Lemon, Poppyseed & Blueberry Yogurt Muffins

Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.

Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! 

Next time, I am definitely doubling up. This recipe is a sure winner!

Dry Rub BBQ Ribs

The sun is shining, so it must be time to fire up the barbeque! 

Well, even if the sun isn't shining, it is always a good time to barbeque! Especially in our case, since our barbeque is just outside our kitchen door on the covered part of our deck, sheltered from mother nature and really just an extension of our kitchen! Oh, and did I mention our barbeque is natural gas? No need to lug propane tanks back and forth and no fear that the propane will run out just as your dinner is in the middle of cooking. Yep, it doesn't get any easier than that!!!!

So, now that the barbeque is uncovered and clean, the question is... what to make? I figure that you just can't start barbeque season without ribs, dry rubbed and slow cooked until tender? Yum yum!

I usually make a whole jar of dry rub, then put it in a mason jar to use on both chicken and ribs whenever I feel like it.

Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

One Pot Beef Stew

Snow, snow, snow! After quite a dry winter here on the west coast, I was starting to wonder if we just skipped winter this year. And then a few days ago, the snow started and I woke up to a winter wonderland! And the snow hasn't stopped! There are at least 20 centimeters on our deck and counting and the local mountains are packed with fresh powder.

So yesterday. I decided to take my little one for her first excursion in the snow. We went for a nice long snowshoe and at the end of it, I was famished! (probably had something to do with carrying an extra 16+ pounds on my front!). What did I crave after a day on the mountain? Hearty, soul warming, comfort food of course!

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!