We have a lot of carrots and parsnips in our fridge right now. I mean a lot. We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables. We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly. But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use. Continue reading
It’s maple syrup season! Maple syrup has been called the first agricultural crop of the year in maple producing areas. It heralds the start of spring, and this felt particularly fitting today as we changed the clocks ahead and we gain an hour of daylight in the evening. It was also fitting for the great weekend full of sun and warm weather we experienced. What better way to celebrate than maple and walnut pie? There may still be a few snowfalls and a week and a half on the calendar until the official start of spring, but in my mind it began this weekend. Continue reading
Winter is a great time to get creative with root vegetables, including for breakfast. Here is another muffin recipe that is healthy enough to eat for breakfast, like the Cranberry Almond Chocolate Chip Muffins I posted back in November. This recipe has no added sugars whatsoever, and is tasty enough with the sweetness from the fruit and carrots, but next time I would add a tablespoon or two of honey just to add a tad of sweetness that I think will bring out the flavours better. Continue reading
I was craving something sweet and indulgent for breakfast this morning, so I came up with this Puff Pastry Apple Tart. I cheated and used frozen puff pastry, and it was made even simpler since I had a bag of leftover crumb topping in my freezer from some baking I did over the holidays. I’ve made savory tarts like this many times in the past, like this one with chard and leeks, but this is my first time attempting one with a sweet topping. It was delicious and exactly what I was craving. Continue reading
I love dessert for breakfast. When I bake muffins I make them as healthy as I can so I don’t feel guilty eating them for breakfast. Oil and butter can be swapped for apple sauce, mashed banana or Greek yogurt (or some combination thereof). Sugar can be reduced, especially if using banana as it has naturally occurring sugars. Nuts and/or seeds are added for an extra protein boost. White flour is swapped for a combination of whole wheat and Red Fife. Oats or other grains are added. Fruit is increased.