Blueberry Walnut Buckwheat Muffins

Remember when I said “I make the best decisions when I don’t sit and dwell on them too much”? Well I was kidding myself. But we’ll save that story for another time. 

I got home from work the other day with the plan to go for a run, then make a quinoa chick pea salad and bake a new vegan muffin recipe I came up with. Needless to say, I skipped the run and went straight for the kitchen…and the wine. Read More »

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Gingerbread Loaf

An interest that I share with my two (almost three!) year old nephew is baking, or as he calls it “making“. I like to get creative, test new recipes and tweak old ones with my own personal touch. I love finding a recipe that is considerably unhealthy and filled with foods that are common food allergens such as processed sugars, gluten, wheat, dairy, etc. and challenging myself to turn the recipe into a delicious and nutritious masterpiece.  When I bake I let my creative juices flow and search for healthier alternatives for my family and myself. For me, it’s like a game or a challenge, and I’m determined to win!Read More »

Chocolate Raspberry Porridge

When I’m making a recipe I like to simplify things as much as possible. I like to enjoy my food and not have to stress or worry about carbohydrate counting or about how the food will affect my blood sugar levels. I like to incorporate foods that are high in fibre. When counting carbohydrates, the grams of dietary fibre are already included in the total carbohydrate count, but because fibre is a type of carbohydrate that your body can’t digest, it does not affect your blood sugar levels. As a type one diabetic, I always subtract the fibre value from the net carbohydrate count. Read More »