Archives for the month of: October, 2014

This is one of my go to soups that you can make with little effort. It’s a Rose Reisman recipe from her Light Pasta cookbook. I love this recipe because you have every food group in one soup. I used an organic chicken stock by Imagine and squash instead of sweet potato. Sprinkle parmesan cheese with parsley for extra flavour.

2 tsp vegetable oil
1 tsp crushed garlic
3/4 cup chopped onion
3/4 cup finely chopped carrots
1 cup sliced mushrooms
1 cup diced sweet potatoes or squash
5 cups chicken stock
1 cup canned red kidney beans or chick peas, drained
6 oz skinless, boneless, chicken breast, diced
1 cup chopped broccoli
1/3 cup small shell pasta
1/4 cup parsley

In a pot heat oil, sauté garlic, onions and carrots until tender. About 7 minutes. Add mushrooms and sauté for 4 minutes.
Add sweet potatoes, chicken stock and beans. Cover and simmer on low heat for 12 minutes.
Add chicken, broccoli and pasta. Simmer for 7 minutes or until pasta and chicken are cooked. Sprinkle with parsley. Enjoy!



I decided to take a break from making muffins with bananas this week. I found a recipe from Martha Stewart for raisin bran muffins. I didn’t have enough bran, so I substituted it for ground flax seeds and used whole wheat and spelt flour instead.

2 eggs
1 cup prune juice
6 tbsp molasses
6 tbsp melted butter or oil
1 cup plain yogurt
2 cups wheat bran
3/4 cup golden raisins
3/4 cup Thompson raisins
1 tsp vanilla
2 cups unbleached white flour or whole wheat flour or spelt flour
1 tsp salt
1 tsp baking soda
2 tsps baking powder

Pre-heat oven to 375 degrees. In a bowl beat eggs. Add prune juice, molasses, melted butter, yogurt. Stir with a wooden spoon until blended. Add bran and mix. Then add raisins and give a final stir. Let batter sit for 10 minutes.
While batter is sitting, sift flour, salt, baking soda, and baking powder.
Add dry ingredients slowly into wet ingredients. Mix gently and scoop with an ice cream scoop into greased muffin tins.
Bake at 375 for 25-30 minutes. Take out of oven and let sit on a cooling rack for 10 minutes. Enjoy!


These blueberry muffins are a great way to start off the morning! I like this recipe because it uses agave nectar instead of sugar.

1 cup whole wheat flour
1 cup spelt light flour
2 tsp baking powder
1/2 tsp sea salt
1/4 cup oil
1/4 cup unsweetened apple sauce
2 eggs
1/2 cup agave nectar
1/2 cup organic milk or unsweetened almond milk
2 cups fresh or frozen blueberries

Pre-heat oven to 375 degrees and grease 12 cup muffin tray.
In a bowl combine flour, baking powder and salt.
In a separate bowl beat eggs, oil, Apple sauce, agave nectar and milk.
Combine wet ingredients into dry ingredients and fold in blueberries.
Scoop batter into muffin tray and bake for 25-30 minutes. Let cool on tray for 5 minutes and then cool on cooling tray. Enjoy!


The treat of the week is banana inspired once again since I had quite a few ripe bananas in my fridge. I haven’t done this recipe in a long time so I decided to try it once again.

1 cup whole wheat flour
1/2 cup spelt light flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
3 bananas mashed
1/2 cup cane sugar
1 egg lightly beaten
1/3 cup oil
1/3 cup brown sugar
2 tbsp flour
1/4 tsp cinnamon
1 tbsp butter


Pre-heat oven to 375 degrees. Grease muffin tins. In a large bowl mix flour, baking soda, baking powder and salt. In another bowl beat together sugar, bananas, egg, and oil. Combine wet ingredients into dry ingredients.

In another bowl mix together 1 tbsp butter, brown sugar, 2 tbsp flour and cinnamon.

Spoon batter in muffin tins. Sprinkle brown sugar topping and bake for 18-20 minutes. Enjoy!


This weeks baked treat is from a site I’ve been following for the last few years. It’s called Eating Rules by Andrew Wilder. He started October unprocessed where you are challenged to eat unprocessed foods for the whole month. A great way to start to change your lifestyle and really look at what you put in your mouth. They have been featuring recipes from various sites. This one came from Clean and Delicious.


1 1/2 whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp kosher or sea salt
1 1/2 bananas mashed
2 egg whites or 1 large egg
1/4 cup oil
1/4 cup plain or Greek yogurt
1/2 cup organic cane or turbinado sugar
1 tsp vanilla
1/2 cup of dark chocolate chunks


Pre-heat oven to 350 degrees and spray a loaf pan.
Mix flour, baking soda, cinnamon, and salt in a bowl.
In a separate bowl combine bananas, eggs, oil, yogurt, sugar, and vanilla. Mix until blended and then add dry ingredients to wet ingredients. Add chocolate chips. Bake in the oven for 45 -55 minutes. Enjoy!



I am a big Starbucks fan. One of my favourite loaves from Starbucks is the Coffee Cake loaf. I decided this week to make coffee cake muffins in honour of the delicious flavours this loaf has.

1 cup whole wheat flour
1 cup spelt light flour
1 1/2 baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup milled flaxseeds
1 1/2 tsp cinnamon
3/4 cup plus 1/4 cup cane sugar
1/2 cup oil
2 eggs
1 cup low fat Greek yogurt
1 tsp vanilla
1/2 cup chocolate chips

Preheat oven to 350 degrees and spray muffin tin tray.
In a bowl mix flours, baking powder, baking, soda, salt, flaxseed, and 1 teaspoon cinnamon.
In another using a hand mixer blend 3/4 cup sugar and oil. Add one egg at a time and blend until smooth. Add sour cream and vanilla and blend for 1-2 minutes.
Mix 1/2 tsp cinnamon and 1/4 cup sugar
Fold in flour mixture until blended.
In the muffin tin add half batter to each muffin and then add cinnamon sugar mixture and sprinkle a few chocolate chips. Add more batter and repeat cinnamon sugar mixture and chocolate chips. Place muffin tin tray in oven and bake for 25 minutes.
Take out and let stand for 5 minutes and transfer to cooling tray. Enjoy!

%d bloggers like this: