I love to cook. The art of taking multiple disassociated spices and ingredients and refining them into a delicious, healthy and aesthetically pleasing meal is something I find quite relaxing. Here are a couple of recent recipes I tried out:
Omelet Muffins – makes 16 muffins
I was inspired by a recipe at this link and refined it into a healthier and more flavorful option.
1/3 cup shredded cheese
8 eggs, beaten with a splash of skim milk
6 pieces turkey bacon, chopped into small pieces
1/2 red bell pepper, very finely chopped
3 green onion stalks, finely chopped (I use kitchen scissors)
1/2 zucchini chopped fine
1/2 large red tomato, diced
pinch of cilantro
1 tsp black pepper
1 tsp crushed red pepper
1 tsp paprika
Preheat oven to 375. Line muffin pan with muffin cups and spray cups with non stick cooking spray. Mix all ingredients together and spoon into muffin cups until 3/4 of the way full. Bake for approx 30 minutes or until eggs have set and tops are golden brown.
Revised recipe for Mixed Berry Muffins (original listed here.) Makes 12 muffins.
Ok, the last recipe I made for these was good, but this one is better. Still gluten free.
2 1/4 c oatmeal
1/2 c fresh blueberries
1/2 c fresh blackberries
1/2 c sliced strawberries
1 banana, coined
2 tsp baking powder
3/4 c skim milk
1/3 c brown sugar
2 tsp nutmeg (a must!)
2 eggs lightly beaten
1 tbsp vegetable oil
Preheat oven to 450. Mix all ingredients in a bowl. Drop by spoonfuls into baking cups in a muffin tray, fill cups 3/4 of the way. Bake for 15 minutes until tops are golden brown. Serve with natural raspberry preserves on top