‘Tis the season to do some baking! In a few days I’ll be turning off my computer, turning on my oven and baking a bunch of family favourites for the holiday festivities next week.
Dessert, in my opinion, is extra sweet when it’s homemade. I love to bake for my family, even though I have far from mastered the craft. I especially look forward to the warm and sweet aroma emitting from the oven, and filling the home with the smell of… home.
It’s not often enough that something you absolutely love also happens to be good for you, your community and the planet. For me, that “thing” is shopping at the farmers market.
It’s become a ritual in our home. Every Sunday morning, my husband and I grab our shopping bags and head out to the Coquitlam Farmers Market to get a week’s supply of the freshest fruits, vegetables, bread, honey and eggs.
For those of you who read my posts or follow along on social media, you’ve probably noticed I’m a big advocate for shopping at the farmers market. Why again? Here’s a recap…
I can’t believe this is my first post since March! I’ve had so much to share but my time was taken with other things… my Spring was busy with design work (my other business is a custom cookbook design business, Heirloom Publications) and my Summer with in-person nutrition clients. All so great, but it took me away from my blog for longer than I anticipated.
Until now. I recently made these coconut cupcakes that were so delicious I knew I had to make the time to get the recipe up on here.
I recently wrote a blog post on Vitalia’s website about the possible underlying causes of fussy eating and what can be done about it. It is thought that fussy eating can be the result of nutritional deficiencies. One mom I know (actually, she’s my sister!) has fully embraced this theory and has been adding nutrients (while reducing common allergens and irritants) to her five-year-old son’s diet over the past six months. She has experimented with many different recipes and has now found several that her children absolutely love!
Here are the recipes that my sis swears by for fussy kids that are also gluten-free, soy-free, casein-free and refined sugar-free – or have the option to be! Hopefully this will save you some trial and error in the kitchen…
(And yes, in case you’re wondering, my nephew is not much of a fussy eater anymore! In fact, he lights up when presented with a delicious but healthful smoothie from Buddha-Full. So amazing!)
At this time of the year when it’s already dark when you get home from work, my husband and I don’t always feel like cooking. So we welcome easy, healthful and hearty meals that can be made in big batches and last for a few days!
This is one of our favourites.
One of the best things I learned in my year of nutrition school was how to make congee. Seriously. I’m kind of obsessed with it. This incredibly easy and warming food has brought me such comfort that I had to share it with you here…
Congee is a rice porridge that originated in China thousands of years ago. It is cooked over long hours and often enjoyed at breakfast. I eat it for breakfast, lunch or dinner.
It is made up of rice, one onion and lots of water, and you can throw in whatever else you want to flavour it! I add fresh ginger, unrefined salt and a generous pinch of saffron. I’ll also throw in some jumbo prawns on the odd occasion, and sometimes drizzle it with sesame oil and green onions, once in a while I also add tamari. My favourite time to make congee is super early on a rainy stay-at-home weekend morning, where I can enjoy its aroma as it cooks for hours.