Banana Blueberry Muffins

Hello from sunny South Florida! My journey has brought me back to the sunshine state, working for an incredible organization, JM Family Enterprises (Southeast Toyota Finance) and living close to family and friends again. Life is good!

I stumbled upon this recipe months ago and as I normally do, altered it a bit, and have since, made these muffins four times now. They are delicious! My first time making them, I used Paleo flour and was short a banana, so added applesauce for additional moisture, and you would never know the difference in the flour. I now add applesauce every time I make them, which is included below. The last couple times, I added chocolate chips, simply because I love chocolate and find it’s a nice addition to the fruit, but you can certainly leave them out.

Recipe adapted from Spend With Pennies.


  • 1 ½ cups fresh blueberries
  • 1 tbsp. flour to toss with blueberries
  • 1 ½ cups flour (for non-grain, I recommend Bob Mills Paleo
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup bananas, mashed (about 2 or 3, depending on size)
  • 8 tbsp. (4 oz.) applesauce (I prefer Mott’s cinnamon applesauce
  • ½ cup sugar
  • ½ cup butter, melted
  • 1 egg, beaten
  • 1 tsp. vanilla extract or paste (my favorite/only kind I use, Nielsen-Massey
  • Sugar in the raw, sprinkled (optional)
  • 1 cup chocolate chips (optional)


  1. Preheat oven to 375°F. Line a muffin pan with paper liners.
  2. Toss blueberries with 1 tablespoon of flour, set aside.
  3. Whisk dry ingredients in a medium bowl – flour, baking powder, baking soda, salt.
  4. In a separate bowl, combine bananas, applesauce, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix until just combined. (don’t overmix)
  5. Gently fold in blueberries (and chocolate chips, if using)
  6. Divide batter evenly over muffin wells (I used two muffin tins with 6 muffin wells each).
  7. Sprinkle raw sugar on top of each muffin/batter (optional).
  8. Bake 18-20 minutes until golden brown or until a toothpick comes out clean. Cool completely.

Muffins can be stored in an airtight container on the counter or in the fridge for 4 to 5 days.

The nutritional information below does not include the 1 cup of chocolate chips. If added, the additional calories are 74, totaling 263 per serving.


Bisquick Impossible Quiche

I hope everyone is well and staying safe during these trying times. I’ve been home and “sheltering in place” for almost four months now, and as such, cooking up a storm. The plus side to this pandemic is that I’m eating healthier and cleaner, and less processed foods… for the most part.

I love breakfast, and have been making a lot of quiches, mostly with a homemade hash brown crust, but wanted to try something different, and came across this recipe from Betty Crocker. From my understanding, this recipe goes back to the 70’s, and used to be printed on the boxes of Bisquick. This dish was called “impossible” because it magically made its own crust as it baked, thus not needing to make a separate bottom crust before adding the main ingredients, which are bacon, onion, eggs, milk, cheese, and Bisquick mix. When baking in a hot oven, it transforms into an incredible, thick quiche-like pie with a golden surface. Impossible, one would think?!

This recipe can be made suited to your own preferences, but I’m giving you the original one, and noting the changes I made.


  • 12 slices bacon, crisply cooked, crumbled (I used 8 slices)
  • 1 cup shredded Swiss cheese (4 oz) (I used sharp cheddar)
  • 1/3 cup chopped onion
  • 3/4 cup Original Bisquick™ mix
  • 1 1/2 cups milk
  • 3 eggs
  • 1/8 tsp. pepper


  1. Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
  2. In medium bowl, beat remaining ingredients until blended; pour into pie plate.
  3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
  4. Enjoy!

Nutrition Information

Mexican Egg White Omelet With Goat Cheese

Mexican Egg White Omelet

I whipped up this little omelet this morning, and wasn’t going to post it, then thought, why not share the deliciousness?!! Obviously, you can add (or omit) whatever veggies and/or spices that suit your fancy, but I love the combination of what I put into mine today. If you’re not a fan of goat cheese, just substitute your favorite.


  • 1/2 cup egg whites, from 4 large eggs or liquid whites
  • 2 pearl onions, chopped
  • 1 tbsp. jalapeño peppers, sliced or diced
  • 1 tbsp. goat cheese
  • 3-4 cherry or plum tomatoes, sliced
  • 1/2 avocado, chopped
  • 1/2 tbsp. cilantro, more or less to taste
  • 1/8 tsp. Mexican chili powder
  • 1/8 tsp. garlic powder
  • Salt and pepper, to taste
  • 2 tbsp. extra virgin olive oil

Omelet Ingredients

Omelet Cooking


  1. Heat 1 tbsp. oil in a small skillet over medium heat.
  2. Add chopped onions to pan and sauté for approximately 3 minutes, or until softened.
  3. Remove from skillet & set aside.
  4. Wipe down pan and add remaining oil back to skillet.
  5. Put egg whites and spices in a small bowl and whisk with a fork until slightly frothy.
  6. Pour mixture into heated pan, swirl around a little and let cook for about 5 minutes, until almost completely set and opaque.
  7. Add remaining ingredients, including the sautéed onions, to one side of the omelet, then sprinkle with goat cheese.
  8. Fold “empty” side of omelet over the other side and carefully slide out of pan onto a serving plate.
  9. Garnish with cilantro and serve with additional avocado slices and salsa, if desired.

