Orange Chocolate Chips Bran Muffins Tuesday, May 27 2014 


These are dense muffins, but so good! They are FULL of fibre, which makes them an awesome health food, or to bring on trips. The orange flavour is not at all overwhelming, and the kids love them since there’s chocolate chips. This is a large batch, so I freeze the extras until a later time.

Orange Chocolate Chips Bran Muffins

2 oranges, peeled and blended up
1 cup brown sugar
1 cup buttermilk (or 1 Tbsp vinegar mixed with the cup of milk)
1/2 cup oil
2 eggs
1 1/2 cups oat bran
1 cup wheat bran
1 cup flour (I used whole wheat)
1 cup flax seeds (measure first, then grind)
1 Tbsp baking powder
1 1/2 tsp salt
1 tsp baking soda
1- 1 1/2 cups chocolate chips

Mix wet ingredients, add dry ingredients and mix thoroughly. Stir in chocolate chips. Spoon into greased muffin tins. Bake at 375F for 15-20 minutes, until toothpick inserted comes out clean.


Quick Cinnamon Buns Tuesday, May 27 2014 


On mothers’ day, I wanted a special treat. I wanted cinnamon rolls! But I didn’t have the time to make the regular ones I usually make. I found this recipe, which was fast and easy and delicious! My oldest said “We get to eat DESSERT for BREAKFAST?!?!” He was quite thrilled at the idea of cinnamon buns for breakfast. Since I made the biscuit dough whole wheat, I didn’t feel bad serving it that way. I’ll be making this again!

Quick Cinnamon Buns

3 cups flour (I used 2 cups wheat, 1 cup white)
2 Tbsp sugar
1 Tbsp baking powder
3/4 tsp salt
1/2 tsp baking soda
2/3 cup butter
1 1/4 cup buttermilk (I simply added 1 Tbsp of vinegar to my milk)
1 egg

Cinnamon Filling:
3 Tbsp butter
1/3 cup brown sugar
2 tsp cinnamon

In large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. In separate bowl, whisk buttermilk with egg; pour over dry ingredients and stir with fork to make soft dough. Knead a few times, on a floured surface, until you have a smooth ball of dough, about 10 times. Roll out approximately 16″x11″ rectangle.

Brush butter all over the dough, sprinkle with brown sugar and cinnamon. Roll up and pinch edges to seal. Using a serrated knife, cut in 1″ thick slices. Place on greased cookie sheet. Bake 20 minutes at 400F, until lightly brown. Enjoy!

Mini Crustless Quiches Tuesday, May 27 2014 

I found this recipe to be so quick to prepare since I like having a bag of pre-cooked bacon bits in the freezer (from Cosco!). I’ve also made it with other leftover meats. We brought it to a picnic, as its so easy to bring! I’m sure the coconut flour could be substituted with regular flour, but it would take more (maybe 1/4 cup? Haven’t tried it that way yet!). The flour helps make the quiches more solid and easier to handle.

Mini Crustless Quiches

4 eggs
1 cup milk
6oz cheese, grated
2 Tbsp parmesan cheese
6 strips bacon, cooked and crumbled
2 Tbsp coconut flour
Dash of onion powder, garlic powder, salt and pepper


Grease 12 muffin tins. Place cheese in each, top with bacon (and whatever other veggies you may want to add!), and sprinkle seasonings. In a large measuring cup, beat eggs, and add milk. Pour over each muffin tin. Bake at 375F for 20-25 minutes until they are browed around the edges and cooked through. Enjoy!


Inspired from here.

Sauteed Beet Greens Saturday, Sep 29 2012 

Not only can we cook the beets, but we can also eat the beet leaves! I followed this recipe.

Sauteed Beet Leaves

1 1/2lbs beet greens (including the stems)
2 garlic cloves, minced
1/4  crushed red pepper flakes, optional
2 Tbsp oil
1 1/2 Tbsp lemon juice
Salt, to taste

Thoroughly rince the leaves and stalks, but do not dry. Remove the stems, and cut into 1/2″ pieces. Coarsely chop the leaves. Keep separate.

Heat oil in a large skillet, adding garlic and pepper until oil is fragrant and garlic is just beginning to color (approx 1 minute).

Add the stems, and season with salt*. Cook, stirring occasionally, until nearly tender, 2-3 minutes.

Add beet leaves and cook partially covered, 3-5 minutes to desired tenderness.

Remove from heat, season with lemon juice and serve immediately.

*Beets are naturally high in sodium, so you may only need a pinch of salt.

