Breakfast Bowl: Roasted yams and apple with Greek yogurt, maple syrup and pumpkin seeds.

Yam Apples and Yogurt

Ahhhh…I would eat toast with butter and jelly everyday but that will end up crashing my 40 something metabolism and leave me hungry by 10am. It’s hard to come up with exciting choices when eggs and oats get old.

I’ve been obsessed with Greek yogurt and maple syrup lately. It’s a tasty combination. Adding roasted yams and apples to it may not sound very appetizing but it tastes truly ‘dealicious’!


Peel and cut in cubes 1 large yam and 3 honeycrisp apples. In a bowl, mix approximately 2 tbsp. of coconut oil, 1 tbsp. of brown sugar, pinch of salt and 1/4 tsp of cinnamon. Toss the yams and apples, place on a baking sheet and roast for 30 minutes. That was the hardest part. Now the easiest; top with plain Greek yogurt, maple syrup, pumpkin seeds for a bit of a crunch and enjoy this nutritious and wholesome breakfast!


100% Whole Wheat Blueberry Muffins

Whole Wheat Blueberry Muffins from

You should know by now that I have serious baking issues. I won’t bother to repeat again everything I find so challenging about baking. Simply put, baking is a pain and I can only get it right occasionally. One of the rarest occasions happened over the weekend.  I made the most delicious, moist, and fluffy 100% whole wheat blueberry muffins. Now, 100 % whole wheat does not always go with adjectives like these, but this recipe is PERFECT and I’m so happy that I haven’t gave up baking just yet!

Here is one handy baking tip for muffins I’ve learned from a pastry chef; do NOT over mix the ingredients or you end up with rubbery and chewy muffins. The wet ingredients for this recipe should look like this after being mixed:

Secret for the perfect muffin

And it’s totally fine to have a few streaks of flour after adding the dry ingredients.

Whole Wheat Blueberry Muffins

100% Whole Wheat Blueberry Muffins with Kefir
  • In a large bow, whisk together:
  • ⅔ cup sugar
  • 2.5oz butter, cut into pieces at room temperature
  • ½ cup of milk (1 or 2%)
  • ½ of blueberry or vanilla kefir
  • 2 eggs
  • In a medium bowl, whisk together"
  • 1-1/3 cup whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup blueberries
  1. Whisk the wet ingredients until the butter just form tiny pebbles.
  2. Pour the dry ingredients over the wet and mix JUST until combined. Do NOT overmix.
  3. Spoon into muffin tins (half way) or paper pannetone cups.
  4. Sprinkle with coarse sugar.
  5. Bake at 375F for 20 minutes or until golden all over.
It makes 12 small muffins.