I’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 😜.

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 😜❤️ yummo


Breakfast Quesadillas 

So we’ve been looking for new breakfast ideas and we saw breakfast burritos (which are awesome FYI) and thought these could work too! 

In a large skillet 🍳 heat up 2 tsp of olive or avacado oil 

Sauté 1/2 chopped onion and a chopped red pepper.(4-5 min)

While it’s cooking – whisk 8 eggs with 1/4 milk and season with 1/4 tsp of salt and pepper – add to the skillet and scramble up 

Add 4 handfuls of spinach ( it looks like a lot but once it’s whilted it’s fine :-)) and 1/2 cup of crumbled feta.

Set aside 

In a clean skillet – spray the pan and lay a tortilla down – put about 1/2 cup on half of the tortilla and sprinkle 1/8 cup of mozzarella cheese on top of that – fold the other half over and press down. In a minute or so flip over to crisp the other side and voila 🙂 so yummy! 

Baked General Taos Chicken 😍

Ohhhhhhh myyyyyyyy yum!!!!!!

The only part that is a bit time consuming is the “coating” of the chicken. But it is a really easy recipe.


1-2 pounds of chicken ( depends how many you’re feeding )

1/2 cup flour ( more if needed ) you can use any type of flour. We used whole wheat

3 eggs ( more if needed ) we used some from our friends chickens – so good 

4 cups of crushed cornflakes ( more if needed )

Cut the chicken into bite sized peices. Roll each peice, first in flour, then egg, then cornflakes. Place the coated chicken on a baking sheet ( I line mine with aluminum foil and then spray in to coconut oil )

Bake at 450 for 12-15 min. I usually go less than most recipes because my oven is hotter than most. Just check that they don’t burn.


1 1/2 cups of chicken broth

1/3 cup hoisin sauce 

1/4 cup rice vinegar 

3 Tbsp soya sauce ( I use Braggs liquid soya seasoning- wayyyyyyyy less sodium! )

3 tbsp brown sugar ( I actually used maple sugar as a more natural sugar – actually it’s cause it tastes way better 😍 )

Bring all this to a boil then thicken it with a bit of cornstarch.

I used 2 tbsp in a little bit of water first to avoid clumping. I find the brand of cornstarch to make a difference in how much you use so you’ll have to play with this amount. Just put a little in at a time so it doesn’t get too thick. 

Toss the chicken in the sauce and serve! 

Yum! We had ours with the spicy peanut noodles that are on this blog 😍


Italian Wedding soup and Yakisoba mmmmmmm

2 new recipes tried and tweaked 😜 enjoy! 

Italian Wedding Soup 


1 pound of ground meat – I ised ground pork but you can use beef or chicken or turkey 😜

Mix that up with 

1/4 cup of whole wheat bread crumbs

2 eggs

And 2 tsp of dried basil

3 TBSP of minced onions or shallots

Roll into 3/4 inch balls

Bring 8 cups of chicken broth to a boil and add the little meat balls and 

2 cups of thinly sliced spinach and 

3/4 cup of chopped (small peices) carrots

1 cup of shell or bow tie pasta

1 tsp salt

Cook for 10 mins and serve with a sprinkle of Parmasean cheese

Num Num Num 



Either 2 chicken breasts or flank steak – which is what we used – 2 peices – approx 1 1/2 pounds chopped into bite sized pieces

Heat 2 tbsp of olive oil and 1 Tblsp of sesame oil 

Add to cloves of garlic, crushed

Add protein and cook for 3-4 min. Add 2 Tblsp of an Asian chili paste and 1/2 cup soya sauce ( I use Braggs liquid soya seasoning ) and cook for 2 min. Put sauce and meat aside.

Heat 1 Tblsp of olive oil and add 1 sliced onion, 2 cups of merch stick carrots and 1/2 a small cabbage sliced thinly. Cook until cabbage is wilted 

Add the meat and sauce and a package of soba noodles – cooked and drained 

Cook through and serve 

We LOvED this!!! 

African Sweet Potato Peanut Soup

Another Storm day to cook up some comfort food … With a ton of root veggies to use up! Man I can’t wait for crisp fresh local greens and colourful locally sourced salads with fresh local strawberries…. Sigh… Ok so I was getting tired of roasting and steaming and cooking root veggies so I had to find another route for ingesting them lol. Behold the sweet potato peanut yumminess! 


1 TBSP olive oil

1 large onion chopped

– heat up the oil in a large sauce pan and cook up the onions till they start browning then add…

2 cloves of garlic – or more if your like me 🙂 minced or crushed in a garlic press and seriously get some good stuff – no thE stuff preserved in jars or tubes… Buy some locally grown stuff!!! You’ll never go back to crappy stuff again. 

2 tsp minced ginger – ok so I definitely used more than 2 tsp. But it’s all a matter of your taste buds – I love fresh ginger… Throw that shit it everything! 

2 tsp. Coriander 

1/4 tsp cinnimon

Pinch of ground cloves

Mix that up and then add

3-4 chopped up tomatoes

1 1/2 pounds of peeled and cubed sweet potatoes

2 peeled and chopped carrots ( I used purple carrots cause it’s what I had in the fridge but you can use any kind of carrot 

4 – 5 cups of vegetable broth

Bring to a boil and then lower the temp to a low to medium heat. Let the mixture simmer for 30 min. Season with salt to taste. 

