I am a huge fan of breakfast and brunch foods.  Whenever I have family or friends over for brunch, no matter how small the group, I always go overboard!  I just want to be sure that there is a “little something” to please everyone – eggs, hash brown potatoes, fresh fruit, bacon and sausage, pancakes, french toast, waffles, and (of course) assorted savory and sweet muffins of all sizes.  But this week, even with such a large and impressive brunch spread, this savory mini muffin is easily going to stand out as the star of the meal.  Rich cheddar cheese and sweetly tart cranberries complement each other perfectly in these little muffins – bringing sharp, sweet, tart, delicious flavors together in a every single bite.  A platter of these little gems can’t help but look tempting on your holiday brunch table!!  So regardless of what your holiday brunch menu currently consists of, you will definitely want to make room to squeeze these muffins onto the table – I promise that neither you nor your guests will be disappointed!

1/4 cup canola oil

1/2 cup chopped scallions

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1 cup whole wheat pastry flour

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon salt

generous pinch of cayenne, or to taste

1/2 cup dried cranberries

1 cup grated sharp cheddar cheese

1 egg

1 cup skim milk

Preheat the oven to 400 degrees and lightly spray mini muffin tins with cooking spray (or line with paper liners).
In a saucepan, heat the oil over medium heat, and add the scallions, thyme, oregano and sage. Cook for about 2 minutes (until the herbs are fragrant, but not browning). Remove the pan from the heat and set it aside.

In a large bowl, combine the flours, baking powder, salt and cayenne and stir to mix, then stir in the cranberries and shredded cheese.

In a separate bowl, beat the egg lightly and then slowly whisk in the milk. Whisk the cooked scallions and herbs, (including all of the oil that they were cooked in) into the milk and egg.

Fold the dry ingredients into the wet, mixing until just combined. Scoop the batter into the prepared muffin tins and bake for 15 to 18 minutes (or until lightly browned and a toothpick inserted in the middle comes out clean.) Let the muffins cool in the pan for at least 5-10 minutes before removing them from the tins to cool completely. Serve warm or at room temperature.

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Makes 30-36 mini muffins. Per serving (3 mini muffins): 148 calories, 6 g total fat, 2 g saturated fat, 0 g trans fat, 15 g carbohydrates, 3 g fiber, 2.5 g added sugar, 4 g protein, 240 mg sodium, 20 mg cholesterol

I am a huge fan of breakfast and brunch foods.  Whenever I have family or friends over for brunch, no matter how small the group, I always go overboard!  I just want to be sure that there is a “little something” to please everyone – eggs, hash brown potatoes, fresh fruit, bacon and sausage, pancakes, french toast, waffles, and (of course) assorted savory and sweet muffins of all sizes.  But this week, even with such a large and impressive brunch spread, this savory mini muffin is easily going to stand out as the star of the meal.  Rich cheddar cheese and sweetly tart cranberries complement each other perfectly in these little muffins – bringing sharp, sweet, tart, delicious flavors together in a every single bite.  A platter of these little gems can’t help but look tempting on your holiday brunch table!!  So regardless of what your holiday brunch menu currently consists of, you will definitely want to make room to squeeze these muffins onto the table – I promise that neither you nor your guests will be disappointed!

1/4 cup canola oil

1/2 cup chopped scallions

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried sage

1 cup whole wheat pastry flour

1 cup all purpose flour

1 tablespoon baking powder

1 teaspoon salt

generous pinch of cayenne, or to taste

1/2 cup dried cranberries

1 cup grated sharp cheddar cheese

1 egg

1 cup skim milk

Preheat the oven to 400 degrees and lightly spray mini muffin tins with cooking spray (or line with paper liners).
In a saucepan, heat the oil over medium heat, and add the scallions, thyme, oregano and sage. Cook for about 2 minutes (until the herbs are fragrant, but not browning). Remove the pan from the heat and set it aside.

In a large bowl, combine the flours, baking powder, salt and cayenne and stir to mix, then stir in the cranberries and shredded cheese.

In a separate bowl, beat the egg lightly and then slowly whisk in the milk. Whisk the cooked scallions and herbs, (including all of the oil that they were cooked in) into the milk and egg.

Fold the dry ingredients into the wet, mixing until just combined. Scoop the batter into the prepared muffin tins and bake for 15 to 18 minutes (or until lightly browned and a toothpick inserted in the middle comes out clean.) Let the muffins cool in the pan for at least 5-10 minutes before removing them from the tins to cool completely. Serve warm or at room temperature.

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Makes 30-36 mini muffins. Per serving (3 mini muffins): 148 calories, 6 g total fat, 2 g saturated fat, 0 g trans fat, 15 g carbohydrates, 3 g fiber, 2.5 g added sugar, 4 g protein, 240 mg sodium, 20 mg cholesterol

This is an absolutely delicious, moist, perfect pumpkin bread for a holiday brunch, an afternoon “get-together”, or even a weekday morning.  The pumpkin flavor is not too overwhelming, and combined with the spices, it simply wonderful!!  If you really want to make a good impression on someone (or just want an extra special treat) spread this perfect bread warm with a little spiced cream cheese frosting (recipe follows).  I promise, this bread will not disappoint! It is easy to make, very moist and flavorful, has a fantastic flavor, and keeps for a week wrapped on the counter – even the most skeptical “pumpkin-flavored” critics will be asking for a second slice!

1/3 cup sugar

1/2 cup brown sugar, packed

1 cup canned pumpkin

1/2 cup unsweetened, all natural apple sauce

1/2 cup water

2 eggs

1 cup whole wheat pastry flour

2/3 cup all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

3/4 teaspoon powdered ginger

3/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup chopped pecans or walnuts (optional)

1/4 cup raisins or dried cranberries (optional)

Preheat the oven to 350 degrees and spray a 9×5 inch (standard) loaf pan with non-stick cooking spray.

Combine the sugar, brown sugar, pumpkin, apple sauce, water and eggs in a medium mixing bowl and stir to blend well. In a larger bowl, combine the whole wheat pastry flour, all purpose flour, baking soda, cinnamon, ginger, salt, baking powder, nutmeg, and cloves; stir to sift all of the dry ingredients together. Add the wet mixture to the dry, and stir well. If using nuts and/or raisins, fold them in to the batter at this point.

Pour the batter into the prepared loaf pan, and place it on the center rack of the oven. Bake for about 60 – 65 minutes (or until a toothpick inserted in the middle comes out clean). Allow the bread to cool for at least 30 minutes before removing it from the pan.

Makes 8 servings. Per serving: 239 calories, less than 1 g total fat, 0 g saturated fat, 0 g trans fat, 48 g carbohydrates, 3 g fiber, 7 g added sugar, 4 g protein, 217 mg sodium, 2 mg cholesterol

Cream Cheese Spread

1 package (8 ounces) fat-free cream cheese (softened at room temperature)

1/4 cup powdered sugar

1 tablespoon vanilla

1/8 teaspoon ground cinnamon

Dash ground cloves

Combine the cream cheese, powdered sugar, vanilla, cinnamon and cloves in small bowl and beat well until smooth (I have found that if my cream cheese is soft, I don’t even have to drag out the mixer for this – a sturdy wooden spoon works just fine). Cover the spread with plastic wrap, or transfer to a lidded container, and refrigerate until ready to use.

Makes 12 servings. Per serving (about 1 heaping tablespoon): 21 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 2.5 g carbohydrates, 0.5 g fiber, 1 g added sugar, 2 g protein, 19 mg sodium, 0 mg cholesterol

This dish serves as both a fantastic brunch, and a quick and easy dinner on those nights when you want something fast, hearty, warm and delicious!

I love to make this frittata as a brunch centerpiece and serve it with whole grain toast, assorted mini-muffins, fresh fruit, and turkey sausage or hash patties. For dinner, it goes great with a fresh mixed salad and garlic bread.

This dish is so flavorful and satisfying that it always receives rave reviews! If you are not a fan of zucchini, feel free to substitute any other veggies that you would prefer. I have made it with crumbled turkey bacon, broccoli, peppers, onion, and cheddar cheese with great results – so be sure to play around with recipe for some yummy variations!!

1/2 tablespoon extra virgin olive oil

6 green onions (scallions), including the tops, finely chopped

2 garlic cloves, minced or pressed

1 large zucchini, cut into thin rounds

1 can (about 15-16 ounces) low-sodium chopped tomatoes, drained

1/4 teaspoon each dried basil and dried thyme

1/8 teaspoon black pepper

1 large whole egg

3 additional egg whites

1 cup low fat (skim) shredded mozzarella cheese

Preheat the oven to 350 degrees. In a large, nonstick skillet with an oven-proof handle, heat the olive oil over medium heat for about 1 minute. Once the oil is hot, add the green onions and cook (uncovered) for about 5 minutes until soft. Add the garlic, zucchini, tomatoes, basil, thyme, and black pepper and cook, covered, until the zucchini is just tender (about 3 minutes).

