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This arugula salad is dead simple and will be your go-to fresh side dish when you're just not sure what else to make for dinner. It comes together in just 5 minutes. If you're looking for a main course to go along with this salad my Lentil Bolognese, is just the thing! Simple Arugula Salad What you'll need: Handful of nuts or seeds of choice (I used pine nuts but walnuts, pecans, pumpkin or sunflower seeds are great too!) Dressing 1 tsp dijon mustard 1 tbsp apple cider vinegar Juice of 1/2 lemon 1 tsp honey or maple syrup 1/4 cup extra virgin olive oil 1 big handful of arugula for each person you're serving Shaved parmesan, to serve Steps: In a small dry frying pan over medium heat toast your nuts or seeds just until fragrant or starting to turn golden brown. Immediately transfer for a plate & set aside. In a jar or container with a lid, combine 1 tsp dijon mustard, 1 tbsp apple cider vinegar, juice of 1/2 lemon, 1 tsp honey or maple syrup & 1/4 cup extra virgin olive oil. Secure with a shake until emulsified. Place arugula in a large bowl, lightly dress with dressing and toss to coat. Finish with toasted nuts or seeds & shaved parmesan. Store leftover dressing covered in the fridge for up to 1 week. Eat well my friends!

This lemony egg drop soup will soothe a sore throat & cure anything that ales you. Okay, maybe not completely.. but it will definitely hit the spot when you're feeling under the weather. Lemon, ginger & garlic are all great for the immune system & this time of year we could all use the extra boost! This recipe is not authentic egg drop soup, as authentic egg drop soup doesn't have lemon. But I'm obsessed with the brightness that the lemon adds in this recipe. "When I'm sick, I LOVE lemon ginger tea. This soup gives me that vibe but in meal form!" If you want to pack a little more punch to this soup you can totally add in some chopped greens like spinach, kale or collards. Or if you wanted some extra protein you could toss in some diced tofu or shredded chicken. Egg Drop Soup Makes 2 litres What you'll need: 1 tsp sesame oil 4 garlic cloves 1 tbsp fresh grated ginger 1 1/2 L vegetable stock 3 tbsp cornstarch 3 large eggs 2 lemons, juiced 1 bunch green onion, thinly sliced Salt & pepper, to taste Toasted sesame oil, to taste Steps: Heat 1 tsp sesame oil in large pot over medium heat. Add 4 grated cloves of garlic & 1 tbsp fresh grated ginger to the pot & cook for 30 seconds, do not brown it! Add 1 1/2 L of vegetable stock to the pot and whisk in 3 tbsp cornstarch. Bring to a low simmer. Whisk 3 large eggs in a bowl and set aside. Once soup is simmering slowly, stir with a wooden spoon to create a whirlpool. Slowly pour in the whisked eggs and stir slowly with a wooden spoon to create long egg ribbons. Cook for 1 minute, then remove the pot from the heat. Pour in the juice of 2 lemons and 1 bunch of sliced green onions. Taste and adjust seasoning with salt and pepper. Ladle into bowls, serve with a drizzle of toasted sesame oil. Be well my friends!

This roasted sesame bok choy recipes is the perfect side dish to any Asian inspired meal. Super simple, ready in minutes with just a few ingredients from your pantry! I love serving this recipe alongside my Tofu Peanut Noodles or as part of my Spicy Tuna Sushi Bowls! I use baby Shanghai bok choy for this recipe but you can use any size of bok choy you'd like. Roasted Sesame Bok Choy Serves 2-3 as a side dish What you'll need: 4 baby Shanghai bok choy, halved 1 tbsp sesame oil (or olive oil) 1 tsp white sesame seeds (or combination of white & black) Salt & pepper, to taste 2 tsp toasted sesame oil, to finish Steps: Preheat the oven to 425F. Line a large baking sheet with parchment paper. Arrange halved baby bok choy on the baking sheet and drizzle with 1 tbsp sesame oil, use your hands rub oil all over the bok choy. Sprinkle 1 tsp sesame seeds over the bok choy and season with salt & pepper. Arrange the bok choy cut side down on the baking sheet then roast for 15 minutes. Once cooked remove the bok choy from the oven and arrange on serving platter, drizzle with 2 tsp toasted sesame oil & serve. Enjoy my friends!

Whether you're vegan or just trying to incorporate more plants into your meals, this lentil bolognese recipe will give you all the comforting feels you'd expect from a hearty pasta sauce! Anyone else's Mom always have a freezer FULL of 'spaghetti sauce'? This is what my Mom always calls bolognese sauce. She'd always make a giant pot of it, divide it up into smaller containers destined for the freezer, for quick weeknight meals. This recipe makes a large batch for this purpose, but you can totally half it if you'd prefer! "I love cooking with wine, sometimes I even put it in the food!" -Julia Child Much like Julia, I love cooking with wine! A good splash of red wine gives bolognese a nice depth of flavour! Traditionally, milk or cream is added to bolognese sauce at the end of the cooking process. I used Earth's Own diary-free Oat Cream in this recipe but you can use any type of milk or cream you prefer, or leave it out all together. To round out this meal, I LOVE serving my Lentil Bolognese with my Simple Arugula Salad. If you don't have arugula any greens will work! Lentil Bolognese Makes 3 Litres What you'll need: 1/4 cup extra virgin olive oil 3 medium onions, finely diced 3 medium carrots, finely diced 8 garlic cloves, minced 1/2 cup red wine (Cabernet, Merlot, Chianti), Shiraz will all work) 2 cup dried puy lentils (French green lentils, see note* below), rinsed 796ml can diced tomatoes (see note**) 796ml can crushed tomatoes (see note**) 2 bay leaves 1 tbsp dried basil 1 tbsp dried oregano 1 tsp white sugar (the secret to cutting the acidity) 1/2 cup unsweetened dairy free cream (I used Earth's Own Culinary Oat Cream. But any unsweetened cream or milk will do) Salt & pepper, to taste Steps: Heat 1/4 cup olive oil in a large pot over medium heat. Add 3 finely diced onions & 3 finely diced carrots. Saute until the onion is translucent. Add 8 cloves of minced garlic, saute for 1 minute. Add 1/2 cup red wine and reduce by half. Add in 2 cups dried puy lentils, 1 796ml can of diced tomatoes, 1 796ml can of crushed tomatoes, 2 bay leaves, 1 tbsp dried basil, 1 tbsp dried oregano and 1 tsp white sugar. Bring to a low simmer, cover and cook for 1 hour, stirring every 10-15 minutes. If it's sticking to the bottom of the pot, turn down the heat. After 1 hour, turn the heat off and stir in 1/2 cup dairy-free cream. Taste and adjust seasoning. Serve with your favourite pasta noodles! Notes: *I prefer to use puy lentils in this recipes as opposed to other types of lentils because puy lentils are firmer and give this bologness a more 'meaty' texture. If you're using a different type of lentil, I suggest testing the lentils for firmness as the sauce cooks. Once the lentils are el dente, your bolognese is done. If you're using split lentils they will cook HELLA quick so you'll want to let the sauce sit for at least an hour to develop the flavour before eating. Just like regular bolognese, this sauce always tastes better the next day. **If you change up the type of canned tomatoes used in this recipe you may need to add some water so there is enough liquid to absorbed into the lentils, otherwise the lentils won't cook. If you are finding the sauce too thick feel free to add in some liquid. Enjoy you noods!

