Spicy Apple Carrot Ginger Soup

Easter is right around the corner!!

He’s coming – the master chocolate monster – except he’s not a monster.

The Easter Bunny.

Cute – fluffy – and filled with chocolate … what’s not to love?

And so you can save the sweet treats and let’s face it the calories for when the Easter bunny leaves behind his sweet surprised, let’s start the week on a healthy note.

Comforting.

Creamy.

Slightly Sweet – A little Spicy and  Oh so incredibly delicious.

Also, shall we discuss the amazing pop of colour?

I love it when delicious food looks as great as it taste … and that extra punch of added health benefits – – winning!!

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Carrot Ginger Soup

1 Large Red Onion ~ Chopped

4 Stocks of celery ~ Chopped

2 Gala Apples ~ Chopped

6 Large Carrots ~ Peeled and Chopped

1 Tbsp Ginger ~ Chopped

4 Cloves of Garlic ~ Chopped

1 Tbsp Fresh Thyme

1 Tbsp Fresh Rosemary

1/2 Cup Plain Yogurt

1 Tbsp Apple Cider Vinegar

1 Tsp Sriracha Sauce

2 Tsp Sea Salt

1 Tsp (each) Black Pepper , Paprika, ground ginger powder

4 1/2 Liters of Water

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Directions: 

In a large soup pot, bring the water to a boil.

Add onion, celery, apples, carrots, ginger & garlic. Allow to boil for 25 minutes.

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Add fresh thyme and rosemary. Allow to boil for an additional 10 minutes.

Remove from heat and blend 2 cups of soup to create a smooth – velvety texture. After every 2 cups, return to soup pot. Continue until all of the soup is as smooth as a bunny 😉

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Once all of the soup has been blended, return to heat. Add yogurt, apple cider vinegar  sriracha sauce, salt, pepper, paprika and ginger powder.

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Simmer for 10 minuets to allow the flavours to get to know each other.

Then, dig in!!

Besides keeping you healthy, I’m helping to sharpen your eyes so come next weekend when hunting season begins, you’ll be right on top of your chocolate game 😉 

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Have a great week, ladies & gents

xox

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Strawberrytastic Cornmeal Cookies

Annually the LTSL family goes strawberry picking, we’ve been doing it forever and will probably continue doing it until I’m old, grey, and speeding around in a motor scooter ( Mr. LTSL and I promise to buy each other matching ones … *sigh* I love that man and how “mature” we are 😉 )

This year was no different; we woke up each to a bright sunny day – loaded into the car – drove about 25 minutes to our local farm and arrived to what can only be described as

a sea of ruby-red deliciousness.

Of course, we left with more than we actually needed – – and our lips were glowing with the amount of fresh strawberries we gobbled down. But summer traditions like this have a special place in my heart.

Our annual trip also means 3 things:

1)      Tonight’s desert will be ice cream sundaes with fresh strawberries

2)      Tomorrow morning we will be having crepes with honey, lemon and strawberries

3)      There’s lots of jam in the near future

Home-made jam =   pies, crumbles, cakes and cookies = one goooood time.

We made jam.

And I made cookies. With cornmeal.

And they had a perfect dense outer edge created by the crunch of the corn meal, with a fantastically cake-like centre.

These cookies scream summer and I have a little inkling that you’d love them (plus they’re pretty 😀 )

Strawberrytastic Cornmeal Cookies

¾ Cup Brown Sugar

½ Cup Butter ~ at room temperature

½ Cup Strawberry Greek Yogurt

1 Tsp. Almond Extract

1 Tbsp. Strawberry Jam

1 Cup Flour

¾ Cup Cornmeal

½ tsp. Baking Soda

1 Tsp. Sea Salt

Directions:

Preheat oven to 350 oc. Prepare a cookie sheet ( I used a muffin top pan 😀 )

In a large bowl, cream together the brown sugar and butter. To this add, your Greek yogurt, almond extract, and strawberry jam.

Next, in a separate bowl mix all of your dry ingredients.

Mix together your wet and dry and let the summer lovin’ begin

Form your cookies, bake for 20 minutes and then

… Well, you know the drill.

Happy Cookie Munching Honey-pies

Xoxox

Opa! Quinoa Kale Greek Salad

I’ve come to the conclusion that I need a pool boy.

A young good-looking man, that is well toned but not huge. He should have great hair, and the greatest smile.

He would be kind, and have amazing hands to delicately massage sunscreen on me.

His day would be spent brining me iced cold drinks and yummy snacks as I sit by the pool lounging in the sun – in a classy but still sexy bikini.

In this little wonder world, I would also be a size 2 and continuously scarfing down cupcakes …

A girl can dream can’t she?

Instead, I work Monday to Friday – suffer from humidity inflicted frizz ball hair and I don’t even have a pool.  

Size 2 – nope.

Scarfing down cupcakes … well that still happens 🙂 

In both my dreams and reality one thing stays the same – – I don’t want to do anything when it’s scorching hot outside.  

