Are You Waffling?

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Today is one of those days of indecision. It happens from time to time. Soooo many recipes soooo little time. I frequently change my mind, but hedge my bets that you’d prefer two recipes brought to the table instead of one. Having options is a good thing! Both recipes are a bit twisted and are brought to you by a tasty gift sent from my friend, Maryann.

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As a side note, Maryann is one of the dear friends and colleagues I miss most since leaving my job at The Taft School in Connecticut. As a physical therapist and director of the athletic training room Maryann and I worked closely together caring for injured athletes. Smart as a whip, selfless and caring she did whatever it took to get the students well and safely back in the game. Mutual respect and our love for the kids we cared for made us fast friends on and off the field. William adored her.

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Maryann and her husband, Kennie, winter in Arizona. When they came across Queen Creek Olive Mill luckily she was missing me, too. ❤ She sent me a gift box of liquid gold. Pesticide free and non-GMO fruits like blood oranges, meyer lemons and Mexican limes are cold pressed with hand-picked fresh olives to create the most flavorful and aromatic oils I have ever had the pleasure to bake with. Perfect for savory dishes, as well, the oils impart a fresh fruity flavor without any bitterness. These oils are now pantry staples.

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First up are these waffles. Made with ricotta cheese and buttermilk they bake up fluffy on the inside and crispy on the outside with a twist of blood orange flavor.

Blood Orange Ricotta Waffles

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons granulated sugar

1 tablespoon fresh orange zest

3 tablespoons unsalted butter, melted

2 tablespoons blood orange olive oil

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup part-skim milk ricotta cheese

1 cup buttermilk

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.In a small bowl, mix sugar and orange zest until the zest is coated in sugar. Add the orange sugar to the bowl with the dry ingredients. In a bowl or large measuring cup, whisk together butter, eggs, vanilla, ricotta, and buttermilk. Whisk until combined well. Add the wet ingredients all at once to the dry ingredients and stir just until dry ingredients are moistened. Don’t overmix. It’s ok if a few lumps remain. Heat waffle iron according to the manufacturer’s instructions. Drop batter into the waffle iron; cook until golden brown.  Serve immediately.  These waffles can also be individually wrapped and frozen.  They’re great heated up in the toaster directly from the freezer.

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You can thank this photo on IG for this banana bread recipe. Too many requests for the actual recipe, so thought it best to share it here. What’s the sign of a perfectly baked quick bread? It’s that crack down the center! Moist on the inside with a bit of crunch on top its a flavor bomb of banana, lime and a touch of ginger. Don’t like ginger or almonds? Use any warm spice or nuts you prefer. No waffling!

Banana Bread with a Lime Twist

2 cups all purpose flour

1-teaspoon baking powder

1-teaspoon baking soda

½ teaspoon fine sea salt or table salt

½ teaspoon ground ginger (or if you prefer, cinnamon)

2 eggs

2/3-cup sugar

¼ cup sour cream

½ cup Mexican lime olive oil*

2 large over-ripe bananas, peeled and smashed

1/3-cup chopped or sliced nuts of your choice

2 teaspoons turbinado or demera sugar

Heat oven 375F. Coat a 9×5-inch loaf pan with baking spray (or grease and dust with flour). In large bowl, whisk flour, baking powder, baking soda, salt and ginger; set aside. In another bowl, whisk eggs, sugar, sour cream, oil and banana; set aside. Using a rubber spatula, stir wet ingredients into flour mixture until blended and dry ingredients are moistened. Pour batter into prepared pan. Sprinkle evenly with nuts and then sugar. Bake 45 to 55 minutes or until golden brown and wooden pick inserted in center comes out clean. There should be the classic quick bread crack down the center. Transfer loaf to wire rack to cool completely before slicing.

*½ cup light olive oil plus the juice and zest of ½ lime can be substituted

Note: if you prefer your quick breads sweeter up the sugar to 1 cup

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Wild Blueberry Frozen Hot Chocolate Smoothie

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By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

What I enjoy most about recipe challenges are the memories they conjure up. That creative process of mixing something new and different comes from a place deep in the heart and brain. It usually hits about 3 am and reminds me that those I love and where I have been inspire my food.

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From the time the kids were small we vacationed in Maine. In summer, we joined friends at Pine Point beach searching for and discovering sand dollars. The wild wonders of Mother Nature enticing the kids to dig deeper into the numbing cold ocean water always did my heart good. Then pre-Christmas shopping in Freeport, Maine enjoying a cozy fire at a quaint B&B and in spring and fall girls’ weekends to Ogunquit and guys’ fishing trips to Rangeley, respectively. Suffice to say lots of wonderful family time was spent in the Pine Tree state.

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William & Caitlin 11/26/1991

If nothing else entering recipe contests brings some good food to the table and a reminder of just how blessed I have been with great memories. It’s been a real pleasure creating this final entry for the #wildyoursmoothie recipe contest which could potentially bring me back to Maine to learn more about wild blueberries. Here is what I already know.

