Tag Archives: recipes

Coconut Kale & Quinoa Salad

After a hectic year teaching and a summer backpacking through Europe, indulging on amazing bread and cheese, it’s great to be back in the kitchen cooking with farm fresh whole foods. This was inspired by a craving for a coconut infused quinoa dish and a mashup of recipes based on the ingredients that I had handy.

Serves: 2


  • 1/2 can coconut milk
  • 1/2 cup quinoa
  • 1 tsp tahini
  • 1 tsp soy sauce
  • Juice from half a lemon
  • 1/2 tsp honey, optional
  • 1 tbsp coconut oil
  • 1/4 cup coconut flakes
  • Diced onions, to taste
  • 4-6 kale leafs
  • Diced avocado, optional


  1. Bring coconut milk to a boil, add quinoa, reduce heat to low and simmer, covered for 15-20 minutes until liquid is absorbed
  2. Combine tahini, soy sauce, lemon juice and honey in a small dish, set aside
  3. In a skillet, heat coconut oil, then add coconut, stirring frequently until golden brown
  4. Add onions, kale and dressing sauteing until soft
  5. Toss the cooked quinoa into the skillet for a minute
  6. Serve with diced avocado if desired

Morning Glory Muffins

Here’s a delicious muffin recipe that you can play with. Substitute fruit, nuts and dried fruit for your favourite flavours. These muffins freeze excellently….if they last that long!



  • 2/3 cup raisins
  • 2 cups flour of choice (I used 1 cup whole wheat, 1 cup oat)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrots 
  • 1 large apple, grated (with or without skin)
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 2/3 cup chopped nuts (I used 1/4 sunflower seed & 1/4 pumpkin to keep them nut-free for school)
  • 1/3 cup wheat germ
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/4 cup orange juice


  1. Preheat the oven to 375°F and grease a muffin pan
  2. In a small bowl, cover the raisins with hot water and set them aside
  3. In a large bowl, sift the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, nuts, and wheat germ.
  5. In an extra large bowl, whisk the eggs, oil, vanilla, and orange juice.
  6. Slowly incorporate the flour mixture into the wet mixture with a wooden spoon, being careful not to over mix
  7. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  8. Transfer batter to your muffin pan
  9. Bake for 25 to 28 minutes, until a toothpick inserted comes out clean
  10. Place muffin pan on a rack to cool for about 5 minutes.
  11. Turn the muffins out onto the rack to cool completely.

Chocolate Quinoa Brownies

There’s nothing like I like more than baking while stuck home during a blizzard. I found a recipe for German Chocolate Quinoa Brownies on one of my favourite websites, and by substituting sunflower butter for cashew butter, and sunflower seeds for pecan pieces, I came up with this nut-free, school-safe snack, that’s full of protein and fibre.


For the Brownies:

  • 1 1/4 cup cooked quinoa
  • 1/2 cup cocoa powder
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 cup sunflower butter (or peanut butter, cashew butter, almond butter, etc)
  • 1/3 cup unsweetened applesauce
  • 1/4 cup coconut oil (or oil of choice)
  • 1/2 cup chocolate chips
  • 2 tsp vanilla extract
  • 1/2 tsp sea salt
For the topping:
  • 1 cup unsweetened condensed milk
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup sunflower seeds (or pieces of pecans, almonds, etc)


  • Preheat oven to 350 and line an 8×8 glass baking dish with parchment paper
  • Put all the brownie ingredients in a blender and blend until smooth
  • Pour the batter into the dish and bake for 30-40 minutes
  • Meanwhile, combine all ingredients for the topping in a small bowl and mix well
  • Allow brownies time to cool before applying the topping
  • Slice and serve

Homemade Raspberry Jam

Here’s a great Sunday morning project for a cold winter’s day. If you’ve never bottled your own jam before, this recipe will take you through the home processing steps. From start to finish – this recipe took me a little over an hour.



  • 1 kg of raspberries (I took mine of the freezer the night before and left them in the fridge to thaw)
  • 1/2 juice of a lemon or 2 tbsp lemon juice
  • 3 tsp vanilla
  • 250 g sugar*

*The original recipe I started with called for double the sugar. If you like your jam sweet, like store bought jam, and thicker, like a jelly, I recommend using 500 g. Reducing sugar to 250 results in the jam pictured above. It tastes like fresh picked raspberries and is has the consistency of stewed fruit.


