. Here are some of the many health benefits of these foods.

Mango and Papaya: Excellent source of the ABC vitamins and antioxidants that prevent skin aging. Papaya is filled with lots of phytochemicals, helps break down dead skin cells and contains acne fighting properties. Mangos improve skin complexion and treat blackheads.

Kiwi: Contains high amounts of vitamin E, which is a great moisturizer for the skin.  It also stimulates cell growth, and contains collagen which firms the skin. 

Honey: Rich in antioxidants that contain antimicrobial  properties and keeps skin feeling hydrated. 

Yogurt: Contains lactic acid that helps smooth and exfoliate rough skin and Calcium which is a vital nutrient for skin cells.

Avocado: Has UV protecting properties and penetrates through the skin, thus leaving it soft and glowing. 

 

Hope you enjoyed today’s post and don’t forget to try this mask this weekend!

Happy Saturday

xoxoxo

Maddi

Coconut Mango Lassi & Training Mama

Good Day Readers!

Today is such a busy day that I do not know where to begin. Well it starts like most days: Wake up, breakfast, apply for universities, workout,  lunch…from then on i get to stay up 24 hours washing and ironing baby clothes, WOOHOO! My mom helps out for a local charity that makes up hampers filled with two years worth of baby clothes, toys, and books for single mothers in need. Don’t get me wrong, I love the idea, but the labor itself gets…well…you know…boring after the first thirty minutes. So that is why I am getting little miss Amy to accompany me today. A few months ago she and my other friend Erin came over to do the same thing and we had such a blast.

So to give me the extra pow needed for staying up all night without burning myself with an iron, I am making myself a yummy, and energizing mango smoothie. It is filled with complex carbohydrates, protein to provide that long-term energy, and medium chain triglycerides from coconut oil to keep me up and at em.’ Drink up honey bun!!

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Ginger Mango Lassi

Ingredients:

1 cup Frozen mango

1 cup Coconut water

1 tbsp Coconut oil

1/2 cup Plain Greek yogurt

Honey to your taste

Directions:

Blend all ingredients together and serve immediately!

I have also lately been helping my mother with getting on track with a fitness routine. I am also sharing with you a workout that is great as a starting point and once you crank your tunes, I can guarantee you will never go back to your old ways! If certain moves you find too simple or too hard, feel free to adjust reps and weight to your own liking :)

Beginner Total Body Toner 

Have a wonderful day!

xoxoxo

Maddi

 

WIWW no. 2

Sorry for the short post, but here’s my outfit today. My mom and I went to Forever 21 on our shopping excursion the other day, and can I just say I looove the top I got. I know, it’s simple, but polka dots are my thing…just like lbd was Coco Chanel’s. I was so sad though when we stopped inForever 21 because I thought there would never come the day they would raise their prices. Before you could get their necklaces for only $12, now they are like $25! It’s not that I’m cheap or not willing to spend the extra ten bucks, but now that the prices have gone up, it makes me feel a little ripped off. So much for going out of my way to buy jewellery there when I can stop at the bay and get equally cute bling for the same price. #firstworldproblems.

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 Hope y’all have a lovely day!

xoxoxo

Maddi

 

 

Mediterranean Chicken Quesadillas

Good Morning Readers!

I finally got a great sleep last night and am to happy to have woken up on the right side of the bed this morning!

Yesterday was quite an active day…considering that since school has ended I’ve been stuck in the house, helping my mom out, trying to finish up college applications, and planning my upcoming trip to Europe. Life may not be all that wonderful, wistful, and whimsical at the moment, but all of that is about to change in a couple weeks!

Anyways…back to my spiel about yesterday. My mother and I spent a wonderful afternoon at the mall trying on graduation gowns. After trying on dress after dress, I found out that the one I truly want is a Lilly Pulitzer that I’ll have to order from the states. AHH dress shopping is so stressful!

After our excursion and the mall, we stopped at the Italian centre and picked up some ingredients for dinner. Today I am sharing last night’s very versatile dinner recipe. It is not only perfect as a snack, and entertaining but is also  great for dinner or lunch- just pair it with a salad and you’ll be good to go! Hope you all will devour these quesadillas just as my parents and I did!

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Mini Mediterranean Chicken Quesidillas

Yield: makes 12 quarters          Difficulty: Moderately easy          Time: 30 min

 Ingredients

3 mini whole wheat pita breads  sliced in through – you should have 6 pieces of pita

1/3 cup feta cheese

1/2 cup pesto sauce. Like this recipe

3 chicken breasts

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

dash of salt and pepper

1-2 Tbsp olive oil

Directions

Mix together basil, oregano, parsley, salt, pepper, and olive oil and coat chicken.

Grill chicken and slice into thin strips

Prepare your “tortillas” by smearing about 1 tbsp of pesto on each one and fill one side of the “tortilla” with chicken and feta.

Fold tortillas over and  use pan, panini maker, or waffle iron to press quesadillas.

Once finished, cut mini quesadillas in half  and serve with hummus and bruschetta

Have a wonderful day!

xoxoxo

Maddi