Breakfast before school…

A delicious spread on top of toast {l used english muffin} for the quickest out the door breakfast or even snack! It kind of tastes like pumpkin pie filling! {what a treat!}Trader Joe's Pumpkin Butter. Happy Wednesday!

Quick and Easy!

Fried Rice... and not just what you think...

Cook {according to rice package} equal parts of quinoa and rice. Pan fry with 1 cup chopped mushrooms, 1 tablespoon olive oil, 1 scrambled egg and garlic powder. Pack into a ramekin and place on a plate upside down hold for 15 seconds and remove the ramekin to create a rice tower.

currently snacking on…

Vanilla Dream from Ghirardelli... Just what it sounds like, it's vanilla dream!! White chocolate with vanilla beans!! Mmm... So good!

Halloween is just around the corner...

Look at what I saw at Save On today. It's a version of 'Coffee Crisp' for Halloween called 'Coffin Crisp' as the makers of Coffee Crisp {Nestlè} say, "same great taste, just for Halloween"

Avocados... My favorite "fruit"

If any of you don't know, on Sept. 21, I went to the Jason Mraz concert, Tour is a four letter word {thanks to Uncle Pierre who those tickets were from for my 9th birthday in May}. Some of you MIGHT not know who that is... Maybe you're wondering what this has to do with food, well, I'll get to that. ;) Anyways, Jason Mraz is my ALL time favourite singer/songwriter. He is a raw vegan and owns an avocado farm in San Diego. If any of you go to San Diego, there is a restaurant called Chipotle right by the farm and Mraz sells his avocados to them and they use them in their guacamole! Here is his website if you want to check it out, and I will post pics of the concert at the end of this post. www.jasonmraz.com


Avocado Mousse/CHOCOMOLE (by Jason Mraz)

1. Mash up 4 ripened avocados until they are like a mousse or a pudding texture
2. Add 1 - 2 cups of {really small}
chopped dates (2 scoops of pitted dates from the bulk section of grocery store)
3. Mix in 1 cup cocoa powder
4. Add 1 tbsp. vanilla
5. Put a few long pours of agave nectar to sweeten to liking

currently snacking on…

Mmmmm..... The simplest dessert panini you have EVER heard of. I'm not talking ANYthing fancy like, caramel chocolate spread or hazelnut-pecan butter... It's all things that you have {or if you don't, you should}.

BEST dessert panini

Butter or Margerine
Almond or Peanut Butter {see Nailah's Note}
Nutella {chocolate-hazelnut spread}
4 slices of multigrain bread

Spread butter on all slices of bread. On the other side of 2 slices, spread the nutella. On the other 2 slices put either of the nut butters. Put a nutella slice against a nut butter slice, do the same with the other 2 slices. Toast on a panini grill for 3 minutes.

Nailah's Note
If you or your child is allergic to nuts, replace the peanut butter and nutella with sunflower seed butter and biscoff spread.

Butter Pecan Cake.

Yes, it has been a long time since my last blog post. Maybe it's just back to school.. {probably.} You have been waiting right? So, here it is!

2 days ago I made a quick dessert in my favorite giant donut shaped cake pans I got for Christmas. {Thanks, Auntie Lin.} The cake is just a butter pecan cake. The frosting...? That's what makes it special.

Butter Pecan Cake with Blueberry Cream Cheese Frosting

Butter Pecan or Lemon Cake, batter prepared {see Nailah's Note}
1 can cream cheese frosting
3/4 cup fresh or frozen blueberries {thawed, if frozen}

Bake the cake as directed in a bundt pan. {If you don't have one, just use a regular square pan} Let cool for 20 minutes, in the mean time, make the frosting. Put the can of frosting in a bowl. Mash 1/2 cup blueberries in a separate bowl. {reserve the other ones whole for topping the cake} After you mash the blueberries, mix them into the frosting. Frost the cakes, if you have 2 cakes to put together, put frosting in between to “glue” them together. Frost the outside of the cake. When you are done frosting, top with the leftover blueberries. Then, you're done!