RECIPE: Granola for BC Living "From Scratch"

Granola
for BC Living - “From Scratch”
January 2026

I’m really trying to focus on making sure I eat breakfast these days, even if it’s just a boring protein shake, but then I decided I needed some more flavor and some crunch in my daily routine. 

I always find when I get bags of granola from the grocery store, it goes stale before I get anywhere near finishing it, and trying to find one that has the exact add-ins that I like is also a challenge... 
...enter, making it from scratch! 

Making homemade granola is incredibly easy and takes very little time and effort. You probably have everything you need in your cupboards already, and the best part is it’s fully customizable!  
 
INGREDIENTS 
 
Dry Ingredients 
- 3 cups of rolled oats (do not use steel cut!) 
- ½ tsp salt  
- 1.5 cups of nuts and/or seeds of your choice (I used pepitas, sunflower seeds, and crushed walnuts) 
- ½ tsp of cinnamon (or a spice mix of your choosing) 
 
Wet Ingredients 
- ½ cup honey 
- 1.5 tsp vanilla extract 
- 1/3 cup avocado oil (can sub in coconut oil) 
 
Other 
- add-ins like dried fruits or chocolate chips 
 
INSTRUCTIONS 
 
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. This step is important, or the granola will bake on to the sheet! 
 
In a large bowl, mix the dry ingredients together and then in a separate bowl, mix the wet ingredients together until they are fully blended. 
Pour the wet ingredients into the dry and with a wooden spoon, mix until the granola is evenly coated. 
 
Spread the mixture onto the prepared baking sheet, press it down firmly with the spoon or your hand. 
 
Bake in the oven for 20-25 minutes, checking it after 20, and remove when it has reached the desired color of browning for you. 
 
Let the granola cool on the baking sheet completely (do NOT mix it up) - this will take about an hour. 
Once cool, you can break it into chunks with your hands and mix in any add-ins like dried fruits or chocolate. 
 
Transfer the granola to an airtight container and use within one to two weeks (stored at room temperature) or you can freeze it for a few months - defrosting in the fridge before consumption. 
 
Serve with your favorite yogurt or milk, or just on its own as a quick and healthy snack! 
 
ENJOY! 

RECIPE: Meatballs for BC Living "From Scratch"

Meatballs - From Scratch
for BC Living
December 2025 

The thing I love about making things like meatballs from scratch is getting to tinker with a recipe to fit your taste. If you don’t like ground beef, switch it up with pork or turkey. Not a fan of parsley? Throw some basil in there. Really love garlic? Triple the amount! As long as the structure is there with the egg and the breadcrumbs, you’re good to go. 
 
When I made these meatballs, I made two different sizes so I could have larger ones with (homemade) spaghetti, and then smaller ones to add into (obviously homemade) tomato soup! 
I also doubled the recipe so I could freeze some for another day (more on that later). There are also a few ways to cook these, and I’ll give you the options below. 
 
INGREDIENTS 
 
Makes about 20–24 small meatballs or 12–14 larger ones 
 
- 450g ground beef (or ground meat of your choosing) 
- 1 egg 
- 1/4 cup breadcrumbs (add more if the mixture feels too wet) 
- ¼ cup of very finely minced onion 
- 2 cloves of garlic, minced  
- ½ tsp each salt and pepper  
- ¼ cup grated parmesan cheese 
- 2 tbsp parsley, chopped 
- optional: 1-2 tbsp milk (keeps them tender) 
 
 
INSTRUCTIONS 
 
Beat the egg in a small bowl, then in a large bowl combine it with the ground beef (or chosen meat), breadcrumbs, minced onion, minced garlic, parmesan, parsley, salt and pepper. 
 
Use your hands or a wooden spoon to mix until just combined so the meatballs stay tender—avoid overmixing. Then, using either a cookie scoop or your hands, form the mixture into balls. They can be any size you like, but about 1 to 1½ inches works well. 
 
There are a few ways you can cook these, but no matter which method you choose, they should be evenly browned and feel firm but springy when pressed. 
The easiest way is to line a baking sheet with parchment paper and cook in the oven at 400°F for about 20 minutes depending on the size of the meatballs, as larger ones might need more time. 
The internal temperature should be 165°F (74°C) for poultry or 160°F (71°C) for beef/pork. 
 
 
Another method is to fry in a thin layer of oil over medium heat, turning occasionally until deeply browned and cooked through (8–12 minutes depending on size). 
You can also brown the outside in a frying pan, and finish cooking the insides in marinara sauce. 
Also, I haven’t tried air frying them, but I've seen it done. Air fry at 375°F for 10–12 minutes, shaking halfway, checking for correct internal temperature. 
 
