Healthy Mediterranean Cooking at Home

Tag Archives: muffins

 

The exact history of quick bread is not known, but most quick breads were not developed until the 18th century, after the discovery of the first leavening agent, ‘pearlash’. The first published recipe to call for pearlash — a type of gingerbread — was published in 1796 by Amelia Simmons. It was the beginning of a chemical leavening revolution that would spread around the world.

The early colonists had hardwood forests as a resource. Aside from being a logical building material and fuel, hardwoods provided another important resource, ashes. Ashes were a major export two hundred years ago, both to Canada and Britain. They were valuable for sweetening gardens and for providing lye for making soap. They were also a source of potash and its derivative, pearlash, which proved to be a leavening agent.

To make pearlash, you first have to make potash and to make potash, you first have to make lye. To make lye, you pass water through a barrel of hardwood ashes over and over. To make potash, you evaporate the lye water until you have a solid. Pearlash is a purified version of potash. It is an alkaline compound and when paired with an acidic ingredient, such as sour milk, buttermilk or molasses, will produce carbon dioxide bubbles, the very same thing that yeast produces. Pearlash was used primarily in the seventeenth and eighteenth centuries, but because of its bitter aftertaste, it not did not replace yeast and was eventually replaced by saleratus (baking soda).

Baking soda comes from several sources, but the bulk of it is derived from an ore called “trona” which is mined in the Green River Basin in Wyoming. (Technology is being developed now to produce baking soda from sea water.)

When baking soda is heated, it slowly breaks down into sodium carbonate, water and carbon dioxide. When mixed with something acidic and wet, it starts producing carbon dioxide right away without waiting to be heated.

The next step after developing baking soda (which only worked when there was something acidic in a batter) was to create a “combination” powder which just needed to get wet to become active. To do this, baking soda was combined with a powdered acid, along with a little cornstarch, to keep the two dry and inactive. Scientists next added a second powder, cream of tartar, (a fruit acid that accumulates on the inside of wine casks as a wine matures) to the combination.  When baking soda and cream of tartar are moistened in a batter or dough, they begin to react to each other right away producing carbon dioxide bubbles.

This combination powder is still a very effective leavening agent, although it has a couple of drawbacks. It is “single acting, meaning that when it’s mixed into a batter or dough, it starts and finishes its reaction then and there. When you bake with it, you must get whatever you’re making into a preheated oven as quickly as possible before the bubbles begin to disappear. The second drawback is, that no matter how dry these combination powders are kept, they lose their potency after a short time.

Double acting baking powder is single acting baking powder taken one step further. The baking soda is still there, but the cream of tartar has been replaced by two acids, one like cream of tartar that reacts to the baking soda as soon as it’s wet and the other agent that doesn’t begin to react until it’s heated. This means you can be more leisurely about getting a dough or batter into the oven.

Like single acting baking powder, double acting baking powder contains a little cornstarch to prevent the baking soda and acids from reacting. However, it too will lose its leavening ability after about six months. Baking powder should be stored at room temperature in a dry place. A cabinet or pantry away from the sink or heat source is a perfect place. Do not store baking powder in the refrigerator, as it may shorten the shelf life due to condensation that occurs on the can.

Make Your Own Baking Powder

If you have run out of baking powder you may be able to make a substitution by using the following:  for one teaspoon baking powder = mix 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda. If you are not using the mixture immediately, add 1/4 teaspoon cornstarch to absorb any moisture in the air and to prevent a premature chemical reaction between the acid and alkali.

When baking powder was fairly new, bakers felt that it was going to replace yeast for all bread baking. It produced the same gas that yeast did (carbon dioxide) and its action was indeed “quick” compared to that of yeast. It has, in fact, replaced yeast as a leavening agent for cakes almost entirely, but not in bread dough. Quick breads cover a wide range of baked goods from biscuits and scones that are made from a dough,to muffins and loaves that are made from a batter. They can be large or small, savory or sweet. The major thing that identifies them is the fact that they are, as their name implies, quick to make.

Quick breads can be made from many kinds of ingredients. Banana bread and pumpkin bread are popular, but for the gardener with too much zucchini, a good zucchini bread recipe is a great way to use up some of that surplus squash. Zucchini, a green striped squash with a sweet flavor, is excellent to use in a quick bread. Modern squash, like zucchini, are descendants of plants that were first cultivated around 10,000 years ago, in what is today Mexico and Guatemala. Evidence suggests these ancient squash were originally grown for their seeds before eventually being bred as a vegetable. Shortly after Europeans arrived in the Americas, they began bringing squash back to Europe. The Italians are credited with breeding today’s modern zucchini from the original American squash.

How to keep your Zucchini Bread healthy:

  • Substituting whole wheat flour for white flour adds fiber and you’ll get about 3 grams of fiber in each serving.
  • Applesauce is a naturally fat-free ingredient that can be substituted for oil in many recipes.
  • Yogurt, an excellent source of calcium, phosphorus, riboflavin (vitamin B2) and iodine, is another ingredient that can be substituted for some of the oil in recipes.
  • Use sugar (Truvia or Domino Light) and whole egg substitutes (Egg Beaters) to reduce fat and calories in baked goods.
  • Zucchini is the low-calorie, naturally fat-free secret ingredient and hidden vegetable in the recipes below. A cup of zucchini used in a recipe contributes essential nutrients and keeps the bread moist.
  • Add nuts. They are lower in saturated fats, higher in mono and polyunsaturated fatty acids and an excellent source of omega-3 essential fatty acids.

