Name of Chef: Janice Baker, MBA, RD, CDE, CNSC, BC-ADM

Age: 54

Family Members: Mark, Janice, Allen (22), David (19), Leah (16)

Community: Rancho Bernardo (Westwood) since 1986

Hobbies/Interests: Nutrition, fitness, family

Favorite Local Activity: Attending water polo matches and swim meets at Rancho Bernardo High School for our daughter, Leah.

About the Recipe: I make this for Leah, for a great pre- or post-workout meal/snack. It’s great for athletes and a nutritious breakfast for students or anyone who is on the go.

92127JulAug2013_Recipe_FamilyPhotoAbout the Chef: I have been providing nutrition therapy, education and counseling since 1982, specializing in weight management, diabetes, cardiac risk reduction and eating disorders. My career in nutrition started with hospital dietetics, working with patients in medical, surgical and intensive care units. My other areas of focus include cancer support, cardiac and pulmonary rehabilitation, home health care and corporate wellness programs. I have also worked with local school districts to educate students and faculty about childhood nutrition issues. While working as a registered dietitian and certified diabetes educator with Arch Health Partners since 1994, it has been rewarding to provide home nutrition consultations as part of my private practice. Visit my facebook page at


2  cups all-purpose flour, OR 1 cup whole wheat pastry flour and 1 cup all-purpose flour
2  teaspoons baking powder 1/4  teaspoon salt
1/2  cup softened butter or margarine
1/4  cup honey
2  eggs3/4  cup sugar (or 1 cup Splenda for baking)
1  teaspoon vanilla extract
1/2  cup milk
1  cup diced fresh or frozen strawberries
1/2  cup mini chocolate chips

  1. Place oven rack in top half of oven.
  2. Preheat oven to 400 degrees F. Line a 12-muffin cup pan with paper liners.
  3. Sift together flour, baking powder and salt. Set aside.
  4. Beat together butter or margarine, honey, sugar and vanilla and then beat in the eggs until well mixed.
  5. Alternatively, add the flour mixture and milk to the wet mixture, beginning and ending with the flour mixture, until blended after each addition.
  6. Fold in the strawberries and chocolate chips.
  7. Spoon the mixture into paper-lined muffin cups. Bake for 20-22 minutes until golden brown.
  8. Remove from the pan immediately and cool on a wire rack.