Get Your Smoothie On + GIVEAWAY Winners!

I’m so excited to announce that my eBook is available for purchase TODAY!

The 21 Day Smoothie Guide by Holistic In The City is full of unique and delicious smoothie ideas that I know your whole family will absolutely love.

If you’ve read my blog for a while,  you already know that green smoothies are a great way to start your day and they make a healthy and complete snack for kids.  However, it’s easy for anyone to get stuck in a rut, making the same smoothie day after day (banana+spinach+almond milk…sound familiar?)

Whether you are already a smoothie enthusiast or just starting out on your green smoothie journey, the 21 Day Smoothie Guide has some really interesting recipes that will inspire you to get your blender out a little more often. Recipes like the Apple Pie Smoothie, the Gingerbread Cookie Smoothie and the Peaches and Cream Smoothie will get you excited for your morning beverage.

For less than the price of a latte, you will get 21 delicious and healthy smoothie recipes that will jump-start your smoothie habit – just in time for spring!

Visit my shop page or click on the button below to purchase my 21 Day Smoothie Guide today for only $4.99.

Smoothie Guide Button

For even more information on the eBook, you can read this post.

And finally, a big thanks to everyone who entered the Free eBook Giveaway – we had tons of entries!  The 7 lucky winners are:

Tara G.
Kristen D.
Ashley C.
Traci M.
Diana M.
Brett R.
Trisha M.

Congratulations!  You will each be receiving an email with your free copy of the 21 Day Smoothie Guide.  Be sure to tell all your friends how much you love it :)

Happy Sipping,




What Exactly Is “Real Food”?

Last week I had the pleasure of presenting to a group of kids and their parents at their school’s Healthy Habits night.  My talk was on Smart Snacking, and as I explained to my audience, the first “key” to smart snacking is to eat Real Food.

As I described to everyone the meaning of this statement, it dawned on me that I had never actually done this with my readers on the blog.  I mean, here I am going on and on about “Real Food” this and “Real Food” that and I’m never actually defined what I mean when I say that families should focus on getting more “Real Food” into their lives.  Shame on me!

So today I’m going right this wrong and explain exactly what I mean.

real food quote


Real Food Defined

Before I get into a long-winded explanation, here is my favourite basic definition:

Real Food =
Food that is as close to its most natural state as possible

In other words, food that has been minimally processed, if at all.  Food that is in the same form that our ancestors (your great, great, great, great grandmother) would recognize.  You may have also heard the term “Whole Foods”, which is basically the same thing.  Food that is whole, not broken into parts.   Food that is real, not fake.  Food as it is meant to be eaten.

Some people may ask “so what the heck am I supposed to eat?”  In our processed world, it’s hard to imagine eliminating most products sold in a can or a box.  However, I find it’s better to just focus on what you can eat.  A Real Food way of eating is full of fresh fruits and vegetables, meat, seafood, dairy, nuts and seeds, whole grains, and natural sweeteners.  It’s knowing how your food is made and what it’s made of (usually one ingredient).

However, it’s not completely black and white.  There are some “packaged” foods that could be considered Real Food.  Take canned vegetables for example, or snack foods with only Real Food ingredients (Tricuits crackers come to mind).  Yes – these are better choices than a lot of things you could be eating and they do fit the criteria of Real Food – but at the end of the day it’s always a better choice to eat the least processed form of the food (like the fresh green beans or making some homemade snack crackers at home).  For the most part, the more processing that food goes through, the less nutritionally beneficial it is for your body.

Why eat Real Food?

Because Real Food is what our bodies are designed to eat, that’s why!

The human body is a pretty amazing thing – all those parts and processes working together seamlessly.  All the science courses that I took during nutrition school really made me realize how almost every single thing in our body happens for a reason, to keep us alive and well.  It’s mind-boggling.

And these amazing bodies are designed to digest and process Real Food.  So don’t you think our bodies would know when we are ingesting food in a highly processed form, or worse – chemicals and toxins?  The answer is YES!

Our bodies do a pretty good job of managing all this foreign food that we put into it, but there comes a point – and it’s a different threashold for everyone – where our bodies need to compromise in other areas in order to handle it.

And this comes in the form of inflammation, a whole host of unpleasant symptoms, and in the worst cases (and more and more often as people’s bodies get overwhelmed) it results in chronic disease.

Basically, eating Real Food is the best thing you can do to make sure that you and your family live a long and vibrant life.

