{"id":7785,"date":"2011-11-08T14:55:16","date_gmt":"2011-11-08T22:55:16","guid":{"rendered":"https:\/\/shescookin.com\/?p=7785"},"modified":"2014-02-10T14:35:05","modified_gmt":"2014-02-10T22:35:05","slug":"banana-coconut-muffins-mario-lopez-a-giveaway","status":"publish","type":"post","link":"https:\/\/shescookin.com\/banana-coconut-muffins-mario-lopez-a-giveaway\/","title":{"rendered":"Banana Coconut Muffins, Mario Lopez & a Giveaway"},"content":{"rendered":"

<\/a>\"Mario<\/a> “Thank you for voting my muffins into today’s Foodbuzz Top 9<\/a>!” 11.11.11<\/p>\n

After traveling for three weeks, I’ve returned with renewed vigor, ha!\u00a0 What I have done, is create a Facebook page that has the same name as my website, finally.\u00a0 I’ve had a Facebook page all along, but it was called TopMomBlog; and I thank each and every one of you that has “Liked” TopMomBlog. This is the name I chose for my website when I started it two years ago\u00a0 – which is forever ago in the blogosphere. So much changes in two years – a blog is like a living and breathing entity that changes as you grow and find your niche, voice, passion, etc. My original idea was to honor moms (beginning with my mom, of course) and, in addition to the comfort food with a healthy twist and family friendly recipes that were my focus, to spotlight a mom each month with a dish that she loved as a child, or that her kids love, or that speaks to her culture.<\/p>\n

With my girl off to college and recent developments in huz’s health,\u00a0 my focus began to change. I waited, and waited, and waited for Facebook to allow pages to edit their name, but that would be too easy – even with all the changes they’ve implemented, that wasn’t one of them. So, this weekend I used my extra hour to build my page and begin the task of rebuilding my fan base. To jump start this process and show my appreciation, I’m giving away a signed<\/span> copy of Mario Lopez’s new book,\u00a0 Extra Lean Family<\/em><\/strong>. In his second book, Mario shows you how to apply the rules from his New York Times bestseller, Extra Lean<\/em><\/strong>, to broaden the spectrum of foods you and your family eat and how to enjoy food and maintain your best health.<\/p>\n

\"\"<\/a>Look what I went through to get this book signed for you!<\/p>\n

In early October, Mario and Chef Jamie Gwen co-hosted Restaurant Rave, a welcome and tasty addition to this year’s Style Week OC<\/a> at Irvine Spectrum. Once Mario took the stage, most of the hungry crowd took a break from sampling tastes and gathered around the stage to watch him make fish tacos and guacamole. Later, Mario greeted fans and signed copies of his book while chefs from new Irvine Spectrum Center restaurants Capital Seafood<\/strong><\/em>, Paul Martin\u2019s American Grill<\/em><\/strong> (slated to open later this month)\u00a0 and CUCINA Enoteca<\/strong><\/em> (early December opening) took the stage with cooking demonstrations and food sampling, music, and dance entertainment continued under the glittering Giant Wheel.<\/p>\n

\"\"<\/a><\/p>\n

\"Mario<\/a><\/p>\n

Back to the book: I liked that the recipes are simple enough for novice cooks and use ingredients that you can find in any market. They can also be assembled in 20 minutes or less, so are great for the busy people we are! When I do a cookbook giveaway, I think it’s important to test one of the recipes and, being crazy for coconut, decided on the Banana Coconut Muffins. It took me about 30 minutes from gathering the ingredients to getting the muffin tin in the oven because my baking ingredients are not in a central place (way to organized for me) and it was 8:00 a.m. and I was still on my first cup of coffee \ud83d\ude09<\/p>\n

\"Mario<\/a><\/p>\n

Other than, substituting pecans for walnuts and eliminating the salt and half the baking soda (strict sodium restrictions for huz), I stuck to the recipe. The applesauce and bananas add their natural sweetness (so very little sugar is needed) and contribute to the nutritional value and moistness of this mildly coconut-y muffin.\u00a0 Oh, I added a few organic coconut flakes to the top for texture and a little crispy crunch with every bite.<\/p>\n

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