Quick and Easy Weekday Breakfast

    Once school is in session, mornings can be a little hectic. The last thing I want to concern myself with is what to make for breakfast. Yogurt Parfaits have proven to be a quick and efficient way to get us out the door on time.
    In order to save time in the morning, I prepare our Triple Berry Yogurt Parfaits in Mason Jars (covered with a lid) and store them in the refrigerator over night. This way, when we wake in the morning, they're ready to go. Just be careful to layer the granola over the yogurt, to prevent it from becoming soggy.

Triple Berry Yogurt Parfaits:

Ingredients:

1 cup crunchy granola (I use Kashi GO LEAN)
1 cup low fat yogurt
1 cup fresh berries, mixed (strawberries, raspberries, blueberries)

Directions: 

(1) In two separate dishes of your choice (I use a 500ml Mason Jar), layer the ingredients a 1/2 cup at a time. First, the yogurt, second the granola, third the berries.

*This recipe yields two servings.

The Jam Plan

    So it's jam season... Yay... I understand if some of you don't share in my enthusiasm, but I happen to love homemade jam. The 1st batch (of many) that I chose to make this season was Rhubarb- Strawberry Jam. I guess Strawberry-Rhubarb jam is more common, but I had a lot more rhubarb than strawberries on hand, so it just worked out that way this time. Not to worry, it's still equally tasty.
    Making jam is so simple. It requires a little bit of time and energy, but the end result is well worth it. Once made, you not only have jam, you have a delicious topping to add to desserts.

Rhubarb- Strawberry Jam:

Ingredients:
7 cups of rhubarb (cleaned and diced)
5 cups of strawberries (hulled, cleaned and quartered)
1 cup of water
3 cups of sugar
1 pkg. light fruit pectin


Directions:

(1) Wash with soapy water 8 (500ml) jars (you may not need all of them), 8 rings, and 8 unused lids. Place the jars in a large pot with water and bring to a boil to sterilize. Place the rings and lids in a separate and smaller pot.

(2) Place the rhubarb, strawberries and water into a large Dutch oven. Let it simmer, stirring occasionally, and cook down until it begins resemble jam.

(3) Add the sugar and pectin. Bring to a full rolling boil and stir constantly until it thickens. (If it seems a little loose, don't worry. It will thicken some as it cools.)

(4) Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.

(5) Using a sterilized funnel, pour the jam into hot sterilized canning jars, leaving 1/4-inch (5 mm) head space. (If necessary, wipe rims.)

(6) Cover with hot lids; screw on bands fingertip tight.

(7) Place back into the large pot and bring to a rapid boil. Process in boiling water for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

Kitchen Tip:

• To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.

*    If you don't have a canning rack, create your own. Tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

 

If you like this, you may also like:

Old Fashioned Raspberry Jam

6 Delicious Fruit Smoothie Recipes

    Every once in a while my little guy gets a hankerin' for some "Boester Juice". No this isn't a typo, he actually pronounces it "Boester Juice". I think it's so cute, I can't bring myself to correct him. But since we don't have a Booster Juice in this corner of the world, I am left to make something similar myself.
    I often keep frozen fruit in my fridge, so it's just a matter of deciding what I want the Smoothie to taste like. Today I threw some frozen strawberries, frozen mangoes, frozen banana, kiwi, pineapple and a peeled red apple into my blender. Next, I had some raspberry yogurt that was fast approaching it's best by date, so I tossed that in there too. I added some cranberry juice (because that's all I had on hand), as well as some water to help the blender along, and started the blender to liquefy. And that's all it takes to please my five year old.
    This is also something that I eat as a post gym snack. I'll fill the blender pitcher with whatever ingredients I have laying around, blend it up, pour out a portion for the little guy and then add some protein powder for myself (protein will not harm your child. I just feel it's something he doesn't need to add to his diet). This usually keeps me full right up until lunch time. If you are being conscious of your calorie intake, it is important to know that a smoothie is generally a meal replacement. It should not be used as a beverage to accompany a meal.
    I use frozen banana's when I make smoothies. When the banana's have been blended from frozen, they create a creamier texture than those that have been just tossed in at room temperature. This way I also have a use for banana's that are starting to over ripen. There's only so much banana bread someone can eat. Peel the banana's that are starting to show brown spots and cut them into chunks. Put the chunks into a resealable plastic bag and pop it in the freezer.

