Wednesday, October 29, 2014

healthy treat

1 egg 1 banana 1/2 c organic peanut butter 3 TBLS pure maple syrup 1 TBLS vanilla 1/4 tsp salt Spray muffin tin, bake for 10 minutes at 400

Friday, October 24, 2014

PIonono with Dulce de leche

Ingredients: 6 eggs 5 tablespoons of flour 5 tablespoons of sugar A teaspoon of Vanilla A pinch of salt Method: 1. Line a jelly roll pan with wax paper. Preheat oven to 350 degrees. 2. Separate egg whites from yolks. Put whites in a bowl and beat with electric mixer until hard peaks form. 3. Add sugar, flour and vanilla to the yolks and mix well. 4. Fold the whites gently into the egg yolk mixture until blended. 5. Spread batter evenly into the prepared jelly roll pan. 6. Bake for 10-12 minutes until it is golden and starts to spring back to your touch. Do not over-bake, or it will be difficult to roll. 7. Loosen the edges of the cake by running a knife around them, then turn cake out onto a dish cloth and let it cool. Spread Dulce de Leche (or any filling of your choice) and roll up the cake. 8. Cover with melted chocolate or powder sugar, fruit, make it your own! Read more at

Thursday, October 16, 2014

Chicken fajitas

Very very tasty! Go to for fajitas! Used slightly less chile powder. 1 teaspoon pure chile powder 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon cornstarch 1/4 cup water 3 tablespoons extra-virgin olive oil 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips 1 green bell pepper—cored, seeded and cut into thin strips 1 medium onion, thinly sliced 2 tablespoons fresh lime juice, plus lime wedges for serving 8 flour tortillas, warmed in the microwave Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving   1. In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes. 2. Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice. 3. Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.