RECIPE: Cauliflower Wings for BC Living "From Scratch" - February 2026

Cauliflower Wings
for BC Living “From Scratch”
February 2026

If you need a good weekend mid-day snack to go along with whatever sports you’re watching on the TV, this is a super easy, and tasty recipe.  
You can adjust the seasoning of the breading to make it spicier, and you could also coat them in hot sauce of your choice once they’re baked.  
Great vegetarian option for a gameday spread, and you can even swap out some ingredients to make it vegan! 
 
Serves 4-6   

INGREDIENTS:  

- 1 medium to large head of cauliflower, cut into bite-sized pieces  
- 1 small head of garlic  
- 1 cup panko breadcrumbs  
- 1/2 cup parmesan 
- 1 cup milk  
- all-purpose flour (approx. 1 cup)  
To Taste/You can adjust: 
- 1/2 tsp garlic powder  
- 1/2 tsp onion powder  
- 1/4 tsp salt  
- 1/4 tsp pepper  
- 1/4 tsp paprika (optional, more if you want more heat)  
- optional zest of one small lemon  
 
For The Dip 
- juice of one small lemon  
- 1/4 cup buttermilk (you can make your own) 
- 1/4 cup yogurt (plain) or mayo  
- finely chopped parsley and/or chives (approx. 1 tbsp)  
- salt and pepper  
- paprika and/or hot sauce (optional)  
   

INSTRUCTIONS:  
 
To save time roast the head of garlic first (in a foil packet, cutting the top off and drizzling with olive oil – approx. 30mins, at 450) - which allows it time to cool so you don't burn your fingers as well!  

Preheat oven to 450.  
Place an OVEN-PROOF (important), non-stick, cooling/wire rack on a baking sheet.   

In one shallow bowl, add the cup of milk and whisk in the all-purpose flour until paste-like. In a 2nd bowl, combine the panko, onion and garlic powder, paprika, vegan parmesan, salt and pepper, and lemon zest (if using) until thoroughly mixed.  

Dunk the cauliflower florets in the milk/flour and then dredge them in the panko mixture (press it in so it sticks better) and then put them on the cooling rack on top of the baking sheet (you may want to spray it down with cooking spray for extra non-stickiness.  

Bake in the oven for about 20 mins and then flip and bake again for about 15-20 mins until brown and crispy! Keep an eye on them throughout, as some ovens may cook them faster than others.  

While this is baking, make the dip by combining the roasted garlic, lemon juice, buttermilk, yogurt (or mayo), parsley or chives, optional hot sauce/paprika, salt and pepper. You can do this by hand, but I used an immersion blender to make sure it was nicely pureed.  
Pour into a small bowl for dunking once blended.  

Plate the cauliflower on a serving tray with the dip – sprinkle with parsley (optional) and ve sure to serve hot! 

 
GO TEAM! 

EVENT: Swallow Tail Culinary Adventure - Sea Foraging - January 2026

Swallow Tail Culinary Adventure
Sea Foraging
January 2026

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! 

FOOD: Murchie's Earl Grey Marshmallows with Dead Frog Brewery London Fog Winter Ale

Last month I partnered with Murchie’s Tea & Coffee to pair their hot chocolate with my homemade marshmallows!
Once that project was done, it was brought to my attention that Dead Frog Brewery made a beer with their Earl Grey tea, which I got very excited about.
So I picked up some of said tea, steeped it and made some Earl Grey marshmallows with it.
Then on my next trip out to Langley, I popped into the brewery ordered a pint and put it all together.

Sticky and delicious. Extremely worth the trip.
I believe the beer is still available, but my marshmallows have all been handed out to friends over the holidays... But the recipe is on my blog if you wanna try the combo for yourself!

December 2025

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! 
 

RECIPE: Marshmallows for BC Living "From Scratch"

Marshmallows
for BC Living “From Scratch”
November 2025
 
I’ve been tinkering with making homemade marshmallows throughout the year, and I think I’ve finally got it down – just in time for cozy season! 
 
And now that it’s also getting closer to the holidays, I thought maybe it might be fun to give them out as gifts (in lieu of cookies). So, I looked into local companies (support local!) that sold individual packets of hot chocolate, and I found that Murchie’s Tea & Coffee had just what I was looking for! 
 
