Its Blueberry Season!

So time seems to just fly here when its summer. Its already blueberry season, can you believe it?! Our downtown market is currently stocked with blueberries! So, we bought a basket full of blueberries, ate a whole bunch, and I made some glorious muffins with the rest. This muffin has it all: fruit, bran, flax, and a whole lotta taste! You can eat these almost guilt-free, it contains no significant amounts of saturated fats, if any, because it does not contain any butter. Just watch out for the calories, because it does contain sugar.

Ingredients

• 2 cups all-purpose flour
• 1 cup *bran/flax mix
• 1 & 1/2 cup sugar
• 1 tsp salt
• 4 tsp baking powder
• 2/3 cup vegetable oil or grape seed oil
• 2/3 cups milk
• 2 eggs
• 2 cups of blueberries
  

*Bran/Flax mixture: What I did was grind whole flax (about 3 tblsp - I just eye-balled it) in a clean, dry, coffee grinder. I emptied it into a bowl. Then I added some All-Bran to the grinder (I just filled close to the top), and grinded it into a powder. It should take seconds to grind flax and bran. You can eye-ball the amount you have to 1 cup, or you can fill a measuring up with mixture to the 1-cup mark. Also, you can use just bran, or just flax, or you can substitute that 1 cup of fibre-omega goodness for flour (naughty, naughty!).

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine flour, bran/flax mix, sugar, salt and baking powder. Add vegetable oil, eggs, and milk. Mix ingredients well. Fold in blueberries. Fill muffin cups to the very top with batter. Bake for 20 to 25 minutes in preheated oven until done. Makes a dozen muffins.

We keep our muffins in the fridge to maintain its freshness.

Enjoy with juice or coffee.

Last Night's Supper, This Morning's Breakfast

Last night, hubby and I rented a couple of movies, "Cloverfield" and "Dan in Real Life" (I won't get into detailed critiques of them..let's just say I don't recommend either) and were anxious to make a quick, filling, and delish dinner. I (we?) came up with something I'll call BLD Toss:
"Breakfast-Lunch-Dinner Toss," and it turned out to meet all of our expectations: it was quick, filling, delish, and..the leftovers were used for the next morning's breakfast.

(Prep time: 30 minutes. Cook time: 31 minutes)

Ingredients

• 4 sausages (any kind, we used 2 German, 2 hot Italian)
• 1 onion (we used a red onion from the market)
• 2 green onion
• 5 small-medium potatoes
• 2 tsp salt
• 2 tsp black pepper
• 3 tbsp canola or olive oil
• 1 tbsp honey

Preheat oven to 350 degrees F. Removie casings from sausages and slice them to about 1/2 inch thick. Thinly slice onions - 1/4 inch thick. Thinly slice potatoes - 1/8th inch thick. Spread sausage, onions and potatoes on to shallow baking dish. Drizzle with oil, and sprinkle with salt and pepper. Mix a bit to disperse oil, salt, pepper evenly. Drizzle honey on top, and pop into oven for 30 minutes, and broil for 1 minute to get top browned a bit.

Let cool for about 2 minutes, and dig in!

Recipe feeds 4 people, or if its just 2 of you snuggling up tonight, then save half of recipe for breakfast tomorrow!!

This morning's breakfast:

Ingredients

• 1/2 recipe of last night's dinner
• 1 tbsp oil (olive or canola)
• 4 eggs
• 1/4 cup milk
• Salt and pepper to taste

Put oil in to pan, put stove on medium heat. Take leftovers out from fridge, throw it in pan. Stir it around for about 2 minutes, so everything gets warmed up. Meanwhile, beat 4 eggs with milk, then pour into pan with rest of melange. Cook until eggs are of desired consistency.

Enjoy with juice or fresh coffee!