mouth watering cranberry recipes!

cranberry recipes 1

i love cranberries!

they are such a wonderful tart flavour and can be used in so many different kinds of foods.  during the holiday season cranberries are especially popular in all sorts of goodies. here is a wonderful round-up of cranberry recipe ideas, ranging from butters to bars to salads!

cranberry butter

 cranberry recipes, christmas recipes, cranberry

the view from great island

this cake looks so scrumptious and like the perfect breakfast treat to kick off christmas day!

cranberry buttermilk breakfast cake

cranberry recipes, holiday treats, cranberry baked goods

alexandra’s kitchen

i love bark! this chocolate bark looks beautiful, but i bet is tastes way better than it looks!

cranberry and pistachio chocolate bark

cranberry bark, christmas bark, cranberry recipes

love and lemons

salsa from cranberry’s? AWESOME! gotta give this recipe a try this holiday season! great for a party!

cranberry salsa

cranberry recipes, cranberry salsa

kate’s healthy cupboard

cranberry salads are pften paired with walnuts, which is a no-no in our family as DH has a walnut allergy. this salad recipe is intense, but i bet so worth it. don’t those candied almonds sound lovely?!

cranberry and avocado salad with candied spiced almonds and sweet white balsamic vinegrette

cranberry recipes

honest cooking

i want to share my bar recipe. these cranberry blueberry bars are perfect as hostess or teacher gifts!

cranberry blueberry bars

cranberry blueberry bars, cranberry recipes, christmas treats

bear & lion


let me know if you have a favourite cranberry recipe and share it in the comments section!

xo, mama lola

quick veggie stir fry.

quick veggie stir fry 1

with our kitchen under renovations making dinner has become tricky. we have eaten out a few times, but that gets old and expensive quickly.


this how things look at out house these days… there aren’t tools all over the floors all the time, but our walls are all open, there are no counters and everything is pretty chaotic.



our stove and oven work, but there is no running water in our kitchen. so, while grocery shopping i was looking at some packaged, convinience foods trying to decide what my family would eat.


i found this bag of ready to go stir fry veggies. i cooked it up with left over rice and combined tofu, threw in a mango, seasoned it  and it turned into YUM!


Processed with VSCOcam with t1 preset



1 package of stir fry veggies ( i used the presidents choice brand)

1 block firm tofu (scrambled)

1 mango

2-3 tblsp tamari sauce (or soy sauce)

2 cups rice ( i used left over)

1/2 tsp cumin

lime juice



1. throw all ingredients onto a wok or pan, season, stir, serve.




i like to squeeze extra lime juice before eating and possiblyadd tamari sauce. depends on the day and my mood!


happy (quick n’ convenient) eating!


xo, mama lola

fave soup round up!


we here in southern ontario we have enjoyed a lovely fall with warm temperatures making things feel more like summer! but, it seems as though things are taking turn now as cooler temperatures are settling in, grey skies are taking over. this kind of weather makes me want to pull out my crock-pot and dig up all my belly warming recipes.


fall soup round-up 2

about a year ago i started a soup exchange with some neighbourhood friends. once a week everyone cooks up a batch of yummy soup and then we exchange a big mason jar of soup with one other person. it’s such a life saver, because i often freeze the extra soups for busy weeks when there just doesn’t seem to be enough hours in the day to get dinner done!


here are a few of my favourite soups that i made for my friends…



i went to the library and found a bunch of soup recipe books for inspiration. this week i made a super delicious minestrone soup that i adjusted slightly from the original recipe to accommodate my ingredients and taste! i’ll be sharing that recipe here on the blog soon!

happy soup-ing!

xo, mama lola

the best potato salad recipe…EVER!

now that bear is back to eating eggs, i can make my favourite potato salad recipe again. potato salad is one of those foods that i connect with summer BBQ’s and eating outside. my recipe has pickles and red onions in it for some extra flavour, which everyone LOVES!


potato salad



4 medium red potatoes

4 hard boiled eggs

1/2 red onion

lotsa fresh dill (i used about 1/2 of a bunch)

4 pickles

1/4 to 1/2 cup mayonnaise


fresh ground pepper





1. cut potatoes into 2cm squared pieces and steam. once tender to a fork poke put into a bowl to cool. finely chop onion, pickles and dill.

2. cut hard boiled eggs into quarters, not too small as they fall apart easily when mixing the ingredients all together.

