Chocolate Chip Lactation Cookies


Need a little milk boost while nursing?

These have been a life saver for me. Not only do they help with milk supply they are super tasty and help when the hunger kicks in during late night feedings plus they are pretty much kinda healthy.

They contain oatmeal and flax so that makes them healthy, right?

I love taking Mothers milk tea as well hot or done like a ice tea with lemon and honey, so nice.  


For the recipe head on over and check out my post on Baked the Blog.

Coconut Ginger Cardamon Cookies


Hey everyone Baked the Blog relaunched last week and we all couldn't be more excited! For the relaunch I tried a different take on the classic ginger molasses cookie, check it out here.  Be sure to head on over and check out all the other brand new recipes launched last week.  We will be releasing new recipes every week so keep updated.

butternut squash soup with cranberry stuffing croutons


 Who doesn't need a hot bowl of comforting soup on a day like today?  It was quite the cold one.  Although I can't complain we've been having some pretty mild temperatures as of late.
What better remedy for the cold then sipping on hot cups of tea all day and digging into some warm comforting soup.

I have collaborated with Patience Fruit & Co using their delicious organic dried cranberries and have come up with a easy and super tasty soup perfect for this time of year.

 Get the recipe here.

Happy New Year everyone!

Roasted Veg Quinoa Salad with Roasted Garlic Tahini Dressing and Salsa


Besides this salad, my current obsession is roasted rice green tea. Have you guys tried it?  Ahh, I don't think I can go back to regular green tea again.

Roasted Veg Quinoa Salad

1 1/2 cups quinoa
1 medium - large egg plant, diced
2-3 ears of corn
1 large onion, cut into thin strips
1 bell pepper, diced
1 pint mini vine tomatoes
1/2 cup chopped cilantro
1 large handful of baby kale
juice of half a lime
2 tbsp olive oil
pea shoots for garnish

Roasted Garlic Tahini

2 cloves garlic, roasted
juice of half a lemon
4 tbsp tahini paste
1/4 water (more or less until you reach a somewhat loose consistency)
salt and pepper to taste


4-5 large tomatoes
1 shallot
1 clove garlic
1 cup cilantro
juice of 1 lime
1 tbsp olive oil
1 tbsp apple cider vinegar
salt and pepper to taste

Preheat the oven to 350° F.

In a pot cook the quinoa according to the package instructions.  Place the onion, egg plant, bell pepper and 2-3 cloves of garlic (skins on, for tahini dressing)  on a baking tray and pour the olive oil over and using your hands make sure all the veggies are coated.  Roast in the oven for approx 10-15 minutes or until golden and soft.

Place the corn on a microwave safe plate, cover with plastic wrap  (this will steam the corn so make sure the plastic is wrapped to the plate tight) in the microwave for about 6 minutes on high. Let cool slightly as they will be quite hot.  Add corn to a grilled pan until you get a few grill marks.  (Corn can also be grilled over the bbq only forgetting the whole microwave process.
Once cooled. Run a sharp knife, using a sawing motion, along the ear of corn about two-thirds depth of the kernels.  Continue all around until all the corn is removed.

In a food processor add all the ingredients for the salsa and pulse until everything is chopped up and you are only left with small chunks. Check seasoning.

Mix all the ingredients for tahini dressing (also adding the roasted garlic, chopped) until you get a smooth creamy yet runny texture.  You want to be able to drizzle it over the salad.

In a large bowl mix together the quinoa, roasted veg, chopped cilantro, tomatoes, baby kale and lime juice.  Drizzle with the tahini dressing and garnish with sprouts.  Serve in bowls and add a dollop of the salsa.

Blueberry Buttermilk Waffles with Whisky Maple Butter


Sunday's just got better. Lazy Sunday morning breakfasts are one of our favourite things and these waffles just made it even better.  Check out my post over on Baked the blog for the recipe and more photos.

left over chicken lettuce wraps with a spicy avocado dill sauce


         When hot weather hits and turning on the oven is something I definitely don't want to do (no air conditioner in this abode). Having leftovers makes for a quick and easy refreshing lunch.
We've been trying to eat healthier lately and to make a lifestyle change to keep it that way.  Having a winter of eating out too much has made my man and I feel kinda well, blah.
Juicing, smoothies and more trips to the market for tons of fruits and veggies is what we're aiming for this spring/summer.

Wednesday link love:

1. These hand pies totally have my heart.
2. I think this will be my next cook book purchase.
3. Had a mega craving for these again last night so of course I had to make them.
4. Totally need this tee.
5. Loving this (new to me) blog.

Once again I have collaberated with Natrel for a quick and easy left over weeknight dish. For the recipe and more photos check it out here.

Raw Vegan Superfood Fudge


Superfood fudge! Heck yes!

I'm over on Baked the Blog today with this mega delicious sweet treat.