Blueberry Muffins from Chatelaine Magazine

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I grabbed this recipe from the May 2012 issue of Chatelaine. I have to say, they turned out NOTHING like the picture,and you can’t really taste the orange…however they’re quite moist and very tasty!

What You’ll Need

  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp orange zest
  • 2 cups fresh or frozen blueberries
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/2 cup brown sugar
  • 6 tbsp canola oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla

How To Put It Together

They said to put the oven rack in the top third of the oven. I just left it in the middle. Preheat your oven to 400F. Put paper liners in your muffin tins
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Combine the first 7 ingredients in a large bowl.Toss blueberries in the flour. This helps prevent them from sinking to the bottom of your muffin. In another bowl, combine the rest of the ingredients. If it looks a little lumpy, that’s okay – you don’t want to over mix.
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Add your wet ingredients into your dry ingredients. Mix well, but again, don’t over mix. Fill your muffin cups to the top. The recipe in Chatelaine said it made 18 muffins, but I found it made 16. They said to bake for 12-14 minutes, however in my oven it was more like 20.

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Moroccan Beef Stew

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Man, I love a good stew. Awhile ago, I discovered this recipe on, and I fell in LOVE with it. I’ve made some tweaks to it, because I think olives are gross, and I don’t think you need a lot of oil. I also add a lot of beef for a nice, hearty stew. Typically, I think stew is usually considered a dish best served during the winter months when we’re trying to stay warm and hibernate. This works great if you want to do that, but it’s also light enough you can enjoy it during the warm months too. And because you’re not putting it in the oven, you won’t heat up your entire home! Feel free to customize the amounts below to your own needs!


  • 13oz cubed stew beef, weighed raw
  • Cooking Spray
  • 1 tbsp Extra Virgin Olive Oil
  • 1 can of Primo chick peas, rinsed & drained
  • 1 cup chopped onion
  • 1 cup cubed carrot
  • 4 cloves of garlic, finely minced
  • 1 cup chopped cilantro
  • 4 tbsp ground cumin
  • 3 tbsp ground cinnamon
  • 2 tbsp paprika
  • 2 tbsp lemon peel, finely chopped
  • 3/4 cup golden, seedless raisins
  • 2 1/2 cups Low Sodium or Sodium Free Beef Broth

How to Put It Together

Chop all your ingredients in advance, it’ll save you rushing around. Turn crock pot on low. Spray a non-stick frying pan with cooking spray. Turn on med-high. In small batches, add beef to pan, browning all sides without cooking the meat through. Move browned beef to crock pot.

Once all the beef is in the crock pot, turn frying pan down to medium. Add your extra virgin olive oil. Add carrots, onion and garlic. Cook until vegetables are al dente. If you cook too long , they’ll get mushy in the crockpot.

Add chickpeas. Stir. Add spices, and stir until evenly covered.

Add frying pan ingredients into crock pot. Add cilantro, lemon peel, raisins, and beef broth. Stir until well mixed. Keep at low for 6-8 hours, stirring occasionally, and adding extra spices to taste.


This recipe yields approximately 6 servings. 382 cal, 12g fat, 686mg sodium, 21g protein, 12g fibre & 15g calcium

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