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Entries in Apple Cider Vinegar (4)

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

 Alarm Clocks.

...Because everyday should start with a mini heart attack. 

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Well maybe not every day. There are some days when it's like I have an internal alarm clock that wakes me up before the real one goes off. Is there anybody else that does this? 

Anyway, today I don't mind waking up to the sound of my blaring alarm clock because I've got this to look forward to for dinner. 

A simple fall quinoa salad served up warm. The butternut squash roasts in the oven with olive oil and nutmeg for 25-30 minutes until it becomes tender and golden brown. While this is happening you cook up the quinoa and make the vinaigrette.

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Done like dinner. You could serve this with a piece of fish or chicken. With steamed veggies on the side.

Brussels sprouts are calling my name...or just have it on it's own. After all quinoa is a superfood of nutrition with ample protein and a good dose of fibre. Trust me you need this recipe in your life.

To toast the pepitas/ pumpkin seeds, add them to a shallow pan or skillet and place on medium heat. There is no butter or oil needed. Cook, tossing frequently, until the pepitas have taken on a nice toasted brown look. They will make popping sounds as they toast. Becareful sometimes you get the odd few that like to jump out of the pan at you. 

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Squash. Check.

Dried cranberries + toasted pumpkin seeds. Double Check.

Maple Vinaigrette. Check.

Fluffy good for you quinoa. Check.

Happy Fall everybody!

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Quinoa with Roasted Squash, Dried Cranberries & Pepitas  // vegan & gluten free (serves 4)

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  • 3 cups peeled, cored and diced butternut squash
  • 1 tablespoon olive oil
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1 cup quinoa
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pepitas or pumpkin seeds

For the Vinaigrette:

  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon water
  • 1 tablespoon maple syrup
  • pinch salt + pepper


  1. Preheat the oven to 400*. Place butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with nutmeg. Toss until squash is well coated. Roast the squash for 30 minutes, stirring once, until tender.
  2. While the butternut squash roasts cook the quinoa. In a medium pot, bring quinoa and water to a boil, reduce the heat and simmer, covered until all the water has been absorbed; about 20 minutes. Remove from the heat and fluff with a fork.
  3. In a large bowl, combine quinoa, roasted butternut squash, dried cranberries, and toasted pepitas.
  4. In a small bowl, whisk together the olive oil, cider vinegar, water, and maple syrup. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed.
  5. Serve warm or chilled.

Quinoa with Roasted Squash, Dried Cranberries & Pepitas

Honey Mustard Chicken

After a long day of Christmas shopping I came home starving for dinner and wanted nothing more than something fast and tasty. After thinking about my options I quickly decided on making my favourite honey mustard chicken dish.

This very simple dish will delight your taste buds. It is a must try. The flavours blend together to be sweet at the same time as tangy.

Honey Mustard Chicken

I mean, sure, I could have just picked up a pizza or something else that I didn't have to cook.

But who needs take out when I can make this...

So fast and oh so simple. 

Chicken Recipes

Honey, mustard and cider vinegar are really a match made in heaven!

Chicken with honey sauce

Honey Mustard Chicken with Sauce (serves 3)

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  • 3 boneless, skinless chicken breasts, slightly pounded
  • 1 tsp extra-virgin olive oil, plus more for cooking the chicken
  • 1 clove garlic, minced
  • 1 Tbsp un-pasturized honey
  • 2 Tbsp grainy Dijon mustard
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp water
  • sea salt and black pepper, to taste 


  1. In a small bowl, whisk together 1 tsp of olive oil, minced garlic, honey, mustard, cider vinegar and water. Hit with a little salt and pepper to suit your taste if desired. 
  2. Heat a large skillet over medium-high heat, add a few splashes of olive oil (or olive oil cooking spray) to the pan and saute chicken for 5-10 minutes or until cooked through and no longer pink on the inside.
  3. Add honey mustard mixture to the pan and saute with the chicken for 2-3 minutes. 
  4. Serve chicken and then top with the honey-mustard sauce from the pan. Pair with your favourtie veggies. It goes great with baked sweet potato fries or roasted potatoes, and steamed green beans.

Note: The thicker the chicken breasts are the longer they will take to cook. Just pound them slightly with a rolling pin or pan to ensure even cooking.