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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

Lentil Stew (Vegan)

If you're trying to cut out meat (even a little bit), lentils are the way to go. They cook up faster than beans, and they are so versatile. You can use them in soups, stews, or to make veggie burgers.

Here's a simple, week-night recipe that can be re-heated for lunch the next day.

Mini slow cookers are great for heating your lunch.
Food tastes so much better than microwave food!

Lentil Stew
Makes 3-4 Servings

  • 1 onion, diced
  • 1 teaspoon avocado oil
  • 2 small carrots, diced
  • 1 large rib of celery, diced
  • 1/3 cup corn kernels (fresh or frozen)
  • 1/2 teaspoon turmeric powder
  • 1 cup dried lentils
  • veggie Broth (to cover)
  • 1 large potato, cooked and diced
  • salt & Pepper
  1. Cook the onion in the oil over medium heat until golden.
  2. Stir in the carrots, celery, and corn. Cook for a few minutes until you start to see some colour on the corn.
  3. Stir in the turmeric, followed by the lentils.
  4. Add broth to cover the lentils by about an inch. Add more as needed during cooking.
  5. When the lentils are tender, stir in the potatoes and season with salt and pepper to taste. If you want to use a raw diced potato, add it to the pot about 10 minutes before you think the lentils will be done.
  6. You can add a squeeze of lime juice and cilantro on top to change it up a bit.


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