3. once the potatoes have thoroughly cooled add all of the ingredients into a bowl and mix well. refrigerate until ready to serve.




this potato salad was a hit at a BBQ we went to at a friends house.

the perfect side to hot dogs!

xo, mama lola

sweet potato & carrot soup.

i made this soup the other day for my kids and they LOVED it. bear is happy to take warm soup in his thermos for his school lunch.

sweet potato and carrot soup 4


4 sweet potatoes

4 medium/ large carrots

3 garlic cloves

2 bouillon cubes

8 cups water

2 tblsp olive oil

1/2 tsp cumin

1/2 tsp cinnamon

fresh ground pepper

green onions

blue cheese



1. peel sweet potatoes, carrots and onion and chop into chunks. peel and dice garlic.

2. add olive oil to soup pot and heat gently at a medium to low heat. add onions, stirring to ensure they do not burn. once they are lightly browned add garlic, sweet potato and carrot. keep stirring to make sure nothing burns.

3. add water, spices and broth cubes. let the veggies gently boil until they are nice and soft. remove your pot from heat and use your handheld immersion blender to blend all of the ingredients. once it is at a consistency of your liking, serve and ENJOY! i sprinkled some blue cheese and chopped green onions on top for some extra yumminess!


sweet potato and carrot soup 1

sweet potato and carrot soup 2

let me know how the recipe works out for you!

xo, mama lola

pita pizza’s for dinner!

pita pizza's, homemade pizza, mini pizza

this is such an easy dinner for when everyone is tired from the day. it’s also one where if the kids want to help they can get busy!

we love to make pita pizza’s. using pita bread instead of store bought pizza dough is healthier, as they have less preservatives and weird ingredients. for our family i typically use 4-5 pita’s depending on if we’re having anything else with dinner, like a salad.



pita bread

pasta sauce

fresh basil

1 can chick peas

1 green pepper

1 red pepper


1/2 zucchini

handful fresh spinach

1 cup mozzarella cheese

1 cup cheddar cheese



feta cheese, canned tuna, anchovies, meats, avocado… really you can get as creative as you like! haha!

pita pizza. mini pizza, kid friendly meals

mini pizza, vegetarian dinner, pota pizza



1. preheat over to 350F. cut and chop all of your chosen veggies. grate cheese. open cans.

2. evenly spread canned or jarred pasta sauce on to each pita. combine veggies, chick peas and beans according to your family’s tastes. sprinkle cheese as desired.

3. bake in the oven until cheese has melted.

4. cut, serve, and ENJOY!!!


veggie pizza, pita pizza, chick peas

super easy, right? you can have kids even decorate their own pita with whatever they like  and then everyone has their own!

xo, mama lola

blueberry oatmeal muffin donuts!



um, YUM!

these delightful rings of goodness are the perfect after school snack.

a friend shared this muffin recipe with me, which she got from the food and, as usual i made the recipe my own with a few changes!


blueberry donuts, donuts, healthy treats


2 cups rolled oats
1 1/2 cups whole milk
1 1/2 cups flour
1 tblsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup light brown sugar
1/2 cup unsalted butter
1 tsp vanilla
3/4 cup frozen blueberries



1. preheat oven to 400F. grease your donut pans. i just use butter.


2. mix oats and milk in a medium-sized bowl.  in a large bowl, mix together the dry ingredients, making a well in the center. stir in the liquid ingredients and the oatmeal mixture until just combined. be careful not to over mix!


3. fill donut molds to the top, and bake for 16-18 minutes until golden brown. do not over bake!


4. let cool and enjoy!


blueberry donuts, donuts, healthy snacks

blueberry donuts, healthy snacks, donuts

the donut pans by wilson’s are so awesome and make simple muffins into something extra fun! i bought ours from the bulk barn at $9.99 each!

my kids LOVED these donut muffins!

xo, mama lola

state & main with the guelph blog brunch ladies.


once a month my blogger friends and i enjoy brunch together. we always meet at a different restaurant and this time it was suggested we taste test  state & main, a newcomer in our city.


sunday brunch is one of my favoutite meals. and, i always look forward to hanging with my guelph blog brunch, group. we have great conversations, lotsa laughs and i love having friends to chat blogging with!

as with any meal, we all started with drinks. check-out this MASSIVE glass of fun di ordered!



then it was time order food. after some deciding i opted for a the breakfast burrito. being vegetarian it was easy enough to exclude the bacon from the wrap. check-out all the homefries on the side, so yummy and one of the best things about brunch!

