Bananapple Muffins with Spices

Bananapple Muffins with Spices

Makes 14-16
Prep Time: 20 min.
Cooking Time: 18-20 min.

Category A

  • 1 ripe banana, mashed with a fork
  • 4 eggs, lightly beaten
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1/3 cup water
  • 1 apple, finely grated

Category C – 1/4 cup melted coconut oil

Category B

  • 2 cup ground almond meal
  • ¼ cup ground flaxseeds
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp Celtic salt
  • Preheat the oven to 350°F. Prepare a muffin tin by lining the holes with paper muffin cups. Or lightly grease the tin with melted coconut oil.
  • In a large mixing bowl, combine the A ingredients.
  • In a smaller bowl, whisk the dry B ingredients together.
  • Pour the melted oil (C) in the wet banana mixture and whisk together.
  • Pour half the dry ingredients into the wet ingredients; mix with a wooden spoon. Add the rest of the dry ingredients and mix until combined.
  • Fill each muffin hole ¾ of the way to the top, leaving room for expansion. Dust a little ground cinnamon on top of muffins. Bake 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Serve while hot



  • Instead of an apple, you can use a ripe pear.
  • You can create a different spice combination.
  • Finely chopped candied ginger and raisins are great with the apple.

Spanish Shrimp and Tomatoes

Spanish Shrimp and Tomatoes

Serves 4
Prep Time: 10-15 min.
Cooking Time: 12-15 min.

Three words: easy, quick, flavourful. You will love it!

  • 1 tbsp olive or coconut oil.
  • 1½ lbs shrimp, peeled, deveined.
  • Celtic salt and pepper.
  • 2 garlic cloves, thinly sliced.
  • Hot pepper flakes.
  • A few strands of saffron, diluted in ¼ cup of warm water.
  • 6 plum tomatoes, cored, halves lengthwise, and sliced in ½-inch thick.
  • 2 tbsp each chopped parsley and basil.
  • 1 tbsp each of lemon and orange juice and some of their zest.
  • ¼ cup pine nuts or almond slivers, lightly toasted.


  • In a large non-stick skillet, heat the oil over medium-high heat. Swirl to coat the skillet. Season the shrimp. Add half the shrimp to the skillet and cook until opaque and pink through, 3-4 minutes. Transfer to a plate. Repeat with the remaining shrimp, adding more oil if necessary.
  • Reduce heat to medium. Add garlic and pepper flakes. Stir in the saffron water and the tomatoes, and cook until they begin to break down, 4-6 minutes. Season with salt.
  • Return the shrimp and any accumulated juices to the skillet. Add parsley, basil, lemon and orange juice and zest. Toss to coat. Sprinkle the pine nuts. Serve over steamed spinach.

Salade de légumes marinés

Salade de légumes marinés

(Marinated Vegetable Salad)
Serves 4-6
Prep Time: 20 min.
Cooking Time: 10 min.
Chilling Time: 1-2 hours.

I like to bring this salad to pot-luck parties and picnics because it can be prepared ahead of time, no reheating is required, and it travels well.

Salad :

  • ½ cauliflower, cut into florets.
  • ½ broccoli, cut into florets .
  • 1 carrot, peeled and cut in thin slices .
  • ½ lb each of green beans and yellow wax beans, trimmed.
  • ½ sweet red pepper, seeded and cut into chunks.
  • ¼ small red onion, thinly sliced.
  • ½ cup of pitted olives (green, black or Kalamata).
  • 1 cup cherry tomatoes.
  • Fresh parsley and basil, chopped to garnish.


In a screw-top glass jar, combine all ingredients. Screw the lid on and shake vigorously.

  • 3 tbsp olive oil.
  • 3 tbsp cider vinegar.
  • 1 tsp Dijon mustard.
  • 1 tsp maple syrup.
  • 1 garlic clove, minced.
  • ½ tsp dried oregano.
  • ½ tsp dried rosemary.
  • 1 tsp Celtic salt.
  • ½ tsp ground black pepper.
  • In a pot, boil some water with 1 tsp salt over high heat. Add cauliflower and the broccoli florets; cover and cook until crisp, 2-3 minutes. Transfer to a large bowl.
  • Add carrots and beans to the boiling water; cover and cook until crisp, 2-3 minutes or less. Transfer to the large bowl.
  • In the large bowl, add the peppers, olives, and red onion. Stir to combine. Pour the dressing over the vegetables and stir to mix. Refrigerate for 1-2 hours, stirring occasionally.
  • To serve, toss in the cherry tomatoes, and garnish with the chopped herbs.


Pineapple with Mint Paste

Pineapple with Mint Paste

Serves 4-6
Prep Time: 15 min.

This is an amazingly cooling treat that you and your family will savour and polish off quickly. Guaranteed!
The bright green of the mint against the golden yellow of the pineapple makes this fruit dessert so irresistible.
A great festive light dessert that is perfect for the Holiday season.

  • 1 fresh pineapple, peeled, cored and cut into chunks or in thin half-moons
  • 2 cups of fresh mint leaves
  • 2 tbsp cane sugar or sucanat or coconut sugar
  • To garnish: Lime zest, pomegranate seeds, and extra mint leaves


  • Arrange the pineapple chunks or half-moons on a serving platter.
  • With a pestle and mortar, bruise and crush the mint leaves with 2 tbsp of the sugar or sucanat, working the mass into a paste. Add more sugar as needed to achieve a moist, bright green paste.
  • With a spatula or a spoon, spread the paste over the pineapple pieces.
  • To garnish: Sprinkle the lime zest and the pomegranate seeds on top. Garnish with mint leaves.

Exotic Fruit Salad

Exotic Fruit Salad

Serves 4
Prep Time: 10 min.

This pretty salad allows you to be as creative as you want with the fruit you have on hand.
It makes a wonderful “breakfast appetizer” or a healthy no-baking-required dessert.
It can be refrigerated to be enjoyed later, or packed to go.

  • Zest and juice of 1 lime
  • Seeds of ½ pomegranate
  • 1 mango, peeled, pitted and chopped
  • ½ pineapple, chopped
  • 3 kiwis, peeled and sliced
  • 12 lychees, canned or fresh and peeled
  • 1 cup of grapes, red, green or blue, seeded
  • Fresh mint sprig, chopped


Add lime zest and juice to a large mixing bowl. Stir to blend.
Add the fruit pieces. Stir gently to coat. Sprinkle with chopped mint.
Divide in serving bowls and serve. If it is for dessert, serve it in pretty glassware, topped with black sesame seeds.


  • Add ¼ cup of toasted nuts such as almonds, pine nuts.
  • Add 1-2 tbsp of ground flaxseeds and 1 tbsp of flaxseed oil.
  • For garnish, add 1-2 tbsp toasted sesame seeds, or black sesame seeds or a combination of nuts and seeds.
  • Add 1 tsp finely grated ginger☺, or candied ginger.
  • Instead of mint, thinly sliced basil and coriander leaves give the salad a Thai essence.