Guilt-Free Cupcakes only .99 on the Kindle for a Limited Time!

GuiltFreeCupcakesBookCoverImageI’m excited to annouce that I’m offering my book, Guilt-Free Cupcakes, for only .99 for a limited time! This book is 9.99, but I’m offering this discount in honor of my birthday! I wanted to pass along a birthday gift from me to all of you!

The book is filled with light, lucious and low-calorie cupcakes recipes.

If you have a Kindle and are looking more more cheap reads, check out Good Reads for the top cheap books (that are worth reading.) Amazon also has a daily listing of the “Deals of the Day.”

I love my Kindle and especially love finding good, inexpensive books! In Charlotte, today is the perfect day to stay inside, curl up by the fire and read a good book. It’s also a great day to bake some cupcakes while watching the rain hit the window pane.

Do you have a Kindle? What are your favorite books? I’d love to hear from you!

Dreamy Creamy Healthy Banana Spilt

A heat wave is taking the country by storm, but no need to succumb to high calorie, fat-laden ice cream to cool off. Indulge in this decadent banana spilt to satisfy your sweet tooth and beat the heat. At the risk of being called blasphemous for creating a banana spilt ice cream without true “ice cream,” I think this banana spilt hits the spot. I replaced the ice cream with nonfat Greek yogurt for a creamy, lower-calore, lower-sugar, protein packed dessert! Top it off with fresh produce from the farmer’s market and you have a dessert worthy to take a seat at the breakfast table. I created this recipe for my new cookbook, Culinary Duct Tape: The Magic of Greek Yogurt, which will I will offer as an e-book very soon! Let me know if you are interested in ordering a copy and I’ll put you on the pre-order waiting list.

Banana Split

•1 banana

•3 Tablespoons Greek nonfat yogurt

•3 of each raspberries, blueberries and cherries

•2 teaspoons sugar-free chocolate syrup


Slice banana in half lengthwise. Place in dish and top with three tablespoons of greek yogurt. Top each scoop of yogurt with berries. Drizzle with sugar-free chocolate syrup.


My kids absolutely loved this and felt extra special eating it from a banana spilt dessert dish. Give it a try and let me know what you think!

Artichokes: Chock full of goodness

Did you know that vegetables are the number one food eaten in homes during the last three Super Bowls? The NPD Group market research firm that tracks Americans’ eating habits found that while pizza, beer and wings are popular, vegetables top the list. I was thrilled to finally read a positive statistic about Americans’ diets.

This year we decided to have a healthy Super Bowl spread, incorporating lots of fruits and vegetables. I made a lightened up version of spinach and artichoke dip and it was a huge hit! The typical spinach and artichoke dip is filled with mayonnaise, sour cream and cheese, making it a heart clogging indulgence. This light version allows the spinach and artichokes to take the lead.

Can you believe that I had never cooked with artichokes before? I have to admit that they appear a bit intimidating. All of those leaves and layers make it look like a porcupine baseball. I wasn’t sure if I was supposed to eat the leaves or peel it like an orange. So, I went the easy route and bought the frozen artichoke hearts for Trader Joes.

I am glad that I gave artichokes a try because this odd vegetable is actually chock full of vitamins, nutrients and health benefits.

Artichokes are:

  1. A liver-cleaning food – The silymarin in artichokes help protect and nourish the liver
  2. Great for digestion and relieving gastrointestinal (GI) upset – In one study researchers found that 85 percent of patients experienced relief from stomach pain, nausea and vomiting when given artichoke extract.
  3. Excellent source of flavonoids which prevent the oxidation of LDL (bad) cholesterol
  4. Good for your eyes – artichokes are full of eye-friendly carotenoids lutein and zeaxanthin
  5. Full of fiber for very little calories (6 ½ grams of fiber in one artichoke for only 60 calories)

Try out this recipe for light Spinach and Artichoke dip to give artichokes a try:

Spinach and Artichoke Dip


  • 1 bag Trader Joes frozen artichoke hearts (cooked and drained)
  • 1 bag Trader Joes frozen spinach (cooked and squeezed dry)
  • 2 cups 2% shredded mozzarella cheese
  • ½ cup non-fat plain greek yogurt
  • ½ cup grated Parmesan cheese
  • 3 garlic cloves, crushed
  • 2 blocks fat-free cream cheese
  • Dash of salt


  • Preheat oven to 350
  • Process the artichoke hearts, spinach, garlic and salt in a food processor
  • Combine 1 ½ cups of mozzarella cheese, 2 Tablespoons parmesan cheese, greek yogurt and cream cheese in a bowl and mix well. Add the artichoke and spinach mixture – stir until combined.
  • Spoon mixture into baking dish and top with the remaining ½ cup mozzarella cheese and 2 tablespoons of parmesan.
  • Bake at 350 for 30 minutes

Did you serve healthy foods this year for the Super Bowl? Do you have light versions of your favorite dishes? Please share.

