Adventures in Self Sufficiency

👩🏼‍🍳💜 I NEED YOUR HELP — IT'S TIME TO CHOOSE!! 👩🏼‍🍳🗳️💜

Okay friends... I need your help! 😃

After a whole lot of cooking, experimenting, taste-testing (tough job, I know 😂), and probably more recipe ideas than any reasonable person needs, I've narrowed my contenders for the Diabetes Canada cooking competition down to FIVE!
In just two weeks, I have to choose ONE recipe to officially submit, and I'd love to know which one YOU would vote for! 🥰

The competition asks voters to consider three things when choosing a recipe:

👀 Visual Appeal — colour, creativity and presentation that makes you want to dive in.

🌈 Variety — different flavours, textures and ingredients that complement each other.

🥗 Balanced Nutrition — wholesome ingredients, thoughtful portions and mindful preparation.

So, keeping those three things in mind, here are my five contenders:

🫐🍓 Strawberry-Blueberry Trifle: Layers of fresh berries, Greek yogurt cream, homemade whole-grain cake and a crunchy almond-oat topping.

🌿 Spanakopita-Inspired Farro-Crusted Quiche: A spinach, feta and herb quiche baked in a unique whole-grain farro crust.

🥟 Deep-Dish Loaded Pierogi Lasagna: Homemade pierogi dough layered with potato-cauliflower filling, spinach and cottage cheese, caramelized onions, sauerkraut, turkey kielbasa, turkey bacon and aged cheddar.

🥭🍋 Mango-Passion Fruit Layered Lemon Cake: A lighter, protein-rich lemon cake layered with mango-passion fruit and a creamy yogurt filling.

🥙 Zucchini-Chickpea Falafel with Homemade Pita: Zucchini-chickpea falafel tucked into homemade whole-wheat pita with a colourful veggie medley and a creamy herb-yogurt drizzle.

Now comes the hard part... which ONE gets your vote? 👀

And don't overthink it! I'm especially interested in your first instinct...which dish immediately makes you think, “THAT'S the one I'd vote for!” 😋

👇 Tell me your pick in the comments: Trifle, Quiche, Pierogi Lasagna, Layer Cake, or Falafel!

Your votes are going to help me decide which recipe gets the final round of tweaking, testing and perfecting before I officially submit it...where it will ultimately need to win over public voters too! 👩🏼‍🍳💜

Ready... set... VOTE! 🗳️✨

Another recipe contender for the Diabetes Canada cooking competition and fundraiser! 👩🏼‍🍳

This recipe was inspired by some beautiful zucchini gifted to me from my friend Elizabeth's garden 🙏💚🥒 I started thinking about different ways I could use it in a recipe, and eventually landed on:

🥙🌿 Zucchini Falafel Pita Pockets with Mediterranean Veggie Medley & Lemon-Herb Yogurt Sauce

The falafel are made with chickpeas, zucchini, tahini, and loads of fresh herbs, then baked instead of fried. I tucked them into homemade pita made with whole-grain flour and loaded them up with a colourful Mediterranean veggie medley of tomato, cucumber, red and yellow peppers, red onion, feta, and fresh herbs, then finished them with a creamy lemon-herb Greek yogurt sauce.

I was particularly determined to get the falafel texture right. I've had falafel in the past that I found way too dry and crumbly, while Steph's complaint about falafel is usually the exact opposite: too soft and mushy. 😂 So the challenge was finding that happy middle: crisp outside, tender inside, plenty of texture and LOTS of flavour.

And...success! 🙌 I loved them, and even my resident anti-mushy-food critic said the texture was great and they had tons of flavour. 😂

The homemade pita was an experiment all by itself. I wanted an actual pocket so I could stuff it full and show off all those gorgeous colours. They weren't perfectly uniform, but they puffed, they made pockets, and they tasted fantastic. 🙌✨️

I'm creating and testing these recipes as part of Diabetes Canada's Aprons in Action, which raises funds to support people affected by diabetes. If you've been enjoying following along with my recipe experiments and would like to support the cause, I'd be so grateful for a donation! ❤️ Every donation made through my fundraising page also counts toward my Aprons in Action fundraising total.

🥄 You can support my Aprons in Action fundraiser here:
https://apronsainaction.crowdchange.ca/page/adventures-in-self-sufficiency

This recipe is definitely one I'll be making again. 😍 But will it be the one selected for offucial submission...? Stay tuned to find out (and to have your say!) 😃

🍋🥭 Another recipe contender! 🥭🍋

Meet my Golden Vanilla Lemon Layer Cake with Mango & Passion Fruit...the second competition recipe I've created from my Golden Vanilla Lemon Cake!

