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


Easy Beef Jerky

My son likes beef jerky and often gets it at the gas stations when we are traveling.my parents got us a dehydrator for Christmas 2 years ago and I’ve made beef jerky before with the spice mixes provided but we used them all up so I had to research a homemade mix… Man there are a lot of different ones out there! I found a few that I fused together to create this one πŸ™‚ easy and not much work to make! 

Slice a pound and a half of flank steak. Slice it really thin and try to keep the slices even so they all cook the same. 

A nice sharp knife is key and cut opposite the grain of the steak so it doesn’t fall apart.

Mix up;

1/4 cup of Braggs Liquid Soy Seasoning 

2 TBSP of Worchestershire Sauce

2 TBSP maple sugar ( brown if you don’t have maple)

2 TSP sea salt

1 TSP black pepper

1 TSP onion powder

1 TSP garlic powder

1 TSP paprika 

Pour over steak slices and evenly coat. Refrigerate for at least 8 hours. I just put it in over night 

Now if you have a dehydrator, then lay out the steak and set it at the highest setting … Usually 160F and run it for about 4-5 hours.

If you don’t have a dehydrator you can lay it out on baking sheets and put it in your oven on the highest rack and bake at 150 for at least 4-5 hours. Just check the consistency at around 4 hours . It will all depend on how thick you sliced your steak! 

Enjoy… Hide from people if you want it to last! 

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 πŸ™‚ 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! 

Bibimbap… A definite keeper!

So we’ve been haulin in the reins on our healthy meal planning and grtt my back to our better planning. Some awesome friends from school introduced me to This amazing Korean dish downtown Fredericton and we’ve been hooked on it for 2-3 years now… I brought Mike there last summer and he LOVED it. We’ve been searching the web for something comparable ever since. We didn’t find any one recipe that worked so I combined a few to create our own… The key is the paste! 

Gochujang paste is what ya need to get. We got it at a store called Saigon in Fredericton but any Asian grocery store should carry it πŸ™‚ 

So ingredients …. For 3-4 bowls

1 1/2 cups of sushi rice and 2 cups of water – cook in a rice cooker.

1 pound of beef (flank steak would be best but any lean cut works) slice into thin slices and season with a liquid meat seasoning ( again you can find this in the international foods section at the Super store….. Not the paste though… Gotta go to the good stores for that πŸ™‚ )

Sesame oil

1 zucchini – cut into match sticks 

1 cup of sliced mushrooms

A big bunch of spinach 

A bunch of bok Choy .. As much as you want 

2 carrots julienned

Gochuhang paste 

1-2 cloves of garlic 

1 tsp of soya sauce

Sesame seeds – we used black but whatever you want :-)!

1 egg per bowl


1. Mix the zucchini up with 1/8 cup of the G paste and set aside

2. Slice everything up ahead of time and season the meat 

3. Steam the spinach and bok Choy till whilted a little and fragrant – put aside and toss with the soya sauce

4.Meanwhile heat up a tsp of  sesame oil and then cook the meat till it’s no longer pink. 

5.In the same skillet heat up another tsp of oil and toss the garlic and carrots for 2-3 min then add the zucchini and paste. Toss for another 3-4 min.

6. 1/2 tsp sesame oil in a small skillet toss the mushrooms for 3 min or so – till heated through. 

7. Cook the eggs sunny side up 

8. Plate it! Rice first then meat in the middle – arrange the carrot mixture, greens and mushrooms around the meat and top with egg and sprinkle with sesame seeds! 

Let me know how it turns out!!! 

Baked General Taos Chicken πŸ˜

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!!! 

Branching out

so I’ve always steared away from “fancy” Asian dishes cause I never had the right ingredients, or didn’t know where to find them and I have really awesome friends who are already mastering the food and just ate theirs 😍😍😍 

I was meal planning last week and came across “Simply Thai Cooking” on my cookbook bookshelf ( which is alphabetized and full of dog eared pages 😜 – it’s an addiction, I know.)

So I decided to make the Nuer Phad Phed AKA Thai Spicy Beef 

Here it is with my alterations 😝
Thai Spicy Beef


10 oz beef flank steak

1/4 medium green pepper

1/4 medium red pepper

12 long Green beans

4 TBSP coconut oil 

2 TBSP red curry paste

5 TBSP Coconut milk

2 lime leaves ( I got a huge bag of these at the Saint John market but you can pick them up at any Asian food store – you use them like bay leaves and OMG they change everything!!!! Go buy them! Now! )

1 small can of bamboo shoot strips ( you’ll find these by the water chestnuts in the international food section of your grocery store )

2 TBSP fish sauce ( same aisle as the shoots 😜 and totally worth having in your cooking tickle trunk )

20 fresh basil leaves ( sometimes hard to find but you can get the freeze dried or the stuff in the tube – just not as pretty 😝)

1. Slice the steak into thin strips 1/4inch thick – 2 inches long – no don’t take out the measuring tape 

2. Cut the peppers into 1 inch cubes and trim ends on the green beans and chop into 1 inch pieces.

3. Heat oil in a wok ( or deep skillet ) on med high heat – add garlic and curry paste and stir for 45 sec ( sniff it…. Wow what a great smell ) add coconut milk and lime leaves. Stir for 1-2 min until it’s bubbling.

4. Add beef, shoots, peppers and beans and stir fry for 1 or 2 min. Add fish sauce and stir fry for 3-4 min till everything is cooked through. Add the basil and stir fry for 1 more min 

Voila! Garnish with fresh basil or just get it in your belly! We served it over brown rice vermicelli noodles we get by the case off of Amazon ( for real- we got the amount by accident but sure glad we did!  

A case of 12 for 16$ and free shipping – they are fab! 
Click a pic and let me know how yA like this!