Dessert Thursday April 5, 2018

Vegan Baked Lemon Doughnuts


This week we have some vegan donuts made with lemons.



For the Doughnuts:
  • 1 tablespoon ground flax seeds
  • 3 tablespoons water
  • 1 cup gluten free flour OR all-purpose flour 
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1 1/4 teaspoons lemon zest
  • 1/2 cup unsweetened non-dairy milk
  • 2 tablespoons melted coconut oil
  • 3/4 teaspoon lemon extract
For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest (optional)



  1. Preheat oven to 375°F.
  2. Grease your doughnut pan (if needed).
  3. Prepare your flax egg by whisking together ground flax seeds and water. Set aside to thicken.
  4. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and lemon zest.

  5. In a small bowl, mix the milk, melted coconut oil, lemon extract, and flax mixture together.

  6. Pour wet ingredients into dry ingredients and mix well to combine. Don’t over mix.
  7. Using a piping bag or a large Ziploc bag, pipe the mixture into each cavity.
  8. Bake for 10 minutes.
  9. Remove from oven and let the pan sit for a few minutes before removing the doughnuts.
  10. Remove the doughnuts from the pan and place on a cooling rack.
While the doughnuts are cooling, make the glaze:
  1. Add the powdered sugar to a small bowl and add the lemon juice, and lemon zest (if using).

  2. Mix until everything has combined into a liquid glaze.
  3. When the doughnuts have fully cooled (they don’t take long!), dip the tops of each doughnut into the glaze. Repeat with all the doughnuts.
  4. Place the doughnuts back onto the cooling rack for the excess glaze to drip off and for the glaze to firm up. (Place a piece of parchment paper under the rack to catch the drips!)


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Lunch Wednesday April 4, 2018



Some potatoes and asparagus for lunch today. It is on the longer side for a lunch recipe.



  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
  • 250 g asparagus tips cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper


  1. Preheat oven to 200C / 390F.
  2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  4. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!

Recipe is from:

Salad Tuesday April 3, 2018

Honey Lime Fruit Salad


Today we have more fruits, with a nice fruit salad.


  • 500 g | 1 pound strawberries , washed, hulled and sliced
  • 3 kiwi fruits , peeled and sliced into half moons
  • 2 mangoes , peeled and diced
  • 300 g | 10 ounces blueberries , washed
  • 1 cup green grapes , halved
  • 1 (250-g | 9-ounces) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
  • 3 tablespoons honey
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon pineapple juice (from the canned pineapple, if using)


  1. Place prepared washed and sliced or diced fruits in a large salad bowl.
  2. Using a measuring jug, combine the honey, lime juice and pineapple juice. Pour the syrup through the fruit and mix well. Mix the juices accumulated at the bottom of the bowl once again before serving, if not serving immediately.

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Breakfast Monday April 2, 2018



We are starting off this week with some blueberries for breakfast.


  • 3 large croissants , cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz. cream cheese, softened)
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk


  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  5. Serve warm sprinkled with powdered sugar.
  6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.


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Dinner Friday March 30, 2018



Today we have a chicken pasta!


3 garlic cloves
4 oz sun-dried tomatoes
1 lb chicken breast tenderloins
1 cup half and half
1 cup mozzarella cheese , shredded
8 oz penne pasta
1/4 teaspoon red pepper flakes


  1. First, you sautee garlic and sun-dried tomatoes in the olive oil that comes from the jar with sun-dried tomatoes – you do it on high heat so that tomatoes get nicely charred. Then, you remove the tomatoes, and sautee chicken (salted and lightly covered in paprika, for color) on high heat. What you get are nicely charred sun-dried tomatoes and stove-top roasted chicken:
  2. To that, you add half and half and mozzarella cheese, bring the mixture to boil, then simmer and stir to melt the cheese and form a creamy pasta sauce. Make sure to reserve some pasta water as you will DEFINITELY need it to add to the cream sauce for chicken to make it less thick and more smooth:
  3. Final step is to add spices just enough for your taste: basil, crushed red pepper flakes, salt.  This creamy chicken pasta has so much flavor from the sun-dried tomato and Mozzarella sauce with all the basil in it, too.  Feel free to add more spices to make this cream sauce for chicken even more flavorful!



Dessert Thursday March 29, 2018

Candied Orange Slices


Today we are useing oranges fro a dessert!

  1. Ingredients

    • 4 small oranges I used tangelos
    • 4 cups water
    • 2 cups granulated sugar plus more for coating


    1. Fill a large bowl with ice water and set aside.

    2. Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minutes. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.

    3. In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

    4. Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.

    5. Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.

    6. Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.




Lunch Wednesday March 28, 2018

Turkey Avocado Ranch Club Wraps

Today we have some wraps made with advacodoes.



  • 4 large tortillas ((I use whole wheat; white is great too!))
  • 8 tablespoons Hidden Valley® Original Classic Ranch
  • 8 ounces smoked deli turkey breast
  • 8 slices sharp cheddar cheese
  • 4 large pieces romaine lettuce
  • 2 small Roma tomatoes, (sliced)
  • 1 large avocado (thinly sliced)
  • Optional: 8 strips hardwood smoked bacon
  • Optional: pinch of salt and pepper


  1. If you are using bacon; start with that. Cook the bacon to desired doneness and transfer to a paper-towel lined plate. Dab off excess grease.
  2. Set out the tortillas and spread 2 (or more if desired) tablespoons of the ranch over the tortillas.
  3. Top all of the tortillas with equal parts deli turkey, 2 slices each of cheddar cheese, 1 piece of lettuce, 2-3 slices tomatoes, and 3-4 thin slices of avocado.
  4. If desired, add a pinch of salt and pepper to each wrap and then top with 2 slices each of bacon.
  5. Tightly roll up the wraps, slice in half, and enjoy immediately.