Zucchini Chip Bread

Ingredients:

  • 3 cups all-purpose flour (or 1-1/2 cups whole wheat pastry flour and 1-1/2 cups of all-purpose flour.
  • 3/4 cups sugar or sugar substitute blend equivalent to 3/4 cups of sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 3/4 cup refrigerated egg substitute
  • 1/2 cup unsweetened applesauce
  • 1/2 cup canola oil
  • 1 tablespoon finely shredded orange peel
  • 2 teaspoons vanilla
  • 2 cups shredded zucchini
  • 1 cup chopped walnuts, toasted
  • 1 cup semisweet chocolate pieces

Directions:

Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.

In a large bowl combine flour, sugar, baking soda, nutmeg, salt, cinnamon and baking powder. In a small bowl combine egg substitute, applesauce, oil, orange peel and vanilla; add to flour mixture. Stir until just moistened. Fold in zucchini, walnuts and chocolate pieces.

Divide mixture evenly between the two prepared pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on a wire rack 10 minutes. Remove bread from pans and cool completely on wire racks. For easier slicing, wrap and store overnight before serving. Makes 2 loaves (24 servings).

Vegan Gluten Free Zucchini Bread

Wet Ingredients:

  • 2 cups grated fresh zucchini
  • 1 cup organic applesauce
  • 3/4 cups granulated sugar
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar

Dry Ingredients:

  • 1 cup white sorghum flour
  • 1 cup gluten free all purpose flour (Bob’s Red Mill or King Arthur)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum

Directions:

Preheat oven to 350 degrees F.

In a large mixing bowl, combine zucchini, applesauce, sugar, oil, vanilla and apple cider vinegar.

Whisk together the dry ingredients in a separate bowl and sprinkle over the wet ingredients. Mix thoroughly.

Pour batter into a lightly greased (9×5) loaf pan.

Bake for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean.

Cool for 10 minutes before removing from the pan. Place the bread on a cooling rack and allow to cool completely before serving.

Zucchini-Carrot Muffins

Yield: 12 muffins

Ingredients:

  • 2 cups all-purpose flour (or 1 cup of all purpose flour and 1 cup of whole wheat pastry flour)
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 2 eggs or 1/2 cup refrigerated egg substitute
  • 1/2 cup vegetable oil
  • 3/4 cups sugar or sugar substitute equivalent
  • 1 small zucchini, shredded (3/4 cup)
  • 1 small carrot, grated (1/2 cup)
  • 1/2 cup sunflower seeds

Directions:

Heat oven to 350 degree F. Coat the wells of a standard-sized (12)  muffin pan with nonstick cooking spray.

Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon and cloves in a large bowl.

Mix eggs, oil and sugar in a medium-size bowl. Whisk for 30 seconds to dissolve sugar. Stir in shredded zucchini and carrot.

Stir egg mixture into flour mixture. Stir in sunflower seeds. Divide batter equally among muffin cups, a slightly heaping 1/4 cup in each.

Bake for 23 to 25 minutes or until lightly browned. Remove from pan to wire racks to cool.

Zucchini Pancakes

Ingredients:

  • 1 pound zucchini, shredded
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped red onion
  • 1/2 cup finely shredded Parmesan cheese
  • 1/2 cup white whole wheat flour
  • 1/2 cup refrigerated egg substitute
  • 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • Nonstick cooking spray
  • 1/4 cup light dairy sour cream with chives (optional)

Directions:

Combine the zucchini and salt in a large bowl. Let stand 30 minutes. Place zucchini in a strainer and press firmly with a rubber spatula to force out water.

Combine zucchini, 1/2 cup red onion, the Parmesan cheese, flour, egg, 1 tablespoon olive oil, garlic powder and pepper in a large bowl. If the batter is not thick enough to hold together, add a little more flour, one tablespoon at a time, until the mixture is the right consistency.

Lightly coat a large skillet or griddle with nonstick cooking spray. Add 1 teaspoon olive oil to skillet and heat over medium heat. Using 1/4 cup zucchini mixture per pancake, drop zucchini mixture onto hot skillet, leaving 2 to 3 inches between mounds. Flatten mounds to about 1/2-inch thickness. Cook pancakes about 4 minutes or until golden brown, carefully turning once halfway through cooking.

Keep pancakes warm in a 300 degree F oven while cooking the remaining pancakes. If desired, top pancakes with sour cream .

Zucchini Scones

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup butter, cut up into small pieces
  • 1/2 cup refrigerated egg substitute or 2 eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 cup shredded zucchini
  • 1/2 cup miniature semisweet chocolate chips or finely chopped pecans

Directions:

Preheat oven to 400 degrees F.

In a large bowl,  stir together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, nutmeg, baking soda and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture.

In a small bowl, combine egg and buttermilk; stir in zucchini and chocolate pieces or pecans. Add the buttermilk mixture all at once to the flour mixture. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut dough circle into 12 wedges.

Place dough wedges, 2 inches apart, on ungreased baking sheets. Bake for 13 to 15 minutes or until edges are light brown. Remove scones from the baking pans and cool on a wire rack. Serve warm. Makes 12 scones. Scones freeze and reheat well.

Zucchini Cornbread

Ingredients:

  • 1/2 cup (1 stick) unsalted butter or butter alternative, such as Smart Balance (or 1/4 cup butter and 1/4 cup applesauce)
  • 2 large eggs, lightly beaten or 1/2 cup refrigerated egg substitute
  • 1/2 cup buttermilk
  • 1 large zucchini (about 10 ounces)
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup sugar or sugar substitute equivalent
  • 1 teaspoon baking powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 3/4 cup medium-grind cornmeal

Directions:

Position a rack in the middle of oven and preheat to 350° F. Coat a 9 x 5 x 3″ loaf pan with cooking spray.

