Banana pound cake muffins

Banana pound cake muffins

  • Servings: 20
  • Difficulty: easy
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Sugar free dessert became the only way for me to bake for my husband, what to do for a man that loves sweet? It was easy for me, I started re-creating all of my baking recipes for him as sugar free dessert since we found out he is diabetic and that was many, many years ago…


This recipe is no exception, its based on my Banana Nut Bread Muffins – Sugar free recipe… but I wanted to make them in the form of muffins… you ask why I like this method?

One simple reason, I don’t have to deal with my husband cutting pieces of the loaf and leaving it on the counter for me to clean up the crumbs after him, he swears its not him doing it!!!

When I came up with this recipe I did not have enough nuts to add to the batter and my husband is always asking for more nuts in anything I bake with it, so the next best thing was just top the muffins and no need to add it to the batter…


Baking this banana bread in a muffins form is as easy as it can be, I could bag them and freeze them, all he needs to do is pull one at a time from the bag and heat it in the microwave for 10 second, even though he loves to eat cold food I don’t know why or how, I stopped asking a long time……anyway no mess, no crumbs on my kitchen counter and everything stays clean!!! Smart ha???

I called them pound cake for the aroma, taste and flavor of a pound cake in one simple muffin… very tasty and delicious… grab your coffee or tea to accompany this delicious muffin..


Pre-heat oven to 350

2 sticks room temperature unsalted butter

1 cup monk-fruit sugar

3 tbsp. sugar free brown sugar (I make my own)

1/2 tsp. salt

1 tbsp. vanilla extract

1 tsp. baking powder

3 ripened bananas

2 cups all-purpose flour

4 large eggs room temperature

1/2 cup chopped walnuts

1/4 tsp. cinnamon

Into a bowl of stand mixer fitted with the flat beater attachment, cream butter, sugar and brown sugar for few minutes until smooth and creamy.

Add eggs one at a time, mix well after each addition.

Add vanilla extract, mix on high speed for one minute.

In a separate bowl, sift flour, baking powder, salt and cinnamon, add on low speed in thirds.

Add ripened  banana and mix for few seconds until the banana is incorporated in to the batter.

Line two muffin pans with baking paper.

With an ice cream scooper, scoop the batter into lined paper, top each muffin with the chopped walnuts.

Bake for 32-34 minutes, cool in the pan for 10 minutes, remove and cool completely on cooling racks…

That’s if you could resist the aroma…


Sirloin steak stew

Sirloin Steak stew

  • Servings: 2
  • Difficulty: easy
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Stew is one of the easiest dishes to prepare when using the slow cooker, any dish is easy to prepare and cook in it for that matter!


No matter what you’re making you get all of your ingredients in to the pot, mix everything, close the lid and let the pot do all the work for you!


I had a top sirloin steak and I was trying to figure out how to prepare it… I wanted to grill it with grilled vegetables as a side dish but that was out of the question, it was 32 degrees outside and the wind was 15 miles an hour… And I did not reallyyyyyy care to grill it inside as the crazy fire alarm will lose its mind and I am forced to open windows and doors and that would have defeat the purpose of not grilling outside… the house will become a freezer!!! And to be honest with you I really, really, really did not feel like cleaning my stove after all that mess…


What to do with it? I decided to make it easy on my self, the crazy alarm and keeping my stove nice, clean and shiny by cooking it as a stew with canned ingredients that I had on hand in my pantry.


Recipe created!! Three hours later and dinner was ready…After dinner I wished I had more of this mouth-watering stew to have as a leftovers for tomorrow’s lunch, it was so delicious that we eat it all!! the tomato’s with the jalapeño peppers made the delicious sauce just spicy enough to enjoy it… all the other spices, and the olives complemented the beef so well that left us wanting more and more…IMG_2772

I paired it with multi grain rice, but if the rice is not on your menu or you don’t care to serve it with the stew, a warm pitta bread or any other bread is needed for sure to soak up the delicious sauce. IMG_2769

