Reboot Kick Off - Unbeatable.

I decided to try the 3-Day Reboot, drinking only fruits and vegetables in order to begin my New Year's resolution of increasing healthy habits and healthy eating.

Using the Reboot with Joe's Juice Diet, I followed the Reboot Daily Guide.  I normally have a hot cup of lemon water (hot water with a fresh lemon wedge) first thing in the morning.  This is a habit that I will continue, for now.

For (Day 1) Breakfast, I chose the Un-Beet-Able Juice using beets, carrots, apples, kale leaves and fresh root ginger.  Not bad.  Good actually.  Both fresh and filling.

You will need a juicer.  Prep all the veggies and fruits by rinsing, drying and peeling certain items (root ginger).  I did not peel the carrots, apples or beets.  I did cut off the ends of the carrots & beets and core the apple.  Cutting the last two items into pieces, so they fit in the juicer opening.

WHAT YOU WILL NEED:
(For 2 Servings)
2 beets
6 carrots
2 apples
15 kale leaves
2 inch pieces of fresh root ginger

LET'S BEGIN:
Make sure the safely latch is in place on the juicer.  Start the juicer.  Place prepared vegetables & fruits in the juicer, alternating each until all pieces have been juiced.  Keep an eye that the discard compartment does not get too full.  Turn off the juicer when emptying the discard compartment.  Also, keep an eye that the juice compartment does not get too full...

Cheers!  To a healthier Life!!!

(For a Single Serving)  Use:
1 beet
3 carrots
1 apple
7-8 kale leaves
1 inch piece of fresh root ginger

Coconut Flour Lemon Pound Cake

I found this amazing recipe on Pinterest.  It is both a Gluten Fee, and Sugar Free cake, but it really tastes amazing!  My husband and my children loved it.  I think I will add a little lemon glaze drizzle on the top - because I like lemon, and I like sweet.  And lemon pound cake and glaze just seem to go hand in hand.

WHAT YOU WILL NEED:

6 (yes, six!) eggs
1/2 cup avocado oil or 1/2 cup melted coconut oil
1/4 cup raw honey
1/4 tsp. salt
3/4 cup coconut flour
1/4 - 1/2 cup water
1 Tbs. lemon zest (don't skimp)
3 tsp. vanilla
1 pinch nutmeg

LET'S BEGIN:

Preheat your oven to 350 degrees.

In a large bowl, beat the eggs.

Add all remaining ingredients and mix together - start with 1/4 cup of water, slowly adding as the batter takes shape.  I used the entire 1/2 cup and came to the consistency of (canned) pumpkin puree.

Line an 8-inch loaf pan (I only had a 9-inch available) and smooth the top with a spatula.

Bake for 45 minutes or until toothpick comes out clean.

Cool for at least 20 minutes.  Add lemon glaze to each slice, rather than on top of the entire cake.

This pairs well with jam, honey or fresh fruit.  You can also add 1/2 cup chopped pecans to the recipe before baking, of course.

Cookie Dough ~ White Chocolate Truffles

I thought these would be kinda fun to help celebrate the Feast Day of St. Lucia...the Saint of Light.

Patron saint of the blind.

Here is my version of Cookie Dough ~ White Chocolate Truffles (pictured on left).  The Cinnamon Ring Cake with Icing is for another post.

TRUFFLES -  You will need:

1/2 cup unsalted butter

1 cup brown sugar

1 1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/3 cup all purpose flour

4 tablespoons milk

DIRECTIONS:

Melt or soften butter and add to sugar, mix until creamy.

Add cinnamon and salt, mix.

Add flour, mix well.

Add milk, mix well.  Dough should not be too stiff, if needed, add one more tablespoon of milk.

Roll dough into small balls and set on a cookie sheet covered with wax paper.

Place in freezer for about 30 minutes.

CHOCOLATE COATING - You will need:

8 oz white chocolate

2 tablespoons granulated sugar (optional)

2 teaspoons cinnamon (optional)

DIRECTIONS:

In a small bowl, mix the sugar and cinnamon; set aside.

Melt the white chocolate (microwave on 50% for 30 second intervals, stir between each turn.

Dip truffle into the melted chocolate, roll to cover.  Place on wax paper lined cookie sheet.  Sprinkle cinnamon sugar on top of truffle immediately (or place any other coverings on top at this time; ie candied eyes)

You can use a variety of coatings.  I also melted some Wilton Candy Melts in the Candy Cane Colorburst & Dark Chocolate Mint flavors.

Allow chocolate to set, enjoy!

You can store truffles in the refrigerator (if you have any leftovers).

Makes about 40 Truffles

Papal Cream Cake

or Kremowka Papieska (kreh-MOOV-kah  pah-PYESS-yah)

Delicious custard cream filled pastry that does not take a lot of time...using frozen puff pastry dough.

