Following a long-lived desire to move to the Okanagan, when our youngest graduated high school, my husband Dwain, my mom (who graciously consented to live with us after her husband went to Heaven) and our daughter Avalon, packed up and headed to beautiful British Columbia. I made the decision to leave my interior design career in favour of a less hectic lifestyle. After two years, it felt right to dabble in a less busy business: baking a few healthy muffins. Well, to say I was unprepared for the explosion that followed is an understatement! Especially because, kitchen prowess is not something I'm known for.
The first to admit to many kitchen faux pas, I've spent the last two decades in trial and error mode when it comes to cooking and baking. My choice to exclude most North American staples from our pantry resulted in a learning curve that yielded some very odd textures, off tastes and howls from my family. You see, the responsibility to eat those experiments fell to them. At times my quest for a healthy menu backfired and we all piled into the family van and headed for McDonald's. Even I had to admit, "This is not edible."
An important lesson learned and reinforced more times than I care to remember: healthy food must not only be healthy; it must also be, well ... edible. So I persevered, determined to follow in my mother's footsteps. All those mistakes and lessons learned have turned out to be a good thing! It has been most rewarding to help others, even if in a small way like providing snacks and desserts to those determined to follow a low carb lifestyle. My "less hectic" life has been anything but, and I'm loving it!