2 cups whole wheat flour (pictured), or 1 cup whole wheat and 1 cup all purpose
1/2 cups butter softened and cubed
2 tsps baking powder
1 tsp baking soda
1 cup blueberries
1 tsp vanilla extract
1/3 cup brown sugar
1 tsp cinnamon
I’ve never made banana bread or muffins before, and seeing my bananas becoming increasingly ripe and having blueberries in the fridge, I thought to make this recipe. The result was combining two different recipes I found online into a new recipe, one that both uses whole wheat flour and one that includes butter for flavor and moisture. Viola! Enjoy.
Preheat oven to 350 degree F. Beat with an electric mixer the softened and cubed butter with the brown sugar until creamy. Add the eggs, vanilla extract and mix. Mash the 2 ripe bananas and add to the wet mixture, beat until combined. In a separate bowl add all dry ingredients except for the blueberries. Slowly add to the wet mixture and use the mixer to combine slowly into a batter.
Pour a tbsp into your either greased muffin pan or muffin wrappers. Place a couple washed blueberries into the cup and then put another 2 tbsp of batter on top. Place blueberries on top of batter. Repeat for each muffin until all batter is gone. Usually makes 11 to 12 muffins.
Bake in the preheated oven for 18-25 minutes or until a toothpick can be inserted in the middle and comes out clean.
A very simple recipe, the healthiest of the flat breads as it is only made of whole wheat flour, salt and water. A couple keys to making this work is to roll it out thin enough and to cook it on a hot enough skillet, otherwise you will have a gummy flatbread that lacks the characteristic brown spots.
1/2 cup whole wheat flour
3 tbsps hot water
Sprinkle of salt, maybe 1/8 tsp
1 tbsp olive oil for cooking
In a bowl, combine wheat flour, salt and 3 tbsp of hot water. Mix together and form into a ball. Work together for about a minute in your hands. Put on a floured surface and roll into a flat piece, as flat as you can make it, maybe 2-3 mm thick.
Heat a skillet with a tbsp of olive oil. On a gas stove I heat it to medium. Cook the bread for about a minute on each side. You should get the characteristic brown spots or bubbles on each side. Serve.
Cut your eggplant into quarters or eighths (cut in the middle width-wise and length-wise and then length-wise again). Spray or cover eggplant on a baking tray with olive oil. Cook at 400 degrees F for 45 minutes.
Run cold water over the eggplant skin and peel off the skin. Take the flesh of the eggplant and put into a food processor. Combine with all other ingredients other than olive oil and blend in processor until creamy.
Top with olive oil and slowly mix in. Put in bowl and sprinkle with parsley for decoration or smokey paprika. Serve with vegetables and/or flatbread. My whole wheat flatbread recipe is here. It is also good salads and on fresh sliced red onion. Cut baby carrots lengthwise for easier scooping.
I started off with a basic ratatouille recipe and it evolved over the weeks so that became tastier and easier to make. This recipe includes ricotta cheese, you can add other cheeses as well such as parmesan and feta.
2 tablespoons olive oil
1 tbsp garlic, minced
2 teaspoons dried parsley
1/2 eggplant, cut into slices and quartered
1 cup shaved Parmesan cheese
1 zucchini, sliced
5 slices red onion
1 cups sliced fresh mushrooms
1/2 cup marinara sauce
1/2 cup whole milk ricotta
Sprinkle of thyme
Preheat oven to 350 degrees F. Coat bottom of 8×8 casserole dish with marinara sauce (pick a pasta or marinara sauce you like, mushrooms, basil, or sausage and cheese for example). Slice vegetables and place them on the tomato base either is rows or on top of each other. I usually do eggplant first, then ricotta, then mushroom and zucchini slices. Top with onion, parmesan, thyme, salt, and pepper. Drizzle olive oil on top. Cover with foil. Bake for 45 minutes. It should come out bubbling and hot.
Some other vegetables that are good in this is sliced sweet potato (so good) and carrots. I’ve tried other squashes and they didn’t quite work but I recommend trying some of your other favorite veggies in this. Great way to pre-prep veggies, cut up in quarters or 9ths and put in foil for future meals.
This is a great way to get in some healthy fruits and protein while feeling like you’re having a treat. Great for breakfast or dessert.
Not really a “recipe” so much but healthy inspo for your sunny day.
1 banana cut down the middle
1/2 cup greek yogurt
Mixed berries of your choice
Almond slices or shivers for crunch
Sprinkle of cinnamon and/or nutmeg
Sprinkle of stevia or drizzle of honey for sweetness
Cut your banana down the middle and place in your banana split bowl or plate. Scoop yogurt on top, add your sweetener of choice, cinnamon and nutmeg. Top with berries and sprinkle on your almonds for crunch. Enjoy!
Great for keto, this salad can go in lettuce cups, on top of salad, paired with a fruit salad or topped on open faced bread. Also great for meal preps as it makes a great high protein meal (50 grams protein).