Check out my Working Mother magazine blog

I am happy to announce that I have a new blog column for Working Mother magazine called “Fit Family of Foodies.”  This blog will be all about food, family and fitness.

I will open up the dialogue about the challenges and solutions for staying fit, exercising and getting the entire family to eat healthy while balancing the demands of work and home.

Please visit the Fit Family of Foodies Blog on Working Mother magazine’s website and let me know what you think! Today is my premiere, so I’d love for you to leave a comment on the site.

As always, I will continue the Healthiest Foods on Earth blog, and I have a lot of cool topics coming up! Follow me on my Healthiest Foods on Earth Blog, Working Mother Fit Family of Foodies Blog and Modern Parent Blog to stay up-to-date on the latest news in health and nutrition. I’d love to hear what you think!



Chicken Cacciatore Made by a Cacciatore – Secret Family Recipe Lightened Up

Given that my last name is Cacciatore, you would think that Chicken Cacciatore would be part of our family’s regular repertoire of meals. However, traditional chicken cacciatore can be high in calories, especially when served over pasta, so I hadn’t prepared the beloved family recipe in years.

I bought fresh mushrooms at Trader Joes last weekend because they are one of the 150 Healthiest Foods on Earth. I originally planned to make a mushroom pizza, but I realized I didn’t have all of the ingredients. I scanned my cookbooks and my dog-eared, worn and stained family cookbook and tripped upon our old family recipe for Chicken Cacciatore. I decided to lighten up our version and make it in the crock-pot instead of on the stove.

The mushrooms took the lead in this recipe, which had my kids skeptical. Mushrooms are odd if you think about it. They are a fungus and they grow on organic matter, such as decaying wood and cow patties. They’ve been used medicinally in Eastern medicine for years. Mushrooms are able to absorb and safely eliminate toxins. Cremini (white button mushrooms) are packed with nutrients. One 5-ounce serving has 50 percent of the Daily Value for the cancer fighting mineral selenium, 40 percent of the Daily Value for riboflavin, 35 percent of copper and 30 percent of niacin, 20 percent of panthothenic acid, phosphorus, zinc and 10 percent of manganese and thiamin. Also, a new study in The Journal of Nutrition just found that cremini mushrooms reduce the severity of collagen-induced arthritis. That is just among many of the the health benefits of mushrooms which include:

  • Lower cholesterol levels
  • Protect against breast and prostate cancer
  • Protect against infections with their natural antibiotics
  • Boost immunity
  • Contribute to weight loss
  • Relieve arthritis

I was surprised when I read research that proved mushrooms can contribute towards weight loss because of their antioxidant L-ergothioneine. L-ergothioneine.acts as a metabolic energy enhancer and stimulates the breakdown of sugar in red blood cells and transports fat into the mitochondria of the cells where the fat can be burned for energy. This amazing transformation is exactly what those expensive weight loss pills promise to do, but don’t deliver.

My Chicken Cacciatore recipe is a great example of a traditional favorite made even better with healthier ingredients, quicker prep time and easier preparation for the busy working mom. This recipe only took me minutes to throw together in the crock-pot before work and my family has begged me to start making this every week. This recipe is also great for sneaking veggies in your diet. There are three servings of vegetables in this recipe; tomatoes, peppers and mushrooms. Quick, easy, healthy and perfect for the busy family on the go – You can’t ask for more! Try out the recipe and let me know what you think.

