Learn how to make nutrient-rich matcha waffles full of clean ingredients you can feel good about; topped with a homemade vibrant matcha tea agave syrup.
A light and delicious weeknight meal is always a necessity, and this Easy Weeknight Creamy Tuscan Ravioli is the perfect thing to satisfy those taste buds!
This creamy, smooth Roasted Broccoli Cheddar Soup is a classic recipe but has a rich, comforting flavor!
Stuffed dates make for eye-catching appetizers and quick, healthy snacks. They’re also super meal prep-friendly! Find the best 6 recipes here — they are such crowd-pleasers.
Get ready to ring in Spring with these seasonal and educational activities for kids. Improve math, literacy, and fine motor skills while having fun!
Creamy and comforting millet porridge made with whole grain millet. A warming and subtly sweet breakfast that’s perfect for meal prep. Just 5 ingredients and 1 pot required!
These Fajita Veggie Burrito Bowls have rice, beans, seasoned fajita veggies, corn, tomatoes, avocado & a non-dairy yogurt cilantro sauce.
This creamy pesto pasta is creamy, rich and punchy in basil flavour with a little zing from lemon. With just 8 ingredients and 15 minutes, you have an easy to make, versatile family favourite.
This ricotta cheese recipe is actually two recipes in one: learn how to make ricotta cheese from both whey and whole milk.
These chocolate almond quinoa snack bars are fudgy, with a little crunch from toasted quinoa, and a sprinkling of sea salt on top. A great meal prep snack to enjoy throughout the week.
Skip the coffee shop sous vide egg bites and make this Mini Quiche Recipe instead. Tucked inside a pastry crust, try all four flavor variations of this freezable egg breakfast recipe.
These savoury cheddar cheese scones are the perfect accompaniment to any meal, or on their own. The optional addition of mustard powder and cayenne pepper gives them a spicy kick. They're simple to make, deliciously flaky, and wonderfully cheesy.
These cookies are jam-packed with nutritious ingredients and healthy enough for breakfast on the go! They're free of gluten, dairy, & refined sugar, and also vegan friendly!
Chickpea butternut squash fajitas are a tasty remix on the classic. With tender roasted butternut squash, bell peppers, red onions and chickpeas tossed in a flavorful homemade fajita seasoning, they're simple to prep and work great as a freezer meal.
If you are following “The 21-Day Sugar Detox” or any other sugar or grains reducing plan, one of the challenges is finding recipes that are meal prep
A week of meal planning for runners. Breakfast lunch and dinner ideas for runners. You don't need to be training for a half marathon, marathon, 5k or 10k to need this plan. All bodies require healthy
These delightful mini crustless quiches are loaded with hearty broccoli and cheddar cheese baked inside fluffy eggs. A wonderful make-ahead breakfast that is packed with protein, low-carb, and gluten-free!
This simple goldenrod tea recipe makes a mild, medicinal tea that works hot or cold. Make it with fresh goldenrod in late summer or dried golderod anytime.
Moist, chewy, and hearty, these protein flapjacks make the perfect healthy breakfast or snack! This wholesome recipe is easy to make and ready in 30 minutes. They are freezable too, making them ideal for meal prep.
Shake up your lunch routine with these healthy vegetarian sandwiches featuring recipes for my famous Cali Veggie Sandwich, Chickpea Salad Sandwich, & more!
This velvety, smooth Creamy Roasted Garlic Tomato Soup is completely rich and comforting in flavor!
This Penne Pomodoro is the simplest tomato pasta recipe made with an easy, flavour-packed tomato sauce and fresh basil leaves. This recipe comes together in just 10 minutes making it perfect for busy weeknights or when you're short on time.
These healthy lentil wraps are an easy vegan dinner that tastes amazing and will fill you up!
It should come as no surprise that I like to end my days with something sweet. And this sweet thing usually goes through phases. Last month it was microwave mug cakes--scant spoonfuls of flour, sugar, and spice whisked with an egg and zapped just long enough to produce a tiny hot, spongy little cake. The weeks before that, I was into homemade dark chocolate bark studded with bits of cracked espresso beans. (Delicious, but an unwise evening snack as it usually left me up all night thinking up projects.) Now, with sunny warm days upon us, it's berries. Strawberries, in particular, washed in cold water and served alongside a bowl of tangy crème fraîche and crunchy, toasty coconut palm sugar. It's the sort of treat that seems and tastes gloriously indulgent, and yet is not something that would be out of place on the breakfast table. I rediscovered my love for creme friache just a few weeks ago when I attended a reception hosted by the folks at Vermont Creamery. For dessert, they served rich flourless chocolate cakes topped with a cloud of the silky sour cream, and I was blown away by how perfectly it worked to balance out the sweetness of the rich cake. The flavor, if you've never tried it, is a bit of a cross between mascarpone and sour cream. It's got the cultured tang you might know from yogurt or buttermilk, but there is also a very lovely sweetness like that you get from good heavy cream. And the texture is thick and a bit gooey, like marshmallow fluff. When my gifted container finished, I bought another and then a third, and then this weekend I was dismayed to find that the container was nearly empty yet again. I wanted to serve it along with dessert at the Mother's Day lunch I was preparing for my mom and mother-in-law, but I didn't have time to buy more. That's when I remembered a long ago article that mentioned how incredibly easy it is to make creme fraiche at home. I got online and found that it really was easy. As easy as whisking together good heavy cream and a few tablespoons of buttermilk or yogurt or even just some storebought creme fraiche. I happened to have a small unopened bottle of Ronnybrook cream (the best around here), so I poured it into a bowl and stirred in equal parts Greek yogurt and what was left of my Vermont Creamery container. I covered the bowl with a piece of the plastic (poking in a few holes to allow air to travel), and left it on top of the stove overnight. By Sunday morning, the bowl of cream had turned thick and silky. I was so excited that I brought it into the bedroom where Eugene was still sleeping. "Look at this! I made creme fraiche!" I exclaimed. "That's nice," he mumbled, then rolled over back to sleep. I left the room hugging my bowl then placed it in the fridge to chill and thicken a bit more. I served my homemade creme fraiche to the moms along with fresh strawberries, blackberries, and coconut palm sugar. They loved it. The bowl is nearly empty again, and I think I just may have to make another batch. This is definitely a dangerous skill to have acquired... **** Love Always Order Dessert? Let's connect! Follow me on Twitter or Pinterest, become a fan on Facebook, or sign up to receive my once-a-week e-mail updates. And if you ever need any entertaining or cooking advice, please don't hesitate to e-mail me. Thanks for reading! Homemade Creme Fraiche Recipe Ingredients 2 cups good quality heavy cream (not ultra-pasteurized) 1/3 cup buttermilk, yogurt, or creme fraiche (or a combination of these adding up to 1/3 cup) Directions Whisk the heavy cream and buttermilk together in a glass bowl. Cover with plastic wrap that's been poked several times to allow air to pass. (You can also use cheesecloth.) Leave at warm room temperature for 12 to 24 hours, or until the cream has thickened into the texture of loose whipped cream. Give it another stir, cover tightly with a new piece of plastic wrap, and place in refrigerator for at least 8 hours. It will thicken and set completely. You can now serve this with both sweet and savory dishes, or use for cooking. (Just as you would use sour cream or store-bought creme fraiche). You can also sweeten or flavor the creme fraiche after it's ready--some good additions are lemon or orange zest, vanilla beans, dried herbs, or sugar. Keeps well 1 week to 10 days when stored in a tightly sealed container in the refrigerator.
This tuna melt is the ideal way to use canned tuna. A cheesy, classic sandwich filled with a flavorful tuna salad always seems to hit the spot.
