GF Lemon Ricotta Tart

I have to admit, I'm an internet-troll. I troll the internet looking for bits and pieces that I'd like to try, and normally end up combining two or three different recipes to create one I like. I also modify most of my recipes by using grapeseed oil or vegetable oil instead of butter, and of course gluten free flour mixes for regular flours. This recipe is an example of taking several recipes and making them "Jade-friendly" or for "you-friendly" if you want to cut the fat and calories and eliminate gluten in your fave baking.

I started with a tub of ricotta left over from some spinach-stuffed portabello mushrooms (recipe on it's way!). I wanted to try ricotta in a sweet dish as I have always used it for more savory recipes. A search on my favorite tool, the Food Blog Search returned many ricotta tart recipes. I choose this one to use for the filling, because of it's simplicity. And I choose this one to use for the crust. With my modifications, the recipe is below.
I will change the recipe next time I make it, perhaps use more lemon zest in the filling, and potentially add coconut to the almond crust to enhance the flavour of the lemon. The texture of the filling is not as creamy as a marscapone filling, but nice and light.

Lemon Ricotta Tart with Almond Crust (GF)
Almond Tart or Pie Crust modified from the Gluten Free Goddess
1 cup ground almond meal
3/4 cup agave nector or honey
2 Tbsp egg whites (or 1 egg white), beaten
1 Tbsp applesauce
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salta
dash of cinnamon
Preheat oven to 325 degrees F. Using your fave non-stick method, prepare a tart pan (I use coconut oil). Mix ground almonds, sugar, egg, extract, salt & spice. Spread the almond mixture into the pie plate and press lightly to form a crust. You may put dry beans on top of the crust to keep it flat while baking- similar to using pie weights. Bake the crust for 12-15 minutes, until the crust is firm. Cool before filling.

Lemon Ricotta Filling modified from Once Upon a Cakestand
grated zest of 1 lemon, plus 4 tablespoons of lemon juice
2 whole eggs (don't subsitute on this)
350g ricotta
3/4c agave nectar
Icing sugar- for garnish
Place all ingredients in a food processor and mix until combined. Pour into cooled almond crust and bake in the middle of the oven for 20-25 min, until the filling is set. Cool and dust with icing sugar.

The Importance of Goal Setting

Pounding the pavement for 12k yesterday put my legs into a crying state; a good stretch after helped a little but I'll be certain to take 1tsp of glutamine after my workouts and at bedtime to help the muscle and joint repair. Mondays I usually drive right into my training, start the week off hard and set a standard for the rest of the week- train hard and rest on the weekend. But I realized yesterday that it didn't make sense to rush into training today- my lower body needs a recovery. So instead of setting the goal to set the high standard of hard training during weekdays, today my goal my to simply relax. To bring to conciousness the importance of recovery and breathing. Tensions from work and grad school, in combination of the constant anxiety about dieting and training made me a little vibrating generator of nerves this morning. So to combat the stress, I wrote in the goal section of my training log one word: Relax.
Each day I set a mini-goal to achieve- whether it be a time on a run, a distance or reps on a final set. Some days it is to stay out of that damned peanut butter jar. Today's goal was just as important to my health as any other. When I saw the word, Relax, written on the top of my page as I trained bis/tris/chest today (no cardio at all!) I calmed my breathing, concentrated on the contraction and release of my muscles as I lifted and got an increadible mind-muscle connection out of my workout.
Now, as I sit in front of my desk, strewn with marketing proofs, proposal deadlines and watch the voicemail in my telephones inbox pile up as I deal with it all my goal for the day remains in the forefront. Breathe, and relax.
It's nice to achieve a little something everyday, on the way towards larger goals I have set for myself. Make one for yourself today- and complete it. Simple. Rewarding.

Training

So far a good way to begin a shortened week- I hope all Canadians enjoyed a wonderful long weekend this weekend.


5 km, 30 min in AM
Back/Shoulders split weight training
15 min 4.0 speed, 7.0 incline treadmill walking.


I am encouraged this week; my meal plan is changing again to trick my metabolism into working- thanks again to my brilliant nutritionist who keeps the surprises coming. I don' t know how I could do this without him- I honestly would have no clue what is going on with my recovery if he wasn't counselling me so well.

A point of interest: Tosca Reno is coming out of fitness competition retirement. I read this with mixed emotions. I admire Tosca for making health and fitness so appealing to every person, especially to busy women who have tried every unhealthy dieting fad that is out there. She lectures clean eating and an active lifestyle to maintain your health and vitality for your lifetime. So when she announced that she would be competing in a master's fitness competition, I was proud and very excited for her- she is gorgeous and will do well. But I also thought about the mixed message her followers may be getting. A competition diet is not healthy, and the training can be too intense- your body goes through the ringer while prepping for a contest. It is unrealistic to follow her competition diet and training regime and maintain the healthy lifestyle she advocates. So while she takes this meaningful, rewarding journey, I hope her readers understand the irony of it all.