Turkey and Veggie Chili

Somehow I have not managed to post anything in October yet! Things have just been really busy around here, but I’m back with a new wonderful recipe!

Since our forecast for the week is chilly and windy at best, I thought this would be a great week to make a huge batch of chili that gives me leftovers for the week. Right now, I’m constantly looking for recipes with a larger amount of carbohydrates and protein, while being moderate in fat, so I opted for extra-lean ground turkey over my usual ground pork and lean ground beef. The black beans help increase both protein and carbs further, while the sweet potato and peppers really bulk it up. Top a nice hearty bowl off with a bit of sour cream, cheese, or avocado. This recipe is also super easy: once you chop everything, all you do is brown the turkey, and then throw everything in and simmer!

Part of my meal planning strategy lately is to make lots of whatever I’m making for dinner, and then incorporate the leftovers into meals for the next few days. This means I’m going through plastic containers like crazy! I couldn’t find one the right size when I was making my lunch today because every single one was in the fridge! But that’s not the point.

The point is, when you’re cooking something anyway, how hard is it to cook a little bit more? Maybe you make a big pot of chili when you’re only feeding two people, but then you have another dinner, and a lunch each! Maybe you only need a few servings of chicken, but it’s not that hard to grill a couple extra and use them for lunch. Steaming veggies? Making rice? Salad? Squash? Make more than you need and stash a serving for later!

If you’re one of those people who can’t stand having the same thing twice so close together, try freezing single-serve portions of meals, well-sealed and labelled. Then, when you’re in a rush, you have a healthy, home-cooked meal that just needs to be defrosted. Future you will thank you.

This recipe makes 6 (1 1/2 cup) servings.



  • 1 lb extra-lean ground turkey
  • 1 large onion, diced
  • 1 clove garlic, minced
  • 1 large sweet potato, peeled and diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 (540 mL) can black beans, drained and rinsed
  • 1 (796 mL) can diced tomatoes, not drained
  • 2 cups vegetable broth
  • 2 tsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  1. Heat a large pot over medium-high heat and brown turkey until no longer pink. Add onions and garlic and cook until soft, 3-5 minutes.
  2. Add all remaining ingredients and bring to a boil. Reduce heat and simmer 1 hour.
  3. Serve with your favourite toppings.

Coconut Apricot Overnight Oats

Overnight oats and I have had an interesting relationship. When I first saw it on Pinterest (where all good ideas come from), I thought it was silly. It doesn’t take that long to make oatmeal, why do we need to make it ahead of time?

And then I made this batch and everything changed. Imagine walking downstairs half asleep in the morning and just grabbing a jar from the fridge, fumbling for a spoon, and knowing that is the only work you have to put into breakfast. Yes you have to prep it the night before, but the prep itself is minimal. Just throw your ingredients together in a jar, shake it all up and chuck it in the fridge for a bit. It really can’t be any simpler than that. I love anything I can eat from a Mason jar with a spoon. And cold oatmeal totally works! If cold oatmeal isn’t your thing, try heating this up a bit in the microwave. Please just remove the metal lid first.

Overnight oats shouldn’t just be limited to breakfast though. Try making a batch to have a lunch, or packing a jar for a quick dinner on the go! I’ve done two variation on the blog, but almost any combination of fruit, nuts and seeds, nut butters, dried fruit, or anything else will work. Or try a savory jar and top it with an egg for a different twist!

This recipe makes 1 serving.



  • 1/2 cup large flake oats
  • 2/3 cup coconut milk
  • 1/3 cup skim milk
  • 1 tbsp chia seeds
  • 2 tbsp unsweetened coconut
  • 5 dried apricots, chopped
  1. Combine everything in a clean 500 mL mason jar. Shake to combine and refrigerate overnight. Reheat if you want, or eat cold.

12 Awesome Apple Recipes to Get You Through Fall

12 Awesome Apple Recipes To Get You Through Fall (1).png

Apples are one of those fruits that I always forget I like. If someone asked me my favourite fruit, it would probably be something like apricots or raspberries or peaches. But there are always apples in the crisper drawer in our fridge. They last for ages, they pack in lunches and, judging from this awesome list of recipes, we can use them in all kinds of things! And it’s fall, so if you try to eat locally and in season, there will be tons of apples coming your way soon!

