Calling this week Green was perhaps overly hopeful on our part when we created our March schedule. Of course it was St.Patrick's Day on Monday but we were also hoping there might be some green grass shooting up by now, a few green leaves unfurling. Yeah, not so much. Instead it's rather grey and slushy out and really not what you want from the first days of spring. But we won't let the weather stop us from eating our greens, will we?
This is an old recipe that's been given a sparkly new photo. I love this soup because it's packed with veggies, obvs, but the potato and cheese give it a comfort factor I'm still craving while it's chilly out. This is a great soup to whip on a Sunday afternoon. You could put it in a thermos for a school lunch (or a work lunch, for that matter) or serve alongside a grilled cheese sandwich for a super easy weeknight dinner. C.M.
I know that there are technically a few more days left of summer but to me fall begins on the first of September. And in Toronto, it really feels like it. The sun is still mostly shining but wind is little more insistent and some mornings I have to wear a scarf to do the school run. If I can ignore the fact that winter is right around the corner, I love fall. It's definitely my favourite time of year to cook. Lots of local produce in the stores and markets and it's not too hot to be hanging out around the stove. And my favourite thing to make? Soup. I put up a soup question on Facebook and promptly got six great ideas for soups. And the bonus of a biscuit recipe from Michelle Berry — will be trying them this week. Read more
It's no mistake that Green's Week begins on St. Patrick's Day. And while we were tempted to have a lovely recipe for green beer, we decided that healthy greens were a better way to go, being a family blog and all. If your household is anything like mine, then eggs are always a welcome part of any meal. Or a snack.
One of my all-time favourite snacks as a kid were devilled eggs. They're as 70's as mood rings and Shawn Cassidy but the last few years have seen a resurgence of them in trendy restaurants and, frankly, they couldn't be more kid-friendly. Once you've gathered all those cooked yolks into a bowl there really is no end to what you can whip into them. I've tired everything from Greek yogurt and herbs to tuna and diced peppers but, on this occasion, it was time to get some greens into the mix. I know you're thinking "She going to make me add kale again" but, hold the phone, you are wrong! Yes, your kale-loving friend has branched out. Today's devilled eggs have Scarlett's favourite little veg, the pea. And what pea doesn't love a flavour massage from mint? Honestly, these devilled eggs are not your 70's staple but they're as good as washing your hair with Gee Your Hair Smells Terrific shampoo, blowing it dry to look like the wavy wonder of Farrah Fawcett's mane in her infamous red bathing suit poster and then flipping it around a dance floor under a disco ball. Am I the only one who just got all those 70's references? Please tell me I'm not.
Last month Ceri made chocolate peanut butter balls for Chocolate Week and we featured them on Cityline. I'm not gonna lie but the Cityline crew (and a few other guests of the show) lost their minds over them. We snacked on them as we prepared them for our segment and then continued to gobble them up throughout the rest of the taping. By the time we left the studio, I ate about half a dozen and had gotten chocolate all over the studio and on a few of my fellow guests. After that day, I wanted to come up with a version that was slightly heathier–not mixing confectioner's sugar into the peanut butter–and equally as portable. After all, have you been reading all the latest news on the dangers of sugar like here in the Globe and Mail. I hadn't even read that piece and I wanted to omit the sugar. I think I'm a trend setter. Ok, you're right. I'm not.
Notice I didn’t say what’s so good about liver… because ewww and also, yuck. Oh wait, are the children in the room? Then I meant, no thank you and while I understand that Santa wants us to try a bite of everything offered at the table, I believe I will pass for now. Are they gone?
So no, not the liver you might eat (because reference above gagging) but the liver you currently house in your body and which is doing it’s best to chug through what nutritionists refer to as our “toxic load” inevitably accumulated throughout life via pesticides and chemicals we eat and breath inadvertently as well as the drugs, alcohol and sugar we take in, ahem, less inadvertently. Read more
Doesn't it feel like March break has already been going on for weeks? It does to me. Ben's about to go away on a long work trip so I'm feeling under extra pressure to come up with lots of things to do with the kids. We've got birthday parties to go to, play dates, day camps, and of course, baking. Here's one from the archives, Morning Glory Muffins. They're so good, I was really happy to make them again when I was in the studio with Maya. It's so good to get nice shots in these old posts. But of course I'm leaving in the original shots of Esme and Julian looking like absolute babies. Look at Julian's fat little hands?! I mean, honestly. Now excuse me, I think I have something in my eye.… C.M.
After months of having a baby in my arms most of the day, Julian is about to walk. Of course, he's been crawling for a couple of months but now he's constantly on the move, cruising and getting closer to two-footedness. And as much as this trend toward mobility means constant falls and bruises we're both enjoying the independence. It also means I can do more with Esme, which I've been missing a lot. After some negotiating — "Let's make a cake!" "How about muffins?" "No — cupcakes." "How about muffins?" "Okay, muffins!" — we decided to make Morning Glory Muffins. I like these as they're a good snack but healthy enough to be breakfast. Read more