Today’s recipe is a cheesy breakfast egg and sausage cup or muffin with great taste and lower fat and salt. It’s a healthier combination with turkey (or chicken) sausage. According to the Food Network, pork sausage has 290-455 calories and 23-38 grams of fat per link. Turkey and chicken sausage have 140-160 calories and 7-10 grams of fat for the same amount. That’s hundreds of calories and fat grams dodged per link. You avoid loads of sodium too, and you don’t lose in the taste department either.
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Chocolate Muffins With Sweet Potato
Cupcakes vs. Muffins
Today let’s discuss the difference between cupcakes and muffins. Cupcakes and muffins can look very similar, but the difference lies in the way they are made, and their ingredients. Cupcakes are just small cakes. They are made like a cake by creaming together butter and sugar and mixing in eggs then flour. They can have candy added and nearly always have icing on top.
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Avocado Tuna Salad
If you are looking for healthy options that taste good, this is the recipe for you, a simple tuna salad with avocado and no mayo. It sounds like a weird combination but it does have a great flavor with a little tomato, onion, jalapeno pepper, and a spritz of lime juice or lemon juice. Serve with whole grain crackers, pita chips, or even on a good roll for a sandwich. (I would slice tomato for sandwich.) Your light meal is on the table in minutes. It’s a perfect lunch on the weekend.
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Start The Day With Lemon Blueberry Quinoa
A tasty and healthy alternative to oatmeal, Lemon Blueberry Quinoa is high in protein and fiber. The classic combination of blueberries and lemon with a touch of maple syrup is a wonderful sweet tart mix in flavor. Rinse the quinoa well before cooking to remove bitterness. For vegan, use your favorite milk substitute like soy, almond, etc., or try a vanilla milk for even more flavor.
Quinoa cooked in milk with fruit can be adapted with other fruit such as strawberries, mixed berries, and blackberries. Your family can start the day with a warm tasty bowl of fruit quinoa any time of the year. If you cook it ahead, store in a bowl with a lid in the refrigerator. I even know someone who likes it better cold and takes it for lunch to work.
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Spring Vegetable Frittata
Happy Memorial Day to everyone in the USA. Take time today to remember those who gave their lives to keep us free.
A frittata is an Italian egg dish. Unlike the French quiche, a frittata does not have a crust. Today’s recipe adds fresh spring vegetables to the egg and milk. You can adapt this frittata recipe to add many types of vegetables. If you roast root vegetables in the winter, use left overs in a frittata. Summer is a great time for all types of fresh garden vegetables. This dish is perfect for breakfast, brunch or lunch, and even a light supper.
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Raspberry Lemon Muffins
If you love waking up to a hot cup of coffee and homemade muffins, raspberry lemon muffins are the way to start your day. Light and fluffy, they’re filled with raspberries and a delicate lemon flavor. You can use fresh or frozen berries which makes them easy to make year round.
Banana Walnut Muffins
I love a good muffin that doesn’t have too much fat. I also love banana bread with its moist, rich texture and taste. Today I’m sharing muffins made with ripe bananas and a sprinkle of walnuts. If you can’t eat walnuts, like my sister, add pecans. They’re always delicious. One of the things I love about muffins is they are great for breakfast, as a snack, or even as a dessert with less fat and sugar than cupcakes. You can’t go wrong. Read More
Tuna Stuffed Avocado
Tuna Stuffed Avocado is a terrific starter or lunch. I’m using pouches of tuna as pouch processing requires a shorter cooking time, which leaves the texture of tuna firmer, and results in a fresher-tasting product. You can use canned tuna too. The tuna salad is not the classic one I’ve enjoyed since childhood, but it is full of flavor. Quick and easy to make with a few great ingredients, you’ll find you will use it many times for a spur of the moment healthy meal.
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