Tonight was one of the nights spent in the kitchen; from prepping for a dinner party this weekend, to cleaning the produce in my box, and making dinner for my partner.  When he asked “Can we have some chorizo?”, I immediately thought that this would be a quick and easy dinner.  About 45 minutes later, we ended up with the fantastic meal pictured above. What exactly is it?  When I was thinking about what to call this recipe, there were too many options:  egg pizza, omelette, egg tostada, or huevos rancheros.  The one thing we do know, is that is [...]

For the past couple of months, Andre and I have been making it a habit to visit one of the various Farmer’s Markets that London and surrounding area has to offer. On one of our recent trips, I picked up some delicious peaches. When we got home, I discovered some wild blueberries from up North and decided to make some yummy breakfast muffins – peach and blueberry muffins that are packed with delicious flavors and lots of nutrition.

As someone who eats oatmeal daily, usually for breakfast, I am always looking for alternatives to switch it up both for my taste buds and health.  Buckwheat groats are very cheap to buy, have a different texture, can be made in advance and stored in the fridge, and offer a wide variety of health benefits. Buckwheat groats are high in manganese, flavonoids such as rutin, high in fiber (has more fiber than oatmeal, whole wheat bread, and brown rice), and are gluten free (good substitute for wheat, oats, rye and barley).  While some may confuse buckwheat with a cereal grain, [...]

This varied country’s cuisine means that you can make simple things and they will be revered. Much like this simple egg and asparagus omelette. Toss with hot sauce, salt and pepper before serving and you’ve got a party in your mouth!

Read on for the dead simple ingredients and directions.

This post is an account of a very strange craving I had, how it was influenced, and a recipe to follow. On Saturday, I had a craving for something sweet, creamy, crunchy, and smooth.  In the past, a craving like this one would take me to the nearest DQ for a Blizzard, grocery store for a tub of ice cream, convenience store for an ice cream bar of some kind, or to a cafe for a slice of cake.  A craving like this one can lead one to eat way too much refined sugars, fat, carbohydrates, and processed food.  Even [...]

A word of caution – before you attempt to create this dessert, ensure that you have ample time and patience. Don’t get me wrong, when you pull this Danish braid out of the oven, it will be very rewarding. The process in getting to that final task is a little different, at least it was for me.

Each year when the seasonal farmer markers open their doors again, it brings a smile to my face. It’s one of the simple joys that that I look forward to. I love purchasing the delicious produced that is grown locally. A little challenge that I play with myself is trying to bake/cook the produce that is currently in season. Currently, that would be rhubarb, which is in season until the end of June. I’ve seen local strawberries making their first appearances at the markets. It’s still a little early for them, but this season is quickly approaching, mid June to mid July. I purchased some delicious strawberry rhubarb, from Lemington, ON, and decided to make a crisp. I realized that I haven’t bake anything with rhubarb before – I quickly needed to put a end to that.

Lately, I’ve been baking a lot of desserts with white sugar, and sampling these desserts. While each of these desserts are incredibly tasty, I couldn’t stop thinking about the processed food that I was consuming. My body was screaming for some sort of baked good, but something less processed. A baked good that would make my vegan side smile, a baked good that would be simple to create, and a baked good that would fill the air would mouth watering aromas. And, I found one!