Iโ€™m Back

Wow… so I couldn’t get on this for the longest time cause I had lost my password – damn things… I have a thousand of them and can never remember them – ugh.

Today ended up being a “snow day” – so as a teacher, I stay home when there is no school. The kids and I stay in our Jammie’s all day and I usually find cool things to cook. So keeping with tradition, I started researching what to cook.

I said to myself… ” I should try logging into WordPress again ” and for whatever reason, it worked. Now looking at my last post, which was in March 2017, a LOT has happened in our lives.

In May 2017, my Mike died. None of us saw it coming… he committed suicide.

Cooking was something we loved to do together, and gathering around the table was his favourite thing to do. So, after he died, we just couldn’t do it. We got rid of the table. I threw out a lot of kitchenware and we really didn’t have great appetites for a long time. One day this fall my 14 year old son asked me when we were going to start eating better again…. wow, slap of reality right there. I was having a hard time keeping it together let alone get back to cooking but the guilt of not being a good enough mother took over ( I know I’m a good mama, just didn’t feel it at the time ) and I put myself through the motions. We got a new dining table made for us and when it arrived we were all to scared to sit at it.

Fast forward to the Christmas holidays. I went to Italy on kind of a healing trip. Mike had booked it before he died so I wanted to follow through with his plans. I’m in Florence, eating incredible food and my son texted me…. ” Mom, I’ve done a lot of research and I’ve decided I want to start eating only plant based foods. I want to be a vegan.”

Holy geez… I better get my act together. Vegan food is a lot of work!!! What the heck is he doing to me!

I have him to thank cause I’m cooking a lot more now and I realized how much I missed it.

So my first post back has two recipes in it. Vegan protein balls AND non-vegan Asian Turkey Meatballs ๐Ÿ˜œ.

Vegan Protein Balls

1 cup of rolled oats

1/2 cup natural peanut butter ( we used crunchy )

2 scoops of chocolate protein – we found a vegan one

1/3 cup honey

1/4 cup sunflower seeds ( unsalted )

2 Tblsp chia seeds

A splash of cashew milk – just to help it stick

Mix it all up and roll into balls and refrigerate

Asian Turkey Meatballs

Two pounds of Turkey

1 1/4 cups of Panko breadcrumbs

1 egg

3 large cloves of garlic

2 green onions chopped

1 tsp of sesame oil

2 TBSP soy seasoning – we used Braggs

Mix all this up and roll into 24 balls- put them on a cookie sheet and bake at 400F for about 20 min- but check em and make sure they are cooked through. Ain’t nobody got time for raw turkey lol


1/2 cup hoisin sauce

1/4 cup of soy seasoning

2 tsp sesame oil

Toss the balls in the sauce and garnish with green onions and sesame seeds ๐Ÿ˜œโค๏ธ yummo


A Great Breakfast to try!ย 

My daughter asked for this today. We had a big storm so we had a slower morning as we didn’t have school. After having avacado on toast with poached eggs, when we were in Montreal this summer, she wanted that again but with my hollandaise sauce ๐Ÿ™‚ amazing FYI

Soooo toast an English muffin ( the Ezekiel ones are great )

Mash an avacado and add a splash of lime juice and a pinch of sea salt. Spread that all over ๐Ÿ™‚ 

Poach an egg ( soft is best! )

Top with Hollandaise sauce ๐Ÿ™‚ here is my recipe that I adapted from the Fixate cookbook

1/4 cup of plain Greek Yogurt 

1 egg yolk

2 TBSP lemon juice 

Stir and cook in a double boiler ( I actually just use a pot fit tightly on top of another pot) for 6-7 min ( until creamy ) and I add a dash of sea salt and fresh ground pepper.

Remove from stove and add 2 TBSP of butter 

Let it sit for 2 mins then drizzle some on your eggs 
Soooo goooooddddd and good for ya ๐Ÿ™‚ 

Breakfast Pizza

So… I tried this for the first time this morning and yup … Blog worthy! And healthy! My life has been a train wreck lately and I need to get back on track so you’ll be seeing a lot more blogging in the next little while ๐Ÿ™‚ feedback is always welcomed !! Please!!! 

The standard bacon eggs and toast are a fav in this house but I have to come up with something better! I concocted this gem this morning…. So good! And so many combos can work! 

1 whole wheat pita

Spread with a TBSP of garlic scape pesto ( any pesto will do!) 

Sprinkle a little chopped onion

1 scrambled egg

2 slices of sliced Black Forest ham… I tore it up into little bits. I used ….

A few cherry tomatoes sliced up 

2 TBSP of crumbled feta 
Broil at 400F for about 6-7 min and eat! Yummy! 

Thai Beef Stir Fry

We’ve recently started getting weekly produce boxes from Strawberry Hill Farm. Once a week we meet up with their “bus” and get our goodies. We get curious about what’s going to be in it and then get excited about planning our meals with its contents ๐Ÿ˜. This past week we got a bag of snap peas and 2 cucumbers which our kids devoured as soon as they saw them…. A bag of beautiful lettuce, salad turnip, zucchini, beet greens, Swiss chard, green onions, radishes and 3 heads of broccoli…. 

So we got home from a weekend away with the kids and needed to fix up something for supper. I grabbed a peice of flank steak- which we get at the local farmers market, and sliced it thin to put in a Thai marinade for an hour 


2 TBSP of coriander seeds – crushed 

1/2 cup of maple sugar ( to keep it clean but you could use brown sugar)

1/4 cup of Braggs Liquid Soy Seasoning 

2 TBSP of lime juice

2 crushed cloves of garlic 

1/2 TBSP of ground ginger

Let the flank steak sit in this marinade for about an hour or so- we used about a pound.

Heat up some sesame oil in a wok and cook up the steak – about 8-10 min. 

We added some onion, broccoli, yellow and orange peppers, and a zucchini but you can put anything in it! In any amount! 

Toss it around but not for too long – you want the veggies to stay crunchy! 

And serve over noodles or rice ๐Ÿ™‚ 

We really like these

Shrimp Tacos!

So we’ve been trying to make sure we have some form of seafood 2-3 times a week and cut down on our red meat to twice a week. It’s nice to stumble upon a twist of the standard taco ๐Ÿ™‚ 

We tried shrimp tacos tonight and LOVED them ๐Ÿ™‚

The only recipe you need is for the seasoning for the shrimp… The rest is really up to you. We use corn tortillas and didn’t use any sauce but you could mash up some avocado and throw a little line juice in there… Yum! We had fresh romaine and onions and tomatoes from our local grocery box and had some Bew Brunswick old cheddar so that was on ours this time but topping possibilities are endless! 

Shrimp we had 3 cups of large strip – deveined and tails off… That was enough for 6 tacos with approx 4-5 shrimp per taco…

Seasoning is 

1/2 tsp. Cumin

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1/4 tsp. Cayenne powder

1/2 tsp sea salt

1/2 tsp parprika – we used a smoked kind

1/4 tsp red pepper flakes

Mix it all up and toss the shrimp in and get them evenly coated

Stir fry them up in 1 1/2 Tbsp of coconut oil and voila! 

So so so good! We will be making these again!