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Winter Berry Clafoutis

This simply looks delicious!


  • 4 cups of berries (fresh or frozen, thawed, frozen pre-)
  • 1 tbsp honey,
  • 3/4 cup wheat flour
  • 3/8 cup brown sugar
  • 7/8 cup ground almonds
  • 1 tsp cinnamon
  • 2 eggs
  • 150ml milk
  • 100ml low-fat cream
  • powdered sugar


  1. Preheat oven to 375 degrees.
  2. Warm the honey and pour on berries – set aside.
  3. Mix the flour, almonds, cinnamon and sugar. Separately, whisk whisk eggs, milk and cream. Add liquid ingredients to dry. Stir until smooth.
  4. Baking dish greased with butter, sprinkle with sugar. Put berries, pour batter. Bake for 25-30 minutes. The finished dessert, sprinkle with powdered sugar.
  5. Cool for 15 minutes and serve.



Hummus in 10 Minutes!

Tired of buying Hummus at the stores? (Me too!) So make it yourself in under 10 minutes!


  • 1 16 oz can of chickpeas or garbanzo beans
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


  1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
  2. Place in serving bowl, and create a shallow well in the center of the hummus.
  3. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  4. Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.


  1. For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.

Storing Hummus

  1. Hummus can be refrigerated for up to 3 days and can be kept in the freezer for up to one month. Add a little olive oil if it appears to be too dry.


Lazy Man’s Chicken Taco

For those weeks that you know that you’re not going to have time for much kitchen action – a quick and simple chicken taco recipe is much needed


  • 1 cooked rotisserie chicken
  • 5 tomatoes (can used canned tomatoes – though they’re not healthy)
  • 1 batch of cilantro
  • 1 can of sweet corn
  • 1 can of sweet beans
  • handful of shredded cheese (I love cheddar)
  • 1 tbsp of chopped garlic
  • 1 white onion


  1. Though this works best while the chicken is still hot, if you have cold chicken, it’s easier to take off the fat. Take your deliciously baked chicken and shred the meat into tiny bite-sized pieces and set aside in a bowl
  2. Dice onion and cilantro and mix in a small bowl.
  3. Then dice tomatoes and put into a separate container
  4. Heat your pan and when hot, toss in garlic and onions. When the onions begin to brown, add the shredded chicken in as well. (Since the chicken is already cooked, just fry the meat till it browns a little – will take longer if the meat is cold)
  5. When the chicken has browned, add cilantro, tomatoes, corn (be sure the drain the juice out before hand), and beans (I drain part of the juice in the can).
  6. Stir-fry till juices have dried. Add salt and pepper to taste.
  7. Serve over a hot tortilla (with rice, avocado or salsa if you like).

*this makes for a really good quesadilla as well!