I’ve been fairly quiet around here lately (like, the last 7 months or so), but for good reason. I’m pregnant! 37 weeks to be exact, with baby set to arrive end of June (or any day now according to the doctor). The first trimester was plagued with nausea, fatigue and too many food aversions to…
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Thai Turkey Coconut Curry
This Thai Turkey Coconut Curry recipe is sponsored by Turkey Farmers of Canada and we’re encouraging everyone to #ThinkTurkey. As always, all opinions are my own. We all crave a little variety in our life. For me, that holds especially true for food. One of the easiest ways I add variety to our meals, is…
Capicolla con Papas in Crispy Tortilla Cups
Tis the season for parties and potlucks! Everyone needs a knock-out appetizer recipe, and this is my new favourite. This post is sponsored by Grimms Fine Foods, who has made a generous donate to a charity of my choice, and is also offering you the change to win $130 in Grimms products. Potlucks are seriously…
Caribbean Spiced Chicken Tacos with Pineapple Salsa
Spice things up this Taco Tuesday, or any day of the week, with Caribbean inspired tacos. These slightly spicy and sweet chicken tacos are served with a homemade coleslaw and pineapple salsa. Tacos made quite a few appearances when I was growing up. Mom used to make tacos from time to time. She would buy…
Kimchi Devilled Eggs
Classic devilled eggs are always a favourite hors d’oeuvre. I simply can’t get enough! To change things up a bit, this version features the bold flavours of kimchi and gochujang. Hard boiled eggs are underrated. They’re so darn versatile, yet, they get overlooked. Eggs in general are a blank slate, and can be transformed into…
Roasted Brussels Sprouts with Kimchi and Bacon
Roasted brussels sprouts are a classic side dish. This version gets a punch of flavour from fresh ginger and kimchi. I haven’t always been a lover of brussels sprouts. The one and only time I remember having them as a kid, they were boiled nuggets of mush, and served with Cheez Whiz. I’m fairly certain…
Streuseled Zucchini Bundt Cake
With the end of summer, comes a bounty of fresh garden veggies, including zucchini. Forget about zoodles, make this cinnamon laced zucchini cake instead. I firmly believe the best expression of a zucchini is through cake. Whether it’s a bundt, a loaf, or muffins, it’s my favourite way to use it up. I have no…
Roasted Beet and Lentil Salad with Goat’s Cheese
Roasted beets and French lentils make the perfect hearty fall salad. Earthy beets and lentils are complimented by tangy goat’s cheese, and a balsamic vinaigrette. I can’t get enough, and neither will you. This post is in collaboration with Local and Fresh. We created a promotional video together, which you can view below, along with a…
Black Forest Black Bean Brownies
Rich and fudgy brownies, made with black beans, loaded with chocolate and cherries, are a healthier take on the classic Black Forest Cake. This is my favourite time of year in Saskatchewan. The weather is perfect, almost always sunny, and I’m soaking it in as best I can. I’ve spent a great deal of…
Pretzel Bites with Korean Cheese Dip
Making pretzels at home is super easy, especially when you don’t fuss with forming them into the classic pretzel shape. Pretzel bites are supremely easier, and just as soft, chewy, and crunchy as their full-sized cousins. Plus, they’re better for dipping in a spicy, Korean cheese dip. I can never pass up a pretzel, which…