Hello there and Welcome to my wee world!

You may wonder who I am and why you’d be interested to hang around my blog. Well, I’m just a girl – a girl that learned how to cook – who had a whole whack of health issues that contributed to making me feel lousy and gain a ton of weight. I realized if I didn’t start taking control of my life I soon wouldn’t have a life to control.

I’ve always wanted to write, but about what? My original idea was to try my hand at writing a cookbook – but then I thought does the world really need another cookbook?

Blogging is a way for me to write, share recipes & ideas and in many ways it’s a cathartic bit of therapy during my wellness journey. What I didn’t expect was the amount of people within my own circle of acquaintances that would come to me to ask what I was doing and if I could help them to change some habits, get healthier and maybe shed a few pounds along the way.

That’s what this blog is about. Some recipes (some really healthy, some…well some you may only get to eat on special occasions) a story about where I started, where I’m at and where I hope to end up. The story of course encompasses everything in between, the dreaded diet & exercise and all the “tweeking” that’s involved to get a very stubborn compromised metabolism to move!

I hope you hang out for a while, check out some of my recipes, read my story – never know you may see glimpses of yourself or someone you know.

Feel free to drop me a line or better yet sign up and find out when I post a new blog, either way I appreciate that you stopped by.  I wish you great health & happiness!

Chef Lorraine



October 6th, 2017|0 Comments

Love hiding vegetables from your family?  I do! We’re used to using pureed pumpkin & sweet potato and grated zucchini everything at this time of year, why not use squash?

By using grated squash, buttermilk & vinegar this cake comes out so moist and flavorful!  Best part, you’ve hidden a large amount of squash from all the veggie naysayers!

Bon Apetit and Happy Thanksgiving!

½ cup unsalted butter, room temperature, plus more for greasing the pan
1¼ cup sugar                                                                                                             
½ cup vegetable oil
2 large eggs
1 tbsp. white vinegar
2 tsp. pure vanilla extract
3 cups unbleached all – purpose flour, plus more for dusting the pan
1 tsp. baking soda
1 tsp. salt
½ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
¾ cup buttermilk or soured regular milk made with 1 tbsp. vinegar and enough milk to total ¾ cup
2 cups peeled and grated butternut squash

Preheat the oven to 325°f. Butter and flour a 10 cup bundt pan, be sure to tap out the excess flour, set aside
In a separate bowl put flour, baking soda, salt, cinnamon, ginger and nutmeg, set aside
In large bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium until light and fluffy about 2 minutes
Add the oil and beat until well combined
Add the eggs one at a time, mixing well after each addition
Add the vinegar and vanilla and mix again, until just combined
Add half the flour mixture, until just combined (don’t over beat)
Add half the buttermilk, mix until just combined
Repeat with the remaining flour and buttermilk
Off the mixer fold in […]