Recipe from:


Salad Tuesday March 27, 218



This week we have a pineapple salad!


  • 1 pineapple, chopped
  • 1 English cucumber, chopped
  • 2 limes, zested and juiced
  • ⅓ cup cilantro, roughly chopped
  • salt and pepper (optional)


  1. Combine all ingredients and toss lightly to distribute the lime juice and zest evenly.
  2. Season with salt and pepper if desired.
  3. Serve immediately or keep chilled until ready to serve.

Recipe from:

Waterfront Supper Club Friday March 23, 2018

Supper club with members of The Student Association, The Good Food Market, and Meal Exchange. It was an enjoyable Friday afternoon making meals, and talking about different aspects of food justice. It is always nice to hear from others on their perspective on these issues. Listed here are the recipes that were made.

Recipes Made:


Strawberry Spinach Salad


Ingredients for 4 people

  • teaspoons poppy seeds
  • tablespoons sugar

1/4 cup olive oil

2 tablespoons distilled white vinegar

9 ounces fresh baby spinach

1 quart fresh strawberries cleaned, hulled and cut in half

1/2 cup toasted pecans

1/4 medium red onion thinly sliced (optional)


Add the poppy seeds, sugar, olive oil, and vinegar to a mason jar. Secure the lid and shake well to combine. Refrigerate an hour to up to 7 days.

Combine the spinach, strawberries, pecans, and red onion slices (if using) in a large salad bowl or on a platter. Pour the dressing over salad, and lightly toss. Refrigerate about 10 minutes before serving.


Curried Carrot Salad


Ingredients for 4 people

4 cups (400 g) grated carrots

1/2 a shallot, minced

4 tbsps (60 ml) mayonaise

2 tbsps lemon juice

1 tabsp maple syrup

1 tbsp curry powder 1/3 cup raisins salt to taste 1/4 chopped pistachios


In a large bowl, combine shallots, mayonnaise, agave nectar, curry powder, lemon juice and salt.

Add the grated carrots and raisins. Toss to coat.

Top with chopped pistachios and serve.


Swiss Chard Pasta Dish


Ingredients for 4 people

6 oz pasta, 175 g

1 teaspoon olive oil

4-5 chard leaves, stems diced, leaves coarsely chopped

% teaspoon balsamic vinegar

  • cup canned fire roasted diced tomatoes
  • cloves garlic, minced

1/2 cup cooked white beans, drained and rinsed shaved pecorino cheese 1/4 cup pine nuts, optional salt & pepper


In a large pot of salted boiling water, cook pasta until al dente.

Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.


Cajun Red Beans and Rice


Ingredients for 4 people

1 tablespoon vegetable oil

  • onion chopped
  • cloves garlic

1 tablespoon cajun seasoning

1/4 tsp each of salt and pepper

1 1/3 cup long grain rice

  • sweet green peppers chopped
  • cans red kidney beans, drained and rinsed

2 cups vegetable stock

1/2 teaspoon hot peppers sauce

  • cup corn kernels
  • tablespoons minced fresh parsley


In a large saucepan, heat oil over medium heat; fry onion, garlic, cajun seasoning, salt & pepper until softened (about 4 minutes).

Add rice, green peppers and kidney beans, stir to coat. Add sauce, hot pepper sauce and 1 cup water. Bring to boil. Reduce heat to medium low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

With fork, gently stir in corn. Heat through, sprinkle with parsley.

Apple Cookies


Ingredients for 4 people

2 cups flour

1 tsp. baking soda

1/2 cup butter, softened

1 1/3 cups packed brown sugar

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground cloves

1/2 tsp. nutmeg

1 egg, beaten

1/4 cup apple juice or milk

1 cup chopped apples

1/2 — 1 cup chopped nuts

1 cup raisins Vanilla Glaze

1 cup icing sugar

1 Tbsp. butter, softened

1/4 tsp. vanilla

1/4 tsp. salt

1 1/2 Tbsp. milk


To make cookies: Preheat oven to 375 F. Combine flour and baking soda in medium bowl. In a large bowl, cream together butter, brown sugar, salt, cinnamon, cloves nutmeg and egg. Add half the flour to the butter mixture and blend well. Mix in juice or milk. Add the apples, nuts and raisins to the remaining flour. Add this apple mixture to the butter mixture. Drop by spoon full on greased cookie sheets and bake for 10 minutes or until cookies are firm.

To make glaze: Blend all ingredients together until smooth. While cookies are hot, spread with vanilla glaze. Makes 3 dozen.



Breakfast Monday March 26, 2018



Here we have a filling breakfast made with a sweet potato.


For two servings:
  • 1 very large sweet potato, 16+ ounces (or 2 small sweet potatoes 8-10 ounces each)
  • Honey to taste, OR half of a slightly ripe mashed banana for sweetness
  • Cinnamon, to taste
  • 2 tablespoons raisins
  • 2 tablespoons chopped nuts
  • 2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe’s raw almond butter!)


  1. Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.

  2. Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
  3. Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.

Recipe from: