Ricebowl with turkey leftovers


deliciously rich and fresh

How many turkey sandwiches did you eat this week? Be honest! We actually didn’t have any bread at home so our leftovers were literally eaten exactly the way we had it on Thanksgiving (and, still delicious!) but today we finally ran out of the sides dishes. You know, no more mashed potatoes, squash, green beans…etc…what we had left was the funny little bits of turkey (you know those, perfectly good little dark and white meat pieces but they aren’t in one big attractive slice!).


rice awaiting saucy turkey & egg

So I thought a rice bowl with tons of crunchy greens, saucy turkey, and a runny egg (my favourite!) would be a nice change after a few days of repeated thanksgiving dinner.  It’s definitely a fresher taste and warms your belly at the same time!


load it up with chopped greens!

Happy lunch time for me! I’ll probably make this for dinner for the rest of them fam! What you can do is chop up a bunch of veggies and let everyone load up their own bowls with what they want!

what you need:

  • left over turkey and gravy
  • rice (I cooked up some white and brown), about 1/2 cup per person.
  • shanghai or baby boy choy (about 2-3 per person)
  • mini cucumbers (1 per person)
  • green onion and cilantro
  • egg (1 per bowl)

what to do:

  1. If your turkey is in big slices, chop up roughly to bite size pieces or shred it with two forks (think pulled pork texture). Reheat it with your gravy in a saucepan on medium low heat (if you’re low on gravy, use chicken stock or some other broth to make it more saucy).
  2. Cook rice!
  3. Wash bok choy thoroughly (it can be very sandy inside so make sure you tear off each leaf from it’s bulb and wash well). Also wash the rest of your veggies.
  4. Chop greens up into small bitesize pieces.
  5. When ready to serve, poach or fry eggs so that the yolk remains runny (over easy).
  6. Assembly -put rice at the bottom of your bowl – then top with turkey gravy mix, egg, and lots of greens. Garnish with cilantro and green onion.
  7. Poke the egg to break yolk and mix everything to get a bite of all ingredients while eating. Enjoy!

banana muffins with a seedy crumble


a school safe twist to banana nut muffins

Since pie pie started kindergarten, I’ve been tweaking my baking a bit to accommodate school safe snacks.  Sometimes for banana bread, muffins, or even cookies, I like to add ground up nuts into the batter for extra nuttiness and nutrition, but today I used seeds instead and made it into a crumble.  I am really pleased with how they turned out!  The crumble adds texture to the muffin and also makes them look really pretty.


fresh out of the oven

prep: 15 min    bake: 15 min    yield: 12 regular muffins

what you need:


  • 1/3 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1 heaping tbsp flax seeds
  • 1/2 tsp cinnamon
  • 2 tbsp unsalted butter (room temperature)
  • 3 tbsp brown sugar


  • 1 cup all purpose flour
  • 1 cup rolled oats
  • 1/2 cup greek yogurt, plain
  • 1/4 cup butter
  • 3 large bananas
  • 1/4 cup sugar (you can use white, brown, or coconut sugar)
  • 1 1/2 tsp baking soda
  • 1 egg
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract

what to do:

  1. Line a muffin tray with muffin cups, preheat oven to 350 F (or 325 F for convection).
  2. In a food processor or powerful blender (I used my Ninja), chop up seeds (not too fine). Place them into a bowl and add cinnamon and butter, mashing the butter with the ground seeds to evenly distribute. It should be mealy (sort of looks like partly wet sand).
  3. In a large bowl, beat bananas and sugar together, then add in vanilla, egg and butter (it is easier to incorporate if you melt the butter slightly).
  4. In a separate bowl, measure and mix together your oats, flour, salt, and baking soda.
  5. Add dry ingredients to banana mixture, mix just until they come together – do not over mix or you will have tough dense muffins!
  6. Fold in greek yogurt.
  7. Scoop to fill your muffin cups, then top generously with crumble (about 1 heaping tbsp each muffin).


    ready for the oven

  8. Bake for 15 minutes, until toothpick comes out clean and tops are golden brown. If the toothpick comes out clean but the tops are not browned yet, switch your oven to broil just for 30 seconds – 1 minute to brown the tops.
  9. Remove from oven and when cool enough to handle, remove from muffin tins and onto cooling rack to cool completely.
  10. ENJOY!

boss, my little helper

sweet potato, spinach & chick pea hash


Tonight’s main was this hash, inspired by two reasons:

1. My kids love sweet potatoes but were getting a little tired of sweet potato fries (usually I just cut them up into sticks and oven roast them with olive oil, salt and pepper).

2. I decided to go lighter and vegetarian for dinner because over the weekend we hosted two BBQs and definitely had our share of meaty proteins.

