Simple Blueberry Galette

Hello Lovely,

Who doesn't love a good blueberry pie? I love pies, but I don't always have the time to make the crust from scratch; especially before I got my food processor, it was just a nightmare. The scent of blueberry pie bubbling away in the oven is comforting and familiar, even in high summer, when pie baking isn't desirable because of the heat. Before I left for my summer travels, my mother insisted that I make a dessert for her. I had wanted to make a blueberry pie for awhile, so I figured it would be the easiest thing to do. I already had frozen pie crusts in the freezer and blueberries happened to be on sale. This recipe is easily done in , so you can have a warm blueberry pie on table in no time!

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Simple Blueberry Pie

Ingredients:

  • 1 Pillsbury frozen pie crust, thawed
  • 3 1/2 cups fresh blueberries
  • 1/2 cup sugar
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tbsp lemon juice

Instructions:

1. Preheat oven to 375° F.

2. Line pie dish with one pie crust. The pie dish I used was smaller than needed so I actually had a little leftover. I folded it over to form the top crust in Step 5.

3. In a saucepan, add blueberries, sugar, cornstarch, water, and lemon juice. Stir just to combine.

4. Cook the blueberries over medium low heat for about 10-15 minutes or until it begins to thicken. Remove it from heat and let it cool down.

5. Pour berry mixture into the crust. If you have enough to cut: Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges. Or fold the edge of the crust over to make a galette, like I did.

6. Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown. Cool before serving! I got greedy and didn't wait and that's why my pie fell apart, but it was still delicious!

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If you try this recipe, don't forget to share it with the hashtag, #LifeByOlivia! Happy baking!
 

Mixed Berry Chocolate Chip Banana Bread

Hello Lovely,

I hate chocolate. There I said it. Don't hate me! I'm sorry. I've never enjoyed the taste of chocolate. I can tolerate chocolate cake and I love chocolate milk (it doesn't love me back though) but chocolate chips, candy.....I HATE IT! So why make this recipe you ask? Because there are people in my life who do enjoy chocolate and I wanted to do something nice for them. I wish I had taken a photo of my friend literally picking at the crumbs in the pan. If he didn't have to give it back to me, I'm sure he would've actually licked it. I'm sure that's a compliment 😊 

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I found this recipe on Baker by Nature. It's listed under breakfast. I think it would be a bit much as a breakfast item because we're very traditional here on what to eat for breakfast (grits, souse, eggs, cereal, pancakes, those sort of things). I would recommend this as a dessert that you don't have to feel guilty about! I personally swapped out the coconut oil and Greek yogurt for applesauce because it's what I had on hand.  I also used mixed berries instead of just raspberries because it's much cheaper in the store to buy a tub of berries (strawberries, blueberries, blackberries and raspberries) than to buy just strawberries or raspberries. I'm going to include the original recipe for you to follow along. Feel free to make whatever changes you want. I guarantee this dish will be a crowd pleaser wherever you take it.

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Healthy Raspberry Chocolate Chip Banana Bread

Ingredients

  • 1 and 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup plain Greek yogurt (I used full-fat, but reduced fat should work)
  • 2 large eggs, lightly beaten, at room temperature
  • 1 teaspoon vanilla extract
  • 3 VERY ripe bananas, peeled and mashed (will yield about 1 and 1/4 cups of mashed banana)
  • 1 cup raspberries, fresh or frozen (if using frozen, do not thaw first)
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat the oven to 350 degrees (F). Line a loaf pan with parchment paper and lightly spray with non-stick spray; set aside.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
  3. In a large bowl combine the sugar, oil, Greek yogurt, eggs and vanilla; beat until combined. Stir in the mashed bananas. Add in the dry ingredients and stir just until combined. Fold in the raspberries and chocolate chips (if using).
  4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Allow bread to cool in the pan for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely. Once cool, slice and serve.
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Notes

Banana bread will keep, stored in an airtight container or wrapped tightly in saran wrap, for 3 days.

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Nutrition Facts

Serving Size 1 slice

Amount Per Serving

Calories 180

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Whole Wheat Peanut Butter Pancakes

Hello Lovely,

This recipe is a light spin on breakfast by using whole wheat flour, with the added protein boost of peanut butter.  This component adds moisture and flavor to your pancake and removes the necessity for syrup or any other sweet topping.

Whole Wheat Peanut Butter Pancakes

Ingredients

  • 3 tablespoons of whipped peanut butter
  • 1 cup milk
  • 1tablespoon white vinegar
  • 1/2tsp salt
  • 1.5 cups brown sugar
  • 1 large egg (cold)
  • 1 tablespoon melted butter
  • 1.5 cups whole wheat flour
  • 1 tablespoon vanilla extract (optional)
  • 1 tablespoon baking powder
  •  

Directions:

  1. Combine the milk and vinegar and let sour for 5 minutes.
  2. After 5 minutes add all liquid ingredients: egg, butter, vanilla as well as the salt and baking powder.  
  3. Sift the wheat flour and/or pour slowly into the bowl and mix to keep a smooth texture.  
  4. Heat pan or pancake maker and cover lightly with a non-stick spray, butter or olive oil. Depending on the size of the pancake, let cook for 3 – 5 minutes on each side.  
  5. Use your favorite toppings such as fresh strawberries, fruit preserves and jams or syrup and enjoy this recipe for breakfast or brunch.

