RECIPE: Fajitas for BC Living "From Scratch"

Fajitas 
for BC Living “From Scratch” Column
July 2026

Fajitas are definitely one of my go-to camping recipes!  
They’re easily customizable for everyone - from making them vegetarian, to super spicy, and are excellent for leftovers. Depending on how many days into the trip you want to make them, all the prep could be done at home, and you can freeze your chosen protein to help it keep longer (bonus – it keeps the cooler cold too). 
 
You will also want to pre-mix the seasoning before you head out, that way you don’t have to bring a whole bunch of spice jars with you. 
 
I usually make extras, especially of the veggies, because you can heat them up with some scrambled eggs the next day (using the same pan!) and make breakfast burritos. 
 

INGREDIENTS:  

-  2 boneless skinless chicken breasts (or your protein of choice) 
- 1 medium sweet red pepper 
- 1 medium green pepper 
- ½ a medium-sized yellow onion 
- 3-4 green onions 
- 4 tablespoons olive oil 
- juice of half a lemon  
 
- 8-inch tortillas (I prefer flour) 
 
For the seasoning: 
- 1.5 teaspoons salt  
- 1.5 teaspoons dried oregano  
- 1.5 teaspoons ground cumin  
- 1 teaspoon garlic powder 
- 1/2 teaspoon chili powder  
- 1/2 teaspoon paprika  
- 1/2 teaspoon crushed red pepper flakes 
 
Optional Toppings: 
- sour cream 
- cheddar cheese 
- salsa 
- guacamole 

INSTRUCTIONS:  
 
Cut the chicken into thin strips, and store in an airtight container – freeze if desired. 
 
NOTE: If your chicken (or chosen protein) is frozen, make sure it’s defrosted in the cooler by the day you want to make it. 
 
Marinate the chicken by combining two tablespoons of oil, the juice of half the lemon and the prepared seasoning and mix well. Cover and store in the coldest part of your cooler until you're ready to cook. 
 
Seed and cut the peppers into thin strips and slice the onion into thin half-moons.  
Thinly slice the green onions and keep them in a bowl of their own. 
 
If you’d like your tortillas to be warmed, heat them in a second (clean and dry) pan and then cover with a clean tea towel to keep warm. It’s best to do this while the veggies are cooking so your fajitas will be nice and hot! 
 
In a cast iron pan over medium heat, add the remaining two tablespoons of oil and sauté the peppers and onions until tender-crisp. Transfer to a plate and keep warm. 
 
Add the chicken mixture into the pan and cook over medium-high for 5-8 minutes or until no longer pink, then return the peppers and onions to the pan mixing everything together and heat through.  

To serve, spoon the filling down the center of each tortilla, sprinkle with the green onions, and add your favorite toppings! 
 
Kick your feet up and enjoy! 

RECIPE: Hummus for BC Living "From Scratch"

Hummus - 3 Ways
for BC Living “From Scratch”
June 2026

With grocery prices rising all the time, there are some staples that I’ve been really into making from scratch – and hummus is one of them! 
 
Rather than reaching for the sub-par, pre-made hummus in the deli section, making your own at home means you can pack it with all kinds of extras. For this recipe I even soaked the chickpeas which will increase the flavor and means it is even less expensive to make. 
 
Once you get the ratios for your basic garlic hummus down, you can start expanding by adding things like roasted red pepper or beets like I did. Each has its own unique pop of flavor, and the colors are to die for on a veggie plate! 

INGREDIENTS:  

Garlic Hummus 
 - 1½ cups cooked chickpeas* (see instructions for canned vs. soaked chickpeas) 
- 1 tsp baking soda 
- 1/3 cup tahini  
- 2 tbsp extra-virgin olive oil  
- 1 lemon – approx. 2-3 tbsp juice, or more to taste 
- 1-3 garlic cloves (start with one and add more to taste) 
- ½ tsp salt  
- water – 1/3 cup, or more to thin 
 
Roasted Red Pepper Hummus 
- Garlic Hummus ingredients plus: 
- 1 small beet 
- optional spices like cumin 

Beet Hummus 
- Garlic Hummus ingredients plus: 
- 3 red peppers 
- optional spices like cayenne and paprika 
 
Garnish Options:  
paprika or sumac, red pepper flakes, chopped parsley, lemon zest, drizzle of olive oil, sesame seeds, or anything else you might desire! 
 
