Today’s recipe is the perfect breakfast or dessert for any day of the week,  these delicious and so very easy to make Whole Wheat Banana Blueberry Muffins will for sure satisfy your cravings without breaking your diet. And with Mother’s day around the corner, these will make a delicious homemade present! I hope you give them a try!

  • 2 C Whole Wheat Flour
  • 3 mashed Large Bananas
  • ⅔ C Fresh Blueberries
  • ½ C Greek Yogurt
  • ⅓ C Honey
  • ¼ C Melted Butter
  • 2 Large Eggs
  • 1 Tspn Vanilla Extract
  • 1 Tspn Baking Powder
  • ½ Tspn Cinnamon
  • Pinch Nutmeg
  • Pinch Salt

  • ¼  C Old Fashion Oats
  • 2 - 3 T Brown Sugar

Preheat the oven to 350ºF (180ºC)

Topping: Combine the oats with the brown sugar, mix well and set aside for a minute.

Combine Flour, baking powder, salt, cinnamon and nutmeg, stir until well combined and set aside.

In a large bowl combine the mashed bananas with the yogurt, the honey, the vanilla and the melted butter, mix until well incorporated. Then add in the eggs one at a time, and beating each egg for 30 seconds before adding the next one.

Once the eggs are well combined with the rest of the wet ingredients, now sift in the flour mixture. Stir until everything is combined into a thick batter.  DO NOT OVERMIX!!

You will end up with a very thick batter, but if you feel like the batter is EXTREMELY thick, feel free to add two tablespoons of water or milk to thin it out a bit.

Once all the ingredients are well incorporated into a batter, now slowly stir in the blueberries, stir until they are well distributed in the batter.

Line your pan with cupcake wrappers, and spray them with cooking spray. Pour the batter into the wrappers.

Bake at 350ºF (180ºC) for 20-25 minutes or until well cooked.  You will know the muffins are done, when you insert a toothpick right in the middle of the muffin and it comes out with a bit of bread crumbs.

Let the muffins cool a bit before serving them.


This Caribbean Style white rice will be the perfect pair for any kind of meat or vegetable.  It's  very aromatic and flavorful, with the perfect amount of sweetness and saltiness combined, it goes great with sweet and sour dishes, or spicy and tangy dishes. I hope you give it a try.


  • 1 ½ C Jasmine Rice
  • 1 ½ C Coconut Milk
  • ¾ C Water
  • 1 C Pineapple Chunks
  • ¼ C Shredded Coconut
  • 2-3 T Chopped Cilantro
  • 1 ½ T Coconut Oil
  • Pinch of Salt
  • ½ - 1 Tsp ground Ginger
  • 2-3 Chopped Green Onions

In a saucepan on medium-low heat, combine the coconut milk with the water and bring to a boil.

In a large skillet, on medium heat, toast the shredded coconut for about two minutes, remove from the heat and set aside for a minute.

In the same skillet, melt the coconut oil, and fry the rice for about 3-4 minutes or until translucent, then add in the boiling coconut milk mixture, season with salt to taste and a teaspoon of ground ginger. Stir, cover with a lid, and cook on low heat fora bout 25-30 minutes or until the liquid is gone and the rice is tender. 

Once the rice is cooked, and the liquid completely gone, now stir in the shredded coconut, green onions, cilantro and pineapple chunks, toss together, taste the flavor and sprinkle with more salt if needed. Let it rest for 5 minutes before serving int.

Garnish with more cilantro and some toasted almonds (if you like) and enjoy!

Today’ recipe is a Cajun style fish, to go along with it I’m making  a delicious sweet and sour pineapple Salsa, this is the perfect combo to make some amazing Tacos.  This is so easy to make, so full of flavor and easy enough to make any day of the week.

  • 4-5 Fish Fillets
  • 2 tspn Paprika
  • 2 tspn Brown Sugar
  • 1 tspn Dry Oregano
  • 1 tspn Ground Garlic
  • ½ tspn Ground Cumin
  • ¼ tspn Cayenne Pepper
  • Salt
  • Black Pepper
  • +2 T Coconut Oil

Ingredients for the Salsa
  •  3 Pineapple slices
  • 3 Tomatoes cut in quarters
  • 1 Small Onion cut in half
  • 1 Garlic Cloves
  • ¼ C Chopped Cilantro
  • 3-5 Jalapeño Peppers
  • ½  T Coconut Oil

Prepare the Fish: Combine all spices and season with salt and pepper to taste. Rub this mixture onto the fish  let it rest for about 5-10 minutes before cooking.

Make the Salsa: In a skillet heat up the oil, and saute the tomatoes, onion and peppers for 3 minutes, then add in the garlic and continue to saute for 2-3 more minutes. Then transfer to a blender. In the same skillet heat up the pineapple for about 1-2 minutes on each side, just to soften it a bit. Add two of the pineapple slices into the blender with the rest of the ingredients, also add some cilantro, and season with salt and pepper to taste, blend for a few seconds, until you get a thick and chunky salsa.  (do not add any water at all to blend the ingredients, you are looking for a really thick and chunky consistency).

Chop the rest of the pineapple into small cubes and combine with the salsa, taste the flavor add more salt and pepper if needed. Reserve until you are ready to use it.

Fry the Fish: Heat up the oil, and fry the fish for about 2-4 minutes on each side or until well cooked.

Then serve, top the fish with plenty of the Salsa and Enjoy!

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