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Every January, I'm so ready leave anything behind that reminds me of the cold weather. I start dreaming of the sunshine and a warm beach. So naturally my muffin of the month this month is Pina Colada! What other muffin could better conjure up visions summer fun. Hope you enjoy these as much as my family does.

2 1/2c      flour

1/2          sugar (optional)

2tsp        baking powder

1tsp         baking soda

1/2tsp      salt


2            eggs

1/4c       canned coconut milk

1/4c       pineapple juice (from the can of pineapple)

3            mashed bananas (1 cup)

1/2c       coconut

1/2c       crushed pineapple

1tbsp     vanilla



Preheat oven to 375. 

In a large bowl combine the dry ingredients. In a separate bowl beat the eggs until frothy, then add the remaining wet ingredients. Add the wet ingredients to the dry and stir just enough to moisten. Too much mixing makes a tuff muffin. Fill lined muffin cups 3/4 full (I use a large icecream scoop) and bake for 20-25 minutes or until slightly golden.

Makes 12.


TIP- This recipe is easily made gluten free by simply swapping out the flour with a gluten free version such as Robin Hood or my favourite flour blend. You can also make this vegan easily by using an egg replacer. 


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