Melt the butter in a small saucepan over medium-high heat or in the microwave. Set aside and let cool. Whisk in (applesauce if using) eggs and buttermilk.

Trim zucchini ends. Thinly slice five 1/8″ rounds from 1 end of the zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to the bowl with the butter mixture and stir until well blended.

Sift both flours, sugar, baking powder, salt and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices on top of the batter down the center in a single layer.

Bake bread until golden and a tester inserted into the center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. Store airtight at room temperature.

Zucchini Cake with Cream Cheese Frosting

Ingredients:

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 6 egg whites
  • 1 cup natural applesauce
  • 1 1/2 cups white sugar or sugar substitute equivalent
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 1 cup finely chopped walnuts

Cream Cheese Frosting

  • 12 ounces reduced fat cream cheese
  • 3/4 cups confectioners’ sugar
  • 1 ½ teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan.

Combine egg whites, applesauce, sugar, grated zucchini and vanilla in the bowl of an electric mixer. Beat until well mixed.

Combine the flour, baking soda, salt, baking powder and cinnamon in a large measuring cup and add to the egg mixture. Mix on low speed until just combined. Fold in the walnuts with a spatula.

Pour batter into prepared pan. Bake for 45 minutes.

To make the frosting:

Beat cream cheese, confectioners’ sugar and vanilla in the bowl with an electric mixer on medium speed until smooth. Spread on the top of the cake. Chill before serving.


How is New Year’s Day Celebrated Around the World?

Celebrating New Year’s Day is one of the oldest customs around the world. Ringing church bells, tooting horns and ear-piercing shrieks echo throughout the world on this holiday. Since this festival marks the beginning of the year, New Year’s Day is thought of as a perfect time for a “clean start”, so people worldwide resolve to act better in the year just beginning than in the year just ended. Many New Year’s traditions are similar, but some are different. Here are some interesting customs, past and present, around the world.

In the United States, New Year’s Day is observed on January 1st and, for many, it is a day of recovery from the New Year’s Eve celebrations the previous night. In some towns and cities, parades are held and special football games are played. The birth of the first baby in the New Year is often celebrated with gifts to his or her parents and appearances in local newspapers and on local news shows. Many people make New Year’s resolutions. These are usually promises to themselves that they will improve something in their own lives. Common New Year’s resolutions are to stop smoking or drinking alcohol, to lose weight, exercise more or to live a healthier lifestyle.

People in China celebrate this holiday for several weeks between January 17th. and February 19th., at the time of the new moon. The Chinese called this time of feasting and celebrations Yuan Tan. Lanterns illuminate the streets as the Chinese use thousands of lanterns “to light the way” for the New Year. The Chinese believe that evil spirits roam the earth at the New Year, so they let off firecrackers to scare off the spirits and seal their windows and doors with paper to keep the evil demons out.

In Scotland, the New Year is called Hogmanay. In many of the villages barrels of tar are set afire and then rolled down the streets. This ritual symbolizes that the old year is” burned up” and the new one is allowed to enter.

In Great Britain the custom of “first footing” is practiced. The first male visitor to the house, after midnight, is supposed to bring good luck. The man brings a gift of money, bread, or coal, to ensure the family will have plenty of these in the year to come. The first person must not be blond, red-haired, or a women, as these are supposed to be bad luck.

New Year’s Day is also the Festival of Saint Basil in Greece. Children leave their shoes by the fireside on New Year’s Day with the hope that Saint Basil, who was famous for his kindness, will come and fill their shoes with gifts.

The Jewish New Year is called Rosh Hashanah. It is a holy time when Jews recall the things they have done wrong in the past and then promise to do better in the future. Special services are held in the synagogues, children are given new clothes and bread loaves are baked to remind people of harvest time.

The Indian New Year’s Day begins with a festival of lights called Diwali. Cards and gifts are exchanged and people finish off any uncompleted work.

Iran’s New Year’s Day, which is in March, celebrates not only the beginning of the new year according to the solar calendar, but also bahar, “the beginning of spring.”

On New Year’s Day in Japan, everyone gets dressed in their new clothes and homes are decorated with pine branches and bamboo–symbols of long life.

The French New Year is “Jour des Etrennes”, or Day of New Year’s Presents. Dinner parties are held for the entire family, where presents are exchanged.

In other European countries such as Italy, Portugal and the Netherlands, families start the New Year by first attending church services. Afterwards, they visit friends and relatives. In Italy boys and girls receive gifts of money on New Year’s Day. Some very old and popular customs in Italian history include:

Throwing pots, pans, and clothes out of the window to let go of the past and move toward the future.

Light a Christmas log before New Year’s Day to turn away evil spirits (who don’t like fire) and invite the Virgin Mary to warm the newborn Jesus.

Wearing red underwear for good luck.

 

It is fun to entertain your friends and family on New Year’s Day. It is a day of new beginnings, a return to normalcy after the craziness of the holidays, and it holds all of the hope and possibilities for the coming year. To make things as simple as possible, I suggest a New Year’s Day Brunch as a low stress, comfortable way to celebrate with friends and family. Plan a casual and comfortable party filled with delicious breakfast type foods, that can be prepared ahead of time and heated before serving.

