Savoury Spinach Muffins – Revamped!

This is a recipe I originally posted in 2010, but I’ve come back to make this a lot healthier. The trick is substituting Greek yogurt for half of the oil! It cuts down the calories in the muffins from 175 to 115 with way less fat. They’re just as moist, as well! The recipe originally had 1/2 cup of olive oil, and now only has 1/4 cup + 2tbsp of Greek yogurt. I think you’ll love them.

These muffins make a fantastic addition to any brunch, or a great side dish for pretty much anything. They’re incredibly versatile and I’ve also made this with zucchini, if you’re not a fan of spinach. They’re fluffy, hearty, and have a lot of flavour without a lot of work.

Savoury Spinach Muffin
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Stuffed Mushrooms

These mushrooms stuffed with garlic, onion, breadcrumb and Parmesan cheese smell amazing as they’re cooking, and taste amazing once they’re done. My mom has made this recipe along with Sunday roast dinners for as long as I can remember. She passed the recipe down to me, and now I make it whenever I get the chance. This recipe is vegetarian and could also be made vegan if you leave out the cheese and replace with your favorite cheese substitute. They’re easy to make and everyone will want to know the recipe.

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Baked Sweet Potato Fries with Curry Mayo Dip

This sounds like an unlikely combination, but my goodness is it delicious. It’s the perfect combination of sweet, spicy, and savory. I used Old Bay seasoning on the baked sweet potato fries, and it’s an amazing match with my ultra simple curry dip. Since Old Bay is something only found in the U.S., and I had some mailed to me, I also have a version that my international readers can try.

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