For the stew

2 lb. top sirloin steak

1 can 14.5 oz. diced tomato with jalapeño pepper

1 can 14.5 oz. cut green beans drained

1 can 3.8 oz. sliced black olives drained

1 can 8 oz. tomato sauce

1 tbsp. garlic powder

1/4 tbsp. sea salt

1/2 tbsp. black pepper

1/4 tsp. turmeric

1/4 tsp. paprika

1/2-1 cup turkey low sodium broth or water

1 stick of cinnamon

1/2 tbsp. onion powder

2 tbsp. dry parsley flakes

1/4 tbsp. cumin

1/2 tbsp. ground coriander

1/4 tsp. red pepper flakes

For the rice

2 cups multigrain rice

2 tbsp. olive oil

3 1/2 cups of turkey broth or water

1 tsp sea salt

Into a slow cooker insert add sirloin steak, tomato’s with Jalapeño including the juice, add the rest of the stew ingredients, mix well to make sure the is beef completely covered from top to bottom…

Cover the pot, turn the unit on high and set it for three hours…

Half an hour before the time is up cook the rice… Rinse it and drain it well…

In a non-stick pot heat the olive oil add the rice and toast it for a minute.

Add salt and turkey broth or water, stir well to combine, cover and bring to boil…lower the heat and simmer for 20 minuets or until the broth is completely evaporated. Let it stand covered for 15 minuets, fluff with a fork before serving…

Note: I didn’t add any fat or oil to the stew the steak had some marbling of fat in it and that was enough for us…


Banana chips cookies

Banana chips cookies

  • Servings: 10
  • Difficulty: easy
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Today I realized that I have saved a lot of banana chips from the so called tropical mix nuts and tropical fruit bags that we buy from the health store, every time I buy a bag I realize more and more that they are just full of banana chips and hardly any mixed nuts or any tropical fruits…I tell you it was driving me crazy every time I opened a bag!!

I started removing the banana chips from the bags and saving them in a glass jar so I could get to the mixed nuts and the fruits easily, today I tried to add more but the jar became so full I could not close the lid and I was already in the baking mood as it is, so I started gathering ingredients and that’s how this delicious cookie recipe was created…


I didn’t want to bake a banana bread with the chips, I didn’t think it will work as the chips will stay hard unless I soak them in milk or water but I didn’t feel like taking the extra step and wait until they are soft…

I am becoming a big fan of using almond flour in my baking, it’s a healthy alternative to using flour, it’s gluten-free and the best nutritional option for a diet or to avoid carbs and calories, even though this recipe has a little of whole wheat flour! it’s easy to replace it and just use almond flour instead… I also been using a lot of coconut oil in my baking to replace the butter just to avoid unhealthy fat…


These healthy cookies will let you say what is wrong with eating one or two more cookies? who is counting right?!! Not me, my husband and I shared two before they even made it to cooling rack, that’s how delicious they were…


I loved how the cookies turned out, they had a hint of molasses from the sugar-free brown sugar that I created by mixing the molasses with the low-calorie sugar… oh yes they are sugar free… just a healthy and delicious cookies…


The flax-seed flour added a nutty flavor to the cookies, and that’s another healthy ingredient I been experimenting with lately.

Pre-heat oven to 350

1/2 cup coconut oil room temperature

1/2 cup of monk-fruit sugar or any low-calorie sugar

1 tbsp. molasses

1 egg room temperature

1 cup almond flour

1/3 cup flaxseed flour

1/2 cup whole wheat flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup chopped banana chips

10-20 whole banana chips

1/3 cup rolled old fashion oats

1/2 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

In a bowl of a stand mixer fitted with the flat beater attachment whip the coconut oil with sugar and molasses until creamy, about a minute. Add egg and mix until completely incorporated.

In a separate bowl add almond flour, whole wheat flour, salt, baking powder, chopped banana chips, rolled oats, cinnamon, nutmeg, and flaxseed flour.

on low-speed add the almond flour mixture to the bowl in thirds, turn the speed to a medium high and mix for few seconds.

Line a baking sheet with parchment paper, with two tbsp. ice cream scoop, scoop the batter and place on the baking sheet about two to three inches a part.

Press one of the whole banana chips in the center of each cookie, press it firmly so the cookie spreads a little.

Bake for 20-22 minuets or until golden brown.

Cool cookies in the pan for few minuets, remove and cool completely on cooling rack but that’s if you could resist the aroma…

Notes: to get most cookies out of this recipe use a smaller ice cream scooper or a large tablespoon to make them drop cookies, but I liked the cookies on the large size…. To turn this recipe to a completely vegan recipe replace the egg with vegan egg substitute.