The breads can be baked several days ahead or even frozen. The quiches can be baked a day ahead and reheated in a moderate oven. Depending on the number of people you are entertaining, you may need to make double the amount of quiches.The fruit salad can be made a day ahead and chilled.

Brunch Menu:

Bloody Mary

Fresh Fruit Salad

Zucchini, Tomato, and Swiss Cheese Pie

Mushroom Bacon Potato Crust Quiche

Banana-Chocolate Chip Muffins

Maple Nut Scones

Pot of Coffee

Christmas Cookies

 

 

Bloody Marys

Serves: 6 servings

Ingredients

  • 6 limes, juiced
  • 1 tablespoon celery seeds
  • 3 tablespoons grated fresh or prepared horseradish
  • 2 quarts tomato juice, chilled
  • 2 tablespoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups vodka, chilled in the freezer
  • Celery stalks, for serving
  • Cucumber spears, for serving
  • Handful fresh parsley stalks, for garnish

Directions

Combine the lime juice, celery seed, and horseradish in a pitcher. Stir the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, hot sauce, and Worcestershire sauce; season with salt and pepper. Stir everything together to combine.

Divide the vodka among 6 tall, chilled glasses filled with ice. Fill the glasses with the bloody mary mix and stir well. Add celery, cucumber and parsley to each glass and serve.

 

Fresh Fruit Salad

8 servings

Ingredients

  • 2 cantaloupe melons cut into chunks
  • 1 honeydew melon cut into chunks
  • 3-4 kiwi, cut into slices
  • 1 bunch grapes, halved
  • 2 pineapple (cut into chunks)
  • 2 quarts strawberries (tops removed)
  • 1/2 cup orange juice

Combine fruit in large serving bowl. Drizzle in orange juice.

 

Zucchini, Tomato and Swiss Cheese Pie

Ingredients:

  • 1 tablespoon unsalted butter, room temperature
  • 1/4 cup bread crumbs
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 medium tomatoes, seeded and diced
  • 3 medium zucchini, quartered lengthwise and thinly sliced
  • 1 teaspoon fennel seed
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 large eggs
  • 1/3 cup milk
  • 1/4 pound grated Swiss or mozzarella cheese
  • 3 tablespoons grated fresh Parmesan cheese

Directions:

Preheat oven to 375º F. Spread the 1 tablespoon butter on the bottom and sides of a 9 inch pie plate, then sprinkle the bread crumbs all over the sides and bottom. Allow whatever loose crumbs are left to just sit on the bottom.

Heat a large skillet over medium heat. Add the olive oil and the onion. Sauté until translucent, then add the garlic and sauté for another 3 minutes.

Stir in the diced tomatoes and sauté another 5 minutes. Raise the heat to high. Mix in the zucchini, fennel seed, salt and pepper. Cook about 5 minutes more. Remove the pan from the heat and cool 5 minutes. (The recipe may be prepared in advance to this point and chilled up to 24 hours. Bring to room temperature before proceeding.)

Beat the eggs in a large bowl. Stir in the milk, then mix in the zucchini mixture. Pour half into the prepared pie plate, top with the Swiss cheese, then pour on the remaining vegetable mixture. Sprinkle the Parmesan cheese all over the top.

Bake 30 minutes, or until a knife inserted in the center comes out clean and the top is golden brown. Let sit 10 minutes before cutting.

Mushroom Bacon Potato Crust Quiche

CRUST

  • 1/2 cup grated onion
  • 1 teaspoon salt
  • 1 teaspoon dry thyme
  • 1/4 cup unbleached All-Purpose Flour
  • 1 1/2 pounds Idaho potatoes, peeled
  • Olive oil for brushing crust

FILLING

  • 2 tablespoons olive oil
  • 2 1/2 cups (1 large) leek, sliced, washed, and drained
  • 4 cups sliced mushrooms
  • Salt and pepper to taste
  • 1 cup grated Fontina or Swiss cheese
  • 5 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon Worcestershire sauce
  • 5-6 slices Canadian bacon or ham

 Directions:

Preheat oven to 450°F. Grease a 9- or 10-inch deep-dish pie pan.

Set up a strainer over a bowl.

Grate the onions into the strainer and drain for 10 minutes, pressing out the extra liquid.

When the onions are drained, transfer them to a bowl and combine them with the salt, thyme and flour.

Grate the potatoes into the strainer. Press out any extra liquid, then combine with the onion mixture, mixing to combine.

Pat the mixture into the prepared pan bottom and up the sides.

After 25 minutes, brush the potatoes with oil, then bake for 15 minutes more, until the edges are golden brown. Remove from the oven and turn the oven temperature to 350°F.

While the crust is baking, heat the olive oil in a large skillet over medium-high heat. Add the leeks and mushrooms and cook until the leeks are wilted, and the mushrooms give up their liquid. Season with salt and pepper to taste.

Cover the baked crust bottom with Canadian bacon. Spread the vegetables over the bacon and sprinkle the cheese evenly on top.

Whisk the eggs, milk and Worcestershire together, and pour slowly over the vegetables. Return the quiche to the oven and bake for another 25 to 30 minutes, until the center is set. Remove from the oven and cool for 10 minutes before slicing. Serve warm.

 

Banana-Chocolate Chip Muffins

Ingredients:

  • 1 2/3 cups white whole wheat flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup egg substitute
  • 1/4 cup canola oil
  • 1/4 cup fat-free (skim) milk
  • 1 teaspoon vanilla
  • 1/2 cup semisweet chocolate chips

Directions:

Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.

