Lunch on the Go

My smoothie looked a lot like this one from The Unprocessed Home where she shares her vegan version of what is essentially the same smoothie. I like her addition of hemp hearts, I’ll have to try that out.

Today I worked through lunch. I really enjoy not working through lunch but it is just not always an option. Today I ate a muffin while in a meeting and drank a smoothie while I did my various desk activities.

Our muffins my kids made on the weekend. We made a double batch and filled them with blueberries from the market the day before and saskatoons we had picked on our hike earlier that day.

My smoothie consisted of the following:

  • 2 chopped chard leaves
  • A handful of blueberries
  • A handful of saskatoon berries
  • A handful of cherries
  • An egg
  • A cup of milk


Eggs & Greens

This is a staple breakfast of mine largely because it is so simple and all of the ingredients are always in my home.

Eggs & Greens

Eggs & Greens


  • 2-4 eggs
  • handful of greens (spinach, kale, chard, etc.)
  • butter for cooking
  • sea salt & ground pepper to taste


  1. Warm pan, add butter, crack eggs, scatter greens and pop a lid on top.
  2. If you need further directions on how to prepare this tasty healthy dish head over to Laurel of Leaves for some great ones.

Today the greens were rainbow chard from my CSA box from Golden Ears Farm in Chase BC. My eggs were from there as well. Salt and pepper are from The Gathering Place which is run by another amazing BC family.

Cherry Crisp

Cherry Crisp

Cherry Crisp


  • 1/3 cup flour
  • 3/4 cup rolled oats
  • 1/3 cup butter
  • 1/3 cup sugar (divided)
  • 1 pound (about two full cups) tart cherries, pitted
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg


  1. Preheat oven to 325°.
  2. Combine flour and oats.
  3. Cut in butter until mixture is crumbly.
  4. Mix in 1/3 cup sugar; set aside for topping.
  5. Sprinkle cherries with cinnamon, nutmeg.
  6. Pour into a greased 8 x 8-inch baking pan.
  7. Sprinkle topping mixture evenly over cherry mixture.
  8. Bake at 325° for 10-20 minutes or until your smell something delicious

This recipe is adapted from The Recipe Boy Blog where he adapted it from The Fruit Orchard cookbook he scored from a local orchard in Virgina. The tasty crisp in this picture is the one he made for his family.

Fancy Simple Chicken Dinner

Tonight we made a belated Father’s Day dinner. I had wanted to finish it off with a cherry pie ironically I’ve been too overwhelmed with cherries to accomplish it!

Look at this gorgeous roast chicken from see how it looks flat? That is a juicy tender chicken right there. I bet it falls right to pieces. Check out the stellar instructions over on their blog.

Our roasted chicken cost $16 at the market this weekend. I cooked it in a roaster with about 1/4cup of water in the bottom and sprinkled a few herbs on top. Lid on and in the oven at lunch time at 200C makes for a juicy tender chicken by dinner and the house doesn’t get hot because the oven is on low.

I sliced several beets and steamed them briefly while I chopped carrots and garlic scapes for a salad and made a simple wild rice risotto to go along with it. I sautéed shallots and scapes with some butter then added two different kinds of rice. My wild rice comes from Naosap Harvest in Manitoba, did you know we grow rice here in Canada? Pretty neat huh? The brown rice comes from my organic buying co-op. We go through roughly 25lbs or rice per year.

Photo credit Food and Spice Blog
Check out this tasty looking salad from Lisa’s Kitchen. She has a fancy beet salad recipe over on her blog.

All those Apricots

loaded apricot treeIf you live in Kamloops like I do chances are come the end July or early August you don’t ever want to see another apricot as long as you live. There are even people in this town who think the trees should be banned. I happen to enjoy their abundance for one very key reason….fruit leather. My kids inhale fruit leather in the fall like it is candy, which it kind of is. Apricots make my job with fruit leather easy.

If you are using apricots for fruit leather it is very important to choose the tastiest fruit. Apricots that are even starting to rot have a flavor that comes through when it is dried and your kids won’t go near it. Another thing we do on alternating years is dehydrate whole apricots or rather half apricots. My son (who is a very picky eater) loves these in his lunch or as an after school snack.

Dehydrating Apricots

  1. First, prepare your fresh apricots by washing them, cut them in half, and remove the pits.
  2. Arrange the apricots on your dehydrator trays, making sure they don’t overlap. If you are using an Excalibur dehydrator, you may wish to leave out alternating trays if you find that your apricot halves are too cramped in-between the trays. I find the Nesco dehydrator better suited for dehydrating apricots due to the spacing between their trays.
  3. Turn on your food dehydrator and set the temperature between 125°F and 135°F
    (or per your food dehydrator’s instructions).
  • Apricots are pliable when dried.
  • Drying time: between 8-16 hours.

From Easy Food Dehydrating

And just for my sister I’ll post a link to an Apricot Spread recipe. She loves the stuff, my family tends towards berry spreads but yours might love this one as much as my sisters family does.