Friday, July 3, 2015

Banana Chocolate Chip Muffins and Loaf

If you browse my blog you will see a few versions of my banana baking adventures! This recipe yields twenty four one ounce mini muffins, 3 regular muffins and one loaf cake. It's a lot but the good thing is you can freeze some if there are still any left overs. Just wrap them in a cling wrap or in a ziplock and cover with aluminum foil and into a container to avoid freezer burns. 

Tuesday, June 30, 2015

Mini Zuchinni-Carrot Chocolate Chips Muffins

Always my favorite kind of muffins. Oh... those healthy little veggie that peaks out are such a delight to see. For my other recipe for Zucchini you can check them Here and Here . LOVE!

Thursday, June 25, 2015

Healthy Double Chocolate Cake

This is by far the easiest cake ever. I use this recipe whenever I need to bake a cake for babies or kids who are allergic to dairy or milk because this one has none! 

Tuesday, June 16, 2015

Chicken Vegetable Stir Fry

(not my photo)

  • 4 cups fresh vegetables
  • 2 large chicken breasts
  • 1 batch of marinade
  1. Wash and prepare vegetables by chopping into bite sized pieces. Blanch veggies in a pot of generously salted boiling water. Remove blanched veggies from water with a slotted spoon or fine strainer. Spread out veggies on parchment lined cookie sheets and let cool completely. Place in a freezer for 2-3 hours or until frozen solid. Remove from freezer and break up frozen veggies with hands. Place in a gallon sized freezer safe bag.
  2. Chop up chicken breasts into bit sized pieces. Place chicken, along with 3-4 tablespoons of marinade in a sandwich sized bag. Seal bag and place in gallon sized bag with the frozen veggies.
  3. Pour remaining marinade in a sandwich sized bag and place in gallon sized bag with chicken and veggies. Remove as much air as you can and seal bag. Place back in freezer until ready to make.
  4. To cook: Remove frozen chicken and marinade and let thaw completely. Stirfry meat with a little oil in a wok or large skillet for a few minutes until cooked through. Add in frozen veggies and the marinade and cook on high, stirring frequently for 3-5 minutes or until all the veggies are heated through and meat is no longer pink in the center.
  5. Serve on its own or with a side of rice.

Freezer stir-fry Marinade
  • 3 tbsp. soy sauce
  • 2½ tbsp. brown sugar
  • 1 tbsp. sesame oil
  • 1 tbsp. sesame seeds
  • 2 tsp. ginger root, peeled and minced
  • 3 garlic cloves, minced
  • (optional) few drops of hot sauce
  • ¾ c. chicken or vegetable broth
  • 1 tbsp. cornstarch
  1. Place all ingredients in a bowl and whisk until combined.

Deli Ham Sandwich

5 English muffins
5 large eggs
5 slices Cheddar cheese
10 thin slices deli ham
salt and pepper

Preheat oven to 350 degrees.  Spray 5 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet.  Crack one egg into each ramekin.  Pierce each egg yolk with a fork and very slightly beat.  Season with salt and pepper (I like lots of pepper).  Bake eggs for 12-15 minutes or until set.  Remove from oven and cool slightly.  Run a knife around the edge of ramekin and flip over to remove eggs.  Allow to cool while you prepare the remaining ingredients.

Slice English muffins in half.  Layer each with one slice of cheese and two slices of ham and one cooked egg.  Top with other English muffin half.  Wrap tightly in plastic wrap and place in the freezer.

To reheat:  Remove plastic wrap from the frozen sandwich and wrap in a paper towel.  Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.   

Pesto Vegetable Meatballs


1 lb ground Beef or chicken 

1/2 medium bell red pepper, finely chopped
1 medium carrot, finely chopped
1 cup zucchini, chopped
1/2 teaspoon salt
1 tablespoon olive oil


Prepare vegetable mixture:
Gently pat the zucchini dry with a paper towel, no need to squeeze all the liquid out of it.
Add to a large bowl with the carrots and red bell pepper. Add in the pesto and salt and stir to combine.

Fold in the ground chicken breast using your hands or fork, and toss together the chicken and vegetable mixture until well-combined. Try not to over worked the mixture.

Using a 1 inch scoop or a tablespoon, make small (1-1 1/2 inch) meatball and place them on the baking sheet. (you can also use your hands to roll them out)

Place in the freezer to harden. About an hour or so. Remove from freezer and transfer into ziplocks or clean containers.

To Bake: Preheat the oven to 375 degrees and bake for 10 minutes. For a bit browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking the meatballs another 2-3 minutes, or till cooked through.

Serve with your favorite sauce.
Yield: about 30-35 meatballs.

Chicken and Asparagus Stir-fry


  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1-inch)
  • 1 Tbsp. olive oil
  • 1 bunch asparagus, cut into bite-sized pieces
  • 4 cloves garlic, thinly sliced
  • 2 scallions, chopped
  • 2 tsp. toasted sesame oil
  • (optional) 1 tsp. toasted sesame seeds


In a small bowl or in a ziplock bag, combine soy sauce and honey. Add chicken, and stir to coat. Set in the refrigerator until ready.

To Cook: 
heat oil in a large skillet over medium-high heat. Add asparagus, and saute until cooked, about 5 minutes. Remove the asparagus with a slotted spoon, and set aside.

Remove chicken from marinade, and add to skillet. Saute until nearly cooked through (with the insides still slightly pink), about 5 minutes. Then add garlic, scallions, and the reserved marinade to the pan. Saute for an additional 2 minutes until the chicken is cooked and the garlic is fragrant. Remove from heat and stir in sesame oil. Serve immediately with rice, garnished with toasted sesame seeds if desired.

Tofu Nuggets


1 block firm or extra firm tofu, pressed and cut into 1 inch cubes
½ cup all purpose flour or may also use wheat germ for healthier version
½ cup wheat germ (optional)
¼ t garlic powder
1/8 t black pepper and salt to taste
2 eggs, lightly beaten
Panko or Bread Crumbs

Drain tofu and pressed to drain excess water. Cut into 1 inch size cubes and set aside.

In a bowl, combine wheat germ or all purpose flour and spices, mixing well. In another bowl, lightly beat the eggs. In a plate, place bread crumbs.
Gently coat tofu cube with the wheat germ or all purpose flour then dip and coat into eggs and cover with bread crumbs.

To bake: Place on baking sheet and bake for 25 to 30 minutes, until crisp.
To pan fry: heat oil in pan and fry until golden brown.

Serve with your favorite dipping sauce.

Pork Adobo with Potato Cubes

All time favorite viand!

Thursday, May 14, 2015

Chocolate Wacky Cake

Wackiness don't just apply on selfies and group shots but on cakes as well. There's a Wacky Cake also! This cake has no eggs, milk, or butter on it kaya wacky, diba? hehe! Don't fret because I can assure you this is really good! It came out moist, dark and delicious.

It's been toasty in my part of the world this couple of months and I swear to take a hiatus on baking to take care of the little bun in my oven, haha, but the inner baker in me can't really resist! Good thing this chocolate recipe is very simple and easy to make.

Recipe follows...