Egg White Omelet

Egg White Omelet

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Breakfast/Brunch Casserole

I recently returned from an amazing trip to NYC and the Hamptons, where I enjoyed some seriously incredible food. On the last morning of our trip, we ordered room service and on the menu, they had a 3 minute egg. I contemplated ordering it, but decided to go with simple egg whites scrambled. So you might be asking, what does this have to do with this recipe? Well, I’ve been thinking about that 3 minute egg ever since and was going to make one this morning, until I decided I wanted more ingredients with my egg(s) so began checking out casseroles online. I came across one from a woman who visited an Amish Inn and asked for the recipe. She tweaked it to make her version, and I modified hers to create mine. The wonderful thing about casseroles is that you can tailor them to suit your  own taste and what you have on hand. Feel free to substitute breakfast sausage for the bacon, or omit it all together.


  • 1/2 pound (about 5 strips) sliced bacon, crumbled
  • 1/2 medium sweet onion, chopped
  • 1 small bell pepper (I used an orange sweet pepper)
  • 3 eggs, lightly beaten
  • 2 cups frozen shredded hash brown potatoes, thawed
  • 1 cup shredded low moisture, part-skim Cheddar cheese
  • 1/2 cup shredded low moisture, part-skim Swiss cheese
  • 3/4 cup small curd low-fat or nonfat cottage cheese
  • Salt, pepper and garlic, to taste

* I also added a little bit of arugula (cooked in the microwave for a minute) and cut up approx. 5 grape tomatoes. 


  1. In a large skillet, cook bacon until well done & crispy. Reserve some of the drippings, and drain bacon on paper towels. Set aside.
  2. In the same skillet, cook onion until soft.
  3. In a bowl, combine the remaining ingredients, reserving a handful of cheese.
  4. Stir in onions and bacon, reserving one strip of bacon.
  5. Transfer to a 7″ x 4″ or similar sized greased baking dish. (If doubling this recipe, use 13″ x 9″)
  6. Top casserole with remaining cheese and bacon.
  7. Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly.
  8. Let stand for 10 minutes before cutting.

Serves 6 

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Goat Cheese, Fontina & Arugula Quiche with Hash-Brown Crust

I saw a picture of this quiche on Pinterest from another food blogger, and knew that I just HAD to make it. It is originally adapted by Martha Stewart, but in my opinion, her recipe is a bit bland (sorry Martha) as it only contains goat cheese and scallions as the flavor points. The other recipe, which added the fontina and arugula, seemed like it would be much tastier. I adjusted it slightly, added a few additional ingredients that suited my fancy, and wow… it is insanely delicious!


  • 3 oz. Arugula (this may seem like too much but don’t be concerned… it shrinks up in the microwave)
  • 2 tbsp. butter, melted, plus more for pan
  • 1 pound package frozen hash brown potatoes, thawed
  • 8 large eggs
  • 1-½ tsp. sea salt
  • ½ tsp. ground pepper
  • ½ cup light sour cream
  • 1 cup half and half
  • 6 oz. grated Fontina cheese
  • 2 oz Goat cheese, crumbled
  • 5 sundried tomatoes, chopped
  • 1 onion slice, chopped
  • 2 sausage links, crumbled


  1. Preheat oven to 375 degrees.
  2. Place arugula in a microwave safe container and sprinkle lightly with water (just a little sprinkle with your hand). Cover with plastic wrap and cook on high for 1 minute. Remove from microwave and allow to cool.
  3. Brush 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of parchment paper (the same height as pan); brush paper with butter (this part is essential, as it will give you the lovely golden crust and keep the crust from sticking to your pan).
  4. Squeeze excess moisture from hash browns using paper towels.
  5. Remove hash browns from paper towels and place in a bowl with butter, 1 egg, 1 teaspoon sea salt, and 1/4 teaspoon pepper.
  6. Pat into bottom and up sides of prepared pan, using your hands. Place on a rimmed baking sheet and bake until set, 15 to 20 minutes.
  7. Take cooled arugula and remove excess moisture/liquid using paper towels and squeezing.
  8. In a large bowl, whisk 7 remaining eggs, sour cream, half and half, Fontina cheese, arugula, sun-dried tomatoes, onions, sausage, ½ teaspoon sea salt and 1/4 teaspoon pepper until well combined.
  9. Pour into crust, and sprinkle with crumbled goat cheese, incorporating some into the mixture.
  10. Bake until set, 45 to 50 minutes.
  11. Remove outer ring of springform pan, and gently peel off parchment paper.

Note: This is a great recipe to tailor to your personal preference. Feel free to substitute your favorite cheese, leave out the sausage, or use bacon, and/or add some of your go-to spices.