 

What is your favorite topping? Do you love pancakes?  

 

Blueberry Buttermilk Scones

Blueberry Buttermilk Scones

The secret to making delicate scones is handling the dough as little as possible. Another tip: If you don't have buttermilk, you can substitute 1/2 cup plain yoghurt whisked with 2 tablespoons milk. Scones are best served immediately but can be frozen for up to 1 month. Thaw, and reheat in a 350-degree oven for 10 minutes.

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Funfetti Waffles with Whipped Lemon Yoghurt Topping and Fresh Berries

It's so weird, mother's day kind of just came and went for me. Even though people were talking about it, I felt totally unprepared for the big day. The original present I had in mind for her didn't work out so I had to rely on my good ole cooking skills!

I was originally going to follow this recipe to the T and make the French Toast, but when I remembered that I make the worst French Toast on the planet, I decided waffles would be better. And then I remembered the problem I typically have with my waffle iron. Pancakes are just so....ehh, predictable, so I decided to take the easy way out and use a Pillsbury cake mix. Funfetti to be exact! Because it's, well, FUN! It cut preparation time down significantly and was much easier (and cheaper).

I served this on a breakfast tray with Lemon Sweet Tea to my mum in bed while singing Happy Mother's Day to you in the Birthday Song tune. I even added, "Happy Mother's Day to the best mother in the world, but I'm sorry you're not better than bammy [my grandmother] but I love you anyway". She laughed because deep down she knows it's true. My grandmother is my favourite woman on the planet. She lives in Tampa so her present is in the mail. If someone you love lives nearby you, make these waffles for them to show them how much you care.

Funfetti Waffles with Whipped Lemon Yoghurt Topping and Fresh Berries

 Yields: 10 waffles

For the Waffles:

One box Pillsbury Funfetti Cake Mix

For the Whipped Lemon Yoghurt Topping:

1  1/3 cups cold heavy cream
3/4 cup plain Greek yogurt
1 to 2 tablespoons confectioners’ sugar, if desired
2 teaspoons lemon juice

Mixed berries (I used strawberries and blueberries)
 

Instructions:

  1. Preheat your waffle iron.

  2. Prepare the cake mix according to instructions on the box.

  3. To make the whipped lemon yogurt topping, in the bowl of a stand mixer fitted with the whip attachment (you can also use a hand mixer, because I did) add the heavy cream. Beat on high speed until stiff peaks form. Add the yogurt, sugar, and lemon juice. Mix until combined, scraping down the sides of the bowl as needed.

  4. Pour cake mix into waffle iron. (My waffle iron has a light that turns green when it's ready). So cook according to how your waffle iron works. I found that if I let mine get really hot before I start, the waffles cook more evenly and faster.

  5. Top each waffle with a dollop of whipped topping and as many berries as you like, and serve!

Happy Mother's Day to all of the beautiful hard working mothers and mother figures out there! Especially mine, and some great friends of mine like, Natasha, Jessie,  Jewel, Delkisa, Dara and Llakel who are amazing mothers to their kids!

(Still not better than my mother though)

(Still not better than my mother though)

 

XoX,

Olivia

Wild Berry Salad

Who am I? When did I become the kind of person that makes salads? This is so foreign to me! I mean I am not hating on the salad eaters, but do you ever feel like when a girl is eating a salad, secretly she’s imaging that it’s a slice of pizza, or a thick juicy burger? I get that are actually people out there who genuinely enjoy eating salads (hi weirdo’s) but I am just not that girl!

 

It’s day four of my detox and I think I’m doing well. I’m still on the fence about whether detoxes really work. I’ve noticed more bumps springing to the surface of my face and that is not good at all! It’s the opposite of what I expected. Maybe I’m doing this detox wrong. I’m following Little Spice Jar’s guide and she laid it out like this:

·         Glowing Skin Smoothie

·         Oatmeal

·         Insert Smoothie Here

·         Eggs

·         Glowing Skin Smoothie

·         Pancakes (ahem, maybe just 1)

·         Insert Smoothie Here

·         Hash browns + light breakfast quiche

·         Glowing Skin Smoothie

I drank my Very Berry Spinach Avocado Smoothie yesterday and I actually licked the jar. It was really that good!

Update: I just rubbed my chin and I don’t feel the bumps I felt before. Maybe they just shifted to my cheek. Hmm, I’ll keep up with this and see what happens.

Wild Berry Salad

Serves 1

Ingredients:

  • 2 handfuls spinach

  • ¼ cup blueberries

  • ¼ cup strawberries

  • ¼ cup diced apples

  • 1 fish fillet sliced in semi-thick strips

  • Sesame seeds (optional)

  • Salt and black pepper for taste (optional)

Directions:

Prepare ingredients on your cutting board. Toss ingredients together in a bowl. Sprinkle sesame seeds over salad if you choose to use it. Top with Kraft Raspberry Vinaigrette Dressing and serve!


I hope you like this recipe. Stay on the healthy track and you’ll be ready for Valentine’s Day in no time!


XoX,

Olivia