Yogurt Lemon Poppyseed Muffins

I now consider this recipe a success. The first time around, the muffins were good…but rather dense and heavy. To improve the fluffiness of the muffin, I used greek yogurt instead of regular yogurt (which reduced the amount of liquid in the batter) and omitted the milk altogether.  I also whipped the egg whites and… Continue reading Yogurt Lemon Poppyseed Muffins

Recipe-in-Progress: Banana-Coconut Blueberry Muffins

Fresh blueberries are everywhere, and I cannot resist them. Truthfully, I can hardly resist any fresh fruit.  But let’s focus on blueberries right now.  I had not had a blueberry muffin in a very long time, and I was in the baking mood again.  As usual, I wanted a slightly healthier blueberry muffin (because who… Continue reading Recipe-in-Progress: Banana-Coconut Blueberry Muffins

Recipe-in-Progress: Honey-Yogurt Lemon Poppyseed Muffins

Sitting in the kitchen, staring at some lemons, too exhausted to do much else, I wondered what I should do with my day off.  Sleeping all day sounded good, but not very reasonable. Then I realized: I have 2 fresh lemons.  Why not make something special with them?  Even better, I also had poppy seeds,… Continue reading Recipe-in-Progress: Honey-Yogurt Lemon Poppyseed Muffins

Greek Coleslaw

Since my husband had to work over the 4th of July weekend, we celebrated with a cookout on July 3rd.  We went to a nice state park just across the border, in Kentucky. The weather had been consistently in the mid-90’s, with lots of humidity, but the temperatures dropped to mid-70’s for several days around… Continue reading Greek Coleslaw

Asparagus Gouda Frittata

I’ve mentioned before how I love make-ahead breakfasts. Asparagus is one of those foods that I hated for a long time, because I did not eat it the proper way.  For the longest time, I only had asparagus out of a can.  It cannot even be called asparagus.  Aspara-disgusting. Fresh asparagus is an entirely different… Continue reading Asparagus Gouda Frittata

Chocolate Mousse Brownies {No Added-Sugar}

I had been intending to make this recipe for over a year. I could not find date paste.  After staring at the almond butters and coconut oils for a very long time, willing them to turn into date paste, an employee asked if she could help me.  Turned out she couldn’t.  No date paste.  And… Continue reading Chocolate Mousse Brownies {No Added-Sugar}

Eggplant Bruschetta

Even after making all that ratatouille, I still had leftover eggplant. Really wanting to eat more roasted eggplant, I decided to make bruschetta.  Might as well use up the leftover (and staling–is that a word?) French bread.  Homemade bread only improves bruschetta. I misted both sides of the bread slices with olive oil and toasted… Continue reading Eggplant Bruschetta