(There are many other reasons to eat Real Food but I’ll just stop there for now.)

Hello Reality.

Okay, so now it’s reality check time.  Obviously in order to make sure that everything we eat is as “real” as possible we should just make everything from scratch.  In fact, we should all purchase a little farm in the country and grow all of our own food and even raise our own animals to eat.  We should never set food in a grocery store again.

Michael Pollan Quote

I’m being sarcastic about the farm thing (although it does sound lovely), but the cooking from scratch thing actually is important.  We really should try to make as many of our meals at home and from scratch as possible (meaning you aren’t just throwing a frozen pizza into the oven).  It is the single best way to get as much Real Food into your diet as possible.

Keep in mind that I said as much as possible.  I know that eating 100% Real Food is not possible for most people (including myself).  And I know that spending hours in the kitchen is just not an option for most families given their hectic lives.  Whether its busy kids with multiple after school activities, or two parents working full-time, or both.  Sometimes it can seem impossible to find time to brush your teeth, let alone plan and cook Real Food meals for your family every night.  I think about this often –  I only have one child and I find life hectic so I can’t imagine what it must feel like to have 2, 3 or even 4 to manage (and possibly a pet or two thrown in there.  You mamas amaze me!)

So please don’t feel overwhelmed and stop reading.  I’m here to tell you that this whole “Real Food” thing doesn’t have to be all or nothing.  You’re likely reading this blog because you know that Real Food is good for your family, so you are looking at ways to incorporate it into your lives a little more frequently.  And that is amazing!!!

My goal when working with families is to just get them to start eating more Real Food then they are already eating.  The more Real Food you eat, you will notice that you will naturally eat less fake or processed food.  And every step you can take to incorporate more Real Food into your diet is a step in the right direction.  Spending hours in the kitchen is also not an option for me, which is why I’ve come up with lots of great shortcuts to help keep things simple.

One of the main focuses of what I do as a Family Nutritionist is to provide families with guidance to help them incorporate more (and then even more) Real Food into their lives.  And I know that in order for it to be feasible, it needs to be easy – which is why this blog will continue to feature lots of time-saving strategies like my Breakfast In a Hurry series.  Oh, and above all it is mandatory that food and cooking remains stress-free and fun – so I’ll be writing more about this too.

So now that you finally know what I mean with all this “Real Food” talk, keep following along for more great recipes and other ways you can can get your family eating a little more “Real”!



21 Day Smoothie Guide GIVEAWAY!

I’ve already started talking about this on Facebook and Twitter because I’m so excited to share this news – I’ve published an eBook!

The 21 Day Smoothie Guide: An eBook to Jump Start your Smoothie Habit by Holistic In The City launches on April 15th, but today you can win your very own copy for free.  Yes, you heard me right – FREE!

Before I tell you how to enter the contest, let me give you a few more details about the eBook.

Who is Holistic In The City?

Holistic In The City is a business collaboration with 6 of my favourite nutritionists.  We all met in nutrition school and spent many, many hours learning and studying together – and becoming the best of friends at the same time.  We are all pursuing a career in nutrition but each of us is focusing on a different area.  We quickly realized that by working together, we can help more people on their journey to health.  Thus Holistic In The City was born, and this e-Book is our very first collaboration – so we’re pretty pumped.

Besides myself, the ladies of Holistic In The City are Alycia, Danielle, Jenn, Jesse, Mandy and Samantha.

Why an  eBook about smoothies?

We found that when we work with clients, often one of the first changes we make is to start incorporating smoothies into their diets. It is a small change that is easy to incorporate into a busy lifestyle that has an incredibly positive impact.  For me personally, I always recommend smoothies as a complete and healthy snack for kids – with the bonus being that they almost always LOVE them.

People are always asking us for new smoothie ideas, so we wanted to create a smoothie guide with a variety of different ingredients and superfoods that offer various health benefits.

Recipe Sneak Peek

To give you an idea of the types of recipes you can expect from the 21 Day Smoothie Guide, today I’m sharing one of the recipes from the book – the Liver Detox Smoothie.

Liver detox


Liver Detox Smoothie

This smoothie helps gently detoxify your liver. The pigment that gives beets their deep and beautiful red color has been proven to help detoxify the liver. Parsley contains a high amount of vitamin K, which has been proven to protect against liver toxins and cancer. Lastly, ginger is a well-known anti-inflammatory that provides immune boosting properties.