1/3 12oz can of tuna
1/3 6oz can of crab meat
5 large shrinp, cooked, peeled and cut in quarters
1/8 cup of celery
1 tbsp mayonnaise
Salt and pepper to taste
1/8 tsp Parsley
Cook your shrimp, shell them and cut them into quarters (4 pieces). Chop your celery and add all ingredients together. Mix well and microwave for 30 seconds if you prefer it warm or serve chilled.
Delicious and really easy to make, this is a quick spin on my Grandma’s recipe, salmon loaf. Takes about 15 minutes to assemble and sautee without optional sauce.
1 can salmon or tuna 12 oz or 2 5oz
1 tsp grey poupon or whole ground mustard
1 tsp yellow mustard
1 tbsp panko crumbs (can be removed to make it gluten free or use almond flour)
1 tbsp olive oil
Dash of salt and pepper to taste
Optional sauce (Grandma Ladwig’s recipe)
1 cup milk
2 tbsps flour
1 tbsp butter
1 tsp yellow mustard
1 tsp ketchup
1/2 tsp salt
Combine all ingredients and form into patties. Heat a sautee pan with olive oil until the oil pops in the pan, about medium heat (2 to low on gas stoves power burner). Fry in sautee pan on both sides until browned. Should not take long, maybe a minute or two on both sides. Top with lemon butter, or the sauce below, and have paired with a light salad.
Optional sauce instructions
Melt butter in a saucepan at medium heat. Add 2 tablespoons flour and stir constantly to mix well for 1 to 2 minutes. Gradually add 1 cup of milk and stir constantly to make smooth and thick. Turn heat to low. Add mustard, ketchup, salt and paprika. Stir until blended and smooth. At last minute, turn off heat and add one egg. Stir and blend thoroughly. Do not reheat. Serve over salmon cakes or on the side.
The delicious combo of the sweet blueberries, creamy goat cheese and the roasted beet is a lively twist on the usual dinner salad. Add walnuts or chicken for more protein or keep it light by skipping the dressing!
Slice or cut your beets into quarters, brush with olive oil, salt and pepper on each side, and bake in oven at 380 degrees Fahrenheit for 20 minutes if in slices, or 40 minutes if in large quarters. My recommendation is to cut in 1/4 inch slices, roast for 20 minutes at 380 degrees and you’ll end up with crispy edges with a taste almost like a potato chip. Prepare red onion, avocado, blueberries and toss with spinach. Once the beets are ready toss them in the salad, salt and pepper to taste and dress with desired dressing. My homemade caesar dressing can be found here. Easy and delicious! beet salad beet salad
This is a delicious recipe that is better frozen for a day before serving. Not gluten free although if you remove the rye bread it could be made gluten free.
+ 1 lb of 80/20 beef
+ 1 cup of rye bread turned into bread crumbs using the food processor
+ 1/2 a cup of Parmesan, I used shavings and chopped in food professor with bread instead of the processed powder
+ 1 tsp each salt and pepper
+ 1 egg
+ 1 clove of garlic, minced
+ 1 tbsp parsley
+ 3/4 cup water after all other ingredients are combined, added 1/4 at a time
Combined all ingredients, except for water. Form into 1.5-2 inch balls. Fry each meatball in olive oil on each side. Dry on paper towels.
Freeze them if you make a day before. Freezing them changes it from a softer texture to firmer meatballs.
Re-warm in oven with or without marinara sauce for 30 mins at 380 degrees Fahrenheit.I have other recipes on my blog, just click “recipes” below to see everything under that category. I also do psychic readings, specializing in relationships, love, financial planning, pet readings, self healing, career and other areas.
This recipe is great for those of you either on a budget or looking for comfort food dumplings (shu mai) without the flour wrapper. Gluten free!
1 lb ground pork
2 tbsp soy sauce
10 water chesnut slices minced
1 tsp sesame oil
1 tbsp sherry or chinese white wine
5 mushrooms (shitake or button)
2 tbsp minced ginger
2 tsp cornstarch
1 tsp salt
1 tbsp pepper
Mince water chesnuts, scallion, and mushrooms together either in a food processor or by hand. Mix with other ingredients. Ball into 1.5 inch diameter balls and place on ungreased cookie sheet. Cook for 20 minutes at 375 degrees until browned on edges. These can also be steamed in a bamboo steamer, be sure to use some lettuce on the bottom so that they do not stick.
Serve with your favorite dipping sauce. Works well with soy and sugar, peanut sauce, BBQ and honey mustard with horseradish (spicy).
I do psychic readings as well, helping my clients in areas of holistic health & fitness, weight loss, relationships, careers and spirituality. Check out my Reading page on the navigation bar above or click the link.Shu Mai Recipe
I’ve been making spanakopita for years. The crusty filo dough is the perfect delivery system for this Greek spinach and cheese mixture. You can also ditch the filo and warm up the spinach and cheese mixture into rolled zucchini strips, eggplant or use as a side dish to any meal. spanakopita
1/2 cup ricotta
1/2 cup crumbled feta cheese
1 10oz package of chopped spinach
1/2 cup fresh parsley chopped fine
1/2 sauteed onion in olive oil
1 tsp minced garlic
1/2 tsp dill
2 tbsp olive oil
1 package filo dough (found in frozen dessert section at your grocery store)
Mix all ingredients except the filo dough and the olive oil in a bowl. Sprinkle about 1/4 tsp of salt over mixture. Fold a filo dough sheet in half length wise. Put a couple tablespoons of the mixture at the top of the filo dough about 1.5 inches from the top. Fold the mixture in the filo dough into triangles as shown in the pictures above. Brush olive oil all over your filo triangle and put on a baking sheet. Bake in the oven at 375 degrees Fahrenheit for 25 minutes.