So we resort to bingeing on  salads.

This week, we went Greek and it was perfection. Add some grilled chicken or salmon and you’ve got yourself a meal!!

Opa! Quinoa Kale Greek Salad

1/4 Cup Quinoa

1 Tsp Black Pepper

1 Tsp Onion Powder

1 Tsp Salt

1 Tsp Garlic Powder

1 Tsp Dried Parsley

1 1/2 Cup Water

1/2 Cup Chopped Cucumber

1/2 Cup Baby Tomatoes

1/4 Cup Chopped Red Onions

1/2 Cup Kalamata Olives

1 Cup Shredded Kale

1/4 Cup Goat Cheese

Directions: 

Over medium heat, bring water to a boil.

Add the black pepper, onion powder, salt and garlic powder.

Add the quinoa and boil for 20 minutes ( or until all the water has absorbed).

Once the quinoa has become soft and yummy, fluff-er up!

In a medium-sized bowl, mix together quinoa – tomatoes – cucumber – onions – olives and kale.

Last but not least, top with crumbled goat cheese.

Refrigerate until ready to chow down on !! 

 

Stay sweet my loves, if anyone minds lending me their pool boy … let me know 😀

ohh and one more thing – – don’t forget to enter my tripple whammy cookbook giveaway 😀 … and now,

Stay Sweet xox

Sunday’s with Joy: Strawberry Cookie Dough Frozen Greek Yogurt

You know how every Monday I come here and gush over how amazing Joy is – – I tell you she’s cute and funny … and would make such a great best friend.

I plead that you should go out and buy her cookbook, because I read it as my bed time story

every.single.night.

to make sure I have sweet dreams.

Well, nothing is different this week, except – – I’m here to bring you my new-found love affair.

Sunday night got hot and heavy – – you heard me, it was an intense ménage a trois!!

Me

Strawberry Cookie Dough Frozen Greek Yogurt

And A spoon.

HOT HOT HOT

Please tell me you want in on this action!!

If frozen yogurt doesn’t get you hot a bothered, Joy made Strawberry Cookie Dough Ice Cream in her book – – get to know it.

I knew just reading the title alone I would be in BIG trouble if I made a batch of the ice cream.

So I made a couple of adjustments, ( just so I would feel okay about getting personal with it 😀 lol).

I made frozen Greek yogurt instead.

CreamyYES . RichYEESS . HealthySUREE.

I doubled the strawberries and diced them into small pieces. Fruit = health food. Added fruit = more FroYo for me   😀 

I halved the cookie dough – but cut them in tiny pieces so I still got tons of cookie dough in each bite.

It’s all about tricking yourself … and it worked.

The verdict: There’s no more yogurt left 😦 

For the complete ice cream recipe refer to Joy’s lovely cookbook bible.

Or get crazy with your own frozen yogurt by using my recipe below.

Strawberry Cookie Dough Frozen Greek Yogurt 

Greek Yogurt Base

3 Cups Full Fat Plain Greek Yogurt

1/4 Cup Sugar

1/2 Cup Honey

1 Tsp Almond Extract

1 Tbsp Vodka

Directions:

Mix all of the above together, until well incorporated.

Cover with cling wrap and chill for at least 1 hour ( I left mine over night )

Cookie Dough

1) 

2) 

3) 

4)

5)

6)

The Final Master Piece 

1) 

2) 

3) 

4) 

5) 

I’ll leave you two alone now 🙂

Enjoy each sweet moment of bliss

xox

Pina Colada Banana Bread

Summmaaa summma summmaa timmmmee!!

It’s coming!!

Bring on the bright sunshine, beach trips, late night bar-be-ques and endless ice cream .

Commeeeonnn down … hot sticky sweaty feeling, frizzy hair, heat worthy standing in the freezer and getting so cranky that you want to just be left alone.

Summer. I’m. Ready.For.You.

Speaking of summer – – I’d like to do my civic duty of the day and make a public announcement.

*Ahem ahem*

Dear Ladies and Aliens,

If you’re going to wear flip-flops or sandals of any sort (yepp, even your cute sling backs) PLEASE FOR THE LOVE OF CUPCAKES AND ALL THAT IS SWEET

– – get your pedicure on!!

I’m not talking fancy pants pink sparkles (although, it would be cute 🙂 ) – – it doesn’t have to be over the top, just keep your little tootsies neat and tidy.

There’s little that’s more gross that yucky-smelly looking toes.

… and now, I’ll proceed to discuss an oh-so-yummy bread with you  ( … sorry for grossing you out before)

The good news is, you can bring summer to your tummy without having to deal with grimy toes, frizzy hair and sweating buckets ( I’m really not helping on the grossing out front) – – let’s get back to the goods.

Bread.

