The BEST Granola Bars

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Right from the beginning of my clean eating challenge, I have been on the hunt for some tasty “clean” treats.

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One of the first things I attempted to make was granola bars. I mean how hard could it be, granola is already good for you and clean , right? Well…… I figured out very quickly it was not so easy.

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Its true you are putting a lot of Clean and healthy things into it, but a good granola bar needs to stick together, and when your removing refined sugars from the mix, things tend to get , the opposite of sticky.

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I also realized that you must bake your granola! I mean you don’t HAVE to, but it sure makes this adhere together.

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I must have gone through a gazillion (like 4) different recipes before I found this one. You can totally change up the ingredients as you see fit, I even made a batch where I threw in ½ cup of puffed quinoa for ½ cup of the oatmeal. The important thing is to keep the ratios the same. If you want to use pecans instead of almonds, make sure you replace it with the same amount.

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If you’re not crazy and giving up refined sugars, you can even dip these in chocolate like the original recipe says to do.

Best Granola Bars

[Adapted from]

3 Cups of Oatmeal
¾ Cups of Dried Cranberries
¾ Cups of Dried Blueberries
¾ Cup of Shredded Un-Sweetened Coconut
½ Cup of Slivered Almond
1 Teaspoon of Cinnamon
½ Cup of Natural Smooth Peanut Butter
4 Tablespoons of ground Chia Seeds
½ Cup of Unsweetened Apple Sauce
1/3 Cup of Honey
3 Tablespoons of Orange Juice
½ Teaspoon of Vanilla

Line an 8X8 pan with parchment paper, make sure you use 2 pieces, and they drape over the sides of the pan, set aside. Pre Heat the oven to 350 degrees

In a large bowl, mix together oatmeal, dried cranberries, dried blueberries, coconut, almonds and cinnamon. In a small bowl, mix peanut butter, chia seeds, apple sauce, honey orange juice and vanilla together.

Pour the wet ingredients over the dry ingredients, and stir with a wooden spoon until combined.

Gently pout the granola into the pan, trying not to move the parchment paper around. Gently, press the granola into the pan, until even. Once it’s in place, press it down even further.

Bake for 30 minutes. Remove from the oven and allow to cool on a wire rack for 10 minutes. Gently lift (using the parchment paper) the granola bars out of the pan, and place directly on the cooling rack. Allow to cool completely, before cutting.

I cut mine into 16 square pieces, with a sharp paring knife. I did this gently. Some pieces will break off, that’s ok, that’s just more for you to eat.

French Bread (For Real)

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I’d like to take a quick break from clean eating, to share with you the one food group, (yes I consider it a food group) BREAD. Let’s be honest, no one can resist the smell of fresh from the oven bread. It intoxicating,

French Bread

When I was visiting my sister out west, I was treated to some of the most amazing bread. Seriously, she makes some pretty awesome bread.   Bagels, buns, and she even make French bread. You know the kind, crusty on the outside, until you cut into it, and it’s all soft and spongy.

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I was so inspired that when I arrived home I googled, “how to make French bread at home”. I came across what is now one of my favorite sites.

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His name is chef john, and he is hilarious! When I say hilarious, I mean he is very PUNNY. Huh? Huh? Get it? Or course you do, I’m lucky if your still reading, if you are, you can just skip to the recipe.

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His quick wit and easy instructions make some of the most difficult recipes a breeze.  I’m not even joking. He actually makes baked Alaska, with a butane BBQ lighter…. Did I mention he’s Punny? Sorry I did it again….

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Just ignore me and make the bread

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French Bread

[Adapted by ]

¼ Teaspoon of Active Dry Yeast
1 ½ Cups of Water
1 ¾ Teaspoons of Salt
4 Cups of Flour

**Note: These instructions are my rough version. You need to Chef Johns site and watch the video. It really helps.

***Note2: This recipe can take 12 -14 hours.

Spray a large bowl with non-stick spray, set aside.

In another large bowl add yeast and water, and stir until dissolved, add the salt, then mix in all the flour. Stirring with a wooden spoon until it comes together. It will be super thick and sticky.

Gather it into a ball and place in the greased bowl from earlier. Cover with plastic and let rise for 12-14 hours, or double in size.

Once its double in size, tip the bowl onto a floured surface, and cut into 2 or four (idid 2), and shape into long baguette shapes, by rolling the dough between your hands.

Place the newly shaped baguettes onto a baking sheet, and cover loosely with plastic wrap and a dish cloth. Let this sit for about an hour.

Now the magic! Heat your oven to 550 degrees. You read that right. Fill a deep pan with water and place it in the oven. This will create humidity, which gives the bread that crispy outside.

While the oven is heating up and creating a bit of humidity, take a pair of kitchen scissors and cut slits in the top of the bread, making sure to push down any peaks the scissors have created. Give the loafs a quick spray with water… lightly.

Now you can pop the bread in the oven for 15 minutes or until golden brown. Give the bread a quick spray with water every 5 minutes, until 15 minutes are up.

Clean Eating Challenge; Week 9 and 10

We are entering the home stretch people. The journey so far has been an eye opening and enlightening experience. I always thought you healthy clean eaters were crazy, now I’m one of you … so does that make me crazier?!


I chatted a bit about my workouts last week. So this week I thought I would chat to you about another really important part of working out. INJURY and RECOVERY.

I was lucky for the first 5-10 years of my running career.. (can I call it a career?)   I had absolutely not injuries or chronic pain of any type.   Heck, I didn’t even stretch. If anything my running and cross training helped me heal some cronic injuries. I actually started running an core training because of a chronic lower back injury. Now that I think of it, I started eating healthier because of a chronic stomach ailment…. But I digress

10 years rolled by without incident. Then when one day, while I was out for my daily 5 km run, it hit me!  This nagging pain in my left knee. So much so, that I had to stop running. For those of you who run on a regular basis, you know it had to hurt for me to STOP running.   I tried to ease off running a bit, I even started interval running (2 mins run, 1 min walk… ) but it just wasn’t getting better.   After a couple of weeks of complaining I must be to old to run, I sucked it up and visited 1 physio therapist, 1 message therapist and running coach. Yup, it took all 3 professionals to discover my hips are uneven! Oh, and I had a weak ass. Ya I said it.


It was suggested that I start stretching 5-10 mins after every workout and to increase my glute exercises in order to support my uneven hips. I also had to ease back into everything, really really slowly. It took almost 1 year to be back on track. Even to this day I still struggle with this injury and I imagine that I always will.

I guess the point I’m trying to make here, is know your pain limits. We are all guilty of running or working through pain, just so we can get that last mile in, of finish off our 30 min cross fit program. Its not worth it, especially if it means we have to take a long hiatus from exercise, or even worse, quit altogether.


I do not pretend to be at the level of some of the athletes I know, but even with the stuff I do, you can still sustain an injury. Working out is awesome, and can keep you healthy, just remember to listen to your body and give it rest when it needs it, know when to retire your running/cross fit shoes, get a massage, foam role and stretch! Be nice to your body and it will be nice to you.

Sweet Potato Brownies

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I’m having one of those days, for the last couple of days. You know the ones? Right? At every turn something either goes wrong, or breaks, or spills, or… you get the picture

 Sweet Potato Brownies

Take yesterday; I’m prepping salad dressing for dinner. I have carefully added all the ingredients into my salad dressing bottle, I screw on the top and give it shake. Not a sissy, back and forth shake, I real vigorous shake. Dressing EVERYWHERE!!!, My trusty lid, has a pop top, it wasn’t closed.

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I clean that up, stroll out to the garage to let Mr.PBandO know its dinner, and grab an iced tea. I hit my head opening the door (yes I opened the door and hit MYSELF in the head), drop the can of iced tea, which when I pick it up, now has a small hole in it, and it sprays me right in the face.

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Then I woke up this morning with a huge charlie horse, or should I say flew out of bed with a charlie horse. I don’t have to tell you how much that hurts. Get to work, and 2 of the environments go down (shout out to my colleges who made it all better)

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Get home, just about to start dinner, when I drop completely full jar of the LAST of my red pepper flakes on the floor and it shatters. I proceed to clean all of shattered glass up, find a new spice to cook with, and step in the only piece I didn’t clean up. Then I spent about 20 minutes, taking said piece of glass out of the bottom of my foot.

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At this point, all I can do is laugh… and eat brownies. These brownies!

Sweet Potato Brownies

[Adapted from

4 Cups of Cooked Mashed Potato
¼ Cup Coconut Oil, Melted Then Measured
2 Eggs
1 Teaspoon of Vanilla
1/3 Cup of Honey
3 Tablespoons of Coconut Flour
½ Cup of Cacao Powder
1 Teaspoon of Baking Powder
½ Cup Chopped 85% (or higher) Chocolate

Peel and cut up 3-4 medium sweet potatoes, and place in a pot filled with water. Bring water to a boil and turn down the heat medium and let simmer for 15 mins., or until the sweet potato is tender when poked with a fork. Drain the water out. Using a hand blender, whip the sweet potatoes for 20 seconds, don’t over whip. Set aside and allow to cool for 15 minutes.

While the sweet potato is cooling, pre-heat the oven to 350 degrees, and line an 8×8 pan with parchment paper, so it hangs over the edge.

Melt coconut oil (I did mine in the microwave) and measure out ¼ cup. Place the melted coconut oil, eggs and vanilla in a medium bowl and whisk until eggs are slightly beaten. Mix in the rest of the ingredients, along with the cooled sweet potato. Mix until just blended.

Pour into the prepared pan. Do this slowly and spread it out with the back of a spoon or a cake spatula.

Bake for 45 minutes.

Remove from oven and place on a cooling rack.

NOTE: I placed these in the fridge for an hour and they tasted so much better than at room temperature.

Salmon With Dill Sauce over Carrots and Rice

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I hated salmon growing up.  Actually I hated all fish; they just seem to taste fishy!?

Salmon and Dill Sauce

It’s funny how we hang on to old ideas of food from our childhood.  Even in my 20’s, I was all like “I don’t like fish”.  Then one day I was reading about how salmon had all these great properties, omega 3, low in fat, so I decided to give it another chance.

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Guess what, turns out I don’t hate salmon, or fish for that matter.  I wasted all that time avoiding something my 8 year old self-proclaimed to hate, all those years ago.

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Since then I have been re-trying things that I supposedly hate.  Even today I find I’m rediscovering foods that I “hate”.   Quite recently (like a month ago) we were sitting at our favorite Italian restaurant, starving!!!!  All they had on the table was bread (not clean) and these little black olives.  I “hate” olives.  Remember I was starving, so I ate one, 10 olives later… I don’t hate them.

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SO the next time you catch yourself proclaiming you hate a certain food, stop and think why you’re saying that.  And unless the site or smell or a recent encounter has you gaging, try it again, you may actually love it.

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And if you’re not sure (like I was about salmon) put a yummy sauce all over it!

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Rice and Carrots

1 Cup of Brown Basmati Rice
1 Cup of low (or no) Sodium Chicken Broth
2 Cups of Cut up Carrots


1/3 Cup of Sour Cream
2 Tablespoons of Agave Nectar (or Maple Syrup)
1 Tablespoon of Mustard
1 Tablespoon of Lemon Juice
1 Teaspoon of Lemon Zest
1 Teaspoon of Dill (dried)


4 6ounce Salmon Fillets
½ Teaspoon of Salt and Pepper


In a medium pot, bring to boil the chicken stock and ½ cup of water.  Add rice and carrots.  Cook for 40 minutes.

Meanwhile, in a small bowl whisk all the sauce ingredients together, and place in the fridge until salmon is dead.

When there is 15b minutes left on the rice, grease a baking sheet, set aside.  Pat dry the salmon, and sprinkle with the salt and pepper. Place on the prepared baking sheet.  Set the oven to broiler.  Place the salmon about 6 inches from the top of the oven and bake 8 minutes, flipping half way through.

Serve over rice and drizzle the sauce on top… or put a big blob on your fish like I did.

Monthly Things; February Edition

Monthly Things:  February


Lets start with Valentines.  I received this wonderful homemade valentine in the mail from my nephew.  BEST VELENTINE EVER!!  Love you William!  I also received some beautiful roses.  Thanks hun!


Holy Crap Its March!  You know what that means?!?!?  One month until Hawaii!  I. CAN’T. WAIT!  In true Ross Geller fashion, Could I USE any more exclamation points?

This trip has been 3 years in the making, and we haven’t really had any major vacations in that time.  I’ve visited my sister out west and Mr. PBandO had attended his annual fishing trip in northern Edmonton, but other than that, we have been staycationing it.  Working on the back yard and such.

I’m going to try my best to take some good pics, but honestly, over the past couple of years, I’ve been trying to actually enjoy the moment, not capture it.  Ever since I barley caught a glimpse of Prince William and his beautiful wife Kate, trying to take a picture of them.  I waited 2 hours in the heat pressed up against a barrier (almost got in  a fight over my spot) to just barely get a glimpse of them, cause I was too busy trying to take  a picture, which I never got.

So February, other than the fact that it was gone as soon as it came, we managed to enjoy it.


I got my annual skate on the canal in at the beginning of the month, and Mr.PBandO came with!  The winter got away from us last year, and I ended up doing a skate on my own, in the dark.  I had fun.  If your ever in capitol of Canada (Ottawa, not Toronto), in the winter, you need to soak up this wonderful winter tradition, and grab a beaver tail while you’re at it!

I also attended a baby shower for one of my oldest friends (since 5th grade, when she pulled my hair).  Our good friend Colleen put it together with her Sister Louisa, great job girls.  This is my friends 2nd baby, and it’s another boy.  I love buying little boy things Congrats Josie, good luck.

baby shower

Peanut Butter Oatmeal and Chocolate Chip Cookies


These are so not clean, but sometimes a girl needs a cookie, like a real honest to goodness, white flour, brown sugar, chocolate chip cookie!

Chocolate Chip Peanut Butter oatmeal

I also want to take a moment to remind anyone following me in my 3 month clean eating challenge, there is room for treats.  And in case you were worried Mr.PBandO has been suffering through this, he’s not.  I’ve been providing him with treats just like these… and a couple of chocolate cakes.  In fact, I’d say I’ve been feeling extra guilty with this challenge and he’s been seeing mare baking just for him.  I think what I like most about these cookies, is they are 3 cookies in one!  You have your peanut butter, oatmeal and chocolate chip cookies, all rolled in to one.


I mean really, if I’m going to indulge, I might as well squeeze as much yummy stuff into one cookie as I can.


To be honest, If you look closely these aren’t even that bad., and they are totally Mr.PBandO approved, which means he won’t share with anyone!  That’s saying a lot!


Peanut Butter, Oatmeal and Chocolate Chip Cookies

[Adapted from one of my favorite cookbooks Crazy Plates]

1 Cup of Flour
¼ Cup of Whole Wheat Pastry Flour
1 Cup of Quick Oats
½ Teaspoon of Baking Soda
½  Teaspoon of Salt
¾ Cup of Brown Sugar
1/3 Cup of Butter
1/3  Cup of Smooth Natural Peanut Butter
¼ Cup of 1 % Buttermilk
1/3 Cup of Chocolate Chips

Pre-Heat oven to 350 degrees, and spray a cookie sheet with non-stick spray.  Or you can use a silicon baking mat… I highly recommend it.

In a medium bowl mix the first 5 ingredients, until combined.

In a Large bowl, cream together, brown sugar, butter and peanut butter.  Mix the buttermilk in.

Slowly add the flour mixture into the large bowl with the creamed butters and sugar.  Mix in chocolate chips.

Roll out the dough into 2 tablespoon size balls.  Place on the baking sheet, about 2 inches apart.   Flatten with a fork dipped in water.

Bake for 10-12 minutes.

Cool the baking sheet on a cooling rack for 5 minutes.  Transfer the cookies to the cooling rack tpo cool completely.

Roasted Garlic and Tomato Soup

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OMG she is showing us another soup.  Contrary to this blog, I do eat other things… things like doughnuts.

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But this soup, seriously guys!  It’s awesome, like beyond your normal awesome, maybe even epic.  My pictures are so not doing it justice.

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My journey to this soup started while I was shopping on amazon for a couple of new cookbooks. You know once you select a few items, it starts to suggest items for you, the Thug Kitchen came up for me.

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So I goggled it, and came across their web site.  Let’s just say you’re not going to let you kids hang out on this site.  Their approach to recipe writing is…. Um…. Well if it was a movie it would be 18 +.

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So make this… really, and then make some doughnuts, cause it’s all I’m offering up!