  • 2 1/2 cups water
  • 1 small to medium beet, peeled
  • 1/4 cup parsley
  • 1 apple
  • 1 lemon peeled
  • 1/2″ piece of ginger
  • 1 Tbsp chia seeds


  1. Place all ingredients into a blender and blend until smooth!

Win a copy of Holistic In The City’s 21 Day Smoothie Guide!

Okay, so here are the details.  The Holistic in the City 21 Day Smoothie Guide eBook will not be available for sale until April 15th, but you can enter to win your very own copy today.  We are giving away a FREE copy of our eBook to 7 of our lucky readers!

The contest opens today and will run until Monday, April 14th at 11:59 EST.  There are 6 ways to enter – just click on the link below to access the giveaway on my Facebook page.


Good luck to everyone who enters!


Could FOOD Be Affecting Your Child’s Behaviour?


I think most parents know that eating healthy is important for their kids, but I think subconsciously many people are thinking about the long-term benefits – disease prevention, physical capabilities as they age, a longer life.  Sure, these are definitely some of the “pros” of a healthy lifestyle in the long run, but what about right now?  Can what a child is eating day-to-day be impacting how they are feeling/acting/learning right now?

The answer is a big, resounding YES!

I truly believe in the proverb “you are what you eat”.  The food that we (and our children) eat impacts every single process in our body.  These body processes are what fuel us to learn, work and play.  They shape how our body feels and responds, our energy levels, our emotions and our behaviours.  

In other words, if our kids eat fake, junk and unhealthy food, what can you expect?  That’s right – fake, junk and unhealthy energy, emotions and behaviours.  However, even kids who are eating Real Food most of the time can experience behavioural symptoms if they are not eating the right foods for their individual body.

I want to focus on children’s behaviour in this post, because this is something that all parents struggle with at some time or another.  There are times when all children moody, irritable and angry.  All kids throw temper tantrums, whine and scream or throw things once in a while when they don’t get their way.

But what about kids who are often moody, irritable and angry?  Or who always whine and scream and throw things?  Sure, this could just be the “terrible twos” (or threes or fours or nines), but it could also be something more.

The food your child is eating can simply be causing your child to feel unwell – a sore tummy, bowel issues, a headache, lethargy.  Particularly in children who cannot communicate verbally, acting out is their way of saying “hey, I’m not okay”.

Apart from the general health implications of a bad diet, her are some more specific ways that food could be affecting your child’s behaviour:

Blood Sugar instability:  Certain foods (particularly high-sugar and overly processed foods) can cause blood sugar to spike and then crash dramatically.  This not only impacts children’s energy levels, but has severe impacts on their mood, behaviour, and concentration.  Children need the right mix of protein, fats or carbohydrates, at the right times throughout the day to stabilize blood sugar and keep their mood and energy stable.

Nutrient Deficiencies –  Even if your child is eating a varied diet of mostly Real Food, they can still be deficient in certain nutrients that help balance mood and behaviour.  This could be due to lack of variety in the foods they are eating, or some sort of problem affecting their absorption or utilization of these nutrients.

As an example, one of the most common nutrient deficiencies seen in children (and adults!) is in long chain poly-unsaturated fatty acids (or long chain Omega 3 fatty acids), which are critical in so many bodily functions – especially brain development.  To up their intake of Omega 3s, kids should be eating foods such as fish, flax seeds, walnuts, chia seeds and eggs as often as possible.  Most kids aren’t getting enough, and if this is the case I recommend supplementation.  Some children with certain conditions such as ADHD and dyslexia, lack the enzymes necessary to metabolize these essential fatty acids from food, which could be a contributing factor in their condition.

Food additives:  Despite being approved by Health Canada, there are many chemical food additives and preservatives in processed food that are just not food and that are having negative impacts on our kids’ health.   Certain food additives (like MSG and aspartame) can cause misfiring in developing nerve fibres in the brain, and connections in the brain to be pruned.  A recent study in the UK found that food additives led to temper tantrums and other behavioural and learning issues in as little as two weeks of daily consumption.

Food additives are just one of the many toxins/chemicals/environmental stressors that are impacting our kids’ systems  - other examples include pesticides, heavy metals, and pollution.

