Happy Fourth – Breakfast Edition

I hope you all enjoyed the fourth! It was super hot and humid in NH this year, but we stuck by our family tradition of attending our lovely town parade.  Luckily, we found a great shaded spot to view from.  After the parade we napped and then headed to a friends house for a small cookout and pool time.  Perfect Fourth midweek day.

I wanted to share with you these cute Red, White, and Blue Pancakes I made for breakfast for a special Independence Day treat in case you are looking for some inspiration down the road.

I am very excited – I found this food coloring at Whole Foods a couple weeks ago when making my daughters favourite mint chocolate cake for her birthday.  I really wanted a green frosting, but refuse to buy artificial coloring dyes (you can roll your eyes at me).

These dyes were perfect! They weren’t too crazy in price and the colors were very bright.

Check out the ingredients in this one though! Simple. Natural. Perfect.  These worked great but of course you cannot buy just one color, so I used the blue and red ones for our festive pancakes.


I made red – chocolate chip, white – banana, and blue – blueberry! You can follow your favourite pancake recipe.  If you are looking for a new recipe, feel free to comment below and I would be happy to share mine with you!

When the batter is complete, divide it into three separate bowls and mix in a half packet of the red dye into one, and the blue dye into the second (you may need to adjust the amount of dye in order to get your desired effect).  Then, add a small scoop of whatever filling you choose after you pour your batter onto the griddle or pan, and cook as usual.  Easy Peasy.

Look how excited my son was for his red chocolate chip pancakes.


Here is the final product. Yum! I hope you enjoyed your fourth my friends, and make the most of the summer that is remaining 🙂


Perfected Vegan Mac n Cheese

I call myself an “On again, Off again Vegan”.  I know.  It’s silly.  Usually you either are, or you’re not.  For the last month I have been strictly plant-based Monday morning through Friday evening (little to no processed foods included, per the true plant based definition) and then the weekend, anything goes.  I have found that even on the weekends though I am limiting animal products, sugar, and processed foods because I currently don’t have a strong taste or desire for those things!

5 years ago when I first tried a vegan lifestyle, I experimented with some vegan mac and cheese recipes.  A lot of the ones out there were super complicated and required you to do things like soak nuts, or puree sweet potatoes.  First, ew.  Second, no thanks.  Or, on the other hand, they would use highly processed, vegan cheeses.  After five years, I finally have done enough learning and tweaking to say that I have created a vegan mac and cheese recipe truly worth trying.  Please, please do.  The ingredient list looks long but I promise you, it is so simple, and if you are already vegan you probably have most or all of these ingredients any ways.

Here it is!

Perfected Vegan Mac n Cheese

Yield: 4 servings

Prep time: 5 minutes

Total time: 25 minutes


1 lb pasta

3 tablespoon vegan butter (I like Earths balance – the red one)

3 tablespoon flour

2 ¼ cup vegan milk (I prefer SoDelicious unsweetened coconut milk)

2/3 cup nutritional yeast

1 teaspoon white miso

2 tablespoon tahini

2 tablespoon white wine

1 teaspoon Dijon mustard

½ teaspoon garlic powder

¼ teaspoon each of turmeric, paprika, and nutmeg

1 teaspoon salt

Pepper to taste


Frozen peas and corn


Boil pasta according to directions.

In a separate pot, melt butter over medium heat until melted.

Add flour and whisk, creating a roux.

While continuing to whisk slowly add milk.  Let heat for a couple minutes.

Add all remaining ingredients whisking between each one.

Allow sauce to heat to simmering and then reduce heat and allow to thicken a little while pasta continues to cook.  Make sure to whisk every so often, and don’t expect it to get very thick (you don’t want it to anyway).

When pasta is done, drain, and gently stir into the sauce.  Add heated, frozen-veggies if desired.

Voila!  Creamy, cheesy flavored, comfort food: the best vegan mac and cheese you could ever have.



Quiche Rhiannon

This quiche recipe is pretty tasty!  One of the things I love about it is that in its simplicity, yet very good flavour and texture, it is easy to do all sorts of variations for fillings.

Last night, we made one in our personal favourite way: with swiss chard, and summer squash (and it’s the ONLY way I will eat swiss chard!).  We also added a leek this time, as I wasn’t sure what else I might be using the leek for.  One time I brought this version to our monthly Sunday Morning Zeal Meal, a monthly sharing of a huge meal and relationship with one another at our church.  That particular morning, I threw a couple sliced mushrooms in the pan with the onion and OMG the compliments that morning were endless.  Quiche can be so fun, and creative! Goodbye, Lorraine.  Hello, Rhiannon!

This make one large quiche, so I would not go over the suggestions, and if your eggs are on the large side or you’re planning to add a lot of filling I would cut down to four or five eggs.

Quiche Rhiannon

Yield: 6 to 8 servings

Prep time: 20 minutes

Total time: 90 minutes


Single pie crust, either store bought or homemade is fine. If you want a simple homemade recipe, comment below!

