Sunday – National Anthem Day

Apparently today is National Anthem Day in the US.  Coming from England and living in Canada I feel like I have two national anthems.

Back in the summer when the Queen’s Jubilee was celebrated I felt very patriotic!!

“God save our gracious Queen Long live our noble Queen, God save the Queen: Send her victorious, Happy and glorious, Long to reign over us: God save the Queen.

On July 1st Canada Day we usually sing the National Anthem on the nearest Sunday and I always feel a surge emotion.  I love the words of the Canadian National Anthem.

O Canada! Our home and native land! True patriot love in all thy sons command.
With glowing hearts we see thee rise, The True North strong and free!
From far and wide, O Canada, we stand on guard for thee.
God keep our land glorious and free! O Canada, we stand on guard for thee.

Anyway back to my post about my nutritional habits.


1/2 cup Prune Juice (2 Points Plus)

This morning was a little rushed, I had a couple of last minute things to get ready for my Nursery class at church, so I just literaally had my daily dose of Prune Juice!


 Carnitas Burrito Bowl (6 Points Plus)

 Came in from church and lunch was so easy to throw together.  I just put some lettuce in a bowl, with a portion of the Carnitas that I made yesterday.  Few other vegetables I had in the fridge with a nice dollop of Salsa.  Yummy!!  These are my fave kind of lunches.  Something really filling and nutritional but so simple.


Sweet Potato Shepherd’s Pie (8 Points Plus)

Pumpkin Maple Cupcake (4 Points Plus)

Fresh Fruit – Pineapple, Banana and Blueberries (0 Points Plus)

I really enjoyed the Shepherd’s Pie, the Mashed Sweet potato and Cauliflower on the top was really, not as heavy as regular mashed potato.

Yesterday evening I made some cupcakes using my Babycakes maker and one of their recipes.   I made 21 cakes with the batter which calculated out at 4 Points Plus per Cake, if it had been 22 cakes then it would have been 3 Points Plus per cake!!!!!!!

These could also be made in regular mini muffin pans, The Babycakes are somewhere between the mini cupcakes and regular cupcakes.  So I am sure the mini ones would definitely be 3 Points Plus, or depending on how many you make, maybe even 2 Points Plus.  The calculation includes the frosting as well.

A mini cupcake liner is 1 1/4″ diameter, a standard cupcake liner is 2″ diameter and the Babycakes are 1 1/2″diameter.

babycakesBabycakes cookbook

Sweet Potato Shepherd’s Pie (8 Points Plus)

Serves 3

  • 1 Sweet Potato, peeled and chopped
  • 1 small head of Cauliflower, chopped (save ½ cup for tomorrow’s dinner)
  • 1/8 cup Fat Free Milk
  • 1 Tbsp Low Fat Sour Cream
  • Salt and Pepper
  • 1/2 lb Lean Ground Turkey
  • ½ Medium Onion, chopped
  • 1 Celery Stalk, chopped
  • 1 Carrot, chopped
  • ½ tsp Vegetable Oil
  • 2/3 cup Green Beans
  • 1 tsp Worcestershire Sauce
  • 2 tsp Flour
  • 1 sprig Fresh Thyme, chopped
  • Salt and Pepper
  • 2/3 cup Creamed Corn

Preheat oven to 425 degrees.

Bring a large pot of salted water to a boil.  Add the potatoes and cauliflower and cook for 8-10 mins until soft.  Add to a blender with 1/8 cup fat free milk, sour cream, salt and pepper to taste.  Blend to desired consistency.  Add some of the cooking liquid if you need more liquid.

In a sauté pan, brown the ground turkey.  Add salt and pepper to taste.  Remove from pan and set aside.

Add the vegetable oil, onion, carrots and celery.  Cook for 5-7 mins or until everything begins to soften up.

Add the cooked ground turkey, green beans, chicken broth, Worcestershire sauce and thyme.  Bring to a simmer.  Season with salt and pepper.

Stir in the flour and let simmer for 10 mins.

Spread the turkey mixture into your baking dish.  Pour the creamed corn over the top and spread evenly.  Gently spread mashed potatoes across the top.

Bake for 15-20 mins until bubbling.  Broil for last 3-4 mins to brown the top.

Two servings are for dinner.  One additional serving is for lunch on Tuesday.

Pumpkin Maple Cupcakes (4 Points Plus)

Makes 21

  • 1 1/3 cups Flour
  • 1 tsp Baking Powder
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Nutmeg
  • 1/4 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 large Egg, at room temperature
  • 1/2 cup Pumpkin Puree
  • 1/2 cup Maple Syrup
  • 1/4 cup Vegetable Oil
  • 1 tsp Vanilla Extract

In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg, baking soda and salt.  Set aside.

In a large bowl, using an electric mixer on medium-high speed, beat egg, pumpkin, maple syrup, oil and vanilla for 1 min.  Stir in flour mixture.

If desired, place paper liners in wells.  Fill each well with about 1 1/2 tbsp batter.  Bake for 6-8 mins or until a tester inserted in the centre comes out clean.

Maple Frosting

  • 1/3 cup packed brown sugar
  • 1/4 cup unsalted Butter
  • 3 Tbsp Milk
  • 1/2 tsp Vanilla Extract
  • 1 tsp Maple Flavouring
  • 1 cup Icing Sugar

In a small saucepan, combine brown sugar and butter.  Bring to a boil over medium-high heat, stirring constantly.  Boil for 2 mins.  Stir in milk, vanilla and maple flavouring.  Return to a boil, then remove from heat.  Let cool slightly for 3-5 mins

Transfer milk mixture to a medium bowl, and using an electric mixer on medium-high, beat in icing sugar for 30 seconds or until thickened.  Allow to cool and set a little before spreading on cupcakes.



Hummus & Rice Crackers (9 Points Plus


26 Daily Points

3 Weekly Points Plus Allowance (44 WPA Remaining)


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