Allergic reactions:  Food allergies and intolerance can produce a number of symptoms, including mood and behavioural ones.  The gut, the immune system and the rest of the body are  intricately linked – so if a child is sensitive to a food or a protein found in foods (like the gliadin in gluten for example), the resulting immune reaction or  inflammation can wreck havoc in other areas of the body – including mood, behaviour and learning.


I have witnessed some of these effects in my own child.   I am the first to admit that Tyson is no angel, but he is definitely much more irritable right before dinner as his blood sugar is beginning to dip.  He turns into a much different (and happier!) child once he has some food in his belly.

If you think food may be affecting your child’s mood and behaviour, start keeping a food diary and include a column for mood, and see if you can make a connection between a specific food(s) that could be causing the problem.


P.S.  I have some exciting news!  I have been working on my business website over the last 8 months and it is finally LIVE!  Check it out here and let me know what you think.

original logo Sarah Bester color

In the coming months, you will likely see some changes on this blog as I align it with my business, including an eventual migration into one site (so I’m not managing two).  Not to worry, I still plan on blogging regularly about developing our kids’ relationship with Real Food – plus so much more.  Stay tuned!

9 Real Food St. Patrick’s Day Snack Ideas


St. Patrick’s Day is tomorrow, and it is absolutely one of my favourite holidays.  I’m not Irish (although my husband is on his mom’s side), but I’ve always loved the festive atmosphere and happy-go-lucky vibe of this celebration of everything green.  I know, I know – in North America we’ve totally commercialized it and made it about partying and shenanigans more than anything else, but I still can’t help getting caught up in fanfare – with a “Kiss Me I’m Irish” button and all.

As I get older, the celebrations have become a little tamer (no more racing to get to the pub for 11am!) but I am still all about celebrating on and being festive on St. Patty’s Day.  Having Tyson makes it even more fun, because I have an excuse to be cheesy and to celebrate.

And because I’m a big believer in making food and mealtime fun, I think holidays are a great time to get little more creative with snacks.  Trust me, I’m not at all artistic (or really all that patient when it comes to food prep), so fun does not equal complicated in my house.

So I trolled the internet and am sharing with you some simple (and green!) Real Food St. Patrick’s Day snack ideas to get your family feeling the Luck O’ the Irish! (You will notice that there is no hazardous artificial green food colouring to be seen).

1) Healthy Green Fruit Kebabs from Spark Recipes

A pretty darn simple green snack.  And for some reason, putting fruit or veggies on a stick is always a hit with kids!

Fruit Kabobs

2) Leprechaun Hats from Creative Food

Okay, this is slightly complicated but it’s so cute!

Leprechaun Hats Collage

3)  Mini Shamrock Pizza from Food Idea Recipes

I always like to emphasize that snacks shouldn’t always be just “snack foods” but instead “mini-meals”.  Here’s an “Irish” twist on pizza that would make a great snack.

cute  yummy mini shamrock pizza st. patricks day lunch ideas st patricks day for kids-f87122

4) Fruit Rainbow from Irish American Mom

Another creative fruit display.

Fruit Rainbow

5) Cinnamon ‘Oat’Meal Raisin Cookies from Against All Grain

If you’ve never seen this before, it’s worth taking a look at this recipe for a lesson in science.  The green colour in the cookies is simply a reaction of the sunbutter and baking soda.  Pretty cool!

Cinnamon Oatmeal Raisin Cookies

And of course a couple recipes from this blog:

6)  Avocado Cucumber Dip

This would  be great paired with a skewer of green veggies.

Avocado Cucumber Dip2

7) Green Eggs

Who says you can’t have eggs for a snack?  Healthy, filling and delicious!

Green Eggs1

8) Kale Pesto

Put this on top of anything to make it St. Patrick’s themed.

Kale Pesto

9) Green Smoothie or Green Juice

Of course any green smoothie or juice is a great snack to serve on St. Patrick’s Day.  To make it extra festive, call it a “Shamrock Shake” or a “Lucky Leprechaun Smoothie”.  Seriously, how you present the food can sometimes make all the difference!


I will definitely be trying a couple of these recipes tomorrow.   If you have any other ideas, I would love if you shared them on Facebook or in the comments.

However you choose to celebrate this fun-filled holiday, I hope it is full of luck and love…and maybe some leafy greens :)


Avocado Cucumber Dip

Avocado Cucumber Dip1

It’s snack time – what are your kids eating?

