I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Monday, July 7, 2025

Orange Banana Muffins

A lot of good stuff in these breakfast muffins! 

Ingredients:

1 whole orange, UNpeeled

1 ripe banana

1/4 cup chopped rhubarb

1/4 cup cold butter

1/2 cup cottage cheese

3 eggs

1/2 cup maple syrup

1 tsp vanilla

1 tsp nutmeg

1 cup flour

3/4 cup whole wheat flour

2 1/2 tsps baking powder

1/2 tsp salt

1/2 tsp baking soda

1/4 cup chopped pecans 

1 tbsp chia seeds (optional)

1 tbsp wheat germ (optional)

1-2 tbsps orange juice, if needed

Cut the orange into quarters, remember don't peel it. Remove any pits then throw it in a food processor or blender. Blend until smooth then add the banana and cottage cheese along with the cold butter. Now pour everything into a large bowl and add the eggs, maple syrup and vanilla. In another bowl mix the nutmeg, both flours, baking powder, salt, baking soda, chia and wheat germ together. Stir into the wet ingredients mixing just until combined. Fold in the rhubarb and pecans. If you find the batter a little thick add some orange juice. This might be needed if you use a small orange for the mix. Fill paper lined muffin tins then bake at 350°F for 20 minutes or until a cake tester comes out clean.

Makes 16 medium sized muffins 

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Thursday, July 3, 2025

Jello Yogurt

Looking for a guilt-free dessert? Perfectly light and easy and the variations are endless. Change up the jello flavour, the yogurt flavour, stir in fresh fruit...

Ingredients:

1 - 10g (4 serving size) sugar free Jello

2 cups Greek yogurt

1 1/2 cups boiling water 

Empty the jello powder into an 8 X 8" dish. Add the boiling water and mix until completely dissolved. Whisk in the Greek yogurt. I used raspberry jello and raspberry/cherry yogurt here. Refrigerate for 2-3 hours then serve as is or with whipped cream and berries. Serves 6


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Monday, June 30, 2025

Summer Spinach Salad

This vibrant and fresh summer salad is simple yet totally satisfying! Featuring good-for-you baby spinach, sweet strawberries and blueberries, a tangy sweet poppy seed dressing and some creamy, salty feta to finish it off. 

Ingredients:

5 oz baby spinach leaves

1 cup halved strawberries

1/2 small red onion, thinly sliced

1/4 cup crumbled feta

3/4 cup blueberries

Poppy seed dressing:

1/4 cup balsamic vinegar

3 tbsps light olive oil

1 1/2 tbsps honey

1/2 tsp Dijon mustard

salt and pepper to taste

1 1/2 tbsps poppy seeds

First slice the onion and soak the slices in cold water for 5-10 minutes. This will mellow the onion out. Then combine the spinach, strawberries, blueberries and onion. Whisk the dressing ingredients together and when ready to serve toss together. Sprinkle crumbled feta on top. Serves 6 

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Tuesday, June 24, 2025

High Protein Cheesecake with Fresh Strawberry Topping

A quick little, healthy blender cheesecake. Not going to lie, this is no New York cheesecake, but in a pinch and in less than 10 minutes it might satisfy your craving. 

Ingredients:

2 eggs

1/4 cup cottage cheese

2 tbsps high protein vanilla Greek yogurt 

2-3 tbsps maple syrup

1 tsp lemon zest (optional) 

Strawberry topping:

1/2 lb fresh strawberries

2 tbsps sugar

1 1/2 tsps lemon juice

1/2 tsp cornstarch 

Blend the eggs, cottage cheese, Greek yogurt and maple syrup in a blender or food processor. I used low fat cottage cheese, but higher fat cottage cheese will yield a richer consistency. Add zest if using. Spray cooking oil on the bottom of 2 - 3" ramekins then pour the mixture in. Microwave each on medium (on mine it was level 6) for 1 1/2 - 2 minutes. Refrigerate for 1 hour. Meanwhile prepare the topping. Rinse the strawberries and remove the stems. Leave small berries whole and cut larger ones in halves or quarters. Place in a a small saucepan with the sugar. Mix the cornstarch with the lemon juice and add to the pan. Bring to a boil, then simmer 5-7 minutes or until the sauce has slightly thickened and the berries are tender. Serve topping warm or chilled. Makes 2 servings with a little extra sauce left over. Maybe on ice cream tomorrow?!

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Monday, June 23, 2025

Spicy Crispy Carrot Salad

This light, bright carrot salad is so simple to make with fresh crispy carrots, nutty pistachios and a zesty dressing highlighted with crispy chili oil!  

Ingredients:

3-4 carrots

1 tbsp fresh parsley, chopped

1/4 cup chopped pistachios

1/2 tsp black sesame seeds

1 tbsp chili crisp oil

1 tsp sesame oil

1 tbsp rice wine vinegar

1 tbsp soy sauce

Peel and cut the carrots. You can spiralize them, or ribbon them with a vegetable peeler or julienne your carrots in a snap if you have this little gadget! Add the parsley, pistachios and black sesame seeds then mix the rest of the ingredients together and toss together in a bowl. Let sit for 10 minutes or refrigerate for up to 4 days. Serves 2-4
Adapted from: theeastcoastkitchen.com

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Sunday, June 22, 2025

Chocolate Chip Protein Muffins

Creamy goodness of cottage cheese with sweet chocolate chips in every bite!

Ingredients:
1 1/2 cups all purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1/2 tsp salt
2 tsps baking powder
1/2 cup vegetable oil
1/4 cup melted butter
2 eggs
1 cup cottage cheese
1 tsp vanilla
1 cup chocolate chips 
First off, put the cottage cheese in a blender or mini food processor and blend until smooth. Remove from the blender and set aside. Whisk the flours, sugar, salt and baking powder together. Melt butter and add the oil along with the eggs, vanilla and blended cottage cheese. Mix the wet ingredients into the dry just until combined. Fold in the chocolate chips.  Fill paper lined muffin tins to 2/3 full. Bake at 375°F for 18-22 minutes. Makes 15 medium sized muffins

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Friday, June 20, 2025

Crispy Pan Fried Walleye

Fresh fish Friday with fillets given to us by a neighbour. Who doesn't like a good plate of fish 'n chips? 

 Ingredients:

1 lb walleye fillets

1/2 tsp salt

1 egg

1 tbsp milk

1/4 cup Panko bread crumbs

 1/4 cup flour

1 tsp Old Bay seasoning

1/4 cup vegetable oil

1 tbsp butter

Tartar sauce:

1/4 cup mayo

1 tbsp relish

1/2 tsp lemon juice

salt and pepper to taste

1/8 tsp dill seed, crushed

Start by patting the fish dry with paper towels. Mix the flour and salt together and coat the fillets. Let sit 10-15 minutes. Whisk egg and milk together in a shallow bowl. Mix Panko and Old Bay together in another shallow bowl or a bag. Take the floured fillets and dip in egg/milk then coat in Panko/Old Bay. Heat vegetable oil and butter in a skillet to 350/375°F. Cook fish for 3-4 minutes per side or until they flake easily with a fork. While the fish cooks mix the ingredients for the tartar sauce together. 

Serves 2-4


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