I think most of us are trying to incorporate more vegetables into our diet. I know I am, anyway. So that is why I am so pleased that my children’s school is involved in a really great healthy choice fundraiser called “Farm to School” this month. I love the idea of selling something that people buy anyway (vegetables) and I especially love that it’s a healthy option. In the spirit of this, I am sharing one of my healthy carrot recipes to inspire some veggie cooking out there. This carrot soup recipe was a winner in the FYI Doctors “Eats For Your Eyes recipe competition” in 2015. Continue reading →
When I created these Gingerbread Yule Log cookies I was looking to invent a holiday cookie recipe that would be a unique addition to my holiday baking tray and stand out from the usual shortbread and lemon square suspects. Who knew that gingerbread, Nutella and lime make such a great trio? These flavours really do perfectly balance each other in this delicious holiday cookie. This gingerbread cookie recipe was also featured in 2015’s “Taste of Home Magazine’s Special Collectors Edition: The Ultimate Cookie Swap”
I don’t know about you, but I am still in recovery from the turkey and pumpkin pie overload last weekend. These gluten free and dairy free No Bake Energy Bites are perfect for your post holiday rehab. Delicious and easy, they make a great healthy dessert or snack. Enjoy! Continue reading →
If you are looking for easy and fun Halloween party ideas, look no further! These No Bake Inside Out Boston Cream Pies are the perfect easy Halloween dessert recipe for your next party. Continue reading →
This is my absolute favourite sugar cookie recipe, especially for decorating. They actually stay in the exact shape you cut them in! This makes decorating a snap because you can cut the exact same shape out of fondant and it will fit perfectly! If you are planning on decorating Halloween cookies or ANY cookies over the upcoming holiday season, this is the recipe to use. These easy sugar cookies are completely NO FAIL, hold their shape really well, do not spread and taste great!
I got a little tired of being the 4th person to show up to the Halloween party with dirt and worms. AndI love anything that even vaguely resembles a perogy or pizza pop, as do my kids. So this recipe seemed like the perfect combination. That was my inspiration for these Phantom Perogy Pizza Pops. I also wanted to create a fun and quick Halloween snack for kids; one that they could even help to make themselves! Continue reading →
Just in time for Canadian Thanksgiving! But not too early to plan for American Thanksgiving. This Skinny Pumpkin Cheesecake is a great pumpkin pie alternative. Cheesecake can be really heavy but this one isn’t. And it’s easy to make. So if you are looking for something a little different for your Thanksgiving dessert, give this recipe a try. You will be amazed by how delicious this light cheesecake recipe tastes! Continue reading →
This is a great little healthy dessert for the lunch bag! My inspiration for this healthy cookie recipe came out of my quest to create a healthier version of the red velvet cookie. This Natural Red Velvet cookie incorporates natural ingredients like beets (no red dye), real butter and whole wheat flour. No matter how healthy I am trying to be, I still need chocolate and cookies in my life! Doesn’t everyone?
And somehow I just feel better about eating cookies if they have vegetables in them…
History of Red Velvet:
Anyone recall the groom’s red velvet armadillo cake in the 1989 movie “Steel Magnolias”? Continue reading →
Welcome to Part 4 of my Lunch Bag Food Series. This Turkey Club Ranch Wrap is an easy lunch that will take you 5 minutes to throw together. It’s really nothing earth shattering or fancy, but it’s tasty! Continue reading →
NO CHOPPING REQUIRED! This SHORTCUT BEEF BORSCHT recipe is quick (cook time of 15 minutes), healthy, low fat and delicious. You can realistically get home from work and make it for dinner that evening. If you are not a red meat eater, then substitute ground chicken or turkey. I have done this and you really can’t tell the difference. Or for a vegetarian meal, simply leave out the meat and use vegetable soup broth.