Tag Archives: Recipe

Welfare Food Challenge 2015: It’s Going to be a Long Week

Today was the first day of the Welfare Food Challenge and I’m feeling a whole bunch of things at once. I am saddened by the fact that so many people in BC don’t have enough to eat. I am angry that we live in a place with so much excess, while so many have so little. I feel guilty that I complained about hunger pains after less than 24 hours of this challenge.  I am grateful for the support that I am already receiving on social media. My head is pounding, my stomach aches, and I’m tired. There’s a lot going on.

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Mexican Chocolate Smoothie

mexican chocolate shakeI love smoothies for breakfast.  They are quick, easy, and can be a good way to sneak some extra greens into your day.  They are, however, not as much fun in the winter.  A cold breakfast on a cold morning just doesn’t do it for me.  Especially when the sun doesn’t show its face until 8 am (if at all).  This smoothie is the perfect combination of spicy and sweet.  It has just enough heat to make a cold breakfast on a dark morning a good thing.  Besides, who doesn’t love chocolate for breakfast?

 

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Happy New Year and a Make-Ahead Breakfast

Hello and Happy New Year!  It feels kind of funny to say that now, considering it’s already the 16th of January.  Nonetheless, I hope that you had a festive yet restful holiday season.

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Spicy Miso Soup

I’ve had spicy miso soup at least once a week for almost two months now. It comes together quickly and is warming on these cold and rainy days. I promised you all a recipe a while back, but I can’t seem to make this soup the same way twice. So, I’m giving you a recipe with lots of options. You can customize this soup to suit your tastes or match your refrigerator inventory.

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Wendy’s Peanut Butter Cookies

One of my favorite treats growing up was my mother’s homemade peanut butter cookies. They were perfect for dunking into a glass of cold milk. I remember watching my mother sitting in the living room, wooden spoon and mixing bowl on her lap, watching the news while she creamed together the butter and sugar. My brother and I knew it meant peanut butter cookies would be in our lunches the next day.

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How to Make Your Own Pesto

Traditional pesto is made with basil, olive oil, pine nuts, garlic and Parmesan cheese. It’s delicious served with pasta, spread on sandwiches, and as a base for your favorite homemade pizza. The problem is, it can be expensive to make. Pine nuts are not cheap and those tiny plastic containers of basil at the grocery store can set you back a few bucks too. Of course, you could always grow your own basil, but I thought I would share a way for you to make pesto out of whatever green that you have on hand. Whether it be fresh herbs or something more hearty like beet tops, you’ll be able to put your own stamp on things.

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Green Bean Kimchi

Earlier this month, I was inspired by Desiree Nielsen to make kimchi. I had seen her whip up a quick batch on Breakfast Television and thought it was time that I give it a go. There was only one problem: I didn’t have any cabbage in the house. Although we have several grocery stores within walking distance of our house, I hate having to run to the store unless it’s absolutely necessary. The convenience is alluring, but it stifles ones creativity.

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Canned Peaches in Vanilla Syrup

Most summers I will take a trip to the Okanagan, either to Penticton or Osoyoos, for some hot sun and lots of wine. This year the trip was short- just the weekend with a couple of girlfriends. We left Friday after work and made it home on Sunday evening in time for supper. From Vancouver, Penticton is a 4½ – 6 hour drive, depending on traffic and the size of your bladder. We packed a lot in that weekend; the farmers market, beach, vineyards, and rip at The Mule. On the way home, we made the obligatory stop in Keremeos at Parson’s Fruit Stand. This year I purchased a bunch of freestone peaches. Rather than make jam, I decided to freeze and can them. This recipe is based on a small batch of peaches, so you don’t need a lot on hand. You will have plenty of syrup left too, which I recommend adding to sparkling water or wine.

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Sunflower Shoot, Beet and Avocado Salad

After receiving sunflower shoots and beets on two separate occasions from our CSA share, this salad has been on repeat in our house. The recipe requires that you cook the beets, which can be done the day before if you like. I recommend roasting the beets, but if you are short on time you could get away with boiling them.

beet and avocado salad_label

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Sausage with Fennel and Potato

Sausage with Fennel and Potato

This recipe was developed when I received a fennel bulb in my weekly CSA box. I had never cooked with fennel before, but knew that the flavour would pair well with some sausage and potatoes that I had on hand. The dish is light enough in flavour for summer, yet still provides the comfort of a winter stew. I suggest enjoying it with the rest of the bottle of white wine needed for cooking – be sure to get a good one!

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