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Here is my latest version of our favorite sweet snack. My daughter loves duffins and can’t get enough of them. She is always reminding me to make more.

Honestly- I keep forgetting or get too busy- and then remind myself how quick they are to make. I am usually done mixing them before my oven gets to the right temperature.

So, I finally decided to make them as I got back from Trader Joes. I bought dried wild blueberries and planned on adding them to the duffins. I paired the blueberries with some orange zest. I added half the amount of the milk in the original and substituted orange juice for the other half. The combination of the zest and the juice imparted wonderful flavor to the duffins.

I tasted one as they came out of the oven and really liked it but was a bit afraid my daughter may not enjoy the flavor. I gave one to her later in the afternoon and she claimed they were the best duffins I have ever made.

So, there you go- try the blueberry and orange ones- they are really good.
Click here for the recipe… »

I am always looking to eat something yummy with the gg crackers I eat everyday. Since they are not the yummiest things to eat, I like to pair them up with a healthy and delicious protein. I usually eat a couple for breakfast with some low fat cheese and hummus. I try to have few for lunch as well and sometime run out of ideas.

I usually eat them with cheese and salmon or whatever protein I have in the fridge.

For this meal I decided to make an omelet for myself. I love eggs for the protein and taste. They fill me up, especially with the gg crackers. I took two eggs beaten with a splash of milk. I also added feta cheese – just a bit. Feta is lower in fat than the other cheeses so it is a good choice. I then added a cup or more of mixed greens right into the omelet. It is like having a salad with my eggs. I folded the omelet and served it with the crackers.

The omelet is simple and super healthy with just a bit of oil. Try this meal next time you run out of ideas for lunch or breakfast especially if you are eating the gg crackers.
Click here for the recipe… »

As I sit here and write about this favorite snack in our house- I am hiding my laptop from my daughter who is sitting right next to me reading her book. You wonder why? Well, she has been asking me to bake some duffins for her for a while now and I just haven’t done it. If she notices the huge picture- I will be in big trouble…

She asked for them again yesterday and I told her we can make them today. So, once I am done with my writing for the day and after I finish cooking dinner- we will be baking some duffins- at least that is what I plan.

These ones are a bit different- I took advantage of all the delicious fruit in the farmers market and stuffed the duffins with chopped nectarines. I placed the delicious fruit in a small bowl and topped it with some vanilla sugar. I let it sit for a while and get juicy.

I then proceeded to use the same recipe for duffins and added the delicious nectarines in the middle. I was a bit hesitant to serve them to my daughter and her friends. Well, actually, my daughter is used to having all kinds of fruit. A lot of her friends are not so keen. To my surprise, everyone loved them…

So, here is another version of duffins- try the nectarine ones- they are delicious…
Click here for the recipe… »

I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.

I did a bit of research and came up with this fabulous recipe.

I got all the ingredients together- which, by the way are all that you normally have on hand.

It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.

So, if you want to be equally thrilled, make this delicious strawberry bread this summer…
Click here for the recipe… »

I love making frittatas for breakfast, lunch or dinner. It is also a great way to get rid of leftovers in the fridge.

The usual base is potatoes, onions with a bit of garlic. Those three things are always in my pantry. So are the eggs, cheese and some kind of vegetable in the crisper.

In this case, we were getting together with family for brunch and my cousin was making blueberry pancakes. I decided to make something savory. She was also serving bacon with the pancakes so I decided to keep the frittata vegetarian. In the past I have made it with baby spinach, asparagus or green beans. This time, I decided to top it with a baby arugula salad. It looks pretty and tastes delicious. It took me no time to put the omelet together. I sliced the potatoes really thin and sauteed them with onions and garlic. I then covered the potato mixer with eggs beaten with a bit of half and half and cheese. Any kind of cheese can be used. I had a pack of four Italian cheeses- it was delicious. Once the frittata was fully cooked, I mixed arugula with a bit of lemon juice, salt and olive oil.  I then topped the dish with the arugula salad right before serving. It looked gorgeous- the bright green against the creamy yellow eggs. The taste was not so shabby either- the slight bite of the arugula went perfectly well with the savory, creamy eggs and potatoes. We all enjoyed the brunch with the delicious pancakes, bacon and mimosas.

• 6 eggs
• 2 teaspoons salt
• Pepper
• ¼ cup half and half
• 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided

Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.
Click here for the recipe… »