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Author Archives: tatianarother



I used to hate avocado…I know, what was I thinking? In the past couple years I’ve come to love them. Only a couple weeks ago did I discover the joys of cutting an avocado in half and filling one of the centres with olive oil, balsamic vinegar, salt and pepper. Who knew something so simple could be so delicious?!

I had seen this receipe and wanted to do it for ages, but never got around to it…until now. And let me tell you, it is so so SO good. I can’t even express in words how delicious this was. Try it. You won’t regret it.

1/2 a ripe avocado
1 egg
A dash of salt and pepper
Toppings of your choice (I used goat cheese and dill, but you can do anything! Hot sauce, any herbs, bacon, chopped tomatoes, etc.)

1. Pre-heat your oven to 425 degrees.
2. Take your half avocado. If the hole looks too small to fit a whole egg, scoop out some avocado with a spoon (I failed in scooping the first time, my egg white ran wild and I had to delicately scoop it back in).
3. Put your avocado into a small baking dish. If your avocado is tilting over, try support it using the edge of the baking dish, otherwise your egg will run out.
4. Crack the egg into the avocado.
5. Sprinkle on some salt and pepper then carefully place into the oven.
6. Bake for about 15 minutes. It’s an approximate and really depends on how you like your egg cooked. You can keep checking to see when it’s ready to your liking.
7. Remove from oven. Sprinkle on whatever toppings you want. Grab a spoon, and enjoy!

Original recipe from:


Banana bread

Recipe makes 1 loaf.

2 cups all-purpose flour
1 tsp baking soda
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
chocolate chips (optional, but highly recommended)

1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2.  In a large bowl, combine flour and baking soda. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until blended. Stir banana mixture into flour mixture; stir just to make sure everything is mixed. Add chocolate chips. Pour batter into prepared loaf pan.
3.  Bake in preheated oven for 60-65 minutes, until a knife inserted into the centre of the loaf comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack.

Original recipe from:

Avocado Salad

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I used to hate avocados but over the last few years I’ve started to love them.  They taste nice, and are great in healthy fats.  This recipe comes from the Green Door, an amazing vegetarian buffet-style restaurant in Ottawa, Canada.  This salad is super easy and so delicious!

2 ripe avocados
1/2 medium red onion, thinly sliced
1 large clove garlic (or 2 smaller…you can never have enough garlic!), crushed
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp umeboshi vinegar

1.  Place the onion and garlic in a bowl.
2.  Pour lemon juice and umeboshi vinegar over the onion and garlic. Let marinate for 10 minutes (or until the onion has wilted).
3.  Peel and slice the avocados.
4.  Just before serving, add the olive oil to the marinated onion mixture.
5.  Pour over avocados.  Mix gently.

*Umeboshi vinegar can be found at health food stores such as the Wheat Berry.

Spaghetti with Meat Sauce

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Currently finishing up my LLM and thus being a student, pasta is a staple in my life.  But then again, who doesn’t like pasta?! I tend to be a stickler for following recipes, mostly because I feel like if I don’t follow one, I’ll mess it up.  But this is a recipe where really, anything goes!

1/2 package dried spaghetti pasta
1 lb (500g) lean ground beef
1 can tomato sauce
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tbsp onion powder
1 tsp Worcestershire sauce
1 tsp sugar
3 cloves garlic (finely diced/garlic pressed)

1.  Use a large frying pan (big enough for all your beef + tomato sauce).
2.  Set the stove to medium and let the frying pan heat up.  Add the ground beef and chop it up/stir every now and again until it is all browned.
3.  While the beef is cooking, put all your spices into a bowl.
4.  Also while your beef is cooking, bring a pot of water to boil.  Once boiled, add the spaghetti and turn to low-medium.  Follow the instructions on the package for time (typically 10 minutes).
5.  Once your beef is brown, drain the fat from the frying pan.
6.  With just the beef in your frying pan, add the can of tomato sauce, and add all your spices.  Stir.
7.  Once your pasta is cooked, drain it, and then serve on a plate with the sauce on top!
8.  Add a little parmesan cheese if you’re feeling really adventurous.

