Caprese Chicken Skillet

4 chicken breasts, diced into bite sized cubes 1 medium sized onion, diced 3 cloves of garlic, minced 6 large Roma tomatoes, diced into bite sized cubes 2 cups of spinach, roughly chopped (or less if you like) 4 tbsp. balsamic vinegar 250 grams fresh mozzarella cheese, sliced into rounds Handful of basil, reserve a bit for garnish! Olive oil, for sautéeing Salt & pepper, … Continue reading Caprese Chicken Skillet

Crispy Korean Tofu Bowl (vegan)

Inspired by Joey’s Crispy Tofu Bowl! Crispy tofu in a sweet and spicy glaze with quick pickled veg! Read the entry for tips and tricks. 🙂 4 servings. Tofu: 350 grams extra firm tofu, cubed (I like small cubes) 1/2 cup cornstarch 1 tsp. garlic powder Salt & pepper, to taste Olive oil, for cooking Sweet and spicy Gochujang glaze: 1 tbsp. sesame oil 1 … Continue reading Crispy Korean Tofu Bowl (vegan)

Blueberry Sauce with Orange & Rum

A rich, thick and tangy blueberry sauce perfect for brunch or desserts! 2 cups frozen blueberries 2 tbsp. orange zest 1 large orange, juiced 2 tbsp. white rum 2 tbsp. sugar Add frozen blueberries, orange zest, orange juice, rum and sugar to a large pot. Stir over medium heat until the sauce begins to boil. Once the sauce is boiling, use your spatula or spoon … Continue reading Blueberry Sauce with Orange & Rum

Crispy Chickpeas (Vegan)

It’s adorable that chickpeas look like little butts. They’re cute, tasty, versatile and healthy! I mean chickpeas do it all. Hummus isn’t the only chickpea snack – these crispy chickpeas are delicious and easy – perfect for your snacking needs! I used to love eating roasted chickpeas as a snack at work. One of my favourite seasonings for them was curry powder! They were so … Continue reading Crispy Chickpeas (Vegan)

Arancini (Air Fryer) w/ Roasted Tomato and Pepper Marinara

One thing that I’ve learned over the past year is how to not waste as much food. I’ve learned how to be creative with leftovers and scraps to make sure that I’m making the best use out of what I have on hand. It sounds silly that I’m only coming to this realization recently, right? But pre-pandemic I would just go to the store for … Continue reading Arancini (Air Fryer) w/ Roasted Tomato and Pepper Marinara

Oyster Mushroom “Calamari” (vegan)

MeeT on Main makes killer vegan food. One of the best dishes there is the Oyster Mushroom Calamari. They’re definitely onto something because oyster mushrooms have a chewy, meaty texture that almost perfectly replicates the real thing. I’ve wanted to try my own vegan calamari for some time now, not only because it’s absolutely delicious, but I had told my uncle Gord about it a … Continue reading Oyster Mushroom “Calamari” (vegan)

Tomato and Halloumi Bake

Has anyone else felt incredibly uninspired lately? Or is it just me? As you may have noticed, I’ve been MIA for a few months, but don’t worry…I haven’t been creating delicious culinary treats behind your back. Okay, maybe just one or two. Most of my motivation came from cooking for and sharing meals with my friends and family, but now that covid has put that … Continue reading Tomato and Halloumi Bake

Hash Brown Waffles

Would brunch be complete without hash browns? I love them in all forms – shredded, homestyle, cubed, patties….I mean they’re potatoes so obviously they’re delicious. But if you’re looking for something a little different and a lot more fun then be prepared to have your mind blown and all your carby dreams come true with these Hash Brown Waffles. All the amazingness of a regular … Continue reading Hash Brown Waffles

Butternut Squash Curry with Mixed Grains (vegan)

Does anyone else find butternut squash incredibly awkward to prep? I feel like it doesn’t matter how I do it, it’s awkward to cut and peel. It’s worth it though, I mean butternut squash is delicious, so I can take a bit of hard work to get there. It’s really the perfect autumn vegetable, isn’t it? Cozy, healthy and delicious! There are a million things … Continue reading Butternut Squash Curry with Mixed Grains (vegan)