Cacciatore Family Chicken Cacciatore


  • 1 pound boneless, skinless chicken breasts
  • 1 ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • 2 cups cremini mushrooms
  • 1 cup Trader Joes triple pepper mix
  • 1 can tomato sauce
  • 1 small can tomato paste
  • ¼ cup chicken broth
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup parmesan cheese
  • Whole Wheat Penne Pasta


  • Place the chicken breasts in the bottom of the Crockpot and sprinkle with salt and pepper,
  • Mix the tomato sauce, tomato paste and chicken broth together. Add the 2 cups of mushrooms, red pepper flakes and Italian seasoning and pepper strips. Pour tomato sauce mixture over the chicken breasts.
  • Cook on low in the Crockpot for 7-8 hours
  • Right before serving, cook whole wheat penne until al dente.
  • Serve chicken and sauce over penne and grate a bit of parmesan cheese on top.

Exhausted? Eat this to get your energy back.

I was completely shocked when I read that America’s top weight loss coach, best-selling author and nationally known expert on weight loss, nutrition and health – Dr. Jonny Bowden said that sardines are “health food in a can.” I was even more shocked to learn that sardines can not only help with overwhelming fatigue, but they can improve my mood, memory and metabolism. 

Sardines are full of healthy omega-3 fats. While we typically think of fat as “bad,” Omega-3 fats are definitely the exception. Why? Consider that a mere ½ gram of omega-3 fats a day can significantly decrease cardiovascular risk. Omega-3s can also reduce the risk of stroke and reduce the symptoms of depression, attention deficit hyperactivity disorder (ADHD), joint pain and rheumatoid arthritis. Omega-3s have even been linked to protection against Alzheimer’s

We’ve all heard that we should eat more salmon to increase our intake of omega-3 fatty acid, but sardines are an equally good choice. Sardines are also convenient, since they can be eaten straight from the can, no preparation needed.

Speaking of the can, make sure that you get sardines packed in their own oil or olive oil, but do not buy the kind packed in vegetable oil. The vegetable oil simply loads them up with omega-6 fats, which are not good for you at all.

 Omega-3 fats aren’t all you will get from those little fish. Sardines are also loaded with calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. One can of sardines also provides over 150 percent of your Daily Value of vitamin B12. Sardines are also a great choice for pregnant women because they are low in mercury, unlike tuna. 

I headed to Trader Joes to pick up my dreaded can of sardines. I trust Trader Joes and figured if I had to try those little suckers, I’ll buy it from my go-to health food store. 

I have a confession though – I let that little can of sardines sit in my pantry for three full months before I built up the courage to try them. I was dreading the day I would have to try them. I even considered blogging about the health benefits without trying them, but quickly snapped back to my senses. My commitment to you is that I will try every one of the top 150 foods on earth, even as horrible as they may sound. I survived bee pollen. I actually enjoyed kale. I could survive sardines. 

I found a sardine recipe in the December 2010 edition of Whole Living magazine and decided that it was time….

The article stated that this dish, Spinach Pesto with Sardines, was essential to try if you are “feeling fatigued and spreading yourself too thin.” Bingo! I was definitely feeling run down, tired and overwhelmed – maybe this would help. 

I prepared the recipe (below) and gingerly placed two sardines on top of the pesto covered Naan bread. I closed my eyes so I wouldn’t have to look at those little fish bodies and I bravely took a bite. The spinach pesto was delicious and the sardines were innocuous. Their flavor was milder than tuna and the texture was firm, neither crunchy nor mushy. If I could just get over their appearance, I’d be willing to add these babies to my regular rotation, but I have a difficult time ignoring their headless shining bodies. 

Give this recipe for Sardine topped Spinach Pesto a try and let me know what you think. The recipe suggested serving on rustic bread, but I found the Indian Naan bread at Trader Joes to be absolutely delicious! 

Spinach Pesto with Sardines 


  • 1 lb. baby spinach
  • 2 cloves garlic, minced
  • ¼ tsp red pepper flakes
  • ½ cup toasted pine nuts
  • 1/3 cup grated Parmesan
  • ¼ cup extra-virgin olive oil
  • 1 can sardines
  • 1 package Trader Joes Naan Bread


Sautee spinach with garlic and red pepper flakes until wilted. Transfer to food processor and add pine nuts and Parmesan. Pulse until finely ground. With the machine running, add the olive oil and season with salt. Meanwhile, toast the Naan bread. Spread the Naan bread with the spinach pesto and top with two sardines.

The Good, the Bad and the Ugly About Raisins

I ran a half-marathon last weekend in preparation for my full Disney Marathon in January. As my reward, I baked a homemade loaf of raisin bread. The bread was delicious, but it was a little too good. I fell into the trap that I was warned about, but swore I would never do: I justified my eating three-quarters the entire loaf because I ran 13.1 miles.