Chicken Tikka Masala

Chicken Tikka Masala

  • Servings: 4
  • Difficulty: easy
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There is no doubt that Indian cuisine is one of the flavorful and aromatic food out there, I love Indian food as much as I love middle eastern food…I enjoy cooking Indian food and I really love it when the delicious aroma fills up my kitchen, the spices, the texture and the flavor are amazing.


Tikka Masala was created in Britain by a Pakistani chef and as I heard from many Indian friends that this dish wasn’t known in India before it was created…but all of the spices that was used in the creation of this dish are used in Indian cooking everyday, so I guess for that reason everyone associate it this dish to Indian cuisine.

This is my take on chicken masala that I created, a healthy alternative and easier than the original recipe by using my slow cooker…I wanted to keep the flavors but without having the full fat that in the original or in many recipes that you would find on line, the original recipe has a full fat yogurts and creams… I created mine with low sodium chicken broth and thickened it with Flax seed Milled flour that added texture and amazing nutty flavor that I thought it was beyond delicious.


Normally this dish is served with rice or with the delicious Indian bread Naan, but I kept my dish simple, light and healthy.

chicken tiki masala7

2-3 LB boneless and skinless chicken thighs or breast cut to bite size pieces.

1 tbsp. ground cardamom

1 1/2 tbsp. mild or hot curry powder

1/2 tbsp. black pepper

1/2 to 1 tbsp. sea salt or to taste

1/2 tbsp. garlic powder

1/2 tbsp. onion powder

2 tsp. ground cinnamon

2-3 bay leaves

1 stick of cinnamon

2-3 tbsp. flax seed milled flour or all- purpose flour

1 sliced red bell pepper

1 sliced yellow bell pepper

1 sliced onion

1 cup of low sodium chicken broth or water

In a slow cooker inserted to the unit add, chicken, spice, salt and black pepper.

Add chicken broth, cover and cook on high for 2-4 hours depending on the size of the chicken you are using, stir twice doing the cooking process.

When the timer is close to the last hour, add the flax seed flour and stir until the chicken is completely coated.

Add the sliced onion and bell peppers, stir and cover to cook for the remaining time.

If you are allergic to flax seed or you’re not a fan you could remove it from the recipe, just serve the dish with bread or rice to soak up the delicious juices.


Chocolate cake

Chocolate Cake

  • Servings: 12
  • Difficulty: easy
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I think Chocolate is one of the most loved sweets on earth, I am not that big of a fan…(I know everyone thinks I am crazy) but let me tell you I surprised myself after I tasted my own creations…this chocolatey cake is one of the best cakes I came up with and everyone agrees with me…

For every birthday at the office I ask everyone what kind of cake should I make! and all of my co-workers agrees on this chocolatey goodness of a cake and I always deliver.

I made this cake for a birthday celebration at the office few weeks ago and the only thing I forgot to do is to take a picture of it after we cut the first piece, I guess we were too excited to eat it….

A lot of the recipes I create I like to keep to myself in my recipe notebook! but I am posting this devilish, delicious and chocolatey cake for everyone who asked for it and because I promised a lot of people that i will, here it is…

preheat oven to 350

Spray two 9 inch cake pans with nonstick baking spray and line the bottom with parchment paper and set a side.

2 cups all-purpose flour

1 3/4 cups sugar

1 2/4 tsp baking soda

1/2 tsp baking powder

1 tsp fine salt

2/3 cup unsweetened cocoa powder

1 1/2 sticks of butter at room temperature

1 cup warm water

1 tsp vanilla extract

3 large eggs at room temperature

1/8 tsp ground vanilla powder

1 tbsp dry instant coffee

1/2 can of ready made sugar free chocolate frosting

1/2 can ready made sugar free cream cheese frosting

1/4 to 1/2 cup milk

1 cup strawberry preserves

In a bowl of a stand mixer fitted with flat beater attachment, beat butter and sugar until its creamy, about two minutes.

Add eggs one at a time mixing well after each addition.

Add vanilla extract and vanilla powder.

In a separate bowl sift flour, cocoa powder, baking powder, baking soda, salt and instant coffee.

On low speed add the dry ingredients in thirds alternating with the warm water.

Mix well for one minute.

Equally divide the batter into the prepared pans and bake for 35-40 minuets or until toothpick comes out clean.

