Monthly Archives: January 2014

Oatmeal Coconut Chocolate Chip Cookies

I’m not very adventurous. I like what’s known and familiar. But I also like these cookies. They are familiar–chocolate chip cookies!–but with a surprising coconut twist. The coconut gives the cookies a deeper, more complex flavour than your run-of-the-mill chocolate chip cookies. The coconut and oatmeal combine to give them a wonderful, chewy texture. You […]

Cauliflower Quinoa Salad

Kate at Cookie and Kate posted this amazing-looking coconut curry quinoa dish this week. While salivating over it, I wondered about other ways to combine quinoa and raisins and vegetables. Inspired by Cookie and Kate’s recipe, I’ve come up with this quinoa salad. Serve it luke-warm, by itself, or cool, over spinach or arugula. Cauliflower […]

Banana Walnut Breakfast Cake

This cake is only slightly sweet, is made with whole grains, contains no oil or butter, and is packed with bananas and nuts, which makes it appropriate breakfast food in my books. The caramelized walnut-sugar streusel is candied and crunchy, contrasting with the soft, barely sweet cake. Made using only whole wheat flour, the cake […]

Cinnamon and Vanilla Baked Oatmeal

I love this baked oatmeal on winter mornings. It is warm and filling, and, with hints of vanilla and cinnamon, it tastes decadent and sweet. It’s also great fuel for an afternoon run. This recipe feeds 4 people, so it’s perfect for a family or for a couple (just bake 4 ramekins and store 2 […]

Mushroom Soup

January is a month for warm, healthy soups to counter the cold weather and the holiday over-indulgence. I’ve lightened up the classic cream of mushroom soup by using only a little cream and omitting the butter. The result is an earthy, salty broth filled with chewy mushrooms that add a nice texture. On a note […]