Fact: I burned 1,548 calories while running the half marathon (according to my Garmin.)

Fact: I ate approximately 1,800 calories in ¾ of a loaf of cinnamon raisin bread.

I completely negated my run by eating that cinnamon raisin bread. There are a couple of lessons here:

  1. Know your trigger foods and don’t have them in the house
  2. We often overestimate the calories we burn through exercise and underestimate the calories in the foods we eat.
  3. Don’t justify eating whatever you want because you exercised.
  4. Don’t bake a fresh loaf of cinnamon raisin bread when you are hungry.

First of all, while raisins did make the top 150 Healthiest Foods on Earth list, the news about raisins isn’t all good. I’m going to break down the good, the bad and the ugly on raisins.

The Good

Raisins are high in phenols, which have high antioxidant activity and can prevent damage to the cells in the body from free radicals. Raisins are also high in boron, .which can promote bone and joint health. Also, I hope you read my recent article about Five Ways to Combat Alzheimer’s and I’m excited to read about yet another discovery in Alzheimer’s prevention: myricetin, found in raisins, has been found to inhibit beta-amyloid fibril formation, which is a key problem in Alzheimers disease. So now you have six ways you can prevent Alzheimer’s through lifestyle changes – add raisins to your diet!

The Bad

When I was researching the health benefits of raisins, I came across an article that touted one of the “benefits” was gaining weight because “raisins, like all dried fruit, are very good for gaining weight, as they are full of fructose and glucose and give a lot of energy.” OK, that is wonderful if you are one of the very few naturally thin people on this earth, but personally, I don’t need a food that will “help me gain weight.” I have enough “weight gain” tricks up my sleeve, it is the weight loss that I need help with.


However, my dietician did recommend that I bring raisins with me on my long runs instead of the GU or energy gels. Maybe I’ll do that on Saturday when I run 23 miles.

The Ugly

Raisins are concentrated grapes, so they have the highest pesticide residue of any fruit – not good. For that reason, try to buy organic raisins, even if they cost a little bit more.


I made the cinnamon raisin bread from a recipe in the The Bread Bible by Rose Levy Beranbaum. If you love bread, you must have this book. This is absolutely the best loaf of bread I’ve ever had in my life and I’m not an experienced bread baker.

I’m not going to lie, it is VERY time consuming, but it is worth it. Do you like raisins? Did you know that they had the highest pesticide rating of any fruit? I’d love to hear from you!

Cinnamon Raisin Bread


  • 2 ¼ cup plus 2 ½ tablespoon all-purpose flour
  • 1 ¾ cup water, room temperature
  • 2 tablespoons plus 1 teaspoon honey
  • ¾ teaspoon instant yeast

Flour mixture

  • 2 cups plus 3 tablespoons all-purpose flour
  • ¼ cup dry milk
  • ¾ teaspoon instant yeast
  • 8 tablespoons butter, softened
  • 2 ¼ teaspoon salt


Spiral Filling

  • ¼ cup plus 2 tablespoons sugar
  • 4 teaspoons cinnamon
  • 1 egg, beaten

1. Make the sponge by whisking flour, water, honey and instant yeast in a large bowl for 2 minutes. Set it aside and cover it with plastic wrap.

2. Make the flour mixture by mixing the flour (reserve ¼ cup if mixing by hand), dry milk and instant yeast in a separate bowl. Gently place the flour mixture on top of the sponge, cover with plastic wrap and allow it to ferment 1 to 4 hours. The yeast mixture will bubble up through the flour mixture, don’t worry, that is supposed to happen.

3. Add the salt and cut up butter to the mixture. I mixed this all up in my KitchenAid mixture and blended until it all came together, about 10 minutes.

4. Cover it with plastic wrap and let rest for 20 minutes.

5.  Knead the dough for another 5 minutes until it’s very smooth. Add some additional flour if the dough is sticky. Cover the bowl with plastic wrap and allow to relax for 10 minutes.

6. Add the raisins and mix on low speed or about 2 minutes to incorporate them.

7. Place the dough in a lightly greased 4-quart bowl and turn the dough over once to completely coat. Cover with plastic wrap and let rise until doubled, 1 ½ hours to 2 hours.

