Carrot Cake Oatmeal Cookies These treats look like cookies but have the texture of a carrot muffin. They are filled with oats, carrots, cinnamon, and raisins. Best of all, they come together quickly in one bowl! READ MORE ..read more

Pistachio Basil Pesto Fresh pesto typically uses pine nuts however this recipe has a nice twist with roasted, salted pistachios. I bought ones that were already roasted, but you can easily buy them raw and roast them in the oven or stovetop. Serve the pesto on pasta, on pizza, over cooked veggies, or in a veggie sandwich with mayo. READ MORE ..read more

Cabbage Slaw with Carrots This is a colourful slaw recipe with purple cabbage and carrots. It has green grapes and sesame seeds as well. The dressing is not too heavy, which is what I like.  READ MORE ..read more

Chocolate Cake with Chocolate Glaze This cake is light and airy, and easy to make. The cake is dairy-free, but not the glaze (which can easily be skipped if you have friends or family members who are lactose intolerant.) The cake has cocoa and orange juice, and the glaze has chocolate, butter and sugar…it’s a recipe for success! READ MORE ..read more

Lentil salad with spices, caper and raisins This salad recipe lives up to its name. The reason is because of the interesting combination of spices. There are lots, so if you don’t already have the spices in your pantry, this may not be a recipe for you. Another fun aspect of the recipe is the capers and dried raisins. It makes a lot, so be prepared to give some away to your friends or neighbours.  The Best Lentil Salad Ever By Sarah Britton Serves 8  2 1/4 cups (1 pound) green or brown lentils (not split peas) 1 medium red onion, chopped 1 cup dried dark raisins, chopped ..read more

Red Lentil Curry Soup with Cauliflower and Carrots This is a satisfying soup to try because it has both vegetables and beans in it. If you’re in the cilantro camp, then pass around chopped cilantro to sprinkle on top and don’t forget to add a dollop of sour cream. READ MORE ..read more

Whole Wheat, Dairy-Free, Apple Raisin Loaf Growing up, my son had food intolerances to dairy. As someone who liked to bake, I had to get creative with the type of fat I used (no butter) and liquid (no dairy) in my baking.  Eliminating butter was easy, because I would use vegetable oil. To replace the dairy, I often used orange juice or, believe it or not, soda water (it was great in pancakes and waffles).  After staying away from dairy for a dozen years or so, he outgrew his food intolerance and today regularly enjoys ice cream and buttering his toast.  Nevertheless, I ..read more

Teriyaki Salamon I find preparing fish a simple weekday meal that my family loves. There are many marinades and rubs that work well with fish. This teriyaki option is easy to prepare and only needs to be marinated for 20 to 30 minutes. Serve with rice and lightly steamed veggies. READ MORE ..read more

Walnut drop raisin cookie These are an easy, delightful cookie to make when you need cookies in a pinch. They are not too sweet and have a hint of cinnamon. They can be made them with and without raisins, both work for me.   READ MORE ..read more

Apple and Mixed Fruit Cobbler When anyone comes to my house for dinner, they will almost always be served a fruit crumble or cobbler. I find them easy to make, and somewhat healthy because they’re loaded with fruit. Not to mention, they are really tasty!  This cobbler uses apples, which is always nice in a dessert. The type of apple you use makes a difference because some are crunchier than others. The super crunchy apples don’t soften as well and the super soft apples, like macintosh and red delicious, will turn your cobbler to mush. My first choice for cobbler is a Spartan app ..read more