This recipe comes to us courtesy of…ourselves! Originally published on the blog 5 years ago, we thought it was time for a revamp. New photos, fewer ingredients, simpler method – even MORE delicious! We’re so in love with this rich and creamy sauce. The peanut butter is a revelation and it must never ever ever be…
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Carrot Tahini Muffins
You know those moments in time, those special events in history, where you can recall the exact date, the exact time, and exactly what you were doing. Thursday, October 26th, 2017, at 8:30pm, that was the night I met Deb Perlman, AKA Smitten Kitchen. This wasn’t our first meeting – Erin and I kinda fangirled…
How To: Meal Prep For The Week Ahead & An Invitation to Our Virtual Meal Prep Party!
We’ve made it. It’s Thursday. There’s something about Thursday that makes it my favourite day of the week. Tomorrow is Friday, you can almost taste the weekend, and you’ve gotten over the dreaded Wednesday hump day. Thursday is also the day when I just feel like there is no way I can wash another dish. Not…
How to: Use Walmart.ca Grocery Pick-Up and Make Grab-and-Go Breakfast Frittata
December can be a real son of a gun. I won’t lie friends. As I write this post, I have about 86 things on-the-go and I’m struggling to get my act together. Don’t get me wrong, decorating the tree, using copious amounts of butter for my holiday baking and watching my 1-year-old lose her mind (in…
How To: Snack Healthy – Vegan Banana Chocolate Muffins
I generally have at least four different nut/seed butters open in my fridge at one time. We’ve got the classic peanut butter, almond butter, my new favourite sunflower butter, and generally one other “special” one – right now it’s a coconut/peanut butter blend. Pretty darn delicious. And it’s not only because of me – my…
How To: Slow Cooker – Mexican Shredded Chicken
For every recipe you see me post on this blog, I can promise you there were at least one or two others that I thought would be hits, but instead were major recipe flops. While I love my slow cooker for chicken, meat, and the occasional vegetarian curry, it does have the tendency to turn…
How To: Big Batch – Vegetarian Mexican Lasagna
After making this recipe three times over the past two weeks, I thought it could now definitely be deemed “blog worthy.” I loved it so much that the last time I made it, I doubled the recipe and made an extra pan to store in the freezer. Yes, at just over 38 weeks pregnant I…