Fruit salad in an orange bowl

This is a cute and decorative idea for serving a light fruit salad to guests at a party or as a snack at home.  It is very easy and does not require a great amount of preparation.  I used kiwis, red grapes, watermelon, blackberries, cantaloupe, and unsweetened coconut for a tropical flair.  This recipe yields 2 servings at approximately 190 calories per serving depending on the variety of fruit used.

Fresh fruit salad in an orange bowl
2 large oranges
2 kiwi, cut into slices and quartered
1 cup of assorted chopped fresh fruits including:
Red grapes
blackberries
cantaloupe
watermelon
pineapple
green grapes
pineapple

Shredded unsweetened coconut
1 teaspoon honey, or according to taste
Fresh mint leaves for garnish

Slice the top off of both of the oranges.

Remove the pulp from each orange and place the orange sections with the other chopped fruit in a separate bowl.

Slice the kiwi into individual slices and then quarter.

Combine all of the fruit in a bowl and add a few sprinkles of shredded unsweetened coconut.  Add 1 teaspoon of honey, or according to taste.  Stir until combined.

Slice the bottom of each orange so it is level and can be used as a fruit bowl.  Add the fresh fruit mixture equally to each orange and garnish with fresh mint leaves.

Enjoy!

Pumpkin Whole Wheat Pancakes

I love the fall season and the flavor of pumpkin and spice.  I came up with a recipe for pumpkin pancakes using whole wheat pastry flour instead of white flour.  I found that by using whole wheat pastry flour mixed with oat bran I was able to achieve a lighter texture and the taste I was hoping for.  This recipe yields about 5 servings at 345 calories per serving.

Whole Wheat Pumpkin Pancakes
1 1/4 cups 1% milk (or preferred milk)
2 eggs
3/4 cup solid pack pumpkin
2 teaspoons vanilla
2 Tablespoons vegetable oil
3/4 cups whole wheat pastry flour
3/4 cup oat bran (I used Bob's Red Mill)
1 Tablespoon baking powder
2 Tablespoons sugar or preferred sweetener
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped pecans

In a separate bowl combine milk, eggs, solid pack pumpkin, vanilla and vegetable oil and whisk until smooth.

Whisk together dry ingredients including whole wheat pastry flour, oat bran, baking power, sugar or preferred sweetener, nutmeg, ginger, cinnamon, ground cloves, salt and chopped pecans.

Fold mixture into dry ingredients and stir together to combine.

Preheat griddle at a low temperature and spray or grease surface to prevent batter from sticking.  Add 1/4 cup batter or to preferred size.

Cook until bubbles form on the surface and flip when the edges are dry.

Place on a serving plate and serve immediately.

Top with additional pecans if desired.  Enjoy!!

Cucumber Salad with Blueberries, Walnuts and Feta Cheese

I came up with a cucumber salad recipe containing blueberries, walnuts, cherry tomatoes and feta cheese tossed in a balsamic vinaigrette dressing.  This recipe contains approximately 4 servings at 244 calories per serving when using fat free Feta cheese and 1/4 cup of the prepared dressing.  Note that if the fat free feta cheese is replaced, the calories per serving increases to 265.  This is a great salad to serve with a light dinner or have as a light lunch.

Cucumber Salad with Blueberries, Walnuts and Feta Cheese

3 cups cucumbers, washed, peeled and sliced.  I used 6 mini cucumbers.
1 1/2 cups fresh blueberries, rinsed and drained
1 pint cherry tomatoes, rinsed and cut in half (approximately 1 1/2 cups)
1/2 cup coarsely chopped walnuts
1/4 cup feta cheese, crumbled
1/4 cup Balsamic Vinaigrette Dressing, or to taste

Balsamic Vinaigrette Dressing

1/4 cup Balsamic vinegar
1/2 cup extra virgin Olive oil
1 garlic clove
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
1 teaspoon oregano
1/4 teaspoon red pepper flakes

Wash, peel and slice cucumbers.

Rinse and drain the fresh blueberries.

Rinse and drain the cherry tomatoes.

Cut each of the cherry tomatoes in half.

Coarsely chop the walnuts.

Toss the cucumbers, blueberries, cherry tomatoes and chopped walnuts.  Next add the feta cheese.

Combine Olive oil, Balsamic vinegar, garlic clove, salt, pepper, oregano, and red pepper flakes.  Place dressing ingredients in a screw top jar or cruet and shake to combine.  Adjust seasonings to taste. Finally add Balsamic Vinaigrette Dressing to taste (I used 1/4 cup), mix ingredients together and serve.  Sprinkle with additional feta cheese or walnuts if desired.

Enjoy!

Time to introduce myself, and why health and fitness is so important to me.

This whole blogging thing is new to me, but I thought I would throw my hat in the ring and give it a whirl.

I am a Mom of 3, accountant by day, with a real passion for staying fit and active in my everyday life.  Much of my outlook has been influenced by events I experienced in my life.  I lost my wonderful Father when I was 3 years old to heart disease.  I have had difficulties staying in shape especially after having children with the time demands of motherhood.  Since my family and I have lived in Buffalo, NY, it is necessary for me to make the time.  It helps me cope with the blues that can be truly debilitating given the long drawn out winters here.  Once I get pumped up from exercise, I have much more energy and I really do feel stronger physically as well as mentally.  Exercise to me is more exhilirating and addictive than any drug.

I am hoping that by writing this blog, I can share my experiences with others who understand all too well the challenges of maintaining a healthy lifestyle.  I also believe that you will reap the benefits that you sow.  It is truly worth the effort in terms of how much better you will feel by maintaining a healthy diet and exercise routine.