This blueberry bread is easy,sweet, tasty and super moist. In fact, it stays moist for several days (if it lasts that long).


1 1/2 cups flour plus 1 tablespoon (divided)
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
1 cup sour cream
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup blueberries (I used frozen)

Mix flour, baking powder and salt and set aside.
Beat eggs, sugar, sour cream, vegetable oil, lemon zest and vanilla until smooth and blended.

Add the flour/baking powder and salt mixture into the egg mixture and stir just until blended.

Toss the blueberries with 1 tablespoon reserved flour and then GENTLY fold them into the batter. NOTE: If you are using fresh blueberries, rinse them a little so that the reserved tablespoon of flour sticks to the berries (this will stop the berries from sinking to the bottom of the loaf while baking).

Pour batter into a greased and floured 9" x 5" loaf pan ( I lined mine with parchment and then sprayed it with cooking spray).

Bake in pre-heated 350 oven for 1 hour and 5 minutes (1 hour and 10 minutes if you are using frozen blueberries) or until toothpick tests clean. Let the finished bread sit in the pan for 20 minutes, then turn out onto cooling rack. Wrap HOT blueberry bread in plastic wrap and let it cool to room temperature.



Maple Dijon Pork Chops

I was going through some old posts on my blog and realized this recipe was never published! This makes a yummy sweet and savory sauce perfect for pork chops using only two ingredients. Just in time for grilling season!

Maple Dijon Pork Chops

2 tbsp Walden Farms pancake syrup (1/2 Condiment)
2 tsp Grey Poupon Country Style Dijon Mustard (2 Condiments)
1/4 tsp Mrs Dash Garlic and Herb Seasoning (1/2 Condiment)
7 oz grilled sirloin pork chops, boneless (1 Lean)

Season pork chops with Mrs Dash seasoning and grill pork chops until done about 5 to 7 min on each side. Combine syrup and mustard in a small bowl and pour over grilled pork chops.

1 Serving with
1 Lean, 3 Condiments, No Healthy Fat required

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Buffalo Chicken Pizza

If you haven't tried this pizza yet, you are missing out! Make this Buffalo Chicken Pizza at your next get-together! It is sure to be a crowd-pleaser! These pre-made crusts are delicious! Low carb, high protein, clean ingredients, gluten-free, no fillers or additives... what's not to love? Link to order the crusts below! Check out their current specials!

The entire crust count as 1/2 a Lean and 3 Greens on the 5 and 1 Optavia or Medifast plan! Check them out and start enjoying a healthier pizza!

Buffalo Chicken Pizza

1 Lite Cali'flour Foods Crust  (1/2 Lean, 3 Greens)
1/4 Cup reduced fat mozzarella cheese (1/4 Lean)
1.5 ounces skinless grilled chicken breast (1/4 Lean)
1 Tablespoon reduced fat cream cheese (1 Condiments)
3 Tablespoon Frank’s hot sauce, divided (1 1/2 Condiments)
1 Tablespoon reduced fat blue cheese or feta crumbles (1/2 Condiment)
Garnish: Green onions, sliced

Preheat oven to 400 degrees. Bake crust for 10 minutes.
Let cool for 10 minutes.
Combine chicken and 1 tbsp of Frank's hot sauce in a small bowl. Stir until combined. Set aside.
Mix cream cheese with remaining 2 tbsp of hot sauce until smooth.
Spread over cooled crust.
Add chicken and mozzarella cheese. Sprinkle blue cheese crumbles on top.
Bake for 5 minutes or until cheese has melted.
Garnish with sliced green onions, if desired.

1 Serving with

1 Lean, 3 Greens, and 3 Condiments per serving

* The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.

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