Matcha Chocolate Avocado Emoji-Buns

bread basket with selection of Matcha Chocolate Avocado Buns with one bun standing in the foreground

I often spend time looking through photographs of food with an appreciation for the artistry behind some of the creations.  Sometimes when I attempt to recreate the recipes, even though I follow the steps closely, the results do not always look quite as appealing as the original photograph and I wonder if others have the same experience?

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One Bowl Chocolate Pumpkin Muffins (Vegan and Gluten Free)

close up of three chocolate pumpkin muffins with two pumpkins in background

It is Thanksgiving weekend in Canada and this is traditionally a time for gatherings to give thanks and share a feast. However, the act of giving thanks and expressing gratitude around harvest time is nothing new.

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A Toast to Toast

board with toasts with different toppings - dried figs, kiwi, banana and blueberry, strawberry

My early memories of toast is as a breakfast food usually topped with the basic spreads of butter and jam.  At that time toast was considered a “thrifty” choice and was often an economical way to use up stale bread.  Over the years, this “comfort food” has evolved and become a significant food trend to the extent that some toast creations are now referred to as “artisan”.

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Cranberry and Almond Vegan Breakfast Bars

close of cranberry and almond vegan breakfast bars

Mid-September marks the start of the cranberry season in British Columbia and the harvest of the first berries. Red fields of ripe cranberries is a feast for the eyes and, as the majority of cranberries are harvested between September and November, for the next few weeks masses of cranberries will be seen floating in the bogs around the lower mainland and Vancouver Island.

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Plant-Based Food to Fuel Endurance Challenges!

bowl of pre-workout cereal with blackberries and yoghurt
Pre-Workout Performance Cereal from The Thrive Energy Cookbook by Brendan Brazier

As the countdown begins for my goal to cycle 100km by the end of the summer, all the necessary training is behind me. Now it is simply down to selecting the nutrition I will use to fuel the journey. Even as little as 10 years ago, the notion of fueling sport on plant-based nutrition alone was largely unheard of and certainly not taken seriously.  A lot has changed since then and now it is much more of an accepted practice and some believe it can even be beneficial to performance. 

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Chocolate Chargers Energy Bars

stack of chocolate chargers energy bars

As with energy gels, energy bars are a convenient and easily portable food manufactured to fuel endurance sports. One of the main distinctions between energy gels and energy bars is that the gels tend to be primarily carbohydrates and, although energy bars are mainly carbohydrates, they can also contain smaller amounts of protein and fat. As mentioned in my earlier article, Mango and Date Energy Bites, the main purpose of gels and bars is to serve as a sugar that digests quickly to provide energy for extended activities.

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Chocolate Cranberry Muffins

plate of chocolate cranberry muffins

Recently my computer suffered a sudden unexplained and extremely inconvenient demise.  As the computer was long past its prime, it was not worth making any attempt to restore the machine and the important piece was the loss of data. With most of my data on a back-up drive, I decided to cut my losses and retrieve what I could from there.  This exercise turned into a bit of a trip down memory lane as I sifted through old documents.

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Chia Jams

row of jars of kiwi, peach, strawberry, blueberry chia jam

When I moved into my first house, in the garden there were a couple of vines bursting with green and red grapes.  Wanting to make use of these abundant crops, I entered the world of jam and jelly making. One of my first creations was a grape and sherry jelly and I remember it as a wonderful way to preserve summer fruits and enjoy them through the year.

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Tropical Vacation Granola

jar of tropical vacation granola

As we move through August, I can’t help but notice that the evenings are getting darker just a little earlier and there is no doubt that summer is slipping inevitably into fall. The older I get, it feels as though time is moving faster and faster. Apparently this may be no illusion and there are various interesting theories and scientific research which suggest this might actually be the case!

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Healthy Chewy No-Bake Granola Bars

healthy no bake chewy granola bars piled on a board and one bar on a plate
Quick and Easy No-Bake Healthy Chewy Granola Bars (Photo Credit: Joanne/Blair @TheDragonsPicnic.com)

The versatility of a recipe is a high priority for me when cooking or baking and I tend to gravitate towards dishes that can withstand a degree of creativity and tolerate substitutions to whatever might be at hand. These chewy granola bars fit this bill.

I have always preferred chewy granola bars compared with their crunchy counterparts and marvelled at their gooey consistency. The chewy texture always seemed a bit magical considering they were usually loaded with crunchy nuts and seeds. When I first made this recipe, even though the mystery of the chewiness was revealed, I am pleased to say they still taste just as good!

The main dry ingredients include:

  • 1½ cups (150g) rolled oats
  • ¾ cup (25g) rice crisp cereal

Mix and Match Ingredients:

Use about 1½ cups in total of any of the following combinations:

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