I’ve been cautiously enjoying the warm weather we’ve been experiencing as of late. Cautious because I know it won’t last. Concerned because it’s a little unnatural to have double digit weather in the middle of February. I think this Sarah Scribbles comic I recently saw on Facebook properly sums up my feelings best.

Despite my conflicted feelings, I took advantage of this nice weather a couple weeks ago and shot these cookie photos outside. I normally don’t do any photography on our little south-facing balcony, but I really wanted to make use of this old table I snagged a couple years ago from the furniture recycle drop-off room in our building. The last few wet winters have not been kind to this table, but this makes for an excellent surface for food photography. I’ll take what I can get, especially since our limited condo space makes hoarding multiple photography surfaces pretty difficult. In fact, at this point, I’m pretty sure my days of dragging this musty table inside for photos are now over.

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Disclaimer: I was asked to participate in the #LentilsLoveVeggies campaign, sponsored by Canadian Lentils & Half Your Plate. Although I have been compensated, all opinions in this post are my own. Thank you for supporting the sponsors that help keep She Bakes Here up and running and creating delicious recipes!

If you’ve scrolled through some of my latest posts from December and January, you would probably think that I survive on a lot of chocolate, bread, and cookies. But while I do indulge on desserts on special occasions (holidays…weekends…), my day to day eating habits are actually quite healthy. We have a small kitchen, but my husband and I make it a priority to keep a well-stocked pantry filled with canned goods, dried oats, rice, beans and pulses for easy and healthy meals. Making supper at home is a reward in itself because it usually means we have leftovers for lunch the next day or future last-minute meals that can go in the freezer. And let me tell you, those freezer meals are a lifesaver on busy weeknights.

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The post Baked Crispy Lentil Croquettes appeared first on She Bakes Here.

Last week I was hit with a horrendous case of the common cold that left me sniffling, sneezing and hacking for days on end. Monday, I was fine. Tuesday, I was a little congested. But by Wednesday, I was a mess and had to call in sick. I think my co-workers were secretly gracious because besides being contagious, they were able to get a break from listening to me sneeze and blow my nose every 5 minutes.

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The post Lightly Spiced Carrot Bread appeared first on She Bakes Here.

Common signs that you are a habit smoothie maker:

1. Grocery store clerks catch you regularly stalking the discount produce section of the grocery store for overripe fruit.
2. You clean, polish and chat to your high-speed blender even on days where you don’t use it (just kidding – you use it practically every day).
3. When handing him his daily smoothie, your husband stops asking “what’s in it?” and just drinks it.
4. Instead of storing real meals, your freezer has become a placeholder for frozen bananas.
5. You start looking at all fruits and vegetables and secretly wondering how well it will blend and what combinations will taste good.

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The post Protein Powered Carrot Mango Smoothie appeared first on She Bakes Here.

Although Easter is over and I am sure that everyone is sick of carrot-related recipes, I couldn’t help but share this one. I have been meaning to make carrot cupcakes for a while now, only I couldn’t figure out how to make the cream cheese icing without being stuck eating the whole thing myself (see: Trevor’s lactose intolerance). It’s also worth pointing out that I refused to make carrot cupcakes with plain vanilla icing, which is practically criminal in my books. Carrot cake has to be paired with cream cheese icing, just like peanut butter and chocolate, mint and chocolate, everything and chocolate.

The only way I could make this recipe was if I used a milk free cream cheese substitute. I had been hearing about milk free cream cheese substitutes for some time now, only I was a little worried about how they would turn out. How close to cream cheese were we talking? Sure, it could look and smell like cream cheese, but I wanted something that tasted as close to the real thing as possible.

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