Mozzarella, tomato,and prosciutto frittata

Mozzarella, tomato,and prosciutto frittata

For a bigger breakfast or brunch this is one of our favourite frittatas. I found this recipe in the Canadian Living site and have cooked it several times. You can check it out here. The original recipe calls for a walnut pesto, which I normally don’t add, I find that the tomatoes, onions, cheese and prosciutto are salty and flavourful enough.

4 large servings


4 tsp vegetable oil

1 onion, sliced

12 eggs

1/4 cup milk

1/4 tsp each salt and pepper

100 g fresh mozzarella cheese, sliced

45 g thinly sliced prosciutto

2 or 3 cocktail tomatoes sliced


In 10-inch ovenproof nonstick or cast-iron skillet, heat oil over medium heat; cook onion, stirring occasionally, until tender and light golden, about 12 minutes.

Meanwhile, beat together eggs, milk, salt and pepper. Pour over onion mixture in pan; reduce heat to mediumlow and cook until bottom and sides are set but top is still slightly runny, about 15 minutes.

Top with mozzarella and tomatoes, sprinkle some oregano. Broil until top is golden and set, 3 to 5 minutes. Arrange prosciutto over top; cut into wedges.


Perfect moist and light banana bread

Perfect moist and light banana bread


Bananas are very abundant in Brazil, all shapes, many different types, found everywhere, a fruit that is commonly taken for granted, as so there is an expression to describe it: “as cheap as bananas”. You would think that banana bread would be a favorite there too but it is not.

There are plenty of banana cakes, banana pies, breads filled with banana and cream, tons of different types of banana desserts but nothing like the North America’s favorite, banana bread. I tried it for the first time still in Brazil, many years ago, in a friend’s house, who used to be a baker in Montreal and I fell in love since.
I never miss an opportunity to try a different one at any coffee shop and I am always experimenting with new recipes, like my Ultimate and fluffy banana bread, still looking for the perfect banana bread, that would remind me of that first one.
So it happened! I was flipping the pages of the last issue of Canadian Living magazine and found it! I had to try it right away and so far, this will be the one I will be baking, for ever!!
The original recipe is here.

The secret that makes it so special ? Let the mashed ripe bananas soak for 5 minutes with buttermilk and baking soda and the magic of fluffiness gets started!

Moist and light, no surprise that baking with brown sugar and real butter would bring the banana flavor very alive, but it was worth it! I substituted half of the flour with whole wheat flour and half of the brown sugar with sweetener to make it diabetes friendly.
If you like walnuts, chocolate chips or raisins, go ahead and add 1/2 to 1 cup of your favorite thing.

Perfect moist and light banana bread

1 loaf – 12 pieces

3 ripe bananas, mashed
1/2 cup buttermilk
1-1/2 tsp baking soda
2-1/4 cups all-purpose flour (or half all-purpose and half whole wheat flour)
1-1/2 tsp baking powder
1/4 tsp salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 tsp cinnamon

Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.

In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch loaf pan.

Bake in 350 F oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.

Enjoy and thanks for stopping by!


Large Cinnamon roll

Large Cinnamon roll


Baking is magic!

And cinnamon buns are an ultimate indulgence! I had to bake something to bring for a reunion and decided it would be a good chance to make my ever favorite, my way. That means, a generous dough, lots of cinnamon but not too sweet and, very important, packed with raisins. For the icing, just a thin layer of confectioner sugar mixed with milk for a little shine and texture, again, not too sweet. It is a huge treat for me, one I don’t have too often, so I make sure to enjoy eating as much as preparing it. I love to see the dough rising, waiting for the house to be filled with the cinnamon smell and watching the beautiful golden color after is baked. Baking is truly magic!
If you like it richer and sweeter, be more generous with the brown sugar and butter before rolling it out.
I got this recipe from a cooking TV show. I just kept writing it down and baked it right after.


Large cinnamon bun


2 1/4 tsp instant yeast (1 pouch)
4 oz warm water
1 tbs sugar

3 1/2 cup flour
2 eggs
1/3 cup unsalted butter melted with
3/4 cup milk at room temperature
3 tbs sugar
touch of vanilla
pinch of salt

1/4 cup maple syrup or honey
1/2 cup brown sugar
2 tbs butter

For the filling
1/2 to 3/4 cup of melted butter
1/2 to 3/4 cup brown sugar
3/4 cup raisins (optional)
lots of cinnamon

For the icing
For my light icing I just mix 1/2 cup of icing sugar with 2 tbs milk. But an optional way, actually more popular, is mixing: 4 oz cream cheese, 1 cup of whipping cream and 1 cup of icing sugar, blending it together with some vanilla.