The girls (piepie and boss) ate this sweet potato hash right up and didn’t even flinch at the green spinach.  It also packs easily for lunch the next day, delicious at room temperature or slightly cool.  You could even spice it up by adding cumin, cayenne pepper, coriander, and/or turmeric.

prep: 10 min    cook: 10 min    yield: 2-4

what you need:

  • 2 large sweet potatoes, washed/scrubbed thoroughly
  • 1 cup chick peas (cooked)
  • 2 large handfuls of baby spinach
  • 1 tbsp unsalted butter
  • 1 tsp mild tasting cooking oil (I used avocado oil)
  • salt & pepper
  • cooking oil

what to do:

  1. Place washed sweet potatoes in a pot and cover with cold water. Bring to a boil then turn down to medium low, parboil (partly cooking) for about 10 minutes. You want them to be tender but not falling apart.
  2. Once cool enough to handle,  roughly cut sweet potato into bite size chunks. (I like to leave the skin on for texture and fibre).
  3. In a large skillet (best to use cast iron) – on medium high heat, add butter and cooking oil. (If you are using a non-stick pan, use medium heat). Once the butter melts, add the cooked sweet potato chunks and mash slightly with a large fork or potato masher. Lightly brown the sweet potatoes to make them hash-like.
  4. Add in your chick peas and spinach – stirring to mix everything together – about 5 minutes – once the spinach wilts and the chick peas are warmed, season with salt and pepper to taste.
  5. Remove from heat and enjoy!



caramelized brussel sprouts with a honey balsamic drizzle



with sausage for optional meatiness

I sort of forgot about Brussels sprouts until I saw a beautiful photo of a side dish in this fall’s Food & Drink (LCBO magazine).  Inspired, I purchased some this weekend and remembered how much I like them.  They are really easy to prep and take on flavours quite well, making them really tasty with this super easy balsamic honey drizzle.  Be sure to let them brown up in the pan to get a nutty sweet flavour out of them!

I have to admit they were not a hit with either piepie or boss (now ages 4 and 2) – but they did give it a try (mommy rules: you must try everything at least once).  My husband really liked it though! It went well with our Sunday local craft beers:)

what you need:

  • ~1lb Brussel sprouts
  • 2 cloves of garlic
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey
  • salt and pepper
  • cooking oil (I used avocado oil) & olive oil
  • optional* 2 honey garlic sausages (or if you like a kick, use spicy Italian)

what to do:

  1. In a large pot bring some water to a boil.
  2. Wash Brussel sprouts and then trim off the hard bottoms, then cut them in half lengthwise.
  3. Roughly chop garlic and set aside.  If you are using sausage, cut it up into small chunks.
  4. Place Brussel sprouts in boiling water and cook for about 2 minutes, they will turn bright green and soften slightly (but don’t leave them for too long, no one likes mushy Brussel sprouts!).
  5. Drain Brussel sprouts and set them aside in a bowl.
  6. *skip this step if you are not using sausage – In a frying pan, heat up 1 tsp cooking oil and add sausage pieces, browning them on all sides and making sure to cook through. Remove sausage from heat and set aside. Use the same pan for next step.
  7. Add about 1/2 tbsp cooking oil to a large frying pan on medium heat and add half the garlic, sautéing for about 20 seconds.  Add half of your Brussel sprouts cut side down, allowing them to brown and caramelize, about 1-2 minutes. Remove from pan and repeat this process with the remaining garlic and Brussel sprouts.
  8. Add everything back into the pan for a final sauté, season with salt and pepper, about 1 minute, tossing everything to mix. Remove and place onto your serving platter.
  9. In the same pan on medium low, add 1 tsp olive oil, balsamic vinegar, and honey. It will bubble and reduce a little bit – about 20 seconds – then drizzle onto your Brussel sprouts. Serve hot. Enjoy!


school safe energy bites


a fun surprise in the middle

My last few posts look the same don’t they…I definitely still have an obsession with dates but I have been baking and cooking with other things too haha!  Now that pie-pie has started school, I am hoping to have more time to post more recipes regularly! Sorry for the lack of posts but I am pretty good at keeping instagram up to date since it’s super fast and easy:)

So my previous energy bites had lots of nuts in them…I had to post this one because so many of my friends are now mommies who need to pack school safe snacks! It’s tough nowadays, no nuts for sure, and in some cases sometimes no eggs, no seeds, no chickpeas (I have heard this it’s true!). Previously I had used rice crispies for crunch, but this time we didn’t have any at home.  There was some left over cornpops from our cottage vacation two weeks ago, so I thought it might be fun to hide one cornpop in the middle of the date ball. It’s like a little treat within a treat:).

This recipe is nut & dairy free.

what you need:

  • 2 tbsp coconut oil
  • 2 generous cups of pitted dates
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 tsp cinnamon
  • pinch of salt (if your seeds are not salted)
  • 1/2 tsp pure vanilla extract
  • cornpops

what to do:

  1. Use a food processor or blender to grind your seeds (not too fine – or you’ll make seed butter!).
  2. In a food processor, buzz up the dates until they form a paste / giant ball shape that is whipping around your food processor.
  3. In a pot over medium heat, melt coconut oil and then add the pureed dates to soften them. Add cinnamon and salt. Mash with a large fork to combine evenly.
  4. Remove from heat and add vanilla and seeds. Use the fork again to mix evenly.
  5. Wet your hands slightly with cold water (this will prevent the mixture from sticking to your hands). Use a spoon to scoop up about a golf ball size of date mixture, place a corn pop in the middle and roll into a ball.
  6. Store in airtight container for up to 1 week. It will keep even longer in the fridge. Enjoy!

date balls (energy bites!)