Roasted Garlic and Tomato Soup

[Adapted from]

2 Tablespoons of Olive Oil
1 Can of No Sodium Whole Tomatoes (28 Ounces)
5 Garlic Cloves, Un-skinned
1 Potato, Peeled and Cut into 1 Inch Cubes
1 Small Head of Cauliflower, Cut into Small Chunks
1 Small Onion, Chopped
1 Teaspoon each of Dried Thyme and Rosemary
½ Teaspoon of Salt and Pepper
2 ½ Cups of No Sodium Chicken Broth

Pre-Heat oven to 325 degrees, and grease a baking pan with 1 tablespoon of the olive oil, and set aside.

Drain the can of tomatoes, and save the juice.  Transfer the tomatoes to one side of the prepared baking sheet and roast for 30 min.  In a large bowl add the potatoes, cauliflower and onions, with the remaining olive oil, thyme and rosemary.  Mix it up and add to the baking sheet.  Leave room for the garlic. Sprinkle the salt and pepper. Roast with the tomatoes for 40 mins, or until the cauliflower is slightly brown.

Remove from oven.  Squeeze the garlic from their skin. Add everything to a blender including the chicken broth and reserved tomato juice.  Blend it up really good, and warm up in a medium pot over medium heat.  EAT ALL THE SOUP, that way you don’t have to share.

Clean Eating Challenge: Week 5 and 6


Still going strong!……ish.  

I think I finally adjusted to the lack of sugar in my coffee.  You have to understand this is was a huge sacrifice.  I loved my 6 teaspoons of sugar in my coffee.  I will say this, I’m a little pickier with my coffee.  I heard, (and ignored in the past) that to truly enjoy a good coffee, you’re not supposed to add anything to it.  I’m half way there, I still enjoy a bit of milk/cream. 


How I’m feeling, and what I’ve learned.

I’m feeling pretty good.  I mentioned that in week 3and 4 that I was struggling a bit.  I chalked it up to not taking advantage of my cheat meals.  It helps a lot, but I’m missing the simplicity of my junk food.  That’s why planning is key.    I’m also noticing a difference in my abs.  Like I have them, or like I always did, but now I can see them.  And I like to say like… a lot.

Pre-minced garlic is not clean!  I guess this is not a shocking revelation, but I was using up until week 5.  I’ve been reading a lot of labels lately, but it never occurred to me to read my insanely large jar of minced garlic label.  I was making a batch of this salad dressing and it occurred to n=me, that a jar that big has to have something in it to make it fresh for so long.  YUP, one more thing I have to do by hand.


What do I eat.  If my blog is any indication, all I eat is soup and doughnuts


  • Red pepper
  • Cucumber
  • Celery with hummus
  • Pears with almond butter
  • Greek yogurt
  • Frozen fruit (fav blueberries)
  • Oatmeal (plain with fruit)
  • Oranges ( when Mr. PB and O peals them)
  • Apple slices (need to eat this more)
  • Almonds or pistachios you can eat 2X pistachios
  • Cottage Cheese


  • Granola bars (homemade)
  • Frozen Fruit with Greek yogurt
  • Plain Oatmeal with fruit
  • Hard Boiled eggs

Simple Lunches and Dinners

  • Avocado toast (ala Jessica’s cookbook)
  • Cocoanut brown basmati rice and mangos
  • Ricotta cheese on whole grain toast with roasted cherry tomatoes
  • Scrambled eggs with cheese, on whole grain toast with roasted asparagus and cherry tomatoes
  • Sweet Potato shepherd’s pie with ground turkey
  • Lots and lots of salads, usually topped with chicken, goat cheese, pecans, cucumber, and red peppers.

Going forward.

I’m feeling pretty good about my food choices, and my portions.  I have been concentrating on healthy replacements for my junk food.  This is a good thing, I mean when I girl needs a cookie, she needs a cookie, so having fresh baked “clean” cookies and no preservative chip options are a must.  But I need to remember that fruits and veggies and healthy fats and proteins, curb hunger as well.

Inside-Out Peanut Butter Cups

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Here they are! I posted a picture of these little beauties on Facebook and Instagram, and have had a few requests for the recipe.

Inside-out Peanutbutter Cups

These have saved my life! Or someone else’s life. When I was on the brink of despair and jonesing (do people still say that) for something sweet, I just reached for one of these, and crisis averted.

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Don’t get me wrong these are not as healthy as an orange but sometimes an orange just doesn’t cut it. Besides, I would have to find someone to peel the orange for me (I HATE the smell of orange peels ). MR.PBandO isn’t always around, and with the dogs not having opposable thumbs and all, they are kind of useless in that department.

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This made 10 peanut butter cups, and I cut them into quarters and put them in a container in the freezer (as per Ashley’s suggestion). That’s 40 pieces of deliciousness!

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Side note; I gave one to Mr.PBandO, and you’d think I fed him rotten dirt. Don’t take his word for it though, they are awesome. They are actually really sweet (hello dates, natures sugar!), so I don’t find I want more that ½ of one at a time. They hit the spot and cure my sweet tooth.

Inside-Out Peanut Butter Cups

[Adapted from

1 Cup of Creamy Natural Peanut Butter
½ of Coconut Oil
3 Tablespoons of Palm Sugar, Sifted (Coconut Sugar)
10 Medjool Dates, Soaked, Pitted and Chopped
2 Tablespoons Cocoa Powder

Line 10 -12 muffin tins with large paper liners, set aside. In a medium bowl, soak dates for 15-20 minutes. This helps to not break you food processor, or mini chopper, unless you have invested in a kick ass food processor.

While the dates are a soakin, heat the peanut butter and coconut oil in a small sauce pan.   Once heated through, remove from the heat.   Spoon the melted peanut butter into the lined muffin tins, to about ¼ of the way. Place in the freezer for 10-15 minutes, or until its pretty solid.

While the peanut butter is in the freezer,drain your dates, and pit and chop them. Place them in a chopper, or food processor, along with the cocoa powder, and pulse, until it forms a paste.   I had to scrap down the sides a few times.

Remove the muffin tins from the freezer.   Take about a teaspoon of the date mixture, and flatten it into a disc shape, place on top of the hardened peanut butter (this part was messy). There should be about a 1/8-1/4 of an inch of peanut butter still showing. Spoon the heated peanut butter ( I hate to re-heat mine a bit) over top the dates, until its just covered. Pop back into the freezer for about 20 mins.

Ashley suggested cutting them into ¼ pieces and keeping them in a container in the freezer. I did this, and they have been an awesome sweet treat to pop I my mouth, when I have a craving. You should keep them in the freezer regardless, or they will melt.

Avocado and Pear Salad with Italian Dressing

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I just had one of those amazing winter wonderland walks. You know the ones. The temperature is just below freezing, the snow is falling really slow, and you have this incredible urge to jump in the snow and make a snow angel.

Avocado-Pear Salad with Italian Dressing

I haven’t had one of those walks at all this year.   It’s been too darn cold. I know , I know, I live in Ottawa and it is Winter. But sometimes a girl needs some good winter walking weather.

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It totally reminded me when I would go out for a walk with my dog Earnie, and I’d bring my magic carpet, just in case there was no one on the local sled hill. If I was lucky and there was no one around, I would jump on my crazy carpet and fly down the hill, with Earnie in tow, barking and hopping around me the whole way down. It’s no wonder I didn’t run him over.

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Then I’d see the neighborhood kids approaching, and I’d continue on my walk. You might be wondering why I was “hiding” my sledding adventures. It might have something to do with the fact that I was 25.

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Alas there are no good sledding hills around me these days, so I’ll have to settle for a few snow angels.

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Oh ya, and here is the most amazing salad I’ve been devouring lately. I actually don’t like salad, but this one I can’t get enough of. This dressing is now my favorite. I had to make my own since the store bought isn’t “Clean” and I was surprised how easy it was to throw together.


Italian Dressing

6 Tablespoons of olive Oil
4 Tablespoons of Red Wine Vinegar
1 teaspoon of Minced Garlic
2 Teaspoons of Mustard
2 Teaspoons of Honey
1 Teaspoon of Italian Seasoning ( I used Club House)
¼ Teaspoon of Crushed Red Pepper Flakes
½ Teaspoons Each of Salt and Pepper

In a re-sealable container, add all the ingredients and shake before using. That’s it! Put in an air tight container in the fridge, for 5 days.

Avocado Pear Salad

1 Ripe Avocado
1 Ripe Pear
6 Cups of Mixed Greens
¼ Cup of Dried Cranberries
¼ Cup of Chopped Pecans
2-4 Tablespoons of Goat Cheese, Crumbled

Add mixed greens into a large salad bowl. Cut up the avocado and pear into bite size pieces, and sprinkle over mixed greens. Top with pecans, cranberries, and goat cheese. Drizzle homemade Italian dressing on top, mix and server!

Clean Eating: Week 3 and 4

I decided to combine 2 weeks of updates at a time. I mean there’s only so much updating and wining you can listen to.   Just to keep up, I am mid-week 5 currently; this is a recap of Week 3 and 4:


How I was feeling and what I discovered:

I actually found week 4 to be a bit of a struggle. I was really hungry. I managed to stay on track, but I really understand the importance of a cheat meal. For me and I’m sure others starting out, it really helps you keep on track. It’s when you deprive yourself of things, that you start to binge.

I actually skipped my cheat meal week 3, not really a good choice and probably the reason I struggled so much. Don’t worry I made up for it in week 4. We went out on the Sat (start of week 4) to our most favorite wood oven pizza restaurant. I had the special which was a chicken avocado, mango salsa and parsley pizza with brie. The flavor combo was awesome, and to be honest, if it wasn’t for the wheat crust, it was pretty clean, so I ordered dessert.

peanutbutter cups

I have been (as always) been experimenting with baking. Ashley has been my go to blogger for recipes lately.

Things to work on:

Keeping up with the healthy snacks. I need to keep on top of the fruits and veggies for snacks. I have a tendency to lean on my sweet treats. Even though they are super yummy and clean, I cannot forget all the good things that fruit and veggies give you. I also want to make sure I’m elating a protein and good carbs at every meal.


BTW my clothes are fitting better, already!


Monthly Things: January

If you follow me, or dropped by in the last 31 days, my month has been consumed with my new clean eating challenge. When I say all consuming, I mean ALL CONSUMING! There is a link to the deets at the top menu…. Did I just say deets? Is that a word? Never mind.


Do you recycle your toilet paper rolls? We re-use them… as dog toys. Maggie will take a toilet paper roll over a squeaky toy any day….. weirdo.

Here a few things I saw or heard or smelt… scratch the last one. Let’s all watch this video. It’s an extreme view on how texts can be miss-read. These guys are hilarious!

Mid-month I was listening to the radio and they were talking about a show of sorts at our local theater. It’s was a showing of Singing in the rain, except the entire score was played by a live orchestra. Can you imagine the complexity? I’m really sad I missed out.

SO happy to have my regularly scheduled programming back. Madame Secretary is still not disappointing me. I’m glad to have my Sherlock fix, with the return of Elementary.   Still upset I have to wait FOREVER for the British version to come back. What are you watching?

This is a little sad guys. I have actually suggested to my step-daughter to read a book…. Wait for it…. To help her fall asleep. I obviously have not read anything good in so long, I’m starting to recommend books as a sleep aid. Help me!

cherrios buddy

I have the biggest mooching dogs ever. If I have food, they are lurking… exhibit A above.

A few sites that I’ve been obsessed with: ** Amy’s cook book comes out on Feb 10th, excited! ** Ashley’s book is a must buy!

Next time you see a skinny person, remember skinny people have feeling too. I know my sisters and I could relate to this when we were younger, especially number 7 and 9.  I don’t have that problem anymore!


This is what I have been eating lately… I know .. I hate salad, but this one doesn’t totally suck… on the blog soon.

Maple Doughnuts – Gluten Free

Maple Doughnuts-7

I’ve decided to skip my weekly update of my clean eating challenge this week. I mean really, how much can you really listen to me go on and on about my super crazy, healthy eating challenge. I figured I’d combine week 3 and 4 updates next week.

Maple Doughnuts-3

It’s not that I don’t have anything to tell you, It’s just my motivation has hit a wall. I was totally anticipating this. If I’m anything its self-aware, and when I decided to “eat clean”, I knew myself well enough to know I’d start getting cranky around week 3-4. Years ago I saw a nutritionist about my IBS. I was so excited to try out every piece of advice she had for me. She asked me to give up Dairy, wheat and sugar. So I did, ALL AT ONCE. By the end of week 3, I found myself standing in the grocery store wondering what the hell to buy, and wanting to cry.

Maple Doughnuts-2

Motivation is a powerful thing, but perseverance is what gets us through. I learned a few valuable lessons that day melting down in the middle of the grocery store.

Maple Doughnuts-6

Here are a few simple things I do to keep me going

  • Allow yourself a cheat meal, once a week. Even if you don’t think you need it! Trust me all of sudden you’re in the drive through at McDonalds ordering 10 happy meals. I find if you allow yourself to indulge, you tend not to overdo it.
  • Plan the hell out of your food. Seriously! I prep all my snacks and some meals on the weekend. It helps me get past those days I just want to eat cookies for dinner. If I have a few already prepared meals, all I have to do is pop them in the oven. Also if all my snacks are portioned out, it’s less work. DON’T give yourself excuses to give up.
  • This goes with point 2. When you’re planning your meals and snacks, have options. One day have a pear with almond butter, the next day, red pepper slices with cottage cheese. Have fun with it, seriously! Try something you’ve never tried. The internet is your friend in this department.
  • Warn tell your friends and family what you’re doing. People tend to be a little more understanding when you bite their head off, when they know you’ve been starving eating healthier. They want you to succeed (or at least they should).
  • You will see results. When I first started eating healthy a few years back, it was tough to stay motivated, and push past those days you just want to give up.   But I finally got there, and guess what, I looked and felt better.
  • You can make almost anything into a habit. For me it takes 6 weeks, you may be different. I replaced sugar with fruit in my oatmeal. After 6 weeks it didn’t taste so much like warm cardboard anymore, and I have never looked back.

Maple Doughnuts-4

I am no Jillian Michaels, and eating healthy can be challenging. I have fallen off the wagon/horse a thousand times. The important thing is, I keep getting on. It doesn’t make me a failure, it makes me human. Funny thing is….. it gets easier every time I climb back up.

Maple Doughnuts-8

Enough of my motivational blabber, make these! These are another wonderful recipe from Ashley’s Book, “Baked Doughnuts for Everyone” Its technically a cheat meal, but only if you put the glaze on them… totally worth it.

Maple Doughnuts-9

[Adapted from Ashley’s Awesome book!!!]

Maple Doughnuts – Gluten Free

½ Cup of Oat Flour
½ Cup of Sweet Rice Flour
3 Tablespoons of Ground Almond
2 Tablespoons of Cane Sugar
1 Teaspoon of Baking Powder
½ Teaspoon of Salt
¼ Teaspoon of Cinnamon
2 Eggs
1/3 Cup of Milk
1/3 Cup of Unsweetened Apple Sauce
3 ½ Tablespoons of Maple Syrup
2 Tablespoons of Olive Oil
2 Teaspoons of Vanilla

Maple Glaze

1 Cup of Powdered Sugar
¼ Cup of Maple Syrup
2 Tablespoons of Milk (maybe 1 more tablespoon)

Pre-Heat the oven to 350 degrees, and grease your doughnut pan, set aside.

In a large bowl, whisk the oat and sweet rice flour with the ground almond, cane sugar, baking powder, salt and cinnamon. Set aside.

In a medium bowl, whisk eggs, milk, apple sauce, maple syrup, olive oil, and vanilla. Fold the wet ingredients into the dry ingredients. Be careful not to over mix the batter. It’s just like muffin mix, if you over mix it, they will be tough.

Spoon batter until there is ¼ inch of space at the top of the doughnut mold. Bake for 22 minutes, or until golden brown. Allow to cool in the doughnut pan on a wire rack for 10 minutes. Carefully remove the doughnuts from the pan with a soft spatula, and allow to cool completely.


Sift powdered sugar, into a medium bowl. Drizzle the maple syrup, and mix until combined. Add the milk 1 tablespoon at a time until you reach the right consistency.

Slow Cooker Indian Carrot Soup

Indian Carrot Soup-3

I was never a soup person growing up. Sure I ate the odd chicken noodle when I was sick, or the classic tomato soup (with grilled cheese). This one time I fell in love with pea (green pea) soup and I asked my mom, no I begged my mom to make it ALL the time and she did. Then after 2 weeks of constant pea soup, I never ate another bowl for 20 years. She killed pea soup, like that song you download to your phone or iPod, and you play it until the words have no meaning and is the most boring song in the world, killed it.