I recently received a request from Brianne who wrote “I was wondering if you could do a rhubarb cake recipe. My grandmother used to make it for me as a kid every fall but it was loaded with butter, and not exactly “healthy eating” friendly!”

So here it is Brianne – a low fat version of rhubarb cake! It does contain 3 tablespoons of butter, but divided among the 8 servings, it is far from being “loaded” with it! I really hope that you enjoy it, and that it at least comes close to the cake that you so fondly remember. Also, if you happen to be a fan of rhubarb, make sure to check out the recipe for Strawberry-Rhubarb Muffins – you can freeze them to have on hand for whenever you would like (even after rhubarb season is over!). Thank you again for the request!

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

3 tablespoons light or dark brown sugar

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

3 tablespoons unsalted butter or margarine

3/4 cup skim milk

1 large egg

2 teaspoons grated orange rind

1 teaspoon vanilla

3 cups fresh rhubarb, diced

2 tablespoon orange juice

Preheat the oven to 350 degrees and coat a 9? square baking pan with cooking spray; set aside.

In a large mixing bowl, combine the flours, brown sugar, baking powder, cinnamon and salt. Using a fork, cut in the butter until the mixture resembles a coarse meal. Stir in the milk, egg, orange rind, and vanilla – stir until the dry ingredients are just moistened. Spoon or pour half of the batter into the baking pan.

In a small bowl, combine the rhubarb with the orange juice and spoon the mixture evenly over top of the batter in the pan. Carefully spoon or pour the remaining batter on top of the berries.

Bake until the coffee cake slightly begins to slightly “pull away” from the sides of the pan and a toothpick inserted in the center comes out clean (about 20 – 25 minutes).

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Makes 8 servings. Per serving: 138 calories, 3.5 g total fat, less than 1 g saturated fat, 0 g trans fat, 22 g carbohydrates, 11 g fiber, 6 g added sugar, 4 g protein, 123 mg sodium, 20 mg cholesterol.

I recently received a request from Brianne who wrote “I was wondering if you could do a rhubarb cake recipe. My grandmother used to make it for me as a kid every fall but it was loaded with butter, and not exactly “healthy eating” friendly!”

So here it is Brianne – a low fat version of rhubarb cake! It does contain 3 tablespoons of butter, but divided among the 8 servings, it is far from being “loaded” with it! I really hope that you enjoy it, and that it at least comes close to the cake that you so fondly remember. Also, if you happen to be a fan of rhubarb, make sure to check out the recipe for Strawberry-Rhubarb Muffins – you can freeze them to have on hand for whenever you would like (even after rhubarb season is over!). Thank you again for the request!

3/4 cup whole wheat pastry flour

3/4 cup all purpose flour

3 tablespoons light or dark brown sugar

1 3/4 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

3 tablespoons unsalted butter or margarine

3/4 cup skim milk

1 large egg

2 teaspoons grated orange rind

1 teaspoon vanilla

3 cups fresh rhubarb, diced

2 tablespoon orange juice

Preheat the oven to 350 degrees and coat a 9? square baking pan with cooking spray; set aside.

In a large mixing bowl, combine the flours, brown sugar, baking powder, cinnamon and salt. Using a fork, cut in the butter until the mixture resembles a coarse meal. Stir in the milk, egg, orange rind, and vanilla – stir until the dry ingredients are just moistened. Spoon or pour half of the batter into the baking pan.

In a small bowl, combine the rhubarb with the orange juice and spoon the mixture evenly over top of the batter in the pan. Carefully spoon or pour the remaining batter on top of the berries.

Bake until the coffee cake slightly begins to slightly “pull away” from the sides of the pan and a toothpick inserted in the center comes out clean (about 20 – 25 minutes).

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Makes 8 servings. Per serving: 138 calories, 3.5 g total fat, less than 1 g saturated fat, 0 g trans fat, 22 g carbohydrates, 11 g fiber, 6 g added sugar, 4 g protein, 123 mg sodium, 20 mg cholesterol.

