Monthly Archives: July 2012

Grapefruit & Blueberry Muffins


Few days ago at the store, I wanted so bad to buy a grapefruit (usually I don’t, even if I’m a HUGE FAN of oranges, grapefruits..are not my fav!) that I bought it, haha! This morning I made these guilt-free muffins, I didn’t use milk, eggs, butter, oil… why resist any longer!

Grab one!


6 large muffins


* 1 cup whole wheat flour

* 1/4 teaspoon salt

* 3/4 teaspoon baking soda

* 2 tablespoons water

* 2 1/2 tablespoons unsweetened applesauce

* 2 ripe bananas, mashed

* 1/2 large red grapefruit, peeled, diced

* 1/2 cup fresh blueberries

* 1/4 cup raw pumpkin seeds

* 1/4 cup sunflower seeds


* Preheat oven 350′F

* In a bowl combine flour, salt and baking soda.

* In another bowl, combine the water, bananas, applesauce Stir in the dry ingredients to the liquid mixture. Add the diced grapefruit, blueberries and seeds, mix.

* Pour the batter into muffin pan and bake. The silicone molds are a great eco-friendly option. No need to throw papers muffins anymore. (You can decorate the top what what ever you want.. I used some Kamut.)

* Bake for about 22-25 minutes. If a toothpick comes out clean, the muffins are ready.

Choco-nana Pie


At home, we are not big eaters of very sweet desserts, but sometime we’re making an exception, hehe!

I made this pie yesterday and we both loved it!


1 pie (about 8-10 slices)



* 1 cup flour

* 1/3 cup almond powder

* 1/2 cup icing sugar

* 2 pinch of salt

* 1/4 cup butter or margarine, softened

* 1 egg, lightly beaten



* 250g chocolate, chopped

* 3/4 cup 35% cream

* 2 small VERY RIPE bananas, mashed



* In a bowl,  mix all ingredients until dough is smooth. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove from the refrigerator 5 minutes before using.

* Preheat oven to 325°F.

* On a lightly floured work plan, roll the chilled dough into a 10 inches circle. Carefully place the crust in a tart pan with removable bottom (9 in.), buttered and floured. Trim excess dough and prick the bottom evenly with fork (to prevent the dough from puffing up).

* Bake 15 minutes or until crust is lightly browned. Set aside.


* In a double boiler, melt chocolate, stirring.

* In a saucepan over medium heat, bring cream to a boil. Pour the hot cream over chocolate and mix. Add mashed banana, and whisk in with an hand mixer until the ganache is smooth.

* Spread the ganache into the baked crust and refrigerate at least 3 hours before eating.

* Serve and ENJOY!

Orange Cleaner


Does something smells better than oranges? Not for me! It’s my favorite fruit!!!

So, if I combine two things I really like.. cleaning and orange..


Every time I ate an orange (and several times a day) I put the peels in a container in my fridge. When I’ve had enough, I made the mixture. It’s fantastic to know that you’re cleaning for only pennies and with something you wanted to trow in the first place!

Don’t forget to wash your oranges before eating them (well I mean, because you’re putting all the peels in the jar and if they are not organic you need to wash away the chemicals and the wax)

 This cleaner can be used for just about anything, either you spray it directly on a surface or dilute it in a bucket of water, it will work perfectly! Oranges are a natural degreaser and vinegar a powerful cleaner. It’s perfect to use on your greasy stove!! Why pay money when you can make it yourself! I’m always saying that…
Next time you’re eating oranges… Save the peels!!!

You need :

* White vinegar

* Orange peels

* Glass jar

* Spray or regular bottle


* The fun part, eating oranges! Haha! Save your orange peels and white part (you know, the weird part that almost no one eats) in a glass jar.

* Fill the jar with white vinegar and close the lid.

* Put the jar in a cool, dark place, and let it sit for few weeks, at least a month. Every few days, take your jar and shake it a little.

* Once you have waited enough, strain the liquid from the peels. Put the cleaner in a spray or regular bottle. It’s ready to use!

Pumpkin & Alphabet Soup


Dalie loves pumpkin! (well me too!) So I made her this colorful and delicious soup.

Pumpkin is loaded with an important antioxidant called beta-carotene. (It help to reduce the risk of cancers..)

Last Fall we went to the pumpkin patch and I made a lot of preserves. I’ll do the same this year!


3 meals


* 1 tablespoon olive oil

* 1 green onion, chopped

* 1 1/2 cups Cinderella pumpkin puree (I used homemade)

* 2 cups vegetable broth

* 1/8 teaspoon dried thyme

* 1/8 teaspoon Herbes de Provence

* 1/4 cup uncooked alphabet pasta


* In a pot heat olive oil and green onion for 1-2 minutes.

* Add the puree, broth, thyme and Herbes de Provence. Bring to boil over medium heat.

* Stir in the pasta. Cook for about 10-12 minutes.

* Remove from heat.

* Serve or freeze.