  1. Apple Muffins with Cinnamon Streusel from A Virtual Vegan

Deliciously soft & fluffy apple muffins, loaded with sweet, tender fruit and topped with an irresistibly crumbly, cinnamony, streusel topping.

2. Green Apple and Quinoa Coleslaw from The Leafy Cauldron

Green Apple and Quinoa Coleslaw

3. My Apple Pie Green Smoothie


4. Skinny Apple Pie Milkshake from Joe and Sue

5. Spiced Apple Breakfast Bowl from I Love Vegan

Spiced Apple Oatmeal Bowl -

6. Chai Applesauce, Apple Butter & Apple Leather from Making Healthy Choices

Chai Applesauce, Apple Butter and Apple Leather

7. Apple Carrot Lemon Ginger Juice from Justine Celina

Apple Carrot Lemon Ginger Juice //

8. Homemade Oven Baked Apple Chips from She Loves Biscotti

Homemade Oven Baked Apple Chips

9. Raw Apple Pie from The Bewitchin’ Kitchen

Raw Apple Pie

10. Apple Cinnamon Slow Cooker Oatmeal from Savour and Shine

Apple Cinnamon Oatmeal // seen on

11. Super Quick Vegan Oatmeal Breakfast from Eye Candy Popper

Super quick vegan oatmeal breakfast

12. My Spinach-Apple Omelette



Grilled Butternut Squash

September can be a tricky time for food. There’s still so many warm sunny days that make you want to BBQ and sit out on the deck. But it’s also (finally) starting to cool off and leggings and fuzzy socks are beckoning you to come sit and eat your favourite fall comfort foods while wrapped up under a blanket. I like to think this squash is a middle-ground transition dish that fits in perfectly right now. The grilled aspect hangs on to summer just a little bit longer, while squash helps us ring in fall. Try it and savour the last few weeks of BBQ season. Unless of course you’re my father who shovels a path to the BBQ in January.

Meal Prep Pro Tip: Make this squash ahead of time and keep it in the fridge. Use in lunches and dinners all week. I’ve eaten mine on top of an arugula and spinach salad, in a warm orzo salad, and as a side with chicken thighs. This squash can go pretty much anywhere, so be creative!

Just a side note, my new favourite lunch to take to work are salad and grain bowls. I’ve been packing a small container of a grain (barley, rice, couscous, orzo) and a protein (taco meat, white beans, hard-boiled eggs) and heating them up in the microwave at work, then topping them with a big pile of veggies and some avocado or homemade ricotta. It is seriously the best way to use up weird combinations of leftovers, as well as the strange odds and ends that get left in the cupboard indefinitely. Every night when I make my lunch, I just reach into the fridge and see what awesome combination I can come up with next! This squash has been featured in these, and I have more ideas for it this week!

This recipe makes 6 servings.



  • 1 large butternut squash, peeled, seeded, and sliced into 1/2-inch thick rings
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tsp thyme leaves
  • 1 tsp basil leaves
  1. Preheat the grill over medium-high heat. Place the squash rings in a large bowl and drizzle with oil. Sprinkle seasonings over top and toss to coat evenly.
  2. Place squash on grill and cook, covered for 15 minutes, or until soft, turning halfway.
  3. Serve as a side, on salads, or as part of a grain bowl.

How To Freeze Kale

This post is in line with last year’s posts about freezing carrots and parsnips, as well as the one about canning applesauce. I find it really hard to throw out food, and it’s just painful to throw out produce that came right from the backyard. Therefore, I try to preserve every thing I can! Last year, this included freezing some tomatoes, and this year it’s involved lots of jam making, eating corn constantly, and canning a batch of tomato sauce! I was telling this to someone recently, who replied “oh you’re  a squirrel”. If a squirrel means I love preserving food in season to eat during the winter, then yes, I am proudly a squirrel.



With the dry summer we’ve had, the kale plants in the garden had a rough start. And then pretty much overnight after a handful of rain drops, they took off and started getting out of control! Even making a huge kale salad every day or two, we could not keep up with them. At that point we started hauling in giant armfuls once a week and blanching the leaves to freeze.

