Posted in Ahlbacks Disease, Arthritis, Avascular Necrosis, Awareness, Blessed, Bone Health, Chronic Pain, Endocrinologist, Factor V Leiden, Hashimoto, Hypothyroidism, Inflammation, Lemon, Sunshine

Sunshine Blogger Award

I am always humbled and honored when someone nominates me for a blogger award.

Out of so many bloggers, you thought of me.

Thank you, Christine , for nominating me for the Sunshine blogger award.

Thank you for sharing your information and knowledge to the world. I hope you enjoy your retirement

Here are the rules:

• Thank blogger(s) who nominated you for the blog post and link back to their blog if possible.

• Answer the 5 questions the blogger asked you.

• Nominate 5 new blogs to receive the award and write them 5 new questions.

• List the rules and display Sunshine Blogger Award logo in your post and/or blog

1. Is it sunny where you are today? Today no it’s raining in Ohio

2. Why did you start your blog? I started blogging to bring awareness to disorders like Osteonecrosis-Osteoarthritis-Hypothyroidism-Now Hashimoto and how eating healthy can combat pain and inflammation

3. How long have you been blogging?

About 2 years but I’m still learning as I go.

4. Give us some information on your platform. I wrote about my health challenges and how I am changing how I eat to feel better.

5. What food reminds you of sunshine? Anything made with lemons.

Posted in Ahlbacks Disease, Arthritis, Blessed, Bone Health, Cardiovascular, Delicious, Eat Healthy, Family Tradition, Food, Food Is Thy Medicine, Foodie, Inflammation, Lemon, Life, Parsley, Pasta, Recipes, Uncategorized, Vegetables

Pasta and Chimichurri Sauce

I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.

This dish is on the table in no time.

Enjoy

Pasta and Chimichurri

16oz angel hair pasta

Sauce

1 1/2 cup parsley

2 fresh basil leaves

4 cloves garlic

Juice of half a lemon (1-2 tbsp)

1 cup olive oil

2 tsp crushed red pepper flakes

½ tsp ground black pepper

Salt to taste

Parmesan for topping (optional)

INSTRUCTIONS

1. In a large pot of salted water, cook pasta 1 minute less than package instructions

2. Drain pasta

3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.

4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.

5. Add salt and pepper to taste and toss.

6. Top with parmesan, if desired.

Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks

Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.

I also make my sauce the day before so flavors get in the oil.

Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.

Posted in Desserts, Eat Healthy, Food, Foodie, Lemon, Recipes, Uncategorized

Boozy Fruit Salad

Boozy Fruit Salad

Boozy salata voća

Ensalada de frutas Boozy

Serves 4-6

Ingredients:

1 cup oranges, peeled, cut into sections and diced

1 cup seedless grapes, cut in half

1 cup strawberries, quartered

1 cup sliced bananas

1 cup apples, peeled, cored and diced

1 cup of peaches, pitted peeled and diced

Juice of 2 lemons

1/4 cup sugar. ** I have also used just a Tablespoon of stevia see recipe on how I make my own stevia sweetener on a different page

1 cup vodka

Directions

Place all the fruit in a large bowl. Add the lemon juice, sugar and vodka and stir until the sugar is dissolved.

Marinate in the refrigerator for 4hours to preferably overnight.

Serve chilled in fruit cups or over ice cream.

You can also add blueberries,raspberries ,kiwi

Tip:

In a pinch, canned fruit can be substituted for any of fruits that are out of season or you can let your imagination go and try it with whatever fruits are available fresh.

Croatian

Boozy salata voća

Boozy salata voća

Poslužuje 4-6

Sastojci:

1 šalice naranče, oguljene, izrezane u dijelove i kockice

1 šalicu bez sjemenki grožđica, izrezati na pola

1 čašica jagode, četvrtine

1 šalicu narezane banane

1 šalice jabuke, oguljene, ukrašene i kockane

1 šalicu bresaka, ogoljelo od ljuštene i kockice

Sok od 2 limuna

1/4 šalice šećera

1 šalica votke

Upute

Stavite sve voće u veliku zdjelu. Dodajte sok od limuna, šećer i votku i promiješajte dok se šećer ne otopi.

Pomiješajte u hladnjaku 4 sata, po mogućnosti preko noći.

Poslužite ohlađenim u voćnim čašama ili preko sladoleda.

Također možete dodati borovnice, maline, kivi

Savjet:

U štipaljku, konzervirano voće može biti zamijenjeno bilo kojem od plodova koji su izvan sezone ili možete dopustiti da vaša mašta ići i probati s bilo kojim voćem dostupnim svježe.