I've been having so much fun developing recipes for the Diabetes Canada cooking competition, where I'm challenging myself to create food that's nutritious and balanced without looking or tasting like “diet food.”

For this one, I took my higher-protein, higher-fibre lemon cake and turned it into a proper celebration dessert: layers of golden vanilla-lemon cake, fresh mango, a light lemon cream-cheese mousse, and homemade passion fruit curd, finished with a little lemon syrup and fresh zest. 🍰

And yes...there have been MANY test cakes along the way. It's a tough job, but apparently someone has to eat them. 😂

The best part is that this isn't just a cooking competition. Aprons in Action raises funds for Diabetes Canada, supporting diabetes research, education, advocacy and programs for people living with diabetes. 💜✨️

So I'm hoping my little corner of Facebook might help me do some good while I'm at it. ❤️ If you'd like to support my Aprons in Action fundraiser, even a small donation would mean a lot. 💞🙏 All donations go directly to Diabetes Canada, and donors receive a charitable tax receipt. And if donating isn't in the cards, sharing this post helps too! ☺️👍

Now I just have to decide whether this beauty deserves a spot in my final competition lineup...

What do you think...would you taste-test it? 🍋🥭🍰

Learn more/donate here 👇💜

Adventures in Self-Sufficiency I've joined Aprons in Action, Diabetes Canada's national online cooking challenge, and I'd love for you to be part of the journey! I'm currently ranked among the Top 10 fundraisers out of more than...

OMG... I'm currently #7 on the Diabetes Canada fundraising leaderboard...out of more than 1,100 participants!! 🤯😃

Thank you SO much to everyone who's donated so far!! 💞✨️🙏 Because of your incredible generosity, we've already raised $1,400 for Diabetes Canada, and I'm honestly blown away by your support. 🥹💜

Donations account for 50% of the score used to determine who advances to the national finals, so every donation is making a real difference, not only in helping support the incredible work of Diabetes Canada, but also in helping me move one step closer to the finals. 🥰✨️🙏

If you haven't had a chance to donate yet, there's still plenty of time! Every dollar goes directly to Diabetes Canada, and all donors receive an official charitable tax receipt. 💜🙏✨️👇

Adventures in Self-Sufficiency I've joined Aprons in Action, Diabetes Canada's national online cooking challenge, and I'd love for you to be part of the journey! I'm currently ranked among the Top 10 fundraisers out of more than...

🥟 Could this be the recipe that earns me a place in the Diabetes Canada finals?

One of my favourite things about cooking is that sometimes the best recipes start with a simple "what if...?" 👩🏼‍🍳

This one started with an abundance of beautiful spinach that a friend generously shared from her garden. At the same time, I was craving pierogies (one of my absolute favourite foods to make!). The only problem? Making dozens of individual pierogies is incredibly time-consuming and a little fussy. So I started wondering...

What if I rolled out my pierogi dough, cut it into large strips instead of little circles, boiled them like lasagna noodles, and layered all the flavours of a loaded pierogi into one comforting casserole?

That's how this Deep-Dish Loaded Pierogi Lasagna was born!

I love taking familiar comfort foods and asking, "How can I keep everything people love about this dish while making it a little more nourishing?"

To make a healthier take on this comfort food classic, I made a few simple swaps without sacrificing flavour:

🥟 Greek yogurt replaces sour cream in both the pierogi dough and the topping.

🌾 A bit of white whole wheat flour adds extra fibre to the dough.

🥔 The mashed potato filling is stretched with creamy cauliflower purée made with high-protein milk.

🥓 Turkey bacon and turkey kielbasa stand in for their traditional counterparts.

🧅 And sweet caramelized onions, a little aged cheddar, and my boyfriend's delicious homemade sauerkraut are layered throughout for those classic pierogi flavours.

And because I can't seem to make a lasagna without sneaking spinach into it, I added one of my favourite layers: a creamy spinach, egg, and cottage cheese filling! ☺️ Not only does it add extra vegetables and protein, but spinach and cottage cheese are also classic Canadian pierogi fillings, so it felt right at home in this recipe.

This one may just become my strongest contender yet for the Diabetes Canada Aprons in Action competition...my boyfriend has already declared it his new favourite! ❤️☺️

What do you think...would you try a slice of pierogi lasagna? 💚🍽️

If you've been enjoying following along as I create and test recipes for this competition, I'd be so grateful if you'd take a moment to visit my official competition page below. Every donation supports Diabetes Canada AND helps move me one step closer to the finals. 💜🙏👇

Adventures in Self-Sufficiency I've joined Aprons in Action, Diabetes Canada's national online cooking challenge, and I'd love for you to be part of the journey! I'm currently one of the contestants competing for a spot in the...