So I am officially a huge date fan now and remember that huge bag of pressed dates I had kicking around in the pantry?…Well it is gone and I had to buy pitted dates this time (I couldn’t find the pressed ones) and the 1kg container is at it’s half life already!

These are very similar to the previous post crispy oat, nut & date bars but they have a hint of peanut butter in them (which means less butter butter!), less sugar and lots of almond & pumpkin seed goodness.  Definitely experiment your favourite seeds & nuts – and the measurements don’t have to be exact but be careful to add them slowly to the date mixture because the important part is to be sure there is enough date ratio so the ball holds together well. These are a household favourite now and my kids just love them! They are a great snack to keep in your purse (they snacked on them this morning at the grocery store) with minimal mess!

*If your seeds and/or nuts are salted – you don’t need to add salt to the recipe.

what you need (give or take!):

  • 1 1/4 cup pitted dates
  • 3/4 cup whole almonds
  • 1/2 cup toasted pumpkin seeds
  • 1/3 cup rice crispy cereal
  • 2 tbsp natural peanut butter
  • 2 tbsp unsalted butter
  • 1 1/2 tsp brown sugar (or coconut sugar)
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • 1 small pinch of salt

what to do:

  1. In a food processor, pulse almonds until quite fine (you can keep it chunkier but it tends to stick better in the ball if it’s smaller). Remove.
  2. In the same processor, pulse pumpkin seeds. Add to almond mixture and combine.
  3. In the same processor, pulse the dates until it forms a ball going around and around – paste like.
  4. In a small pot on medium low, add dates, butter, peanut butter, cinnamon, salt and brown sugar – use a firm spatula or large fork to mash everything together, until evenly combined – then turn off the heat. Add vanilla and stir.
  5. Add about 3/4 of the seed and nut mixture to the date mixture – stir to combine – if it’s still quite sticky and date dominant – add the rest. Add the rice crispies as well – stir and either form balls or press into a 9×9″ square pan for squares.

*if you are making balls – grease your fingertips a little bit with vegetable oil or butter so that they don’t stick to you.

*if you are making squares – make sure they are completely cooled before you slice. a knife dipped in hot water will make the slicing easier.


crispy oat, nut & date bars


I have had a huge bag of pressed dates sitting in my pantry since my craze with baking date filled oatmeal cookies. I had a craving for the sweetness of dates but didn’t have the time commitment today to make the cookies – so pie pie and I experimented in the kitchen a little today while the boss was napping…and oh man these are actually amazing. They are so tasty I think if you had someone taste them blindfolded they might even think there is some sort of chocolate in there.  Even as we were tasting them, I asked pie pie if she thought we made junk food or good food…and she looked at me with a cute sheepish smile and replied “junk food” and I reviewed our ingredients again with her and she said…”good food??!”.  It is packed with nuts, dates, some oats and rice crispies, and for richness yes there is butter & brown sugar…but not lots.  My husband came home from work and popped one into his mouth and then said “mmm..what is this? is it bad for you?” and pie pie happily told him “no! it’s good food!” hahaha, after which he proceeded to eat a few more. If you or your family are like us (sweet tooths!) then this recipe is a must try!  You could certainly eliminate the brown sugar too if you prefer, as the dates are quite sweet.

Oh – and just realized – they are gluten free, for those who can’t eat wheat!

I also recommend making a double batch because these will go fast…

prep: 10 min     cook: 5 min     yield: 9 squares

what you need:

  • 1 cup pressed dates
  • 1 cup crushed mixed nuts (we used unsalted Kirkland brand of mixed nuts)
  • 3 tbsp (not packed) brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup quick cooking oats
  • 3/4 cup rice crispy cereal
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • small pinch of salt

what to do:

  1. In a saucepan over medium-low heat, combine dates, brown sugar, cinnamon and butter.
  2. Crush nuts in a bag with a rolling pin (perfect task for your kids!)
  3. Once butter is melted and dates are loosened, remove from heat and mix with a fork to work butter and sugar into the dates.
  4. Add in the rest of the ingredients and mix using fork or spatula, until everything seems evenly combined.
  5. Press firmly into a 9×9″ pan and allow to cool completely before cutting into squares and storing in an airtight container. Instead of squares you could roll them into balls (also a fun task for kids) – don’t be scared to press them in your hands firmly to make sure they stay together in a ball form. Enjoy!

pie pie, my lil’ kitchen helper

boss woke up from her nap to a healthy fun snack!