Tuesday, August 19, 2014
After my four year long hiatus, I've decided to re-enter the blogosphere and reinvent this existing blog. A lot has changed in four years, including my interests and insatiable appetite for change. I never intended for this blog to become as popular as it did - but apparently it's been viewed by many fellow recipe bloggers, including my mother - hi mom!
In the past four years I've grown as a nutrition professional and my focus has been more clinical than community based. I now have a diploma in nutrition & management under my belt and have worked in health care (nutrition department) in various institutions and am I currently studying dietetics at a prestigious university. I intend to become a registered dietitian (RD) upon completion of my program, and wish to pursue a focus in clinical nutrition/well-being.
I'd like to integrate my current (and growing) knowledge about nutrition/health into this blog and supply you with some delicious (yet still somewhat healthy) recipes that you can feel good about. I will be posting a new recipe very soon!
Stay tuned, I'll have some more coming!
Wednesday, December 22, 2010
Inspired by Starbucks Holiday Gingerbread Loaf, this cake is quite similar to the one sold there. However, I'm not going to say it's an exact recipe, because it definitely is not. This variation may be baked in a loaf pan or a cake pan, and it looks beautiful with cream cheese frosting and candied orange bits on top.
Tuesday, May 4, 2010
If you loved my Chewy Coconut Cowboy Cookies, you're going to love these... finally a healthier option!
Have you ever made Rice Krispies treats as a child? I sure did, and I still make them today! Lately I've been on a coconut binge, and nothing goes better with coconut than chocolate IMO. :) I must admit, this recipe KIND of spawned from Kashi's new Coconut Dark Chocolate bars, which may I add,.. taste AMAZING. This is a "grown-up", slightly healthier version of the well known, nostalgic crispy rice treat, but it doesn't mean it has to sacrifice flavor! These little bars can be customized to your heart's desire, tweaked until they are just the way you like them!
This recipe may also be suitable for vegans, coincidentally, check to make sure Cheerio's or any other brand your using in place of it is vegan.
Here we go...
The Ultimate Chewy Coconut Chocolate Cowboy Cheerio Bars
- 6 cups Cheerios (or similar cereal)... and not the HFS Honey-Nut version!
- 1 bag (10oz) Marshmallows
- 5-6 tbsp Virgin Coconut Oil -> works great for skin, hair and nails might I add (& deo..)
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Salt
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 cup Shredded Coconut, Unsweetened
- 1/2 cup dried cranberries, cherries (or fruit of your choice)
The result is a chewy, crunchy bar packed with fruit and whole grain oats, and believe me it tastes great. I used coconut oil in place of butter in this recipe because it actually melts just above room temperature, but butter can be substituted if you don't happen to have coconut oil around. Coconut oil gives these bars a really soft and chewy texture. These bars aren't overly sweet either, if you want something sweeter, use the Honey-Nut version of cheerios, and sweetened shredded coconut .
Tuesday, April 6, 2010
Ah, the classic tangy lemon and crispy poppy-seed combination that just screams sunshine and warm weather. What a great way to celebrate spring and Easter with a lovely glazed lemon poppy-seed cake. I was inspired by a lemon poppy-seed loaf that Starbucks sells, but wanted a prettier shape to accentuate the lovely cake, so I settled for a bundt pan. I modified this recipe from Canadian Living, and it features this dazzling dessert on the cover page of April's issue.
Note: This recipe was modified to a 8-inch Bundt cake pan, however it can be used in a 8" by 4" standard loaf pan or tube!
Lemon Poppy-Seed Bundt Cake
- 1/2 1/2cup cup(125 mL) (125 mL) butter, softened
- 1cup(250 mL) 1 cup (250 mL) granulated sugar 2egg
- 2 eggs 1-1/2cups(375 mL)
- 1-1/2 cups (375 mL) all-purpose flour
- 3tbsp(45 mL) 2 tbsp (30 mL) poppy seeds 1tbsp(15 mL)
- 1 tbsp (15 mL) grated lemon rind
- 1 tsp (5 mL) baking powder 1/4tsp(1 mL)
- 1/4 tsp (1 mL) salt 1/2cup(125 mL)
- 1/2 cup (125 mL) milk
- 1/3cup(75 mL) 1/3 cup (75 mL)
- granulated sugar 1tsp(5 mL) 1 tsp (5 mL)
- grated lemon rind 1/3cup(75 mL) 2 tbsp (30 mL) lemon juice
- 1 tsp (5mL) pure vanilla extract
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased and floured 8-inch Bundt Pan or a 8- x 4-inch (1.5 L) loaf pan.
Bake in centre of 325°F (160°C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
Lemon Glaze: In a bowl whisk together the confectioner's sugar, lemon zest, lemon juice and vanilla until a thick glaze forms. If glaze is too thick, add a small amount of water. If glaze is too thin, add additional confectioner's sugar, until desired thickness is achieved. Allow cake to cool completely and spoon glaze over cake.
Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
Friday, March 5, 2010
- 3 cups rolled oats
- 2 tsp ground cinnamon
- 1/2 cup melted butter
- 1/4 cup water
- 1/2 cup brown sugar
- 2 tablespoons maple syrup (genuine is preferred!)
- 1 tablespoon pure vanilla extract
- 1 cup dehydrated, unsulphered apple slices (can be found at Bulk Barn)
1.) Preheat oven to 275 F. Combine oats and cinnamon and mix thoroughly.
2.) Combine water, melted butter, brown sugar and maple syrup in a saucepan on low heat, just to combine the ingredients and dissolve the sugar.
3.) Pour mixture over oats and combine well, making sure the oats are evenly coated.
4.) Bake for 25 minutes, stirring occasionally and rotating pan as necessary.