New Recipe Competition Contender! 🌿

I'm excited to share another recipe I'm considering for the Diabetes Canada cooking competition!
This Spanakopita-Inspired Quiche with Farro Crust was inspired by a generous gift from a friend's garden: a beautiful bunch of fresh, homegrown spinach 💚 As soon as I saw it, I knew I wanted to create something inspired by one of my all-time favourite spinach dishes: Greek spanakopita.

Instead of traditional phyllo pastry, I gave it my own healthy twist by creating a crisp, nutty crust made from cooked farro. The filling is packed with sautéed spinach, shallots, garlic, feta, Parmesan, fresh herbs, and a light, protein-rich egg custard. It captures the flavours I love about spanakopita while offering a nourishing, diabetes-friendly spin.

One of my favourite parts of developing recipes for this competition is finding ways to celebrate fresh, seasonal ingredients while making nutritious food feel just as comforting and satisfying as the classics 👩🏼‍🍳 All while raising money for Diabetes Canada! 💜✨️

I'd love to hear what you think! Would this be a recipe you'd be excited to make?

If you'd like to follow my competition journey or support my fundraising for Diabetes Canada, you can visit my official contest page here:
https://apronsainaction.crowdchange.ca/page/adventures-in-self-sufficiency

🌎👩🏼‍🍳 Culinary World Tour...Peru Part 2! 🇵🇪

I enjoyed my first culinary visit to Peru so much that I had to squeeze in a second Peruvian recipe before July was over!

This time, I made Ají de Gallina, one of Peru's most beloved comfort foods. It features tender shredded chicken in a rich, creamy sauce flavored with the country's iconic ají amarillo chili pepper, and is traditionally served with white rice, boiled potatoes, a hard-boiled egg, and olives.

What first drew me to this recipe, and one of its most unique features, was the way the sauce is made. I'd never seen anything quite like it before. Instead of thickening the sauce with flour or cornstarch, slices of crustless bread are soaked in evaporated milk, blended into a smooth paste, and used as the base of the sauce. I thought that was such a clever and unusual technique that I knew I had to try it!

I'll admit, I was also a bit puzzled when I learned this dish is traditionally served with both rice and potatoes...two starches on one plate?? It seemed unusual to me 🤔 But after trying it, I completely understood.

The fluffy rice and the creamy potatoes each bring something different to the meal. Alternating between the two created a wonderful contrast in both texture and flavor, and somehow the whole dish felt perfectly balanced and incredibly comforting.

And that sauce... wow! 🤤

It's creamy, rich, silky, and absolutely packed with flavor. The ají amarillo chili pepper has such a unique taste that I immediately understood why it's such a staple of Peruvian cuisine. It's unlike any pepper I've cooked with before, and it completely transformed the dish. The addition of walnuts gives it some great texture, and the unique blend of cumin, turmeric, and parmesan worked surprisingly well together.

I absolutely loved this meal. It was delicious, comforting, satisfying, and unlike anything I've ever eaten before.

Peru has quickly become one of my favorite stops on this Culinary World Tour, and I have a feeling these flavors will be making regular future appearances in my kitchen 👩🏼‍🍳🌶

🇵🇪 Thank you, Peru, for such a delicious culinary adventure!

Flavor: 9.5/10
Ease of preparation: 7/10

Recipe I followed: https://youtu.be/OjV0uupXE80?si=mx05T7BWh7DaBPrb

🌱 Sometimes the best recipe ideas arrive unexpectedly...

A huge thank you to a wonderful friend for sharing a big bag of beautiful fresh spinach from her garden with me today! 💚 There's just something special about cooking with ingredients that were lovingly grown and shared.

The moment I saw it, inspiration struck. Fresh, homegrown spinach deserved to be the star of something special.
I've been working away on recipes for the Diabetes Canada competition, and this beautiful spinach immediately inspired my next recipe test.

I've taken one of my all-time favourite recipes and completely reinvented it for the competition. 👩🏼‍🍳

Here's a little peek at what's on my counter...

👀 Can you guess which of my favourite recipes I've completely reinvented?
Drop your guesses in the comments before I reveal it!

