It’s the weekend AGAIN! How fast did that happen? And it turns out we have absolutely no sweets in our home. Not one cookie or anything. I didn’t want the hubs to go without so baking seemed like a good idea until I realized we didn’t have any butter. Not to fret, I chose to bake something vegan (and on the healthy side). I had just enough chocolate to make this recipe and waaaaay back in one of my kitchen cupboards I found a can of pumpkin puree. The Bakery is OPEN! These brownies baked up and sliced perfectly. The pumpkin delivered on the moistness.
Once I had eaten one of these Pumpkin Brownies I was thinking that you could probably eat them for breakfast without feeling guilty. They are filling and very nutritious for a brownie! And… if you were in a hurry…I’m just sayin’… why not?
This is not an overly sweet brownie but you could add another ¼ cup of sugar if you like a traditionally sweeter brownie.
Every once in a while I surprise the heck out of myself by cooking up a recipe that makes me think, “Wow! This is SO GOOD. I should open up my own restaurant.” This Lemony Chicken Dill Soup was so surprisingly flavourful, I couldn’t believe it! The lemon dill really pull it all together. Every spoonful was slurp-heaven! A perfect balance of flavours will have you coming back for more.
From start to finish, this soup took about 1 hour and 20 min but worth every second. I highly recommend any one who loves lemon and dill to make it. Just wait until your first taste! You’ll know exactly what I’m carrying on about. Continue reading
Can we all agree that lasagna is pure comfort food? I’m sure we can. I found this veggie lasagna recipe from Beth over at Budget Bytes and I had to share it with you because this lasagna is just so awesome. This juicy recipe is FOOL-PROOF and the first time I made it, it was a huge hit! I made a few slight adjustments but the flavour is all the same. The best part of this recipe is that it is SO EASY to make for two main reasons. The recipe calls for No-Boil lasagna noodles and a jar of marinara sauce. So you don’t have to boil noodles or make your sauce from scratch (unless you really want to). I also used a smaller and deeper baking dish to give a thicker layered piece of lasagna on my plate. The original recipe calls for a 9×11″ pan. I used a glass Pyrex 2.75 quart (2.6L) baking dish. The lasagna held together beautifully. Get ready for rave reviews!
On a side note, I probably over did it with photos (like I do with all of my posts, but that’s just me). I didn’t want you to miss out on any steps or beauty shots. I also want to encourage you to get the ingredients this week and make it! Serve with my Greek Salad for a complete meal. I’ve got you covered ; ) Continue reading
After looking over several healthy vegetable soup recipes, it was time to get organized. I made a list of all the veggies I wanted in my vegetable soup and decided that I would use one cup of each vegetable. I chose my favourite vegetables for the soup and you can do the same with your soup as this is a very forgiving recipe! The same goes for any herbs and spices that appeal to you as well. I would have added more types of vegetables but they were out of season (I suppose I could have used frozen but I really wanted to use fresh). Having said this, my corn was frozen. If you need more veggies in your diet, here is a way to get them in you. Also, I didn’t cook my soup to death as I like my vegetables with a slight crunch to them. Once the soup was fully combined with all the ingredients, I simmered it for 10 -15 minutes. Be sure to simmer for longer if you desire softer vegetables. Continue reading
So I have been craving a good bean salad this week and something had to be done about it. I made this recipe on the fly and although I have photos, I didn’t take step-by-step pics like I do in all my other posts.
Now, if there’s one thing I don’t like about bean salads in general, it’s the sugar content that most of them have. I wanted something zesty and fresh. I’m also not crazy about green or wax beans in my salad either (I know picky, picky!) Well, the great thing about this salad is that it’s totally versatile. Pick the beans, veggies and herbs that you like. You can use my recipe as a guide or just make it like I did. I will say this, when I put the first spoonful in my mouth, it tasted like SUMMER! Craving conquered! The next time I make this recipe I will update it with step by step pics. But this recipe so easy, you really don’t need them.
This recipe made 6 cups of salad. If yours makes more or less, adjust your oil, vinegar, and salt accordingly. Also, you can easily use lemon instead of vinegar. Possibilities are endless. Continue reading
I love Peanut Butter! Love, love, love Peanut Butter. If you’re like me and get a craving for a peanut butter cookie you will almost go mad until you finally get one. I haven’t had a PBC for a very long time. I almost forgot all about them. When someone asked me the other day to make a batch, I couldn’t wait to make them. The aroma of baking PBCs just fills your kitchen with pure delight and it won’t take long for anyone else in the house to come wafting in hopes of eating a few. So without further delay, here’s how I made mine. Note: I added Peanut Butter Chips to this recipe just to give it an extra peanut buttery kick (and well worth it, I might add). However, the peanut butter chips are optional if you prefer not to add them. Continue reading