1 tablespoon of butter

1 large onion, diced

2 cloves minced garlic

6 medium eggs

¾ cup of half and half (or milk product of your choice)

1 cup of shredded cheese of your choice

½ teaspoon each: salt, ground mustard

a scant ¼ teaspoon each: paprika, nutmeg, black pepper

Variations: I would add ½ cup to 1 cup per ingredient depending on how many I am adding

Diced ham, crumbled/cooked bacon, peppers, mushrooms, feta cheese etc


Preheat oven to 375

Place pie crust into an ungreased pie plate.

Sauté the onion in the butter over medium heat for 9 minutes, lightly sprinkle salt and pepper over the onion as cooking, and add the garlic in the last minute or two. Allow to cool.

Whisk together the eggs, and cream.

Add the onion, cheese, seasonings, and any other add-ins.

Pour the mixture into your pie crust.

Bake for 45 to 60 minutes until set. (this may vary slightly depending on what add-ins you have, ie. The more veggies the longer it may need to cook)

Allow to rest for 10 minutes before cutting.

This can be eaten warm, cold, or room temperature.  Voila! The beauty of quiche.

Serve with orange slices, a fresh garden salad, or bacon and potatoes.

Here is my swiss chard variation

Added Ingredients:

One small each: zucchini and summer squash, peeled and diced.

One bunch of swiss chard, stems separated from leaves.  Stems diced, leaves torn.

4 to 5 minced garlic cloves

¼ cup shredded parmesan cheese

Follow all previous directions but adding these:

After 5 minutes of the onion sautéing, add the chard stems and the squash.  Sauté for another 5 minutes. Add the chard leaves and sauté for 3 to 4 more minutes, until the leaves are soft and darkened.

When adding ingredients to the egg mixture, include the extra garlic, and the parmesan cheese.

Proceed as previously directed.




Almost Famous Pumpkin Chili

I am so excited to share this recipe with you.  Everyone loves this chili. I mean everyone.  I have yet to meet someone I’ve given this to whom hasn’t raved about it.  Next time you want to change up your chili night try this. Pumpkin and the accompanying seasonings may sound strange with chili,  but I assure you, it is a match made in heaven.

This chili is very simple!  And there is room for flexibility.  Make it meatless and simply add an extra can of beans or some fresh chopped zucchini.  I have done that many a time.  I also have used chili sauce to make it easier! Just cut the tomato sauce, brown sugar, chili powder and salt in half as well and omit the vinegar.  If you like it spicier, just add some diced jalapeño with the onion and meat, or a small can of chilis with the beans and corn.

Almost Famous Pumpkin Chili

Yield: 8 to 10 servings

Prep time: 15 minutes

Total time: 1 hour 15 minutes


1 pound ground meat (I use chicken or turkey but beef is great too)

1 chopped onion

2 cloves garlic, minced

1 cup canned pumpkin

28 or so ounces of canned diced tomatoes

15 ounces or so of kidney beans, drained

8 to 12 ounces frozen corn

15 ounces or so of canned tomato sauce (the kind without seasoning)

¾ cup water

¼ cup vinegar

3 tablespoons chili powder

1 teaspoon cinnamon

½ teaspoon ginger

¼ teaspoon ground cloves

¼ teaspoon nutmeg

2 tablespoons brown sugar

2 teaspoon salt

1 teaspoon pepper


fullsizeoutput_358aBrown the meat and onion in a pot over medium heat, adding the garlic in the last minute or two.

Add all remaining ingredients and mix well

Bring to a boil then cover, reduce heat and simmer for an hour.


Serve with cornbread, fresh diced onion, jalapeño, avocado, cilantro, sour cream, and/or cheese. So good.


My Great Grams Crepes

Good morning Friends! I was so happy when my children asked for crepes for breakfast this morning, because A. They are a simple treat to make, B. They are delicious and C. It gave me an amazing opportunity to share this recipe with you!

My maternal family is very French Canadian.  And I love that influence in my life, and in my cooking.  Crepes, and french toast, were the norm for breakfasts at Gram and Great Grams house.  Some of my earliest memories include these meals shared with family.  My mom and her two sisters will still bicker (in the loving way the french do) to this day about this recipe but its funny because in the end they all agree on it!

This morning my kiddos and I filled them with chocolate chips or we spread the with butter and sprinkled brown sugar before rolling them up! That was one of my Grams favourite ways to serve them.  just like my Gram did – butter and brown sugar.

I also like to serve this savory, my personal favourite, rolled up with scrambled eggs, a sprinkle of cheese, and salsa.  YUM!

My Great Gram’s Crepes

Yield: 8 to 10 crepes

Prep time: 5 minutes

Total time: 30 minutes



2 cups flour

3 eggs

2 cups milk

1/2 teaspoon salt

(If you want to cut the recipe in half, use 2 eggs and everything else can be halved)


Whisk together the eggs and milk.  Gradually add the flour.  Add the salt.  If the consistency seems a little too thick, such as pancake mix, add more milk slowly until you get a thinner consistency.

