Today I was writing about how lucky I am to be surrounded by so many supportive people, and it got me thinking. When I agreed to marry my now-husband, and move away from our family and friends, to live the military life, I didn't know what to expect. It was a big change, I was excited to be moving somewhere new with my husband and starting our family together; on the other hand, I was moving away from my support system, my family, my friends, my job. Everything I had spent twenty-five years growing with, that was once just a quick walk or drive down the road, was now a long drive down several highways, and a quick phone call away. That's scary, but do you know what? I am so happy I took that leap of faith with my husband.
I love our life where we are, in our home, with our own little family, with our new friends, in a new town - this is our life. This is not to say I don't miss our friends and family back in our hometown, because I do, but I make the most of what is give…
Coconut Crusted Tofu is hands-down, my favourite way to enjoy tofu. I used to be a ‘tofu-hater’ until I tried fried Coconut Tofu for the first time, and since then, I have played with a recipe until I created what is now my go-to favourite for Tofu night. Here is my recipe for Coconut Baked Tofu:
Ingredients: 1 Block of Tofu Marinade: 3 Tbsp Soy Sauce 1 Tsp Chili Sauce 2 Tbsp Lime Juice 2 Tbsp Brown Sugar 1/4Cup Water Coating: 2 Tbsp Whole Wheat Flour 2 Tbsp Corn Starch 1 tsp Baking Powder 1/4 Cup Cold Water 1/2 Cup Shredded Coconut 1/2 Cup Breadcrumbs Instructions: Cut tofu into cubes or rectangles. Press tofu between paper towels to squeeze out water. Mix the Soy Sauce, Chili Sauce, Lime Juice, Brown Sugar, and Water, in a shallow container. Add tofu and ensure that each piece is sitting in the marinade. Let sit for 1-2 hours, flipping halfway to ensure both sides soak up flavour.
Preheat oven to 350’ In a small bowl, mix together Corn Starch, Flour, Baking Soda and Cold Water. In another bowl, mix t…
These toddler muffins taste just like chocolate chip banana muffins, except they are loaded with vegetables! I love the pink hue the batter makes, and I love eating them even more.
Here is my recipe for Sneaky Veggie Muffins:
1 Small Beet (Peeled)
1 Cup Spinach
2 Ripe Bananas
1/4 Cup Vegetable Oil
2 Cups Whole Wheat Flour
1 1/2 tsp Baking Powder
3/4 Cup Chocolate Chips Instructions:
Preheat oven to 350'
In a blender or food processor, blend together the beet, carrot, spinach, bananas and oil.
Pour into a large bowl then mix in the flour and baking powder until combined.
Stir in the chocolate chips.
Scoop into non-stick or parchment lined mini-muffin tins, and bake at 350' for 20 minutes.
Let cool, and enjoy!