My first waitressing job during university was at an eclectic little bistro called the Tomato Cafe, nestled in the Cambie neighbourhood of Vancouver. Originally owned and founded by Diane Clement (cookbook author and previous Olympic athlete), it was true serendipity that they hired me. The Tomato Cafe has had a profound influence on my perspective…
Apple Thyme Focaccia
These Apple Thyme Focaccia take a bit of time to make but it are WELL worth the effort! If you’re having company (or not lol), these make a pretty sweet weekend project if you feel like channeling your inner Martha Stewart!
Okanagan Apple Cake
Super moist and easy to make, this Okanagan Apple Cake is loaded with fresh apples, raisins, and walnuts. We took an old fashioned recipe and reduced the sugar, added more apples added whole wheat flour to make make it a bit healthier!
The Cross x Fraiche Kitchen Collection is HERE!
I am OVER THE MOON excited to announce the launch of our new limited edition collection with The Cross! Inspired by our new cookbook Fraiche Food, Full Hearts, it is filled with our favourite stunning kitchen and tabletop pieces for entertaining. We are so thrilled to share it all with you starting TODAY!
Potato Cheddar Chive Waffles (vegan option)
These savoury Potato Cheddar Chive Waffles are such a fun way to use up leftover mashed potatoes from the holidays (or any dinner for that matter). I’m always looking for creative ways to use up leftovers to help reduce food waste – consider these my latest crush! I included a vegan version for you too!
Parmesan Lemon Roasted Brussels Sprouts
These Parmesan Lemon Roasted Brussels Sprouts are by far my all-time favourite way to prep these adorable little veggies! This recipe comes together quickly and and can be prepped ahead, making them the perfect addition to your holiday dinner table.
Gluten Free Pie Crust (vegan option)
For anyone who is following a gluten free diet and has been missing that slice of pie at Thanksgiving (or any other special occasion of the year), this gluten free pie crust is your answer! A few easy-to-find ingredients help transform regular gluten free flour into something special here. Crank up your ovens my friends!
Pumpkin Pie Breakfast Cookies (GF & vegan option)
These Pumpkin Pie Breakfast Cookies taste like pumpkin pie but are jam packed with healthy ingredients. And since I don’t make a habit out of eating pie for breakfast, these cookies seemed like a good compromise. Packed with oats, hemp, seeds, fruit and of course pumpkin, they are a healthy on-the-go snack or part of a…
Double Apple Muffins
Double Apple Muffins are the perfect way to use up all your apples this time of year! We have an apple tree (so lucky), so I make a heap of apple sauce at the end of every apple season and freeze it for baking and snacking through the year.
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