Serve With:  
vegetables like carrots, celery, cucumbers, peppers, or warm pita 
 

EQUIPMENT: 
- high speed blender 
 

INSTRUCTIONS:  
 
I used the soaked chickpea method but if using canned you can skip to below*. 
 
One cup of dried chickpeas will yield about 3 cups of cooked. 
Rinse the chickpeas to remove any debris and place in a pot or large bowl and cover with at least 4 cups of cold water. 
 
Soak overnight or for approximately 8 hours, then drain and rinse the chickpeas and place in a large pot. Cover with fresh water (with 2 or 3 inches extra) and add a pinch of salt, and the baking soda, and if desired you can add bay leaves and garlic, onion and carrot. This will amp up the flavor, especially if you’re making plain hummus. 
 
Bring to a boil and then reduce to a simmer, cooking the chickpeas for about an hour to an hour and a half. You know they are done when they are able to be squished – you want them very soft for a creamy hummus. 

And, for an extra smooth hummus, you can remove their skins – an easy way is to roll them in a clean and dry tea towel. It can be tedious, but it can also be worth the effort! 

*If you’re using canned, be sure to drain and rinse the chickpeas well (or save the liquid for some egg-free aquafaba recipes!) 

Now you’re ready to make hummus. 
If you’re making one of the variants from above be sure to roast your beets and/or red peppers (a quick google search will let you know how to do so) and give them time to cool down. 

 
Place the chickpeas in your blender of choice and add in the tahini, lemon juice, garlic, and a pinch of salt. (This is also when you would add the ingredients for one of the other types of hummus.) 
 
Blend on high and add a tablespoon of water at a time until you reach the desired consistency. Now is also when you want to check for taste. If you want more garlic, or lemon (can use instead of water to thin), or spices. 
Plating is such a fun part as well! A shallow and wide bowl is your best bet and then add any of the garnish you’d like – play around with it. 
 
Serve with veggies, pita, or use it as a spread. 

ENJOY! 

RECIPE: Ravioli for BC Living "From Scratch"

Ravioli
for BC Living “From Scratch”
May 2026

Do you consider ravioli a dumpling? It’s one of those amazing and versatile stuffed pastas that you can take in any direction for its filling. For simplicity in this recipe, I went with a classic ricotta with fresh basil and lemon so that I could play around with sauces as I saw fit.  
 
This might take you a few tries to get the amount of filling or pasta width correct, but always err on the side of less filling, so you don’t have explosions in your pasta water. 
 
I already taught you how to make pasta from scratch – so follow that recipe first by clicking here. 

INGREDIENTS:  

For Pasta 

• 2 cups 00 (or AP) flour 

• 4 eggs 

For Filling 

• 250g of fresh ricotta  

• fresh basil (5-6 leaves), cut into thin strips 

• Zest of one lemon, approx. 1 tbsp 

• ½ tsp each of salt and pepper 

Optional Tools (if unavailable, use a rolling pin and sharp knife): 

• Pasta maker 

• Ravioli crimper 
  

INSTRUCTIONS:  
 In a large bowl, mix the flour and salt together, and then create a well in the center. 

Crack the four eggs into the well, and then with a fork or your fingers, beat them together slightly. Once broken up, start adding the flour from the sides to the mixture, until a loose dough has formed. 

On a floured surface, dump the dough out and begin kneading it for five to seven minutes, adding flour as needed if it is too wet. The dough is ready when it is smooth, and if you poke it, it slowly springs back. 

Cover with plastic wrap and let sit at room temperature for 30 minutes. 

While the dough rests, make the filling by combining ingredients into a bowl and mix well. Taste for additional salt and pepper or basil, cover and place into the fridge. 

