Low-Fat Strawberry Muffins #SundaySupper

Spring!!! Oh how I have longed for you this year. It has been a horrible year for winter colds, especially with such a young baby in the house, which has made winter very unwelcome. But the air is warming up, buds are already appearing on the plants and my seedlings are growing. One long awaited ingredient that makes its way back into our house more regularly during spring are berries. My daughter is too young to understand the concept of seasonal food but she understands the taste. It is a bit of a challenge trying to explain to a 3 1/2 year old that those blueberries she is so desperate for me to buy aren’t going to taste as nice. Sure enough everytime I fall victim to her pleading during the winter months she doesn’t want to eat them. But come spring when they are starting to hit their season they are back on our table and she can’t get enough of them. I don’t blame her, berries are so full of flavour when they are in season but they are a delicate enough flavour that when out of season they are bland and not very sweet. So come spring once they start hitting the stores and markets we do tend to go a little crazy. And why not, they are healthy and I can still buy them instead of sweets and cookies and toddler still sees them as big of a treat. I know those days probably aren’t long lived but as long as they are here I plan on taking full advantage of it.

Today I decided to share some strawberry muffins that I actually made last year, that are also lower in fat so if you are like us and trying to not indulge and lose weight these are a great treat as they are only 89 calories a muffin. I am so excited for the spring inspiration, how about you?

Don’t forget to scroll down to see the other amazing recipe ideas from the Sunday Supper team.


Low-Fat Strawberry Muffins

125g (1 c.) plain flour
120g (1 c.) whole wheat flour
100g (1/2 c.) sugar
4 tsp baking powder
1/2 tsp salt
2 Tbsp butter, melted
122g (1/2 c.) applesauce
2 egg whites
200g (1 c.) fresh strawberries, chopped
2 Tbsp strawberry jam *optional
Recipe adapted from Food

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Brunch Challenge – Banana Bread Cinnamon Rolls

So with the holiday season coming up I decided to focus on brunch ideas this month. The holiday time is full of big family and friend gatherings and eating big meals. So we like to keep things simple and stick to only two meals a brunch and then the larger meal. Small snacks can be served during the rest of the time but by limiting the meals to only two it helps relieve a lot of stress if you are catering for a large group plus since so many calories are consumed during the large meals it seems wise to limit the amount of meals we consume.

Before I share this amazing recipe I think it should be noted that I am not a baker. It is not my area of strength and very rarely does anything I bake turn out beautiful, tasty but not beautiful. I could probably get a lot better if I practiced more but baking is not a healthy thing so I try and limit the amount I do it. I say this because it is a common issue with people. I know so many people that say they aren’t good at baking so they don’t even try any more. They instead stick to store bought pastries, cakes and cookies, or buy only box mixes. But I want to encourage people to give it a try. Yes your results might be like mine, not perfect looking but trust me when I say these were so tasty they didn’t last long enough for us to look at them for long. Not only do home made baked goods taste better and are cheaper buteven more importantly they are better for you then store bought since they have less preservatives and other additives. And since baking isn’t great for the waist line I say any small thing you can do to make it better for you is worth trying.

Trust me when I say if this non-baker can make these then you can. This recipe can easily be made the day before and stored in the fridge until the morning.

Banana Bread Cinnamon Rolls

150g (3/4 c.) soft brown sugar
50g (1/4 c.) granulated sugar
2 tsp cinnamon
1/4 tsp nutmeg
(1/4 c.) finely chopped nuts (I prefer pecans but only had chopped mixed nuts on hand)
14g (1 Tbsp) butter, melted
438g (3 3/4 c.) plain flour
12g (2 Tbsp) sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 ripe bananas
100g (7 Tbsp) butter, melted and divided
175mL (3/4 c.) milk
2 cup icing sugar
2 Tbsp milk
Adapted from Inside Bru Crew Life

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Scrambled Eggs on Cheesy Toast

I want to go a little bit off topic for a second. Have you ever heard the phrase “You don’t know what you have until it is gone”? I actually hate the phrase. I think one of the most important things we can do is stop and appreciate what we have because if we only realise what we had when it is gone then we aren’t paying enough attention to life and it is passing us by. I am unbelievable blessed and I know it. With family that is incredibly supportive, a child that amazes me every day and mostly with a husband who is the most incredible partner in life. So today I wanted to share a recipe that is special because it is the first thing he ever cooked for me when we got together. It is such a simple breakfast but it has become a special treat that he makes me from time to time and every time he does it reminds me how blessed I am to have someone like him in my life.


Scrambled Eggs on Cheesy Toast

2 eggs per person
2 slices of toast per person

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Chorizo and Potato Frittata #SundaySupper

I love cooking challenges I think it helps keep my mind fresh to new ideas. So this weeks Sunday Supper challenge of 5 ingredients or less was right up my alley. Water, oil and salt and pepper were considered free but other then that it had to be only 5 ingredients.
When it comes to 5 ingredient challenges I often do pasta recipes so I decided I wanted to branch out and try something else. This potato and chorizo frittata totally fit the bill. Normally I worry about flavour when I have a recipe that doesn’t use any herbs or spices but the flavour you get in chorizo itself is enough that you don’t miss any additional herbs. This is perfect for breakfast or a lunch served with a side salad which is how we love it.

I can’t wait to check out the rest of the 5 ingredient menu the Sunday Supper crew have shared today. 5 ingredients often means simple and as life gets crazier with the addition of another child that is becoming even more important in my life.

Chorizo and Potato Frittata

olive oil
500g (1 lb) potatoes, cut into thin slices
1 small onion, diced
2 garlic cloves, minced
225g (8 oz) Spanish chorizo
8 large eggs
Salt and pepper

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Avocado Toast

Wouldn’t you know it right when I am finally feeling better physical wise I end up having lots of technical difficulties with the blog as well as my computer. I only just got my computer back from having the hard disk replaced when I turned it on one day to find these horrible pink lines going all over the screen and it wouldn’t load. Come to find out the video card is bad and has to be replaced. So I am minus my computer and having to use my husband’s laptop which doesn’t have Photoshop loaded. Then I run an update on WordPress only to have it crash the website. So all in all it has been a bad time for Laura and technology. But I found a recipe that I can share until I get the computer back up and running that is so simple I shouldn’t even call it a recipe. Avocado toast is in my opinion the best breakfast ever. If I had cheaper and better access to fresh avocados I would probably eat it every day and never get tired of it. It is something that for me has been a dish that has just always existed so it seems funny when I tell people about it and they look at me like I have two heads. If it sounds like an odd thing I want to challenge you to give it a try because not only is it simple and delicious but it is a very wholesome way to start the day.

If you have already enjoyed avocado toast and enjoy serving it another way I would love to hear it. While I love the standard I am always up for new ways to jazz up my favourite breakfast.


Avocado Toast

Salt and Pepper to taste

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