Category Archives: Recipes


2-3 servings (large ones)
5 cups vegetable stock (or chicken stock)
1 1/2 cups arborio rice
1 small onion (diced)
3-4 cups chopped vegetables (carrots, green beans, celery, peas, squash, whatever you have)
1/2-1 cup cheese (feta, parmesan, cheddar) grated
other flavour- pesto, lemon juice, cilantro, parsley- mix and match with your cheese and veggies
olive oil
Bring the stock to a boil in a covered pot. Cook the vegetables in the stock.
In a large pot, saute the onions in olive oil for about 5 minutes on medium heat. Add the rice and stir until it is thoroughly coated in oil.
Ladel one cup of the simmering stock and vegetables into the rice pan. Stir until liquid is absorbed. Repeat this step every few minutes until all of the stock is used up and the rice is tender but al dente
Remove from heat, add cheese and flavours and serve.
Cooking Instructions: 

Protein Bars

24-36 pieces
3 cups cereal & grain (rolled oats, puffed rice, wheat germ, wheat flakes, etc)
3 cups chopped dried fruit (currants, raisins, apricots, apples, etc)
1/2 cup seeds (sesame, hemp, sunflower, etc)
1/2-3/4 cup protein powder (both soy and whey work as long as its unflavoured and unsweetened)
1 cup corn syrup (honey doesn’t work)
1/2 cup peanut butter (sweetened or unsweetened)
1/2 cup white sugar
vanilla and cinnamon if desired
Toast cereal and seeds on a cookie sheet for approximately 10 minutes at 350 degrees. Stir frequently.
Mix chopped fruit, cereal and protein powder in a large bowl (a wok usually is large enough)
Heat syrup and sugar in a pan until it boils, reduce the heat to low and add peanut butter, vanilla and cinnamon. (you can do this step in a microwave)
Pour the syrup mixture over the other ingredients, mix together quickly.
Cooking Instructions: 
Spread the mixture out on wax paper, let cool, cut into squares. Work quickly, it hardens quickly.

Rhubarb Strawberry Coffee Cake

9×13 pan (or 2 8×8 pans.. it makes a lot)
3 cups flour (batter)
1 cup sugar (batter)
1 tsp each baking powder and baking soda (batter)
1 cup buttermilk (batter)
2 eggs, slightly beaten (batter)
1 tsp vanilla (batter)
1 cup butter (batter)
3 cups chopped rhubarb (filling)
3 cups strawberries (filling)
2 tablespoons lemon juice (filling)
1 cup sugar (filling)
1/3 cup cornstarch (filling)
3/4 cup sugar (topping)
1/2 cup flour (topping)
1/4 cup butter (topping)
Cook the filling ingredients (rhubarb, strawberries, lemon juice, sugar, cornstarch) until thickened. Cool.
Mix flour, sugar, baking powder, baking soda. Cut in butter until you have fine crumbs
Beat eggs, vanilla and buttermilk. Add to dry ingredients. Stir until just moist.
Blend topping ingredients until you have course crumbs.
Put 1/2 batter in a 9×13 pan (10×15 is even better). Spread filling over batter. Thin remaining batter slightly with a little buttermilk and spread over filling. Sprinkle crumbs on top.
Cooking Instructions: 
Bake at 350 degrees for 45-60 minutes.

Oatmeal Pancakes

12-14 pancakes
2 cups milk
1 1/2 cups quick cooking oats
1 cup flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 – 1/2 teaspoon salt
2 beaten eggs
1/3 cup oil
Pour milk over rolled oats, let stand 5 minutes (longer if you use slow cook oats)
Mix (or sift) together flour, baking powder, salt and sugar
Add beaten eggs to rolled oat mixture
Add dry ingredients to egg/oat mixture. Stir until just combined.
Fold in the oil, stir as little as possible
Cooking Instructions: 
Bake on hot, lightly greased griddle.

Blueberry Banana Loaf

1 9×5 loaf
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
1/2 cup butter (margarine or shortening works)
1/2 cup white sugar
1/2 cup brown sugar
2 tsp vanilla
3 eggs
2 ripe mashed bananas
1 1/2 cups berries (blueberries, saskatoons, huckleberries, etc)
Combine flour with baking soda, salt and spices
Cream fat, vanilla, and sugars in a separate bowl until emulsified
Add eggs to fat/sugar mixture and mix well
Mix in the mashed bananas
Add the flour mixture to the wet ingredients and stir until just combined
Fold in the berries
Place batter in greased loaf pan
Cooking Instructions: 
Bake at 350 F for one hour, or until toothpick comes out clean.

Spicy Parsnip Soup

4-5 large bowls
1 pound peeled, sliced parsnips
1 medium onion, chopped finely
1-2 sticks celery, chopped finely
2 cloves garlic, crushed
4 cups soup stock
1 tsp coriander
1 tsp cumin
1 tsp tumeric
1/2 tsp chili powder (or more to taste)
small amount of oil
Saute onions, garlic, celery in oil until softened. Add the spices and stir until fragrant (about a minute).
Add parsnips and stock to the pot. Cook on medium until parsnips are soft.
Puree the cooked soup, adding milk or cream if desired. Adjust seasonings to taste.
Cooking Instructions: 
Simmer for 10-15 minutes

Chocolate Chip Cookies

2-3 dozen cookies
1 cup butter or shortening
1 cup white sugar
1/2 cup brown sugar
2 beaten eggs
2 teaspoons vanilla
2 1/2 cups flour (I use whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
Mix first 5 ingredients in a large bowl (shortening, sugar, eggs, vanilla). Beat well.
Add flour, soda and salt and stir until blended
Add chocolate chips and stir
Drop cookies on to ungreased baking sheet
Cooking Instructions: 
Bake at 350 F for 8-10 minutes. Less time for small cookies.