Heat a pan over medium heat.  You can buy a specific crepe pan but I just use an extra-large pan with room for the batter to spread.  Spray the pan with oil, or use shortening if you prefer them a more golden brown, like Gram did.  Tilt and rotate the pan to spread batter as thin as possible.

Use approximately ¼ to ½ cup of batter per crepe.

Depending on how hot the pan is, cook for one to two minutes per side, until browned.

These can be filled with savory ingredients like ham, turkey, cheese and spinach or sweet fillings like fruits, chocolates and ice cream.

Or serve them as is with butter, real maple syrup and powdered sugar on top.

Beef and Rice Enchiladas

Yield: about 7 servings

Prep time: 20 to 25 minutes

Total time: 50 to 60 minutes


¾ pound ground beef

1 onion, diced small

2 cloves garlic minced

½ teaspoon oregano

½ teaspoon salt, ½ teaspoon pepper

1 teaspoon chili powder

1 cup cooked rice

1 jar/can of enchilada sauce (if you have a great homemade recipe for that I would love for you to share it with me in the comments below!)

2 cups shredded cheddar jack cheese

15 corn tortillas

if desired, diced jalapeño

handful of chopped cilantro

Directions fullsizeoutput_3533

Preheat the oven to 350

Sauté the onion and meat until brown.

Add the seasonings, 3 tablespoons of the enchilada sauce, and the rice.

Stir well and cook 1 to 2 minutes more.

Remove from the heat.

Put a ¼ cup of enchilada sauce in the bottom of a 9 by 13 pan

Fill 1 tortilla at a time with a spoonful of filling, a sprinkle of cheese, and some jalapeño if desired.  Roll it as tight as possible and place the enchilada smooth side up in the pan.  Line them tight together to have room for all of them

Pour the remaining sauce over the enchiladas and sprinkle the reaming cheese.

Bake for 25 minutes.

Serve with cilantro, sour cream, and/or guacamole!


Warm and Creamy Chicken Noodle Casserole

This casserole reminds me of my days working at the Red Arrow Diner in Manchester and Milford NH.  If you’re ever there, check them out.  Their whole basis was comfort food, and this recipe is no different.  This casserole is the ultimate comfort food, and my kiddos even love it.

I tend to make my own cream of [fill in the blank] soups, but feel free to use canned.  If you are interested in my cream soup recipes please comment below and I would be happy to share those also! They are pretty simple and perfect, in my opinion.

Also, if you want to save time and energy, go ahead and use frozen carrots instead of fresh ones.  Just throw them in with the frozen peas at the end.

Warm and Creamy Chicken Noodle Casserole

Yield: one 9 x 13 baking dish

Prep time: 15 to 20 minutes

Total time: 1 hour



2 tablespoons butter

3 to 4 carrots diced small

¼ to ½ onion diced small

2 cloves garlic minced

8 ounces egg noodles, boiled according to directions

2 cups cooked and shredded chicken

10 oz cream of chicken soup

10 oz cream of mushroom soup

1 cup of half and half

1 cup frozen peas and/or corn

1 teaspoon of salt and ½ teaspoon of pepper

¼ teaspoon of thyme

½ teaspoon parsley


Preheat oven to 350

Sauté the carrots and onion in the butter until soft, adding the garlic in the last minute or two. Allow to cool for a couple minutes.

Mix all the ingredients in a large bowl. Stir gently, but well.

Grease a 9 x 13 baking dish.

Put the mixture into the baking dish, spreading to cover the bottom of the whole dish and cover with foil.

Bake for 40 minutes.

Let stand for 5 minutes before serving.

Voila! Warm up, from the inside out.

This slideshow requires JavaScript.

Fresh Lemon-Blueberry Muffins


I love lemon and berry flavors together! So, I think these are pretty yummy, and could even pass for a light dessert, especially if you made a simple glaze of powdered sugar and lemon juice for the tops.

Fresh Lemon-Blueberry Muffins

Yield: 12 muffins, or one 9-inch bread loaf

Prep time: 10 minutes

Total time: 45 to 70 minutes


½ cup butter, softened

1 cup sugar

1 large egg

1 teaspoon of lemon zest

2 ½ cups flour

1/2 cup fresh squeezed lemon juice

2/3 cup milk

2 teaspoons baking powder

1 cup or so fresh blueberries


Preheat oven to 350

Combine the butter, sugar, egg and zest and mix on medium speed for 1 to 2 minutes.

Add all remaining ingredients except the blueberries and mix another minute or two.

Stir in the berries.

Pour the batter into a prepared muffin tin, or bread pan.

For muffins, bake about 32-35 minutes.

For bread, bake 50-60 minutes.


If you try my recipe I would love to read a comment by you!

Extra love and respect if you include a picture.