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


Beet Salad with Carrot, Quinoa and Spinach 

This recipe is vegan and gluten free 

Serves about 4 

Salad ingredients ( put them all in 1 bowl)

1 cup of cooked quinoa

1 cup of edamame

1/3 cup of toasted slivered almonds ( make sure ya toast them!! )

1-2 cooked beets chopped small 

2 medium carrots – grated

2 cups of mixed greens – chopped 

1 avocado – chopped 

Toss er up


3 TBsp of apple cider vinegar

2 TBsp of lime juice

2 TBSP  olive oil

2 TBSP maple syrup

1 tsp of chopped cilantro 

1 tsp Dijon mustard 

1/4 tsp of sea salt 

Fresh ground pepper 

Toss it into th Salad and 
Get in your belly!!! 

Healthy chocolate peanut butter cups

For when you have that crazy urg ya just can’t fight

1/2 cup coconut oil ( got mine at Costco )

1/2 cup cacao powder ( got this online but you could use unsweetened cocoa powder

2-3 TBsp maple syrup ( Briggs is from Moncton ) 

Melt and pour 1 TBsp into each of 12 mini muffin tins – lined with papers 🙂 

Chill in the freezer for 10 min

Top with 1 TBsp of melted natural peanut butter (1/3 cup should be enough)

I got this kind at the Superstore 

Top with another TBsp of the chocolate mixture and sprinkle with a pinch of sea salt 

Chill in freezer and keep cool 🙂 

Enjoy 🙂 

Ohhhh sooo good steak spice 

We’ve perfected some amazing steak spice and wanted to share!!!!

This steak is served with lobster mushrooms and freshly harvested onion! 
Here is the spice mix to run all over! 

2 Tbsp parprika ( mmm smoked parprika! )

2 TBsp crush black pepper

2 tBsp of sea salt

1 TBsp of garlic powder

1 TBsp onion powder

1 TBsp crushed coriander 

1 TBsp dried crushed dillweed 

1 TBsp crushed red pepper flakes 
Seriously deadly!!! 

Wild Mushroom Risotto

We just got back from Cape Breton and friggin ate so much that the thought of food made me queasy last night but we managed to take out some chicken and steak last night for today’s meals. We had a ton of veggies so we made some amazing salads with baked chicken and a sesame ginger dressing…. Realllllllyyyyy good 

But not something you need a recipe for….

This evening we made some homemade hickory BBQ sauce and bbqed some steak but it was the Risotto we made to go with it that stole the plate! We had picked a couple of pounds of Chantrelle mushrooms in Cape Breton and I wanted to try them in a risotto…. So glad I did!!!! 

Here’s the recipe!

1/4 cup of olive oil

1 yellow onion – diced 

3 green onions chopped

Pinch of salt

1 pound of Chantrelles – sliced

3 – 4 sprigs of fresh thyme – pull the leaves off. 

1/2 cup white wine

2 TBSP balsamic vinegar

1 1/2 cup of rice ( I used basmati cause it’s all I had but I’d try a mixture of wild rice next time ) 

6 cups of chicken broth ( or vegetable broth if you want it to be an exclusive vegetarian dish )

Salt and pepper to season

4 sage leaves chopped

1/8 cup of finely grated Parmesan cheese
Heat oil in a deep skillet – add onions and green onions – sauté 3-4 min

Add sliced mushrooms, thyme leaves and salt – sauté 

Add rice and toss it around till all the rice is mixed through

Add vinegar, wine, chicken stock and bring to a boil 

Remove from the burner once it reaches a boil and put in a 9×13 baking dish.

Cover the dish with tinfoil and bake at 350F for 30 minutes 

Take it out – uncover add salt and pepper to taste. Sprinkle with sage leaves and Parmesan cheese! 

Voila! Take a picture! 

Chicken and Chantrelle Marsala

Ok so a really good friend of mine has taken to the woods for some time to quiet his life and regain balance. He’s a kick ass artist and as all artists know…. Quieting our thoughts is a challenge! (ya’ll should check out his work… He really is amazing and so so so talented!)

Kris LeBlancs website!!!

Here he is with my dog Rocky 🙂 

He has started harvesting chaga – which is an amazing fungus that grows on birch trees…. Full of antioxidants and healing yumminess. I drink it every single day in a tea or used steeped in the water I use to make coffee and soups etc… 

He’s also got into finding wild mushrooms. All kinds of different ones! He brought over some chanterelles the other day….. Ohhhh one of my favs!!! So of course it took me some time to figure out what to make but I found an amazing bottle of Marsala and decided on this recipe! Please enjoy every bite! 


3 TBSP flour

1/2 Tsp paprika 

2 chicken breasts sliced up

3 TBSP and 4 TBSP divided of butter

1 cup chicken broth

1/2 cup of Marsala 

1/4 tsp of dried tarragon 
Coat the chicken in the flour and paprika mixture… Leaving 1 TBSP for thickening the sauce later.

Melt 3 TBSP of butter in a skillet and cook Chantrelles until growing and the liquid of the Chantrelles start coming out. Put aside.

i actually used this as my butter this time arround

Put 4 TBSP of butter in the skillet, melt and then cook the chicken till no longer pink. About 3 min on each side. 

Put the mushrooms back in, add the chicken broth, Marsala (and I added more) bring to a boil over medium heat… Add tarragon, and season with salt and pepper ( taste your food peeps… Only you know if it needs more salt and pepper… Salt helps bring out the flavour – it isn’t a bad thing!!! )

If the sauce doesn’t thicken enough for you – mix a little flour in with chicken broth ( to avoid lumps ) and add to the boiling sauce 🙂 if it gets too thick, add more Marsala 

We served it over whole wheat spaghetti noodles – delish!! 

Presto Pesto! 

So our neighbor came over with a big bunch of basil and parsley last night…ummmm ya I want that! Hello pesto! And…. It’s super easy to make but people think your fancy when ya serve it 😜. Frig Costos pesto is 13$ for a jar! This batch made just as much … It’s the pine nuts that get expensive but I had done a barter for a ton of pine nuts last year and just keep them in my freezer 🙂 

Here’s my recipe – garlic scape pesto will be happening later this week 🙂 

Basil Pesto

3 cups of fresh basil leaves – pack them in baby! Use lots! 

3/4 cup of Parmesan cheese – finely grated

1/2 olive oil

4 cloves of garlic ( I always use more so – more like 6… But that’s me 🙂 )

1/4 cup of pine nuts – now here’s the secret… Toast those suckers! Put them in a frying pan on a medium heat and shake them around till they are a little brown! Ohhhhh the flavour!!!!

1/2 chopped fresh parsley

A pinch of coarse sea salt 

Put it in a blender and blend it till it’s fairly smooth 🙂 if it’s not blending well add a little more oil 

Put it in jars and freeze OR put it in ice cube trays and freeze then pop them out and put them in a ziplock and you can take out 1 cube at a time! 1 cube is perfect for a pita pizza 🙂 

This should yield about 1 1/2 – 2 cups of pesto