Wednesday, May 29, 2013


I found this recipe in "People Magazine" (of all places!?) and it is remarkably easy and delicious!!!  Perfect for the upcoming strawberry season too!!!  As we don't eat gluten, I substituted the flour in this recipe but it definitely didn't affect the taste.

1 cup flour (I used Bob's Red Mill All-Purpose gluten free)
1 tsp baking powder
Pinch salt
1 stick unsalted butter, room temperature
1 cup sugar (I used coconut sugar), plus 2 tbsp
2 large eggs, room temperature
1 tsp real vanilla extract
8oz fresh strawberries, halved
1/4 cup lemon juice
1/2 tsp ground cinnamon
  • Preheat the oven to 375F.  Either using the wrapper from the butter, or coconut oil, or cooking spray, oil a 9" springform pan.  Set aside.
  • Whisk together flour, baking powder and salt in a small bowl.  Set aside.
  • Cream butter and 1 cup sugar until light and fluffy in a large bowl using a hand mixer.  Add eggs, one at a time, beating well after each addition.  Mix in vanilla.  Using the mixer on low speed, incorporate the flour mixture until just combined.
  • Pour batter into the prepared pan, cover with plastic wrap and refrigerate for 20 mins.
  • Removed pan from fridge and arrange the strawberries on top of the batter, cut side down.  Pour the lemon juice evenly over top the berries.  Combine the 2 tbsp sugar and cinnamon; sprinkle evenly over the top of the tart.
  • Bake the tart until the edges are golden brown and the centre is set (check by inserting a toothpick into the centre - it should come out clean).  Approx. 45 mins.
  • Remove from the oven and set tart aside to cool.  When cool, run a knife around the edges of the pan, remove the springform side and serve.
  • ENJOY!!!  

Tuesday, May 28, 2013


I was having a big-time chocolate pudding craving, but since I can't tolerate dairy, thought I would just have to suppress the craving....until I found this recipe in  Viva Magazine!!!  It is so ridiculously simply (only 4 ingredients?!) and healthy too!!

1 ripe avocado
3 1/2 tbsp cocoa powder
1/3 cup coconut milk
2 tbsp maple syrup
  • Using a blender, combine the avocado, cocoa powder, coconut milk and maple syrup until smooth.  Refrigerate the mixture for 20 minutes.
  • Spoon the pudding into 2 serving bowls and use your favourite topping (shredded coconute, berries, nuts, etc)
  • ENJOY!!!  

Monday, May 6, 2013

Cheesy Mushroom Enchiladas

For "Cinco de Mayo" we decided to celebrate our adopted country's Independence Day by whipping up a Mexican feast!!  This was one of the menu items and it was delicious and simple - admittedly this is not an original recipe, but rather one from Rachel Ray.  I used the fresh mushrooms and onions from this week's CSA box from Cooper's Farm and the result was heavenly!!!

1 lb white mushrooms, sliced
1/4 cup of EVOO 
2 cups shredded cheese (I used goat cheddar but try monterey jack)
Salt, to taste
1 large white onion, chopped
2 tbsp chili powder
4 tsp ground cumin
1 can tomato sauce (15 oz), although homemade is best!
8- 6" soft corn tortillas
  • Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
  • In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat.  Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins)  Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese.  Season with salt and set aside.
  • In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins).  Add the chili powder and cumin and stir well for 2 minutes.  Add the tomato sauce plus 1/2 cup water.  Simmer until the sauce thickens.
  • In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom.  Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce.  Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish.  Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top.  Place into the heated oven and bake for 15 minutes, or  until bubbly.
  • ENJOY!!