Quarky Lemon Blueberry bars (Gluten-free)

When I set out to make something, it's usually just to make a healthier version of a dish I already know how to make...this one just happened to ALSO be gluten free!  Woohoo-not my original intention, but I have some friends who will be VERY happy once they have a taste because these are DELICIOUS.

I'm sure a few of you are asking: " Why are they called Quarky bars? Pfff hello-SPELLING?" Well, it's correct, trust me. I used quark to make these.  I know-next question: "What is quark?". I asked that too.

Quark is all over Germany and pretty common in Europe. It's a fresh dairy product, kind of like a ricotta cheese. It is not however, like ricotta, because ricotta is cooked and quark is just warmed and strained. It's not like cottage cheese because that is made with rennet, quark is not. It's basically a great cheesy and silky low fat replacement for high fat creamy cheeses as it doesn't have a lot of flavour (so can be used in sweet and savoury dishes), no added salt and it's high in protein! Yes, I'll eat quark thank you.

I had picked wild blueberries with my kids so we had tons of them just waiting to be eaten-they're SO GOOD.  Tiny little pockets of sweet sweet goodness. And I had a couple of lemons, so naturally-these bars were born.

I have been wanting to come up with a healthier crust though, something that is not full of butter and flour or graham crackers...and well, I'm pretty sure I've done it! It holds up well to the topping and these bars can be cut up into tiny squares for a little bite of dessert without falling apart. Oh YES-did I mention no refined sugar in these either?  I should have because that's AWESOME.

Crust:
1 cup ground almonds
1 cup ground oats
Pinch salt
3-4 tbsp coconut oil, room temperature
3-4 tbsp date paste
(I whizzed up dates in my blender)

Filling:
375g 0.25% Quark (1 small container)
Zest and juice from two lemons
2 eggs
2/3 cup honey
1/2 cup fresh wild blueberries

Pre heat oven to 350.

Grind up the almonds if you haven't bought them already ground.  As fine as you can, but not almond butter. Then pulse up your oatmeal too. Mix it together with a pinch of salt.
If you don't have date paste, just blend up some dates. That's what I did. I let mine sit in some water for about half an hour and used that water to help loosen up the process.

Add about 3 tbsp of coconut oil and 3 tbsp of the date paste to the almond mixture and mash around with a fork.  It will come together, but if you need a bit more, add the extra tablespoons.  You want to be able to squish it together with your fingers and have it hold together, but it shouldn't be wet.

Press into an 8 x 8 pan.  (I used a 7 x 11 pan, but they're both 2 quarts and I'm sure it will turn out fine).
Bake crust in pan for 10 minutes. Let cool. Ooo-this would make an awesome pie crust too...anyway...

While the crust is baking, whisk up the filling ingredients minus the blueberries.
Pour filling onto the cooled crust. Sprinkle with blueberries.

Bake for 35 minutes or until just the very middle is slightly jiggly and let cool.
Try not to eat the entire pan. Did I mention my kids loved these too? They did. It was sort of gross how much they shoved into their little mouths at once. But I'll take it as a compliment.

I found it was best after sitting in the fridge for a few hours and getting REALLY cold, but it's also really good after sitting at room temperature for a bit.  Although just try not to eat this immediately while it's sitting in front of you. Just try.

I would tell you it's good left in the fridge for a week but there's no way it will last that long. And it certainly didn't in my fridge so no guarantee.

There you have it! Go get quarky!

Chocolate Almond Bark

Well...sort of. It's a little softer than actual bark...but it is soooo melty and delicious I'm pretty sure you won't care what I call it. We can call it soft bark...or sark if that's better for you. Chocolate Almond Sark.

But guys!  I MADE chocolate!  I know what you're probably thinking...are you some sort of wizard?  How can you possibly create something so delicious from nothing? Well-I'm going to tell you, you lucky duck.

Oh-I'm also going to tell you it's good for you.  That's right.  Not broccoli good for you, but let's say this: Cacao nibs have fibre, magnesium and antioxidants.  They can also improve your mood (obviously..hello, chocolate!). Coconut oil contains lauric acid that can kill bacteria and viruses.  Maple syrup contains antioxidant compounds and is absorbed more slowly in the body than refined white sugar.  It's also the tastiest stuff around.  Oh-and it comes from a tree, how can that really be bad for you? Almonds lower cholesterol and lower the risk of weight gain.  Boom.  This snack just made you healthier...and probably more attractive.

