Muffins. Always so delicious. And although I would say I love almost any kind of muffin, there is something just so comforting about a plain blueberry muffin. No crazy or fancy ingredients tossed in. Just those big, blue, gorgeous berries are plenty! Sometimes it’s nice to be traditional! And berries around here have been looking better and better at the store and I can’t seem to stop buying them! Now I have tons of containers of berries in my fridge and what better way to use up blueberries than in a muffin?
There are a couple of things that I don’t like about the traditional blueberry muffin though: the calories, fat, and sugar. A large bakery-style blueberry muffin can cost you over 500 calories, 20 grams of fat, and almost 50 grams of sugar! Not cool, muffin dudes, not cool.
So obviously, I had to come up with a lightened-up version for you guys! My muffins have only 165 calories, 15 grams of sugar, and only 2 grams of fat! Yup, only 2. Not too shabby, right? These muffins actually don’t contain any butter and have an egg white. Instead of butter, I used unsweetened applesauce. I did add a small amount of light brown sugar to sweeten them, but then then added honey to add extra sweetness without adding more sugar.
St. Patrick’s Day is less than a week away and it’s time to make the corned beef! So actually, I have never made corned beef before (until now). My mother-in-law makes it every year and so my husband has been asking me to give a try. With a slow cooker, you can’t really go wrong, right?!
So I started looking up recipes and found that many recipes differed on whether the meat should be cooked on high or low and for how long. Some say 8 hours on high, but then people say it’s too try. Some say on low, and then people say it’s not tender enough. I was kind of confused and didn’t know what to do. I ended up starting the meat on high and then lowered it to low and thought it turned out pretty tender, but I’d love to hear opinions from those of you who cook yours in the slow cooker!
As far as the veggies, I stuck my potatoes in once I started cooking on low and let them cook with the meat the entire time. I was worried they might get too mushy, but they were cooked perfectly! For the cabbage, I stuck it in towards the end. I really didn’t want soggy cabbage!
Every week when we go to the store, we always do a little meal check before we head to the check out line. See, although I love cooking food, I really don’t like going to the grocery store. Is that weird? I just don’t like it. So, we plan our meals for the week and make sure we have everything we need for each meal so that we don’t have to make multiple grocery runs during the week. And with each main dish, there is always a discussion about side dishes! And whenever we don’t know which side to make, this rice pilaf is always a good back up plan.
Side dishes are always kind of tough for me. Aside from maybe Thanksgiving, sides are usually a last minute thought. Basic steamed veggies, salad, maybe some rice or noodles, potatoes, etc.. I like to keep it simple, but I actually don’t think side dishes need to be too complicated to be good. And this rice pilaf is no exception!
This rice pilaf is probably one of our favorite side dishes ever. We almost always go for seconds. A lot of rice pilaf recipes require some onion chopping, maybe some other veggies, but I have found that it’s not necessary if you are wanting a quick and easy, but delicious side dish. I don’t even bother with the onion. The broth along with some salt and pepper and a little butter are all you need to flavor this rice pilaf. We often eat it with grilled or baked chicken, but it also goes really well fish.
My egg muffins have been a popular post on my blog and I figured it was time for us to revisit them! I wasn’t sure if I should call them “Spinach and Cheddar Bacon Egg Muffins” or just plain “Egg Muffins”, but I decided on Egg Muffins because these are incredibly versatile. I love these guys and don’t make them nearly enough as I should. First, they are easy and the flavor possibilities are almost endless. Basically whatever you like to toss in your scrambled eggs or omelets, you can toss in these egg muffins. And second, they make the for the perfect low-carb breakfast or snack!
My favorite additions are fresh spinach, cheddar cheese, and of course, bacon! You could also add chopped bell peppers, asparagus, diced tomato, or maybe some kale! And of course, you can change up the cheeses to whatever you want. I like the versatility because it means I can change them up every week and I won’t get tired of them, which is something that happens to me a lot with foods. These are also really great for a brunch, you can mix up the fillings so guests have a choice. So many great things! Let’s get our egg muffin on!
When you start a food blog, you challenge yourself every week to come up with new recipe ideas. While this process is usually really fun, my brain has been feeling so “blah” lately. Long work hours have me coming home totally exhausted and not even in the mood to cook and experiment. We try to only buy dinner out on Fridays and cook at home the rest of the week. It’s cheaper and healthier so I have been pushing through!
With this little slump I have been stuck in, I have been making really quick and easy dinners (which is totally not a bad thing!). I think most of the stuff I post here is easy because I know we all be busy peeps! This chicken sausage and kale pasta is one of those dishes. Truthfully, I’m not a big sausage person. I don’t dislike it, but it’s also not my first choice, but my husband loves it so I have been trying to incorporate it more into some of our meals. Chicken sausage seemed like a very fair compromise and he didn’t even notice the difference!
This is a very versatile dish actually. You can use whatever type of pasta you want (regular, low carb, whole wheat, etc.). If you don’t love chicken sausage, you can use regular pork or turkey sausage or heck, even just plain chicken if you wanted! I loaded mine up with fresh kale, but you can get crazy with your veggies too with broccoli and/or spinach. Load it up! The more veggies, the better, right?!
Have you ever looked at the ingredients in coffee creamers? I recently did and it kind of freaked me out. So many weird chemicals and loads of trans fats. Despite the fact that they are yummy, it grossed me out and I have started making my own at home.
I’ve seen a lot of people use heavy cream or condensed milk which while I know it adds a nice creamy texture, I don’t want the fat that comes along with it. So my base for my homemade creamers is..you ready? It’s really complicated. Ok, it’s fat free half and half. Yup, that’s it. Fat free half and half and then you just mix in whatever flavors you want! It takes no time to make and you’ll feel much better knowing you aren’t drinking tons of weird ingredients!
Today I am sharing my two favorite flavor combos I have created thus far: Vanilla Almond and Chocolate. The flavor combos and possibilities are really endless here though. Just stir in your favorite extracts and sweeten however you like (if at all!)! It shouldn’t be any surprise to you guys that the chocolate is my favorite. Though, the vanilla almond is also really addicting and I love the nutty flavor it adds to my coffee!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!