This is my go-to dessert when I want something satisfying and indulgent after dinner. What I love about this recipe is that you can incorporate any fruit in season into the blueberries and it takes on a new flavor. But for me, it always has to include blueberries.
This tart includes the peaches that I got from a roadside fruit stand combined with the frozen blueberries to make a delicious combination.
1 refrigerated pie crust
1 cup frozen blueberries
1 peach (or other seasonal fruit) cut into 1-inch pieces
1 tbsp corn starch
1 tbsp lemon juice
1/4 c. granular Swerve sweetener plus a pinch for pie crust
1 egg beaten as an egg wash for the crust
Walnuts on top (optional but delicious!)
Combine the blueberries, peaches, corn starch, Swerve, and lemon juice in a bowl. Place the refrigerated pie crust into a pie plate. Pour the fruit mixture into the pie crust and fold 3 corners together forming the tart. Brush the outside of the pie crust with the egg wash. Sprinkle the crust with a pinch of granular Swerve. Bake at 425 degrees for 15 minutes or until the crust is golden brown. Sprinkle the top or individual plates with walnuts. Enjoy!
Here’s another fruit tart that I made in June when cherries were in season, delicious!
Driving through Georgia on my return trip from Florida, we passed a fruit stand where local seasonal fruit was being sold. Cantaloupes, cucumbers, tomatoes, PEACHES! Yes, peaches, that’s what I wanted. We decided on a cantaloupe and a bag of peaches. I would have bought the cucumbers but I only had $10.00 in cash on me and the cucumbers would have put me over that amount.
I love mixing different kinds of fruits together. Some fruits make more sense than others to put together. In this fruit-cup are orange slices, peaches and frozen blueberries. A delicious combination!
This meal is a favorite in our house. My kids make their plates with lots of pasta and shrimp. I make my plate with lots of broccoli and a little bit of linguini, and my husband makes his plate with lots of garlic knots! I hope you enjoy it as much as we do.
Shrimp and Linguini with Broccoli and Garlic Knots
Ingredients for Shrimp and Linguini:
Box of Linguini
1c Broccoli Florets
3 tbsp of Olive Oil
3 tbsp of Butter
1/2 tablespoon of minced garlic
Salt and Pepper to taste
24 frozen shrimp with tail on
1/2 c pasta water
Favorite jar sauce for dipping
Ingredients for Garlic Knots:
1/2 cup Olive Oil
1/2 tablespoon minced garlic
Store bought Pizza Dough
1/2 tsp Italian Seasoning
Directions: Cook the linguini until al dente. Heat olive oil and butter in a sauce pan with the garlic. Add the shrimp and cook until pink. Add the cooked linguini, broccoli and pasta water. Cover and set aside. Stretch out the pizza dough until a rectangle is formed. Use a pizza cutter to cut the dough down the middle of the rectangle and cut strips of dough tying them into a knots. You should be able to make about 14-16 strips. Make a bowl of olive oil, garlic and italian seasoning. mix and dunk each of the knots into it placing them on a cookie sheet. Bake at 425 degrees for 10 minutes flipping them over when they begin to cook. Serve with your favorite jar sauce for dipping.
I haven’t gone food shopping since last week so I searched through my refrigerator to see what kind of a meal I could put together with what I had. I made and froze an eggroll recipe from Jenn at KetoJenic Vibe that I reheated (delicious!), I cut some apple chunks from a Gala and Granny Smith and topped it off with some cherries. Beautiful!
But I wanted more carbs so I also found some frozen chocolate covered pretzels that I had made earlier in the week. This meal was so satisfying that I didn’t eat the fruit bowl until much later in the afternoon (along with some edamame). Time to go shopping!
“Leave me alone!” The White mom said speaking from her family room couch, while sitting in her paid off home in her affluent neighborhood in which she lived. She and her husband sacrificed much to pay off their home and they were finally reaping the rewards for which they worked so hard.