Indian Carrot Soup-2

In her defense, her child was asking for a vegetable, even if it was in soup form.  So other than the 2 weeks back in 1980 something when I gorged myself with pea soup, I wasn’t too excited for soup.

Indian Carrot Soup

Then a few years back, I had this friend whose grandmother was famous for her soup. I was all like “ who’s famous for soup? Except for that Seinfeld guy. “  Well let me tell you! I was a soup convert. I couldn’t believe that much flavor could be packed into a hot bowl of liquid. I have forever been trying to re-create that kind of flavor punch into all my homemade soup.

Indian Carrot Soup-4

I have had some failures, and successes, this is definitely one of them. Its packed full of flavor and it’s a stick to your ribs kinda of winter soup.   Make it! Eat it! And warm up!

Slow-Cooker Indian Carrot Soup

[Adapted from]

4 Cups of Diced Carrots
2 Onions, Chopped
2 Celery, Chopped
1 Cup of Lentils (I had Orange on hand)
1 Tablespoon of chopped garlic, about 2 Cloves
1 Teaspoon each of Cumin, Turmeric, and Chili Powder
½ Teaspoon each of Salt and Pepper
¼ Teaspoon of All Spice
2 ½ Cups of low-sodium Chicken Broth
2 ½ Cups of Water

Plug in your slow cooker, and dump all the ingredients in and give it a stir. Put you cooker on low (8 hours).

You can speed it up, by setting your slow cooker to 4-5 hours, but longer is bester…. I mean bestest, I mean… you know what I mean.

After it done cooking, puree in a blender, and server!

Clean Eating: Week Two

Week two
So week 2 started off pretty good. I’m actually finding this change not so bad. It’s totally making me wonder if this is the calm before the storm. I remember in the summer thinking I didn’t know if I could give up sugar, never mind clean eating for 3 months. We’ll see if in a couple weeks if I’m hiding in a closet with a box of doughnuts. Below are a few things I discovered or learned and how I was feeling

– Greek yogurt isn’t so bad, as long as I put equal parts fruit in it. It still tastes like sour cream to me.
– Organization is key! I’m already pretty organized, I’m a big meal planner. Now I also pre-package snacks, for on-the-go
– Big discovery this week. When you cut out all the processed foods in your life, you cut out a wack of sodium. I’ve been feeling really tired lately, so a friend suggested this app, call myfitnesspal. It allows you to track all your food intake and breaks it down, so you can see what you’re missing or what you need to cut back on. Apparently I’m taking in 500 – 600 mg of sodium a day. Ummm pretty sure I need even more than the recommended 2000mg a day. I do 30 min of weight training, then a 5km run, and then a 30 min dog walk… 5 days a week.
– Avocado toast: Yes I am the last person to discover this. I AM ADDICTED.


What to work on:
– More sodium. Funny when you google how to increase your sodium, you don’t find a lot. Everyone is cutting back these days. So I tried how to replenish electrolytes, found a ton more suggestions. I’ll be increasing my cottage cheese, and looking for some after workout smoothies.
– The one part of clean eating I haven’t been concentrating on is the including protein/carb/fat into every meal. This and sodium will be my focus.
Remember people, this is a journey, I’m learning. If you see something I’m missing of something, I’m doing wrong, please feel free to correct me.

Here is one of the members of my support team.


Baked Steel-Cut Oats (with peaches!)

Baked Steel-Cut Oats - With Peaches-5

I meant to post this yesterday as penance for the insanely  wordy post I posted Tuesday, but I thought I would let that post digest with you guys for an extra day.

Baked Steel-Cut Oats - With Peaches-2

So today we forget about clean eating, but still keep it in the back of our minds.  I know it’s like that line in 40Days and 40 nights with Josh Hartnett (wear did he go!)  When his date says “ It’s like If someone told you not to think of the color red, then all you can think of is the color RED!”

Baked Steel-Cut Oats - With Peaches

But seriously, I’m always conscious of it, I’m just not consumed by it.  I’m also surprised how many “Clean Eating” meals out there I already eat.  Like this one, or the one I posted 2 Christmas’s ago (enter link to overnight oats) While this one is slightly altered to fit in with clean eating, it wasn’t much of a stretch.

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Steel-Cut Oats is one of the good whole grains, and while it takes a while to make, sometimes slowing down, isn’t a bad thing.

Baked Steel-Cut Oats - With Peaches-4

Whether or not you’ve jumped on the healthy band wagon or not, you could easily get into this oatmeal, on a chilly Sunday morning.  I know I will.

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Baked Steel-cut Oats with Peaches

2 Cups of Boiling Water
½ Tablespoon of Butter
1 Cup of Steel-Cut Oats
½ Teaspoon of Salt
1 ½ Cups of 2% milk
1 Teaspoon of Cinnamon
2 Cups of Peeled and Cut Peaches (or your choice of fruit)

Toppings (Optional)

More Cut up Peaches (or your choice of fruit)
1 Teaspoon of Maple Syrup, Cocoanut Sugar, or your choice of un-refined sugar
Sprinkle of Cinnamon (don’t use too much, maybe ¼ teaspoon), or chia seeds
Splash of Milk or Dollop of Greek Yogurt for protein
A few pecans….  This list could go on and on and on

Pre-Heat Oven to 375 degrees, grease a 9X12 baking dish, and set aside

Boil water, make sure you start with more that 2 cups, you will lose some of it to evaporations.  While water is boiling, melt butter in a skillet over medium heat, add oats and stir until brown, about 3-4 minutes.   Measure 2 cups of the boiling water and add it to the skillet.  Now add salt, cinnamon, milk and peaches. Give it a stir, until its combined.

Pour mixture into the prepared baking dish, bake for 1 hour.  Take a peak at 45 minutes to see where its at.

Remove from oven.  Allow it to cool for a couple of minutes, then spoon into a bowls.  Top with more fruit, some unrefined sugar, cause ya miss the real thing, and sprinkle with cinnamon and pecans, and some milk… or whatever!

Clean Eating

My clean eating journey, I mean challenge, I mean journey… I mean that time I went crazy and cut out all the delicious food.

lets do this!

What I’m doing…. Or what I think I’m doing

As of Jan 1st, I set out to “eat clean”, or as close as I could get to it.  I was determined to stick to a pretty strict way of eating.  Notice I didn’t call it a diet?  It’s supposed to be a way of life, not a diet.  Right from the beginning I knew I was not going to go completely clean.  I didn’t want to overwhelm myself with such a huge change all at once, and I knew I would end up eating things I wasn’t supposed to, and cutting out things I didn’t need to.  This is going to be a learning experience as I go.  I am allowing myself one cheat meal a week, for sanity sake, It’s either that or tackling my co-workers as they leave the lunch room.

Why the heck would I torture myself this way? And how long will it last?

Like I said above, this is not a diet, it’s a way of life, but I’m going to commit to 3 whole months.  After that, we’ll see.  Let’s be honest, I run a food blog, one that frequents cookies, cupcakes, muffins, and all sorts of baked goods.  THE EXACT OPPOSITE OF CLEAN EATING.  So why, why, why!   For one, I’m constantly looking for ways to challenge myself.   In the summer, I went gluten free for a month, and I restricted eating after 7pm in Sept.. my snacking time!!  Then I saw that Lindsay and Bjork gave up sugar for 2 months.  I thought, I can do that, and it will be a great challenge.  I didn’t want to kick off the challenge around national baking season (Christmas), so I decided to start Jan 1st…. I know, what a cliché!  And the second reason, we are heading to Hawaii in a couple of months and I want to look my best.

Sunset Beach Hawaii

About me

A little bit about me before the challenge;  I’m 37 years old, about 5’7” and I’m guessing I weigh about 130lbs. I say guess because I do not weigh myself.  I haven’t in years, like 15 years!  I figure I’m not over- weight, so I see no reason to obsess over a number.  Wow, that was a lot of personal information!  But, we’re like best friends, right?

My Nutrition knowledge going into this… I ain’t no dummy

It’s true, I know stuff, like white bread is not good and whole wheat bread better, but whole grain bread is best.  What I didn’t know is what whole grain meant (CLEAN EATING).  Essentially, it’s a grain that has not been altered.  It’s in its whole state.  Where did I pick up some of my knowledge?   The internet, for one, and I used to go to a nutritionist in an attempt to correct a digestive issue I have (IBS).

What clean eating meant for me when I started

There is about a million different takes on clean eating.  You have to decide what works best for you!   For me, I started off trying to eat food as close to its natural state.  Here are a couple of rules I followed.  Be warned!  I made a few mistakes here, and I figured it out in my first week:

  • Fresh veggies and fruits
  • Lean cuts of meats:  Mostly chicken and turkey, no red meats, or very little
  • Nuts (almonds, pecans, pistachios…)
  • Cottage Cheese (no other cheeses)
  • Greek Yogurt, not regular
  • If buying packaged foods, they must be whole foods, and the ingredients list must be 5-10 at most, I must also be able to pronounce and identify all ingredients in the list
  • No Sugar, like none, not even Honey.
  • No potatoes, white rice, white bread, or any bread for that matter.

I know what you’re thinking; there are a few things wrong on my list… I know, I get there in week one.

Week one (how I felt, and some discoveries)

NOTE: I promise I’ll post a recipe tomorrow for making you read a million and one words and it won’t suck!

Going into week one, I was excited!  You always are when you start a challenge.  I was riding high on a wave of confidence, determination and motivation.  The only thing I missed this week was sugar in my coffee!  I really had to plan ahead, but meal planning is my thing, clean eating is not. Still, I managed to muddle through ok.  I also pre-packaged some snacks.  So if I knew I was going to be out and about for more than 3 hours, I had a few clean snacks to munch on… not a cheese burger!

Here we go…. The mistakes, discoveries, wins and fails:

  • Potatoes are in.  There is more potassium in a skin on potato than a banana, they’re in!
  • I took a sip of sugar filled coffee – not my fault, I asked for 2 milk, I got 2 milk and 2 sugars, I also threw it out after that sip, so I’m calling this a win, not a fail!
  • I ate 4 slices of sliced turkey breast for lunch one day.  Seriously didn’t even think of the fact that it was processed.  Mr. PBandO pointed it out… I googled it, he was right… as usual   **MrPBandO edits my blog, I wonder who put that in?!?!?
  • I omitted all sugars, even the unrefined, like honey, agave nectar and coconut sugar.  Turns out, unrefined sugars are in, THANK GOD!  My list of sweet snacks has tripled!
  • Left over processed foods:  for 2 days I was still eating my Kashi bars.  I made some homemade granola bars to replace them, also I was still drinking chocolate milk after a workout, read the label, lots of sugar, OUT!
  • I ate some cheese, and then looked it up and its fine.  But it has to be full fat cheese…. I’m not crying of this one.
  • I switched from regular yogurt to greek, except, it had sugar, no wonder it tasted good.  I added some fruit, I’m choking it back with my sugar free coffee.

granola bars

How am I feeling?

  • Tired, pretty sure that’s me coming off 2 weeks of holidays, but someone suggested I might be low on sodium.  That makes me think that maybe I should track my food, and make sure I’m not cutting out something I need.
  • Over all I’m still motivated, especially because my desserts are about to triple!  Joke… maybe.

Doughnuts (Gluten Free)

I’m such a cliché!

Doughnuts (Gluten Free)-9I swear I didn’t intend on being a cliché. You know in the summer how I challenged myself to go gluten free for one month? Well I did….. It was in an effort to broaden my culinary horizons at home and while eating out.

Doughnuts (Gluten Free)13It totally worked. I learned so much about gluten free baking, and was so surprised at how many restaurants cater to gluten free eating, or at least gluten friendly eating. After that I wanted to give up something even more difficult.   I considered sugar, but then the holidays showed up, and come on….. no sugar, means no Christmas… at least in my world. So I shelved the new challenge idea.

Doughnuts (Gluten Free)-3Like everyone else in the entire world, I indulged over the holidays, not overly, but just enough to make me want to take that challenge off the shelf and add a few extras. So for someone who never makes New Year’s resolutions, I am now not only sugar free, but also gluten free, process food free, ad white rice and potato free. In case you’re thinking I’m completely crazy (cause I am), I have decided to do a clean eating challenge.

Doughnuts (Gluten Free)-6I am really excited, and scared to death. In a couple of weeks, you may see me tackling people outside the local doughnut shop for their chocolate glaze.

Doughnuts (Gluten Free)12

In an attempt to avoid those situations and having a complete melt down, I will be allowing myself a cheat meal once a week. You can be sure I’ll be cracking open Ashley’s cookbook “Baked Doughnuts for everyone”.

Doughnuts (Gluten Free)-7Ashley is truly a genius at gluten free baking, you can’t even tell these doughnuts are gluten free. There is a little sugar in these, but I’ll feel like a super star eating these for my cheat meal.

Doughnuts (Gluten Free)-8Even if you’re not crazy, you should totally get her book, and bake a million doughnuts.

Doughnuts (Gluten-Free)

[Adapted from Ashley’s totally awesome book “Baked Doughnuts for Everyone“]

½ Cup of Oat Flour
½ Cup of Sweet Rice Flour (NOT Rice Flour)
1/3 Cup of Sugar
¼ Cup of Ground Almonds (aka almond flour or almond meal)
1 Teaspoon of Baking Powder
Pinch of Salt
2 Eggs
¼ Cup + 3 Tablespoons of Buttermilk (*or make your own)
3 Tablespoons of Unsweetened Applesauce
2 Tablespoons of Oil (I used Grape Seed Oil, but EVOO works)
2 Teaspoons of Vanilla

Chocolate Frosting

2/3 Cup of Powdered Sugar
¼ Cup of Cocoa Powder
1-3 Tablespoons of Milk

Pre heat your oven to 350 degrees, grease up your doughnut pan (or muffin tin), set aside.

In a large bowl, whisk oat flour, sweet rice flour (NOT rice flour), sugar, ground almonds, baking powder and salt, set aside.

In a medium bowl, whisk together, eggs, buttermilk (* or make your own), applesauce, oil and vanilla. Pour the wet ingredients into the dry. Fold until just combined. Just like quick bread of muffins, you don’t want to over mix this.

Spoon the batter into your doughnut pan (or muffin tin). It should reach almost to the top, leave about 1/8 of an inch.

Bake for 20 -22 minutes. If you are using a muffin tin, check the doneness, with a tooth pick and leave in for a few more minutes if not done yet.

Allow to cool on a wire rack in the tin for about 5 minutes, remove from the tin and allow to cool completely before frosting


In a small bowl, sift together the powdered sugar and the cocoa powder. Add the milk 1 tablespoon at a time until you reach the right consistency. I only used a tablespoon and a half.

When the doughnuts are cooled, frost them up and sprinkle the hell out of them!

*to make your own buttermilk, add 1 tablespoon of white vinegar to a one cup measuring cup and then top off with milk. Allow to site for 10 minutes… …voila! Buttermilk!

Monthly Things: December

Merry Christmas, and Happy New Year.

christmas 2014

WTF happened to December!

Christmas came and went, in a whirl wind, like it does every year. Every year I get a little better at everything. We were all done Christmas shopping by Dec 1st, even Mr.PBandO was finished early. This year I followed Amiee’s steps to a perfect turkey … she is a genius! Mr.PBandO kept saying how moist it was. My table settings are kicking ass, although I have managed to get myself banned from buying Christmas crackers, I am a Christmas cracker whore… see below

cracker whoreI also baked… and baked and baked….


Show alert!!! The Newsroom. It’s like House and The West Wing had a baby… watch it, it’s AWESOME.   I also got Ashley’s booked, baked doughnuts for everyone, and I baked my first batch… they were awesome!


I finished up the Christmas holiday with the Doctor Who and Downton Abby Christmas Special’s, I forgot how much I missed these shows!

Would be complete without dressing up the doggies, they love it!





Browned Buttered Brownies… Best Ever

Best Brownies Ever-8

I had this whole post written out about this new healthy clean eating challenge I’m starting next month, and realized that, that’s next month.   This is this month, and there is still time for me to stuff my face with brownies.

Best Brownies Ever

Let me tell you little stories about brownies. Ever since I started my blog, I’m always hearing that I don’t make enough chocolate stuff for Mr.PBandO… so I made it my mission to bake him the perfect brownie.

Best Brownies Ever-4

As he likes to point out, I made him eat a lot of brownies, and most of them.. not so good. Apparently I made a really good batch this one time, but when I made them again, I was promptly told, they were not the same brownies.

