FIT Hits the PAN Friday – Lemon Blueberry Scones

I had this recipe sitting on my counter for almost two weeks. I kept saying, “Tomorrow, I am making scones!” I had never made scones so I was a little nervous although I have no idea why, as baking comes naturally to me. My original intention with this recipe was to use lemon essential oil in place of the actual lemons. Then I realized I was out! UGH! I wanted to use the oils because not only is it more concentrated, there is less waste. One drop of lemon essential oil is equal to the juice from five whole lemons! Not to mention, the host of additional health benefits and household uses. Make sure the oils you use are therapeutic grade organic oils!

Lemon

This recipe if from Diane Sanfilippo’s BalancedBites website. She is the creator of the 21 Day Sugar Detox that I participated in about 6 months ago. She has a lot of great recipes and tips to eliminate sugar cravings!

Cheers!

Lemon-Blueberry Scones [grain-free, nut-free, dairy-free]

PREP TIME: 15 min
COOKING TIME: 25 min
YIELD: 10 scones (10 servings)
NUTRITION INFO: click here (PDF)

ingredients:

  • 3 eggs
  • zest from 2 lemons
  • 1/4 cup lemon juice (from ~ 1 -1/2 lemons)
  • 1/4 cup coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 1/2 cup arrowroot flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon sea salt
  • 6 ounces fresh blueberries

preparation:

  • Preheat the oven to 350 degrees F.
  • In a food processor or a large mixing bowl with a hand mixer, thoroughly combine the eggs, lemon zest, lemon juice, vanilla extract, and honey.
  • Sift in the remaining ingredients, except the blueberries, and mix for about 2 minutes or until the batter is well combined and forms a loose, very wet dough. If the batter is still too loose to somewhat hold its shape, let it sit for 5 more minutes.
  • Gently fold in the blueberries until they are evenly dispersed through the mixture.
  • Using 1/4 cup of batter for each scone, gently roll each scone into a loose ball and put on a parchment-lined baking sheet. Press down the top of each scone to flatten slightly.
  • Bake for about 30 minutes, or until the edges are golden brown. (mine only took about 22 minutes so watch them!)

FIT Hits the PAN Friday – Sugar Detox Edition

WxVVlf

We are officially past the half-way mark of this detox. I feel terrific and I have shed 3 pounds! I have found that as long as I eat regularly and don’t let my blood sugar drop too low, my energy levels are great. I have made a ton of different recipes from the 21 Day Sugar Detox book and Cookbook.

Here are a few that we have enjoyed over the week! I will link you to the actual recipes instead of typing them out. No use in reinventing the wheel 🙂

Pumpkin Pancakes with Vanilla Bean Coconut Butter
Even my picky husband loved these pancakes! The texture is different from normal wheat flour pancakes; they are almost crumbly. Once you get used to that and focus on the flavor, they are quite tasty! I did not try the butter part, mainly out of laziness but I think that would make them even better!

Apple Streusel Egg Muffins 
I cut this recipe in half because my husband has been weird about eggs lately so I knew he wouldn’t eat them. They are a great snack on the go! I ate one before the gym yesterday and had a ton of energy!

Tomato Basil Quiche with Bacon and Spinach
This link is to another blogger Ashley at Coffee Cake & Cardio. Her quiche is much prettier than mine!
I used 6 pieces of bacon and that was more than enough. I also subbed egg whites for 3 of the eggs; no used getting crazy with cholesterol when you don’t have to!

Still have to make my meal plan for next week! I am excited to try new things and new ways of cooking. I think my favorite meal so far (not posted) was spaghetti squash with ground chicken and marinara with Parmesan cheese. Simple, yet tasty and 21DSD compliant!

Have an excellent weekend and let me know if you try out any of these recipes!

Cheers!

21 Day Sugar Detox – Day 2

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Some friends and I decided it would be “fun” to do the 21 Day Sugar Detox this month. Other than spending way too much money on foods I don’t normally buy, it has not been so bad. Keep in mind, we are only on Day 2. Why a sugar detox you ask? If you scroll through past posts, I love a good challenge! Frankly, I get bored just eating “normal” stuff every day. Once or twice a year, I challenge myself to something new; Engine 2 Diet, Daniel Fast and now Sugar Detox. So far, it hasn’t been that bad. I like sugar and breads but I am not missing them (yet). My husband brought home a key lime pie and it hasn’t even tempted me. The only think I think I will miss is wine and beer, but I can do anything for 21 days, right? For more about the dangers of sugar, check out this post I wrote a couple of years ago, “I love you sugar, but you have to go!”

I came across this little gem when I was seeking out recipes. I apologize in advance but I did not print the source so in the interest of full disclosure, this recipe is mot mine! If you happen to know where it came from, please let me know so I can give them credit!

It is 21 DSD compliant, so enjoy!

Almost Fudge

Ingredients

  • 1 c. melted coconut butter
  • 1 c. pumpkin puree
  • 1/2 c. almond butter
  • 1/4 c. cacao powder
  • 2 1/2 tbsp coconut oil
  • 1 tsp vanilla

Directions

Combine all ingredients in a bowl and mix well.
Spread in parchment lined loaf pan and refrigerate for at least 3 hours.

Cut in small squares and serve.