There was a time when I believed that whole grains were actually part of a healthy diet. To this day the Canadian Heart and Stroke Association still recommends that whole grains should make up about a quarter of your daily food intake to ensure you are getting enough fibre. What they don’t mention is that…
Breakfast
Grain Free N’oatmeal
As a kid growing up on the Canadian prairies eating porridge which was usually Quaker Oats, was a right of passage and one I was happy to partake. For me there was nothing better than a bowl of steaming porridge with a mound of brown sugar that slowly turned into a syrupy river that slid…
Chorizo and Potato Hash
It’s Saturday which means I have tons of time to “fart around” (as my Grandma would say) in the kitchen. I like to call it “recipe development”. Whatever it’s called I know that when I’m in the kitchen I’m in my happy place. I always have music on (I’m digging the Google Play “Claire de…
Chia Seed and Hemp Heart Cereal
It is cool outside and a little overcast which made me want my 2nd most missed food since leaving grains behind, hot cereal. I really liked oatmeal and I LOVED Red River cereal even more and this is a close imitation. I wanted it to have just a hint of sweetness so instead of maple…
Chorizo Egg Muffins with Spinach and Mushrooms
It’s confession time: I am a “late adopter” of certain food trends. I don’t know why I’m like this but I am. Today is a prime example. I have seen numerous food bloggers post the most delicious egg muffins and I always think “That looks so good. I need to make some.” Then I don’t….
Crustless Spinach, Mushroom, Sundried Tomato and Feta Quiche
INGREDIENTS 8 eggs beaten 1 lb white mushrooms sliced 1/2 bunch fresh spinach 1/4 c. sundried tomatoes (I used the ones packed in olive oil) 2 – 3 T. crumble goat’s milk feta cheese 1 – 2 T. butter 1 t. garlic powder Salt and pepper to taste INSTRUCTIONS Heat oven to 400C Slice mushrooms…