Hello world! Wednesday, Jan 4 2012 

Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

Christmas Baking Saturday, Dec 10 2011 

Christmas is coming in just 15 days. I’m guessing a lot of you are busy preparing for that! This picture is baking I did last year to sell, and to have on hand for parties we hosted or attended. It was great having all these varieties available in the freezer!

I’m a little late in the game here, but nonetheless, I will be sharing some of these recipes in the next two weeks. Stay tuned! 🙂

(And no, these are not healthy recipes… it’s Christmas time!!!)

What are some of your favourite Christmas cookies, bars, or candy? What are you baking this year?

Good Articles on Healthy and Natural Living Wednesday, Aug 24 2011 

I came across two articles today that I wanted to share. When it comes to eating healthy, it’s important to remember to transition slowly, and not to burn ourselves out by trying to “keep up with the Joneses” (aka, health nuts!). 🙂  Take baby steps in the right direction, incorporating new habits slowly.

1. “Simple Steps to Healthy Eating” by Amy, from The Finer Things in Life.

2. “Because Sometimes I Get Tired of Healthy, Natural Living” by Stephanie, from Keeper of the Home.

How to make Bread – video tutorial Monday, Jun 6 2011 

You’ve asked, you’re receiving. 🙂  I asked Josiah to video-tape the process as I made a loaf of bread. I didn’t share the recipe as I added ingredients (other than saying what I was adding) because it’s the same process with whichever recipe you use! I usually make my bread with a Bosch mixer (more on that in another post), but for this video, I made the loaf by hand. It still tasted great. 😉  hehe

The tutorial is broken in a few small chunks, here we go!

If you are using traditional yeast, you will need to proof your yeast first. If not, then there is no need as you can simply add it into your bread at the same time than your flour. If you’re not sure, then go ahead and proof it as it won’t hurt! 🙂 I personally use instant since it’s one less step in the bread making process. Here is how to proof your yeast:

The next step is to add in the rest of your ingredients, knead 10-12 minutes until the gluten in your dough is developed enough. I show you how to check that at the end of this next clip:

After the first rise, you punch down your dough…

After the 2nd rise, you are ready to shape your loaf! This next clip shows you how to shape it. Plus, you get to see Korban (3 yrs old) shaping a loaf too! He loves being like his Mommy. 🙂

Once it has risen in the bread pan, you are ready to cook it! This short clip shows how the dough looks/feels once it’s risen enough to start baking.

How to check if it is cooked enough. Sorry for the shaky filming here, I was trying to film and one-hanndedly take the loaf out of the oven!!

So there you go! I hope that helps answers some questions! It’s hard to remember what to say when getting video-taped, hehe. Feel free to ask questions and I will do my best to answer!

I also wanted to share another youtube video that I found very helpful in my bread-making. She’s obviously a very experienced Mom!! She grinds her own wheat (as I do) and uses a Bosch similar to what I have, but she gives great tips even if you’re kneading by hand. Here is the first of the eight parts of her video tutorial.

Gluten-Free Bread Saturday, May 14 2011 

I stayed off gluten for a week, and craved bread. I found this gluten-free bread recipe here, and the texture and consistency is great! It worked perfectly for sandwiches. Obviously, the taste is very different from normal bread, but that is to be expected. 🙂

Gluten-Free Bread

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup amaranth flour
1/4 cup tapioca starch
1/4 cup cornstarch or arrowroot starch
1/4 cup flax seed meal (ground flax seeds)
3 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 additional egg whites
1 cup water, room temperature
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons apple cider vinegar

Preheat the oven to 200F.

Sift the flours, yeast and all other dry ingredients together into a medium bowl. Stir in flax meal and combine.

Combine the wet ingredients in a separate large bowl using a hand-mixer on low or medium speed. When fully combined, slowly add dry ingredient mixture and mix until fully blended, with no lumps. Scrape the sides regularly.

Grease a 9×5″ bread pan, and pour the dough into the pan. Turn off the oven and immediately place the pan in it. Do not open the door again, if possible. Allow the dough to rise for 90 minutes.* It should rise to the very top of the pan.

Increase heat to 350F and bake for approximately 40 minutes. The crust should be golden-brown. Allow to cool slightly before removing it from the pan to finish cooling. Do not slice until the bread is no longer hot.


*The first time I made this bread, it rose nicely and fell. 90 minutes was too long to rise. The second time, I kept an eye on it and as soon as it was doubled in size (about 45 minutes?), I cooked it. It was perfect!!

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