Category Archives: Recipes

Orange Almond Blueberry Muffins

Orange Almond Blueberry Muffins


Heading to the Fulton St. Farmers Market before work  for fresh, local produce has been a real treat. I was surprised that I had any blueberries left for muffins after snacking by the handful. I had just enough to throw into these amazing Orange Almond Blueberry Muffins a few Sundays past.

This is another win from one of my favorite dessert cookbooks, Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I have yet to encounter a recipe in this book that is less than stellar. (This spring I shared the Lemon Drop Cake recipe). I altered it a little bit using almond milk and homemade orange juice.

The orange zest and homemade orange juice make these little guys so refreshing and the aroma mixed with the scent of toasting almonds didn’t hurt! You can absolutely store these muffins in an airtight container for a few days, but like any homemade muffin, they are best served hot with butter.

I had intentions of a complete brunch spread, but we couldn’t help making a meal out of these. Neil taste tested at least five and I went back for a few myself before they could cool. Is it too early to start working on our winter bodies?



Orange Almond Blueberry Muffins
Fresh out of the oven! My attempt at an almond flower garnish didn’t stay intact…
Orange Almond Blueberry Muffins
I love that these muffins turn out on the smaller side, full of flavor. There was just enough blueberry in every bite.

Orange Almond Blueberry Muffins
These muffins don’t last long!

Orange Almond Blueberry Muffins

Read on for the recipe!
Continue reading

Freestyle Pasta

Sunday Dinner
I’ve always made decidedly decent food choices, but a persistent bout with acid reflux and watching food docs (Food, Inc. and Forks Over Knives) inspired a fridge overhaul. Last summer I resolved to welcome more veggies and better food into my kitchen. I won’t say goodbye to the occasional bacon or bloody steak, but after kicking fatty ground beef, (a majority of my) processed foods and other junk foods I feel healthier emotionally and physically.

I’ve also become more comfortable deviating from recipes or making my own as I go along. I never thought I’d be able to imagine the taste of a dish by reading a cookbook without pictures! I no longer feel intimidated to cook. We collaborated on this pasta last weekend. The shrimp was cooked in garlic butter, a mix of veggies sautéed separately, and all mixed together with hot noodles. It was yummy!

Here’s to trying new ingredients and taking more food risks this year.