In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon and salt.

In medium bowl, beat bananas, egg substitute, oil, milk and vanilla with a fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.

Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

Makes 12 muffins.

maplenutscones

Maple Nut Scones

Ingredients

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, cut into small cubes
  • 1/2 cup pecans or walnuts
  • 1/2 cup quick cooking oats
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Topping

  • 3 tablespoons butter, melted
  • 1/4 cup maple syrup
  • 1/4 cup packed brown sugar
  • 1/4 cup quick cooking oats

Directions

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper.

In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the pecans and oats.

Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.)

Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into six wedges and place them on the prepared baking sheet.

Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.


It’s morning, you’re in a rush, and you’re craving carbs but want to eat sensibly. Do you grab toast, a croissant, or a muffin at a coffee shop? Consumer Reports’ experts rated the nutrition of nine breakfast breads and found the winner was whole-wheat bread, which rated very good for nutrition, with 110 calories, a half-gram of fat, and 5 grams of fiber per slice.

Worst of all, with a nutrition rating of poor, was a heavyweight blueberry muffin with 610 calories, 32 grams of fat, and 40 grams of sugar. That’s more than a quarter of a day’s calorie limit for most people, about a half-day’s suggested intake of fat, and the equivalent of about 10 teaspoons of sugar.

You can make your own healthy breakfast breads and package them in individual portions for a quick “grab and go” breakfast.  Healthy breakfast breads are low in fat but utilize whole grains, fruits and nuts to give them taste.

Try some of the recipes below.  The Strawberry Muffins in the first recipe are a big hit in my family and no one ever suspects that they are only 140 calories.

Fruit Muffins

12 Muffins

Ingredients:

  • 1 cup all-purpose flour and 1 cup whole-wheat flour or 2 cups Eagle Ultra Grain flour
  • 1/2 cup sugar (or 1/4 cup light sugar mixed with Stevia)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  •  1/4 cup egg substitute
  • 4 tablespoons canola oil
  • 1 teaspoon ground cinnamon
  • 3/4 cup orange juice
  • 1 1/4 cup diced strawberries other fruit in season
  • 1/2 cup sliced almonds or other nuts

Directions:

Preheat the oven to 350 F. Spray  a 12 cup muffin tin with cooking spray.

In a large mixing bowl, combine the flours, sugar, baking powder, baking soda, cinnamon and salt. Stir to mix evenly.

In a separate bowl, mix the egg substitute, oil and orange juice. Add to the flour mixture and blend just until moistened but still lumpy. Stir in the chopped fruit and half of the nuts..

Spoon the batter into the prepared pan, filling each cup almost to the top.  Sprinkle remaining nuts onto each muffin and bake until springy to the touch, about 25 minutes. Let cool for 5 minutes, then transfer the muffins to a wire rack to cool completely.

Cinnamon Yogurt Scones

Hershey and King Arthur make cinnamon chips. If you cannot find cinnamon chips in the baking section of your supermarket, add an extra 1/2 teaspoon of cinnamon and an extra 1/4 cup of nuts in place of the chips.

8 servings

Ingredients:

  • 2 cups unbleached all purpose flour or Eagle Ultra Gain flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter or Smart Balance Blend, chilled, cut into 1/2″ cubes
  • 1 teaspoon ground cinnamon
  • 1/3 cup cinnamon chips
  • 1 6 oz. container Light Vanilla Yogurt
  • 3 tablespoons milk
  • 1/2 cup chopped pecans, optional 

Directions:

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

In a medium bowl add the flour, brown sugar, baking powder, baking soda and salt.  Mix lightly with a whisk.  Add the butter and use a pastry cutter or your hands to mix in the butter to make a coarse meal.  Add the cinnamon, chips and nuts (if using)  and stir to combine.  Add the yogurt and milk and mix just until the dough begins to come together.  

Turn out onto a lightly floured board or counter.  Pat the mixture together to make an 8 inch circle.  Use a bench scraper or long knife and cut into 8 wedges.  Place on the prepared baking sheet. Bake 14-16 minutes or until the scones are lightly browned, crispy and a tester comes out clean.  Cool on a wire rack.

Yogurt-Zucchini Bread with Walnuts

Ingredients:

  • 1 cup toasted walnuts, chopped (4 ounces)
  • 2 cups all-purpose flour or Eagle Ultra Gain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons sugar (instead use a light sugar; half regular sugar and half Stevia)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup fat-free plain Greek yogurt
  • 1 cup coarsely grated zucchini (from about 1 medium zucchini)

Directions:

Preheat the oven to 325°. Coat a 9x5x3-inch metal loaf pan with cooking spray and flour the bottom of the pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Pour the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf has risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before removing from baking pan and serving.

Tips:

To toast the nuts: Spread the walnuts in a pie plate and bake in a 325 degree oven for about 8-10  minutes

The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.

Quick and Easy Cinnamon Coffeecake

Serve this cake with fruit salad on the side.

Yield: 12 servings.

Spelt (Triticum spelta) is a grass, one of the ancestors of modern wheat (Triticum aestivum). It originated in southeast Asia and is probably the “wheat” that was used around the Mediterranean 9,000 years ago. It came to Europe with traders from the Middle East and remained a favorite grain there until the 19th. century and the development of modern strains of wheat. It contains more protein, fat and crude fiber than wheat but it is very soluble (i.e. will dissolve easily), and thus is easy to digest. Because of its greater amounts of protein and fat, it is known as a high-quality energy source for athletes or anyone needing long periods of stamina.

