Recipe: Crème Caramel

This is one of my favourite desserts. I love the comforting flavour and texture. I replaced the evaporated or heavy milk with skim milk and use less sugar to make it lighter: a pleasure to eat after a big meal and a little easier on the waistline. The recipe is super easy to make and, for me, it is a great way to impress guests with a homemade dessert or use up extra eggs sitting the fridge.

Continue reading “Recipe: Crème Caramel”

Recipe: Sweet Potato “Chips”

I winged this recipe and the first batch was eaten right off the baking tray in minutes. It was even appreciated by tasters who have never been fans of sweet potatoes. Then, the next day, I had to make a second batch for my snack at work. They are super quick to make, almost as fast as the rate at which they disappear. Continue reading “Recipe: Sweet Potato “Chips””

Recipe: 3-Ingredient Oatmeal Cookies

This recipe is a perfect fit for my wheat-free diet and to save blackened bananas. Two cookies paired with tea or coffee make a wonderful breakfast or snack at work. I make small batches but to preserve the cookies which are held together by bananas, refrigeration is recommended.

3-Ingredient Oatmeal Cookies  Continue reading “Recipe: 3-Ingredient Oatmeal Cookies”

Recipe: My New Power Breakfast

Going free of wheat, dairy and eggs has made breakfast more difficult for me to figure out than any other meal of the day. And that struggle led me to discovering what is now my favourite breakfast! It is easy, nutritious, tasty, and filling. It was recommended by my naturopath and she was proud of how well I had taken to it.  Continue reading “Recipe: My New Power Breakfast”

Recipe: Banana, Cranberry and Apple Bread

This baked delight makes a wonderful breakfast or afternoon snack, best paired with a cup of unsweetened tea or coffee. You can also warm it up and spread light butter/margarine to eat it as a toast.

Continue reading “Recipe: Banana, Cranberry and Apple Bread”