Friday, 18 April 2014

A Friday Ritual

One photo without explanation. A moment captured- a time to be still, to breathe and remember.

Happy Friday! :)

Thursday, 17 April 2014

Peanut Butter Eggs

We believe peanut butter and chocolate are a perfect marriage. They are different but compliment each other so well. If you are one of our regular blog readers you will remember this post here where we made a Chocolate Peanut Butter Pie. We love love love peanut butter and chocolate. : ) : ) and guaranteed when we need a quick chocolate fix, you just might find one of us girls eating a teaspoon of peanut butter and a couple of dark chocolate chips.

It was a very sad day when we had to say goodbye to Reese Peanut Butter Cups because of the dairy issue. Thankfully though there are so many recipes out there and we have a brave Charlotte who is diligent to make them. If you are looking for an alternative to store bought sugary Easter chocolate, try these Peanut Butter Eggs. They are eggcellent! 

Peanut Butter Eggs 

You will need:
  • 2 pitted medjool dates
  • ½ cup raw almonds
  • 1 cup roasted salted peanuts
  • 1/2 cup roasted, natural peanut butter (creamy is best, but crunchy is fine, too)
  • 1 cup (about 8 ounces) semisweet or dark chocolate (non-dairy for vegan)
  • 4 TBS maple syrup
How to make them:

Step 1: Add dates to a food processor and process until only small bits remain. Next add almonds and peanuts to the food processor and mix well. A few chunks is okay

Step 2: Next add peanut butter in 1 Tbsp at a time (8 Tbsp) until the mixture forms a loose dough. Add the maple syrup and mix. If it seems too wet to handle, add more peanuts. If it seems too dry, add more peanut butter. Refrigerate for 5 minutes so that it's easy to handle.

Step 3: Scoop out large rounds of dough – heaping 1 Tbsp – and form into an “egg” shape. Place on a parchment lined cookie sheet and pop in the freezer to harden for about 20 minutes.

Step 4: In the meantime, melt your dark chocolate over a double boiler or in the microwave in 30 second increments. If using the microwave, after every 30 seconds stir the chocolate until  Then work in small batches to coat the eggs. Take just 1 egg out of the freezer at a time for dipping – otherwise they’ll get too soft to dip well.

Step 5: To dip, drop eggs one at a time into the chocolate, flip once, pick up with a fork and gently tap on the rim of the bowl to remove excess chocolate. A little excess is OK. Place back on the parchment-lined baking sheet and pop them  back in the freezer to set.

Step 6: Repeat until all eggs are dipped, re-warming chocolate as needed.
For optimum freshness, store eggs in an air-tight container in the freezer or fridge until serving.


Wednesday, 16 April 2014

Easter Favourites List Part 2

Last year was our first Easter and we shared a few thoughts and ideas of what our family does during this Holy Week in preparation. You can go check out that Easter post here

We thought we would share a few other ideas we have found and loved. 

The Hot Cross  Buns our Mama makes every single Good Friday. They are delicious and don't last longer than an hour in our home. If you are looking for a great recipe check them out here

DIY Cadbury Cream Eggs that are dairy free! Charlotte made these babies last year and they are sooo good. Yes they are sugary and sweet and not the most healthy, but Easter deserves a little celebration :  )


Here are a few ideas we are loving right now:

Absolutely Adorable Spring Chick Cupcakes we make these for when our Godsons come over, because they are just so cute and perfect for kiddies
Paint Chip Bunny Garland  This looks like such a great and easy project! Now to go scour Home Depot for paint chips.. 
Silk Dyed Eggs A dear friend of our Mama's shared this and we can't wait to try it! Such a great idea!

and if you are looking for some more Easter inspiration, check out and follow us on Pinterest here 

Do you have an Easter favourite craft, recipe or idea? Share with us! We love to hear from you.

Tuesday, 15 April 2014

New Life

In our home there has been plenty of new life! Last week was the joyous arrival of the sweet babies. This week it's Easter Sunday. Holding our little sweet babies, made us stop and think about how very special it is to celebrate new life.
So today we are sharing a few thoughts (and photos from our garden!) on the celebration of new life.

Hurray for the coming of Spring and Easter!