Cool the cakes in pans for 15-20 minuets, remove from the pans and cool completely.

In a bowl of a stand mixer fitted with the whisk attachment add the chocolate and cream cheese frosting, turn mixer on to low speed and whip for a minute to combine, while the mixer on drizzle the milk slowly and whip for two minutes, stop drizzling the milk once you like the consistency of the frosting,I used about 1/4 of cup.

Trim the top of each cake about an inch and half off (save the trimming for later–check out this post Chocolate birthday cake).

Place one of the cooled chocolate cakes on your serving plate after covering the side of the plate with parchment papers, place the cake upside down having the flat bottom up, add the strawberry preserves and spread evenly, place the second cake on top and spread some of the frosting all over the cake as a first coat.

Chill the cake in the refrigerator for 15 minuets, after the cake is cooled continue frosting it to whatever design you choose.

I did the swirl design by covering the entire cake with the frosting and by using an offset spatula I moved my hand in a halfway turns and that was it… it looked so scrumptious! Carefully remove the parchment papers and wipe the plate with clean damped kitchen towel.

For all my cake baking I use bakery aluminum cake pans, they are the best to use for the best results, I don’t use the dark nonstick kinds because I think they don’t bake cakes evenly.

I choose the sugar free frosting so the cake won’t be overly too sweet, if you prefer you could use the regular ones or make your own and that’s what I normally do but I was too lazy to make it from scratch that night so I had to be creative and used up the two halves cans of frosting I had on hand!


Grilled Vegetables

Grilled Vegetables

  • Servings: 4
  • Difficulty: easy
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These panini press you have hiding in your kitchen cabinets are not just for making a panini sandwiches, they are an amazing tool to use as a grill, last night I used it to grill vegetables and I often use it to grill steaks or chicken.

Last night dinner, grilled vegetables and slow cooker chicken…

I am having an unlimited vegetables and protein for the next 14 days of detox to lose a few pounds!

Healthy and delicious grilled vegetables in ten minuets.

Here is how i made them…

1 extra large zucchini

1 extra large squash

2 large orange sweet bell pepper or any color you have on hands

Sea Salt

Black Pepper

Healthy cooking spray

Preheat the panini grill.

Cut up the squash and zucchini to round slices, about two inches thick each.

Cut the bell pepper to big chunks, I used orange bell pepper I think orange, yellow or red ones are sweeter than the green.

Spray the panini grill with cooking spray and line the vegetables side by side, sprinkles with salt and pepper.

Close the lid and grill for 1-2 minuets, I like my vegetables to have a bite to them.

Some of these panini machines have a cold and hot spots, If needed flip the vegetables to reach your desired doneness.

Grilling the vegetables longer than 1-2 minuets will turn them in to a mushy mess!

Serve with steak or chicken or any protein you like, I served it with my delicious Fiesta chicken but I did not add the sauce on my chicken this time.


Spaghetti Squash

Spaghetti Squash

  • Servings: 6
  • Difficulty: easy
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Recently I became a big fan of Spaghetti squash, its a healthy alternative to regular pasta.

I was really skeptical about it and about how would it taste with pasta sauce, and I always wondered what was the rave about it….but I became a believer once I had a taste of it.

Trying to have a healthy lifestyle made me try and experiment with food that I never thought of eating, but I been feeling good about choosing the healthier food for me and my family…

The first time I tried spaghetti squash was the frozen kind that I bought at the grocery store but I thought to my self it would taste a whole lot better if I make it at home and thats when I became a big fan of this delicious healthy food !

This is how I made them

Preheat oven to 440

2 large spaghetti squash

Healthy cooking spray

1/4 tsp sea salt

1/4 tsp black pepper

Wash and dry the squash.

Line a cookie sheet with aluminum paper (easy clean up), spray with cooking spray and set aside.

Cut the washed spaghetti squash in half, scope out the seeds and discard.

Spray the squash with cooking spray and sprinkle the top with salt and pepper.

Bake face down for 40-55 minuets..

Turn face up and bake for additional 10 minuets, I like them to have a chard top it adds smoky taste to the dish!

After baking let it cool for 15-20 minuets.

With a fork scrap out the inside of the squash to a bowl and you will have a delicious spaghetti ready to devour…

I packed the squash in small freezer bags to keep on hand when I need it, cheaper and healthier than the store bought version!