Because they had three flavours (Original, Mint, and White Chocolate), I’ve decided I’m going to make different flavours of the marshmallows (more on that in the recipe) throughout the holiday season and hand them out to friends and family.  
I got some festival ribbons, stickers, and bows to complete the look, and I can’t wait to start delivering them. 
 
Now, the recipe is fairly straight-forward, just be prepared to be a bit sticky for a few days while you make the different batches and cut them to size. 
 
Makes ~30-40 Medium-Sized Marshmallows 

INGREDIENTS 
 
- 2 envelopes unflavoured gelatin (7g each) 
- 1 cup cold water 
- 1.5 cups granulated sugar (300g) 
- ½ tsp salt 
- 1 cup corn syrup (white/light) 
- 1 cup icing sugar 
- ¼ cup cornstarch 
* 2 tsp vanilla extract 
* additional flavouring (mint extract, almond extract, spices) 
* additional colouring (whatever colours you feel like making) 
 
 
INSTRUCTIONS 
 
NOTES: This recipe is best made in a stand mixer, but if you don’t have one, you can use a hand mixer, it just might take longer to get it to the consistency you need. 
You should also have access to a candy thermometer, if you don’t, there are ways to check if the syrup mixture is hot enough, but the thermometer will make life easier. 
 
You will need to grease a baking dish (should be glass or ceramic, so you don’t get a metallic taste) - I used a 9x13 size dish, but you can use a 9x9 square or another size. The difference in the size of the dish will just change how tall the marshmallows are going to end up. Decide what you are going for before you grease the pan. 
 
Spray the pan with cooking spray or grease it with vegetable oil. 
 
In a bowl, sift the icing sugar together with the corn starch, and then lightly dust the greased dish with some of the mixture, setting the rest aside. 

In the bowl of the stand mixer, pour in ½ a cup of the water and then sprinkle the two packets of gelatin over it to hydrate/bloom. 
 
Meanwhile in a medium-sized saucepan (best with a heavy-duty bottom) over medium heat, add the granulated sugar, the salt, the corn syrup, and the other ½ cup of water. 
With a wooden spoon stir the mixture until the sugar dissolves and attach the candy thermometer to the side of the pan without touching the bottom. 
 
NOTE: This is going to bubble up a lot while it heats, so be cautious and don’t walk away! 
 
Cook the sugar mixture, wiping down the sides with either a non-stick spatula or a wet pastry brush, until it reaches about 235° - 240°F and then remove from heat. 

Place the whisk attachment to the mixer and mix the gelatin on low for a moment, then slowly (and carefully) start to pour the sugar mixture into the bowl. 
Gradually increase the speed of the mixer until it is on high, and whip it until it is white, thick, and glossy. This could take up to 5-10 minutes (longer if you’re using a hand mixture), so to test if it is thick enough, tilt the mixer head up and if it falls in thick ribbons, it’s ready. 
 
During the last minute of whisking, this is the time to add any extra flavouring like vanilla extract, food colouring, spices etc.  

Transfer the fluff into the prepared pan and use a greased spatula to smooth the marshmallows until the top is mostly flat. 
 
Now you wait! Leave it uncovered for at least 6 hours, but ideally overnight or longer for them to cool and set. 
 
On a clean cutting board or counter, sift the icing sugar/corn starch mixture generously. 
 
Using a clean knife, separate the marshmallows from the sides of the pan and then flip onto the dusted surface. Sift the now top-side with more of the sugar-starch mixture until all surfaces and sides are covered (this is how the marshmallows won’t stick together). 
 
Now you will cut the marshmallows to the size you desire, using a sharp knife. Cleaning and drying the knife between cuts will make it easier to cut through the marshmallows. 
 
With every marshmallow you cut, make sure to coat the newly exposed sides in the icing sugar mix, so they don’t stick together (be generous!). 
 
You can store your marshmallows in an air-tight container, putting parchment paper layers between if desired. They should last up to two weeks without beginning to get stale, but they will still be great if you melt them in the hot chocolate well after that! I have had some stay soft for months! 
 
If you’re going to deliver these to friends in your cute packages, make sure you measure it so that you are cutting the marshmallows to the right size so they fit in whatever you’re handing them out in. 
 
Enjoy!!!