Pungent blue cheese is perfectly balanced with the addition of sweet red grapes & balsamic caramelized onions to make this the most delicious hors d'oeuvre for your next soiree! It took me a long time to warm up to blue cheese. It wasn't until I learned to pair it with something sweet that I began to embrace it! All too often I see people making "caramelized onions" and they aren't caramelized at all. They are still pale in colour in are basically sticky onions. Please don't do this. Take the time to properly caramelize the onions when the recipe says so. The flavour will be much sweeter & you will thank me later. "Caramelized' means caramel coloured, not just softened, not burnt, THE COLOUR OF CARAMEL" Using store-bought pre-rolled puff pastry makes this recipe come together super easily. If all you can't find pre-rolled you can easily roll out the puff pastry yourself on a lightly floured work surface. You want the pastry to be approx. 1/4 inch thick in a 8x8 square. Don't fuss to much on getting the measurements perfect, these are suppose to look a bit rustic! Blue Cheese, Caramelized Onion & Grape Tartlets Makes 12 What you'll need: 4 medium onions, thinly sliced 3 tbsp butter 1 tbsp olive oil 1 tbsp balsamic vinegar 1 sheet store-bought pre-rolled puff pastry Blue cheese, crumbled Seedless red grapes Steps: Preheat the oven to 375F Add 3 tbsp butter & 1 tbsp oil over to a large frying pan over medium heat. Once the butter is melted all the onions & stir to coat. Cook the onions stirring every 8 minutes until caramelized ('Caramelized' means caramel coloured, not just softened, not burnt, THE COLOUR OF CARAMEL). This could take upward to 30-40 minutes. If you stir too often the onions won't have a chance to brown so take my advice and stir only every 8 minutes. If you find they are getting too dark in spots reduce the heat. If they are looking dry, add more oil to the pan. Once caramelized add 1 tbsp of balsamic vinegar to the pan & stir to coat the onions cook for 1 more minute. Transfer the onions to a large plate and spread them out to cool down a bit. Cut the puff pastry into 12 equal-ish squares (they don't have to be perfect!). Grease a 12 tin muffin pan. Transfer each square into the prepared muffin pan. Divide the caramelized onions among easy puff pastry. Top with crumbled blue cheese and finally the red grapes. Bake for 15-18 minutes or until golden brown. Remove pan from the oven and allow the tarts to cool in the pan for 5-8 minutes before removing from the pan & serving! Happy apping!

Do you love sushi but hate the fuss of making your own rolls? These sushi bowls will definitely hit the spot if you're craving sushi & don't want to order takeout or make your own! I love sushi so much that I think sushi should be it's own food group. It pretty much is in my house! I love experimenting with different roll ingredients, types or fish & sauces. But sometimes I just can't be bothered getting out my sushi mat and doing all the other things that come along with rolling sushi. So that's when I thought.. HELLO! Sushi bowls! All the yum of sushi without the fuss! "Sushi should be it's own food group" You can put pretty much any ingredients you want in sushi and you can totally do the same with these bowls! The bowl is your oyster my friends! Ya'll know I love versatility! Spicy Tuna Sushi Bowls Makes 2 bowls What you'll need: 1/2 lb Raw yellow fin tuna, cut into small cubes Sauce for Tuna 2 tbsp reduced sodium soy sauce 2 tsp rice vinegar 1 tsp toasted sesame oil 1/2 tsp chili flakes Spicy Mayo 1/4 cup mayo 1-2 tbsp sriracha, depending on how spicy you want it Bowl Toppings Cooked sushi rice Diced cucumber Julienne carrots Sliced scallions Crumbled nori (roasted seaweed) Edamame Optional Bowl Additions Cooked sweet potato Cooked asparagus Avocado Crab Bell peppers Purple cabbage Bamboo shoots Tempura bits Sesame seeds Steps: Whisk together 1/4 cup mayo and 1-2 tbsp sriracha in a small bowl and set aside. In a large bowl whisk together 2 tbsp reduced sodium soy sauce, 2 tsp rice vinegar, 1 tsp toasted sesame oil & 1/2 tsp chili flakes. Add the cubes of tuna and toss to coat. Set aside while you assemble your bowls. (You don't want the tuna to sit in the sauce for more then 15 minutes) Assemble your bowls with your desired toppings, divide up the tuna & drizzle with spicy mayo. These bowls are soy awesome!!