8. In a small bowl, whisk together the sugar and the cinnamon. Whisk the egg in a separate bowl.

9. Scrape the dough out on a floured surface and divide it in two equal pieces. Cover one piece of dough with plastic wrap and work with the other. Roll out on piece of dough to a rectangle 7 ½ inches wide by 14 inches long and about ¼ inch thick. Gently dimple the dough all over with your fingers to deflate air bubbles. Brush the dough with the beaten egg, leaving a 3/4 –inch margin on the edges. Sprinkle half of the cinnamon sugar evenly on the dough. Start rolling the dough together, squeezing it gently along the length of the roll. Close the ends up and pinch the seams together. Place the roll in an oiled 8 ½-by 4 ½-inch loaf pan. Cover with oiled plastic wrap and repeat for the second loaf. Allow to rise for 1 to 2 hours.

10. Preheat the oven to 350 degrees 45 min before baking. Place a baking sheet in the oven while it is pre-heating so you can place the loaf pan directly on the heated pan after 45 minutes.
11. Set the loaf pans on the baking sheet and shut the door immediately. Bake for about 50 minutes or until the bread is golden brown.

12. Once the breads are done, remove them from the oven and unmold them. Set on a wire rack and let cool completely.


Day 66: Ten Reasons to Get Your Apple a Day

“An apple a day keeps the doctor away.” How many times have you heard that little rhyme? I guess the cliché is so popular because it’s true. I could write a new blog post everyday with the health benefits of apples, but if I had to boil it down to the top ten headlines, it would look like this: 

1. Apples protect against Alzheimer’s and Parkinsons

Two new studies from Cornell University found that apples protect against Alzheimer’s and Parkinsons. The study showed that the chemical quercetin, a flavanoid that has also been shoed to prevent the growth of prostate cancer cells, protected rat brain cells when approached with oxidative stress in laboratory tests.

2. Apples reduce your risk of asthma and improve your pulmonary health 

A recent study in Australia found that apple and pear intake was associated with a decreased risk of asthma and decrease in bronchial hypersensitivity. 

3. Smoke? Better eat your apples

In a case control study in Hawaii, it was found that there was a 40-50% decreased risk in lung cancer participants with the highest intake of apples, onions and white grapefruit. Check out An Apple a Day Keeps the Lung Cancer Away blog post for more info.

4. Decrease your heart attack risk by eating more apples 

The Women’s Health Study found that women ingesting apples had a 13-22% decrease in cardiovascular disease risk.

5. Eat apples to reduce your risk of Type II diabetes 

A Finnish study of 10,000 people found a reduced risk of Type II diabetes associated with apple consumption. This is attributed to the quercetin, which is a major component of apple peels.

6. Don’t peel that apple!

Apples, and especially apple peels, have been found to have potent antioxidant activity. In fact, apples have second highest level of antioxidant activity than any other fruit. These antioxidants can greatly inhibit the growth of livery cancer and colon cancer cells. Another study, at Cornell University showed that phytochemicals in the skin of an apple inhibited the reproduction of colon cancer cells by 43%!

7. Apples have the highest portion of free phenolics

What is free phenolic and why is this important? A phenolic is a huge class of biochemically active substances most of which belong to the flavanoid group. “Free Phenolic” means that these compounds are not bound to other compounds in the fruits and the phenolics are more available to absorb into the bloodstream. All you need to know is this, they are really, really, really good for you! 

8. Eat Apples. Lose Weight 

Researchers from the State University of Rio de Janeiro found that women who ate apples lost more weight on a low-calorie diet than women who didn’t eat fruit. And get this, one apple has more fiber than an entire bowl of bran cereal! With only 80 calories and 5 grams of belly-filling fiber, an apple is a dieter’s best friend. Check out this blog post about The New Apple Diet, which talks about a study that demonstrated that people who eat an apple 15 minutes before lunch consumed almost 190 fewer calories then when they didn’t have the apple! 

9. Kick arthritis and osteoporosis with apples

Apples are one of the best dietary sources of boron, which is a bone-building mineral. The Journal of Applied Nutrition recently published a study that demonstrated a high probability that there is a connection between not having enough boron in your system and having symptoms of arthritis.   

10. Apples can reduce breast cancer risk

Cornell researchers found that apple consumption can reduce breast cancer tumors. In their study with a group of rats with a known mammary carcinogen they found that the number of tumors was reduced by 25, 25 and 61 percent in rats fed, respectively, the equivalent of one, three or six apples a day. 

