Decided to make these on a whim, added some ingredients and voila! Cinnamon muffins. I used a split of whole wheat and white flour so that I had “healthy” with “tasty” in one, but you can go all white flour or all wheat if you’d like. I added vanilla and cinnamon as well. If going whole what maybe experiment adding yogurt to help make it more moist.
1 cup enriched white flour
1 cup whole wheat flour
1 tsp vanilla extract
1 tbsp cinnamon
2 tbsp baking powder
1 cup almond milk, warmed for a minute in the microwave
1/2 tsp salt
1/4 cup cooking oil
Pre-heat oven to 400 degrees. Place all ingredients in a bowl. Stir until mixed. Place in paper muffin cups in muffin pans about halfway in the paper wrapper. Cook for 15 minutes or until the knife or toothpick comes out clean in the middle of a muffin. Makes about 12 muffins.
In a saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Cook over low heat. Let it simmer and stir frequently until sauce thickens and bubbles. Set to the side.
Slice your chicken breasts about 1/4 inch thick and sautee in a quart saucepan in sesame oil or olive oil. Cook your chicken until browned on both sides over medium to medium high heat.
While chicken is cooking slice your zucchini in 1/8 inch thick slices then quarter. Slice your mushrooms 🍄 about 1/4 inch thick.
Add 3 tbsps teriyaki sauce to the chicken saucepan and stir. Let the sauce simmer and be absorbed by the chicken and create a nice carmalization over the chicken. Add your mushrooms, zucchini and peanuts. Stir until zucchini and mushrooms are warmed up but not browned maybe for 2 minutes.
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.
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
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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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.