I stumbled upon this gorgeous muffin recipe while surfing foodgawker the other day. The photo lured me in and once I saw the ingredients list I was hooked. Clean eating at its best!
Now, as is the norm for me, I switched things up a bit - adding some extra spices and going with my all-time fave Agave Nectar as sweetener but feel free to use raw honey if you prefer.
These muffins are light, moist and taste just like banana bread. Consider tossing in some mini dark chocolate chips or chopped walnuts too. They would make great additions to this yummy baked treat.
Tuesday, 27 March 2012
Saturday, 24 March 2012
Where to begin... well to start off, my professional life has been very crazy. The 9-5 day job is keeping me hopping. I am in the midst of a learning curve right now after taking on some new responsibilities and though interesting and challenging, it can tire out one's little brain! I have also been working to set up a new website dedicated to the parents, caregivers, siblings of Autistic children. A brand-spanking new logo has now been created but the site itself won't launch til fall. My intention was a spring 2012 launch but I truly need to find more time in life to sit down and give it the design attention it deserves. Lastly, Lemon Drop has been motoring along. I am hosting a great Easter Giveaway too and all followers worldwide can participate so head over there and check it out!
Now on to my personal life. I have been really tightening up on both diet and exercise. So why the question of changing the blog name? Because low carb (as in the Atkins or Dukan Diet variety) really isn't cutting it anymore. Let me explain...
Tuesday, 6 March 2012
I have always avoided the oven when it comes to meats. I have a tendency, or did in the past, to roast things into charred oblivion. Well those days are over. A simple roasting recipe, 2 chicken breasts, some oil and seasoning. That's it - foolproof. Even I can't screw this up!
Monday, 5 March 2012
Why not make your own at home?
This recipe makes 4 cups of almond milk and it is rather simple and straight forward.
This recipe makes 4 servings and uses 3 cups of shredded Parmigiano-Reggiano cheese. That's it. No other ingredients needed!