All the menus you could need to fill your table & belly this Christmas season. We are talking Brunch, Christmas Eve appetizers & traditional Christmas dinner. Christmas is just days away and I know it can be hectic time of year with tying up loose ends at work, last minute shopping, gift wrapping AND trying to plan holiday menus. So I'm here to help you check at least one thing off that list! Holiday Brunch “ If I could indulge in a mimosa & eggs benny everyday at 11AM I'd be in the happiest girl in the world. I'm thankful for the holidays, because they give me that time 😄” Smoked Salmon Brunch Bowls with Parsnip Latkes Pancakes with Cranberry Orange Compote Red or White Holiday Sangria BONUS RECIPE: Shakshuka with Tofu Feta Christmas Eve Appetizers “ There's nothing worse then being stuck in the kitchen while your family & guests are socializing. That's why I always opt for appetizers only on xmas eve. It gives the evening a casual vibe & allows time for what matters most.” Cranberry Maple Bourbon Baked Brie Everything Snack Mix Prosciutto Wrapped Asparagus Cigars Chicken & Mango Rice Paper Rolls with Peanut Dipping Sauce BONUS RECIPE: Reindeer Skor Bars Christmas Dinner "For most, Christmas is rooted in tradition and a Christmas dinner is no different. I hope these classic recipes with a chef's twist, bring joy and comfort to you & your family this holiday season." SCHEDULE & RECIPES 2-4 Days Prior to Dinner Dry Brine Turkey 1-2 days Prior to Dinner Herb Stuffing Brussels Sprout Casserole with Crispy Prosciutto Chocolate Chai Creme Brulee Prepare herb compound butter for Best Roasted Turkey Day of Dinner Best Roasted Turkey Mashed Potatoes Gravy Top Brussel Sprouts Casserole with breadcrumbs & reheat Reheat Herb Stuffing Brulee the top of Chocolate Chai Creme Brulee just before serving I hope these menus, recipes & schedule helps make the holidays a little easier on you. If you have any last minute questions you can totally DM me on Instagram! Wishing you all the best this holiday season!

These reindeer skor bars are the perfect addition to your holiday cookie tin or platter! They are so simple to make & a grate activity for kids! When I was a kid my Mom & I would make these minus the festive reindeer touch. They were one of my favs! These bars should be kept stored in the fridge or freezer. Reindeer Skor Bars What you'll need: Soda crackers (saltines) 1/2 cup unsalted butter 1/2 cup packed brown sugar 300g package semi-sweet chocolate chips Candy eye balls (I got mine from Bulk Barn) Red m&ms Broken pretzels Steps: Preheat oven to 350F Line a 9 x 13 baking tray with parchment paper. Lay the soda crackers, salted side down in a single layer on top of the parchment paper. You want them touching but not overlapping. Add 1/2 cup butter and 1/2 cup packed brown sugar to a small pot over medium high heat. When the butter has melted whisk together until smooth. Heat just until starting to bubble. Turn off the heat and pour the mixture evenly over the soda crackers. Pop the tray into the oven for 5 minutes. Turn the oven off & remove the tray from the oven. Immediately sprinkle the chocolate chips on top of the bubbling caramel. Pop the tray back in the warm oven for 5 minutes. Remove the tray from the oven and gently spread out the melted chocolate with a silicone spatula so it completely covers the caramel. Allow to cool slightly, about 5 minutes. Carefully press the candy eyes, broken pretzels & red m&ms into the melted chocolate so it resembles the face of a reindeer. Pop the tray into the fridge for 1 hour. Remove the tray from the fridge & use a sharp knife to carefully cut into separate bars. Store in an air tight container the fridge. Happy Decorating!!

