Organic Spelt Muffins with Cheese Chives & Onions (Vegetarian)

Hello everyone and welcome,

Are you in need of something new for breakfast?

I have something that may just do the trick. It’s quick, easy and delicious. These muffins are savory with a hint of sweet. They are the perfect quick, grab, and go breakfast option.

These muffins were a huge hit which means it’s time to share!


2 Cups of organic spelt flour

1 Cup organic applesauce

1/2  organic cheese ( I used 1/4 C sharp & 1/4 C mozzarella)

1/2 Cup grapeseed oil or avocado oil

1/4 Cup organic brown sugar (DIY here)

1/4 Cup organic chives

1/4 Cup organic onions

1  1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon pink Himalayan salt


  1. Pre-heat oven to 320°F and line a muffin tin with liners.
  2. In a large bowl add applesauce, oil, and brown sugar. Mix to combine.
  3. Add flour, baking soda, baking powder, salt, and mix everything together.
  4. Fold in chives, onions, and cheese. Using an ice cream scoop, scoop batter into your lined muffin tin.
  5. Bake for 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.

This recipe yields 15 muffins.

We really enjoy how light these muffins are coupled with the fact that they have a mild savory and sweet flavor. You can use different types of cheeses and herbs to make the recipe your own.

I hope you will give this recipe a try and enjoy it as much as my family and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,



Shrimp & Cheese Grits with sauteed Mushroom, Onion, Peppers and Crispy Bacon

Hello everyone,

Welcome to……


I have been so intimidated when it comes to this dish. I just didn’t feel confident that I could get the grits to have the right consistency. Well, today I decided to just go for it. I’m glad I did because it really paid off.


Let’s get cooking……….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

1 lb. Fresh Large Wild Caught or Organic Farm Raised Shrimp
1 Cup Organic Polenta Corn Grits ( or grits of choice)
4 Slices of Turkey Bacon
1 (8 oz.)– Pack of Baby Bella Mushrooms
1/4 Cup of Green and Red pepper (diced)
1/4 Cup of yellow onion (diced)
1/2 Cup of Extra Sharp Cheese
1-2 Green Onions (Finely chopped)
4 tsp unsalted butter (I prefer Kerrygold butter)
3 Clove of Garlic (minced)
1-2 Tbs of Grape Seed Oil or oil of choice
1/2 tsp onion powder
Salt and Pepper


Cook your grits according to the directions on the package. Once they are done remove from heat add butter, 1/2 tsp of black pepper and cheese. Stir to get everything nice and smooth.

While your grits are cooking, cook your bacon. Nice and crispy.

In a pan on low heat add a couple tablespoons of oil, your minced garlic and allow to warm for a few minutes ( allow the garlic to infuse the oil without burning).

Next add your yellow onion, peppers and mushrooms. Sprinkle in 1/2 tsp onion powder and black pepper. Turn your heat setting to medium and cook until your mushrooms are nice and tender.

Now add your peeled and deveined shrimp. They will only take a few minutes to cook so be sure to stir them every 30 seconds or so, as soon as they have turned pink and curled up they are ready to take off of the heat. Approx 2 mins per side.

Finally, it is time to plate this delicious meal. In a bowl ladle in your grits, top with the mushroom, onion, peppers and shrimp. Finely cut and add green onion, crumble 2 bacon slices and place on top.


This dish is superb. Better than restaurant quality.

Serves 4 and it’s very filling.


Thank you so much for taking the time to stop by, I greatly appreciate it.

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Enjoy & Until Next Time,

Sewloveable ☺

Easy Semi Homemade Spinach & Cheese Ravioli

Recently, I was at Whole Foods Market picking up a few thing’s. On my list was frozen ravioli. Initially I was just going to get cheese ravioli to make oven fried ravioli, click here for that recipe. But just as I was getting ready to close the freezer door I saw Organic Spinach and Cheese Whole Wheat Ravioli. I knew that I could use this to make a quick semi-homemade dish. So let’s get started. …


1 Bag of Spinach and Cheese Ravioli (or whatever type you desire)
Pan Seared, Boiled or Grilled Chicken
Marinara Sauce
Parmesan Cheese
Dried Oregano
Dried Basil


Cook Ravioli according to package directions.
Cook chicken tenderloins as desired and cut into cubes
Warm your Marinara Sauce

Now it’s time to plate……..
Add ravioli, place chicken on top, spoon on marinara sauce, sprinkle on parmesan cheese, oregano and basil.

This is a quick and very easy semi-homemade meal.


Enjoy & Until Next Time,

Sewloveable ☺

Spicy Stove Top Mac and Cheese

Hello all,

Can you say “Cravings”.  I have been craving Macaroni & Cheese. So finally I gave in and made some.


1 bag or box of Organic Fusilli Whole Grain Pasta
2 tablespoons unsalted butter,
1/2 teaspoon of Sea Salt
1/2 teaspoon Cayenne ( less if you want less heat)
1/2 teaspoon of Red Pepper Flakes ( less if you want less heat)
1/2 teaspoon of cracked black pepper
1 1/2 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon cornstarch
1 Cup of plain unsweetned Almond Milk


In a large bowl, combine cheeses and cornstarch; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

In saucepan on medium heat add milk and 2 tablespoons butter. Stir in cheese mixture and spices. Once cheese has melted, about 2-3 minutes; add your cheese sauce to the pasta and stir well to evenly incorporate. Top with a little black pepper, red pepper flakes and cayenne.


Enjoy & Happy Cooking,


Full Flavor Healthy CrockPot Macaroni & Cheese made with Whole Grain Pasta

Macaroni & Cheese has been a favorite since I was a little girl. In my family mac & cheese never came from a box “EVER”.  The women in my family have always been serious about their cooking.  Whenever I went to visit my grandmother she always made me my favorite dish and boy oh boy…….she made the best.  She made the best everything and always made everything from scratch.   Now that I have share some good memories……..let’s make some HOMEMADE Macaroni & Cheese.


Making this in the crockpot was a first for me. Since it turned out great I had to share.

  • 13.25 ounce medium whole grain shell macaroni
  • 1 teaspoons olive oil
  • 1 cup skim or plain almond milk
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground black pepper
  • 1/2  teaspoon of paprika
  • 1 cup of Shredded Sharp and 1 cup of Shredded Mozzarella Cheese or cheese of choice
  • 1/2 cup of cauliflower puree (optional-add’s extra fiber)
  1. Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.
  2. Generously oil the sides and bottom of your slow cooker (I use about 1 tablespoons of  olive oil).
  3. Combine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2½ to 3½ hours, stirring a few times.
  4. When the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look and sprinkle paprika over the top to finish it off

I love taking a recipe and finding ways to make it healthier and not loose the delicious flavor.

Enjoy & Until Next Time,