Thursday, October 20, 2016

Crockpot Chicken & Leek Stew

Serves: 6

           9    chicken drumsticks, skin removed

Add all ingredients to a crockpot and cook on high for 4 hours or on low for 8 hours.

Adapted from:

Thursday, September 29, 2016

Best Pancakes



  1. Beat egg until fluffy.
  2. Add milk and melted margarine.
  3. Add dry ingredients and mix well.
  4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
  6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  7. When bubbles appear on surface and begin to break, turn over and cook the other side.

Thursday, September 15, 2016

BOMB Coconut Curry!!


  • 1 large onion, cut into 10 wedges

  • 1 red bell pepper, cored and cut into squares

  • 2 tablespoons (30 ml) olive oil

  • 1 1/2 lb (675 g) skinless, boneless chicken breast, cut into cubes

  • 2 cloves garlic, finely chopped

  • 2 teaspoons (10 ml) chili powder

  • 2 teaspoons (10 ml) curry powder

  • 1/2 teaspoon (2.5 ml) ground turmeric

  • 1 can (398 ml/14 oz) coconut milk

  • 1 tablespoon (15 ml) honey

  • Salt and pepper


  1. In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and gold-coloured. Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
  2. Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes. Adjust the seasoning.
  3. Serve with basmati rice.

Saturday, April 2, 2016

Debbie's Crockpot Chili



Recipe on found here

  1. Mix together seasoning mix.
  2. Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
  3. In a skillet, cook ground beef until no longer pink.
  4. Drain.
  5. Add onion and 3 tsp of seasoning mix.
  6. In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
  7. Place the other can of beans in a blender and process until smooth.
  8. Add beans and meat to the crock pot.
  9. Stir together.
  10. Cook on low for 6 to 8 hours.

Wednesday, March 23, 2016

Aussie Bites

ReAdapted from: The Stay at Home Chef


  • 1 3/4 cup rolled oats
  • 1/4 cup dried apricots
  • 1/4 cup raisins
  • 1/4 cup ground flaxseed 
  • 1/4 cup unsalted sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup cooked quinoa 
  • 2 tablespoons chia seeds 
  • 1/4 tsp baking soda
  • 1/4 cup honey
  • 1/4 cup unsalted butter, melted (or 1/4 cup coconut oil to make it vegan)
  • 1/4 cup canola oil
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Lightly grease a 24 count mini-muffin pan.
  2. Pour 1 cup of rolled oats into a food processor. Process for about 1 minute until oats are pulverized.
  3. Add in the remaining 3/4 cup rolled oats, sugar, dried apricots, raisins, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until apricots and raisins are in small bits. 
  4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.
  5. Divide batter among the prepared muffin tin.
  6. Bake in the preheated oven for 10 to 12 minutes until golden brown (I do 10 tops).
  7. Remove pan from oven and let cool in pan on a wire cooling rack for 10 minutes. Remove muffins from tin and let cool completely on the wire rack. 
  8. Once completely cooled, store in an airtight container for 4 to 5 days.

Tuesday, February 2, 2016

Crockpot Mushroom, Barley & Lentil Soup

  • 6 cups vegetable broth
  • 1 cup water
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • ¾ cup pearled barley
  • ¼ cup brown or green lentils
  • 16 oz button mushrooms, chopped
  • 2 bay leaves
  • 1 tsp thyme
  • 1¼ tsp salt (or to taste)
  • Freshly ground black pepper
  1. Place all ingredients in a crockpot. Cook on high for about 3 hours, or until grains are cooked through and vegetables are tender. Season with salt and pepper to taste.