Creative sandwich fillings & cracker toppers – leftovers reinvented!

Thai Pork Meatballs + Sweet Chili Sauce – I like to serve mine in lettuce cups!

Creamy Potato Soup – that tastes like a luscious baked potato in a bowl. Bacon, green onions & cheddar optional!

Grandma’s Lemon Pudding Cake – a light an airy sponge cake atop luscious, puckersome lemon pudding.

Thai Peanut Sweet Potato Soup

Mini Cherry Cheesecakes with graham cracker crusts.

Classic Nanaimo Bars

Chocolate Cherry Granola + the secret to getting lots of clusters in homemade granola!

Peanut butter cookie oatmeal + a definitive guide to different kinds of oats.

Fluffy, tender Maple-Almond Pancakes- and they’re gluten free! Made with almond flour & brown rice flour.

Homemade English Muffins: Chewy, full of nooks and crannies, and so easy to make. They’re no-knead!

Fragrant lamb-stuffed peppers in spiced tomato sauce with mint and cinnamon.

Turkey Chow Mein Casserole- creamy and crunchy, it’s my favourite way to use up Thanksgiving leftovers!

Biscuit-topped Chicken Pot Pie

Crisp-tart apples and tangy cheddar pair up in this comfort food sandwich – perfect for an autumn lunch.

Whole wheat oatmeal raspberry scones

Wild rice salad bejeweled with cranberries, pecans and parsley.

Salted Chocolate-Peanut Butter Marshmallow Squares

Perfect iced coffee in 10 minutes, from brew to chill.

Roasted strawberry buttermilk ice cream. A rich, silky philidelphia style eggless ice cream with corn starch as the thickener.

Classic vinaigrette recipe + the right ratio to adapt it a million ways. Also, how to perfectly dress a salad.

Frothy Watermelon Milkshakes – from a recent trip to Thailand.