I often make starch-free breakfast egg muffins, as an easy way to serve eggs for breakfast. My usual go-to recipe is my roasted vegetables version (recipe can be found HERE). However, this time I didn’t have prepared roasted vegetables at hand, so I decided to make do with fresh vegetables. I ended up with the following colorful, flavorful and nutritious breakfast egg-muffins. Continue reading
Fresh cranberries can be now found in the market, and I’ve been playing with ideas for using them other than in the traditional cranberry sauce. In the muffins here, the cranberries are pureed whole, along with other good ingredients like almonds, orange and bananas.
Scrambled eggs are too often far from appetizing – either too runny or overly cooked and dry. However, when cooked properly, this simple yet sophisticated dish is so tasty, that it is a shame not to try and make it the right way. Continue reading