Kale is not super expensive to buy at the grocery store over the winter, and I’ll still choose fresh kale for a salad, but having these bags of kale in the freezer will be perfect for soups, stews, casseroles, frittatas, sauteing with some lemon zest and almonds… I have lots of ideas. And it’s cheaper to freeze the kale to use in these dishes than it is to let it go to waste and end up buying it all winter. I think I’m up to 5 large freezer bags stashed away now, so maybe that will be enough? An extra row of kale went in the garden recently that will be ready towards the end of the month, so there may be more to put away yet!


  1. Wash all kale and rinse well. Make sure there is no remaining dirt or bugs attached.
  2. Shred the kale into large leaves. Prepare a large bowl or sink of ice water.
  3. Bring a large pot of water to a rolling boil. In batches, add the kale to the pot and stir to make sure it all gets submerged. Let cook 1 minute.
  4. Using a slotted spoon, remove kale leaves from water and place in ice water to stop cooking. Repeat until all kale has been blanched
  5. Divide kale between labelled resealable plastic bags and freeze.
  6. Frozen kale can be added to soups and stews while still frozen, but should be defrosted in the fridge for other recipes.



Summer Corn and Tomato Salad

This recipe is simple. The only thing that needs to be cooked is the corn. All you have to do is find good ingredients and put them together. For me, this means the corn, tomato, and basil all came directly from the backyard. However, I know at least in my end of the world, there is fresh corn and tomatoes available all over the place. On my (albeit lengthy) drive to work alone, I pass no less than 3 farm stands, all selling corn, and 2 selling tomatoes. Even the corn and tomatoes you can find in normal grocery stores are so much more flavourful and juicy at this time of year. Take advantage while you can! Look for ones grown closest to you, since they’ll probably be the freshest.

I think corn tends to be an underrated ingredient. People think you either eat it on the cob or just boil the kernels. And while both of these options are great, especially with a smear of butter, there are so many other options. Try a corn salsa or chutney. Or throw some cooked kernels in a frittata or quiche. Or make a salad like this one.

So cutting corn off the cob can be a pain in the butt a lot of the time. I can’t eat corn right on the cob (dental issues), so I constantly have to cut mine off. Usually this ends in a shower of kernels and a cob sliding all over the place. But wait! When making this, it occurred to me to use a big, sharp knife. It made all the difference. The corn slid right off the cob with a minimal mess. Remember, sharp knives are safer than dull knives, since dull knives need more pressure to cut through food and increase the chance that the knife will slip. I’m sure you all knew this and use sharp knives for your corn, but I thought I’d throw in the tip in case anyone is struggling like me!

This recipe serves 2 as a side. Pair this salad with your favourite grilled chicken or fish for a complete meal.



  • Kernels of 2 cobs of corn, cooked
  • 1 large tomato, diced
  • 2 tbsp chopped fresh basil
  • 3 tbsp soft goat cheese
  • 1/2 tbsp olive oil
  • 1 tsp cider vinegar
  • Salt and pepper to taste
  1. Place corn on a plate. Top with tomato and basil. Crumble goat cheese over salad and drizzle with oil and vinegar. Season with salt and pepper to taste.

Sweet Potato Feta Flipped Frittata

I have gone on and on about my love of breakfast foods in so many posts, that I will not be doing that today. But I still love breakfast foods and they should be incorporated for all meals of the day.

One of my first posts was a frittata, featuring dandelion greens, potato, and mozzarella. At the time, I lived with 4 other girls and we had a cast iron skillet that made it easy to take a frittata from the stove to finishing in the oven. For some reason, I don’t have one in my kitchen now, so any frittatas have to be made in a Dutch oven, since I’m not totally sure any of my frying pans are oven safe.

So when I saw this article about flipped frittatas from Serious Eats, I was intrigued and so impressed that someone had such an easy way to make one, without using the oven. This party trick is doubly useful in the summer when it’s too hot to heat up the whole house with the oven anyway.

Food Geek Book Alert: Have you seen the book The Food Lab, by J. Kenji Lopez-Alt from Serious Eats? It is an awesome resource (or cover-to-cover read if you’re like me) for the scientifically-tested best way to make all kinds of basic and more complicated foods, from grilling a steak to the best pancake batter, to every way you could want to cook your veggies. The sciencey bits are interspersed with sarcastic jokes, and there’s a recipe to go with every concept, in case you need to do some of your own science. If you need to know the how and why of everything you cook, you probably need this in your life.