Spanish

Ensalada de frutas Boozy

Boozy salata voća

Sirve 4-6

Ingredientes:

1 taza de naranjas, peladas, cortadas en trozos y cortadas en cubitos

1 taza de uvas sin semillas, cortadas por la mitad

1 taza de fresas, cuarteadas

1 taza de plátanos en rodajas

1 taza de manzanas, peladas, sin cáscara y cortadas en cubitos

1 taza de melocotones, picado pelado y cortado en cubitos

Jugo de 2 limones

1/4 taza de azúcar

1 taza de vodka

Direcciones

Coloque toda la fruta en un tazón grande. Agregue el jugo de limón, el azúcar y el vodka y revuelva hasta que el azúcar se disuelva.

Marinar en el refrigerador durante 4 horas de preferencia durante la noche.

Servir enfriado en tazas de fruta o sobre helado.

También puede agregar arándanos, frambuesas, kiwi

Propina:

En una pizca, fruta enlatada se puede sustituir por cualquiera de las frutas que están fuera de temporada o puede dejar ir a su imaginación y probarlo con las frutas que están disponibles frescos.

#Booz FruitSalad

#Boozysalatavoća

#EnsaladadefrutasBoozy

Posted in Bone Health, Chicken, Dinner , Food, Delicious, Eat Healthy, Family Tradition, Food, Foodie, Lemon, Uncategorized

Francese and Piccata

Francese and piccata are very similar. The difference between the two is for

Francese, the chicken breast is first dipped in flour then into a beaten egg mixture, before being cooked.

For piccata, the chicken is first dipped in egg and then in flour.

Both are simmered in a lemony butter sauce, but the piccata sauce includes capers.”

When you think of making a delicious Italian chicken piccata recipe, or francese you might imagine a kitchen with tons of dirty pots and pans. Not so with these recipes.

These easy Italian recipes uses one skillet to create the crispy, crunchy dish that will quickly become part of your weeknight meals. Elegant as can be, this chicken recipe is perfect for a Sunday dinner with the family but is easy enough to make for dinner after a long day at work. You can easily serve this with a green salad and or pasta for a dinner that’s both hearty and satisfying. You’ll love the light and tangy taste of the recipe’s sauce, too!

Pounded thin and lightly breaded, this chicken is a cinch to cook seared for a mere three to four minutes on each side, then simmered just three more in a bright sauce of lemon, wine, and butter.

Ingredients

About 2/3 cup all-purpose flour

2 large eggs

2 tablespoons water

Salt and pepper

4 boneless, skinless chicken breasts, cut horizontally to form 8 flat fillets then pounded to even 1/4- to 1/2-inch thick

4 tablespoons butter, divided

3 tablespoons extra-virgin olive oil

2 garlic cloves, finely chopped

1 cup reduced-sodium chicken stock

1/2 cup dry white wine

1 lemon, 1/2 thinly sliced and seeded, 1/2 juiced

2 tablespoons drained capers if you making it piccata.

1 1/2 tablespoons chopped flat-leaf parsley

Posted in Baking, Bone Health, Delicious, Desserts, Family Tradition, Food, Foodie, Lemon, Life, Recipes, Uncategorized

Lemon Desserts

Lemon-lovers rejoice!

This limoncello cake offers a decadent flavor and texture that’s hard to beat.

Incorporate lemon and limoncello liquor into the cake batter, and then indulge in the mascarpone cheese icing that blends lemon curd and mascarpone cheese with whipped cream.

The lady fingers are soaked in lemon syrup spiked with Limoncello and there’s a layer of strawberries and cream in the middle.

Ingredients

For the Lemon Syrup

1 1/2 cup (120ml) water

1 1/2 cup (300g) sugar

2 large lemons, peeled with a sharp vegetable peeler to avoid the white pith (about 10 strips)

3/4 cup (180ml) fresh lemon juice (juice of 2 large lemons)

2 tablespoons (30ml) Limoncello (optional)

For the Mascarpone Filling:

3 tablespoons (45ml) water

2 tablespoons (25g) sugar

4 large egg yolks

16 ounces (2 cups, 340g) mascarpone cheese, cold

3/4 cup (100g) confectioners’ sugar, sifted if lumpy

1 cup (250ml) heavy cream, cold

1 teaspoon vanilla extract

2 quarts (about 2.5 lbs) fresh strawberries, hulled and sliced (or other berry of your choice)

1 1/2 packages of ladyfingers (about 36 cookies)

Borage flowers or other edible flowers, optional as well.

Method

Make the lemon syrup: Add water, sugar and lemon peel to a medium saucepan and bring to a boil over medium heat. Simmer for 1 minute, or until the sugar dissolves.