Pina Colda Banana Bread

3 Medium Bananas ( preferably on the verge of going bad)

1/4 Cup Vegetable Oil

1/2 Cup Sugar

1 Tsp Coconut Extract

1 Tsp Rum

2 Cups Flour

1 Tsp Baking Soda

1 Tsp Cinnamon

1 Tsp Sea Salt

1 1/2 Cups Diced Pineapple

1/2 Cup + 3 Tbsp Grated Unsweetened  Coconut  ( separated)

 Directions:

Preheat oven to 350 oc. Prepare a 9 inch square cake pan ( you can also use a loaf pan, whatever tickles your fancy )

In a plate – smushify your bananas

Banana Murder 😦

Pour mashed bananas into a bowl. Add oil. Then the sugar. Now the Coconut Extract

and last – – a splash of rum 😀 Mix until well combined.

In a separate bowl – sift together all of the dry ingredients.

Flour – Baking Soda – Cinnamon and Sea Salt

Then, combine your wet ingredients with your dry. The dough will be very sticky – not to worry 🙂

Add the diced pineapple and 1/2 cup of shredded coconut. Miiiiiiixx.

Fill your prepared pan and sprinkle with remaining shredded coconut. Bake for 45 minutes, or until the bread passes the toothpick test.

So kiddos stay inside with the cool AC blasted, slather on some butter on this baby and bring summaaa to your tummy

Stay Sweet

xox

Trinidadian Peanut Punch

The Birds are singing their little hearts out

The Sun has come out to play

Everyone is letting their pale skin see the light of day

…. I even saw a butterfly yesterday

SPRING HAS SPRUNG and I’m LOOOOOOOVVVEIN it 😉

Of course, I can’t hate on mother nature this year – that little lady was extremely nice to us … we didn’t get much snow, I can’t even claim that it was really that cold – – I think her and I have finally come to a common ground.

As I have her attention though, I must do us all a favor – –

Dearest Mother Nature – – thank you for not freezing my cookies to bits this winter – – but please come june, can you not turn my hair into a total frizz ball – – I love you, but seriously … when my hair looks like that, no one loves me and you know how cranky I get when I’m hot and sweaty (ewww :()

Thanks lady … I’ll repay you by recycling and not littering.

To celebrate this phenomenal amazing-tastic weather and the fact that I saw a butterfly ( and I seriously think butterflies are magic) I have the perfect drink to quench your thirst.

My main hype-man actually requested I make this drink for him – – who can say no to that man?

So I made it.

He drank it.

All.Of. It.

The end. 

Ice cold

Sweet

Creamy

Thick

Peanut Buttery Fantasy… 

It’s calling your name … answer, you won’t regret it 😉

Trinidadian Peanut Punch

serves 1 

1 Cup Unsalted Peanuts

1/2 Cup Smooth Peanut Butter

2 3/4 Cups Water

1/2 Condensed Milk

1 Tsp Vanilla Extract

1 Tsp Cinnamon

1 Tsp Nutmeg

Directions:

Add all of the above ingredients into a blender.

Blend until smooth.

Enjoy right away, or refridgerate until ice cold.

Have a sweet spring day my loves

xox

Luck of the Irish Peanut Butter Chocolate Frozen Mocha

HAPPY ST.PATTY’S DAY SWEET HEARTS!!

Wooo-hooooooo …. bring on the green cupcakes … got green cookies? – yes please …. mint ice cream … suuuurrreee …. hey, are you making  green eggs? – – make me a plate… and of course, what would St. Patty’s day be without GREEEEENNN BEEEERRRRR?!?!

🙂 See why I like celebrating such highly important holidays … lol.

So really, what is St. Patty’s day – – and why do we celebrate?  the green beer of course!  it’s actually a celebration of Saint Patrick an Irish icon. It was once upon a time a highly religious celebration – – but now, everyone just wants to get their irish on and shake their shamrocks 😉 … so let’s do it good looking people.

Sure it’s early – – but let’s get the happy juice flowing and I have just the thing to get you to do an irish jig… and, it’s not green just in case, you’re weirded out by drinking something that resembles slime!!

It may not be happy hour here, but everyone know’s  today is the one day that the entire world runs in accordance to the time in Ireland – – and I believe it’s happy hour there (… maybe not, but still – – it’s Saturday) – – get your drank on, party people – – but be responsible 😦 – – seriously, be a cool temporary Irish and drink like a responsible little leprechaun, and keep your lucky charms together.

Luck of the Irish Peanut Butter Chocolate Frozen Mocha 

Serves 2 (or 1 depending on how thirsty you are ;)) 

1/4 Cup Peanut Butter

1/2 Cup Chopped Reese’s Peanut Butter Cups

1 Cup Milk

1 Shot of Kahlua Liquor

1/2 Cup Ice (approximately 4 cubes)

Whipped cream – – optional, to fancy’er up

Green sprinkles – – optional, but everything is better with sprinkles.

Directions

Using your blender, add all of the ingredients above.

Blend until smoothie consistency.

Then drink a wee’oh’bit – – Join the celebratin’ fer the grandest time ta’ be had……that would be my Irish accent 😦 – – I won’t do it again , promise.

… hmmm – awkward.

Enjoy 🙂