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.

Birthday’s at my Oma’s were always so much fun and engaging.  My role for the birthdays was always the designate cake decorator – my favorite cakes to decorate were my Oma’s black forest cake and her carrot cake.  I’m not sure what it was about the carrot cake, but it quickly became my favorite cake to eat as well as decorate.  I quickly started to request her carrot cake ever year.  This cake is so moist and tasty, and easy to make.  If you’re a fan of carrot cake in general, you’ll love this recipe; I guarantee it.

Cornmeal cookies are quite the treat in Cote D’Ivoire.  These cookies are wonderfully simple and very tasty.  I encourage you to give these cookies a try. Enjoy!

I have never been a fan of rice pudding, always running away from what appeared to be near frozen snot.  I approached this recipe with trepidation, but as with many of the dishes I’ve made and tried for this series of articles, I wasn’t ready to back down and I put all my prejudices aside. Made with coconut milk, this recipe is sweet, tangy (orange peel) and spiced (cinnamon, raisins, vanilla) just right!  It took 60 minutes to whip it up, but you’ll quickly discover it was all worth the effort! Ingredients 4 cups Milk (I combined fat free and [...]

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 [...]

As summer is now into full swing many of our lives are quickly heating up quicker than we can cool down. School is out, summer vacations are in and the need for healthy, cooling and refreshing treats is real. Enter popsicles.

These tasty treats have been a part of most of our lives, and when 11 year old Frank Epperson stumbled upon this frozen treat in 1905 he had no idea what he had unleashed. Popsicles are loved by kids worldwide, and this brand name (owned by Good Humor) is now ubiquitous with just about any frozen treat on a stick.

If you’re looking to treat your kids and their friends this summer why not prepare with homemade popsicles that are not only tasty, but pack protein, no added sugars and healthy omega-3 oils. We’ve got a dead simple recipe after the break.

Do you want to indulge without the guilt? Here is my version of the classic apple crumble. It uses up your leftover quinoa and is sweetened with coconut sap sugar, which has a glycemic index of 35!. You don’t get much healthier than this when it comes to desert. Now if you really want to boost up the health-0-meter add in some toasted almonds or walnuts to the crunch topping. If you are like my husband and can’t eat apple crumble without the vanilla ice cream, well rest assured that you have saved yourself loads of fat and sugar in the crumble so go ahead and treat yourself to some vanilla frozen yogurt! It’s a great swap and keeps you eating healthy comfort food!

Baklava seems like one of those dishes that everyone would know is from Greece. I did, at least. Little did I know that Baklava varies by country. Greek baklava tends to just be walnuts, while some other varieties (Turkish, Lebanese, etc.) use pistachios, almonds, etc. I think any combination of nuts will be delicious, but for this recipe I wanted something traditional so I stuck with the basics and used all walnuts.