  • wild blueberries have been growing in Maine and Canada for about 10,000 year
  • wild blueberries have 2x the antioxidants of larger cultivated blueberries
  • wild blueberries are part of a heart healthy diet and may reduce the risk of Alzheimer’s disease, diabetes and metabolic syndrome
  • wild blueberries have a well balanced sweet-tart flavor

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In my latest inspired recipe wild blueberries and dark organic chocolate blend with coconut water to make a powerful antioxidant drink that will energize the day or replenish after a work-out. Freezing the coconut water into ice cubes is a bit of flavorful genius that allows that sweet-tart balance of the wild blueberries to shine through the richness of the chocolate. Share it with someone you love. Happy Valentine’s Day.

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Wild Blueberry Frozen Hot Chocolate Smoothie

  • Servings: 2
  • Difficulty: easy
  • Print

1 ½ cups pure coconut water

2 ounces organic dark chocolate (72% cacao or greater), chopped

1 teaspoon dark unsweetened cocoa powder or raw cacao

3 pitted medjool dates

1 cup frozen wild blueberries, plus additional for garnish

2 heart shaped marshmallows, optional

Pour 1 cup of coconut water into an ice cube tray and freeze. Place chocolate and cocoa in a small heatproof 1-cup measure. In a small saucepan bring remaining coconut water to a boil; pour over chocolate and let stand 1 minute. Stir mixture until chocolate is melted. Add dates to hot chocolate and let cool to room temperature. In high-speed blender, combine cooled chocolate-date-coconut water mixture, frozen wild blueberries and frozen coconut water cubes; blend until smooth. Pour into serving glasses. Garnish with marshmallow and wild blueberries, if desired.

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Frozen at harvest to lock in nutrition individually quick frozen (IQF) wild blueberries are available all your round in the frozen food section of the grocery store. Check the package for the word “wild” or feel it for pea-sized wild blueberries to insure you are buying wild and not cultivated blueberries.

Warm & Wild Blueberry Smoothie Latte

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.

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Baby it’s cold outside! Get out the warm wool sweaters, favorite fleece lined boots and the blender. Blender? Yes, I said blender because we are making smoothies. Believe it or not winter is one of the most popular times of the year for smoothie making because it fits right in with those healthy new year resolutions. Smoothies are the easy way to pack more nutrition into your diet.

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Now let’s talk about wild blueberries.

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Wild blueberries are little purple powerhouses of nutrition. Grown in barrens across Maine and Canada wild blueberries are quite different from those that are planted or cultivated.  Wild blueberries have grown naturally under harsh conditions for 10,000 years, so they have adapted with more than 2x the antioxidants and fiber of cultivated blueberries. Frozen at harvest to lock in the goodness studies show that they may help prevent the onset of cancer, heart disease, alzheimer’s and diabetes.  With a well balanced sweet-tart flavor just about everything pairs well with these super fruits in a smoothie.

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Webster’s dictionary defines a smoothie as “a creamy beverage made of fruit blended with juice, milk, or yogurt.” Much to my delight it doesn’t seem like I am breaking any smoothie rules by going warm instead of cold because did you hear me earlier? It’s freezing outside here in Pennsylvania and I can use all the antioxidants I can get to boost my immune system. Fighting off a cold or the flu? I have a smoothie for you!

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and yes, I really did accidentally spill all that froth all over the counter

Infused with green tea, pomegranate and warm revitalizing cleansing spices this deliciously wild blueberry smoothie will certainly cure your winter blues.

Warm & Wild Blueberry Smoothie Latte

  • Servings: 2
  • Difficulty: easy
  • Print

1 cup frozen wild blueberries

1 ½ tablespoons real maple syrup

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon ground cardamom

1/8 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1 cup water

2 green tea with pomegranate tea bags

1/2 cup milk (or almond milk)

Place blueberries and 1 tablespoon of maple syrup in blender. In small bowl, combine cinnamon, ginger, cardamom, nutmeg and allspice; stir to blend spices. In small saucepan, bring water to a boil. Remove from heat. Add tea bags and ¼ teaspoon of spice mixture; stir and let steep for 4 minutes. Meanwhile, heat milk with remaining ½ tablespoon of maple syrup and 1/8 teaspoon of spice mixture just to a simmer, stirring to combine. Stir and strain hot tea mixture into blender with blueberries. Add ¼ cup of the hot milk mixture; blend well. Re-warm mixture in pan on stove to desired temperature. Froth the remaining milk mixture with an immersion blender or tool specially designed for frothing milk. Divide the hot tea mixture among two mugs and top with frothy milk. Sprinkle with additional blueberries and spice mixture, if desired. Serve warm. 


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wish you could see my wild blueberry smoothie latte mustache right now

Frozen wild blueberries are available all year long.Click this link to find a store near you: grocery store. Click here if you would like to try my Easy as A-B-C Wild Blueberry Smoothie