  1. Fill your hot water bath three quarters of the way with water, cover and bring to a boil (this will take approximately the same time you need to prepare jam)
  2. To sterilize the bottles, place six 250 ml mason jars in a large pot, fill with water and bring to a boil
  3. Once boiling, remove from heat and cover
  4. In a medium saucepan, add raspberries and lemon and simmer on medium heat for about 5 minutes until juice begins to flow from the berries
  5. Next, add vanilla and bring to a gentle boil for about 5 minutes
  6. Reduce heat, add sugar, stirring until it has dissolved
  7. Return to a boil from another 2 minutes
  8. Remove from heat and using a spoon remove any scum (foam) from the jam
  9. Let sit for 15 minutes to thicken
  10. Now, remove mason jars from the pot, one at a time and fill three quarters of the way with jam
  11. If any jam spills on bottle rim, remove with a clean, damp cloth before placing lid
  12. Screw the lid tightly and repeat until all bottles have been filled
  13. Now, place bottles in the hot water bath and pour the water from the bottle sterilization on top to ensure lids are covered by about an inch of water
  14. Cover and boil for 10 minutes
  15. Remove cover and let sit for 5 minutes before removing bottles from bath
  16. Carefully remove bottles without tilting and place them upright where they can stay, undisturbed, for 12-24 hours
  18. You can check to ensure proper sealing the next day by pressing down on the lids. They should not move. If any lids need to be tightened, you can do so now
  19. Store for up to one year and refrigerate after opening each bottle

Pear & Kale Salad

I wasn’t a big fan of kale when I first starting cooking with it. Now, I cannot get enough of this hearty, green leaf. I was inspired by a grilled peach recipe but ended up with this after finding pears instead of peaches in my fridge. Add a slice of baguette with goat cheese and a drizzle of balsamic vinaigrette to make this a light supper or enjoy on its own as a lunch salad.




  • 4 cups of kale, chopped
  • 1 pear, sliced
  • 1/2 avocado, sliced
  • 2 tbsp dried cranberries
  • 2 tbsp pumpkin seeds
  • 1/4 cup goat cheese, crumbled
  • homemade sweet balsamic dressing


  • 2 tbsp olive oil
  • 1 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup


  1. Combine salad dressing and refrigerate
  2. Wash and chop kale
  3. Combine kale, dressing and toss
  4. Arrange kale on two dinner plates
  5. Add remaining ingredients, dividing equally between two plates

Sweet Corn Muffins

There’s nothing better than farm fresh vegetables, pulled from the garden and sold that day. Another reason to love Lester’s Farm is that they provide free recipes along with all the fresh produce they sell. These turned out so yummy I couldn’t resist sharing them with you!


Makes: 12 muffins          Prep Time: 15 minutes          Ready In: 40 minutes


  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 3 tsp baking soda
  • 1 tsp sea salt
  • 1 1/4 cup milk
  • 2 eggs
  • 3 tbsp honey
  • 1 1/2 cups sweet corn (3 ears)
  • 1/2 cup cheddar cheese
  • 1 tbsp canola oil


  1. Preheat oven to 350 degrees and grease a muffin pan
  2. Cut kernels off corn
  3. In a small bowl, sift dry ingredients
  4. In a large bowl, combine wet ingredients
  5. Slowly incorporate dry into wet, adding cheese and corn until just combined
  6. Bake 20-25 minutes, or until an inserted toothpick comes out clean
  7. Serve with butter and honey

Green Onion, Cracked Pepper & Sea Salt Biscuits

Baked biscuits from the oven are one of my favourite things to bake. A great side to soup, a wonderful addition to breakfast, and a meal in itself, paired with cheese, veggies or fruit. I had lots of green onion on the window sill and got inspired with this.

photo 3

Makes: 7 biscuits          Prep Time: 10 minutes          Ready In: 30 minutes


  • 1 cup of flour
  • 1/4 cup corn meal
  • 1 1/2 tsp baking powder
  • 1 1/2 tbsp sugar
  • 1/2  milk
  • 1 tbsp lemon
  • 1/4 cup chopped green onion
  • 1/4 tsp cracked pepper
  • 1/4 cup butter
  • 1 tbsp melted butter
  • sea salt


  1. Preheat oven to 425 degrees and line a baking sheet with parchment paper
  2. In a one cup measuring cup, add lemon juice to milk and place in refrigerator
  3. Sift flour, corn meal, baking powder and sugar in a small bowl
  4. Cut butter into small chunks and add to flour mixture
  5. Chop green onion
  6. Melt remaining tablespoon of butter in microwave
  7. Prepare your workspace: lightly spreading flour over a countertop and having a roller, and a cookie cutter on hand
  8. Using your hands, crumble the butter into the flour mixture
  9. Next, pour buttermilk (you may not need it all) and form a ball
  10. Place the dough on floured surface, kneading as little as possible to flatten the dough
  11. Roll to 1/2 inch thickness and cut with a 2 inch cookie cutter or glass
  12. Place biscuits on baking sheet and top with melted butter and sea salt
  13. Bake on middle rack for 20 minutes

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