I’ve talked about snacks before on my blog and how they can often be a challenge for parents.  In that same post I gave some guidelines on what makes a good snack, why they are important and gave you a recipe for Healthy Snack Cookies.

But that was ages ago and I haven’t posted a snack recipe since.  Shame on me!  So today, I redeem myself.

I’m always trying to find ways to incorporate vegetables into Tyson’s snacks.  He does enjoy raw veggies on their own, but I think even as adults we can agree that this can get boring after a while.  Plus, since I am a big advocate of set snack times, I want his snacks to be more nutritionally complete by incorporating protein and fat.

So I always pair those raw veggies with some sort of dip.  This adds that much-needed protein and fat to keep Tyson going until dinner.  Plus if it’s super yummy, kids will eat just about any vegetable dipped in it.  Oh, and dipping is FUN.  Messy, but fun.

We do eat hummus quite often, but truthfully it’s never been Tyson’s favourite for some reason.  So I’ve been experimenting with different dip ideas.  This particular recipe was inspired by my recent foray into homemade greek yogurt, and also my obsession with avocados.

Avocado Cucumber Dip2

Avocado Cucumber Dip

Prep Time: 10 minutes
Cook Time: n/a


1 avocado, peeled and diced
1 1/2 cups of peeled, diced cucumber
1/2 cup of plain, full fat greek yogurt
juice from 1/2 lemon
2 tbsp chopped fresh mint (or basil)


1.  Place all ingredients into blender or food processor.
2.  Blend until smooth.


The flavours are unique but go really well together.  Some kids may be new to herbs such as mint and basil but don’t leave them out – simply start with a just little and increase the amount as they get used to it.  Remember, you should always be looking to expand kids’ flavour horizons.

This dip makes any vegetable taste decadent.  Tyson and I have been eating a variety of raw vegetables lately.  Why not be creative and go beyond the typical carrot, celery, cucumber favourites?  Try serving raw cauliflower, broccoli, mushrooms, turnip, string beans, radishes, asparagus, or zucchini.   This recent study found that offering kids a variety of fruits and vegetables increases the likelihood of them eating any at all.   So go crazy and serve a whole bunch for the snack, and let your child choose what and how much they want to eat.  And this type of snack doesn’t need to be limited to older kids.  For younger children, simply steam the veggies so they are a little softer but still dip-able.

I’ve used this Cucumber Avocado Dip for so much more than raw vegetables – use it as a dip for crackers, chicken, shrimp, or even as a salad dressing.   In fact, when made with mint it actually goes really well with fruit, especially melon.  Or you could just eat it with a spoon like Tyson does once his vegetables are gone.

Enjoy…and I promise there will be more snack ideas to come soon!


Adventures in Yogurt Making

For folks that follow me on FaceBook, you may have seen my recent post where I shared that I was attempting to actually make my own yogurt.  At home.  From scratch (well, technically from milk).  I was extremely nervous, and now I’m not sure why I was so worried.  The whole process was incredibly simple.  And the result was even better than I expected!


Just a heads up – this post isn’t to share a recipe, or teach you how to make yogurt. There’s already enough info out there on that.  I just wanted to let you know how it worked out for me and direct you to some great resources so you can try it for yourself.

Let me back it up just a little.  As my accountant (read: nerdy) husband and I reviewed our budget from the last year, we realized that our food expenses were up quite significantly from the year before.  I know a lot of this has to do with the fact that we cook way more at home now that we have a child, plus I prefer to eat homemade food versus eating out most of the time anyways.  (The fact Tyson eats as much as some adults has also added to our grocery bill!)  And being a nutritionist, I’m often trying out a lot of “super-foods” or speciality items that can be a bit costly.  However, we are committed to being a bit more frugal minded in certain areas of our food budget.

For example, one item that makes Jon cringe is the cost of greek yogurt.  It makes me cringe too.  I eat very little dairy for a number of reasons but mostly because it doesn’t sit well with me.  Oddly, greek yogurt has never seemed to bother me, plus I like the benefits of the pro-biotic bacteria which good quality, live culture yogurt contains.  And, it is so. darn. good.  Nothing beats creamy, plain, full-fat greek yogurt topped with fruit, nuts, seeds or granola and a drizzle of honey.  It’s a treat, without being a treat if you know what I mean.