Best Brownies Ever-7

I continued to bake batch after batch of brownies, and while most of them got eaten (some more than others) I was failing miserably. Until one day I baked up the quickest, and easiest batch ever. They were a huge hit, He couldn’t believe how much he loved them… then I told him they were from a box!

Best Brownies Ever-9

I would take this as failure, but I don’t. Sometimes the box is just better. And even if other people disagree, everyone has different tastes. So the search is over for Mr.PBandO ‘s perfect brownies… you win betty!

Best Brownies Ever-10

So as a consolation, these were the runner up. Out of all the batches I made (excluding the mysterious recipe I lost), these were the best out of the bunch. I don’t think Mr.PBandO gave them enough credit, they were fantastic.

Browned Butter Brownies… Best Ever

[Adapted from]

10 Tablespoons of Unsalted Butter
1 ¼ Cups of Sugar
¾ Cups of Cocoa Powder
½ Teaspoon of Salt
¼ Teaspoon of Baking Powder
½ Teaspoon of Finley Ground Coffee
2 Eggs
1 Teaspoons of Vanilla
2/3 Cups of Flour
1/3 Cup of Chocolate Chips

Pre-heat the oven to 325 degrees. Prepare an 8×8 pan with 2 pieces of parchment paper, make sure the parchment hangs over all 4 sides.

Melt butter in small sauce pan over medium heat. Once the butter is melted, continue to cook the butter over medium heat, stirring frequently until it turns a turns a warm caramel color. Don’t let it burn, that’s why you have to keep stirring. You will know when it’s browned, cause you’ll want to drink it! Remove from the heat and stir in sugar, until dissolved.

Add the cocoa powder, salt, baking powder and coffee. Stir until incorporated. Set aside to cool for 5-10 minutes.

Once cooled, add the eggs one at a time, whisking fast, you don’t want the eggs to cook, especially if your mixture isn’t cool enough.

Add the vanilla and flour, and stir for 2-3 minutes, it should look shiny. Fold in the chocolate chips. Drop the batter (it will be thick) in blobs all of the prepared pan. I used a cake spreading spatula to spread the thick batter. This can be difficult, just take your time.

Bake for 35 to 40 minutes, or a tooth pick comes clean. The original recipe said to bake for 25 minutes, this was not long enough for me, I made these 3 times and all 3 times I needed 40 minutes.

Allow to cool for 10 minutes on a wire rack, then lift the brownies out and cut into 4 large pieces… or however big you like your brownies.

Slow Cooker Meaty Spaghetti Sauce

It’s Christmas Eve people!

Slow Cooker Meat Sauce-8

All my Christmas presents are bought, wrapped, my turkey is thawing, my cookies are baked ( and half eaten), my halls are decked, my stockings are hung and the bottom of my tree is empty. I’m done!

Slow Cooker Meat Sauce

The last thing I want to do, other than tomorrows feast, is cook!

Slow Cooker Meat Sauce-3

I do however have family up and they always seem to want to eat. Any my suggestion of cookies for dinner is always over ruled.

Slow Cooker Meat Sauce-4

So what I like to do is whip up a batch of this Slow Cooker spaghetti sauce, that way I can pull it out when the fam is here, and dinner is served.

Slow Cooker Meat Sauce-6

This sauce is so yummy, and versatile, you can add whatever you want to it. I like to freeze it in freezer bags with 2 serving portions. It thaws really well in the sink and the freezer bags take up virtually no space.

Slow Cooker Meat Sauce-5

The only thing I’m stressing over is Christmas day dinner!

Slow Cooker Meaty Spaghetti Sauce

[Adapted from

2 Tablespoons of Olive Oil
1 Large Onion, Chopped
2 Teaspoons of Garlic, Minced
2 Large Hot Italian Sausages
1 Pound of Ground Beef
3 Teaspoons of Italian Seasoning (I used Club House)
1 Can of Plain Tomato Sauce (29 ounces)
1 Can of Tomato Paste (6-7 ounces)
1 Can of Italian Style Diced Tomatoes (14-15 ounces)
1 Can of Plain Diced Tomatoes (14-15 ounces)
2-3 Fresh Basil Leaves, Chopped
1 Tablespoon of Sugar

Heat the olive oil in a large skillet over medium heat. Remove sausage from its casing and break up into chunks. Cook until completely cooked. Add to slow cooker.

In the same skillet, add the onions and garlic and cook for 2-3 minutes.   Add ground beef, breaking up while you cook. Cook until ground beef is no longer pink. Add the itilian seasoning, and cook for 2 more minutes.

Add the cook ground beef to the slow cooker.

Add the remaining ingredients, and mix until combines.

Set the slow cooker to 8 hours. It makes quite a bit of sauces.

Cookie Monday and a Guest Post: Chocolate Dipped Mocha Shortbread

I’m doing something I said I’d never do…. Guest post.  But if you know Purdy, then you understand why I couldn’t, and didn’t want to so no, when she invited me to guest post for her COOKIE Monday feature.  So head over and check out my cookies on her blog, and have a look around, she got some great stuff.

Chocolate Dipped Mocha Shortbread-7

Get the recipe HERE!

Beef Stew and Rosemary Dumpling

Beef Stew With Dumblings-7

I know I should be talking to you about Christmas, or this incredible stew right here, but instead I thought I would share with you one of my guilty pleasures.

Beef Stew With Dumblings

If you know me, you know I have bad taste in TV, especially when it comes to reality TV. I have been known to watch Laguna Beach, and the ever popular spin off, the hills, and can’t forget The City. I even got addicted to Deadliest Catch, which is so random.

Beef Stew With Dumblings-2

Before I confess my most recent reality addiction, let me just clarify I have never watch (a full episode) of Jersey Shores.  Ok here it is…..

Beef Stew With Dumblings-3

I’m totally into the Kardashians. Yup that’s right, I am caught up with the Kardashians. I think I have seen every show, including the spin off shows: Kourtney and Kim Take New York, Kourtney and Kim Take Miami, Khloe and Lamar and of course the most recent show Kourtney & Khloe Take the Hamptons.  I can’t explain why I like it. It’s like watching a train wreck, and posh and pretty train wreck.  Sometimes I feel like we are friends. Me, Kim, Khloe and even Kortney.

Beef Stew With Dumblings-4

Ok enough about my bad TV watching habits. I will make it up to you by sharing with you this delicious stew with rosemary dumplings. This meal is a favorite in our house, and it freezes really well.

Beef Stew With Dumblings-8

Sorry for over sharing. Eat Stew!

Beef Stew with Dumplings

[Adapted from Janet and Greta’s Eat, Shrink and Be Merry]

2 Cups of Low Sodium Beef Broth
2 Tablespoons of Balsamic Vinegar
2 Tablespoons of Tomato Paste
2 Teaspoon of Sugar
Pinch of Salt and Pepper
2 Pounds of Stewing Beef Cubes, 1-2 Inch Pieces
2 Tablespoons of Flour
2 Teaspoon of Olive Oil
1 ½ Cups of Chopped Onions
1 Cup of Chopped Celery
2 Cups of Chopped Carrots
2 Cloves of Garlic, Minced
2 Teaspoons of Herbs de Provence
½ Cup of Light Sour Cream
2 Tablespoon of Cornstarch
1 ½ Cup Bisquick
1/3 Cup of Milk
1 Teaspoon of Dried Rosmary

In a small/medium bowl add beef broth, balsamic vinegar, tomato paste, sugar, salt and pepper. Stir a couple times. Set aside.

Trim off the fat from the beef cubes.   Place in plastic bag or bowl and coat with flour.

Heat olive oil in a large skillet, over medium heat. Add the flour coated beef cubes, and cook until browned on the outside. Add onions, celery, carrots and garlic. Cook until the onions are soft, about 4-5 minutes.

Add the herbs de province, and cook for one more minute. Add the beef broth mixture, and bring to a boil. Reduce heat, simmer for 30 to 60 minutes, or until the carrots are sort.

After 45 minutes, mix the sour cream and cornstarch, mix into the stew.

In a small-medium bowl, mix bisquick and rosemary. Pour in milk, and fluff with a fork. Roll the bisquick into tablespoon size ball, and drop them into the stew. Cover, and let sit for 15 to 20 minutes, or until the dumplings are double in size.


FruitCcake Shortbread


Fruitcake Shortcake Cookies-6

At this point I’m not even sure I’m doing this for Christmas, or using Christmas as an excuse to bake this much.

Fruitcake Shortcake Cookies

So far I have made, chocolate gingerbread,   Almond toffee rounds, cherry ice box cookies, cream cheese orange pistachio cookies, cranberry white chocolate oat cookies, linzar cookies, Mocha Chocolate dipped shortbread, 2 fruitcakes, and these babies! I still have graham cracker toffee bark and chocolate espresso brownie cookies to go.

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But lets talk about these. My all-time favorite , nostalgic Christmas cookie, hands down, has to be shortbread. I have never meet a shortbread I didn’t like. Of course I love my mom’s, she always made then this and crispy, with cherries. They taste even better fresh out of the freezer.

Fruitcake Shortcake Cookies-5

I have in recent years developed an insane liking for fruitcake as well… weird… I know. SO when I came across these cookies, I thought there could be nothing better. Fruitcake shortbread…. AMA..ZING.

Fruitcake Shortcake Cookies-8

Even if you think fruit cake is for little old ladies (I’m so a little ol lady, between the fruitcake and knitting, I’m one pair of comfy white sneakers away from becoming an honorary senior) You wil love these… it helps that they are full of butter and dipped in a sugary glaze.

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Please add these to your insane Christmas baking list… what’s that, you don’t have one… make em anyways… worth it. The little ol lady (or man) inside will thank you.

Fruitcake Shortbread

[Adapted from Canadian Living December 2013]

For the cookies

1 Cup of Unsalted Butter, Softened
¾ Cup of Powdered Sugar
½ Teaspoon of Vanilla
2 Cups of Flour
1 Cup of Diced Glazed Fruit

For the glaze

¾ Cup of Powdered Sugar
2 Tablespoons of Dark Rum, (or Water)
1 Teaspoon of Vanilla

In a larger bowl, cream together butter, powdered sugar and vanilla. Add flour ½ cup at a time, until combined. Kneed in the fruit. If you find the dough is a little too soft, place in the fridge for 15 minutes.

Split the dough in half. Working one at a time, place each piece on to a sheet of plastic wrap. Form the dough into a square. Place another piece of plastic wrap on top of the square.   Using your hands press down and form a 7 inch x 7 inch square. Make sure the square is nice and even (I totally cut off the excess) . Place in the fridge for 30 minutes.

Pre-heat the oven to 325 degrees. Grease cookie sheet with butter or non-stick spray. I use a silicon baking matt, you should too.

Remove the dough from the fridge and place on a cutting board. Cut off the edges so it’s a perfect square. Cut the dough into 4 equal pieces. Turn the dough and cut into 7 equal pieces.

Place on the prepared cookie sheet, and bake for 22 minutes.

Remove from the oven and place on a cooling rack for 5 minutes.

Prepare the glaze. Mix the ¾ cups of powdered sugar with the rum and vanilla.   Using a pastry brush, brush on the glaze. Allow to cool completely.

Parsnip Apple Soup

Parsnip Apple Soup-6

I have been knee deep in cookies lately. I feel like it’s the only thing coming out of my kitchen. This is exactly how it happens every year. I don’t really feel like making anything else. If it’s not some sort of Christmas baking, I just don’t feel like making it. Besides baking, there is so much prepping to do for Christmas.

Parsnip Apple Soup

But a girl cannot live off of Christmas cookies and fruit cake alone. I have tried, trust me.

Parsnip Apple Soup-5

What I like to do is live out of my freezer. I find cooking for 3, sometimes leaves me with left overs.   Often times I’ll end up cooking a meal just for me. Mr.PBandO is not always up for trying out my experiments. Needless to say I usually have a fully stocked freezer, and at Christmas time its the perfect time to dig into it.

Parsnip Apple Soup-4

This soup is one of those recipes that the Mr. wasn’t quite interested in. Really, just no sense of adventure. It left me with a few leftovers as a result. I like to freeze soup in freezer bags, saves on space.

Parsnip Apple Soup-9

It warms up beautifully, just pop it out of the freezer and into a pot.   When I made it originally I whipped up that fried leek garnish, it was a really nice crunchy addition, and it fancied it up a bit.

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This is the season of shopping, baking, wrapping, and decorating, who has time for dinner.   Whip up this soup and pop it in the freezer, for those nights you want something warm and quick.

Parsnip Apple Soup

[Adapted from]

2 Tablespoons of Butter
1 Leek, Sliced (I used the whole thing)
¼ Teaspoon each of Ground Ginger and Salt
1 Pound Bag of Parsnips, Sliced and Peeled
3 Celery, Chopped
1 Apple, Cored, Peeled and Chopped
3 Cups of Chicken Broth
3 Cups of Water
¼ Cup of Whipping Cream (35%)
2 Teaspoons each of Mustard, and Apple Cider Vinegar

For the Garnish

Vegetable Oil, enough to reach 1 inch of a small pot
1 Leek, Sliced Lengthwise


In a deep pot, melt butter over medium heat. Add the leeks, ginger and salt. Cook until the leeks are softened, about 5 minutes, stirring occasionally.

Add the parsnips, celery and the apple. Cook, stiring for about 5 minutes. Add the chicken broth and water. Bring to a boil, then reduce to medium-low, and allow to simmer for 20 -30 minutes, or until the parsnips become tender. Remove from heat and let sit for 10 minutes.

Working in batches, blend in a blender until smooth. Return to the pot, stir in cream, mustard and vinegar.

For the garnish:

Heat enough vegetable oil to cover 1 inch of a small pot. Drop small batches of sliced leeks, until brown, not black. My first try, I totally burned them. I just lowered the heat and tried again. It wont take to long, may 30 – 60 seconds. Place them on a paper towel so some of the oil can absorb into the paper towel. Place the leeks on top of the soup when serving.




Monthly Things

Monthly Things: Nov Edition

I’m changing things up around here, well not so much, instead of a list of top ten things, I thought I would just tell you about things that have happened, things I’m watching, reading, and loving, just not in a formal list format.


So to start off the month, I was in Calgary spending time with these monkeys. Love my nephews. I also got to taste some wonderful eats ala my sister, she’s also a super foodie! We even had a cheese plate for dinner one night, I felt all fancy and stuff.


I have put a serious dent in my Christmas shopping, actually, I’m done!! Don’t hate. I did this last year and it felt wonderful to be one of those annoying early bird people. Being that its December 1st, I’m also decking my halls, and finishing my table setting… this is the basic idea.

christmas cookies

Oh and the baking….. I have managed to whip up 3 batches of cookies and I even perfected panettoni.   For some reason I can’t seem to mess up bread lately. Last week I made some authentic French bread, and it was epic. I had a little help from this new web side run by chef John. Check it out, he even has a tutorial on de-boning a turkey.

I feel like I can actually enjoy the upcoming Christmas season, now that my shopping, baking and decorating is almost finished. I know, I’m so annoyingly prepared.

Here are some links I have enjoyed: Shopping for someone weird and don’t want to spend a lot of money this year? check this: 15 Incredibly weird things you can buy on amazon for under $15. When you’re done shopping for your weird friends and family, serve them one of these awesome Stuffing recipes at Christmas…Cranberry and Walnut Stuffing, or Pumpkin Cheddar Stuffing.   If your feeling crafty this year, head over to Half Baked Harvest, and she’ll show you how to turn a pine cone into a fancy oraniments, sparkles and all. Don’t forget to head over to Bev’s side for a good laugh in her new series, Friday Flotsom, she’s so funny. (

That’s all for now. Have a relaxing December.

Oatmeal Raisin Cinnamon Chip Cookies

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I love heading south of the boarder. You Americans have the best culinary treats. I’m often found drooling over American food blogs, Facebook pages and Instagram photos of gingerbread M&M’s, cherry filled dark chocolate chips, birthday cake flavored everything, and of course cheese in a can.

oatmeal cinnamon chip cookies I’m not even joking about that last one. I’m pretty healthy and do my best to keep only fresh ingredients in the house, but put a can of cheese in front of me and seriously, I will devour it in minutes. I think I once heard it was one ingredient away from being plastic. oatmeal cinnamon chip cookies-2Friends who know I have a blog and unwavering fetish for treats only found across the border, often bring things back for me to try.   I usually LOVE everything I get, except this one time, someone brought me cinnamon chips. No not potato chips covered cinnamon, but I might have jumped all over that.

oatmeal cinnamon chip cookies-3They are like chocolate chips, but cinnamon flavored. I didn’t really know what to do with them. They kind of just sat in my cupboard. I was stumped. oatmeal cinnamon chip cookies-6So I googled it. There are some weird and wonderful suggestions out there, but nothing was peaking my interest.   Then I flipped the bag over. There is was, Oatmeal Cinnamon Chip Cookies. Seriously! The back of the bag.

oatmeal cinnamon chip cookies-4I added a few raisins to change it up. Next time you’re not sure what to make with an ingredient, flip the bag, or the box, or whatever type of package it’s in, you’d be surprised what you find.

