When everyone is sick....



a yummy home made smoothie pop!

 For the last few weeks, we've all had some form of sickness...and my two boys were eating popsicle after popsicle after popsicle...I swear I thought I heard my 3 yr old say BRAIN FREEZE for the first time...

After several trips to the grocery store...I decided to put my popsicle making form to good use!  We got a smoothy maker given to us for a wedding present...and its definitely one of those things I couldn't do without.  I make morning smoothies and the recipe for the dandy pop above is a variation on what I make most mornings.

If you ever needed a reason to pick your own fruits and freeze them....THIS IS IT!!!  I couldn't possibly afford to make these if each bag of one kind of fruit is over $5.00 each.  Not only that, but I am convinced that my pops are way better for you....as I know exactly what goes into it!

Now this recipe won't have any amounts on it....because my smoothie maker already has idiot-proof measurements on the side.  The beauty of making your own pops is that you can tailor it to whatever flavours you love!  Plus you can also try new combos that you'll never find in the stores.

I'll run down what I generally put into pop:

Juice of one fresh orange (or grapefruit....I'm discovering how lovely they are in a smoothie)
non-fat yoghurt
1% milk
fresh banana (not frozen)
frozen berries (raspberries, blueberries, strawberries) - i like frozen, but fresh is ok too in a pop
macca protein powder

(in my morning smoothies I add flax seeds as well)

I guess I add the macca powder because as a parent I find that when my children are sick, my biggest concern is that they are getting enough of everything to help them get better faster.  I hate it when a sick child loses their appetite.  It makes my stomach churn with anxiety.  So if I can help their wee throats and stomachs feel better, while also ensuring they are getting some nutrients...I can rest a little easier.  I can see by the big smoothie grins I get from the boys, that I'll be making these well after the summer heat hits us again....

ENJOY!  This recipe is for the sick and well alike!  Don't wait for an illness to hit you to give yourself an excuse to try these darlings out.      

ALSO SHOWN:  an abstract painting I did in 2002

Maple Syrup and the Winter Blues...



Its around this time of year that I generally think about maple syrup.  Its not tapping season, its not the pancake breakfasts that happen throughout the summer here in Verona....its the time of year that the real stuff gets very scarce!  If you consider its the farthest time of the year since the tapping last spring...it kinda makes sense. 

We love us some maple syrup in our house....and not just because of the home made pancakes that get served under them!  (although they are a huge plus!)

From my days with the tree trimming crew in Oshawa Hydro, I remember Stan Turk telling me all about the types of trees out there.  He'd give me a daily quiz on tree species, that was when I found out that sugar maples are in fact the only maple that actually produces the sap to create the wonderful syrup. 

When I first moved to the country, I made an effort to buy locally and support the folks I shared a community with.  The first time I tried to purchase maple syrup I was asked what kind I wanted.....I was like a deer in the head lights....what kind?  The syrup-y kind, of course!

Here's a run-down on the types available if you know where to buy:

Light:  Pale golden, with a delicate flavour, almost watery in texture
Medium: Light amber, rich but mild in flavour
Amber:  Medium amber, with a robust flavour
Dark: Dark amber and very strong in flavour, very sticky and syrupy

My personal favorite is the Medium but it seems like its the favorite of everyone else in South Frontenac as it sells out the quickest.  Its the best of both worlds...you get a light syrup with a very pleasing flavour.  It doesn't hit you over the head with sweetness.  Each person I've spoken with at the farmer's market over the years has their favorite eating syrup and their best syrup for cooking.

It was very recently that I've been discovering the nutritional properties of the real maple syrup!  What a bonus!

Maple Syrup	50 cal/15 ml
Fructose	46 cal/15 ml
Brown Sugar	51 cal/15 ml
Corn Syrup	60 cal/15 ml
Honey	64 cal/15 ml

Not too shabby!

When you compare with other sweeteners, its hands down a great natural alternative to refined sugars. 

Add this information with the following stats and your natural conclusion might be to start adding maple syrup to everything!

Maple Syrup has about the same 50 cal/tbsp as white cane sugar. However, it also contains significant amounts of potassium (35 mg/tbsp), calcium (21 mg/tbsp), small amounts of iron and phosphorus, and trace amounts of B-vitamins. Its sodium content is a low 2 mg/tbsp.

Maple syrup can be declared a good source of 3 essential elements - calcium, iron and thiamin.
( source: www.canadianmaplesyrup.com/maplenutrition.html )

Maple syrup still contains 43 grams of carbs per 50ml serving, so don't go crazy if you are counting carbs or a diabetic.

Here is a great recipe for the pancake lover in you.  Its packed with hidden proteins so its actually the pancake that is GOOD for you!!!

ENJOY!

Quinoa Pancakes

Ingredients
1 cup cooked quinoa
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup lowfat milk
2 tablespoons pure maple syrup, plus more for serving
fresh fruit or fruit preserves (optional) for serving
Directions

1. In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

Makes about 12.

	One cake
Calories	73
Total Fat (g)	1.8
Carbs (g)	11.8
Fiber (g)	0.5
Sugar (g)	2.3
Protein (g)	2.4

( source:  http://www.fitsugar.com/Yummy-Recipe-Healthy-Quinoa-Pancakes-11658074?utm_source=shape&utm_medium=email&utm_term=fit_healthyeating_newsletter&utm_content=email_link&utm_campaign=shape_email_fit_healthyeating_newsletter_20101103 )

I have more maple syrup recipes...but you'll just have to wait until spring time for those yummy treasures!

Until next time....