"While God, for the most part, allows this cosmos (creation) to work according to the laws of nature, there is never a time when He is not actively involved in every detail of life" Charles R. Swindoll

“Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.” Charlotte Bronte,  Jane Eyre

"Let us ask ourselves: how do I follow Jesus? Jesus speaks in silence in the Mystery of the Eucharist. He reminds us every time that following him means going out of ourselves and not making our life a possession of our own, but rather a gift to him and to others" Pope Francis -Corpus Christi Homily

"If you want a new life, first give praise for having the old one" Stephen Richards

"With the coming of spring, I am calm again." Gustav Mahler

“The moon was obscured by heavy clouds. January was already past the mid-mark and the early delta spring would soon be on them. Already on the night was the faint, fresh smell of buddings and the intimacy that comes from the warm delta air trapped between slumbering earth and lowering clouds.”   Leslie H. Whitten Jr., Moon of the Wolf    

"A baby is God's opinion that life should go on" Carl Sandburg

"Nobody can go back and start a new beginning, but anyone can start today and make a new ending." Maria Robinson

"Can words describe the fragrance of the very breath of spring" Neltje Blanchan

Monday, 14 April 2014


During the time we could eat cheese and wheat, our Mama would make us lasagna. It was a special treat and one of our favourite meals. After changing our diets, lasagna was one of the meals that made the goodbye list. It just was one of those dishes that soy cheese didn't work, noodles were tasteless etc.

That all changed a few years ago when we found this amazing cookbook:

and Praise God lasagna was re-introduced into our lives! 

This meal does take time, but is worth the process. If you have sensitive tummies like us, give this recipe a try. It's vegan and gluten free! We have made it a few times now and have added a few changes to simplify the steps. Give it a go and let us know what you think. 

(adapted from Veganomicon: The Ultimate Vegan Cookbook)
Serves 6-8 people


For the lasagna:
10 cups of your favourite tomato sauce *it seems like a lot, but this lasagna absorbs sauce, so more is key*
2 boxes of brown rice noodles we use these ones here, cooked according to decorations 
2 pounds of spinach
2 tablespoons olive oil 
salt and pepper 

For the Tofu Ricotta: 

2 packages of extra firm tofu (around 1 pound)
4 teaspoons lemon juice
3 cloves of minced garlic
1/2 teaspoon salt 
4 tablespoons of dried basil 
4 teaspoons of olive oil
1/2 cup of nutritional yeast 

For the Almesan (looks like parmesan) 

1/4 cup of slivered almonds 
1 tablespoon of toasted sesame seeds
1/4 teaspoon of lemon zest

How to:

Step 1: Prepare the Almesan by combining all ingredients in a blender. Pulse until mixture is tiny crumbs. Set aside. 

Step 2: Prepare the Tofu Ricotta by first mushing the tofu with your hands until it's crumbly. Add the lemon juice, garlic, salt and basil. Mush again with your fingers, this time squeezing it through your fingers. You want it to keep mushing it until it looks like ricotta cheese *approx 2-5 minutes* Add the olive oil and nutritional yeast and stir with a fork, as mixture will be sticky. Cover and refrigerate until ready to use. 

Step 3: Preheat oven to 375 'F.  Bring a large pot of water to a boil. When water is hot, add the spinach to the pot, in batches of three. Steam it for 30 seconds, quickly remove with a strainer and rinse under cool water to blanch it. When spinach is completely cool, squeeze excess water out using your fingers. Chop spinach coarsely and add olive oil and salt and pepper. 

To assemble: Using a 9 x 13 inch deep pan, ladle about 1/2 cup of sauce into the bottom of the pan and layer with 5-6 cooked noodles. Add half of the tofu ricotta mixture, sprinkle of spinach and one third of the sauce. Add another layer of 5-6 noodles, the rest of the ricotta and the rest of the spinach. Add another one third of the sauce. Top with another layer of 5-6 noodles and remaining sauce. Generously sprinkle the Almesan over the lasagna before baking. 
Cover the lasagna with foil and bake for 30-35 minutes. Remove the foil and bake for another 20 minutes, until edges of noodles are browned and sauce is bubbling. 
Let the lasagna cool for 10 minutes or so before serving. 


PS we like to eat it for lunch the next day with ketchup : ) 

Friday, 11 April 2014

A Friday Ritual

One photo without explanation. A moment captured- a time to be still, to breathe and remember.

Happy Friday! :)

Thursday, 10 April 2014

...Praise God from whom all Blessings Flow

We are over joyed with new life in our family!!
Yesterday we welcomed our beautiful niece Juliette into the world.
We are so proud of our sisters Elese and Veronica; we marvel at their strength!!
We are also so proud of the two strong dads Zach and Shaun. Their loving support to their wives and babies is incredible! :)

We want them to be the ones to share the birth stories and pictures, so sorry friends, no baby photos here.
Also no post today, as we are a bit tired and excited and can't wait to kiss our sweet babies.

Awaiting news at the hospital :)