Archives for posts with tag: low fat


It’s been a while since I’ve posted but I’m back. Every time I make this recipe it’s always such a big hit. It’s very easy to do, although you do have to constantly stir broth to the Arborio rice. It is well worth a little extra work!


2-3 tbsp Olive Oil

3 tbsp Organic Butter

1 small Vidalia Onion – diced

1 1/2 cups Arborio Rice

7 cups Vegetable broth

2 pounds Mushrooms of your choice – sliced small

1/2 cup Parmesan Cheese

Salt and Pepper to taste

Basil for garnishing


In a medium size pot warm vegetable broth. Heat up olive oil in a large skillet on medium temperature and then add onions. Sauté onions for 1 minute and then place mushrooms into skillet. Cook mushrooms for approximately 5 minutes. Remove mushrooms and onions from skillet. In the same skillet add butter and sauté Arborio rice in the skillet. Begin to add warm vegetable broth to rice stirring 1/2 cup at a time. Once the broth is almost absorbed add another 1/2 cup until the broth is finished. Sit the rice mixture constantly for about a half an hour. Once the risotto is finished cooking add cooked mushrooms and parmesan cheese. Season risotto with salt and pepper and garnish with basil. Enjoy!





My muffin of the week was inspired by oatmeal raisin cookies. These muffins are low in fat and turned out extremely moist. You can also add fresh cubed apples, if you want to add a fruit.


1 cup whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp sea salt

1/2 cup greek yogurt

1 1/2 fresh lemons, juiced

2 large organic eggs, beaten

1/2 cup pure maple syrup

1/4 cup coconut oil melted

2 tsp pure vanilla extract

2 mashed bananas


Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray. In a bowl sift and mix flours, baking powder, baking soda and cinnamon. Add rolled oats and mix once again. In a separate bowl beat eggs and then add greek yogurt, lemon juice, mashed bananas, maple syrup, coconut oil and vanilla. Add dry mixture to wet mixture. Mix until blended. Add in raisins, cubed apples or any other fruit you desire. I added a handful of raisins to half the batter. Scoop the muffin mix into the muffin cups. Bake for 25 minutes. Cool in muffin tray and then transfer to a cooling rack. Enjoy!

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