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Quinoa (pronounced keen-wa) is a grain that comes from the Andes Mountains of South America. Quinoa’s origins are truly ancient. It was one of  the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. It is often called the “Supergrain of the Future.” Quinoa contains all eight essential amino acids and more protein than any other grain; an average of 16.2  percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. It looks like a grain and is often regarded as a whole grain even though it is actually the seed of a plant that is related to spinach. Quinoa is also low in fat and a good source of other nutrients such as calcium. As quinoa is free from gluten, it makes an ideal alternative for people who eat a gluten-free diet. Quinoa is naturally high in fiber and this is a useful addition to most diets. It is has many uses, like breakfast cereal, as a substitution for rice or in combination dishes such as pilaf, to name a few.

Cooking Instructions:

Quinoa should be rinsed thoroughly before cooking to remove any powdery residue. Place grain in a fine strainer and hold under cold running water until water runs clear; drain well.

To cook, use 2 cups liquid per 1 cup of quinoa. Combine liquid & quinoa in a medium saucepan, bring to a boil, reduce to a simmer, cover & cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.

I add some salt, pepper and garlic to the water prior to boiling for additional flavor.

Banana French Toast

If you like bananas, then you’ll love this recipe that’s just a slight variation from the traditional French Toast, as it contains bananas and cream in the batter.


  • 2 pieces of bread (I prefer whole grain or wheat)
  • 1 ripe banana
  • 2 eggs (or 1 egg, 1 egg white)
  • 1/8 cup whipping cream (or milk)
  • Cinnamon
  • Cooking spray


  1. Put eggs, 1/2 banana, cream and a dash of cinnamon in a mixing bowl.
  2. Mix using hand mixer (or blender) until smooth.
  3. Heat large skillet over medium-low with cooking spray.
  4. Soak each piece of bread in egg mixture just long enough to make sure it’s saturated.
  5. Transfer to skillet and cook until lightly browned on each side.
  6. Remove from heat and serve with other 1/2 banana, cut into slices, a sprinkle of powdered sugar and syrup.

Eggs Benedict

Some people shy away from making this tasty breakfast or brunch dish because of two things; poaching the eggs and the Hollandaise sauce. So, since I’ve already given you a recipe for a Hollandaise that is both easy and low-calorie, I’ll now explain how to poach an egg, so you can fear no more. If you are really low on time, you can “cheat” and pick up a package of Knorr Hollandaise sauce mix.


  • 2 English muffins
  • 4 slices Canadian bacon or veggie sausage (I love Morningstar Farms original sausage patties)
  • 4 whole eggs for poaching
  • 2 tbsp distilled white vinegar
  • 2 tsp coarse salt
  • Hollandaise Sauce


  1. Saute the Canadian bacon/cook the veggie sausage in a little butter or cooking spray (veggie patties can be quickly cooked in the microwave).
  2. Split and toast the English muffins.
  3. Poach the eggs, as described below.
  4. Put toasted muffins (with a little butter, or my favorite, Smart Balance Light) on a plate, followed by a slice of the bacon or veggie sausage on each muffin side. Top with one poached egg and Hollandaise.
  5. Garnish with parsley, chives or an orange, if desired.

Poaching Eggs: In a medium-sized saucepan, heat 4 inches of water, the vinegar and the salt to boiling; then reduce to a simmer. Break each egg onto a saucer or into small cups or bowls. Now stir the water in a wide circle vigorously and slip eggs carefully into simmering water. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks. Remove from water by lifting each poached egg with a slotted spoon, but hold it over the pan briefly to let any water clinging to the egg drain off. Drain well before serving. As an easier alternative, you can use an egg poacher (available at local supermarkets).

Tip: To keep the eggs warm if you’re making them a little ahead of time, slide them, as they are cooked, into a large bowl of hot (not boiling) water. Don’t worry about them sticking together. Top with more hot water from time to time to keep them warm. The eggs will be soft, warm, and ready to eat when you are ready to serve them.

Oatmeal Pancakes


  • 1 1/2 cups milk
  • 1/2 cup whole wheat flour
  • 1 cup rolled oats
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 1/4 tsp salt


  1. Combine milk and oats in a bowl and let stand for at least five minutes.
  2. Add oil and eggs, mixing well.
  3. Stir in flour, sugar, baking powder and salt. Stir just until dry ingredients are moistened.
  4. Cook on a hot, lightly greased griddle.
  5. Turn pancakes when top is bubbly and edges slightly dry.

Serve with butter or butter substitute and warm syrup.

Simple French Toast

An easy & yummy dish for breakfast or brunch.


  • 2 slices of bread
  • 2 eggs
  • 1/8 cup milk
  • 1 tsp cinnamon
  • 1/2 tsp vanilla


  1. Beat together eggs, cinnamon & vanilla until blended, then add the milk.
  2. Heat a lightly oiled (or use cooking spray) skillet or griddle over medium heat.
  3. Soak bread slices in egg mixture for about 10 seconds or until they are saturated.
  4. Cook bread until they’re lightly browned on both sides and crisp.
  5. Sprinkle some confectioners sugar on top and serve with warmed or room temperature maple syrup.