So I had some raw cacao nibs.  Some WHAT? RAW CACAO NIBS.  These are what cocoa is made from everyone (the cocoa with no added sugar, not hot chocolate mix-that would be too amazing).  They don't taste good on their own.  Even though they sort of look like chocolate chips. They are not. Trust me. DON'T BE FOOLED. Certainly need some sweetness. Anyway, I knew I had to make something out of them and so I tried THIS:

Ingredients:
1 cup raw cacao nibs
3/4 cup coconut oil, melted.
1 cup real maple syrup
1/4 tsp Himalayan pink sea salt
1 tsp vanilla
2 cups roasted almonds

First thing, I roast my own almonds.  I find the raw almonds usually cheaper, and roasting is ridiculously easy. Throw the almonds on a baking sheet and in the oven at 425.  Watch them closely.  If you smell them, or start to see them get dark and crack, take them out!  Usually about 8-10 minutes.
But if you have some that are already roasted, hooray!

How to do it:
Blend the cacao nibs in a food processor.  It takes a few minutes for them to really grind up.  You want them to be like coffee grounds, pretty fine.

Next, add the coconut oil. You don't need to be fancy and add it while it's running but if it makes you feel like you're in a cooking show, feel free. I do that sometimes.

Next the maple syrup.  Same deal.  And the vanilla....and the salt.  I know, this is a really simple recipe.


Stir in the almonds.  I couldn't even wait for them to cool so apparently that's not a big deal.

I threw some parchment paper in the bottom of a 9 x 13 pan and poured the mixture in.  I stuck it in the fridge and let it set up...this happened pretty quickly!  You could put it in the freezer too.

And I'd say after about 30 minutes or so...you've got your almond sark!

WARNING: This WILL melt in your hands (although I ate it so fast it didn't really have time)...

P.S.  Chocolate can be good for you-this is just one example!  Enjoy and know you're doing your body good. It is possible to treat yourself and have it be good for you too. Just don't leave it on the counter...messy.

Canada Day Coconut Rhubarb Cake

Every Canada Day our family goes to the cottage.  This year will be our seventh annual Canada Day party with a bunch of our good friends, 16 to be exact.  People are littered throughout the cottage, the yard, the river and the lake. There is a croquet tournament each year (which I have not won since the first annual Canada Day up there) and new games are constantly created while we BBQ and enjoy the (hopefully) good weather.

It truly is something to look forward to each and every year. I'm about as giddy as the kids!

We try to keep things simple when it comes to food. Instead of one person in charge of everything, we split up the meals between all of us. Generally each carload of people that comes to the cottage takes a meal.  It has worked really well in the past-so we continue.

My husband and I are usually the first ones up since we are generally the only ones up there with kids. So breakfast is an obvious choice for our meal.  But one thing I also do every year is the Canada Day cake for dessert.  In the past, it has been a pretty unhealthy white cake covered in icing and strawberries in the shape of our flag.  Cute, but totally unhealthy. This year I'm going to change things up.

Not many people think of rhubarb when they think of Canada (or maybe they do, I don't know), but it's always RAMPANT in our area around this time of year.  The stalks grow so HUGE and I'm happy to pick them and make compotes, muffins, jams, tarts, pies and now...this coconut rhubarb cake. YUM!

NOTE: With the trend right now to eat every part of your food, including roots, leaves, stems and such, I feel I should mention that rhubarb leaves are POISONOUS. Just saying. Don't eat them. Probably a bad idea.

The main reason I like this recipe is it makes a large amount and will feed a crowd. That's important when you have 16 mouths to feed...oh plus my three kids. Dessert has to be plentiful!

Here's the recipe-I hope you like it.

Ingredients:
1/2 cup coconut oil, room temperature + 1 tbsp
2 cups spelt or whole wheat flour
1/2 tsp baking soda
1/2 tsp himalayan pink sea salt
1 cup buttermilk
1 tsp vanilla
1/2 cup organic cane sugar
1/2 cup honey + 2 tbsp
1 large egg
2 cups chopped fresh rhubarb
1/4 cup unsweetened shredded coconut

Preheat oven to 350.
Grease a 9 x 13 pan with coconut oil. Set aside.

