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Friday, 24 June 2016

Bursting Blueberry Scones

Mmmmm.....  Scones! 

We have our 3rd lacrosse tournament in a row this weekend so us parents chipped in for coffee and brought breakfast snacks for the first game of the day. I made a double batch of blueberry scones last night for the parents. 

Our team and parents are awesome this year and we have gotten together for a tailgate party and camped together for our other tournaments this year. We are a young team against 4 stronger and older teams, so we knew it wouldn't be a winning weekend for us but we wanted the kids to have a great weekend! It's important to keep the kids spirits up and keep them motivated so we made a plan....

Gord and I came up with a real life star chart rewards system for the boys! 

Most of us have used a star chart to motivate our kids at one time or another to accomplish a task whether it’s potty training or staying in bed all night as little ones or helping with chores around the house when they are older.  It’s a proven method to motivate them and a visual representation of their progress.  


So…. At this mornings game we had 5 stars in the stands for parent or sibling volunteers to hold up after EVERY shift.  

Each shift could earn a max of 5 stars per shift for never giving up, working hard and giving it their all.  

The plan was that they would never receive fewer than 3 stars (we don’t want to demotivate them) but they actually never received fewer than 4! We had a great game and they all worked hard! 


After a shift is over and the kids go off the floor, the parents collectively decided how many stars 3,4 or 5 would be given for effort and hold them up for the kids to see with a BIG CHEER!!!  


I marked down the stars given after every shift and tallied them up at the end of every period to share with the team.  The goal was 75 stars for the game total!  

They earned 89 🌟s for their first game!!! 

Our kids worked so hard and really held their own in the first game! We have decided to stick with the stars for the rest of the weekend because it really seemed to motivate them!! 

The prize is a BIG water fight after the last game today!

Blueberry Scones


Dry Mixture

2 cups Whole Wheat flour
1/3 cup organic cane sugar 
2 tsp baking powder
1/8 tsp Hymalyian sea salt
3/4 cup coconut oil 
1 cup blueberries

Wet mixture

1 large Egg
1 tsp vanilla
1/2 cup almond milk

1/4 cup almond milk
1/8 cup organic cane sugar


Mix flour, sugar, baking powder and sea salt into a large bowl. 

With a spoon stir in coconut oil until the mixture is crumbly. 

Add in blueberries and set aside. 

Mix together egg, almond milk or vanilla and pour over top flour mixture. Stir until dough comes together, transfer to a floured surface, knead 3-4 times. 

Separate dough into 2 small balls, pat flat and cut each into 4 pieces. 

Place scones on a parchment lined baking sheet. 

Brush each scone with almond milk and sprinkle with sugar. 

Bake at 350 for 15-20 minutes. 

Thursday, 16 June 2016

Sprialized Zucchini Shrimp Scampi

I made a Sprialized Zucchini noodle Shrimp Scampi last night for my lunch today using my Sprializer! 

Now if you don’t know what a spiralizer is, it’s basically a vegetable slicer, cutting super-thin strips resembling spaghetti strands, creating a healthier, grain-free alternative to standard pasta.

I've been playing with mine a lot lately and getting creative so you'll be seeing many more Sprialized creations in the future. 

There are many brands and types of Sprializers out there and I would recommend not using a handheld one. This is the Sprializer I use. 

I even did a live Facebook video of my very first time trying out my Sprializer. You can check that out here

Zucchini Shrimp Scampi


2 tablespoons unsalted butter
6-8 shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup chicken stock
Juice of 1/2 lemon
Sea salt and freshly ground black pepper, to taste
1 (medium-sized) zucchini, spiralized
2 tablespoons freshly grated Parmesan
Fresh ground pepper to taste


Melt butter in a large skillet over medium high heat. Add shrimp, garlic and pepper. Cook, stirring occasionally, until pink, about 2-3 minutes. Remove from pan. 

Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.

Serve immediately, garnished with Parmesan. 

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