Canyon Ranch Nourish is amazing and quite possibly my new favorite. The recipes are divine and healthy. It doesn't get much better than that.
Ellie Krieger's So Easy is easy, and delicious, and nutritious. Seriously, check these out ASAP from your library.
Here is a sneak peak from Canyon Ranch:
This tart is amazing. I knew the cookbook and I were meant for each other when I found this recipe in the breakfast section. For 2 days I thought I might even like it more than pie. That's how good it is. I've made it 3 times - twice according to the recipe (mostly) and once with all white flour and believe me, it needs the whole wheat flour.
Crust:
4 T unsalted butter
1/4 c low-fat cream cheese
1/2 c plus 1 T sugar
1/4 t salt
3/4 c whole wheat pastry flour
3/4 c all-purpose flour
4 T unsalted butter
1/4 c low-fat cream cheese
1/2 c plus 1 T sugar
1/4 t salt
3/4 c whole wheat pastry flour
3/4 c all-purpose flour
Preheat oven to 325 degrees. Grease a 10-inch tart pan with canola oil spray.
Combine all ingredients in a food processor until mixed, reserving 1 T of the sugar for the filling. Press into the tart pan to form the crust.
Combine all ingredients in a food processor until mixed, reserving 1 T of the sugar for the filling. Press into the tart pan to form the crust.
Filling:
2 or 3 peaches or nectarines
1 c blueberries (if you use frozen berries make sure they are completely thawed and drained)
1 egg
1 t vanilla
1 T sugar
Arrange the peach slices in concentric circles around the edge of the tart and pile the blueberries in the middle. Whisk 1 egg with 1 T sugar and 1 t vanilla and pour over berries. Bake for 40 minutes.
And then I made these:
Cinnamon Snap Rolls (from A Passion for Ice Cream by Emily Luchetti) filled with homemade apricot vanilla ice cream. Let me know if you need the recipes.
The blogging is going to get worse, not better, for the next little while because in 2 weeks I leave to go wait for our baby girl to be born! Can't wait.
