This time last year I was highlighting all the delicious produce available during spring and summer; you know because I am a gardening nerd. Today we re-visit my post about cherries –the health benefits and the awesome things you can do with this versatile fruit.
Category: Food & Drink
Peanut Butter Cravings
Lately, I can’t get enough peanut butter! Peanut butter toast for breakfast, PB & J sandwiches for lunch, Reese Peanut Butter Cups for dessert… so I put together a list of the best peanut butter recipes in case you are craving it too!

Thai Peanut Chicken Pasta Salad
One Pot Gingery Chicken and Rice with Peanut Sauce
Peanut Butter Milkshakes
Homemade Peanut Butter Cups
Peanut Butter Fondue
The Best Banana Muffins

Ingredients
3/4 cup AP flour
3/4 cup quick cooking oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp nutmeg
2 large eggs (WHITES ONLY)
2 mashed bananas
1/2 cup brown sugar
1/4 cup milk
1/4 cup canola oil
Directions
- Combine flour, oats, baking powder, cinnamon, baking soda & nutmeg in a large bowl
- In a small bowl combine the remaining ingredients together
- Stir the wet ingredients into the dry and stir until moistened
- Put liners in your muffin tray
- Bake at 400F for 15-20 minutes
- Cool for 5 minutes before removing muffins from the tray
- Enjoy!
Savory Salmon
Growing up on the coast; I ate a lot of seafood –its definitely the food item I miss the most living in the landlocked prairies. Don’t get me wrong, it’s not like I don’t have access to it, but it just hits differently. I have made more of a conscious effort to reduce my consumption of red meats and eat more fish. I simply can’t resist the following recipes…

Grilled Salmon Bruschetta with Avocado
Honey Garlic Salmon
Salmon Veggie & Grain Bowl
Creamy Sun-Dried Tomato Salmon & Orzo
Air Fryer Salmon
Water: From Flat to Fabulous
Who here is terrible at drinking enough water?? –ME! I hope I am not alone. My friend is doing a water challenge at her gym and we spent quite a bit of time talking about how we both find water boring. This caused us to investigate ways to add a little excitement to our water bottles without adding a ton of calories or artificial flavouring. These are the ones that we are going to be trying this month.

Nectarine, Basil & Clementine Infused Water
Pomegranate & Pear Infused Water
Grape & Mint Infused Water
Cantaloupe, Mint & Lemon Infused Water
Cranberry, Orange & Cardamom Infused Water
Wrap It Up!
Wraps are the perfect springtime lunch; they are refreshing, nutritious and easy to make. I always make chicken Caesar salad wraps because they remind me of family lunches at White Spot back home in B.C; but I wanted to branch out so I put the following ones into my wrap rotation. Enjoy!

Cranberry Turkey Wraps
Easy Southwestern Veggie Wraps
Cuban Pork Wraps
Buffalo Chicken Wraps
Beef & Cheese Wraps
National Coffee Cake Day

I had no idea that this was a thing, however, I am 100% here for it. National Coffee Cake Day is coming up on Sunday, April 7th. I had no idea that this delicious cake has a intriguing history; according to Wikipedia…
“American Coffee cake—also referred to as gugelhupf or Austrian German: kaffekuchen—evolved from other sweet dishes from Vienna. In the 17th century, Northern/Central Europeans are thought to have come up with the idea of eating sweet cakes while drinking coffee. As the region’s countries were already known for their sweet yeast breads, the introduction of coffee in Europe led to the understanding that cakes were a great complement to the beverage. Immigrants from countries such as Germany and Scandinavia adjusted their recipes to their own liking and brought them to America. Though the cakes varied, they all contained ingredients such as yeast, flour, dried fruit, and sweet spices. However, over time, the coffee cake recipes have changed as cheese, sugared fruit, yogurt, soured cream, have been used, leading to a denser, more cake-like structure. In the 19th century, American cooks also used coffee as an ingredient to thriftily use up leftovers, reducing waste, and flavor the cake. The invention of pasteurization in America following World War I also led to the creation of a new kind of coffee cake, called sour cream coffee cake. Coffee cake or gugelhupf is referenced in literary material as early as 1850 and 1763 respectively.”
I know you aren’t here for a history lesson –you are here for a recipe…
Hungarian Coffee Cake
Ingredients
3 cups AP flour
1 cup brown sugar
1 cup white sugar
1 cup margarine
¼ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
Directions
- Mix the first five ingredients together in a bowl until crumbly. Measure 1 cup mixture and set aside for later use.
- Stir buttermilk, eggs, and baking soda into crumbly mixture until batter is smooth.
- Pour batter into a greased 9X13 baking dish.
- Sprinkle reserved crumbly mixture over top of batter; top with cinnamon.
- Bake at 350F for 45 minutes
OOTD: Don’t Pinch Me, I Wore Green
A St. Patrick’s Day outfit recap!

Top: Cashmere Blend Crew Neck Sweater (Ricki’s)
Bottoms: Trinny Trouser Jean (Ricki’s)
Shoe: Birdies Starling Flat in Evergreen (Nordstrom)
Jewellery: 8mm Birthstone Sparkle Ball in Emerald (Hillberg & Burk)
Irish Recipe: Colcannon
My all time favourite way to serve mashed potatoes is in the form of Colcannon and considering that St. Patrick’s Day is coming up it is a perfect time to share it with you all.

Ingredients
5 Potatoes (Yukon Gold is best)
4 Tbsp Margarine
4 Scallions (chopped)
2 Tbsp Minced garlic
1 Bunch of kale (chopped)
3/4 cup Milk
1/2 cup Heavy cream
Salt & Pepper
Directions
- In a large pot, cover chopped potatoes with water and season with salt. Boil and cook until totally soft (approximately 12 minutes). Drain and return potatoes to pot.
- Melt margarine in a large pot.
- Add scallions and garlic and cook until beginning to soften
- Add shredded kale, milk, and cream. Cook for 4 minutes, stirring often until milk comes to a simmer and kale wilts.
- Use a potato masher to mash kale mixture into potatoes until smooth.
- Season with salt and pepper and stir.
- Enjoy!
Spring Salad Recipe

Ingredients
3 Tbsp Olive oil
2 Tbsp Lemon juice
1 Tbsp Garlic (minced)
12 cups Salad Greens
1 lb Asparagus
4 Eggs
1 lb Steak
1 Tbsp Garlic (minced)
1 Tbsp Soy sauce
4 Slices of whole grain toast
4 Tbsp Parmesan cheese
Salt & Pepper
Directions
- Preheat a grill or broiler to medium. Whisk together olive oil, (first allotment of) garlic and lemon juice. Season with salt and pepper; set aside.
- Place mixed spring greens in a large salad bowl.
- Fill a pot halfway with water and bring it to a boil. Add asparagus and cook for 5 minutes. Drain water and set aside to cool.
- In another pot; poach eggs to desired doneness.
- Rub steak with garlic, soy sauce, and several pinches of salt and pepper (on both sides).
- Place steak on the grill or broiler pan. Cook on each side for 4 minutes. Transfer steak to cutting board and let rest.
- Cut asparagus into 1-inch pieces; add to the salad bowl.
- Toast bread and cut into small squares; add to the salad bowl
- Toss the salad mixture with half of the dressing.
- Divide salad among four shallow salad bowls. Place a poached egg over greens.
- Cut steak on the diagonal into thin slices, then arrange steak slices around each egg.
- Drizzle salads with the remaining dressing, then sprinkle with Parmesan cheese to serve.
- Enjoy!