The coronavirus was already too much for her saturated mind to handle but now to add on to it the anxiety she was feeling watching the news with the ‘Black Lives Matter’ protests and riots that were happening in many major cities across the globe.
“When will this be over!” She said to herself. “I have enough to deal with caring for my elderly aunt, mom and dad as well as my son who just got out of drug rehab.” She is trying to figure out how often she will be able to drive the hour and a half down the Parkway to visit them while learning how to set boundaries with her son and still let him live his own life. “I have enough to deal with!” She said again in her heart. “This doesn’t involve me, I didn’t do it and I want nothing to do with it.”
But the Zoom call from earlier that morning as she talked with her Black friends from church regarding their feelings about the injustice done to George Floyd continued ringing through her mind as she recounted the pain she heard in their voices on the other end of the call. When it was her turn to speak she continued, “No, I don’t know how you feel” she said but neither do you know how I feel.” She justified herself enough to continue to ignore the pain that they and millions of people across the globe were feeling at what was done to not just a man named George Floyd, but what the death of George Floyd represented; the continual injustices being done to the Black population as a whole.
As she hung up the Zoom call, she put on her sneakers to go for her usual walk around the neighborhood. But this time, as she walked past the huge mini-mansions that lined her streets, she suddenly realized that if she were a Black woman she would have been watched like a hawk by the residents of the neighborhood or even had the police called on her to make sure she wasn’t planning to rob their houses.
You see, it’s not just about George Floyd. It’s about the racial injustices that we’ve been dealing with for way too long in this country that nobody has been exposing until now. We can stand up for racial injustice if we each do our part together.
How are you standing up for the injustices of racism, sexism or LGBT?
Okay, fewer things bring me joy in life than receiving the brand new Stampin’ Up! Catalog. And this year’s edition will not disappoint. The awesome demonstrator who delivered it to me for FREE is Patty Bennett whom I highly recommend if you’re looking for a fantastic one. I placed my order two days ago and can’t wait to share with you what I bought and what I’m creating. Stay tuned.
My sister lives in Southern CA and when the Corona Virus Pandemic forced us all to wear facemasks there were none to be found. So I made some using heavier flannel material because it was still winter-like weather in NJ.
I also sent one to my sister in CA and she said she liked it but it was “hot.” So last week I found some spring-like bedsheets that we were no longer using and got to work. I plan to send her one of the lighter-weighted face-masks this afternoon. I hope you enjoy it Diane!
Do you buy your masks or make them? I’d love to see yours!
I waited on my hunger this morning as I had my coffee and quiet time. And then the urge hit me. I wanted a farro bowl!
This recipe was adapted from the Hello Fresh Farro Bowl recipe that my son and I tried. This recipe has everything you could want in a meal: grains, sweet potatoes, onions, chili powder, pumpkin seeds, spinach and parmesan cheese to top it all off. It is SOOOOOOOOOO good and satisfying.
Do you ever wake up knowing exactly what you want to eat to kick-start your day?
1 cup Farro
1 sweet potato, cut into half inch pieces
1/2 small red onion, cut into half inch pieces
1 3/4 cups water
1 1/2 tsp chicken bouillon
1 cup frozen spinach
2 lemon wedges
1 tsp Swerve granular sugar
1 tsp olive oil
1/4 cup pumpkin seeds
1/4 cup low sugar cranberries
1/4 cup parmesan cheese
chili powder to taste
salt and pepper to taste
Rinse the farro in a colander and place into a saucepan with the water and chicken bouillon, bring to boil and simmer until cooked (about 1/2 hour). While the farro is cooking, preheat the oven to 425 degrees and bake the sweet potatoes and onion on a cookie sheet with a drizzle of olive oil, the chili powder, salt and pepper for 15 minutes. Transfer the olive oil, sweet potatoes, onion and spinach into the cooked farro pot and combine. Plate and add parmesan and pumpkin seeds as garnish.