I'll share the finished recipe tomorrow—whether it's a huge success or a valuable learning experience! 😄

Stay tuned! 💜

See my Aprons in Action page here: 👇 https://apronsainaction.crowdchange.ca/page/adventures-in-self-sufficiency

Thank you so much to everyone who has donated so far in support of the Diabetes Canada fundraising challenge!! 💞✨️🙏 I'm thrilled to share that together we've already raised $1,000 to support Diabetes Canada, and hopefully we're not done yet! 🙏✨️💜

is a cooking challenge to create a winning diabetes-friendly recipe! The amount of donations raised helps determine who makes it to the finals! The next phase of the competition, public voting, begins in September!

For the last month, I've been working on potential dishes, spending my weekends testing, tasting, tweaking, and eating my way through recipe development, and I've officially created two recipes that are currently in the running for my final competition submission:

☆ A Berry Cheesecake Trifle made with Golden Lemon Vanilla Cake, Cream Cheese & Greek Yogurt Mousse, and Oat & Almond Streusel garnish.

☆ A Farro-Crusted Lobster Mushroom & Shallot Quiche with spinach, roasted red peppers, and fresh herbs.

And there's a third recipe currently in development that I'll reveal soon...👩🏼‍🍳🥄❓️

So why am I doing this?

Diabetes is a cause that's very close to my heart. Several loved ones in my life have struggled with diabetes, including my dad, who passed away from diabetes-related complications two years ago 💔 Supporting Diabetes Canada and helping improve the lives of people living with diabetes means a great deal to me.

It's also deeply connected to my own health journey. Over the past two years, I've lost a significant amount of weight and transformed my health, not by living on salads and boiled chicken breast, but by learning how to make the foods I love healthier, more balanced, and every bit as satisfying. I'm passionate about creating recipes that prove nutritious food doesn't have to feel restrictive or boring.

If I can help even one person discover that eating well can still be joyful and delicious, that's a win in my books 💜💜

If you'd like to support Diabetes Canada and help me reach my $3,000 goal, I'd be incredibly grateful for your donation🙏💞✨️ Thank you for cheering me on throughout this delicious adventure!

Donation link below 🙏💞✨️

Adventures in Self-Sufficiency I've joined Aprons in Action, Diabetes Canada's national online cooking challenge, and I'd love for you to be part of the journey! If you've followed my page Adventures in Self-Sufficiency over the...

Next stop on my Culinary World Tour: Peru! 🇵🇪🥔🥑🦀✨One of my goals for 2026 is to take my taste buds around the world by making one completely new ethnic recipe each month...things I've never made or even tasted before. July's destination was Peru, with its iconic national dish, Causa Limeña, served alongside another classic: Salsa Criolla.

Causa Limeña is a traditional Peruvian dish made from yellow potatoes mashed super smooth and seasoned with ají amarillo (a uniquely fruity and mildly spicy Peruvian yellow chili pepper), lime juice, oil, and salt, then stacked with layers of avocado and protein (typically shredded chicken, tuna, or crab). It's traditionally served cold and is beloved throughout Peru.

Served alongside it is Salsa Criolla: a fresh and vibrant Peruvian salad of thinly sliced onions, tomato, lime juice, and herbs that provides a bright, acidic contrast to the richness of the causa.

This version includes layers of ají amarillo-infused potato, avocado, crab salad (with homemade lime mayonnaise), soft-boiled quail eggs (another first! ☺️🥚), kalamata olives, and Salsa Criolla.

I plated it as an individual molded tower rather than the more traditional loaf-style presentation, and got a little fancy with my plating ☺️

The verdict? It was an absolute success visually (I'm ridiculously proud of how it turned out! 🤩), and I learned a lot about which traditional components suit my palate and which I'd tweak next time. I really love the ají amarillo pepper paste. Not a huge fan of the raw red onion in the crab layer or of the Salsa Criolla...raw onions=generally not my fave ☺️🤷‍♀️

I'd like to make it again with chicken instead of crab, celery instead of onion, a larger egg for more yolky goodness, and a different salad on the side (or Steph's suggestion: ceviche!)

One of my favourite parts of this project is discovering how different cultures approach flavour, texture, and presentation, and then figuring out how to adapt them to my specific palate 😊👍

Peru, you've been deliciously educational, thank you! 🌎👩🏼‍🍳🥔✨

Causa Limeña:
Appearance: 10/10
Flavor: 6/10
Ease of Assembly: 3/10
Recipe Guide: https://youtu.be/E8ESl64AmW8?si=0RfTr01wJprfQLdB

Salsa Criolla:
Appearance: 5/10
Flavor: 4/10
Ease of Assembly: 9/10
Recipe Guide: https://youtu.be/7_9Ifmfa1lk?si=uaESYClvJnOxf8zt