I'm not even kidding this roasted turkey recipe combined with my Dry Brine Turkey recipe will produce the best turkey to ever come out of your kitchen. TRUST ME. The additional of the lemony herb compound butter is the real hero here. "Turkey roasting times will vary depending on the size of your bird. I cook mine for 12 minutes per pound. Roast to an internal temperature of 165 degrees with by inserting your digital thermometer into the thigh of the bird. Remove from the oven and allow to rest for 30 minutes before carving" I don't stuff my turkeys, for a few reasons: Shorter cooking time - by a lot shot! This 17 lb. bird was done in 2.5 hrs! Even cooking - by not stuffing the bird with stuffing you allow for better air circulation in and around the bird, resulting in a more evenly cooked bird. Less mess - it gets messy enough with brining, rubbing the compound butter all over the bird & carving, so I save myself the added hassle. If you want to get ahead of the game 👇👇👇 Make the compound butter the night before and leave it on the counter in an airtight container. Best Roasted Turkey Serves 8-10 What you'll need: Lemon Herb Compound Butter 1 cup unsalted butter, at room temperature 3 tbsp chopped fresh parsley 2 tbsp chopped fresh sage leaves 1 tbsp chopped fresh rosemary 1 tbsp fresh thyme leaves 2 lemons, zested 1 17 lb. turkey, unstuffed 1L (4 cups) chicken stock For the cavity of the turkey 1 lemon, halved 1 orange, halved Fresh parsley Sprigs of thyme Sprigs of rosemary Steps: Preheat the oven to 350F. In a bowl combine 1 cup of room temperature unsalted butter with 3 tbsp chopped parsley, 2 tbsp chopped sage, 1 tbsp chopped rosemary, 1 tbsp thyme leaves & the zest of 2 lemons. Ensure that any wet spots on your dry brined turkey have been patted dry with paper towel (try not to wipe off the brine). Use your fingers to release the skin on the breast of the turkey from the breast. Try to do this as far down to wear the neck of the bird would have been as possible. Slather a few tablespoons of compound butter in between the breast and the skin of the turkey. This will help to ensure the breast stays moist. Distribute the remaining compound butter all over the bird, don't forget the back & the wings! Place the turkey on a clean wire rack inside a clean roasting pan. Stuff the cavity of the turkey with 1 halved lemon, 1 halved orange & assortment of fresh parsley, rosemary & thyme. Pour 1L chicken stock into the bottom of the roasting pan. Roast, uncovered for 2 hours basting every 20 minutes. At the 2 hour mark, remove the turkey from oven, insert the probe of a digital-read thermometer into the thigh of the turkey. If it reads 165F or higher, tent the turkey with foil and allow to rest before carving. If it needs more time, remove the thermometer, return the turkey to the oven and cook until the internal temp of the turkey is 165 degrees, checking the temperature every 15 minutes. When it's finished cooking remove from the oven, tent with foil and allow the turkey to rest for 30 minutes before carving. Happy Holidays!!

This herb stuffing has been a staple at my holiday table as long as I can remember! The aroma in the house while it's cooking is sure to make your mouth water! I've tried making additions like diced apple &/or bacon to this recipe and I always end up coming back to the old classic version. It's just the freaking best! I don't typically stuff my turkeys so this recipe is made in a baking dish. It turns out perfectly moist with a crispy top. The herb measurements in this recipes don't have to be exact, I usually just eye ball them! Want to make this recipe ahead of time? 👇👇👇 This recipe reheats perfectly! So you can totally prepare it ahead of time, just make sure to completely cool it before covering & putting it in the fridge. Remove from the fridge at least 1 hr before reheating in the oven. I suggest reheating it covered. Herb Stuffing Serves 8-10 people What you'll need: Approx. 12 cups stale bread cubes (I cube about 2 loaves of bread & leave it on a baking sheet on the counter overnight to dry it out. Alternatively, you can toast the bread cubes on a baking tray in the oven at 350F for 10-15 mins) 1 cup unsalted butter 3 medium onions, diced 5 celery ribs, diced 6 garlic cloves, minced 1/4 cup chopped fresh parsley 3 tbsp chopped fresh sage leaves 3 tbsp chopped fresh rosemary 2 tbsp fresh thyme leaves salt & pepper to taste 2 large eggs 1 1/2 cups chicken stock 1 cup milk Steps: Preheat the oven to 350F. Melt butter in a large skillet over medium heat. Add 3 medium diced onions & 5 diced celery ribs to the skillet & cook until softened but the celery still has a slight bite about 7-10 mins. Add in the 6 cloves of minced garlic, 1/4 cup chopped parsley, 3 tbsp chopped sage leaves, 3 tbsp chopped rosemary, 2 tbsp fresh thyme leaves and season liberally with salt & pepper. Cook for 4-6 minutes and turn off the heat. Grease a large baking dish (I like to use a large casserole dish but a roasting pan will work too) and set aside. In a medium bowl whisk together 2 eggs, 1 1/2 cups chicken stock & 1 cup milk and set aside. Add 12 cups cubed stale bread to a large bowl. Add the celery, onion & herb mixture to the bowl along with the egg mixture and mix well to coat. Transfer the mixture to the greased baking dish. Bake uncovered for 45 minutes. Happy Holiday!!