This recipe uses sweet potato, feta, thyme and parsley because that’s what I had in the pantry/fridge/herb pots on the deck. The beauty of a frittata though, is that you could throw in whatever weird and wonderful combination of ingredients you have on hand and it will be great. Also, I used a larger frying pan because the smaller one was dirty. Serious Eats recommends using a 10-inch pan, which will give you a thicker frittata than the pancake-esque one I made.

This recipe makes 2-4 servings. Leftovers can be covered and stored in the fridge. I ate my leftover slice cold for lunch, or you can heat it up in the microwave.



  • 6 eggs
  • Pinch each salt and pepper
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 large sweet potato, peeled and diced
  • 2 tbsp fresh thyme leaves
  • 2 tbsp chopped fresh parsley
  • 1/4 cup crumbled feta cheese
  1. Beat eggs with salt and pepper in a small bowl until light and fluffy. Set aside.
  2. Heat 1 tbsp olive oil in a 10-inch non-stick skillet. Add the onion and cook until translucent, roughly 3 minutes.Add onion to egg mixture.
  3. Heat another 1 tbsp olive oil. Add sweet potato and cook, stirring occasionally, until softened, roughly 6-8 minutes. Add to egg mixture. Beat in herbs and feta.
  4. Heat remaining 1 tbsp oil and swirl to coat entire pan. Scrape in egg mixture and let cook 3 minutes, or until the bottom is lightly browned and top is starting to set. Lightly press in edges of frittata.
  5. Carefully place a plate over top of the frittata. Over a sink, quickly flip the pan so the frittata is upside-down on the plate. Gently slide frittata back into pan to cook the other side, 2 minutes.
  6. Carefully flip out of pan and serve.



Cilantro Pesto

Happy Tuesday friends! How’s everyone’s week going so far? So far I’ve had two great suppers this week, I killed it at the gym tonight, and there’s so much amazing produce coming out of the backyard garden.

Last night I made The Kitchn’s Garlicky Grilled Kale Salad, which is a very interesting take on kale salad. We served it up with some grilled pork for a simple summery meal. I think I’ll be grilling kale to use in my own Garlicky Kale Salad before the summer is out. If you have this salad in your usual meal rotation, try grilling the kale and let me know how it goes! There is also so much kale coming out of the garden right now that I don’t know what to do with it! As much as I’ve cooked and made salads out of it, there is such a thing as too much kale, so I’ve been freezing it. If you’re interested in this, stay tuned for a post telling you all about it!

And now for today’s recipe: cilantro pesto! As you’ve heard me say zillions of times, I hate wasting food. I never want to throw anything out if it could be used in any way, shape, or form. Composting my odds and ends helps this, since the compost will be used on the garden eventually, but even still, I try to use up all the scraps I can. Do you ever find that you buy a bunch of an herb only to use a couple tablespoons worth, and then the rest just turns to mush in the crisper drawer? Me too, every time. For this recipe, the cilantro can be a little bit wilted, but not gone bad yet. I served mine over some pasta and topped it with Parmesan cheese, but this would make a great marinade for chicken, could be used in sandwiches or garlic toast, or could be tossed with vegetables before roasting or grilling. It’s a versatile little sauce to make with your leftover cilantro and keep in the fridge for a couple days.

This recipe makes roughly 3/4 cup.



  • 2 cups cilantro leaves and some stems
  • 2 large garlic cloves, peeled and roughly chopped
  • 3 tbsp lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup slivered almonds
  • 1/4 cup water
  1. In a food processor or blender, combine all ingredients and blend until a paste forms.
  2. Add water slowly until desired consistency is reached.


Summer Cherry Chutney

When it is as hot out as it has been here the last few weeks, no one wants to cook at the end of the day, and especially anything fancy. My favourite way to work around this is to make a lot of something and then eat the same thing for a week. It sounds boring, but there’s ways to switch it up.

For lunch, I’ve been packing hard-boiled eggs, a container of cut veggies, some almonds or nut butter, and a piece of fruit or two. The things that keep it interesting are having different combinations of veggies and different fruits, as well as different nuts or pairing the nut butter with the fruit.  Kale salad has also been featured here instead of the veggie sticks, and a left-over burger snuck it’s way in instead of the eggs. I’m fairly sure I’ve eaten some variation on this for the last two weeks (atleast), and I’m not bored yet.