* This recipe is great because you can adapt it however you want.  Add whatever vegetables you want to the sauce (such as mushrooms).  And if you’re not happy with the spices, just add more!

Vanilla Cupcakes

This is one of my favourite baking recipes!  Anytime I’m asked to make a cake or cupcakes, this is the recipe I use for vanilla cakes.  I take them to potlucks, parties, make them for birthdays, and often just make them for me.

Cupcake ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 cup sugar
1/2 cup melted butter
1 cup milk (+ optional 4 tbsp plain yogurt)
3 large eggs
2 tsp pure vanilla (or mint if you’d rather!)

1.  Grease the cake pans.  Pre-heat oven to 350°F (180°C).
2.  Mix flour, baking powder, and sugar together in a large bowl.
3.  Add melted butter and milk (and optional yogurt) to the flour mixture and stir.
4.  Break eggs into a small bowl, add vanilla, and  beat lightly.  Add to the rest of the batter.
5.  Pour the batter into a muffin tin, about 2/3 full.
6.  Bake for 20min (check to see if ready earlier).
7.  Test with a toothpick, if it comes out non-gooey, it’s done!

*This can also be used as a cake recipe, just pour the batter into 2 cake pans instead (and bake for 25-30min)!

Icing ingredients:
1/4 cup butter
1/3 cup table cream (or substitute a bit less milk)
1 tsp pure vanilla
3 cups icing sugar

1.  Melt the butter.
2.  Put melted butter, cream, and vanilla into a bowl and mix.
3.  Add in icing sugar a little at a time until the right consistency.

Original recipe from:  The Anne of Green Gables Cookbook

Apple Crisp

This is my dad’s recipe.  He makes it oh so much better, but I’m slowly learning!  Eaten with a little vanilla ice cream on the side = heaven.


2lbs (5 1/2 cups) apples – Mac, Cortland, or anything suitable for baking, chopped up
water to sprinkle on the cut apples
1/2 cup brown sugar
1/2 cup butter (room temperature)
3/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 cup quick cook oatmeal


1.  Chop apples, put in casserole dish and sprinkle with water.
2.  Mix all the dry ingredients together in a bowl.
3.  Cut in the butter to the dry ingredient to make the topping.
4.  Pour the topping loosely on top of apples.
5.  Bake at 350°F covered for 30 min. then another 30 min. uncovered (if you make 2 little pans instead of 1 big one, cut down cooking time a few minutes).

Salmon fishcakes with mango and avocado salsa


For salmon cakes:
1 lb salmon fillet (boneless and skinless)
2 eggs
1 jalapeño pepper, chopped super finely
2 Tbs coconut flour (or 1.5 tbsp regular flour and 1/2 tbsp shredded unsweetened coconut)
1/4 tsp salt
1/4 tsp pepper
coconut oil

For mango and avocado salsa:
1 large ripe mango
1 large ripe avocado
1/2 small red onion, diced
4 tbsp chopped cilantro (optional)
olive oil
lime juice


  1. Dice salmon into tiny little pieces and put aside.
  2. Beat eggs in a large bowl. Mix in coconut flour, salt, and pepper.
  3. Finely chop the jalapeño and add to the egg mixture.  Add the salmon and mix well.
  4. Warm a frying pan over medium-high heat, and add coconut oil when pan is hot.
  5. Test the pan to be sure it is hot by dropping a tiny bit of salmon mixture in the pan– it should sizzle immediately.
  6. Add the salmon mixture to the coconut oil in small (3″ish) cakes and fry until they are golden brown on the outside, and cooked pink on the inside (a minute or two on each side).
  7. In the meantime, prepare salsa:  combine diced mango, avocado, red onion, and cilantro (optional) in a bowl.  Drizzle some olive oil and lime juice on top.  Serve on top of salmon cakes.

You can find the original recipe here.