Transfer to a blender and add 1/3 cup of unsalted peanuts and purée. Put back in pot and add

2 Tbsp of natural peanutbutter 

A dash of cayenne to desired taste

( come on you should always taste your food. )

Serve with chopped fresh cilantro, chopped tomatoes and crushed peanuts 

My batch made 11 cups 😜

Enjoy 🙂 

A quickie

2 recipes yA gotta try 

Key Lime Pie Smoothie

1 scoop of vanilla protein powder

1 frozen banana

1/2 cup almond milk – vanilla

1/2 cup plain Greek yogurt

1/2 an avocado

1 tbsp lime juice 

Zest from 1 lime 

Blend and drink that ASAP 😜 martini glass is optional
Squash Ravioli


1 cup of mashed squash – I used acorn but butternut would be yummy too – I roasted it with olive oil rubbed on it and salt and pepper at 350 for 40 min.

1/2 tsp. Salt

1/2 tsp. Pepper

Pinch cayenne 

Mixer up then add

1/2 cup of mascarpone cheese 

1 egg yolk 

1/3 cup of grated Parmesan cheese

Then drop a tsp of this yummy goodness in the centre of a wonton wrapper 

Come ca 😜

Boil some water with a pinch of salt and a drop of oil 

Put a few morsels of yumminess in and boil till they float to the top

Melt 2 tbsp of butter with a chopped up clove of garlic – toss the ravioli in this and serve with fresh chopped sage and a sprinkle of parm 😜

Get them in your belly!!!

1-2-3 recipes for 2016

one of my New Years resolutions was to post weekly on this site ❤️❤️❤️ healthy clean eating recipes that Mike and I and the kids have tried! Friggggg the holidays were Aweful for clean eating…. And the wine, how it flowed…. And the scotch…. And the gin…. Ok and the beer …. And maybe cider…. 
So we are back on our menu planning and lean eating plans …. Feels good and within 4 days we both shed 4-5 pounds … Go figure…

So I do a menu plan weekly – Mike just eats sort of, what I eat – just more of it – and always the same suppers.

Then we post the suppers on our menu board in our kitchen to keep us on track – Mike always checks it the night before to see what we need to take out of the freezer and up from our pantry downstairs 

 So here are some to try!!!!

Lasagna Roll Ups



9 – 12 lasagna noodles, cooked (roughly a boxful)

1 (10 ounce) package frozen chopped spinach, thawed and completely drained – however I just used a bunch of fresh spinach. A small pack

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

1 teaspoon minced garlic

1/2 teaspoon dried Italian seasonings

salt and fresh pepper

 1 chicken breast, cooked and diced

32 oz tomato sauce 

1/2 cup of part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure the spinach is drained well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over a noodle

Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Use remaining ladle sauce and over the noodles in the baking dish. Then top each one with 2 Tablespoons of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9-12 rolls.

Spicy Peanut Noodles

12 ounces of spaghetti noodles – multigrain – whole wheat

4 tablespoons sesame oil


1/2 cup green onion, chopped

1 cup finely shredded carrots

3 tablespoons minced fresh garlic

1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

3 tablespoons rice vinegar

1/2 tablespoon chili-garlic sauce


1.Cook pasta in a large pot of salted water according to package directions.

2.Drain and return to pot.

3.Add 2 TBSP sesame oil and toss to coat. Set aside.

4.Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.

5.Add green onions, carrots, stir-fry veggies, garlic and ginger.

6. Saute until vegetables soften, about 4 minutes.

7.Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.

8. Simmer sauce 2 minutes.

9. Pour sauce over pasta and toss well.

10.Transfer to platter and serve warm.

11. Garnish with additional green onions, if desired.
Yields 8 side dish servings or 4 main dish servings.

Steak Rolls – yum yum yum 


8 flank steak (4 inch x 6 inch piece) or 8 thin sliced sirloin 


1 tablespoon soy sauce

1 teaspoon olive oil

freshly ground pepper


1 tablespoon oyster sauce

1 tablespoon dry sherry

2 cloves garlic, minced

¼ cup chicken broth


1 tablespoon olive oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1 carrot, cut into 2 inch matchsticks

½ red bell pepper, cut into 2 inch matchsticks

Zucchini , sliced thin on diagonal

1 tablespoon soy sauce

1 teaspoon sesame oil

12 chives, cut into 3 inches long

4 ounces portobello  mushrooms

2 teaspoons olive oil

2 teaspoons butter

¼ teaspoon sea same seeds

Slice steak against the grain, on the diagonal, into 8 equally thin pieces. Use a meat mallet to pound each piece of meat to 1/8 inch thick. If using thin sliced sirloin, skip this step.

Combine marinade ingredients in a bowl and add meat slices. Let stand 15 minutes to 2 hours.

In a separate bowl, combine sauce ingredients.

To prepare filling, heat a skillet over high heat. When hot, add  oil, swirling to coat the sides. Add garlic and ginger and fry for 20 seconds. Add carrot, bell pepper, zucchini  and stir fry for 1 minute. Add soy sauce, sesame oil and stir. Transfer to bowl and let cool.

To make the beef rolls, lay beef slices out with short side facing you. Equally divide chives,  mushrooms and vegetable mixture among the pieces of meat. Roll the beef up, over the filling and secure with toothpick.

Place a large skillet over medium-high heat. Add the  oil and butter, swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for 1 minute, turn roll. Add sauce to the pan. Cover and simmer over medium heat until beef is just cooked through, 1-2 minutes. Remove toothpick, sprinkle with sesame seeds to serve.

Yields 4 servings

Enjoy ya’ll