Sunday, January 26, 2014

the perfect bite

tomato
avocado
basil

fresh

brussel sprouts
from the farmer's market

roasted

oven roasted
brussel sprouts
butternut squash
& onions

Saturday, January 11, 2014

saturday morning

today's juice
kale
carrot
green apple
cucumber
lemon
cranberry
orange
 
~ thanks to cousin jen for the lemons, fresh from her tree ~
 
* tip for juicers: cranberries are not easy to juice because they fly out as soon as they hit the juicing blade.  load the entry with kale, then add a few handfuls of cranberries.  the kale keeps them from popping out.

breakfast

pumpkin muffins (recipe here)

The post I wrote with the recipe for Pumpkin Cream Cheese Muffins has been my most popular and most commented on post.  Thank you!  To everyone who searched for this recipe, who made it, who came back and commented on the post - you really made my day.  Thanks for your thoughtfulness!

This post has also been shared without giving me credit or linking back to my original post.  Please don't do that.  I really did create this recipe.  I modified a recipe for pumpkin bread, made several batches to get the spice mixture right, and then tried several versions to get the cream cheese flavor right.  So if you share - and I'd love it to be shared - mention me and put a link back here.  Thanks!

I've made these dozens and dozens of times since I came up with the recipe in 2005.  Over the years, my kids have come to like them with and without the cream cheese.  Also, they like the cream cheese plain - no flavoring, no added sugar.  I just use a sharp knife to cut the cream cheese into small rectangular prisms, and then push them to the bottom of the middle of the muffins.  I always replace some of the oil with applesauce, and sometimes I replace some of the eggs with ground flaxseed and water.  If I have walnuts, I add them on top.  Anywhere I bring these, everyone likes them and I always get asked for the recipe.  Also, they freeze well.

Again, thanks for the follow and for the feedback.  Here is a printable version of the recipe in a 3x5 format.  One for you, and three to share!