Tropical Brown Rice Pudding

Could there be anything more comforting that warm rice pudding? Especially since it’s only -2847596 oc outside today. WHY-IS-IT-SO-COLD?!?! … don’t answer that, I know I live in Canada. I love it. I hate it … not the country, just the cold. I bleed maple syrup … seriously, I’m such a sap ( haha – get it, maple syrup .. sap … I’ll stop!)

Oh, look at this!!




sweet, but not too sweet

like a warm hug, ready for you any time you are.

Since it’s January and I’ll be throwing chocolate in your face before you know it, – I’ve healthified this recipe.

Sort of.


I also use coconut water.

Dude, can we talk?! For the longest time, I remember my parents drinking coconut water – ever since I was little. Now, the price has skyrocketed since it’s now the coolest thing on the block to drink. Blah.

My pudding, I want to believe it’s healthier.

It’s healthier – and packs pretty dried fruit jewels and nuts.

And Rum. Note: you can totally use water instead of rum. But if you like rum, use rum. I’m now annoyed with my over use of the word rum – because it reminds me of bum.


Eat pudding with me please. Another note, to completely annoy the skittles out of your rainbow, as I made this recipe I pranced around my condo singing p-u-ding-ding, makes me want to sing-sing.

Seriously, my husband – he’s the luckiest chap in town.


Tropical Brown Rice Pudding

1/2 C dried cranberries

¼ cup Malibu rum

2 ½ cups coconut water

1 C short-grain brown rice

¼ Tsp Sea Salt

4 C milk

1/3 C honey

½  tbsp vanilla extract

1 tsp coconut extract

1 tsp ground cinnamon

¼ cup chopped apricots

¼ cup chopped walnuts

IMG_4554 IMG_4565 IMG_4578 IMG_4588

In a small bowl combine dried cranberries and Malibu rum. Set aside and allow to soak.

In a pot, combine coconut water, brown rice and sea salt.  Bring to a boil and then cover and simmer 40 minutes.  You will notice, the rice will slowly begin to absorb all of the coconut water

Remove rice from the heat.  Add the milk, honey,  vanilla, coconut extract and cinnamon to the pot with the rice and stir well.

Bring to a low boil over medium-low heat, stirring often. Cook for 30 minutes.

Remove from heat – add cranberries, apricots and walnuts stir to combine well.

Top with apricots and walnuts and a drizzle of extra honey, for a little extra pizzazz!!


Happy Friday, Darlings


Open-faced Pineapple Turkey Summer Slider

It’s Monday, and it seems like your socks need to be rocked.

 Drop your glasses, shake your asses

Face screwed up like you having hot flashes

Which one, pick one, this one, classic

 … *gasp* bad words

Also, that song will now be in my head all day … I’ll be strolling down the street , yelling Eve at the top of my lungs.

 That’s some classy stuff right thhhuuurr.

I annoy myself … on the constant. True story. 

I like it when my food looks pretty, I feel like it’s half the battle.

Especially these days, I’m trying to eat healthy and I know that healthy doesn’t have to taste or look like cardboard but sometimes it can get boring. A woman can only drink so many smoothies, and eat so many kale / spinach salads.

 I’m on a new sweet-salty-savory combo kick these days. And pretty – when life fails, get pretty.

 And then I made this pish-posh meal. It looks fancy pants, but is a breeze – that’s the good stuff. Wow your tummy and guest by making it seem like you got all Haute and bothered, when actually you’ve been sipping margaritas with your feet in the pool all day.

 I actually had no intention of writing about this recipe, therefore I have little to no pictures, but then I tasted it.

And it would be wrong ( and probably a little greedy) if I didn’t sprinkle some sum-sum-summaaa time in your life.

Annoyed. I know. Sorry.

 Open-faced Pineapple Turkey Summer Slider

Grilled Pineapple:


1 Large Pineapple


Slice the pineapple into 1inch rounds – set aside, as you will grill these at the very end.


 Sweet Onion Bourbon Jam:


5 Large onions

1 Tbsp Extra Virgin Olive Oil

1 Tbsp Bourbon Rum

1 Tsp. Sea salt


Finely slice each of the onions – no need to be neat, they will melt down either way.

Over medium heat, add 1 Tbsp Extra virgin Olive Oil.

Add onions to pan and brown for 25 minutes.

Add 1 tbsp. of bourbon, cover and reduce heat to low.

Allow to cook for 40 minutes, mixing occasionally.

 The onions will caramelize and begin to melt down. Add sea salt.

Remove from the heat and set aside for your burger

 photo 4

Turkey Rye Burger:


1 Lb Ground Turkey

1 large egg

4 Cloves of Garlic – minced

¼ cup fresh parsley – chopped

1/2 Tbsp Sea Salt

½ Tbsp Ground pepper

½ Tbsp chilli flakes

2 slices of day old rye bread broken into small pieces ( you should end up with about a cup and a half of pieces)



Mix together all of your ingredients, forming 4 large-thick patties.

Grill your burgers to your liking.

Before turning off the grill, add your pineapples to the BBQ for 2 minutes on each side ( just long enough, to get those delicious char marks)


Cranberry Compote:


4 cups Fresh Cranberries

¼ Tbsp Cinnamon


Preheat oven to 450 oc

Wash and dry your cranberries. Scatter onto a baking tray.

Roast for 40 minutes, turning half way through to avoid sticking.

 Remove from the heat, place in large bowl and add cinnamon. Using a potato masher, mash until smooth.

photo 3

 Layer all of your components and chow down!!