Oatmeal Cinnamon Chip Cookies

1 Cup of Butter, Softened
1 Cup Brown Sugar
1/3 Cup of Sugar
2 Eggs
1 ½ Teaspoon Vanilla
1 ½ Cups of Flour
1 Teaspoon of Baking Soda
2 ½ Cups of Quick Cooking Oats
1 Cup of Cinnamon Chips
¾ Cups of Raisins

In a medium bowl, whisk flour and baking soda, set aside.

In a stand-mixer using a paddle attachment, cream butter and both sugars until light and fluffy. About 2 minutes. You can also use a plain old bowl and spoon and cream the butter and sugars by hand.

Add eggs to the butter mixture, one at a time, until incorporated. Add vanilla. Now add the flour, I did this is 3 parts.

Using a wooden spoon, fold in the rolled oats and then the cinnamon chips and raisins, until combined.

Place cookie dough in the fridge for at least 2 hours. It helps the butter to harden. If you don’t chill the dough, your cookies could come out flat.

Pre-Heat the oven to 350 degrees.

On a cookies sheet with a silicon baking matt, or parchment paper, drop cookie dough in 2 tablespoon size balls. Bake for 10 -12 minutes. If you are using parchment, check them after 10 minutes. I find cookies take shorter to bake on parchment, but the silicon has a consistently perfect effect each time.

Cherry Icebox Cookies

Cherrie Icebox Cookies-10

Tis’ the season! OMG someone slap me!

Cherrie Icebox Cookies-4

I am so not a November Christmas person, if it were up to me nothing Christmas related would be allowed until December first.   On the other hand I do love getting all my Christmas shopping, baking and planning done in November.

Cherrie Icebox Cookies-5

It’s kind of a catch 22. I hate any mention of Christmas until December 1st , yet I love getting all the holiday stuff out of the way before then.   I know I know… I’m a walking contradiction.

Cherrie Icebox Cookies-7

I’m kind of a Scrooge until December 1st, then watch out… I literally explode with Christmas. The decorations go up… the lights are light, the presents are wrapped, the dogs get dressed up in their traditional Santa and elf costumes (you know you want me to post those) I even can be seen on the highway singing along to my local Christmas station.

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It’s actually a little annoying. Its like I save up Christmas all year long and then I unleash her… MRS. Freakin’ Christmas!

Cherrie Icebox Cookies-12

I think my favorite thing about Christmas is the gifts.. nay I’m kidding. First Christmas goodies, then gifts… kidding…. Sort of.

Cherrie Icebox Cookies-9

I made these little beauties a couple of weeks ago just to test out the Christmas baking waters. I only used red cherries, as to not seem so Christmas crazy… I didn’t fool anyone. I think I like these because you can freeze them up to 3 weeks, and then pull them out, and bake!   Super easy.

Cherry Icebox Cookies

2 2/3 Cups of Flour
½ Teaspoon of Baking Powder
¼ Teaspoon of Salt
1 Cup of Butter, Softened
1 Cup of Sugar
1 Egg
1 Tablespoon of Vanilla
¾ Cup of Chopped Red and Green Candied Cherries

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar together, until fluffy. I used my stand mixer with the paddle attachment. Beat in the egg and vanilla, until mixed.

By hand, slowly add the flour, I did it in three batches. Gently fold in the cherries.

Divide dough into three pieces.   Place each piece on a large plastic wrap, and shape into a log about 8 inches long and 1 inch high. Wrap the plastic wrap tightly around the logs, and place in the fridge for a minimum of 2 hours or the freezer for up to 3 weeks.

When ready to bake, remove from the fridge or freezer (let stand for 2o minutes if in the freezer). Slice dough into ½ inch thick rounds, and place on a baking sheet lines with parchment paper.

Pre heat the oven to 375 degrees. Bake for 10-15 minutes, or until golden brown. I find the browner they are the better they taste. Let cool on a wire rack.






Cheddar Cheese and Chive Scones

I am a horrible traveler!

Chedder Chive Scones-10

We’ll I’m a horrible Return traveler. You see I’m fine on the way there, whether it’s driving, taking a bus, a train or flying. It doesn’t really matter how long or short the trip is. It doesn’t even matter how good or bad the trip was.

Chedder Chive Scones

I recently took a trip out to Calgary to visit my sister , her husband and my 2 beautiful nephews. I had a wonderful week. I got to spend time with my very smart, well behaved and handsome 4 year old nephew. I also go to meet my new 3 month old nephew; you’d be surprised how heavy 13 lbs is after 40 minutes. And of course my beautiful and talented sister.   I love food, but she has an incredible passion for food that surly surpasses mine. I was treated to some amazing meals. Did I mention she has the patients of a saint?   A 4 year old and a 3month old.. need I say more.

Chedder Chive Scones-2

So obviously I had an amazing time, aaaaand then I had to make my way home. I’m not sure if the trip was as horrible as I thought it was or if it was just that I hate the travel home. There’s always either a crying baby, or jerk in front of you that reclines his seat all the way back decreasing the already tiny bit of leg room you have, and even after you ask him to move his chair up, he completely ignores you. Then you try and watch a movie, but the screen is in the head rest, in front of you and its practically in your lap now…… so you sit in your seat, uncomfortably shifting around in the smallest space possible and your seat buddy is fast asleep and it takes like forever to wake them so you can go pee. Oh and did I mention the dirty look she gave me.

Chedder Chive Scones-6

Then you get off the plane, which always seems to take forever, like hello people, we landed and have been parked for 10 minutes. Even the walk to the baggage claim seems like its 10 football fields away.   I don’t know about you, but I love the thought of someone waiting to welcome me home. I have said as much to Mr.PBandO, and he knows personally how I hate my travel home. But it is much easier for him not to park, and just keep looping around until I get my bags and get outside.

Chedder Chive Scones-7

SO I start down the escalator and who do I see at the bottom… Mr. PB andO and my step daughter. Seriously just washed away the whole horrible trip home.  Love you guys!

Chedder Chive Scones-11

So thank you to my sister and her husband, for having my in their home and allowing me to share, good food, great company and two of the most beautiful kids I’ve ever seen.

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Thanks to you guys too, for reading the ramblings of a crazy person. Here is a twist of Jessica’s scones from her cookbook. These are awesome just like her book!

Chedder Chive Scones-11

Cheddar and Chive Scones

[Adapted from Jessica’s Seriously Delish cookbook; Strawberry Coffee Cake Scones]

2 Cups of Whole Wheat Pastry Flour (or 2 Cups Plain)
1 ½ Teaspoons of Baking Powder
½ Teaspoon of Baking Soda
¼ Teaspoon of Salt
3 Tablespoons of Cold Mascarpone Cheese
2 Tablespoons of Cold, Unsalted Butter
1 Cup of Aged Cheddar
2 Tablespoons of Fresh Chopped Chives
1 Cup of *Buttermilk


Preheat your oven to 425 degrees. Line a baking pan with parchment, set aside.

In a large bowl, whisk together flour, baking powder, baking soda and salt.  Cut in the cold mascarpone cheese and cold butter with 2 knives or a pastry blender, until it resembles small pebbles.

Mix in the cheddar and chives.   Pour in the buttermilk, using a spoon at first, mix it until it starts to come together. Using your hands, covered in flour, form into a ball. It’s important not to kneed or mix the dough to much.  Place the ball on a floured surface and flatten into a circle about 1 inch thick. I used a ruler.

Using a floured knife, or floured pizza cutter, cut into 6-8 pieces. Separate them slightly (not touching) and place on the prepared baking sheet.

Optional; whisk and egg with a tablespoon of water, and brush the tops of the scones with it.

Bake in the oven for 15 – 20 minutes. Check them after 10 minutes.

Serve warm with a bowl of soup, or on its own with butter. Or you could put an egg in the middle with bacon, and….. eat it any way you want.

*to make your own buttermilk, put 1 tablespoon of vinegar in a 1 cup measuring cup, and pour milk to fill the rest of the cup. Allow to sit for 10 minutes…. Tada you have buttermilk.

Monthly Top 10: October Edition

maggie halloween

Let’s start off with this picture. I dressed up my puppy Maggie as Dorothy from the wizard of OZ. Why have dogs if you can’t dress them up.

Canadian Thanksgiving: All of us up in Canada had our thanks giving beginning of October. I like that we have it early. I would feel so over whelmed if ours was so close to Christmas like our friends south of us.

I saw a really great movie this month: This is where I leave you. It’s basically about a family that comes together after a death in a family and all their family issues come to the surface. Tina Faye, Jason Batmen (love him) Jane Fonda, and it even has the guy that played Hannah’s boyfriend in Girls. Watch it, seriously.

During our thanks giving my Mom came for a visit. I’m originally from Toronto, so we don’t live that close to each other. I love catching up and we always go for afternoon tea. I really appreciate her now that I’m older and I’m a step mom.


Road trip to Boston: I totally drove to Boston for Jessica’s book signing at the North Eastern University. We took the opportunity to do a little site seeing; Not only did I meet Jessica (she’s even more awesome in person) I also got to see her in action, She whipped up some great recipes from her book. I HEART HER!  p.s. I look awfull in this picture.

I love me my magazines. I am a hoarder of many things, but this one takes the cake. I have just added one more to my collection. RICARDO. He’s a French Canadian chef I have always loved. I have seen his French magazine in the stores, but my French sucks, and Mr. PBandO isn’t interested in translating an entire magazine. So when his English magazine came out, I immediately subscribed. Two issue’s in and I’m hooked.

Halloween in Calgary; I got the amazing opportunity to go trick or treating with my nephew this year. I headed out to Calgary last Thursday, to spend some time with my Sister and her family. I haven’t decided if I’m here for the family or the food? She is an amazing baker/chef. I’ll put together a post of the delicious things I ate here.  P.S.  Happy Birthday to my sister!  she just turned 30 this month.
TV Lately: I recently got sucked into Madame Secretary. It stars Tea Leoni as a CIA agent turned secretary of state. I’m really digging it. Did I just say that?

Always use parchment paperI will always have parchment in my house. Read about my meltdown here. I was trying to make a fruit cake, without parchment paper… fail. I got it right the second time.

I’m not usually someone to pass on videos, but I still can’t stop giggling, at this. These girls are swearing for a good cause.
I am a Christmas Cracker whore!

Butterscotch Apple Loaf

Butterscoth Apple Loaf-6

Today’s post is being brought to you by the letter “P”, as in parchment paper . The word of the day is parchment paper. parchment paper, parchment paper, parchment paper. Did I mention parchment paper.

Butterscoth Apple Loaf

SO why am I yelling at you about parchment paper. Well maybe I’m not yelling, but I was yesterday.   I had meltdown number 2 and 3 yesterday. If you don’t remember check out last week’s post that chronicled meltdown 1. Maybe I need some time off, lucky for me I’m headed to Calgary to visit my Sister and he family… we’ll chat about that next week.

Butterscoth Apple Loaf-4

Back to the meltdown(s).   The first one started because I made another attempt at royal icing. It’s kind of like me and pie crust in the past… I’m just not getting it PERFECT. Now that I have made a few so so attempts at it, in my mind I should be whipping super awesome royal icing decorated cookies like a professional baker…… right? One day I’ll get over it and then I’ll finally get the hang of it…. in that order.

Butterscoth Apple Loaf-5

Meltdown number 3 for this week, was completely my fault and reason I keep repeating Parchment paper. I have recently fallen in love with fruit cake. Love it, or hate it, it does represent Christmas, at least in my family. My mom and my Aunt would start Baking it in late October. As soon as it cooled from the oven, they would wrap it in cheese cloth, soak it in booze and place it in the closet until Christmas. Every once and a while re-soaking it with booze. I always wondered why no one was drunk from eating it.

Butterscoth Apple Loaf-7

This year I decided I would take over the tradition. I went to my local bulk store and bought all the candied dried fruit I need, which included dates… that I had to cut up, by hand, and it took forever and my hand still hurts. I soaked all the fruit in bandy for 24 hours, whipped up the batter, and poured it into two loaf pans, NOT LINED WITH PARCHMENT PAPER.

Butterscoth Apple Loaf-9

I did butter the pans, like the recipe said, but really people this is not my first rodeo. I use parchment paper for everything. Nothing sticks to it. So when I tried to remove the fruit cakes from the loaf pans, they stuck.  This is where the great fruit cake meltdown began. I think one of my dogs is still eating bits of fruit cake from under the fridge and the other one is still in hiding.

Butterscoth Apple Loaf-8

So run out and buy yourself a whole bunch of Parchment paper, and line everything with it.  Don’t wait until you have a meltdown over stuck fruit cake.  REALLY! Thanks for reading my crazy, here is a loaf, and yes I used parchment paper. It’s yummy, make it!

Butterscotch Apple Loaf

[Adapted from Canadian Living Magazine October 2014]

Butterscotch Sauce

1/3 Cup of Butter
3/4 Cup of Brown Sugar
3 Tablespoon of 35% Whipping Cream


1/2 Cup of Butte (1 Stick), Softened
1/3 Cup of Sugar
1/3 Cup of Brown Sugar
2 Eggs, Lightly Beaten
1 Teaspoon of Vanilla
3/4 Cup of Milk
1 ¾ Cup of Flour
1 ½ Teaspoon of Baking Powder
1/2 Teaspoon of Baking Soda
1/4 Teaspoon of Salt
2 Cups of Peeled, Chopped Apple

For the butterscotch sauce:

In a small sauce pan, over medium heat, melt butter.   Mix in the brown sugar, until its dissolved. Remove from heat, and stir in cream, let cool for 45 minutes.

For the loaf:

Pre-heat oven to 350 degrees

Butter and line a loaf pan with PARCHMENT paper.   You can let it hanger over the sides, or at least line the bottom of the pan.

In a medium bowl, whisk flour, baking powder, baking soda and salt, set aside.

In a large bowl, beat butter and both sugars until fluffy.   Add beaten eggs, and vanilla, mix until combined. Mix in milk.

Gradually add the flour mixture into the wet ingredients.   I did it in 3 batches. Stir in apples and half the butterscotch.

Pour the batter into the prepared loaf pan. Drop the remainder of the butterscotch in spoonful’s. Using a knife, swirl the butterscotch around the batter. I used half of what was left over.

Bake for 1 hour, or until a toothpick comes clean.

Pumpkin Banilla Muffins

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I just totally had a major meltdown. It was totally my fault, and I almost head Mr.PBandO, (who now wants to be called Mr.Chocolate) say “I told you so”. Which is usually my favorite line.

Pumpkin Banilla Muffins-3

I was downloading the pictures off my camera for this post, and about 6 others, when my computer froze on me.   So I impatiently waited for 3 minutes, which in my mind was like an hour. So I killed the camera copy process. Oh and did I mention I always set the copy to delete the photos after they get copied. And guess what happened, you guessed, I lost 459 photos!!!!!   Funny how I knew exactly how many photos were missing, but I didn’t think that maybe auto delete was a bad idea?

Pumpkin Banilla Muffins-4

That brings us to the melt down and an almost totally deserved “I told you so”. Once I noticed I could find my photos on my computer and they were no longer on my camera, this is where the melt down started. I started frantically started opening every folder I could find, repeating. “ how could this happen, how can they really be gone?” Then Mr.PBan… I mean Mr.Chocolate, said “ You set them to delete?” ,  which the then promptly turned around sensing that this was not the time to “ I told you so” me. He’s a smart guy. You see he’s always telling me to backup my blog stuff… like ALL THE TIME. Just like that episode where Carrie loses all her columns and everyone keeps asking her “you don’t backup?”

Pumpkin Banilla Muffins-6

Crisis averted in the end, somehow I accidentally changed the download folder… all my pictures were safe. After an appropriate amount of time, Mr.Chocolate says “ You know, if those pictures are so important, you should probably download them, check that they are safe, and then manually delete them.” Nicely said… I, on the other hand would have uttered “I told you so” Clearly he is the grown up … this time.

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Oh ya…….. make these, Jessica is a genius!