Remove from the heat, stir in lemon juice and Limoncello, if using, and set aside. Allow to cool and remove peels.

Make the cream: Combine sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar dissolves, 1 minute. Place egg yolks in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-low.

With the mixer running, slowly and very carefully drizzle in the hot sugar syrup. Increase the mixer’s speed to medium-high and beat until the bowl is no longer hot to the touch and the mixture has tripled in size, about 5 minutes.

Turn mixer to medium speed and add mascarpone in a few large dollops, letting each incorporate before adding the next. Add confectioners sugar and beat until just combined and smooth.

In a separate clean and chilled bowl, beat cream and vanilla to stiff peaks. Using a spatula, gently fold whipped cream into the mascarpone mixture until fully incorporated. Set aside.

Pour lemon syrup into a shallow bowl and dip ladyfingers, turning once to coat for a few seconds, allowing them to absorb some of the syrup. Line the bottom of the 9×13 baking dish with a single layer of the ladyfingers.

If you have a lot more than half the syrup left, drizzle an extra two or three tablespoons syrup over the ladyfingers in the dish.

Top ladyfingers with half of the mascarpone mixture and smooth the surface with an offset spatula or butter knife. Place a layer of sliced strawberries all over the mascarpone mixture, reserving the remaining strawberries for the top.

Repeat with the second layer of dipped ladyfingers, and top with the remaining mascarpone mixture. Smooth the top.

Decorate the top with the remaining strawberries. For a flower pattern, work from the center-out and angle the strawberries slices, continuing around the dish until you have a flower-like pattern.

Refrigerate for 4 to 6 hours and up to 1 day.

Top with a sprinkle of edible flowers, if desired, then slice and serve.

You can also make this without the

The finished product looks like this , but also below it it’s shown without strawberries.

I love it both ways.

Here are 2 different recipes and a recipe for lemon cake.

I make these year round.

Recipe 2

Now a not so fancy or complicated but delicious lemon

Ingredients :

1/2 Cup Limoncello Liqueur

1 Cup Water

1/2 Cup Sugar

3/4 Cup Lemon Juice

40 Savoiardi or Lady Finger Cookies (2 Packages)

FOR THE MASCARPONE CREAM:

1 1/2 Cups Heavy Cream

1/2 Cup Powdered Sugar

16 Ounces Mascarpone Cream, Room Temperature

1 (10 Ounce) Jar Lemon Curd, divided

GARNISH:

Remaining Lemon Curd

Lightly Toasted Sliced Almonds

In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.

Set the syrup aside to cool to room temperature.

In one bowl beat the cream with an electric mixer on high until soft peaks form.

Begin to add 1/2 cup of the sugar until blended.

In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.

Fold the cream mixture into the mascarpone mixture until blended.

Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish.

If necessary, cut the cookies to fill in any spaces.

Once you have one layer of cookies completed, spoon over half the mascarpone mixture.

Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.

Use a knife to smooth the top of the cream, and garnish with the toasted almonds.

Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.

Refrigerate for at least 6 hours, or overnight.

Recipe 3 Lemon Cake

Ingredients

CAKE:

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1½ cups sugar

3 eggs

½ cup buttermilk

½ cup limoncello (lemon-flavored) liqueur

Zest and juice of one lemon

Optional: white chocolate shavings

FROSTING:

16 ounces mascarpone cheese

1¼ cups lemon curd

2 cups chilled whipping or heavy cream

⅔ cups powdered sugar

Ingredients

CAKE:

2½ cups flour

1 teaspoon baking soda

½ teaspoon salt

½ cup butter, softened

1½ cups sugar

3 eggs

½ cup buttermilk

½ cup limoncello (lemon-flavored) liqueur

Zest and juice of one lemon

Optional: white chocolate shavings

FROSTING:

16 ounces mascarpone cheese

1¼ cups lemon curd

2 cups chilled whipping or heavy cream

⅔ cups powdered sugar

Directions

CAKE:

Preheat oven to 350°F. Lightly grease 2 (9-inch) round cake pans and line with parchment paper. Grease and flour the parchment paper.

In a bowl, whisk flour, baking soda, and salt until well combined and set aside. Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk and limoncello mixed with lemon juice.

Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove from pans.

Place 1st layer on serving plate. Frost top with 1/3 frosting. Place 2nd layer on top. Frost with half of frosting. Use remaining frosting to frost sides of cake and decorate top with optional white chocolate shavings.

FROSTING:

Cream together mascarpone cheese and lemon curd. Whip cream. Slowly adding powdered sugar until it’s all added. Fold cheese mixture into whipped cream and mix until completely combined.