*notice how the prices are marked? clever!



thanks for the yummy brunch, state & main! the service was wonderful, staff was so friendly and accommodating (even taking the above group shot of us)! i’m sure i’ll be back, possibly for a date night!

guelph blog brunch

starting here at the bottom left and going around the table let me me introduce: emily @ eighty ink, carlie @ friends in my closet, me, di @ dilovely, heat @ heather in heels, ardis @ rustic retrievals & heather @ heart, heather.


as we were saying our farewells in the parking lot, i quickly asked everyone to join me in a ellen degeneres inspired group selfie! i must say we all look pretty darn great!


xo, mama lola

teriyaki salmon dinner.

i made this teriyaki salmon for my family, in the hopes the delicious teriyaki sauce would encourage my bear to eat his fish. he loves salmon, but only when it’s raw, which is a great thing, but i think it’s necessary to help round out those taste buds.


salmon teriyaki 2



salmon fillets (1 per person)

teriyaki sauce (i used kikkoman less sodium marinade and teriyaki sauce)

2-3 chopped green onions

1/2 red onion finely chopped

1/2 cup finely chopped dill



basmati rice

a big handful of green beans

2-4 carrots

1/2 cauliflower head





1. place salmon fillets into a re-sealable plastic food bag and pour about 1/2 to 3/4 of the bottles teriyaki sauce into the bag. make sure each of the salmon fillets is covered with the sauce. place in fridge for about an hour. turn the salmon fillets in the bag to ensure an even marinade and leave for another 30 minutes to an hour. (you could marinade them for less time, it just means the yummy flavours from the sauce don’t have as much time to absorb into the salmon.)


2. preheat over to 400F. place salmon fillets in oven proof dish, coat with rest of teriyak sauce from bag. then, sprinkle cut red onion on top and bake for approximately 20 minutes. (baking times vary depending on the size of the salmon fillets and ovens) remove from oven when the salmon is flaky and no longer a bright pink inside.


3. cut cauliflower and carrots onto desired sizes and steam for about 20-25 minutes, then add green beans. steam for another 5 minutes or so, until green beans are a bright green in colour.


4. cook rice according to instructions on package.


5. serve cooked salmon on a bed of rice, sprinkle with green onion and dill, and add steamed vegetables on the side.




do you think your family would enjoy this meal?

i will definitely be making this again especially since it’s fast, easy, healthy and delicious!

xo, mama lola

butternut squash beet and quinoa: a warm salad!

we had some good friends over for dinner and i felt like making something super yummy for dinner. i wanted to make a meal that was colourful and light, so i made this wonderful butternut squash, beet and quinoa served as a warm salad.

it was amazing!

quinoa, vegetarian, beets, squash, dinner

(serves 4-6)


1 butternut squash

7 whole beets

2 cups quinoa

1/2 red onion

1 cup chopped kale

1 can of chick peas

2 garlic finely chopped cloves

4-6 fresh green onions

1 tsp curry powder

1/2 tsp oregano

1/2 package of medium firm tofu (rooster brand)

1 cup feta cheese

olive oil

coarse sea salt



1. pre-heat your oven to 400F. peel and cut butternut squash and beets into bite sized cubes.  place them separately onto either a cookie sheet or an oven safe dish, drizzle with olive oil and place in the hot over. let bake for 30-40 minutes, until tender. remember, baking times vary ovens.

2. cook quinoa according to directions on the box. for this recipe i used red quinoa, but any quinoa is fine.

3. in a skillet heat oil, sautee red onion until slightly browned, add finely chopped garlic and kale. sprinkle lightly with coarse sea salt. add chick peas, tofu, curry powder and oregano. continue stirring gently, ensuring the flavours are mixing nicely and the tofu has broken down into small pieces.

4. once butternut squash and beets have baked thoroughly and are nice n’ tender, add them to your skillet. mix gently.

5. to serve place a bed of quinoa on a plate, add butternut squash, beets, sprinkle with fresh green onions and feta cheese. serve with a big fresh salad!


DSC_0434b DSC_0446b DSC_0453b oven roasted beets, healthy dinner, vegetarian

mmm… everyone loved this meal, including the kids! it is packed with delicious proteins, iron and all sorts of other healthy components.

it easy enough to make it vegan, by removing the feta cheese!

quinoa dinner, vegetarian dinner, healthy meal,

do you think your family would enjoy this?

let me know if you try it!


xo, mama lola
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