Still here. Still #readytopop! Food photography has been a bit of a challenge lately (it’s not easy bending over with a 39 week bump), so I thought it would be nice to change it up for today’s post.
A blog reader recently emailed me hoping to see a gluten-free version of an oldie but goodie blog recipe – the popular Healthy Strawberry Oat Bars from way back in 2010.
Houston, we have a working oven! This is what I screamed to Eric when I turned on our newly installed oven for the first time this weekend.
I’m in total denial about summer winding down. Gulp. You too? Many of you have been writing me asking about healthy, on-the-go snack recipes for back to school, work, or simply a busier season ahead.
Good morning! There’s a lot going on behind the scenes over here that I wanted to let you know about.
All I can say is thank goodness I banked a few recipe posts earlier this summer because my inspiration has been pretty dismal during this kitchen reno.
Oh do I have a fun treat for you today. It showcases one of my old favourites – carob. Have you tried carob powder before?
I’ve had several requests lately for freezer-friendly meal ideas. It must be that time of year! With our little bambino on the way in a couple months, I’ve been making a list of meals I’m going to try to make in advance to stash away in the freezer.
Don’t you love when you come across a recipe and it’s made in a way that has never occurred to you before?
If you’ve ever wanted to fancy-up fresh summer fruit without much fuss, this is your solution. This dip is creamy and luxurious with a hint of cherry-vanilla flavour.
Just like smoothies, I make toast just about every day of the week in some form or other. It’s one of my favourite quick and easy lunches or snacks.
One of the most popular questions I’ve received over the years is “How can I get my partner to eat healthier?
Summer is known for having a slower pace, but this season looks like it will be more productivity-seeking than anything.
My desire for vegetables has been fleeting over the course of the first and second trimesters. Some days I don’t want to touch them with a ten foot pole (except in smoothies, maybe), but when I do get a craving for veggies I have to eat all the vegetables, as soon as possible.
Welcome to barbeque season! Have you fired up the grill yet? I’ve been collecting some easy barbecue recipes to have on hand for July and August because we’re renovating our kitchen at the end of July.
Now that I’m carting around a small watermelon-sized bump, I find myself relying on quick and easy recipes more than ever.
Meet my newest hot weather summer dessert. It’s cold. crispy, creamy, chocolaty, nutty, no-bake, vegan, gluten-free, and seriously hard to resist!
It appears I’m on a granola bar kick this week. and I can’t be stopped. But I didn’t think you’d mind too much?
I’m already starting to think about how I will fuel myself (quickly) after the little bambino arrives this fall.
The original plan for today’s post was to share this triple layer carrot cake. I was hoping for a birthday miracle – maybe just this once it would work on the first try?