Warming and deliciously chewy, this mixed-grain porridge makes a hearty morning meal. The whole grains used in this recipe will leave you feeling full and satisfied far longer than any “packet” of instant oatmeal ever could. I “grew up Irish”, so porridge for breakfast is a very common concept for me (as it is for many people overseas), but unfortunately, here in the United States – many people turn their nose up at this traditional breakfast fare. I will admit, this is not a “pretty” meal by any means – as a matter of fact, a bowl of porridge is fairly unappetizing and unappealing to look at!! However, once you have had your first experience with the rich, chewy, comforting and deliciously different flavors of this dish, it will change how you think of it! People are very particular about they like their porridge, hence the optional addition of extra liquid at the end. Some people prefer it more “soupy” in consistency, while others like it very thick and “heavy”. I belong to the latter group, and typically add just a small splash of milk at the very end – but play around until you reach the texture and consistency that YOU prefer. As far as “mix-ins” are concerned, you can add pretty much any topping you are in the mood for. I usually opt for sliced banana and crushed walnuts – but dried fruit is very good too.

I really hope that you will at least try this dish. It really is a wonderful breakfast meal.

1 1/3 cups apple juice, orange juice, or cold water

3 tablespoons medium or fine ground bulgar (or substitute cracked wheat)

3 tablespoons quinoa

2/3 cup skim milk or additional fruit juice

1 – 2 teaspoons sweetener (or your choice – I use honey or maple syrup, but sugar and sugar substitutes would work also)

Place the juice (or cold water), bulgar, and quinoa in a saucepan and bring to a boil. Once the mixture boils, reduce the heat to low, cover the saucepan, and simmer for 15 minutes.

Remove the lid and simmer for an additional 7 to 10 minutes more, stirring occasionally, until the grains are fully cooked and the mixture is thick.

Spoon the porridge into two serving bowls and top each bowl with sweetener and (if desired) additional juice and\or milk, as well as any desired toppings (cinnamon, nutmeg, raisins or other dried or fresh fruit, nuts, etc.)

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Makes 2 Servings. Per Serving: 283 calories, less than 2 g total fat, 0 g saturated fat, 0 g trans fat, 46 g carbohydrates, 7 g fiber, less than 0.5 g added sugar, 8 g protein, 12 mg sodium, 0 mg cholesterol.

Well, it’s official….. Fall has arrived. Before some of my favorite summer fruits are out of season for good, I decided to have as many of them as I could over the next few weeks. This morning I made some gorgeous wheat germ pancakes and topped them with some fresh berries and apricot-orange sauce. The wheat germ adds a fantastic texture to the pancakes, and the sauce was so good that it go well over pretty much anything!! If you get the chance this week, you really need to try these.

1/2 cup orange juice

1 tablespoon cornstarch

1 tablespoon honey

1/4 teaspoon ground nutmeg

1 can (about 5.5 ounces) apricot nectar/apricot juice (sold in the fruit drink or drink mix aisle at most supermarkets)

2 small oranges, peeled and sectioned (I also picked out all of the seeds)

1 cup whole wheat pastry flour

1/4 cup all purpose flour

2 tablespoons toasted wheat germ

2 teaspoons packed brown sugar

1 1/2 teaspoons baking powder

1 cup plus 3 tablespoons skim milk

1 tablespoon canola or olive oil

2 egg whites, well beaten

For the sauce:

Combine the orange juice, cornstarch, honey and nutmeg in small saucepan over low heat until smooth; stir in the apricot nectar. Increase the heat to medium and cook, stirring frequently, until the mixture boils and thickens; continue, stirring constantly at a boil for 2 minutes. Stir in the peeled orange sections, turn the heat off and cover the pan to keep warm.

Combine the flours, wheat germ, brown sugar and baking powder in a medium bowl and stir together. In a separate bowl, combine the milk and oil. Add the milk mixture to the dry ingredients and stir just until combined; add the egg whites.

Coat a nonstick griddle or skillet with nonstick cooking spray and place over medium heat. Once hot, add 1/4 cup batter per pancake onto the griddle. Cook for 2 to 3 minutes or until tops of pancakes are bubbly and appear dry. Flip pancakes over and cook for 1 to 2 minutes more, or until bottoms of pancakes are lightly browned. Serve with warm apricot sauce.