The problem is, organic dairy is expensive, and it is especially important for higher fat milk or yogurt to be organic as the fat contains the highest amount of hormones/antibiotics/GMOs. Greek yogurt in particular is quite pricey.  For a 500g container of my favourite brand, I usually pay $5.99.  At that price, I really feel like I have to savour it.  And when I give it to Tyson – watch out!  He has been known to eat half the container in one sitting.

So when I started to hear that people out there actually make their own yogurt, I was initially a bit skeptical since Jon already calls me a hippy (what is more “granola” than making your own yogurt?) but I was also intrigued and started looking into the process.  There are a ton of sites with information on how to do this, and the methods range from fairly simple to pretty complex.

All methods start with milk (usually homogenized or whole) and basically include these four steps:

1) Heat milk to sterilize it (anywhere from 185 degrees to boiling)
2) Allow milk to cool to 100-110 degrees
3) Add a tiny bit of yogurt as a starter
4) Incubate at a warm temperature in order for bacteria to multiply (4-24 hours)

I’m all about keeping things simple so I really liked the process outlined on the blog Don’t Waste the Crumbs.  The fact that this method was “for dummies” was the clincher.  Plus, I just happened to have a heating pad kicking around to use.  Check out these instructions, and then read on for my adventure.

As promised, the process was very simple.  However, I did run into a couple of snags.  Firstly, in typical Sarah style I started the process without realizing how much time it would take for the milk to cool down, and I had to rush out somewhere.  Plus, I didn’t have a candy thermometer (which a lot of sites recommend), but instead used a meat thermometer which was difficult to keep upright in the pot, plus I don’t think it was working properly.  So, I’m pretty sure that the milk mixture was a little too warm when I put it in the jars and I was really worried that this would mean I would kill off all the bacteria before it had a chance to flourish.  My other issue was that I soon realized that my heating pad has an automatic shut-off! Ugh – so annoying.  I didn’t realize this until a few hours into the process, so the incubation temperature was not consistent – particularly since I left it overnight.


However, despite my less-then-perfect execution, about 18 hours later when I hesitatingly removed the towels and opened the jar the milk was gone and in its place was smooth, creamy yogurt!  I was absolutely amazed.  It was a success!

To make the yogurt into greek yogurt, there is just one more step.  Simply take a fine mesh strainer on top of bowl, or use a bowl and cover with a piece of cheesecloth secured with an elastic, put the yogurt in and put it in the fridge to sit for another 12-18 hours.  The whey will drain off (which is pretty nutritious and can be used in smoothies, or even soup) and you will be left with extra thick and creamy greek yogurt.  And honestly, it is as good, if not better than the store-bought brand.


The cost savings will depend on how much milk you buy and therefore, how much yogurt you make at a time.  This time around I only bought a 1L carton but now that I know what I’m doing, I will likely make a bigger batch (and maybe freeze some), and will save even more money by buying 2-4L of milk at a time.

And of course, besides being cheaper, there are some added benefits to making your own yogurt:

1.  You know exactly what is going into it.  A lot of store-bought yogurt has some very weird ingredients, particularly the flavoured ones.
2.  You can control the lactose – the longer you let the yogurt ferment, the more lactose the bacteria eats up.  Apparently after 24 hours, the yogurt is lactose free!  Most store-bought brands only ferment their yogurt for 6-8 hours, which results in a sweeter flavour.  Luckily, I like my yogurt tangy.
3.  You can increase the amount of probiotic bacteria by fermenting it longer.  The longer it ferments, the more beneficial bacteria your yogurt will have.  Plus, some store-bought brands pasteurize their yogurt at high heat after fermentation, killing off all the good stuff.

Now I know some people still think I’m crazy to be doing this, but I promise it was really, really easy.   It’s one of those things (like making my own pumpkin puree) that I won’t be doing every day, but once in a while when I have the time I think it is worth the effort.

Next time around, I think I am going to use this method from Heartland Renaissance.  She claims it’s the thickest and best yogurt ever, plus this way I don’t have to buy a new heating pad that doesn’t automatically shut off.  (Another method I may try at some point is this method using a slow cooker from Everybody Likes Sandwiches).

Here’s my yogurt with a bunch of my favourite toppings….deeeeelicious!


Would you like some yogurt with those toppings?  :)

That wraps up my adventure – I’ll keep you posted on how the next round goes.  I know Jon thinks I’M the big nerd for saying this, but I really do get quite excited about learning new things in the kitchen, especially when it comes to making my food a little more “real”.

Let me know if you end up giving it a try!


What have you made from scratch lately?