Archive for December, 2011

Often times I get frustrated because I cannot find a recipe that is exactly what I want. So what do I do?? Make up my own recipe! Such is the case for this one. I have been craving this kind of muffin since I LOVE cranberries and it is such a festive holiday food, not to mention very good for you. Cranberries are full of antioxidants, vitamin C, fiber, among many other important vitamins, minerals, and nutrients. Add heart healthy walnuts, vitamin C rich orange juice, and healthy whole-wheat flour and these muffins are a delicious and guilt-free treat. Eat them warmed spread with a little bit of butter and enjoy!


  • 2 cups whole-wheat flour
  • 1 cup white sugar
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • Zest of one orange
  • Juice of one orange
  • 3/4 cup orange juice
  • 1/2 cup walnuts
  • 2 eggs
  • 1/4 cup canola oil
  • 12 oz. bag fresh cranberries
  • 1/2 cup walnuts


  1. Preheat oven to 400 degrees. Line muffin tins with muffin cups (of course I use festive Santa ones :))
  2. In a medium sized mixing bowl, gently combine flour, sugar, and baking powder. Set aside.
  3. Mix together eggs, vanilla, sugar, canola oil, orange zest, and orange juices. Slowly add in flour mixture. Then gently add in walnuts and cranberries.
  4. Scoop into muffin tins- I filled them up to the top using one scoop of a big spoon. It will look like a lot but they do not rise too much.
  5. Place in oven and bake for 15 minutes. Test with a toothpick to make sure they are fully cooked.


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Since Christmas is just upon us, I wanted to make something healthy for brunch because who knows what I will be eating over the next few days. ūüôā I saw a similar recipe to this and decided to make my own. With the bowl of fruit, it was filling, healthy, delicious, and very satisfying. I can’t wait to make this again soon!


  • 2 eggs
  • 1/2 cup cooked broccoli (this may seem like a lot but I love broccoli; if you don’t, use 1/4 cup or however much you want to)
  • 1 slice sharp cheddar cheese
  • 1 slice swiss cheese
  • Salt & pepper
  • Pat of butter


  1. In a small frying pan, melt butter.
  2. Crack eggs in and whisk up. Sprinkle salt and pepper on top. Let eggs cook, when they start to firm a bit, add cheese on top. I cut cheese slices in half and alternate them so that they mostly cover the egg (picture will follow next time I make this :)).
  3. When you can tell eggs are cooked through and cheese is mostly melted, top with broccoli. Fold the omelet in half and enjoy!!

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My little sister Gabi recommended this recipe to me after she made it and omg omg is it yummy!! I loved it so much that I made it twice in two weeks. ūüôā The second time I added a bag of fresh spinach that I had in my fridge and in addition to adding some extra nutrition it tasted delicious! This recipe is fabulous for leftovers too…portion it into individual tupperwares, pop in the fridge, and grab one on the way to work or heat up for dinner.

Here is the recipe!


  • 1¬†package(s)¬†(20-ounce)¬†peeled and trimmed butternut squash, cut into 1/2-inch chunks
  • 1¬†medium¬†(8- to 10-ounce)¬†onion, finely chopped
  • 3¬†¬†fresh sage leaves, thinly sliced
  • 2¬†tablespoon(s)¬†olive oil
  • ¬†Salt
  • ¬†Pepper
  • 1¬†pint(s)¬†grape tomatoes
  • 1¬†pound(s)¬†(16- to 20-count)¬†shrimp, shelled and deveined
  • 1/8¬†teaspoon(s)¬†cayenne pepper (ground¬†red¬†pepper)
  • 2¬†cup(s)¬†(12 ounces)¬†whole-wheat¬†orzo
  • 2¬†ounce(s)¬†goat cheese


  1. Preheat oven to 450 degrees F.
  2. In 18-by 12-inch jelly-roll pan, combine squash, onion, sage, 1 tablespoon oil, and 1/4 teaspoon each salt and freshly ground black pepper. Toss until evenly coated. Roast 15 minutes. Stir in tomatoes and roast 15 minutes longer.
  3. Meanwhile, heat covered 4-quart covered saucepan of water to boiling on high. In medium bowl, combine shrimp, cayenne, 1/8 teaspoon salt, and remaining 1 tablespoon oil until well mixed. Add to pan with vegetables and roast 7 to 9 minutes or until shrimp just turn opaque throughout.
  4. Add orzo to boiling water and cook as label directs. Drain and return to saucepan. Add goat cheese, vegetables, shrimp, accumulated pan juices, and 1/8 teaspoon salt. Stir until well combined.

roasted veggies & shrimp

Recipe Source: Good Housekeeping

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