Pumpkin Banilla Muffins-9

Pumpkin Banilla Muffins

[Totally adapted from Jessica’s super awesome cookbook)

1 2/3 Cups of Whole Wheat Pastry Flour (or plain old white flour)
1 Teaspoon of Baking Soda
½ Teaspoon of Pumpkin Pie Spice
2 Large Eggs, Room Temperature
2/3 Cups of Packed Brown Sugar
1 ½ Cups of Pumpkin Puree (Not Pumpkin Pie Filling)
2 Ripe Bananas, Mashed
1/3 Cup of Lite Coconut Milk
4 Tablespoons of Butter, (1/2 a Stick of Butter), Melted and Cooled
2 Tablespoons of Molasses
Paste from 2 Vanilla Beans (Split the Bean Down the Middle, and Scrape out the seeds)

Pre-Heat your oven to 350 degrees. Spray 12 muffin tin pan with non-stick spray, set aside.

In a large bowl, whisk flour, baking soda, pumpkin pie spice and salt, set aside. In a small bowl, mix 2 eggs with the brown sugar until well blended, stir in the pumpkin puree and mashed banana, until full incorporated. Stir in the coconut milk, melted (and cooled) butter, molasses and vanilla bean paste.

Add wet ingredients into the dry ingredients and stir until combined.

Divide evenly into 12 muffin tins. You may have a little left over. I filled my muffin tins pretty much all the way.

Bake for 35 minutes.   Check they are done, with a tooth pick.

Cool, slather with butter and enjoy.


Goat Cheese and Tomato Galette – Gluten Free

Gluten Free Goat Cheese and Tomato GaletteI have made it no secret that pie crust was not my favorite thing to make, but over the years I have managed to master it. For me it was being afraid of using too much water and expecting perfection every time.

Gluten Free Goat Cheese and Tomato Galette-3

My crust was always to dry and crumbly, and the thought of patching a crust was unspeakable. I did finally get over this, and I added more water, and if I added to much I’d add a little flour. I’ll do this until the pastry becomes perfect, or something close to it.

Gluten Free Goat Cheese and Tomato Galette-4

Really it was just a matter of practice, and like most people I know, you’re not whipping up pies on a daily basis. So it took me a couple of years to gain the practice and knowledge to perfect my pie making skills.

Gluten Free Goat Cheese and Tomato Galette-6

So when I started my gluten free challenge, or rather wheat free, on august, I really wanted to master a gluten free pie crust.  I tried a couple of different crusts, and found that the premix gluten free flours tasted like play-dough. It was a combo of several different gluten free flours that came out best.

Gluten Free Goat Cheese and Tomato Galette-7

Give it a go and don’t be afraid to practice, you will master it eventually.

Gluten Free Goat Cheese and Tomato Galette-8

Goat Cheese and Tomato Galette – Gluten Free

[Gluten Free Pastry adapted from:


1 ¼ Cups of Brown Rice Flour
½ Cup od Sweet Rice Flour
½ Cup of Tapioca Starch (flour)
1 Teaspoon of Xanthan Gum
1 Cup of Cold Butter, Cut into Small Pieces
6-8 Tablespoons of Cold Water


1 Tablespoon of Olive Oil
1 Large Onion, Cut into Rings
2 Medium Tomatoes, plus 6-8 Cherry Tomatoes (or 3 Large)
4 Ounces of Goat Cheese (Half a Log)
2 Teaspoon of Fresh Thyme, Chopped (or ½ Teaspoon of Dried Thyme)
1 Egg

In a medium bowl mix all the flours and the gum with a whisk. You can either continue in the bowl or if using a food processor, put the flour mixture into the food processor. Add the cold butter that has been cut into smaller pieces. Blend in the food processor or using a pastry blender mix until it resembles coarse sand.

Now add the cold water, starting with 4 tablespoons, and adding until the dough comes together. The dough should be slightly sticky, it should come together to form a ball.

Tip: Don’t be afraid to over water the dough, if it becomes to sticky, toss in some rice flour with a bit of tapioca starch.

Split into two pieces, flatten and form 2 discs. Place in the fridge for at least 2 hours.

After an 2 hours, remove from fridge and set aside to soften a bit while you prepare the filling.  Pre-heat the oven to 400.

To prepare filling: Heat the olive oil in a medium sauce pan over low medium heat. Add the onions, and cook until translucent.   Slice the tomatoes into thin slices

Sprinkle rice flour on a clean surface, and roll out dough on the shape of a circle. Place onions on the bottom, followed by the goat cheese, then sliced tomatoes, and sprinkle with the thyme.

Gently fold the edges of the pastry in to form the galette.

Whisk the egg with a tablespoon of water, and brush the pastry with the egg mixture.   Bake for 20 minutes, or until the pastry browns.


Cran-Apple Streusel Breakfast Muffins

Cranapple Streusel Muffins-7I think I may have a problem! An addiction of sorts.

Cranapple Streusel Muffins

Let me start by saying I am not one of those people who collects endless amounts of collectables, and clothes and such. I’m quite the opposite really. I hate clutter! I’m the person that regularly donates a bag of clothes every season. My Motto is, if I haven’t used it in 1 year, toss it.

Cranapple Streusel Muffins-3

Mr. PBandO thinks I’m a clothes hoarder.  Last time I was shopping and found the most perfect sweater ever, he mumbled something about me having to many sweaters.  I didn’t understand that remark.  How does someone have to many sweaters, that’s like having to many shoes… IMPOSSIBLE.

Cranapple Streusel Muffins-4

Back to my problem… my magazine collection. I have somehow managed to let my collection grow to around 200 food magazines. I don’t know what it is about a food magazine, I’ll be standing in the grocery line and I’ll spot a cover with a delicious new recipe that claims to the best ever.  That might actually be my Achilles heel, the title “the best ever” .

Cranapple Streusel Muffins-6

I think I’m afraid to throw out one of these magazines. I mean there might be the best ever pumpkin pie recipe, or the best ever brownie recipe.

Cranapple Streusel Muffins-8

I think I found this recipe in one of those recipe card inserts, you know the ones that fall out as you flip through the magazine.   Thank god I did, cause this is really the best ever cran-apple streusel muffin recipe ever.     Goes perfect with your morning cup of tea!

Cran-Apple Streusel Breakfast Muffins

[Adapted from]

Streusel Topping

¼ Cup of Brown Sugar
¼ Cup of Chopped Slivered Almonds
3 Tablespoons of Oats
1 Teaspoon of Cinnanmon
1 Tablespoons of Melted Butter


1 ¼ Cups of Flour
1 Cup of Whole Wheat Pastry Flour
1 Cup of Brown Sugar
1 Teaspoon of Baking Soda
1 Egg (room temperature)
1 ½ Cups of Light Greek Yogurt
1/3 Cup of Melted Butter
1 Cup of Diced Apples (I used Granny Smith)
½ Cup of Dried Cranberries


Streusel Topping

In a small bowl, add all the ingredients, and fluff with a fork until combined. Set aside.


Pre Heat your oven to 315 degrees. Line a muffin tin (12) with paper liners, or spray with non-stick spray, set aside.

In a large bowl, combine Flours, brown sugar and baking soda. In a medium bowl, whisk egg, add yogurt and butter.   Add wet ingredients to dry and stir until combined. Fold in apples and cranberries. Top each muffin with some streusel.

Spoon muffin mixture into prepared muffin tins. Bake for 20 to 25 minutes.

Monthly Top Ten: September Edition


1)   I had a birthday this month. I’m….. well, I’m a year older. One of the sweet things about being a late September baby (28th),  it’s a beautiful time of year.  We spent my birthday weekend up in a Quebec ski village, Mount Tremblant.  It’s nestled in a valley of mountains with tons of beautiful brightly colored trees. This is the view from my hotel, So pretty.  Thanks to my sweetie for organizing it.  Thanks to my favorite girl for the awesome sweater, she just gets me!

2)  New challenge, no eating after 7pm: Have you ever had a bad habit you just couldn’t kick! I used to smoke, so I defiantly know how that feels.  My recent habit to kick is eating after 7pm, more importantly, not eating within 3 hours of  bedtime.  I eat healthy all day long, drink lots of water, and  workout regularly, then at 7pm, it’s like I’m a whole different person.  I’m shoving my face, with cake, ice cream, cookies.  So for the month of sept I gave up eating after 7.  This allows body to repair and reap the benefits of my workouts and good eating all day, instead of trying to work off all that junk.

3)  Reading lately: or should I say re-reading.  I’ve been watching this new showtime series called Outlander.   it’s based on one of my all-time favorite book series of the same name.  They did an great job.  A few stormy details are different, but the characters are perfect!  Read these books and you’ll be booking a trip to Scotland in search of your own kilted highlander.

how sweet

4)  How Sweets book arrived!!!!! I AM SO EXCITED. I have to admit I was a little disappointed at first. I think I was expecting an explosion of sprinkles to appear when I opened it.  BUT OMG, when I got into the guts of the book, it was like I had picked up my new favorite novel.  Jessica is so funny and sweet.  She’s like old friend you can always have a good chat with.  Oh and I’m headed to her signing in Boston… road trip!

5)  Garden Updated: The Garden is gone. I closed it mid-September.  Probably more out of fear of being over taken by tomatoes, cucumbers and Jalapeno peppers.  It had to end!  I may not eat another tomato for a while.

kintted beard

6)  Someone needs to make me one of these! Check out the baby, top right!

7)  New sites I’m following: Faux Martha; She has some awesome tips, along with super yummy recipes, check her out!

8)  I mentioned in a post earlier in the month that Mr PBandO wasn’t too happy with one of my top ten points, well here it is:  He has never watched Pay it forward.  He thought some guy in the coffee drive through made it up…and get ready for this one….. He has never watched the original Star Wars movies… or rather he has, but only one and he can’t remember which one.  Seriously!

chip roulette9)  We have been playing chip roulette.  Do it!  It’s so much fun!

10)  New food discovery.  I just discovered, cause I live under rock, balsamic glaze. I like balsamic vinegar, but I didn’t want it drizzled all over my food, even if it was in a glaze form.  I WAS SO WRONG.  It is the most wonderful stuff since browned butter.  I put it on everything now!  You should too.

Pineapple Chicken with Coconut Rice

Pineapple Chicken-6

Pineapple!  I know, I know, I should be showing you pumpkin, squash and warm yummy soups.  I just can’t seem to let summer go.

Pineapple Chicken

I love love love Fall, and over the weekend I had to release my kung foo grip on the summer.  We headed up to the ski resort town, Mont Tremblant in Quebec , over the weekend.  Its nestled between the mountains and every tree is currently boasting bright fall colors.

Pineapple Chicken-4

Even though I’m admitting its fall and enjoying the cooler evenings and admiring all the bright colors, I still can’t let go, food wise.  At this rate I may be showing you fall comfort foods in February.

Pineapple Chicken-3

I promise my food will catch up the season, just give me a few more minutes.  Until then fire up your grill, go find a pineapple and enjoy this awesome summer inspired chicken.

Pineapple Chicken-5

Pineapple Chicken with Coconut Rice

[Adapted from ]

Chicken and Marinade
¾ Cup of Soya Sauce
¾ Cup of Water
¾ Cup of Coconut Milk
½ Cup of Pineapple, Cut into 1 Inch Pieces
3 Tablespoons of Brown Sugar
3 Green Onions, Chopped
3 Teaspoons of Garlic
½ Teaspoon of Sesame Oil
6 Chicken Thighs
1 Cup of Rice
½ Cup of Coconut Milk
½ Cup of Pineapple Juice

Take the first ingredients and put them into a larger resalable bag. Place the check in the bag and toss. Place in the fridge overnight, or a minimum 2 hours.

When you’re ready heat up your grill to medium heat ( I used my charcoal grill, cause it’s awesome). While the grill heats up, turn on your rice maker and add all the rice ingredients. If you don’t have a rice maker… go get one…. Or boil the coconut milk and pineapple juice, turn the heat down, and add the rice, let site for 20 minutes.

Place the chicken onto the heated grill. Grill for 6 to 8 minutes per side. Remove from the grill and server over the rice.

Blueberry and Peach Coffee Cake

Best Ever Blueberry Peach Coffee Cake-8

This coffee cake! You guys, I’m not even kidding… BEST EVER COFFEE CAKE! I don’t even want to bore you with a story about myself, or my dogs, or even the ever exciting world of Mr.PBandO (tiny shout out, he’s not impressed with one of my top ten items.. stay tuned)

Best Ever Blueberry Peach Coffee Cake

No my friends, I simply want to ramble on about how absolutely amazing the coffee cake is. It all started with an over ripening basket of peaches, and a few almost turned blueberries ( I said almost). Mr.PBandO think I have questionable standards when it comes to due dates… that’s another story.

Best Ever Blueberry Peach Coffee Cake-2

I thought… Coffee Cake, I need to make some coffee cake. Coffee cake automatically makes me feel relaxed… I can picture myself lounging on my couch, sipping coffee or tea, eating a warm piece of coffee cake. This coffee cake fulfills that day dream.

Best Ever Blueberry Peach Coffee Cake-3

I’ll admit I was a little apprehensive when I started reading the steps to make the crumble topping, but it totally works, and I am so making all my crumble topping this way. As you can see above, if you mix it for the full 2-3 mins, it actually becomes like course sand.

Best Ever Blueberry Peach Coffee Cake-4And the batter is quite thick, so I found it handy to pull out my flat spatula and smooth it out. I love this spatula, it’s awesome for icing a cake, even if you think you’re not that great at it, this makes it look all professional. Buy it.

Best Ever Blueberry Peach Coffee Cake-7

Serious folks, look no further for that perfect coffee cake, its right here. Honest!

Best Ever Blueberry Peach Coffee Cake-11

[Adapted from]

Crumble Topping

1/2 Cup of Flour
1/2 Cup of Brown Sugar
2 Tablespoons Sugar
A Pinch of Salt
1/2 Teaspoon of Cinnamon
¼ Cup of Unsalted Butter, Softened, Cut up into smaller pieces


1 ½ Cups of Flour
1 ½ Teaspoon of Baking Powder
10 Tablespoons of Unsalted Butter, Softened
2/3 Cup of Sugar
½ Teaspoon of Salt
1 ½ Teaspoons of Vanilla
2 Eggs
2 Cups of Blueberries
2 Cups of Peeled and Chopped Peaches


In a deep bowl, mix the first 5 ingredients until blended. Now the weird part.  Add the butter, with a hand mixer, mix on medium speed for 2 -3 minutes, or until it resembles coarse sand, set aside.

Pre-Heat the oven to 375, and place the rack on the lower shelf. Grease a 9 inch pan (square or round) and place a piece of parchment paper on the bottom. Set aside.

In a small bowl whisk flour and baking powder, set aside. In a stand mixer on medium, or a large bowl, cream together butter, sugar and salt. Do this for at least 3 minutes. On low speed, add the vanilla and eggs, one by one, until blended. Slowly add the flour mixture.   Fold in the blueberries and peaches by hand.

Spoon out the batter into the prepared pan. The batter is very thick, you can smooth it out with a cake spatula, or the back of a spoon.   Remember that crumble you made. Take a handful and squeeze it util it comes together, then crumble it over the cake. BEST CRUMBLE EVER!!

Bake for 1 hour , or until a tooth pick comes clean. Cool on a wire rack.

Note** I find coffee cakes, like muffins, keep for 2 days, after that, they lose that awesome flavor and go soggy.  Especially if you keep it wrapped up tight in plastic wrap or an air tight container. I don’t ever put it in the fridge. I simply eat it all at once… or cover loosely with tin foil. The second you seal it, the crumble and the cake, get soggy. I did freeze 2 pieces of this, and warmed in the oven at 350 degrees, for 20 minutes, keeping a close eye that it didn’t burn.

Sweet Potato and Maybe Peanut Butter Soup

Sweet Potato Soup-4

Please do not click away. I’m not crazy I swear, well crazy is a relative term out here in food blogger world.

Sweet Potato Soup

But seriously this combo is actually awesome. I was skeptical at first too, But then I remembered I eat peanut butter and onion sandwiches aaaaand decided I had already crossed a line.

Sweet Potato Soup-2

I did used the word “maybe” in the title, so if this peanut butter in the soup thing is freaking you out, you can omit it. But trust me, you want give it a go.

Sweet Potato Soup-5

The first time I tried this combo, it wasn’t in a soup. I had already ventured down this road before. I was watching a cooking show, and this chef, added peanut butter to his sweet mashed potato.

Sweet Potato Soup-3

The first time I did it, I put waaaaay too much in. A little peanut butter goes a long way. That rule also applies when you put peanut butter on a burger with bacon and cheese… we’ll chat about that some other time.

