Posts Tagged ‘recipe’

“Just when I think I have learned the way to live, life changes.”  Hugh Prather

For the most part I do not dislike change, infact I often find it refreshing.

This past week I started a my final 12 week internship for school. It is at a rehab hospital working patients who have had spinal cord injuries. It is both amazing and overwhelming at the same time. Sadly, this new rotation is not in Austin aka my favorite city in the world. I am now in Houston amongst the traffic, pollution and perservatives.  But…there have been some great changes lately!

  • The worm has left!
  •  The book is moving forward!
  • I made these life changing cottage cheese and raisin muffins!

The snacking squirrel doesn’t lie. The trick to getting a glorious muffin top really is over filling the muffin pan.

a peak inside

Cottage Cheese and Raisin Muffins (adapted from Muffins Galore cook book by Catherine Atkinson)

Makes 12

1. Preheat oven to 400. Grease muffin tin.

2. Mix flour, bran cereal, sugar, baking powder, baking soda, cinnamon, orange zest, and salt in large bowl.

3. In separate bowl, mix cottage cheese, yogurt, honey, melted butter, eggs. Add wet ingredients to dry ingredients and mix briefly until combined. Fold in carrots and raisins.

4. Spoon batter into muffin cups – OVERFILL for amazing tops!


  •  2 cups all purpose flour
  • 1 ½ cups all-bran cereal
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  •  1 teaspoon orange zest
  •  ½ teaspoon salt
  •   1 cup cottage cheese
  •  1 cup plain yogurt
  •  2-3 tablespoons honey
  •   ¼ cup melted butter
  •   2 eggs lightly beaten
  • ½ cup rasins

Read Full Post »

The incredible edible egg

Just want to share a quick recipe.  I love eggs and Quiche is one of my favorite ways to eat them. 

Spinach Ricotta Quiche

  • 1 pie crust (see mom Cindy’s recipe below)
  • 3 tbsp butter
  • 1 medium onion
  • 1 10 oz package of frozen spinach, dethawled and squeezed dry
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 1 15 oz container of ricotta cheese
  • 8 oz mozzarella cheese grated
  • 1 cup grated parmesan
  • 3 large eggs, beaten


Preheat oven to 350 degrees. 

Melt butter in heavy skillet over medium heat.  Add onion and saute until tender, about 8 minutes.  Mix in spinach, salt, pepper and nutmeg.  Saute about 3 minutes.

Combine ricotta, mozzarella and parmesan cheeses in large bowl.  Mix in eggs and add spinach.

Spoon mix into pie crust.  Bake until filling is set in center and brown on top, about 40 minutes.  Let cool and enjoy!

Mom Cindy’s pie crust:

  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/2 cup of shortening or butter
  • 3 tbs ice cold water


Combine butter/shortening and flour with fork until the flour is crumbly.  Then add salt and the water a little at a time.  Mix into a ball and roll out.

Read Full Post »

sweet and savory

I cannot lie, I have a sweet tooth the size of  Texas.  I often nab it with things like this:

1.  Piles of cinnamon:

egg and pb toast with WAY too much cinnamon on top - opps!

These mountains of cinnamon were actually an accident, I wanted to sprinkle the cinnamon but I opened the dump side and proceeded to dump the cinnamon. 

2.  Piles of fruit:

fruit salad

 3.  By occasionally letting myself splurge on real dessert, for example a piece two pieces of wedding cake at a friend’s wedding.  What can I say…I LOVE wedding cake.

However, lately I have been craving some savory.  I have been starting my day out with meals like this:

So simple – one egg, a high fiber tortilla and green onion.  YUM.

But my newest creation is this:  The breakfast Maco!  What is a Maco you ask?  It is a breakfast taco and a Muffin all in one! 

Here is how I made them:


  • 6 large eggs
  • 1/2 cup cottage cheese
  • 3/4 cup of frozen boca crumbles (or other meat wanna be)
  • 1/2 package of taco seasoning (more or less depending on how spicy you like)
  • 1 clove of garlic
  • 1/2 onion
  • 1 tbsp of olive oil
  • 1/2 large green bell pepper
  • handful of cilantro


  • Preheat oven to 350
  • Slice the onion, bell pepper and garlic into bite size pieces (finely mince the garlic) and then add them to pan with 1 tbsp olive oil and saute for 12-15 minutes on medium heat, add boca crumbles for the last 5 minutes
  • Allow the mixture to cool down
  • In the mean time scramble your eggs, cottage cheese, cilantro and taco seasoning together
  • Once your meat and veggie mixture is cooled off add it to the egg mixture, pour into well sprayed muffin tin and put in oven to bake 15 minutes or until light brown on top.

The best thing about macos is that they freeze so well, so when you are in a morning crunch you can heat one up in about 30 seconds and enjoy a great healthy savory breakfast!

Read Full Post »