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March's muffin of the month is one of my absolute favourite breakfasts! Morning Glory muffins are filled with all the goodness you should be fuelling yourself with for a positive and productive day. I'm sharing the recipe with you below, but in truth my morning glory muffins are rarely the same from recipe to recipe. I use what I have on hand, if I don't have apple sauce I'll use crushed pineapple, if I don't have bran I'll just use more oatmeal, I've run out of milk I use orange or apple juice get the drift. So have fun making these, use your imagination!

Preheat Oven to 350 degrees.

1 1/2c flour

1/2     oats

1/2c   bran

1/2c   sugar

2tsp   baking powder

1tsp    baking soda

1/2tsp  salt

1tsp    cinnamon

1/4c    dried cranberries

1/4c    raisons

1/4c    pumpkin seeds

1         orange (peeled and cut into small pieces)

pinch fresh ground nutmeg


2       eggs

1/2c   milk

1tbsp vanilla

1tbsp molases

1c       shredded carrot

1         banana (mashed)

1/2c    apple sauce

1/2c    plain greek yogurt

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 gluten-free flour or my favourite flour blend . You'll also have to replace the wheat-bran with additional oats or use oat-bran or rice-bran instead. You can also make this vegan easily by using an egg replacer and juice or nut milk in place of regular milk. In place of the yogurt just add additional apple sauce.

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