Cut the dough in half and return the second half to the plastic wrap to keep from drying out. 

On the floured surface begin to roll the dough into a rectangle, then fold together like an envelope (if you are using a machine you can begin to pass it though). After laminating it a few times, start to roll it (either physically, or on smaller and smaller settings on your pasta maker) until about the second last setting. Continue to thoroughly dust it with flour as needed. 

This amount of dough should make enough for two sheets – you may need to cut it in half as you’re rolling depending on the size of your workspace. 

You'll want two evenly sized and shaped rectangles of dough – set one to the side and flatten the other out. You’re now ready for filling. 

Place your filling in a piping bag (I used a Ziplock that I cut the corner of) or use a tablespoon and evenly place the filling across the pasta sheet, leaving enough space around it for cutting. 

Grab a small bowl and add some water to it – this is going to help you seal the sheets together. Either with your finger, or with a pastry brush, lightly water around each dollop of filling. 
Once it is wet, you can gently place the second sheet over top of the first. Use your fingers to work the dough over the filling and seal the two sheets together as you go, doing your best to avoid air bubbles. 

Sprinkle with a bit more flour and then using your ravioli crimper (or a sharp knife) trim off any excess pieces you need to. After that you can cut the pasta into evenly sized raviolis! 

If you’re not using immediately, place the ravioli on a floured baking sheet, cover and place in the fridge. You can also put them (uncovered) in the freezer, if you want to make a large batch. Wait until the ravioli is frozen through and then add them to a seal freezer bag to keep for a month or two. 

Repeat the process with the remaining dough and filling. 

To cook, place in a well salted pot of boiling water – fresh pasta will only need a few minutes to cook – it might be a good idea to test with a single ravioli so you know how long yours should take. Frozen will take an extra minute or two. 

As for sauce, that’s up to you. I like browned butter sauce, or white wine and garlic sauce so that the ravioli can shine on its own. Whatever you feel like making, make sure that the sauce is ready to go before you put the ravioli into the pot. 

Enjoy the process and don’t be afraid if your first batch isn’t pretty – it will take good either way! 

RECIPE: Waffles for BC Living "From Scratch"

Waffles 
for BC Living - “From Scratch”
April 2026

I love a good warm waffle right out of the iron on a slow weekend morning, but pulling out the waffle maker every weekend is kind of a messy pain. Well, this recipe for homemade waffles is completely freezer-friendly, so your syrupy dream can come true without fuss. 
 
And if you think that a waffle iron is only for sweet breakfast treats, you’re wrong – I think my favorite use was making falafel waffles! 
 
Makes 4-5 full-sized waffles (depending on your waffle maker!) 

INGREDIENTS:  
 
*You will need a waffle iron to make these – this is the one I use! 

• 1 cup flour 

• 3 tsp baking powder 

• ¼ tsp salt 

• 1 tbsp sugar 

• 3 eggs, separated 

• 1 cup milk (plant-based works) 

• 4 tbsp oil 

• 1 tsp vanilla 

Optional/For Serving: 

• Maple syrup 

• Fruit 

• Powdered Sugar 

• Whipped Cream 

INSTRUCTIONS:  
 
Pre-heat your waffle iron and, if needed, spray with cooking oil. 
 
In a large bowl, whisk the flour, salt, baking powder and soda, and sugar together. Add the milk and egg yolks in and mix thoroughly until smooth. Then add the oil and vanilla and mix well (don’t over mix though) and then set aside. 
In a small bowl whisk the egg whites until stiff peaks form – then fold the eggs into the batter. 

Pour about 2/3 to 3/4 of a cup into the pre-heated iron – amount may vary based on your machine – it's better to under-fill than over-fill on the first one, so you don’t make a goopy mess. 

Cook for 5 minutes, or until your desired golden-brown coloring appears. 
 
To freeze, let them cool completely on a wire rack and either break them into sections, or freeze them as a whole. 
 
You can toast (or warm in the oven) from frozen, but thawing in the fridge the night before will also work. 
 
ENJOY! 

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: 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!!!