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!

I find cranberry and orange muffins a bit difficult to master, as the cranberry is very bold and has great potential to hide any of the orange flavors. However, with this recipe you could taste the orange flavor just as much as the cranberry. There was a very nice balance. These muffins are perfectly moist and great for breakfast or lunches. Enjoy!

What is better than waking up on Sunday morning and having your partner cook you some light and fluffy pancakes that are filled with blueberries?? Exactly, nothing! Now, these blueberries aren’t any type of blueberries either…these wild blueberries come from Sudbury and are packed with blueberry goodness flavours.

This was the very first vegan loaf/dessert that I ever tried (thanks Lucy!) and since then I’ve been hooked. This recipe came from the Babycakes cookbook, a cookbook I have come to love and adore. This moist and healthy apple loaf has a very smooth consistency, and anything with cinnamon can’t be bad!

Not going to lie, we’re probably the worst banana bread bakers in the world. I’ve tried countless recipes over the past years, heck, I think there’s like already 4 banana bread recipes on this blog! Well, I can finally say that I have found the perfect recipe for banana bread. We’ve never had any bread come out this moist and still retain its shape! Don’t let the fact it’s Vegan turn you off, it’s so delicious you’ll quickly forget all about that.

With a few old bananas kicking around and some frozen berries, we searched high and low for a simple muffin recipe to suit our needs and this is the one that won! The muffins were the tastiest and most moist muffins we’ve ever had, let’s just say they didn’t last very long!

Recently, Andre and I were visiting a friend in Toronto, who made us a delicious breakfast. Now, this breakfast wasn’t any ordinary meal because our friend isn’t an ordinary person and she doesn’t consume ordinary every day food, which sits well with Andre and I. Anyway, our friend made tofu scramble, which is suppose to resemble scramble eggs. I must say, that I was a little skeptic of the tofu scramble but after the first bite, I was in heaven!