It is not a gluten free flour as some people think.

In baking, spelt behaves like whole wheat flour and has a wonderful nutty flavor. It can be used just as you would whole wheat flour and substituted for the same in any of your favorite recipes. It can also be used in combination with other flours or, like the recipe below, it can be used on its own.  Spelt flour should be stored in the refrigerator.

Ingredients:                                                                                                                                                                                                                                              

  • 1/3 cup (5 1/3 tablespoons) soft butter or Smart Balance Blend
  • 1 cup brown sugar, packed
  • 2 large eggs, beaten
  • 1/2 cup low-fat milk
  • 1 1/2 cups spelt
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom

Directions:

Preheat your oven to 350°F.  Lightly spray a 8- or 9-inch square cake pan with cooking spray.

Cream the butter and sugar together. This is a very important step to keep the cake light.

Beat in the eggs, one at a time, until the mixture is fluffy. Stir in the milk.

Combine the dry ingredients together in a medium bowl and add to the wet ingredients. Mix until blended.

Pour into prepared pan. Bake for 30 to 35 minutes. Cool before cutting.

Drizzle the top with a powdered sugar glaze if you have a sweet tooth.

Glaze:

  • 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon buttermilk or whole milk

Combine all the ingredients in a small bowl and drizzle over the top of the cake.

Flaxseed Blueberry Pancakes

Buckwheat flour is Gluten Free, leading people with gluten intolerance to seek it out as a flour alternative. Many grocery stores carry buckwheat flour and buckwheat blends.

Individuals with gluten intolerance should be careful about where they purchase their buckwheat flour. It is often made in facilities which process wheat, and contamination is possible. It may also be blended with wheat as a filler, so be sure the buckwheat flour you buy is clearly labeled as “gluten free.” Plain buckwheat flour can be used in an assortment of foods including pancakes and noodles.

Although buckwheat is treated like a cereal crop, it is actually a plant, not a grass. The fruit of buckwheat is what is harvested and eaten after the hard outer husk has been pulled away.  Two things that have made it a popular choice of crop around the world are that the plants thrive in poor growing conditions and mature quickly. In addition to making buckwheat flour from the buckwheat harvest, it is sold in a cracked form for groats that can be steamed or boiled for puddings and porridge. Buckwheat is also planted as a cover crop for beekeeping, since it produces a high volume of flavorful nectar.

Buckwheat, whole wheat, flax seeds and blueberries combine to form a breakfast that’s high in fiber, protein and B vitamins. Buckwheat’s nutty taste combines with the sweetness of blueberries and honey to make delicious pancakes so good you’ll forget that they are healthy.

Flaxseed is high in fiber, omega-3 fatty acids and phytochemicals called lignans. Both flaxseed and flaxseed oil have been used to help reduce total blood cholesterol and low-density lipoprotein (LDL, or “bad”) cholesterol levels and, as a result, may help reduce the risk of heart disease.

Makes 6 servings.

Note: For gluten free pancakes replace the whole wheat flour with a gluten free alternative flour, such as, potato starch or almond.

  • 3/4 cup buckwheat flour
  • 3/4 cup whole-wheat flour 
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 3/4 cup skim milk
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 2 cups blueberries (rinsed and set aside), plus extra to sprinkle on top of the cooked pancakes
  • Vegetable cooking spray
  • Maple Syrup

Directions:

In large bowl combine flours, flax seed, baking powder, baking soda and salt. In a separate bowl mix together buttermilk, skim milk, eggs, oil and honey.
Pour egg mixture into dry ingredients and stir just until batter is lightly mixed together. (If the batter appears too thick, add a bit more skim milk to thin.) Lumps are okay and over mixing makes for tough pancakes. Fold in blueberries.

Preheat large skillet over medium heat. Spray skillet with cooking spray. Use 1/4 cup of batter for each pancake. Cook for about 2 to 3 minutes per side on medium-high heat. The pancakes are ready to flip when bubbles start to appear. Turn over only once.
When serving the pancakes, top with extra blueberries and maple syrup

Any leftovers can be refrigerated with waxed paper in between for a mid-week treat. Reheat in the oven or microwave.


You can enjoy foods at a picnic and still walk away with your shorts buttoned. It just means making the right choices—and no, you don’t have to limit yourself to corn on the cob and watermelon. Just skip (most of) the worst choices; the best ones are often just as satisfying.

Choose: Veggies with hummus. Fill up on vegetables first. You can have a full cup of sugar snap peas for 60 calories (0 grams of fat). Add 2 tablespoons of hummus (50 calories, 3 grams of fat) and you have a fiber-rich snack for just a little more than 100 calories.

Choose: A hot dog is a lower calorie meat choice. Enjoy one on a roll with your favorite toppings (with lower-cal toppings like mustard, relish or just a little ketchup) and you’ll come out around 300 calories, 17 g fat.

Choose: Coleslaw can satisfy a craving for something creamy for far fewer calories (83, with 3 grams of fat per cup). Low-cal cabbage is also a rich source of isothiocyanates, compounds that amp up the body’s natural detoxifying enzymes.

Choose: A frozen fruit bar (100 calories, 0 grams of fat) or even a scoop of vanilla ice cream: 140 calories, about 5 grams of fat.

Choose: Light beer.  A 12-ounce bottle generally has a little less than 100 calories. Or go for the best choice of all: zero-calorie flavored seltzer or water.