Whisk together flour, baking soda and salt. Set aside.
Mix together buttermilk and vanilla. Set aside.

Blend together 1/2 cup coconut oil, sugar and 1/2 cup honey. Add egg and blend again.

Add the flour mixture and buttermilk, alternating dry with wet.  Start and end with flour mixture.
Fold in rhubarb. Spread batter into pan.

Mix together the 1 tbsp coconut oil, 1/4 cup coconut and 2 tbsp honey.  Sprinkle mixture over top of batter.

Place in oven for approximately 30 minutes.  Until a toothpick inserted in the middle comes out clean.

Let it cool about 30 minutes before serving. Voila!

A wonderful dessert for a crowd!  Top with rhubarb compote, fresh strawberries and whipped cream or a delicious frozen yogurt.  Probably pretty good with a cup of coffee too.

 Ok...maybe this will be included in our breakfast buffet instead...there's fruit in there...right?

Happy Canada Day everyone!  

I hope you get to enjoy some sunshine and eat some delicious food with family and good friends. 

Pizza Night!

A lot of people think because I am a Nutritionist that I don't eat certain foods.  Well, that's partly true. But when it comes to foods like pizza, how can I resist? I do have three kids after all. And pizza is awesome.

The difference is we don't order pizza from a restaurant (often). We make our own crust and toppings at home-and it couldn't be easier!  A little preparation and you're good to go.  It's healthier, you know what's in it-and you can have whatever you want on it.  The kids pound out their own dough and make their own cheese or pepperoni pizzas, and my husband and I make what we want! You can get really creative! Or not...either way, pizza is delicious.


I found the most amazing whole wheat dough recipe from Jo Lusted's new cookbook, "Dish Do-Over" (You can check her out on facebook here).  She is a clean eating chef that really speaks to me, her recipes are realistic and delicious!





If you're nervous about using yeast and rising dough, this is a great recipe for a first timer.  Easy peasy, not a lot of kneading, and it's SO good and versatile. You can even freeze half of it.

This recipe makes enough for two good sized thin crust pizzas or three little ones and two big personal ones. Enough for our family of five (One little one that doesn't eat much) plus leftovers for lunch the next day!

Whole Wheat Pizza Dough (From Jo Lusted's "Dish Do-Over"):

1 tbsp honey

1 cup less 2 tbsp lukewarm water

1 package regular active dry yeast

2 1/2 cups whole wheat flour

4 tsp vital wheat gluten

1 tsp sea salt

3 tbsp olive oil

2 tsp apple cider vinegar

In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir, or move the bowl), for 10 minutes or until foamy. (If yeast does not foam, it is dead and the dough will not rise. Discard and start again with fresh ingredients.)

While yeast is proofing, in another large bowl, whisk together 2 cups flour, wheat gluten and salt.
Once yeast is foamy, add remaining water, 2 tbsp oil and vinegar to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. (Mixture will form a very wet ball.) Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap, set aside at room temperature and let dough rise for 1 hour. Dough will be very soft and sticky.

Lightly dust work surface with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour. Gently knead dough for about 1 minute, dusting work surface with more flour as needed to prevent dough from sticking. Form dough into a ball and return to bowl. Cover bowl tightly with plastic wrap, set aside at room temperature and let dough rise for 30 minutes.

Transfer dough back to floured work surface and cut dough in half to form two balls. Dusting work surface with more flour as needed to prevent dough from sticking, lightly knead each ball for about 30 seconds. Reform into balls.

Dough is now ready to be formed into a crust or wrapped and saved for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.

Toppings!

My kids just like cheese (Or as they call it-Ninja Turtle pizza), and my husband likes his with mushrooms, onions, turkey pepperoni and cheese.  Mine was a veggie pizza smothered in onions, spinach and tomato. I think I threw some goat cheese on there too. YES PLEASE.

Another obvious plus for homemade pizza: Everyone gets exactly what they want! No compromises or picking things off. You don't have to hear "I don't like it..." or "What is THAT!?" or crying.  Crying while eating is the worst.

You can get so creative!  Like bruscetta?  Make it on a pizza! Spanikopita? Sure! Bacon cheeseburgers? Why not? Meat, veggie...doesn't matter!  Make a pizza bar and have some fun.

Experiment with different kinds of pizza or stick with traditional. Either way, it's fun and easy to make your own.  You'll never dial out for pizza again!