Cookies for the Teachers

cokies cookiesAs a student I have experienced lots of teacher strikes, missed days of school and walk-outs in high school. However, this year I am on the other side of the battle as a practicing teacher. 

I’m one month away from finishing my first year of teaching. It’s been a rewarding experience full of learning. Yes – as a teacher I am still learning. Learning doesn’t end in the classroom – we are all lifelong learners (as I was taught in my education program). Even if I weren’t a teacher, I would still believe this statement. No one can say that they ever stop learning – no matter the content, the subject or idea we are continuously learning and shaping our world around us through these experiences. I believe that education is important. Thus, I am standing on the picket line for my first ever strike along with fellow colleagues. 

Last week was our first day of rotating strikes in BC, and this week I’ll be on the line again. It was great to talk to other teachers, to inform those driving by, giving us a honk (or, other times a not-so-nice gesture or plain looking away altogether). However I do hope that our strike will bring about some much needed changes to help those students in our classroom that need it the most. 

It was nice to see public support from students parents and family, bringing the teachers coffee or snacks along with homemade signs. This week I said I would bake something to share with the teachers – simple chocolate chip cookies. 
 cokies bake

Whole Wheat Chocolate Chip Cookies
Yields 36
Whole Wheat Chocolate Chip Cookies
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  1. 2 sticks butter
  2. 1 1/2 cups whole wheat flour
  3. 1/2 cup quick oats
  4. 1 teaspoon baking soda
  5. ¼ cup sugar
  6. 1¼ cups brown sugar
  7. 2 eggs
  8. 2 tablespoons almond milk
  9. 1½ teaspoons vanilla extract
  10. 2 cups dark chocolate chips
  1. Melt the butter in a medium saucepan over low heat. Sift together the flour and baking soda and set aside.
  2. Pour melted butter in the mixer’s bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the eggs, 2 tablespoons almond milk and vanilla extract and mix until well combined.
  3. Slowly incorporate the flour mixture and oats until thoroughly combined. Stir in the chocolate chips.
  4. Chill dough in freezer 10 minutes.
  5. When ready to bake, heat oven to 375F.
  6. Scoop chilled dough onto lined baking sheets.
  7. Bake for 10-14 minutes or until golden brown.
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Mediterranean Quinoa Salad Bowl

Mediterranean Quinoa Salad Bowl //

This past weekend Adam and I were excited to have our engagement photo session! We are super lucky to have a friend who is an amazing photographer and asked if we would like to do a shoot with her. Of course we said yes – and now I’m anxiously waiting to see the final photos.

It was lots of fun – hopefully the photos turn out as good as I imagine them to have been. The weather had been wonderfully hot and beautiful, except for the night we chose to do the photos. It had been pouring rain all day and night and let up just in time for the photos. It began to sprinkle a little near the end, but we had taken a majority of the photos already so I was happy it had begun raining again only after we finished.

I’m currently writing this with a big ice pack on my back – earlier today I had been sitting on a chair at my desk for about an hour after work and when I got up I didn’t realize my foot had fallen asleep. I stepped on it to open the blinds on the window behind me and immediately fell down, collapsing and falling backwards into the window/blinds and finally landing on the middle of my back against the window ledge/baseboard heater. It happened fast, and I haven’t fallen like that for a long time.

I had no idea my foot was asleep and when I went to stand on it, my foot just gave out and rolled. I pretty much did a legs-over-the-head fall and had nothing to grab on to. I can really feel it now though, definitely deep soreness in my back along my spine and next to it, as well my ankle and shin are hurting from where they hit. Hopefully tomorrow it will be feeling a little better.

I made this super easy, throw together salad for dinner tonight with the leftovers from the night we first made it. The best part about this salad is you can make everything separately, then add them together when you want to eat.

Mediterranean Quinoa Salad Bowl

This past week Adam and I were looking for something healthy for a light dinner one night while we were out and found Freshii. I’m not sure we had eaten there before, but the menu looked good and offered lots of healthy choices. I had the Mediterranean Life salad and Adam had a burrito style wrap. The salad was huge – way too much for me, even if I was really hungry. I could have gone without adding the chicken as well. However, for the price it was a good deal. When we were home the following weekend I thought I would re-create it. 

Mediterranean Quinoa Salad BowlMediterranean Quinoa Salad Bowl

You can use any ingredients you have really, any fresh vegetable would do. You can make it with or without chicken/meat. I’ve made it with chicken for dinner, then just veggies for lunch the next day. The thing that makes Freshii salads good is they mix them in a plastic bag before pouring it into the bowl – that way the dressing coats everything. I suggest tossing it in a large ziplock, or in a tupperware container. 

I used Kraft’s Fruit and Veggie dressing Roasted Yellow Pepper – it was just sweet enough and reminded me of the dressing they used. Any vinaigrette dressing would be good.

Mediterranean Quinoa Salad
A healthy mix of quinoa and greens, topped with veggies and salad dressing for a salad that eats like a meal. Throw together a container for lunch or dinner, and toss when ready to eat.
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  1. 1/2 cup cooked quinoa (I used a blend of regular and black quinoa)
  2. large handful of mixed salad greens
  3. handful of kalamata or black olives, chopped
  4. cucumbers, diced
  5. roasted peppers (or raw peppers, diced)
  6. tomato, diced
  7. red onion, diced
  8. soy nuts or almonds, unsalted
  9. barbecued chicken breast (optional)
  1. Add salad, quinoa (can be warmed up), diced veggies, nuts and chicken (optional) to a large ziplock bag or tupperware container. Drizzle with salad dressing of your choice and seal.
  2. Shake well to mix salad toppings together.
  3. Transfer salad to large bowl - enjoy.
  1. You can prepare salad ahead of time to take with you for lunches or dinner - just add dressing before you eat, shake well.
Adapted from Freshii
Adapted from Freshii
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Copycat Recipe: Cranberry Pecan Crisp Crackers


If you live in BC you’ve probably been to a party where there’s a cheese platter lined with crackers, and immediately you find your favourite – the Rain Coast Crisp. These are definitely my go-to when I see a cracker and cheese platter. They’re a lightly sweet, thin almond chewy-crunchy cracker that can be topped with anything. They’re almost like a cookie-chip – you can’t have just one.

So, when I learned about my allergies with wheat I had to cross off lots of crackers (and even most cheese). However, I found a recipe online that is an exact copy of the cracker that you can make in your own home, at a fraction of the price. Plus, they can be wheat and gluten free to fit the needs of those with food allergies. 

The crackers are super versatile, you can add in any combination of nuts, seeds and dried fruit you like. A yummy combination might be dried blueberry and walnut, or cranberry and poppy seed. 

This week I shared the copycat recipe over on VanCity Buzz - be sure to head over there for the recipe and check it out!



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