Sweet Potato Soup (2)

Now that I have probably totally grossed you out, go and make some sweet potato soup, and put some peanut butter on it… do it, do it, do it, do it.

[Adapted from]

2 Sweet Potatoes
1 Tablespoon of Olive Oil
1 Medium Onion, Chopped
1 Teaspoon of Garlic, Minced
4 Cups of Low Sodium Chicken Broth (Or Vegetable Broth , or Full Sodium Chicken Broth)
½ Teaspoon each of Salt and Pepper
1 Tablespoon of Creamy Peanut Butter

Peel and cut sweet potatoes into 1 inch pieces. In a medium pot filled with water, add the cut up sweet potato, bring to a boil. Boil the potatoes until tender. I usually check with a fork. Drain the water and set aside.

In a large skillet, heat olive oil over medium heat. Cook onion and garlic until onions are tender. Add chicken broth and allow to heat.

In a blender, add sweet potato and chicken broth in 2 batches and puree until smooth.

Return pureed mixture to the medium pot. If it’s too thick, you can add a little water or chicken broth if you have any left. Add the peanut butter and heat the soup through.

Serve with a sprinkle of crushed up peanuts or sesame seeds, like I did, because I forgot to buy some.

Mixed Greens Salad with Creamy Mango Dressing (and Candied Pecans)

Well my friends, it’s that time of year, Summer is ending.  Technically we still have until Sept 21st for Fall to begin, but the signs are upon us.

Mango Spinach Salad-4

The mornings are darker, the pumpkin flavored everything is.…well everywhere, the Halloween decorations are in stores, and the golfers are panicking… that one is specifically directed at Mr. PBandO. Lately he always seems to be rushing off to the course to squeeze in a round, … or 2 or 3.

Mango Spinach Salad

I actually have this picture in my head of him and all the other golfers fleeing from their cars, rushing to the course, knocking over people, armed with drivers and golf carts….

Mango Spinach Salad-2

On to this salad.  There is actually a connection to the fleeting summer season and Mr. PBandO’s golf, other than him panicking over the end of the golf season.

Mango Spinach Salad-3

In an effort to spend time with my Tiger Woods… or is Tiger so 2 years ago? I have been playing a few rounds myself. They have a sort of date night at his club every Saturday night. You get to have a golf lesson (god do I need it) and then you get to play 9 holes, followed by dinner. It’s actually a nice way to spend an evening.

Mango Spinach Salad-6

Of course my favorite part is the dinner. They always have a special menu, and last time I was there they had THIS salad as a starter. It first caught my eye when I saw the word goat cheese. Goat cheese makes everything yummy. It turned out to be the BEST salad I ever had.

Mango Spinach Salad-7

A couple of days later I was still thinking and talking about it. So I re-created it. It turned out awesome, so awesome I barely got pictures. I actually had 3 bowls of salad made up for my photos and I may have eaten 2 of them while taking the pictures.

Mango Spinach Salad-5

I’m seriously contemplating licking the screen.

Mango Mixed Green Salad With Creamy Mango Dressing

1 Cup of Pecan Halves
2 Tablespoons of Butter
2 Tablespoons of Brown Sugar
2 Ripe Mango
4 Teaspoons of Sour Cream
3 Tablespoons of Vinegar
2 Tablespoons of Maple Syrup
¼ Teaspoon of Salt and Pepper
1 Tablespoon of Poppy Seeds
2-3 Cups of Mixed Greens
½ Cup of French’s Fried Onions
2- 3 Tablespoons of Goat Cheese

To prepare the candied pecans (this is for you Trina), in a small sauce pan, melt butter. Stir in brown sugar, until dissolved. Toss the pecan halves, until coated. Spread out on some parchment paper until dry.

To prepare the creamy mango dressing, cut up on ripe mango, I use the porcupine method, toss in a blender with the sour cream, vinegar, maple syrup, salt and pepper. Once blended well, stir in the poppy seeds, set aside.

To assemble the salad, chop up the second mango into small (or large) pieces. Toss mixed greens, fried onions, goat cheese, mango, and candied pecans, drizzle as much dressing as you want.






Blueberry Crumb Bars

Hello blueberry season. Oh how I have missed you. Well not really, I’ve been eating blueberries all year round, except now they are in season and super yummy.

BlueBerry Crumb BarsSo what is a blueberry loving gal supposed to do with all these fresh blueberries? Oh ya, and she just came off a month long gluten free challenge, and apparently is now talking in the third person…. OK that was weird. Let’s face it, there is only one person who pulls off talking in the third person. You know, THE ROCK!!!

BlueBerry Crumb Bars-2I was super obsessed with wrestling when I was younger, and like most of us young wrestling fans, was totally devastated to learn it was fake. Thankfully I had zero attention span and it took me, like 5 minutes to get over it.
Looking back, how did I not know!!

BlueBerry Crumb Bars-3I digress; back to the blueberries, or rather what I did with said blueberries. I made these!!! I’m always at a loss for what to make with a big bowl of fresh blueberries, the possibilities are endless. So I went with a classic. Blueberry Crumb Bars.

BlueBerry Crumb Bars-4

Just thinking about that buttery oatmeal crust topped with gooey blueberry filling and topped off with a crumbly oatmeal topping, MmmMmm!!!! I had to wait a whole 50 minutes for them to bake, and 10 more whole minutes for them to cool!

BlueBerry Crumb Bars-6

TOTALLY WORTH IT!!!! Make these, like yesterday.

BlueBerry Crumb Bars-5

p.s. I apologize for the over use of the word like and “!” contained in this post.

Oatmeal Blueberry Crumb Bar

[Adapted from

2 ½ Cups of Regular Oats
1 ¼ Cup of Flour
1 Tablespoon of Grated Lemon
¼ Teaspoon of Salt
1 Cup of Cold Butter
Blueberry Filling
2 Cups of Fresh Blueberries
½ Cup of Sugar
¼ Cup of Lemon Juice
4 Teaspoons of Cornstarch
2 Tablespoons of Water

To prepare filling, boil blueberries, lemon juice and sugar in a medium pot until blueberries are broken down. Mix water and cornstarch in a small container, and pour into the blueberry mixture. Mix until combined. Pour into a container. Place plastic wrap on top, make sure the plastic wrap is touching the blueberries. This is so a film doesn’t form. Place in the fridge, until cool. About 2 hours.

Pre-Heat Oven to 350 Degrees

In a large bowl, mix oats, flour, lemon rind, and salt. Cut butter into small pieces. Blend into oat mixture with 2 knifes or a pastry blender, until it resembles crumbs.

Line an 8 X 8 pan with parchment paper. Press half the oat mixture into the pan. Pour blueberries on top of oats. Sprinkle the other half of the oats on top of the blueberries. Gently press the oats down.

Bake in the oven for 50 Minutes.

Monthly Top Ten: August Edition


Peaches1. Fruit obsession continues this month, with peaches and blueberries. I super enjoyed the peaches this year. They were all juicy and full of flavor. The blueberries, OMG, I love me some blueberries! I managed to save a few of each fruit long enough to bake some treats. I’ll be posting a blueberry treat tomorrow.

2. We took a little trip. We are in the middle of planning a big trip to Hawaii next year, so we wanted to keep this year low key. Mr.PBandO suggested we head to Toronto to visit my family. I was all in! My sister just bought her first home, and I was excited for her and wanted to check it out. We also decided to throw in a trip to Canada’s Wonderland, I rambled on about it in my last post. Mr PBandO even managed to squeeze in a round or two of golf.

3. Reading lately: Or lack thereof. All I have been able to consume are food magazines. Please someone suggest a good summer read before I become illiterate!


4. Garden Updated: We are being taken over by cucumbers and tomatoes. Especially Tomatoes. I’ talking 3-4 cucumbers a day, and like a zillion tomatoes.

DRwho returns

5. Latest TV obsession: I have to tell you about two shows that have me sitting in front of my TV, remote in hand, waiting for them to come on. First, the return of DR. Who! This is the twelfth doctor. I didn’t have high hopes for this doctor, for a couple of reasons. One, he is much older than the last three doctors, and two I love, love, love Matt Smith ( the eleventh doctor). I’m was actually quite impressed. This is going to be an awesome season. The second show I have to talk about is …. Wait, it deserves its own point, see below

6. The Outlander, the series. If you have never read the book series Outlander by Diana Gabaldon, you have to. Right now, I’ll wait…… ok I can’t wait for you, I’m just too excited about this series.  I usually hate when someone goes and trashes up my favorite novel by making it into a movie, or TV series. This was so not the case for this series. I know there has only been on episode aired so far… but the characters are perfect, the narration is spot on, and the backdrop is perfect. I’ll check in with you next month and let you know if I’m still hooked.

7.Knitting: Every year I have these huge ambitions that I’m going to knit everyone a homemade gift. The only issue is I decide this in October. Not really enough time to whip up 20 scarfs, hats, mitts, or socks. So this year the little old lady in me started two projects in august; a scarf and a pair of socks. Only problem is, at the rate I’m knitting, there may only be 2 people getting home made gifts.

tomatoe galette

8. Wheat free Challenge: I made it! One whole month without Wheat. Now where’s my Pizza! I’m not even kidding. I tried a few gluten free pizza crusts, ad I have discovered, there is nothing like a wheat packed, glutinous pizza crust. I did however manage to make a few yummy wheat-free/gluten–free treats, like this lovely tomato galette. As I mentioned above, we are being taken over by tomato’s, and I had to do something.

9. New Sites: I have found a whole bunch of new sites this month. Here are just a few: Dolly and Oatmeal, holly and flora, Food Loves Writing, and the Minimalist Baker. I seriously could go on. My blog favorites list is HUGE.


10. I’ll leave you with a pic of my favorite little beggar.


Sausage and Veggie Bake – Gluten Free

I’m done with my one month wheat free challenge. I actually finished on Saturday. I noticed a few things along my journey.   I didn’t find it all that bad and we even went out to eat and we traveled out of town.

Sausage and Veggie Bake - Gluten Free-6

I was impressed in the amount of restaurants that cater to the gluten free. I always seemed to have at least 3 choices, and I’m not even talking salad. We even went to my favorite cupcake shop and Mr. PBandO asked if they had a gluten free option, and they did. I think I liked the gluten free cupcake more.

Sausage and Veggie Bake - Gluten Free

I also did a lot of gluten free baking myself.   At first I couldn’t understand why so many gluten free bakers seem to use a mixture of 2 to 4 different types of flour. I mean, they sell a gluten free mix at the grocery store. And then I used the premixed gluten free flour… it sucked.   Everything I made came out feeling and tasting like play-dough. And I gave that up in grade one.

Sausage and Veggie Bake - Gluten Free-2

So, I dragged myself to the bulk barn and stocked up on white rice flour, brown rice flour, sweet rice flour, spelt flour, kumit flour, gluten free oats, almond flour (which is just ground up almonds) and I bought 2 different kinds of gluten replacements, xanthan gum and guar gum (use these with caution, they have 2-3 times the thickening power of cornstarch.

Sausage and Veggie Bake - Gluten Free-3

It was worth it, even if I have a few extra ingredients, and wrapped my head around the fact that my baked goods would taste a little different.  Funny thing, on Sunday, even though my challenge was over, I found myself gluten free baking. I have so many recipes I still want to try.

Sausage and Veggie Bake - Gluten Free-5

The one surprising thing I noticed was that I already ate a whole bunch of gluten free meals, like my steak and peppers over rice, shepherd’s pie, and this little gem of a recipe. This quickly became a staple in our house. It’s so quick and easy.

Sausage and Veggie Bake - Gluten Free-4

Final verdict: I don’t think I’ll give up wheat/gluten anytime soon. I love pizza way too much. I didn’t find a suitable replacement for that warm soft doughy crust that belongs in pizza. If I ever want to put pizza toppings on a big cracker, I will find a gluten free pizza dough recipe. Other than that, I think gluten free will make an appearance on my plate on a regular basis.

Sausage and Veggie Bake - Gluten Free-7

Sausage and Veggie Bake

[Adapted from]

4-6 Sausages –Look for Gluten Free (I Used both Hot and Mild)
2 Red Peppers, (or your Choice of Color) Cut into 1-2 inch Pieces
1 Large Onion, Cut into 1-2 Inch Pieces
1 Cup of Chopped Carrots
6-8 Brussels Sprouts, Chopped up into Chunky Pieces
6-8 Small Red or Yellow New Potatoes, Cut into 1 inch Pieces (or 4 Medium Russets)
2 Tablespoons of Olive Oil
¼ Cup of Chicken Broth (or Water)
2 Teaspoons of Rosemary (or 1 Tablespoon of Fresh)
2 Teaspoons of Smoked Paprika
¼ Teaspoon of Cumin and Cinnamon
Pinch of Salt and Pepper

Pre-Heat oven to 425 degrees. Line a large baking sheet with tinfoil, and spray it with a non-stick spray.

Toss everything into a plastic bag with a seal on it, and shake well. Pour onto the prepared baking sheet and bake for 35-40 minutes, or until the potatoes can be pierced easily.






Lemon Poppy (or Chai) Seed Muffins – Gluten Free

We are heading to Canada’s Wonderland!

Lemon Poppy Seed Muffins - Gluten Free-4

For those of you who don’t know what this place is, it has the second largest number of rollercoasters in the world. Next to Six Flags Magic Mountain, in Valencia, California, USA. They have 2 more coasters, and to be fair, they have been open for 10 years longer.

Lemon Poppy Seed Muffins - Gluten Free

I grew up in this place. I spent every summer, and practically every weekend, there from age 13 to 17. Me and my bestie would get up super early, get all dressed up, cause there were cute boys along with all those roller coasters. We would grab the wonder bus (don’t laugh, that’s what it was called) and we would arrive there at 9am and spend all day and head home at 9pm.

Lemon Poppy Seed Muffins - Gluten Free-2

Although I am looking forward to heading back to my old stomping ground, I won’t be doing too many rides. Sadly I have reached that pivotal age where you get all old and nauseous on the rides.

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Oh well, I can live vicariously threw my step-daughter and my younger sister. I’ll just sit in the shade and eat funnel cake.

Lemon Poppy Seed Muffins - Gluten Free-6

In the middle of this little trip, I am still doing my wheat free thang. I thought the month would be over before we headed out, but we pushed the vacation up a week. If I thought it was a challenge before…..I’ll just have to make a double batch of these and bring them along.   That’s the only thing I have found really challenging, is food on go is tough. All the fast food places serve food on a bun or wrapped on some other bread product.

Lemon Poppy Seed Muffins - Gluten Free-5

So while my companions snack on burgers and taco’s I can dig in to these light and fluffy muffins. I have found that gluten free can sometimes mean crumbly and tasteless. Not these babies! For more yummy gluten free recipes, head over to London Bakes, she really knows how to rock the gluten free baked goods.

Lemon Poppy (or Chai) Seed Muffins – Gluten Free

[Adapted from

2/3 Cup Plus 1 ½ Tablespoons of Brown Rice Flour
½ Cup, Scant of Ground Almonds
1 Teaspoon of Baking Powder
¼ Teaspoon of Baking Soda
½ Teaspoon of Salt
¼ Cup Plus 1 Tablespoon of Sugar
1 Lemon Zested
1 Egg
½ Teaspoon of Vanilla Extract
¼ Cup of Olive Oil
¼ Cup of Sour Cream
1 Tablespoons of Poppy Seeds (or chai seeds if you’ve got em)

Handful of Slivered Almonds, or sugar for Decorating

Pre-Heat the oven to 325 degrees, and line a 6 of the cups in a muffin tin with paper liners, or grease with butter.

In a large bowl, whisk flour, ground almonds, baking powder, baking soda, and salt.

In a medium bowl mix the sugar and lemon zest together. Whisk the egg into the lemon sugar along with the vanilla extract. Stir in the olive oil and sour cream, until combined.

Stir the wet ingredients into the dry ingredients.

Spoon the batter into the prepared muffin tins, top with Almonds or sugar. Bake for 20 minutes, or until a toothpick comes out clean.

Allow to cool and pack in a bag to bring to Canada’s Wonderland… oh wait, that’s me.




Cherry Clafoutis – Gluten Free

Cherry Clafoutis 7

I have a list of 40 or so food blogs I regularly troll… I know… only 40.

Cherry Clafoutis-2

I do have a special elite blog list that is especially reserved for those food blogs that I love looking at, but never really think of making the recipes. I think it’s because I figure there is no way my version will ever come close to the master piece that they have created.

Cherry Clafoutis-3

I’m a little intimidated by these blogs….. it’s kind of like going to New York and walking by the Prada store, and looking in through the window, then looking down at what your wearing, and knowing you are so not dressed well enough to walk in.