An alternative would be to put filo dough at the bottom of a 8″x8″ square pan and at the top, brushing olive oil over each filo dough sheet. Bake for 40 minutes 375 degrees Fahrenheit.
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Incredibly simple to make, this is a quick dessert recipe one or more people. You probably have a combination of ingredients in your pantry to make some now. Items you can put onto these can vary from different nuts, cayenne pepper for a Mexican kick, cinnamon, white chocolate, blueberries, strawberries, sprinkles, sea salt and many others. Get creative with this fast treat and enjoy! Chocolate Clusters, Chocolate Clusters
1/4 cup chocolate chips (semi-sweet, white, dark or combo)
Place the wax paper on the counter. Arrange your nuts and berries as well as any other ingredients you’d like in a pile. Melt the chocolate chips in the microwave on high for 20 seconds. Stir. If they are not melted put them in for another 20 seconds and stir. Pour over your nut cluster. Place the mixture on wax paper into the fridge for at least 20 minutes. Take out and enjoy.
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Not a difficult recipe, I intuitively came up with this snack and it is a very healthy 80 calories to boost your energy and end hunger. Keto, low carb, no carb and paleo friendly (sans butter and parm).
1 cup spinach
1/4 avocado diced
1/2 cup broccoli florets
1/2 tbsp butter (optional)
1 tbsp shaved parmesan
Salt and pepper to taste
The quickest way to put this together is to microwave the spinach and broccoli topped with the butter and parmesan for 1 minute on high. If you are going without dairy, you can boil both greens in some water until the broccoli is bright green. If using dairy, stir the spinach after removing from microwave. Dice avocado and put on top of the spinach and broccoli mix.
So satisfying, all 3 greens are healthy and hunger suppressing vegetables. Spinach and avocados act like diuretics so help you to lose water weight. Great for after workout or as a mini meal.
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This is a lovely, rich filling recipe for those of you on carb reduction meal plans such as keto, South Beach, etc. Gluten free, low carb. I had this in a New Orleans restaurant and decide to make it home for myself.
Salmon, Shrimp and Portabella Mushroom Ponchatrain Recipe
1/4 cup butter
1/4 cup half & half or heavy cream
Tsp of garlic, minced
1/2 cup spinach leaves
1 tsp parsley
Ground pepper to taste
1/2 cup portabella mushrooms
Fish or chicken
Melt the butter in a saucepan and saute your garlic and mushrooms. Add your quarter cup of cream or half-and-half. I find half and half to be rich enough for me but you can add heavy cream if you would like it to be creamier. Add other spices and wilt the spinach in the sauce. A squeeze of lemon could be added here if you wish but I find it’s not necessary and not part of the original recipe.
Pour over chicken and shrimp, fish and crab meat, or fish and shrimp. This goes great on vegetables as well.
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Working on reducing the processed carbohydrates in your meal plans? This is a hearty meal that is full of flavor.
1 lb ground beef, sirloin
2 slices sharp cheddar
1/2 cup parmesan
1 bottle of Marinara of your choice (look for low to no sugar)
5 portabella mini mushtooms
1 tbsp basil
1 tbsp oregano
1 tbsp parsley
1/4 cup onion diced
2 cloves garlic
1 small whole fat ricotta cheese (<8 oz)
Saute your garlic and onions lightly in olive oil. Brown your beef, mix in the onions, garlic and spices. Add about 1/3 of marinara and mix.
Heat oven to 375 degree degrees Fahrenheit. In a baking dish layer the zucchini in thin strips, smear the ricotta on the zucchini. Top with sliced mushrooms, meat mixture and any other vegetables you prefer. Add another layer and top it all with marinara, then cheddar cheese and parmesan. Bake for 20 mins covered in foil, remove foil, then bake for another 10 minutes.
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Sauté your chicken, mushrooms and bacon in butter. When your chicken is browned on one side, flip it, along with the mushrooms and bacon. When the 2nd side of your chicken is starting to brown, put the swiss cheese and parmesan on top and cover for 1 minute. Uncover and place the bacon and mushrooms in a paper towel to soak up the grease. Sauté your red onion quickly while your bacon and mushrooms are drying. Place your chicken over a bed of spinach, salt and pepper to taste. Top with dried bacon, mushrooms, red onion and diced tomatoes. Either squeeze the mustard in a zig zag pattern on top or put off to the side for dipping. Enjoy! swiss chicken recipe, swiss chicken recipe, swiss chicken recipe Need weight loss advice or other guidance from your archangels and guides? I provide readings, most done within 24 hours. Feel free to schedule a session on my readings page.