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Makes 4 servings (3 pancakes and 1/4 sauce mixture per serving). Per Serving: 206 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 34 g carbohydrates, 4 g fiber, less than 2 g added sugar, 7 g protein, 97 mg sodium, less than 1 mg cholesterol

Today was one of those mornings when I had be out of the house really early, so my morning was pretty rushed. But there is no way, even though I was “short on time”, that I was going to give up my favorite meal of the day. The inspiration for these breakfast sandwiches came purely from necessity – and I’m sure that all of you busy moms out there know exactly what I’m talking about (who hasn’t had a hectic and crazy morning trying to get the kids ready for school, your husband ready for work, and yourself out the door all at the same time!!!)

The very best part about this recipe (aside from the fact that it is super fast and easy) is that the kids can make these themselves!!! You can even get everything ready the night before- measure out the egg whites into individual covered containers and keep them in the fridge. The next morning, all the kids have to do is put a slice of bacon in the bottom of a bowl, shake the container to mix up the egg whites, pour it over the bacon slice, and pop it in the microwave!! That right – the microwave!! No wonder they call necessity the “mother of invention” – she probably didn’t have time to cook a full breakfast spread either!!

Now I know that nothing compares to a homecooked, relaxing breakfast, but for those days when that just isn’t feasible, this is a great alternative!

4 whole wheat English muffins

4 slices low fat, reduced sodium Canadian bacon

12 egg whites

Salt and pepper to taste

4 slices reduced fat cheddar cheese

Place the English muffins in a toaster or toaster oven and toast to desired “brown-ness”.
In a microwave safe bowl, (with a base roughly the same size as the English muffin) place 1 slice of the Canadian bacon and 3 egg whites; season with salt and pepper. Loosely cover the bowl with plastic wrap. Microwave on high for 1 minute, then remove the bowl from the microwave and gently stir the egg whites with the tines of a fork. Microwave for an additional 30-45 seconds. Remove the bowl and immediately place a slice of the cheddar cheese on top of the hot egg whites. Use a spatula (or just “slide” out of the bowl) onto the toasted English muffin. Repeat the process with the remaining ingredients (to make a total of 4 breakfast sandwiches).

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Makes 4 Sandwiches. Per sandwich: 269 calories, 5 g total fat, 1.5 g saturated fat, 0 g trans fat, 24 g carbohydrates, 2 g fiber, 0 g sugar, 26.5 g protein, 127 mg sodium (will vary depending on the brand of bacon used), 12 mg cholesterol (egg whites contain NO cholesterol, so this number will vary based only on how much cholesterol is in the varying brands of bacon, cheese and/or muffins)

There is no need to make a trip to the bakery on a weekend morning to get a sweet and scrumptious breakfast pastry. You can make your own flaky, warm, and simply scrumptious turnovers at home in no time. Plus – this version is much, much healthier, and lighter then any bakery fare – but it still has all of that warm, fragrant bakery goodness!

1 (8 ounce) package fat free (or reduced fat cream cheese), at room temperature

1 cup low-fat (or fat free) cottage cheese

1/4 cup sugar

1 teaspoon vanilla

1 can (about 16.5 ounces) dark sweet pitted cherries, rinsed and drained

8 sheets frozen phyllo dough, thawed

1 cup whole wheat bread crumbs

1 teaspoon ground cinnamon

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Preheat the oven to 350 degrees and spray a baking sheet with nonstick cooking spray; set aside.

Combine the cream cheese, cottage cheese, sugar and vanilla in medium bowl. Beat with an electric mixer at medium speed until well blended, then gently fold in the cherries.

Spray 1 phyllo dough sheet at a time with cooking spray; fold the sheet lengthwise in half to form a rectangle. Sprinkle the rectangle with 2 tablespoons of the bread bread crumbs, and drop 1/3-cupful of the cherry-cheese mixture onto the upper left corner of the sheet. Fold the right corner over the mixture to form a large triangle. Continue folding the turnover (like you would a flag) ending as a “layered triangle”. Repeat above steps with the remaining phyllo sheets and filling ingredients.

Place the turnovers on the prepared baking sheet and sprinkle tops of the turnovers lightly with cinnamon. Bake for 12 to 15 minutes (or until turnovers are lightly crisp and golden brown).

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Makes 8 turnovers. Per turnover: 158 Calories, 3 g total fat, less than 1.5 g saturated fat, 0 g trans fat,24 g carbohydrates, 3 g fiber, 4 g added sugar, 8 g protein, 214 mg sodium, 11 mg cholesterol