Starbucks Pumpkin Loaf

Tastes like the real thing but better for you! Oil replaced with fat-free Greek yogurt, reduced sugar, and made with a mix of white and whole wheat flour! Adapted from here.

Preheat oven to 350F.

In a medium sized bowl, mix

  • 3/4 C all-purpose flour
  • 3/4 C whole wheat flour
  • 3/4 C granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt

In a small bowl, whisk together

  • 2 eggs, beaten
  • 1 Cup canned pumpkin (NOT pumpkin pie filling!)
  • 1/2 C Plain Greek yogurt, fat-free or low-fat
  • 1 tsp vanilla

To top

  • Roasted pumpkin seeds

After mixing dry and wet ingredients separately, pour wet ingredients into dry and stir slowly. Do not over mix and stop as soon as there are no bits of dry flour left. Turn into a greased loaf pan, sprinkle pumpkin seeds on top, and bake for 50-60 minutes, or until an inserted toothpick comes out clean.

Best Chocolate Chip Cookies

These are the absolute best chocolate chip cookies I have ever made, time and time again. Enjoy! Makes ~16 cookies.

  • 1/2 C butter or margarine, softened
  • 1/2 C brown sugar, packed
  • 1/4 C granulated sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 C all-purpose flour
  • 1/2 C quick oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 C chocolate chips

Cream together butter, brown sugar and granulated sugar. Mix in egg and vanilla. Add flour, oats, baking powder and baking soda. Mix until evenly blended, and then stir in chocolate chips. Bake on a cookie sheet for 10 minutes.

Chocolate Brioche Pretzels

brioche pretzels


A labour of love… the time it takes to make these is so very worth it! Recipe from the Smitten Kitchen Cookbook. Makes 8 pretzels.


  • 1/3 C Milk
  • 1 tsp Instant yeast
  • 2 1/4 C All-purpose flour
  • 2 Tbsp Granulated sugar
  • 1/2 tsp Salt
  • 2 eggs, room temperature
  • 1/2 C Butter, room temperature
  • ~1 C Dark chocolate, chopped finely


  • 1 Egg
  • 1/2 tsp Salt
  • 1 tsp Water

Whisk together milk and yeast in a small bowl. In an electric mixer, use the paddle to stir together the flour, sugar and salt. Add eggs and yeast mixture, and stir on low until dough comes together. Turn up speed to medium, and mix for 10 minutes. Add butter, 1/3 at a time, mixing in between. Once well mixed, switch to the dough hook and knead on low speed for 5 minutes. Add chocolate and continue to knead until evenly distributed. Let dough rise in greased bowl covered with plastic wrap in a warm spot for 2 hours.

Pre-heat oven to 350. Split dough evenly into 8 pieces. Roll each piece into a long (~18 inch) rope, and twist into a pretzel. Place on cookie sheet, brush with glaze, and let rise again for 15 minutes. Brush with glaze again and bake for 12-14 minutes, until lightly browned.

Mango Chicken Curry

Mango curry

Red mango curry – adapted from Thug Kitchen. Serve with rice!

  • 2tsp cooking oil, divided
  • 2 chicken breasts (boneless & skinless), cut into ~1inch cubes
  • 1/2 yellow onion, chopped
  • Handful of green beans, ends removed and cut into ~1inch pieces
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 clove of garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp soy sauce
  • 2 Tbsp red curry paste
  • 1 can coconut milk
  • 1 C vegetable or chicken broth
  • 1 ripe mango, peeled and cubed
  • Juice from 1/2 a lime

In a medium frying pan, heat oil and stir fry chicken until cooked through. In a soup pot, heat oil and saute the onion. Add green beans, zucchini, and bell pepper and cook until veggies are soft. Add cooked chicken, garlic, ginger, and curry paste. Stir, then add soy sauce, coconut milk and broth. Bring to a simmer, then add mango. Cook until mango is soft (about 8 minutes). Add lime juice, stir and serve over rice!

*New & Improved* Tomato-free Slow Cooker Chili

SLow cooker chili

Updated October 2015! If you, like me, can’t eat tomatoes and are in need of a chili recipe to hold you over, look no further! This chili is chicken-based, is completely tomato-free, and feeds 4-5. Adapted from Spark Recipes.

  • 3 boneless, skinless chicken breasts (fresh or frozen is fine)
  • 1 yellow onion, diced
  • 1 green onion, diced
  • 1 red pepper, diced
  • 1-2 Carrots, diced
  • 2-4 white mushrooms, sliced
  • 1-3 cloves of garlic, minced
  • 1 tsp ground cumin
  • 2 Tbsp chili powder
  • 2-4 tsp Sriracha
  • Salt and pepper to taste
  • 1 can refried beans
  • 1 19oz can white kidney beans, rinsed
  • 1 19oz can red kidney beans, rinsed
  • 1 small can corn
  • 3/4 C chicken broth
  • Juice from 1/2 a lime
  • Fresh cilantro for garnish

Add all ingredients (except the lime juice and cilantro) to your slow cooker. Stir well and make sure the chicken is mostly covered by liquid. Cook on high for 3-4 hours, or low for 6-7 hours. Fifteen minutes before cooking time ends, shred the chicken breasts apart using two forks and stir. Immediately before serving stir in the lime juice and cilantro. You won’t beleive it’s tomato free!!

Creamy Chicken Soup

This recipe is a bit more fussy than soups I prefer to make, but it is definitely worth the extra steps! Makes approximately 5 servings. Original recipe from Cooking Classy.

  • 3/4 C wild rice/brown rice blend
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/4 C butter
  • 1 garlic clove, minced
  • 5 C chicken broth
  • 1 Tbsp fresh rosemary
  • 1/4 tsp dried oregano
  • salt and pepper to taste
  • 2 boneless, skinless chicken breasts
  • 1/2 C flour
  • 1 1/2 C milk
  • 1/2 C cream

Prepare rice according to directions. Meanwhile, in a large pot, melt ~1 Tbsp of the butter, and saute the vegetables ~5 minutes, then add the garlic. Add the broth, seasonings, and chicken breasts and bring to a boil. Make sure the chicken is covered in liquid, and boil for ~15 minutes, until cooked through. Remove chicken and shred into bite-size pieces (two forks work perfectly). Return chicken to the pot, and add the cooked rice.

In a medium sized sauce pan, melt remaining butter, and whisk in flour. Slowly whisk in milk and bring to a simmer. Stir until mixture thickens. Add to soup and let simmer until the soup thickens. Stir in cream and serve with rye bread!