Start mixing yeast and the warm water with sugar and let it rest until a starts foaming. In the mean time gather all your ingredients.

Combine flour, eggs, melted butter, milk, sugar, vanilla, and salt mixing well. Add the yeast mixture and start kneading for at least 5 min., until the dough is nice and elastic. Let it rest in a bowl lightly greased with oil. Wait 45 min to 1 hour.

Flour a surface, take the dough out of the bowl and punch it out to get all the air out of the dough. Roll it out in an oval shape.
Brush the melted butter on the whole sheet of dough. Sprinkle brown sugar, raisins, cinnamon.


Roll it up as tight as possible. Pinch at the end to seal it out. Now you have a long log.


Brush more butter, more brown sugar and cinnamon on the top of the log. Roll up the log once more, tight.


Melt the butter, brown sugar and maple syrup in a cake pan, mixing well. Place the roll in the center of this pan, cover and let it rise a second time for 45 min to 1 hour.


At this point it can stay in the fridge until the next morning and you can bake it fresh for breakfast!


Heat oven to 375 F. Bake for 30 min and then cover with foil and cook for more 20 to 25 min.


Take out of the oven and spread your favorite icing on top. Enjoy!!!

My ever glorious morning glory muffin

My ever glorious morning glory muffin


I found this recipe in an old issue of Canadian House & Garden magazine and since the first batch I baked, I could not stop thinking of these muffins every time I sip my coffee in a lazy and sunny Sunday morning. Or in any other day, actually. Perfection.

The story behind is that this recipe is one of the signature muffins from chef Debbie Parker at the High level Diner – Edmonton AB, Canada.

For me, the magic about this muffin is the perfect combination of fruity flavors: bananas, almonds, walnuts, coconut, my ever favorite, raisins and a hint of orange. It is an explosion of hearty goods baked with a smart mix of whole wheat flour, wheat bran and all-purpose flour, for a more than satisfying breakfast or snack. And yes, super healthy.

It has 2 layers, so the crunchy topping is quite the hit here. Not too sweet but sweet enough, dense but yet moist.

I did substitute sugars by sweeteners to make it diabetes friendly, as usual, for my husband, but the recipe below follows the original.

Great recipe to get us started in the cooling temperatures waiting for us in this fall!


Orange nut Muffin

12 large muffins or 18 small ones

1 cup natural wheat bran
2/3 whole wheat flour
1 1/3 cup all-purpose flour
1/4 cup brown sugar
1 1/2 tsp baking soda
3 medium bananas, mashed
3 eggs, beaten
1 tbs molasses
1/2 cup melted butter
zest and juice from 1 large orange

1 cup chopped walnuts
1/2 cup shredded coconut
1/2 cup silvered almonds
1/2 cup granulated sugar
1/2 cup breadcrumbs
2 1/2 tbs raisins or currants
2 eggs
1/4 cup vegetable oil

Pre heat oven to 350 F. In a large mixing bowl combine wheat bran, flours, brown sugar and baking soda. Sir until well combined. Add bananas and mash well to remove any lumps. Add beaten eggs, molasses, butter, orange juice and zest and mix until batter is smooth and well combined.
In a medium size bowl, combine all topping ingredients except eggs and oil. Stir to combine. Add eggs and oil and stir again.
Pour batter evenly into the prepared baking cups (12 large or 18 small).
Top with nut mixture, spreading evenly among all muffins.
Bake for 30 min. Check after 5 min and push all fallen topping back onto the top of the muffins.

Enjoy and thanks for stopping by!


Oatmeal French breakfast muffins

Oatmeal French breakfast muffins


Cold out, around -10C without the wind effect, sunny Sunday screaming for a lazy morning to get the day started: fresh coffee and steaming hot Oatmeal French Muffins with butter. Don’t think I need to write anything else. They fill the bill for moist, healthy and carb conscious. Gotta go eat them!

Oatmeal French Breakfast Muffins

The original recipe is here.

12 muffins

1 cup oats
1/2 cup buttermilk + 1/2 cup regular milk
1 egg
1/2 cup brown sugar (I used 1/4 Splenda and 1/4 brown sugar)
1/4 tsp vanilla
1 stick butter or margarine, melted
1 cup whole wheat (all purpose works too)
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/2 cup chopped walnuts, raisins, apples, cranberries, or other add-in of your choice (optional)

Preheat the oven to 400 degrees. In a medium bowl, combine the oats and milk/buttermilk and stir. Let them soak together a little bit while you get the other ingredients out. Melt the stick of butter or margarine in the microwave.
Next, add the brown sugar, egg, vanilla and melted butter to the bowl and stir. When it’s combined, add the flour, salt, baking powder, baking soda, and cinnamon, stirring gently.
Fold into 12 greased or lined muffin cups. Bake for 15-20 minutes or until toothpick comes out clean.
Enjoy and share!

