Split Pea Soup is the perfect thing to make after Easter! It is the best way to use up leftover ham or to make as a vegetarian option for a healthy, simple and cozy lunch or dinner.
Lemon is one of my favourite flavours for the spring time and this Lemon Almond Ricotta Cake is super moist and simply delicious – with a gluten free option to boot!
This healthier Double Chocolate Omega-3 Zucchini Bread is great baking project that is a bit healthier than a lot of other recipes and doesn’t require any fancy ingredients or equipment!
There is nothing quite like fresh homemade cinnamon buns on a weekend. I’m sharing my Grandma’s old-fashioned recipe with you for a special treat!
It’s no secret our family loves pancakes, and these Carrot Cake Pancakes (or waffles – your choice) are perfect for Easter snuggled up at home with your loved ones … which is just around the corner!
Homemade honey mustard sauce is so easy to make using just a few pantry staples. This recipe requires only simple 4 ingredients and is the best honey mustard sauce we’ve ever had!
If you are wondering which fruits and vegetables can freeze, and what the best way is to freeze them, this is your guide! I’ve also given some suggestions for my favourite way to use them once so you can help eliminate food waste in your home.
Angel cakes are one of my favourite weekend recipes to make with the kids so I put a little spring touch on them and made these dreamy Lemon Ricotta Pancakes to brighten up your weekend!
This old-fashioned bread recipe (with a vegan variation) is completely foolproof and versatile: you can make your own bread, buns, hot dog buns, hamburger buns or even cinnamon buns out of it!