Cherry Clafoutis-4

Since I am wheat free this month, I’ve had to avoid some of my regular food blogs, and go searching for gluten free options. In doing so, I have found myself hitting a lot of these beautiful food blogs. I have walked in to Prada in my ripped jeans and no one told me to get out.

Cherry Clafoutis-5

I guess what I’m saying is, these beautiful food blogs have some pretty interesting recipes.

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Not only are they beautifully photographed, but they’re not that complicated to make. Take this Cherry Clafoutis, from Elizabeth’s beautiful food blog Local Milk. Not only does she make it look stunning in her photos, it was super simple to make.  Mine even looked pretty.

Cherry Clafoutis-7

So, lesson learned. Don’t judge a blog by its pictures, pretty blogs need love too.

Cherry Clafoutis

[adapted from]

½ Cup of Sugar
16 Ounces of Cherries, Pitted and cut in half (About 2 Cups )
3 Eggs
1 ¼ Cups of Buttermilk (don’t have any, make your own HERE)
1/3 Cup of Ground Almonds
2 Tablespoons of Brown Rice Flour
2 Teaspoons of Vanilla
Pinch of Salt
Powdered Sugar, to make it look pretty

Pre-Heat your oven to 375 degrees. Butter up a 9 inch pie plate and set aside.

Pit all your cherries and cut them in half. You don’t have to cut them, but then the pieces are to big. Cover the bottom of the pie plate with the cherries.

In a medium bowl, whisk together the eggs and milk. Add the ground almonds, brown rice flour, vanilla and salt, mix until blended.

Pour mixture over the cherries.

Bake for 50 minutes or until the center is set.

When it’s finished, it will resemble a flan kind of cake. Sprinkle powdered sugar, slice and serve warm. I heard that the French pour a little cream on theirs… that’s only if you want to be all fancy.


Sweet Potato Skillet Breakfast Hash – Gluten Free

Breakfast Hash-7

Day 10: Wheat Free.I’m not doing that bad. As I rambled on to you last week, I decided to go 1 month wheat free. I just couldn’t bring myself to fully commit that last couple of steps, and go full gluten free.

Breakfast Hash

There were a few things on the list that I just couldn’t give up… ketchup being one of them. Although most ketchup’s are considered gluten free, I didn’t want to risk finding out that my favorite ketchup wasn’t. So we are Wheat free this month instead.

Breakfast Hash-2

I wouldn’t say I’m a ketchup addict or anything, but I do enjoy trashing up some perfectly good meals with ketchup… with a lot of ketchup.

Breakfast Hash-3Some of my favorite meals to drown in ketchup are Kraft dinner, of course. I’ve also been known dip a few quesadillas in the stuff. I have even assaulted a few burgers and hot dogs, with excessive amounts of the tomato liquid gold, ok maybe I’m a little addicted.

Breakfast Hash-5

I think my favorite all time meal to trash up is breakfast. Be it eggs, sausages, bacon, and especially breakfast potatoes. That’s why when I was blog stalking Jessica, I found this breakfast skillet hash, and I knew my ketchup obsession had found a new home.

Breakfast Hash-6

It’s also wheat free, and gluten free, as long as you leave the ketchup out… but who wants to do that?

Sweet Potato Skillet Breakfast Hash – for 2

[Adapted from]

1 Sweet Potato
4-5 Slices of Bacon
4 -5 Asparagus
1 Small Onion
2 Garlic Cloves, Minced
5-6 Brussel Sprouts
½ Teaspoon of Smoked Paprika
Salt and Pepper
¼ Teaspoon of Cumin
1 Egg

Chop up the brussel sprouts, asparagus, onion and sweet potato. I cut my sweet potato into 1 inchunks.

Heat a large oven proof skillet over medium heat Cook bacon until crispy, remove bacon, place on a paper towel. Drain off most off the fat.

Add 2 teaspoons of olive oil into the pan. Throw in the sweet potatoes and cook until soft, this took me 10 minutes.

Now through in the onions, garlic, asparagus and brussel sprouts. Allow to cook until onions are soft, about 2-13 minutes.


Now add all the smoked paprika, cumin, salt and pepper, continue to cook for 1 minute, stiring. Reduce the heat to medium low.

Heat a smalled pan, and add 2 teaspoons of butter, and fry up your egg, just the way you like it. I usually like mine, scrambles, but, sunny side up, is so much prettier.

Serve egg over hash, and trash it up with ketchup…. Or wait, is that just me?


Monthly Top Ten: July


1. The deck is FINALLY done!!!! It looks AMAZING! Although at this point I don’t think either of us will ever paint or stain again. On that note, if you need me, I’ll be relaxing in the pool admiring our handy work.


2. Reading lately: Or lack thereof. All I have been able to consume are food magazines. Please someone suggest a good summer read before I become illiterate!

3. Started receiving thought catalog emails: This one describes me to a “T”


4. Garden Updated: I don’t even know what to say. From humble beginnings, my garden has exploded. I can’t keep up. I will defiantly be planning it out better next year. We can barely keep up with the daily cucumber harvest; we’re talking 3 a day. For some reason I can never see them, I go out and nothing, 5 minutes later Mr.PBandO goes out and he comes back in with 5. It must be all those golf balls he has to find in the bush…. Jokes!


5. My fruit obsession continues. I’ve moved on to cherries and watermelon. I can’t wait for Peach season!

6. Latest TV obsession: Who do you think you are? I’m not actually asking you who do you think YOU are, it’s actually a show. It’s where celebrities find out about their ancestors.   I love this show. We have spoken before about my horrible taste in TV shows.


7. Homemade vanilla: Before I started blogging, I loved baking, but I didn’t appreciate all the little things that made baked goods better. Things like using the best possible ingredients. This includes using pure vanilla extract. Let’s face it, its darn expensive! I was visiting Katrina’s site, and she had made some from scratch. I just had to jump on the bandwagon. Post to come, but in the meantime, visit Katrina to get the low down.

8. My sister had her baby!!! This is baby number 2 for her. They named him Jack. I love that name. Congrats guys, can’t wait to come and visit!!

9. Wheat free: I was originally going around people I was going gluten free, until I started researching it, and I was surprised to find there are a lot of food products that have gluten. Did you know ketchup had gluten, and most sausages? Wheat free is a little more manageable foe me. I wrote more about it in Tuesday’s post.


10. I’ll leave you with this really great photo our Lily. It’s so hard to get a good shot of her, due to the fact that she’s all black, even her eyes.

Wheat-Free Waffles with Whip Cream and Mangos

I have decided to go wheat free for the next month.

Wheat-Free Waffles with Whipped Cream and Mango-5

At first I was telling everyone I was going gluten free, but very quickly I realized it wasn’t gluten I was avoiding, it was wheat. Which is almost the same thing for me, because most of the products I consume that have gluten, have wheat

Wheat-Free Waffles with Whipped Cream and Mango

I have attempted this before, but only a week at a time. And both times, I felt like I was just holding my breath until the week was over. I wasn’t committing to it, enjoying it, if you will.

Wheat-Free Waffles with Whipped Cream and Mango-2

I want to attempt this for 2 reasons. Number 1: I love bread, and pizza, and grilled cheese and cookies, and cake…. You get the picture. I also love a lot of other foods, but have managed to maintain a good balance. I even gave up cheese and pork for years(bacon included, I know, I don’t even want to talk about it). When it comes to wheat products, I feel like I can’t even think of giving it up. So what do I do, I give it up. Think of it as the ultimate challenge for me. It might even be harder than quitting smoking!

Wheat-Free Waffles with Whipped Cream and Mango7Reason number 2: I have had my fair share of stomach problems over the years. I was diagnosed with IBS, which to me means, “ we don’t really know what you have, but we recognize there is something wrong. “ When my stomach does act up, it’s NOT FUN. I once had stomach cramps for 6 weeks. I basically lived off a handful of strawberries, spinach and boiled chicken. YUK. So even though I seem to be doing well lately, I still have a lot of bloating and the odd cramps. I have heard people with IBS benefit from a wheat free diet. So maybe it will work for me.

Wheat-Free Waffles with Whipped Cream and Mango-4

Hopefully I last the month. I just started 2 days ago, and I already miss pie, and garlic bread, and crackers… you get the picture….. again!

Wheat-Free Waffles with Whipped Cream and Mango-6

Instead I will suck it up and eat some spelt waffles. These are fantastic and even better with fruit and whip cream. 2 days down, 26 to go!

Spelt Waffles

[Adapted from

½ Cup Spelt Flour (this has gluten)
Pinch of Salt
¼ Teaspoon of Baking Soda
1 Teaspoon of Baking Powder
1 Teaspoon of Cinnamon
2 Tablespoon of Maple Syrup
1 Tablespoon of Milk
½ Cup of Un-Sweetened Applesauce
1 Teaspoon of Vanilla
1/2 Cup of Heavy Cream (35% or higher)
1 Tablespoon of Powdered Sugar
2 Ripe Mango (or your fav fruit)

Heat up your waffle iron.

In a large bowl, whisk together spelt flour, salt, baking soda, baking powder and cinnamon, set aside.

In a medium bowl, mix maple syrup, milk, applesauce, and vanilla. Mix the wet ingredients into the dry ingredients and mix well.

When the waffle iron is ready, spray with a non-stick spray, scoop half of the waffle mix into the waffle iron. Cook according to your waffle manufacturer’s instructions.

While the waffles are cooking, whip up some heavy cream with the powdered sugar, until you see soft peaks. Cut up a couple of mango’s, using the method I showed the first couple of pictures.   I googled it.

Server waffles with whipped cream and cut mango.



Watermelon Citrus-Ade with Frozen Kiwi Balls

I was visiting my good friend Purdy’s site, and she had posted this wonderful lemonade, or should I say citrus-aid. First thing to note, I was particularly thirsty that day and lemonade is my go to drink, after water.

Watermelon Citrus-Ade with Frozen Kiwi Balls1

Instead of plain ole lemonade, (no offence to lemonade) she had decided to add other citrus fruit. Along with lemons she squeezed in a couple of grapefruits and some limes. Totally original, just like Purdy.

Watermelon Citrus-Ade with Frozen Kiwi Balls3

She also always encourages you to mix up her recipes, and make them your own. I love that.

Watermelon Citrus-Ade with Frozen Kiwi Balls4

So I did.   I started with her amazing citrus-aid and then added my own flair. I might have over done it with the fancy frozen kiwi balls, until I tasted it. It just belongs. Trust me.

Watermelon Citrus-Ade with Frozen Kiwi Balls5

So here you have it. Watemelon Citrus-aid with frozen kiwi balls. I hope I did you proud Purdy with my own twist on your new classic.

Watermelon Citrus-Ade with Frozen Kiwi Balls6

p.s. if anyone can come up with a better name than frozen kiwi balls, please let me know.

Watermelon Citrus-Ade with Frozen Kiwi Balls8

Watermelon Citrus-Ade with Frozen Kiwi Balls

[adapted from]

3 Kiwi
1 Teaspoon of Sugar
2 Lemons
2 Pink Grape Fruit
2 Limes
3 Cups of Water
¼ Sugar
6 Cups of Watermelon, Cut up.

In a blender or food processor, puree kiwi and sugar, until smoth. Place in a freezer safe container with a lid and freeze for 1 to 2 hours.

Squeeze all 3 citrus fruits, into a large bowl. I ran mine through a strainer, cause I don’t like pulp. Add 3 cups of water and ¼ of sugar, stir until the sugar is dissolved.

Place the watermelon into a blender, and puree until smooth. Pass through a fine strainer, into the large bowl with the citrus mix.

To server, stir the watermelon citrus-ade and pour into the glasses with ice.

After 1-2 hours, take out the frozen kiwi, and using a melon baller, scoop out a ball of kiwi and place in the glass of watermelon citus-ade, and server with a lemon slice.


Blueberry Streusel Muffin Ice Cream

So you know how last week after reading my post, you immediately ran to your kitchen and made those delicious blueberry streusel muffins?? Right? Right?

Blueberry Strusel Muffin Ice Cream-3

And you know how you totally scarfed down 6-7 of them in a 3 day period…. Ok 2 days if you were me.

Blueberry Strusel Muffin-10

Aaaand you know how you have 4-5 sitting in the freezer, left over? Well, you can totally pull them out and thaw them, cause we’re making ice cream with them.

Blueberry Strusel Muffin Ice Cream

Don’t feel bad if you didn’t get around to making those muffins, we can still be invisible friends, it just means you have some catching up to do.  In the eating and baking department, I’ll wait …………………………………………………………………………………………………………………………………..

Blueberry Strusel Muffin Ice Cream-6

Done?  Great!  Now we can all make ice cream together.

Blueberry Strusel Muffin Ice Cream-4

When I first saw this recipe on Jessica’s site, I was like… WHAAAT?!  How do you put muffins into ice cream?  Easy, you put muffins in ice cream.  It just goes in, and then you have muffin ice cream.  It’s that easy, and it tastes AWESOME!

Blueberry Strusel Muffin Ice Cream-7

So totally make this, and eat a muffin while you wait.

Blueberry Streusel Muffin Ice Cream

[Adapted from

4-5 Blueberry Streusel Muffins, crumbled
2 Cups of Whole Milk
1 ½ Teaspoons of Corn Starch
4 Ounces of Cream Cheese, Softened
½ Teaspoon each of Salt, and Cinnamon
1 ¼ Cups of Cream
2/3 Cups of Sugar
1 Tablespoon of Vanilla
2 Tablespoons of Corn Syrup


In a small bowl, mix 2 tablespoons of milk and cornstarch, set aside. In a large bowl whisk the soften cream cheese with salt and cinnamon.

In a large sauce pan, heat the rest of the milk, all the cream, sugar, vanilla, and corn syrup.  Do this on medium heat, until its boiling, but not boiling over.  Basically as soon as it stats to boil, turn down the heat, just a bit.  It should be rolling.  Do this for about 3-4 minutes. Keep stirring it, so it doesn’t stick and burn.

After 3-4 minutes, remove from the heat and whisk in the cornstarch/milk mixture… slowly.  Put back on the heat and bring it back to a boil again.  Stir it with a spatula, until it starts to thicken and stick to the spatula.  It took me 3 minutes.  Remove from the heat.

Pour the hot milk mixture into the cream cheese, do this slowly so all the cheese is incorporated. Pour mixture into a large Ziploc bag and place into a bowl full of cold water and ice cubes. Leave until completely cooled. About 45 minutes.

Pour the cooled mixture into your ice cream maker and following the manufacturer’s instructions.

When there is about 5 minutes left, add the crumbled muffins. I was able to stuff 5 in.

Freeze for at least 4 hours.

As a side note, I always find that homemade ice cream gets really hard, like hagen daz hard. I found leaving it in the fridge for 1 hour allows you to scoop it easily.


Clean Eating Challange; Week 7 and 8

1 more month!


That cake…. I didn’t eat a piece. Either I’m insane, or…. well I’m insane!

This last 2 weeks have been…. Normal. Which is weird, cause its like this clean eating thing is beginning to feel like second nature. Is this the calm before the storm? Are you going to find me locked in my bathroom with a life time supply of jelly belly’s (a secret favorite sweet of mine), and greasy pizza? We shall see.


I was thinking the other day, you might be wondering if healthy eating is the only healthy thing I do. You weren’t, oh well, I’m going to drone on about all the other healthy things I do. Seriously, I don’t have any vices left, it’s kind of depressing.

Along with the clean eating thing, I also don’t drink alcohol, (not my choice… I sneeze like a crazy person after 1 sip), I quite smoking (3 years this April) and I work out 1 hour 5 days a week, and walk the dogs every day, (unless its -40000). Here’s is break down of my workout schedule

  • 30 minutes cardio (running or walking if I’m injured)
  • 30 minutes, cross training or weight training. I usually switch between, gluts/legs, abs and arms.
  • 20 -30 minute doggie walk


I am a creature of habit! I leave work every day at 3 (I’m usually in at 6:30-7am). Like EVERYDAY, like don’t invite me to a meeting after 3, I’ll decline. I get home and change, head downstairs, to complete 1 hour of cardio/cross-weight training. Then I do 7 mins of stretching. I head upstairs, gear up one of the dogs, and head out for a 20-30 minute walk. I don’t walk them together; this is for my sanity and their health (they are horrible to walk together). Then I make dinner, and you usually can’t peel me off the couch from 730 to 9:30. This is my time to catch up on my DVR, or blog, or pinterest, or Instagram. 9:30 to 10, a little reading, then bed.  THE END


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