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About 4 weeks ago my husband and i embarked on a new fitness routine. One that involves cutting out refined sugar, starchy carbs, added oils, and wheat. This combined with the exhaustion from the excruciating workouts have left me searching for breakfast alternatives… Tofu scramble and overnight oats are great, but they have there limits.
Quinoa Berry Bowl
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Chocolate & Peanut Butter, together again…


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I know, I know… Another chocolate peanut butter post… What can I say, we just happen to love that flavor combo. Its actually quite scary the amount of peanut butter we go through, it seems to find its way into pretty much anything…
Chocolate Peanut Banana Bread
© David James Di Pardo – 2014
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My Funny Valentine…


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One week early or twelve months late… I guess it depends on your outlook really, glass half full or half empty?
This is one of the many post that have stayed in draft format on this blog due to my inescapable ability to miss the tiny window tied to holiday themed posts. Work had kept me working longer hours than usual with less free time and even less of a desire to be sitting in front of a computer during said time (wait, that hasn’t changed…).
Chocolate Peanut Butter Balls
© David James Di Pardo
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Donuts worth dunkin…


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Perhaps into a warm mug of mulled cider. Or would that be too much apple cider, or is there even such a thing as too much apple cider? Apple cider, another seasonal favorite of mine. Thick, and super sweet, served ice cold or piping hot, it wouldn’t be Autumn without it. Continue reading

Brownie + Cookie = Love


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© – David James Di Pardo 2013

Okay, maybe not love but pretty darn close. A rich chocolatey base with a soft and chewy chocolate chip cookie nestled on top, better know as a Brookie or Brookster. Originally named the formed by a bakery in Brooklyn, NY who initially concocted this creation. I must admit I had never even heard of them ( I know, I’m a little behind with the times) up until a few months ago as I walked around our neighborhood’s newly opened Williams-Sonoma and discovered a Brookster pan. I was immediately enthralled by the idea and new i just had to make these. Continue reading

A Tale of Two Brittles


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© – David James Di Pardo 2012

Every year as the Holidays come around I look for homemade gifts that can be easily packaged and given as hostess gifts or bundled up and given as gifts to close friends and family. This year as I stood by the stove at 1AM, exhausted from having saved most of my Holiday baking for a couple of days before Christmas, I realized I had forgotten something. I needed something extra that could boxed and wrapped aside from the cookies platters and boxes I normally send around for the Holidays. Continue reading

Lemon Raspberry Muffins


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© David James Di Pardo 2012

Every since we started back at the gym a few weeks back my cravings for sweets have been out of control. In an attempt to keep my calorie and fat intake in check and still allow for the occasion indulgence, I’ve been working on low fat and low calorie recipes. These muffins are the first of many to come. The use of non-dairy yogurt replaces a good portion of the fat that would usually be found in a muffin recipe allowing these little gems to have only 3 tablespoons of oil for the entire batch of a dozen muffins. The addition of lemon keeps these taste bright and fresh. Coming in at just slightly over 160 calories, you may find yourself reaching for more than one…


Lemon Raspberry Muffins

Makes 12 muffins
  • 1 6-ounce container of vanilla or raspberry non-dairy yogurt
  • 1/2 cup non-dairy milk
  • 3 tablespoons canola oil
  • Juice of one lemon (about 2 tablespoons)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • Zest of 2 lemons
  • 1 1/4 cups fresh raspberries

Preheat oven to 400°F. Line a standard 12-cup muffin pan with paper liners and set aside.

In a large bowl whisk together the yogurt, milk, lemon juice, canola oil and lemon zest until smooth.

In a medium bowl whisk together flour, salt, sugar, and baking powder. Add the dry mixture to the yogurt mixture and fold just to combine.

Add the fresh raspberries and gently fold to incorporate into the batter.

Using a large ice cream scoop or spoon evenly distribute the batter among the lined muffin cups.

Bake for 20-25 minutes on the center rack until lightly golden and a cake tester or toothpick comes out clean.

Let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Once cooled, store in an air-tight container at room temperature for up to 3 days.

Nutritional Information: (per muffin) 161.1 Calories (kcal); 4.1g Total Fat; 3g Protein; 28.5g Carbohydrate; 0mg Cholesterol; 171.6mg Sodium; 1.6g Fiber.

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