Our New Blender: Rosie


Marc and I have been living together for over 3 years and we make tons of smoothies, hummus, dips, soups, etc. If you thought we would own a decent blender you thought wrong! After crazy gluing our blender back together on more than one occasion and dealing with constant leaks the little guy is going into retirement.

We found our new KitchenAid 60 oz Diamond Blender on sale at The Bay. I’ve decided to name her Rosie…partially because she is red and also because I want it to be strong like a mean Italian woman that worked at our local bakery when I was a kid.  Her power scared me, but she always got the job done and her food was always tasty!

We have been test driving it all week and everything seems to be working great (phew)! Although, I am having a hard time removing it from the stand. I’ll get the hang of it.

This blog post is dedicated to our old blender for being awesome and surprising us every time he worked. You lived a good life…and we ate better because of you. RIP!



We love yogurt and granola, but I have never been a fan of store-bought. It is full of sugar and doesn’t taste very fresh. The first time I made granola I was shocked at how easy it was. I also use this recipe on top of ice cream, cereal and in other baked goods.


  • 4 cups large flake (old-fashioned) oats
  • 1 cup raw almond pieces*
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup unsalted pumpkin seeds
  • 1/2 cup pure maple syrup
  • 2 tbsp coconut oil, melted (or the oil of your choice)
  • 1/2 tsp kosher salt
  • 2 tbsp chia seeds (optional)
  • 1 cup dried fruit***


Preheat oven to 350 degrees.

Line a baking sheet with parchment paper (or grease with butter), toss the oats, almonds, coconut, pumpkin seeds, chia seeds with the maple syrup, coconut oil, and salt.






Bake, tossing once, until golden and crisp, 20 to 25 minutes

Add the dried fruit, and toss to combine. Let cool.

*I buy whole raw almonds and chop them in a food processor

***I used dried cranberries this time, but any type of dried fruit will work.






Oven Roasted Tomatoes


Our friend Marieke made this for me at a cottage last summer and it has sense become a staple in our house. When we have a few tomatoes that need to be eaten you can almost guarantee that they are going to end up in the oven. I personally think there is nothing worse than a past-due tomato. The great thing about this dish is that you can serve it as a spread/dip with bread, in a salad, as a sandwich spread, or with a protein (Marieke usually serves it with thinly sliced steak…yum!). The tomatoes are full of rosemary flavour and almost buttery.


  • 3 tomatoes, quartered (we used Ontario vine tomatoes here)
  • A few large glugs of extra virgin olive oil (approximately 3 tablespoons
  • Sea salt and pepper to taste
  • 3 sprigs of rosemary (we were lucky to have some in our garden!)

Preheat the oven to 375 degrees.

Line a baking dish/tin with tin foil. Spread the tomatoes out in one layer. Drizzle the olive oil over the tomatoes and toss to coat. Sprinkle with sea salt and pepper. Lay 3 sprigs of rosemary over the tomatoes and make sure that the sprigs are coated in oil too.

Bake at 375 degrees for 45 mins basting the tomatoes twice.


Reduce the heat to 300 degrees and continue to roast for 30 mins (basting half way) or until the tomatoes start to caramelize. Be sure to check them every few minutes as some caramelization and colour is desirable for flavour, but you don’t want them to burn and start sticking to the bottom of the dish/pan. If you notice they start to stick you can add more oil or reduce the temperature.

Transfer the tomatoes to a bowl and mash with a folk.


Serve with fresh bread or toast. Or, use it in a dish of your choice.


Weekend of Awesome!

Badminton…Beer Can Chicken…Bubbly…Bonfire!

This past weekend we went to the Falls to see our dear friends, The Orsborns. You probably recognize them from our cooking competition events. We planned a weekend of “awesome,” which included a badminton tournament, BBQ and a bonfire. It was one of the best days we had all summer!

Congratulations to our winners!
GOLD: Adam
COAL: Nat (that’s right, I was winless, but loved it!)

A special thanks goes out to Nic for coordinating the tournament and keeping us all on our toes!

BBQ Feast

Last December Marc and I went to Prince Edward County on a weekend get-away. After a visit to Huff Estates we couldn’t pass up this Vidalescco Sparkling wine. It is delicious and went perfectly with the chicken.

This was our first time trying Beer Can Chicken. We kept it simple – salt, pepper, olive oil and beer! It is amazing what you can do with just a few simple ingredients because this chicken was delicious. It was moist and flavourful and we can’t wait to make this again.

We roasted a medley of potatoes, brussels sprouts, onions and garlic. This dish may have been a bit winter-inspired, but it sure was delicious.

Can’t go wrong with grilled tomatoes, mushrooms and blue cheese!

We also had an amazing Peach Pie courtesy of Carly’s mom. The crust was perfection and the peaches were very flavourful. Niagara has a Peach Festival every year and after eating this pie it reminds me why.

Can’t wait for our next Weekend of Awesome!

Everything You Need to Know About Strawberries

Marc and I love berries, especially on our cereal in the morning. More often than not we bring home some beautiful berries and they don’t even survive the day. I usually freeze them as they start to turn. Check out this great article on how to select, cook and freeze strawberries! (link) P.S. Serious Eats is an excellent website. I dare you to try to read it without drooling!

Banana Oatmeal Chocolate Chip Muffins

I have posted muffin recipes before, but they all tend to taste “healthy.” That is fine, but I love the idea of not noticing so much.  After many batches of muffins (Marc had no complaints!), I finally came up with this recipe, which I think is pretty darn tasty. They are great for snacks, dessert or even breakfast!

Makes 12 muffins


  • 3/4 cups whole wheat flour
  • 3/4 cups old fashioned oats (I used Quick Oats one time and it worked well too)
  • 2 tbsp. chia seeds
  • 1 tsp. cinnamon
  • 2 tsp. baking soda
  • 3 ripe frozen bananas, mashed *
  • 2 tbsp. honey
  • 1 tbsp. vanilla extract
  • 1 cup Greek yogurt (or 1/2 cup Greek yogurt and 1/2 cup unsweetened apple sauce
  • 1 egg
  • 1/4 to 1/2 cup of chocolate chips


Preheat over to 350 degrees.

Mix dry ingredients in a large bowl.

Mix wet ingredients in a small bowl. Slowly add the wet ingredients to the dry ingredients. Add chocolate chips last.

Pour the mixture evenly into a greased 12 muffin tin. I find that the paper cups stick to the muffins because there is not oil or butter in the recipe.

Bake for 18 – 20 mins.  You can test if they are done by inserting a toothpick into the centre of a muffin.  If it comes out clean they are ready.


*I freeze my bananas because the extra water makes for a moister muffin. But, you can use unfrozen bananas without any problems.

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