{GOOD EATS: chocolate zucchini loaf}

Guys I just had to pass along this recipe. It’s so good that I made twice in two days! Plus everyone seems to have zucchinis laying around that they don’t know what to do with. 


I took this original recipe and cut out much of the sugar, upped the whole wheat flour and made it a loaf rather than a cake and ditched the glaze all together. It’s super easy and it’s absolutely delicious. I pretty much guarantee you will love it.   

INGREDIENTS:
• 2 medium or 1 large zucchini
• 5 tbsp cocoa powder
• 2 tbsp soft butter
• 3 eggs
• 3/4 c. sugar
• 1 1/2 c. applesauce
• 1 tbsp vanilla
• 1 c. all purpose flour
• 1 c. whole wheat flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon

INSTRUCTIONS:
• preheat oven to 350 degrees
• grate zucchini and spread out on tray with paper towel to absorb moisture. Leave for at least 30-60 minutes.
• combine sugar, eggs, applesauce, zucchini, butter & vanilla until mixed well
• add all the remaining dry ingredients (flour, baking soda, salt, cinammon, cocoa powder)
• stir until all ingredients are thoroughly combined then place in well greased loaf pan
• cook on middle rack for 60-70 minutes until toothpick comes out clean

* makes one large loaf



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{ DRINK UP: cocktails from your herb garden }


This long labour day weekend may mark the beginning of the end for summer but it’s not over just yet. Use this long weekend as an excuse to try some new summer cocktails. What’s more seasonal and fresh than pulling ingredients from your own herb garden? Here’s five cocktail recipes that use common summer herbs to help you drink away your end of summer time blues. 


RECIPES

{good eats: no bake treats}

I had the pleasure of writing my first guest blog post last week for the delicous blog Creative Juice run by the talented macaron-making extraordinaire Mindy Starr (check out her book!). Mindy and I met at the Alt Design Summit in San Francisco and I was honoured when she asked if I would be her guest. I decided to do a roundup perfect for summer – no bake recipes. Enjoy!

I love food! I love how food brings people together – cooking it, sharing it, eating it, gifting it, talking about it, and mostly just enjoying it. I’m not sure about your summer but mine has been pretty busy with BBQ’s, picnics and cottage weekends where a good dessert dish is always popular. What’s not so great is using your oven on a hot, sunny day. Well you’re in luck because I can help you with that hot and sticky situation with a roundup of 10 delicious no bake recipes.

We’re not just talking rice krispie squares and fruit smoothies here, there’s some seriously fancy-looking desserts. I’m a sucker for lemon, which is why it’s my #1 but there’s something for every kind of sweet tooth.












RECIPES: 1/2/3/4/5/6/7/8/9/10

Mouth watering a bit? Time to ditch the oven and get baking. I would love to hear & see your sweet successes on Instagram or Twitter. Happy baking…wait, happy NO baking!

{GOOD EATS: fresh summer salad recipes}

Summer in Ontario means lots and lots fresh vegetables that are in season and grown locally. I enjoy cooking but I often get bored, even of a favourite recipe. When I cook at home I try and be healthy because there’s just too many opportunities not to be when I don’t. So with fresh seasonable veggies, lots of sunshine (finally!) and bikini season upon us I thought I would share 10 new salad recipes for you try. Any of these would also make a great dish to bring or serve at a summer BBQ. 

RECIPES:
1/2/3/4/5/6/7/8/9/10

{GOOD EATS: illustrated recipes}

They say don’t play with your food, but what about turning it into art? How fun are these illustrated recipes from Claudia Pearson Illustration?!? I think having just one would add a great punch of colour to your kitchen but imagine having a bunch of them (9″x12″) on a wall……super fun! They would work in a clean & simple kitchen or fit right into a colourful & eclectic space. It’s all about the frame – this collection would look totally different in a white frame with white matting compared to a simple black frame without a matte. 

I’m not so sure there’s enough detail to actually use the recipe (is that 1/2 tsp. of salt or sugar?)  unless you’re a true freestyle chef but they sure do look nice. 


 

Go on and pick one up from her Etsy shop.  

{GOOD EATS: time for strawberries}














We’re lucky enough to have access to fresh fruit all year long but there really is nothing like having locally grown fruit when they’re in season. The flavour is sooooooo much better. Here in Ontario that means it’s time for strawberries! So whether you make a day of it and pick them yourself or just stop by your local store or farmers market, here’s 10 great sweet and savoury recipes to inspire you. I personally am dying to try the Strawberry Pistachio Semifreddo (#10)…I’ll let you know how that goes. Do you have any favourite strawberry recipes? 

RECIPES: 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10

{good eats: shrimp on the barbie}

Living by yourself has it’s pros & cons. Only having to worry about yourself for dinner is both a pro and a con. Pro – I can make whatever & eat whenever. Con – I usually get lazy. I’m trying to break my cooking rut recipe rotation (say that fast 5 times). I was flipping through one of my many cookbooks the other day and came across this recipe that just felt right for the sunny day we were having and I happened to have all the ingredients – which is key to not falling in the lazy trap. 

The recipe: Rum-Glazed Shrimp and Mango from Martha Stewart’s Everyday Food cookbook.




I added a few little twists of my own (in pink) like some finely chopped garlic and my own chili oil to give it a little spice. You get a nice sweet & hot contrast with the chili oil.



What you’ll need:

  • 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
  • 1/4 cup dark rum
  • 3 tablespoons dark-brown sugar
  • 1 tablespoon finely grated, peeled fresh ginger
  • finely chopped garlic to taste
  • 1 1/2 teaspoons cornstarch
  • 32 medium shrimp, peeled and deveined
  • Coarse salt and ground pepper
  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
  • 2 tablespoons vegetable oil, plus more for grates (I used chili oil to add a little spice)
See the full directions on Martha’s site here.





























And voila! A delicious and healthy meal. I put it over a salad but you could also serve with brown rice for a heartier meal.