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Lemon Flaxseed Muffins

Lemon Flaxseed Muffins, I made this recipe today and everything went without a hitch. First thing's first, here is my recipe:
Naomi's Lemon Flaxseed Muffins
  • 1/4 cup unsalted butter, at room temperature
  • 1/4 cup Apriva (zero calorie sweetener) Fred Meyer Brand
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1/2 cup fresh lemon juice
  • 1/2 teaspoon vanilla
  • 2 tablespoons flaxseed 
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

First, let butter warm to room temperature. I find it is best to leave it out the night before. Combine Apriva, Brown Sugar, and Butter mixing until completely combined.

Add one egg at a time, continue mixing.

Combine all the other ingredients following normal baking standards (meaning one at a time, do not lump it all in there at once.)

It will form a very thick, sweet lemon smelling batter.

Scoop into muffin tins, or into a silicone mold. I prefer silicone molds because when the cake cools it is much easier to remove. Bake at 350 for about thirty minutes.


I love baked goods, at the same time, must watch my calorie intake. By using Apriva, instead of white granulated sugar, I reduced the calories by 194. The white all-purpose flour has about 912 calories for two cups. The quarter cup butter has 407 calories. The brown sugar has 212 calories. 
For the major stuff, we are talking about 1531 calories. This is for the entire batch of muffins and the little cake.  The batch makes about 16 muffins, which yields 95.68 calories per muffin.

Take into consideration that I did not add the calories from the baking powder, eggs, lemon juice or flaxseed. To play it safe, lets round it up to 100 calories per muffin.

I could have used ½ cup apriva and cut out the brown sugar entirely. I did not want to do that because I had a lot of brown sugar in the pantry that I need to use.

I decided to add a couple tablespoons of flaxseed to the batch because they are incredibly healthy, and loaded with Omega 3 fatty acids. I try to take in a good amount of fatty acids because they are great for the skin, and help reverse some sun damage.

The muffins were delicious. I recommend making this recipe sometime. 

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the salmon breakfast

As of late, I have been carefully watching my nutrition. For the past three months I committed myself to resistance training: lunges, squats, leg bridges, and many other exercises. My goal is to build as much muscle as I can until mid March. In March, I am going to jump into an intense cardio routine and try to get cut.

Building muscle requires eating six times per day, eating carbs before a workout, and most important - eating a good amount of protein. The problem with female diets is that we tend to eat more carbohydrates and fats.

In the images, I am showing you what I logged in today for breakfast and lunch. The ratio of protein, fat and carbs are perfect.

I expect that many of the recipes I publish on this blog will be high protein recipes involving salmon, almonds and egg whites.

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French Onion Soup, Stuffed Chicken Breast and Roast Potato Salad

This morning I decided that we would have French onion soup for dinner. Before taking the boys to story time at the Library, I sautéed the onions until they were golden and translucent. Then I put them to simmer in one cup of water. My husband babysat the onions until I got back home around 1pm.

At 2pm, I added the Beef Broth, salt, pepper, splash of vinegar and one bay leaf. I put the soup back on the stove to simmer for another two hours.

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