Dinners can be a little bit harder. A couple weeks ago I was rooting through the freezer while figuring out what to cook for the week and found three GIANT pieces of pork. Like enough to last two people for most of a week. The obvious solution was to defrost one over the course of two or three days in the fridge, and then grill it on low heat until it was cooked through. We paired this with really simple kale salads straight from the garden, and we didn’t have to really cook dinner for days!

Eating the same dish over and over can get repetitive eventually. An easy way to mix things up and keep your healthy eating interesting is to change what sauce you have with your meal. Sauces are easy to make and many can be made with a few ingredients you already have on hand. This one uses the sour cherries I froze last summer after making this recipe.

Does anyone else eat the same thing all week often? Let me know in the comments and tell me what keeps it from getting boring!

Have a great 4-day week!



  • 2 tbsp coconut oil
  • 2 cups fresh or frozen and thawed pitted sour cherries
  • 1 cup vegetable broth (like from this recipe)
  • 2 tbsp dried thyme
  • Pinch each salt and pepper
  1. Heat the oil in a small sauce pan over medium-high heat. Add the cherries and cook 5-7 minutes, stirring occasionally, to caramelize the sugars.
  2. Add broth, thyme, salt and pepper. Bring to a boil and reduce heat to simmer 20 minutes or until almost all liquid has evaporated.
  3. Serve over your favourite grilled meat.


12 Perfect Paleo Treats

During my Whole 30, I found it was much easier to find recipes that were marked as paleo, versus ones that were marked as Whole 30. These diets can be very similar, but have some different theories backing them up. There are also differences in what foods you should eat. One of the main differences between Whole 30 and the paleo diet is how desserts and treats are treated. Under Whole 30, you don’t eat any sugar of any kind, and you are not supposed to use compliant ingredients to make some kind of treat-type concoction. Paleo diets don’t have this restriction, although grains, dairy, and heavily processed sugars are all normally excluded.

12 perfect paleo Treats

Since Whole 30, I’ve kind of settled into a paleo-type diet, for the most part. I haven’t been able to find many dessert or treat options that fit with the types of food I want to be eating, so I found a bunch of recipes from some other members of Food Bloggers of Canada, and I’m sharing them with you! Just a note, just because a recipe is labeled “paleo”, “dairy-free”, “gluten-free”, “protein cookies”, or anything else in my search history on Pinterest, does not mean they are healthy, it just describes the kind of ingredients you’re looking at. There is probably still sugar, but the ingredients overall might have more nutritional value than the processed cookies you found at the grocery store. Also, let’s remember that sugar, whether it’s honey, agave, maple syrup, raw brown rice syrup, cane sugar, or coconut sugar, is still sugar.

  1. My Dairy-Free Chocolate Chia Pudding from last summer


2. Orange Chocolate Hemp Bites from Pasta to Paleo


3. Double Chocolate Mousse Torte from Flavour & Savour

Double Chocolate Mousse Torte. Decadent, delicious, dairy-free, gluten-free and vegan!

4. Pina Colada Popsicles from Farm Girl City Chef

Piña colada popsicles

5. Carrot Cashew and Apricot Energy Squares from Making Healthy Choices

These energy squares are fresh and light with freshly grated carrot, apricots and cashews. There is no sugar needed as the apricots provide natural sweetness

6. Lemon Lavender Cakes from Phruitful Dish

Lemon Lavender Raw Vegan Cheesecake 7

7. Paleo Baked Apple from The Primal Desire

Best Baked Apple Ever -

8. Raw Hemp Chocolates from Unconventional Baker

Raw Hemp Chocolates (Free from: dairy, gluten & grains, nuts, and refined sugar)

9. Vegan No Bake Key Lime Avocado Pie from She Loves Biscotti

Vegan No Bake Key Lime Avocado Pie

10. Ginger Mango Chia Pudding from From Pasta to Paleo


11. Paleo Chocolate Truffles from The Primal Desire

Paleo Christmas Schweddy Balls -

12. Raw Lemon Ginger Chia Cheesecake from Unconventional Baker

Raw Lemon Ginger Chia Cheesecake (Free From: gluten & grains, dairy, eggs, and refined sugar)