 
If you want to freeze them, I suggest cooking them in the oven, then letting them cool completely. Place them on a parchment lined tray or cutting board, and freeze them for about an hour, and then transfer to a freezer-safe container. They should keep for about three months. 
 
Let them defrost in the fridge overnight for when you want to use them, as cooking them from frozen might make them fall apart. Reheat simmered in sauce or baked at 350°F for 10–15 minutes. 
 
Add oregano, basil, red pepper flakes, or other herbs and spices to change the flavor profile.  
For sweeter, softer onions, sauté them briefly before adding to the mixture.  
Try a mix of meats—beef and pork together make exceptionally tender meatballs. 
 
Enjoy them in pasta or soup, or just on their own! 
 

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RECIPE: Spreads for BC Living "From Scratch" - Cream Cheese

Spreads - Part 3: Cream Cheese
BC Living - “From Scratch”
May 2024

If you love making homemade jam after a bountiful summer of berries and other fruits, but have never tried to make other spreads at home, this is your sign.  Making peanut butter (or any kind of nut-butter) is very simple, and even if they seem daunting, cream cheese and butter from scratch are well worth it. Not only because you can use fresh, organic ingredients, but you can customize them on the spot!

Cream Cheese

INGREDIENTS: 

8 Cups Whole Milk 
Juice of 1 Large Lemon (approx. 5 tbsp) 
½ tsp salt (or more) 
(Optional: additional herbs and spices for flavoring)

INSTRUCTIONS:

Begin by pouring the milk into a saucepan. Heat the milk over medium-high heat until it comes to a boil.  
 
Once the milk is boiling, add the lemon juice and immediately turn off the heat.  
Let the mixture sit for a few minutes to allow the milk to curdle. (During this time, you'll observe curds forming and a yellowish liquid separating.) 
 
Once the curds have formed, strain the curdled milk through a cheesecloth (or clean tea towel) lined sieve to separate the liquid whey.  
 
Rinse the curds under cold water to remove any excess whey clinging to them. Squeeze the curdled milk to remove any remaining liquid whey. You may need to do this several times. 
 
Transfer the strained curds to a food processor, or blender, and add the salt (to taste).  
Blend until the mixture becomes light and fluffy, usually within 1-2 minutes, depending on the machine's power.  
 
If desired, add additional herbs or flavorings at this stage. Note that certain ingredients may affect the cheese's shelf-life; dried herbs will make the cream cheese last longer than fresh, but if you’re consuming quickly, go fresh! 
 
Store the cream cheese in an airtight container in the refrigerator for up to 7 days.  
 
ENJOY! 

RECIPE: Spreads for BC Living "From Scratch" - Butter

Spreads - Part 1: Butter
BC Living - “From Scratch”
May 2024

If you love making homemade jam after a bountiful summer of berries and other fruits, but have never tried to make other spreads at home, this is your sign.  Making peanut butter (or any kind of nut-butter) is very simple, and even if they seem daunting, cream cheese and butter from scratch are well worth it. Not only because you can use fresh, organic ingredients, but you can customize them on the spot!

Butter

INGREDIENTS: 

2 cups heavy cream 
Salt - optional 

INSTRUCTIONS:

I made this in my stand mixer, but it can also easily be made in a food processor. It can be a bit messy, so keep a clean tea towel on hand. 
 
Pour the heavy cream into the stand mixer bowl. If desired, you can add a pinch of salt for flavor. 
Attach the whisk attachment to the stand mixer and set it to medium-high speed. Begin beating the cream. Keep an eye on the process; after a few minutes, the cream will start to thicken and form soft peaks. Continue beating until the cream transforms into whipped cream.  
 
Keep mixing beyond the whipped cream stage. The cream will start to separate into butter and buttermilk. This process usually takes about 10-15 minutes.  
The butter will begin to clump together and the buttermilk will separate from it.  
 
Once the butter has formed solid clumps and separated from the buttermilk, you can drain off the buttermilk. You can do this by carefully pouring the mixture through a fine-mesh strainer or cheesecloth-lined sieve set over a bowl. Save the buttermilk for later use in baking or cooking. 
 
Some people prefer to rinse the butter to remove any remaining buttermilk - I do and did here. 
Pour cold water over the butter and then gently knead it under the water. Repeat this process until the water runs clear.  
 
Now you can shape the butter into a ball or log, or simply work it into a container. 
 
Store your homemade butter in an airtight container in the refrigerator. It should last for about a week.  
Use your homemade butter on bread, toast, or in any recipe that calls for butter. Enjoy the rich, creamy flavor of your homemade creation!