I have also included a 'from scratch' pastry dough recipe.  There may be a time when I will need to make my own.

What you NEED:

2 sheets frozen puff pastry dough, thawed
Custard Pastry Cream (recipe below)
1/4 cup confectioners' sugar

Preheat oven to 400 degrees.  Place one sheet of pastry dough on baking sheet lined with parchment paper.  Cover with a second piece of parchment paper and place a cooling rack on top of the dough, keeping the pastry flat while baking.

Bake for 15 minutes, before removing the cooling rack & parchment paper.  Continue baking for another 15 minutes or until the pastry is crispy with golden flakes.  Cool completely on a cooling rack.

Place one layer of pastry on a tray or pan, pouring custard cream on top.

Place second layer of cooked pastry on top of the custard cream.  Dust the cake with confectioners' sugar.  Eat warm or refrigerate for later.

CUSTARD CREAM RECIPE:

2 CUPS MILK
3/4 CUP SUGAR
1 TEASPOON VANILLA
1/8 TEASPOON SALT
5 TABLESPOONS CORNSTARCH
6 LARGE EGG YOLKS

In a medium saucepan, combine milk, sugar, vanilla, salt cornstarch and egg yolks.  Stir with a wire whisk.  Bring just to boil and reduce heat, cooking cream for 1 minute more.  Stir constantly so as not to scorch the cream mixture.

Remove the pan from the heat and place it in an ice-water bath as shown below.

Now you are ready to assemble your Papal Cream Cake.  Refer to above directions.

Kremowka from scratch:

8 ounces butter
3 cups flour
3 tablespoons water
3 egg yolks
salt (pinch)

Cut butter into the flour.  Beat egg yolks into the water and mix into the flour.
Divide the dough in half.  Cover the bottom of well greased 8 or 9 inch baking pan with dough half. Repeat with second half.
Bake for 30 minutes in 325 degree pre-heated oven.  Remove and allow to cool completely.  Remove from pans.

KAL Juice

Kale + Apple + Lemon are the key ingredients that make this drink, drinkable for me.  This is a refreshing drink that quenches my thirst and leaves me feeling satisfied.

What You Will Need:

6 - 8 Kale leaves
2 Granny Smith Apples, core & halved
1/2 - 1 Lemon, peeled
4 celery stalks
1 - 3 inch piece of Red Beet
5+ ice cubes (optional, but highly recommended)
Other optional ingredients:  1 inch piece of fresh Ginger; 1 cucumber

Let's Begin:

Rinse all fruits & veggies.  In juicer, place a little of each of the fruits & vegetables, alternating to get a mix.
Pour juice, in drinking glass, over ice.  That's it!

There are a lot of juicer recipes available; but this is one of my personal favorites.  Since I am a little squeamish about drinking these types of juice drinks, I don't add a large variety of vegetables, yet.  Although I loved to eat cooked & raw vegetables, I am working my way up to adding certain veggies (& even fruits) to my drinks.  I think it is the apples & lemon that make this drink palatable.  And serving over ice is the way I enjoy it best!

Banana Breakfast Cookies

Banana Breakfast Cookie.  You can eat these, guilt-free.  I found this recipe from Isabel De Los Rios' Beyond Diet, which I started following.  She has SO many great recipes.  My daughter made these moist delights...

Here's what you will need: 

2 Ripe Bananas, mashed
1/3 cup Almond Butter
2/3 cup Unsweetened Apple Sauce
1/4 cup Protein Powder (We used Vanilla flavor)
1 teaspoon Vanilla Extract
1 1/2 cups Old Fashioned Oats
1/4 cup Chopped Nuts (Walnuts, Pecans, Almonds...)
1/4 cup Carob or Chocolate Chips

What to Do:

1.  Mix the mashed bananas and almond butter.  Peanut butter will work as well.
Add applesauce, protein powder and vanilla extract.  Mix well.

2.  Add oatmeal, nuts & carobs to the mixture, combining well.

3.  On a parchment lined cookie sheet, drop the cookie dough and flatten with the spoon.  Bake in a 350 degree oven for 20 - 30 minutes or until golden brown.

A Happy & Healthy Breakfast!

These store well, IF, you manage to have any leftovers.   

Simple Patriotic Dessert

Everyone loves this dish.  And it takes almost no time to prepare.  You can prepare ahead of time or after your guests arrive.

THE INGREDIENTS:
Fresh strawberries
Fresh blueberries
Cool Whip

THE DIRECTIONS:
Of course this looks best if using a trifle dish, but any dish will suffice.

Rinse fruit and trim greens off the strawberries.  I cut my strawberries in half.
Place all strawberries in dish, cover with cool whip, place blueberries on top.

Festive.  Fresh.  Fun.  Very Fourth of July-ish!