How To Plan a Healthy Picnic:

Take Advantage of Seasonal Fruits & Vegetables

The more colorful produce you add to your menu, the healthier the meal.  Choose brightly colored summer fruit such as peaches, berries, cherries and watermelon.  Bring some simply grilled vegetables (use a low-fat salad dressing for a marinade) such as corn, zucchini, Portobello mushrooms and red peppers.

Crunchy Appetizers & Low Fat Dips

Pack your cooler with a variety of crisp, raw veggies like cucumbers, carrots, celery, asparagus tips, cherry tomatoes and radishes. Take along a nutritious dip such as hummus, salsa, fat-free bean dip, or low-fat yogurt with herbs and spices.

Take a Second Look at Salads

Potato salad, pasta salad, tuna or egg salad… although they carry the word salad in their name, it does not mean they are calorie controlled, or heart healthy choices! Instead of mayonnaise, use dressings made with less oil and more vinegar to save lots of calories.  Using salad dressings that contain acidic ingredients such as vinegar or citrus instead of mayonnaise not only cuts fat but helps keep foods safer at room temperature.  When making salads use whole grain pasta; try a brown rice salad or whole-wheat couscous salad. Combine cherry tomatoes with green beans and whole-grain pasta and add a little pesto for a nutritious salad that travels well.  Your best bet – use lots of salad greens, cooked beans and raw veggies to make a true salad that will fill you up with fiber without the extra calories.

Add Some Whole-Grains to Add Some Fiber

Breads, rolls, and starchy salads can pile on lots of calories. So always check the food labels to make sure you are making reduced calorie choices when selecting your starches.  In addition, make them whole grain for added nutritional value, as whole grains have additional nutrients and fiber.

Main Dishes can be Healthy & Light (and not necessarily fried)

Skip the fried chicken, and make a variety of wrap sandwiches.  They’re easy, portable, and fun for the whole family.  Start with whole grain wraps and fill them with healthy stuffings such as grilled vegetables, lean cold cuts (turkey, ham, roast beef or chicken with low-fat cheese), grilled chicken, hummus and cucumbers.  Be sure to add lettuce, tomato and other veggies to your wraps for added fiber.  And use mustard, low-fat mayo, or other light condiments to save calories.

Lighten Up the Grill

Buy 93% lean ground beef for burgers (ground turkey breast and veggie burgers are great options too).  Choose from a variety of reduced fat, nitrate-free or turkey hot dogs. Top off your selections with low-fat cheese.  You can also grill skinless chicken breasts, pork tenderloin, or any type of fish for a light and nutritious meal. You will save lots of calories with these heart healthier choices.

Better Beverages

Beat the heat with plenty of ice water, sparkling water, unsweetened iced tea, and an assortment of low-calorie beverages.   Save your calories for the food, and rely on calorie free drinks to hydrate you and quench that summer thirst.  You can mix seltzer with a splash of cranberry juice or any fruit juice for just a touch of flavor without too many calories.

Sweet Indulgences

A colorful fruit platter or fruit salad is sure to satisfy even the most discerning sweet tooth. Don’t forget watermelon. If you must have cake. cookies, brownies, or cupcakes, keep the portions small.  

Here are some ideas for your next picnic menu.

Lemon-Garlic Marinated Shrimp  

12 servings

Ingredients:

  • 3 tablespoons minced garlic
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 1/4 pounds cooked shrimp

Directions:

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.  Transport in a container with an ice pack.

Lighter and Leaner Pimento Cheese                                                                                                                     

Ingredients:

  • 1 cup finely grated Cheddar
  • 1/2 cup finely grated low-fat mozzarella
  • 2/3 cup plain nonfat Greek-style yogurt
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 green pepper, finely chopped
  • 1/2 red pepper, finely chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 6 celery ribs, cut into 4-inch pieces
  • Garnish: paprika

Directions:

In a medium bowl, add the Cheddar, mozzarella, yogurt, chives, salt and pepper, green and red peppers and jalapeno. Stir well to combine. Spread 1 tablespoon cheese mixture into each celery rib. Garnish with paprika.
Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.

Garden Fresh Tortellini Salad

8-10 Servings                                                                                                                                                                                                                                                                     

Ingredients:

  • 1 pound fresh or frozen spinach tortellini
  • 1 pound fresh or frozen cheese tortellini
  • 1 head broccoli (1 pound), broken into florets and tender stems sliced
  • 1 pound carrots, peeled and cut diagonally into ¼-inch slices
  • 3 leeks (white part and 2 inches green), well rinsed, dried, and cut into thin julienne
  • 1 large sweet red bell pepper, cored, seeded, and cut into julienne
  • 1 large sweet yellow bell pepper, cored, seeded, and cut into julienne
  • 1/2 cup chopped fresh basil
  • 1 teaspoon dried thyme
  • Finely grated zest of 1 orange
  • 1 tablespoon grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste

Dressing:

  • 1/2 cup extra virgin olive oil 
  • 1/3 cup balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

1. Cook the tortellini in boiling salted water according to package instructions. Remove from boiling water with a large strainer. Drain thoroughly and place in a large mixing bowl.

2. Keep water boiling and add the broccoli florets, stems, and carrots.  Cook just until tender. Remove vegetables with a large strainer. Drain and combine with the tortellini.

3. Blanch the julienned leeks 1 minute in the boiling water; drain. Add the leeks, red and yellow peppers, and fresh basil to the bowl with the pasta and vegetables; toss to combine.

4.Combine the dressing ingredients and add the thyme, orange zest, and salt and pepper.

