Best side you will ever have

This Easter I tried to do things a bit healthier and I was given a barley risotto recipe from my mom that she swears by.

She was right, as mothers usually are, and it was not only delicious but oh so easy!

I’m sure this recipe is out circling the web but this is the recipe as she told me. Try it out and enjoy.

Barley Risotto

2 tsp olive oil
2 med onions chopped up
2 large portobello mushrooms or in my case a package of white button mushrooms – or whatever you have.
2 cloves of garlic minced.
3/4 cup of barley
2 1/2 cups of chicken broth
1/4 cup of Parmesan

Heat Olive oil and onions in a pan with a lid on medium heat for about a minute
Add mushrooms and garlic (mushrooms all chopped up) sauté for a minute or two
Add barley and chicken broth, stir
Bring to a boil, reduce heat and cover.
Let simmer for about 50 mins. Remove from heat. Add Parmesan. And serve

Oh. So. Delicious.

Happy Easter all!

Zucchini brownies

I bought a pack of zucchinis from Costco last week with the best intentions. I thought we would gobble them up in no time.

Alas I was wrong. No one wanted to eat them. They started to go bad.

I hate throwing good food away so I found an alternative way to use them instead. Zucchini brownies and they are the best brownies I’ve ever had.
Also easy to make.

I didn’t follow the recipe entirely because I didn’t have all the ingredients for their vegan brownies.

So I modified it a bit but here is the original recipe –


Preheat oven to 350 degrees

I peeled and steamed two regular zucchini. Meanwhile I threw one cup of whole wheat flour, half a cup of sugar, half a cup of cocoa powder, 1/2 tsp of baking powder and 1/2 tsp of salt into a bowl and mixed it up.

Took the zucchini and threw it into a blender with half a cup of oil and a splash of vanilla extract. Blended. Poured into same bowl and the. Put batter in a Pam sprayed pan.





I waited 35 minutes. And then voila! Brownies made with zucchini!