Muffin Mission!



I am on a recipe testing mission…so far so good….so here goes!

1 1/2 cups all-purpose flour, plus extra for dusting the blueberries, cranberries, chocolate chips and walnuts (all tossed separately)
1 teaspoon baking soda
1 teaspoon fine salt
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup sugar
1/2 cup vegetable oil
2 large eggs, beaten
2 teaspoons vanilla extract
2 ripe bananas, peeled and coarsely mashed to yield about 3/4 cup of mashed banana
1/3 cup fresh blueberries, cranberries, chocolate chips and walnuts

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Place muffin cups of your choice in the muffin pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in mashed bananas.  Add the dry ingredients and stir just until blended.  Separate batter into 3 equal amounts, dust the fresh blueberries, chocolate chips separately.  The cranberries and walnuts can be dusted together. Stir fresh blueberries, chocolate chips and cranberries and walnuts to batters.

Pour the batters into the prepared muffin cups. Bake until a cake tester inserted in the center of the loaf comes out clean, about 25minutes. Cool for 15 minutes.


Tomato Egg Bake!


1 beefsteak tomato
1 egg
1/4 cup of favorite vegetables (I chose onions, carrots and zucchini)
1/4 shredded mozzarella cheese
Salt and pepper to taste
Parsley and feta for for garnish (optional)

Cut of the top of your tomato and gentle remove all the flesh from its inside. Beat 1 egg, add vegetables, 3/4 of the shredded cheese and season it. Pour the mixture into the hollowed out tomato, place on a cookie sheet lined in parchment paper and spray as with a light cooking spray. Sprinkle the remaining cheese on top. Bake for 25-30 mins


Banana Coconut Muffins! Moist and healthy


1-3/4 cups all-purpose flour, spooned into measuring cup and
1/4 teaspoon salt
1-1/2 teaspoons baking powder
1 stick (1/2 cup) unsalted butter, melted
3/4 cup plus 2 tablespoons sugar
2 large eggs
1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)
1 teaspoon vanilla extract
1/2 cup shredded unsweetened coconut

  1. Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan or line muffin tin.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut (the batter will look lumpy).
  4. Pour the batter into the prepared loaf pan and bake for 50-55 minutes / 30 minutes in the muffin tin, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack. Slice while still warm or store in an airtight container.


Turkey Vegetable Soup


Another great way to utilise leftover turkey and turkey bones!!!

Add leftover turkey, as many of your favorite vegetables as possible and 3 cups of vegetable broth. Bring to boil and serve when the vegetables are tender!


Loaded Breakfast Boats


Quick and simple meal that can be eaten anytime of the day!!

You can use any mix of ingredients, here’s what I used!

  • Lettuce
  • Cucumbers
  • Red Onions
  • Red Cabbage
  • Bacon
  • Eggs
  • Grape tomatoes

4.2g carbs, 9.6g fat, 11.1g protein


Easy like Sunday morning Salmon Omelette!


Open faced Salmon omelettes!! Easier than it sounds and soooo good!

4 eggs
2 grape tomatoes (chopped)
1/3 cup onions (chopped)
1 can of boneless salmon in water
Lemon, salt, pepper, hot sauce to taste
1/3 cup Mozzarella and 2 sprigs chives (chopped) to garnish
2 tbsp Milk or water
1 tbsp extra virgin coconut oil

Drain salmon out of the can in a colander and run cold water over for 30 seconds. Using a spoon, press all of the water out of the salmon.   Saut√© chopped onions and salmon in coconut oil in saucepan on medium heat. Beat 4 eggs with a splash or milk or water and add to the salmon and onion saut√©. Sprinkle tomatoes and 1 sprig of chopped chives on the eggs. Turn the stove to medium low heat and cover the saucepan for 7mins. Check for doneness and then serve!

2 servings, 11.4g carb, 27g protein (per serving)