You also might like:

All bran apple, cranberry muffins

Coconut and blueberry healthy muffin

Sweet potato muffin with a crunchy topping

Avocado and Maca (belly fat reducer!) shake for breakfast

Avocado and Maca (belly fat reducer!) shake for breakfast


Nothing like a quiet breakfast in a fall morning! It is when – although you enjoy eating your morning meal with your family – you take some time alone and enjoy it without any rush!
We all like that but it does feel better if we do it in a healthy way, which is not always easy. We are so conditioned to thinking about a comfort breakfast as a combination of mainly coffee and carbs, that sometimes is hard to think outside the box.
That’s why I am sharing my breakfast today, which happened to be quiet and lonely in a nice way. Most importantly very easy and filling and carb free.

I’ve been taking this avocado shake for years, it is very popular in Brazil, we have tons of avocado all year around and it is a cheap and nutritious fruit that is available everywhere.

Today was my first time using organic “Maca”, this powerful root from the Andes that is known to reduce cortisol and therefore belly fat, amongst other benefits.
It is native to the high Andes of Peru and Bolivia and also cultivated in some parts of Brazil.
I’ve been hearing about it so much lately that I had to go to Wikipedia to learn that “for approximately 2,000 years, maca has been an important traditional food and medicinal plant in its limited growing region, where it is well-known and celebrated. It is regarded as a highly nutritious, energy-imbuing food, and as a medicine that enhances strength, endurance and also acts as an aphrodisiac. During Spanish colonization maca was used as currency.”

I found organic Maca at Bulk Barn but any Health food store will have it. It is not cheap but the fine powder goes a long way if you are just taking 1 tsp a day. It is said to be bitter but I didn’t taste it, 1 tsp is not much.
It was all I used in my shake this morning, pretty good for not having any cravings or hunger after that!

Find more information about Maca here.

Avocado and Maca shake for breakfast

1 cup 1% milk
1 tbs honey or sugar substitute
1/2 avocado
1 tsp Maca

Blend it well and it is ready. I actually used 2 tbs of honey but I have a sweet tooth, so I figured 1 tbs would be enough in the recipe.
It is really tasty, comforting and filling. Hope you like it.

Enjoy and thanks for stopping by.

Other sweet recipes with avocado, I know I am obsessed with it :):

Ice cream avocado dessert

Avocado healthy dessert

Light, very light Eggs Benedict

Light, very light Eggs Benedict


Light, very light eggs Benedict

I was never too fond of Eggs Benedict, I always found it too filling. I started ordering Eggs Florentine instead, which I like much better with the spinach, but the heavy hollandaise sauce was still there. These days, trying to control carbs and keeping track of fats, I came up with my own version, inspired by a recipe I saw in another blog, “The Kitchn”.

I cooked it this morning skipping the English muffin and substituting it by lettuce and tomato. Next time I will have 1/2 whole wheat English muffin and the lettuce and tomato on top of it and I bet it will be still delicious. I also used peameal bacon instead of regular bacon, poached the eggs, poured my light sauce on top and it was perfection! (for me anyway).
Because the sauce is cold, I kept the plates warm and assembled all the layers fast, right after the eggs were ready since I didn’t want the lettuce in the bottom becoming mushy. Just a little time management and voilà! Nice and light, mission accomplished! And also so diabetes friendly and carb conscious, and whatever “healthy” you want to call these days!
Hope you enjoy it as I did!

Super light Eggs Benedict

1 portion

1 large egg
1 tbs white vinegar (any vinegar would do, but the white will not add any color to the egg)
1 slice of peameal bacon
lettuce and a couple of slices of tomato

For the sauce
1 tbs light mayonnaise
2 tbs light sour cream
1/2tsp Dijon mustard

Cayenne pepper to be sprinkled on top of the eggs

Prepare the sauce mixing all the ingredients together. Set aside.

Cook the peameal bacon on a frying pan, 1 or 2 min each side. Set aside, keeping it warm.

Start poaching the egg by bringing water with 1 tbs of white vinegar to boil and then to a simmer.
Break the egg in a small bowl (I use a ramekin) and gently slide the egg down in the simmering water. I try to dip almost the whole ramekin in the water for this process. Let it cook for about 2 min or until the white is not glossy and the yoke, nice and soft. Gently take it out of the water with a strainer spoon and let it rest on the edge of a bowl, still in the strainer spoon, while you quickly assemble your dish with the lettuce, tomato and peameal.
Arrange the boiled egg on the top of the pile, pour the sauce on it and sprinkle a generous portion of Cayenne pepper. Enjoy and thanks for sopping by!

written by Raquel Boyes

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