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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Vegan Pasta with Brussels Sprouts and Greens

This was my lunch today. I used leftover steamed Brussels sprouts from yesterday's dinner. Super fast and delicious! You could probably add some chickpeas to this or squeeze a little lemon juice on top, which is what I meant to do, but forgot. 

Vegan Pasta with Brussels Sprouts and Greens
Makes 1 big serving or 2 sides

  • 1 teaspoon oil
  • 1 clove of garlic, minced
  • 1 pinch hot chilli flakes
  • 1 1/2 cups chopped greens (I used chard and kale)
  • 6 cherry tomatoes, halved
  • 6 Brussels sprouts, halved
  • 6 Kalamata olives, halved
  • 1 heaping tablespoon chopped sun-dried tomatoes (plump not dry)
  • 2 heaping tablespoons chopped roasted red peppers
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon Himalayan pink salt
  • 1 cup cooked pasta (I used brown rice linguine)
  • 1 teaspoon extra virgin olive oil
  1. In a medium pot, sauté the garlic and pepper flakes in avocado oil for 30 seconds.
  2. Add the greens, tomatoes and sprouts. Stir for a minute or two until the greens start to wilt.
  3. Stir in the rest of the ingredients except for the olive oil. Remove the pot from the heat and then stir in the olive oil. Serve warm.


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