Fruit Smoothies

    Here are 6 smoothie "recipes" that I often play around with;

(Adapted from The Ab's Diet by David Zinczenko)

Summer Smoothie:
2/3 cup frozen strawberries
1 banana
1/2 cup cubed honeydew melon
4 oz low fat vanilla yogurt
3/4 cup 1% milk
2 tsp. vanilla protein powder (optional)
3 ice cubed, crushed

* Makes two 8oz servings

PB & J Smoothie:
3/4 cup low fat vanilla yogurt
3/4 cup 1% milk
2 tsp. peanut butter
1 medium banana
1/2 cup frozen unsweetened strawberries
2 tsp. vanilla protein powder (optional)
4 ice cubes, crushed

* Makes two 8oz servings

Halle Berries Smoothie:
3/4 cup instant oatmeal, nuked in water or fat free milk
3/4 cup fat free milk
3/4 cup mixed berries (blueberries, strawberries, raspberries)
2 tsp. protein powder (optional)
3 ice cubes, crushed

* Makes two 8oz servings

Banana Split Smoothie:
1 Banana
1/2 cup low fat vanilla yogurt
1/8 cup frozen orange juice concentrate
1/2 cup 1% milk
2 tsp. protein powder (optional)
6 ice cubes, crushed

* Makes two 8oz servings

(Adapted from Janet and Greta Podleski's Eat, Shrink and be Merry)

Fuzzy Peach Smoothie:
1 carton (6oz) peach yogurt
3/4 cup 1% or skim milk
1/2 cup each frozen banana and frozen peaches
2 Tbsp. frozen orange juice concentrate
1/3 cup vanilla protein powder (optional)

*Makes two 8oz servings

Peanut Butter Bananarama:
1 carton (6oz) vanilla yogurt
1 cup ice cold water
3/4 cup frozen banana chunks
3 Tbsp. natural peanut butter or almond butter
handful of crushed ice
1/3 cup vanilla protein powder (optional)

* Makes two 8oz servings

    There is often some of the smoothie mix left over. Instead of tossing it away, I pour it into convenient popsicle moulds I found at the Dollar Store. I have convinced my little guy that these healthy snacks are actually "treats". He gets pretty excited when he gets to eat a popsicle.

Smoothie Popsicle's ready for the freezer.

Freezing your Fresh Fruit

Mangoes

   


    I recently came across some beautiful looking mangoes that were on special for 50% off. So I bought 8 of them. I had planned to incorporate them into my meals for the week, but I was fearful that I wouldn't get to them all in time. So I ate what I could, and froze the rest.
    Freezing fresh fruit and berries, is something I do quite often. Whenever there is a sale on fruit or berries that we use regularly, I buy them up. I decided quite some time ago that I would stop spending double the price for convenience foods, and start creating them myself.
    Eight mangoes, once you cube them and remove the skin, yield about the same amount of fruit as in a bag of pre-frozen, "Europe's Best or No Name Mangoes". Only the pre-frozen fruit/berries can cost upwards to $7.50 a bag, and because I bought my mango's on special for $0.60 each, I only paid $4.80 for nearly the same amount. All it took was 10 minutes of my day to cube, freeze and place them in my own freezer bag.
    Think to yourself all the types of fruit, berries and vegetables you are able to buy pre-frozen. If you can buy it frozen, than you can freeze them yourself. (Generally the pre-frozen veggies are worth the buy, but if ever you have bought too many fresh peas for example...remove them from the pod and freeze them).
    Mangoes can be a bit tricky if you are unfamiliar with them. So I took a few pictures for those of you who may need some direction.





Mangoes have a flat, sort of oblong pit in their center. You need to
cut along the sides of the pit, separating the flesh from the pit. Holding
the mango with one hand, stand it on its end, stem side down. With a
sharp knife in your other hand, cut from the top of the mango, down one
side of the pit. Then repeat with the other side.

You should end up with three pieces - two halves, and a middle section that includes the pit.

Being aware of the pit, run your knife around the edge to remove the fruit.

Discard the pit.

Take a mango half, and use your knife to make lengthwise and crosswise cuts.
Try not to cut through the peel. Once the slices have been made,
turn the mango half, inside out. Carefully run your knife along the skin,
removing the the cubes of flesh you have created.

Lay the cubes of fruit onto a baking sheet that has been fitted
with a piece of wax paper. Place the baking tray into the freezer for
about two hours, or until the cubes have frozen through. (This will prevent it
from sticking together while it freezes, and forming one big lump).

Remove from tray and transfer to a resealable, freezer safe
bag. Use as needed.