Perfectly cooked asparagus, salty prosciutto and buttery puff pastry make this recipe irresistible! It's the perfect appetizer to serve at your next gathering! If you're plant based feel free to leave out the prosciutto & parmesan, they are just as delish without! Prosciutto Wrapped Asparagus Cigars Makes 10 spears What you'll need: 10 asparagus spears Olive oil 1 package of puff pastry, thawed 10 slices of prosciutto (leave out prosciutto if plant-based) 1 lemon, zested Salt & pepper 1 egg, beaten Parmesan cheese, finely grated (leave out if plant-based) Flour, for dusting Steps: Preheat the oven to 400 degrees F. Drizzle a bit of olive oil over 10 asparagus spears and set aside. Roll out pastry on a lightly floured surface using a rolling pin or wine bottle so it’s approx 6”x10”. Sprinkle pastry with lemon zest & season with salt and pepper. Cut pastry into 10 thin strips. Wrap each asparagus spear with 1 slice of prosciutto. Then wrap one piece of puff pastry in a spiral around the prosciutto wrapped asparagus & place on a parchment lined baking sheet. Brush puff pastry with beaten egg & sprinkle grated parmesan on top. Bake for 15-20 minutes, until golden & puffed. Best served warm. Fare Thee Well!

A marriage of two of my favourite things.. BOWLS & BRUNCH! 🥰 Veggie packed latkes, soft boiled eggs, smoked salmon.. I mean what's not to love? This is the perfect recipe for your next girls brunch, the holidays or just a quite Sunday! The parsnip latkes recipe in this bowl is a twist on classic potato latkes and quite honestly I may never make potato latkes again! I'm obsessed with the flavour of these parsnip ones! Smoked Salmon Brunch Bowls with Parsnip Latkes Makes 2 bowls What you'll need: Parsnip Latkes 1/4 cup chopped fresh parsley 2 large eggs 2 tsp dijon mustard 1 lb parsnips, peeled & grated using a box grater 1 small onion, grated 1/2 cup + 2 tbsp seasoned bread crumbs (if using plain bread crumbs add 1 tsp salt, 1/2 tsp black pepper 1/2 tsp garlic powder to the mixture) Grapeseed oil, or other neutral oil for frying 2 large eggs Bowls Smoked salmon or lox Cucumber, sliced Picked Red Onion (or raw) Capers Sour cream Steps: In a large bowl whisk together 1/4 cup chopped fresh parsley, 2 large eggs & 2 tsp dijon mustard. Add 1 lb grated parsnips, 1 small grated onion & 2/3 cup seasoned breadcrumbs to the bowl. Mix to combine. Set a large non-stick frying pan over medium heat. Add 2 tbsp grapeseed oil to the pan and heat for 1-2 minutes. Take 2 heaped tablespoons of the mixture in your hands and flatten into a patty. Fry each latke until golden brown and crisp. about 4-5 minutes on each side. If they are browning too quickly turn the heat down a bit. Transfer to a plate or baking sheet lined with paper towel to drain. While you are frying the latkes, bring a small pot of water to a boil. Once boiling, reduce to a gentle simmer & gently submerge 2 large eggs in the boiling water, cook for 6 minutes. Immediately remove the eggs from the pot and submerge them in ice water for 2 minutes. Remove from the water and gently peel off the shells. Assemble your bowls with parsnip latkes, halved soft boiled eggs, sliced cucumber, capers, picked red onion, smoked salmon & a dollop of sour cream. Brunch is life!