My Recent Creations



Upside Down Lemon Cranberry Cake

Upside Down Pineapple Squares

Mozzarella Cheese & Jersey Tomato Salad Drizzled
With Extra Virgin Olive Oil & Balsamic Vinegar

Multigrain Cranberry Muffins

1 cup unbleached flour
3/4 cup whole wheat flour
1 tablespoon flaxseed meal
3/4 cup raw sugar
1/2 teaspoon sea salt
2 tablespoons baking powder
3/4 cup rice, almond or organic whole milk
1/3 cup sunflower or safflower oil
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries

Directions:
Preheat oven to 400°. In a large bowl,
stir together flours, flaxseed meal,
sugar, salt and baking powder. In a
separate bowl mix together milk, oil,
egg, and vanilla extract. Add wet
ingredients to the dry ingredients
all at once, stir just until combined.
Stir in the cranberries. Fill greased or
paper lined muffin cups three-fourths
full with batter. Sprinkle a little
additional sugar on the top of each
muffin if desired, bake for 20 minutes
or until a toothpick inserted into the
center of the muffin comes out clean.
Makes 12 Muffins

Spicy Honey Orange Chicken

1/4 cup honey
2 tbs. frozen 100% orange juice concentrate
1 tsp. grated orange zest
1 clove garlic, minced
1/2 tsp. sea salt
1/4 tsp. crushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tbs. safflower or sunflower oil

In a bowl, combine honey, juice concentrate,
orange zest, garlic, salt and red pepper
flakes. In large non-stick skillet, heat
oil over medium-high heat. Add chicken and
cook about 4 minutes until seared. Turn
chicken, cook another 4 minutes until just
cooked through and juices run clear. Pour
honey mixture over chicken and cook, turning
chicken to coat as sauce begins to thicken,
about 2 minutes. Serve chicken breasts with
honey-orange glaze spooned over the top. You
can also garnish with a sprinkle of sesame
seeds or sliced scallions.