Check out All About Apples for more information on the health benefits of apples. 

Nothing says fall like a fresh, crisp apple, so after conducting research on the benefits of apples, I was excited to go pick my own apples from the local apple orchard. I visited Windy Hill Apple Orchard in York, SC. You can visit to find local pick your own apple orchards in your area. 

Come back and visit my blog tomorrow for the Top 5 Ways to Get Your Apple a Day blog post, which will be filled with five great apple recipes and more information about my experience at the apple orchard and picking our own apples. In the meantime, check out my recipe for awesome apple museli: 

Apple Museli


  • ½ cup old-fashioned rolled oats
  • ½ cup skim milk
  • 1 apple, cored and chopped
  • 2 Tbsp almonds
  • 2 tsp honey


Combined oats and milk in a small bowl and let stand for 5 minutes. Stir in apple, almonds and honey.

Do you like apples? How do you enjoy eating them? Please share!

Day 59: Keen Who?

The first time I heard about Quinoa, I actually read about it in a magazine and I pronounced it “Kuh-oh-na” like Ramona. When I later heard someone refer to “Keen-wa” I didn’t even know they were talking about the same thing! No matter how you say it, Quinoa is good stuff! 

I think that the key to losing weight and keeping it off is to consume a higher ratio of protein to carbohydrates and fats. When my weight peaked several years ago and I could not take it off, I visited a dietician to glean insight into how to shed the weight. She advised me to consume 75-100 grams of protein every day and lessen my dependence on carbohydrates. I thought she was crazy at the time, but boy did it work. A couple of things happened: 

  1. I concentrated on how to get more protein, instead of focusing on how to eat less
  2. Protein increased my satiety levels, therefore helping me eat less overall 

What does this have to do with Quinoa? While Quinoa looks like a grain, it packs a nutritional punch as a protein, which is a great combo in my book. Quinoa only has 127 calories for ½ cup, but packs 4.5 grams of protein, 2 grams of fiber and 8 mg of iron. You can eat Quinoa like rice, breakfast cereal or even dessert, but have the amino acid content of a complete protein, similar to that of casein. 

You may be asking, “OK, but what is Quinoa?” Quinoa is known as “the Mother grain” to the Incas and they used this plant as their main source of nutrition. Quinoa dates back over 5,000 years, grown mostly in the Andes Mountains of South America. You can easily substitute classic Quinoa for rice and Quinoa flakes for flour in any recipe. You can buy Quinoa at Trader Joes, Earth Fare or Whole Foods (if you are lucky enough to live near one.) 

I had a box of Quinoa in my pantry for a couple of months, but I kept avoiding making it for dinner. I was nervous that I would go to the trouble to make it and no one would eat it. Well, last week we ran out of brown rice and had no other side item to go with dinner, so I dusted off the box of Quinoa and stuck it in rice cooker. Much to my surprise it was not only delicious, but my kids ate it without one complaint and they actually thought they were eating couscous (which they love.) 

Today I wanted to kick it up a notch because I knew I’d be blogging about Quinoa, so I made Quinoa Blueberry-Banana Muffins. My seven-year old loved the muffins so much that he came to be with blueberry smeared across his cheeks and asked if he could have another one! And he is the picky one! 

Try out this recipe or substitute Quinoa for rice in your favorite recipe and let me know what you think. 

Stacy’s Quinoa Blueberry-Banana Muffins 


  • 2 ripe bananas, mashed
  • ½ cup whole-wheat or quinoa flour
  • ½ cup Quinoa flakes
  • ¼ cup Silk Vanilla Almond Milk
  • 1 small jar peach baby food
  • 2 Tbsp honey
  • 2 eggs
  • 1 tsp Pumpkin Pie Spice
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Vanilla
  • ½ tsp Salt
  • 1 cup fresh or frozen blueberries 


  • Pre-heat oven to 400
  • Mix all dry ingredients in one small bowl and wet ingredients (except the blueberries) in another. Add the wet ingredients to the dry, mixing well, but do not overbeat.
  • Add the blueberries and gently fold into the mixture.
  • Fill muffin tins ½ to ¾ full.
  • Bake at 400 for 20 minutes 

Have you tried Quinoa? Do you like it? Please share!