5. Pour the dressing over the salad and toss to coat thoroughly. Sprinkle with Parmesan cheese. Serve slightly chilled.

Sweet Potato Muffins

12 muffins

Ingredients:

  • 1 medium sweet potato, peeled and cut into cubes
  • 1 1/2 cups King Arthur whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup unsweetened applesauce
  • 1/4 cup sugar
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons vanilla

Directions:

1. Preheat the oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
2. Add the sweet potato chunks to a pot of boiling water and boil for about 15 minutes. Drain and puree in a blender or food processor or mash well with a fork.
3. In a large bowl, mix together the flour, baking powder, cinnamon, nutmeg, and salt.
4. In another bowl, whisk together the egg, applesauce, sugar, canola oil, and vanilla. Add in the mashed sweet potato and mix again. Add to the flour mixture and mix until just combined.
5. Pour the batter evenly into the prepared muffin cups. Bake for about 15 to 17 minutes until a toothpick inserted into the muffin comes out clean.
6. Remove the muffins from the oven. Let the muffins cool in the pan for 5 minutes and then turn out onto a cooling rack.

Watermelon Squares in Campari                                                                                                                                     

Campari is a bitter, red, aperitif from Italy. It compliments the sweet taste of the watermelon.

Serves 4

Ingredients:

One 5- to 6-pound watermelon, halved lengthwise
1/2 cup Campari (or any Aperitifs of choice)

Directions:

  1. Using a very sharp knife, slice the rind from the bottom of each watermelon half. The halves will now lay flat on a cutting board.
  2. Working from top to bottom, trim the rind from the watermelon flesh in 4 cuts, creating 2 large squares. Cut each square in half to make 4 smaller squares. Cut the squares vertically into thirds. Rotate counterclockwise and repeat the cut. Rotate once more counterclockwise and cut into thirds again.
  3. Serve in large paper cups with 2 tablespoons of Campari drizzled over the top


DESIGN

Design

Office Jockeys

Racing to the weekend

Travel Vagrant

Travelling Made Easier With Our Tips and Tricks

KetoJENic Vibe

Keto Junkie 🥓🥑🍳 Health and Wellness based, Easy Recipes, and Keto Product Reviews

Chefs Nectar

baking blog breakfast cake cakes chaat chaats chicken chicken recipes children chocolate christmas recipes cooking curry cutlet dessert desserts evening snacks family fish fish dishes fish fry fish fry masala fishtarians food foodblog fried snack fruit cake grilled chicken iftar Indian cuisine Indian food indian street food kadai paneer kheema kids kofta curry Koftas methi muffins mughlai Mum mutton mutton curry mutton dish Mutton Koftas non-vegetarian pakoda palak paneer paneer recipe paratha potato potato recipes potato snack punjabi food Ramadan Ramzan Rava Idli raw banana recipes rice samosa shami kebab snacks spinach sweet Sweets tea time vada veg veg curries vegetarian vegetarian recipe veg recipe

Searching for Grady

Sometimes you just have to go back and search for that Younger You

Space Time Bae

Throwing my soul into the cosmos.

Retirement RV Dream

Planning the RV Dream

Bitches That Bake

On a mad one with muffins

Skinny Spatula

Healthy food that feels like a treat

Summer Yule Nutrition

Recipes for Weight Loss by a Registered Dietitian. No Added Sugar, No Refined Grains!

SENIOR ACCREDITED PSYCHOTHERAPIST-Dr.Fawzy Masaoud-LONDON, ENGLAND

NO DESPAIR WITH LIFE AND NO LIFE WITH DESPAIR . Email: dr.fawzyclinic2019@yahoo.com

Mustard Seed Budget

God's blessings in your life and ministry

She’s inspired

Inspired to inspire

Yardy Homemade Cooking Blog

#Homemade Jamaica Cooking Blog,

Dairy Free Indulgence and Yoga Breathwork

Yoga, breathwork and wholesome food. Take back your indulgences dairy-free & guilt free with surprisingly healthy recipes!

Generation of Travelers

Recollections, musings and random thoughts of unsound mind.

Блог красоты и здоровья от LiDea

О себе, о женщинах, об особенностях женского организма, об изменениях, связанных с возрастом. О красоте и здоровье, о том, чтобы сохранить их в условиях дефицита времени. О том, как сделать так, чтобы чувствовать себя королевой, чтобы окружающие видели её в вас.

Life and Life Lessons

discover what's in my heart, let our minds travel and discover, see the world in my head

natinkadrawstheline

Gezeichnetes, Gemaltes, Geschriebenes

All Things Nice

A website about ‘all things nice!’

Karla Sullivan

Progressive old soul wordsmith

STAY AT HOME MOM

Be an observer, and rock your life....

Reign 'n Spain

An American expat living, cooking, and eating in Valencia, Spain.

MODEL ELENA MOLLY MURGU

model elena Molly murgu NYC

Wee Scottish Mum

Easy recipes & meal planning for hungry bellies!

New foody in Switzerland

trying to cook new things

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Chirpy Home

Bringing Happiness to Your Home

✧◝

✧◝(。◕‿◕。)

Fishing Maverick

Gone Fishing

FOOD RECIPES

A variety of recipes that you should try

INFJ PHD

Valuing quiet and solitude in academe.

Food A La Scott

I like to eat a tremendous amount of food and share it with people.

Joy's Food Trips

Food Recipe Ingredients

BRAINCHILD

gehadsjourney.wordpress.com

mrsloveis

The Cooking, The Wedding Planning, The Life, The All.

%d bloggers like this: