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Need a meal in a hurry? This dumpling soup comes together in under 30 minutes with ingredients you likely already have in your home! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Drawing inspo from Chinese hot & sour soup, this quick and easy to make soup is honestly so comforting during these cold nights. I added dumplings for an extra bit of stick-to-your-stomach heartiness that will leave you oh so satified. I used pork & shrimp dumplings for this recipe, but you can use any type of Asian dumplings that your heart desires (veggies, chicken, etc.)! If you don't like it spicy, feel free to omit the chili crisp! If Asian Style recipes are your jam, check out these babies!: Dumpling Bowl Egg Drop Soup Roasted Sesame Bok Choy Black Pepper Tofu Spicy Sesame Lamb & Soba Noodles Bowl Quick & Easy Dumpling Soup Makes 3-4 litres What you'll need: 1 tbsp sesame oil (not toasted), or another neutral oil 1 bunch of scallions, thinly sliced, white & light green parts separated from the dark green parts 4 garlic cloves, thinly sliced 1 small thumb size piece of ginger, peeled & grated my fave microplane 6 cups chicken or vegetable stock 100g shiitake mushrooms, stemmed removed, thinly sliced 1 medium carrot, diced 380g pkg frozen dumplings (I used shrimp & pork) 3 tbsp fish sauce or soy sauce (can add more or less to taste) Couple handfuls of fresh baby spinach Chili crisp, for serving Steps: Add 1 tbsp sesame oil to a large pot over medium heat. Add the white and light green parts of the scallions to the pot and cook for 2 minute until softened. Add the thinly sliced garlic and grated ginger and cook for 1 minute. Pour in 6 cups of chicken stock and stir to combine. Bring to a boil. Once simmering add the thinly sliced shiitake mushrooms, diced carrot and 380g pkg of frozen dumplings, and bring back to a boil. Once boiling, reduce the heat to a simmer for 6 minutes. Stir in 3 tbsp of fish sauce, taste and adjust seasoning (add more fish sauce if more sauce is needed). Turn off the heat, stir in a couple handfuls of fresh spinach, along with the dark green parts of the scallions. To serve: ladle into bowls, top with chili crisp, and enjoy! Soup's up, my friends!

This Creamy Tuscan Potato Soup is delicious and dairy-free! Making it the perfect dish to serve for your dairy intolerant friends! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartdly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Searching for that oh-so-creamy soup without the, well, cream/dairy? Look no further cause I have the recipe for you! Once cooked and then blended, Ontario potatoes have the perfect texture for a creamy dish. Making this a easy meal to serve your dairy-intolerant friends and family! If that isn't enough to make your mouth water, this soup is packed with other veggies like celery, spinach, and sundried tomoatoes. And I can't forget about the suasage (sweet or spicy) that really makes this savoury soup oh so delish! Creamy Tuscan Potato Soup (Dairy-Free) Serves 4 - 5 What you'll need: 1 tbsp extra virgin olive oil, divided 2 Italian sausages (sweet or spicy), removed from casing 1 medium onion, small dice 2 celery ribs, small dice 4 garlic cloves, minces 2 tsp dried basil 3 medium Ontario potatoes (I used yukon golds), peeled & diced ⅓ cup dry white wine 2 ½ cups chicken stock Salt & pepper, to taste ⅓ cup chopped sundried tomatoes Couple handfuls of spinach or other chopped leafy green like kale or chard Steps: Add ½ tbsp extra virgin olive oil to a large pot over medium-high heat. Once the oil is hot, add the sausages to the pot and break them up into small pieces as they cook. Once the sausage meat is cooked through, use a slotted spoon to transfer the cooked sausage to a plate, and set it aside. Turn the heat down to medium and add the remaining ½ tbsp of olive oil to the pot, followed by the diced onion and celery. Cook until the onion is translucent, then add the garlic and dried basil, and cook for 1 minute. Stir in the diced Ontario potatoes and turn the heat back up to medium-low. Add the white wine to the pot and let it reduce for 1-2 minutes, until it reduces by half. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the potatoes are just tender. Turn off the heat and carefully transfer 3 ladles of soup to a blender. Blend until smooth. Return the blended soup to the pot and stir. Add the chopped sundried tomatoes and spinach to the pot and stir to combine. Enjoy! To serve: ladle into bowls, and top with fresh basil! Enjoy, my friends!

Don't throw away those chicken bones! Make this homemade chicken stock for all your soup, stews, sauces and gravy! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Don't throw away those chicken bones! Make this homemade chicken stock for all your soup, stews, sauces and gravy! With the high food cost these days I'm making the most of every dollar by making my own chicken stock at home from all those rotisserie chickens I buy for quick weeknight meals. I often get asked "whats the difference between stock and broth. Stock is made with manly bones, and broth is made with mainly flesh. Broth is typically lighter in colour and mild, while stock is a bit darker and has more depth of flavour. Chicken Stock Makes approx 4 litres What you'll need: 3 cooked or raw chicken carcasses 2 medium carrots, roughly chopped 2 medium onions, roughly chopped 2 celery ribs, roughly chopped 4 garlic cloves, peeled & smashed Mild flavoured fresh herbs like thyme & parsley stems Fresh or dried bay leaves Salt, to taste Steps: Add the chicken carcasses to a large stock pot and fill the stock pot with COLD water until the water is at least 6 inches above the carcasses. Put the pot over high heat and bring to a boil. Once boiling, turn the heat down to a low simmer and simmer for 2 hours, uncovered. As the pot is simmering use a slotted spoon to skim any foam (impurities) off the top of the of the water and discard. After 2 hours add the vegetables and herbs and continue to simmer for 1 more hour. Carefully strain the stock into another pot or large bowl and discard the carcasses, veggies and herbs. Allow stock to cool for at least an hour on the counter and then transfer to the fridge. Once the fat has solidified on the top of the stock, skim and discard. Transfer stock to desired containers, freeze or use as desired. Fresh stock should be used within 5 days of making, but can be frozen for up to a year. Use to make your favourite soups, stews and sauces, or to braise! Soup's up, my friends!

This creamy gnocchi and pesto chicken soup is going to be a family favourite! *This post may contain affiliate links to products I've personally tried, loved, and would wholeheartedly recommend. If you purchase something from one of these links I may earn a small commission at no additional cost to you. Ya'll, it's that time of year again. With the weather starting to nip at my nose, my favourite time of day is getting home, putting on my coziest pair of track pants, and warming up with this delicious, creamy soup! The best thing about this soup isn't that it's packed full of hearty veggies, or that it uses leftover chicken, it's that you get to have soup AND pasta for dinner! This easy one-pot meal is sure to be a family favourite! No spinach, no problem, you can swap it for any other hearty green like kale, chard or collard greens. If you liked this Creamy Gnocchi and Chicken Pesto soup, you'll love these other creamy soups: Rustic Potato Dill Soup Loaded Dill Pickle Soup Creamy Gnocchi & Pesto Chicken Soup Makes 3-4 litres What you'll need: 1 tbsp extra virgin olive oil 1 medium carrot, diced 1 celery rib, diced 1 medium onion, diced 1 red bell pepper, diced 3 garlic cloves, grated 1 1/2 tsp Italian seasoning Salt & pepper, to taste 1 900 ml carton chicken broth 500 g pkg shelf-stable gnocchi 2 cups shredded rotisserie chicken 1/3 cup pesto + more for serving (store-bought or homemade) 497 ml half and half cream Couple handfuls of fresh spinach Fresh basil, for garnish Steps: In a medium size bowl toss 1/3 cup of pesto with 2 cups of cooked and shredded rotisserie chicken and set aside. Add 1 tbsp olive oil to a large pot over medium-high heat. Once the oil is hot, add the diced carrot, onion, celery and bell pepper. Cook for 5 minutes until the veggies begin to soften. Stir in the minced garlic, 1 1/2 tsp of Italian seasoning, and salt and pepper to taste and cook for 2 minutes. Pour in 1 900 ml carton of chicken stock and bring to a boil. Once boiling, stir in the gnocchi and cook until just tender (usually 2-3 minutes). Once the gnocchi is tender stir in the pesto chicken and 497 ml of half and half cream. Bring back to a boil, reduce heat and simmer for 5 minutes. Stir in a couple handfuls of fresh spinach, then taste and adjust seasoning. To serve: ladle into bowls, top with additional pesto, fresh basil leaves and a drizzle of extra virgin olive oil Soup's up, my friends!

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!

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!!

This one is for all the savoury snack lovers! This stuff is seriously addictive.. Let's get into shall we? I need to shake the hand of whoever thought up to market everything bagel topper as a seasoning blend. Because quite honestly I put that sh*t on everything! My fav though, other then this snack mix, is sprinking it on eggs. It's soooooo good! I ran down to my local Bulk Barn store to pick up all of the ingredients I needed for this recipe (apart from the butter, they don't carry that) Did you know that Bulk Barn has a bring-your-own reusable container program? Just bring your clean containers or jars into the store and upon arrival ask a cashier to weigh them for you (so you aren't paying for the weight of the container once you fill it). It's a great way to reduce the amount of plastic in the world! Everything Snack Mix What you'll need: 3 tbsp everything seasoning 2 tbsp nutritional yeast 2 tbsp unsalted butter, melted 2 tbsp neutral oil such as grapeseed, avocado, canola etc. 2 cups mini pretzels 2 cups rice chex cereal 1 cup ranch flavoured corn nuts 1 cup raw cashews Steps: Preheat oven to 250F In a spice grinder or mini blender, blend 3 tbsp of everything seasoning & 2 tbsp nutritional yeast until it's a fine powder. Melt 2 tbsp of butter and add it to a large bowl along with 2 tbsp neutral oil & the everything seasoning/nutritional yeast powder, Mix together. Add 2 cups mini pretzels, 2 cups rice chex cereal, 1 cup ranch corn nuts & 1 cup of cashews & mix thoroughly ensuring to coat all the dry ingredients with the butter mixture. If the snack mix looks a little dry drizzle in 1-2 more tbsp of oil. Transfer mixture to 2 parchment lined baking sheets and spread out evenly. Bake for 1 hour, tossing every 15 minutes. Allow to cool completely and store in an airtight container for up to 1 week (if it will last that long!). Happy snacking!

Hints of ginger, rosemary and cranberry, this sangria recipe will have your taste buds fluttering with joy this festive season! Choose red or white, whatever your preference is for wine I've got a recipe for both! This sangria will help you get through the holidays with your in-laws, your kids or anyone else that drives you crazy so, you're welcome! Red or White Holiday Sangria What you'll need: Ginger Rosemary Simple Syrup 1/2 cup sugar 1/2 cup water 2 inch piece of ginger, sliced 1 sprig rosemary Sangria 1L orange or apple juice (I suggest orange juice for red wine sangria, apple for white wine) 1 bottle red or white wine 1 sprig fresh rosemary 1 cinnamon stick 1 orange, sliced into rounds 1 apple, large dice 1/2 cup fresh cranberries Optional Additions Sparkling water (if you like a little sparkle in your sangria) Rosemary sprigs (to garnish glasses) Frozen cranberries (use as ice cubes & a pretty garnish) Steps: In a small saucepan bring 1/2 cup sugar, 1/2 cup water, 2 inch piece of ginger, sliced & 1 rosemary sprig to a boil. Turn down to a low simmer. Simmer for about 5 mins. Remove from heat, strain out rosemary & ginger. Refrigerate syrup until chilled. At least 1 hour (I prefer 3 hrs) before you want to serve, combine the rosemary ginger simple syrup, 1L juice of choice, 1 bottle of wine of choice, 1 cinnamon stick, 1 rosemary sprig, 1 sliced orange & 1 diced apple. Stir to combine & refrigerate until ready to drink. Pour sangria into glasses and garnish with rosemary & cranberries if using. Top with sparkling water if you choose. Bottoms up!

Skip the lineup at Chipotle & whip up this super delish vegetarian burrito bowl in under 30 minutes. This burrito bowl encompasses 2 of my favourite things: No. 1 Mexican flavours & No. 2 dinner on the table in under 30 minutes & doesn't scrimp on flavour! If you hate cilantro, instead of the avocado crema just smash up some guac for your sauce! You'll notice that not all the ingredients listed have specific measurements, in these cases you can use your discretion and alter to your own taste! I encourage you to do this with most recipes, (unless it's baked goods, I don't recommend messing with science! haha) let your inner chef sing! Sweet Potato Burrito Bowl Makes 1 bowl What you'll need: Roasted Sweet Potatoes 1 small sweet potato, peeled & cut into 1 inch cubes Drizzle of olive oil 1/4 tsp ground cumin 1/2 tsp chili powder salt & pepper to taste Avocado Crema 1/2 avocado 1/4 cup greek yogurt or sour cream Juice of 1 lime Couple handfuls of cilantro Good pinch of salt Water to thin if necessary Bowl Additions Cooked cauliflower rice or regular rice Salsa Cheese Greens of choice (I used spinach) Sauteed peppers & onion Scallions Cooked black or pinto beans, for extra protein (I didn't have any on hand) Steps: Preheat the oven to 400F Cube 1 small sweet potato into 1 1/2 inch pieces and scatter the cubes onto a parchment lined baking sheet. Drizzle the sweet potato with olive oil & season with 1/4 tsp ground cumin, 1/2 tsp chili powder and salt & pepper to taste. Bake for 20 minutes. While the sweet potato is roasting make the avocado crema by blending 1/2 an avocado, 1/4 cup greek yogurt, juice of 1 lime, couple handfuls of cilantro and a good pinch of salt in a small blender or food processor (I used the smoothie cup & blade from my Ninja Blender). If it's too thick you can add a little bit of water to thin it out. Now all that's left is to build your bowl! Use rice or cauliflower rice as your base, top with roasted sweet potatoes, other additions of your choosing & finish it off with the avocado crema! Enjoy, my friends!

This recipe is 'Doug's Tuna Casserole' REVAMPED. Doug was my grandpa, btw. Grandpa, don't get me wrong this recipe was already DELISH but I just felt like it could use a few more veggies, that's all. I think you would have loved this version too 🥰. Grandpa's recipe called for a can of condensed soup & well that just ain't my style. So along with pumping up the veggies, I swapped the canned soup for heavy cream, vegetable stock & dried thyme . Don't have the veggies listed? No problem! Swap them out for whatever you have on hand. Doug's Tuna & Veggie Casserole Serves 6 What you'll need: 3 tbsp + 2 tbsp olive oil , divided 227g package white mushrooms, thinly sliced 4 celery ribs, small dice 3 medium carrots, small dice 1 large onion, small dice 1 head broccoli, chopped into small florets (you want the broccoli to cook quickly, so make sure the stems aren't too thick) 1/4 cup butter 1/4 cup all purpose flour 1 1/2 cups heavy cream 1 1/2 cups vegetable stock (water also works) 2 170g cans of flaked tuna in water, drained well 1 tsp dried thyme 2 tsp salt 1 tsp black pepper 2 cups small shell pasta (Conchiglie) 1/2 cup panko bread crumbs Steps: Preheat oven to 400F Bring a large pot of water to boil & cook pasta shells according to package directions. Heat 3 tbsp of olive oil in a large, deep frying pan over medium heat. Add 227g of sliced mushrooms & cook until water has been released and they are almost completely caramelized, this could take 15-20 minutes. Once the mushrooms are caramelized, add 1 head of small broccoli florets & 3 diced carrots to the pan and cook until starting to soften. Once the carrots & broccoli are slightly soft add 1 diced onion and 4 dice celery ribs to the pan and cook for 5 minutes. Add 1/4 cup butter to the pan & cook for 2 minutes, stirring to coat the vegetables with butter. Add 1/4 cup flour to the pan, cook for 2-3 minutes or until the flour has coated all the vegetables & starts to turn slightly golden. Slowly pour in 1 1/2 cups of heavy cream & 1 1/2 cups of vegetable stock, stirring constantly to prevent lumping. Stir 2 cans of well drained flaked tuna, 1 tsp dried thyme, 2 tsp salt & 1 tsp black pepper into the pan. Cook for 5 minutes stirring often. The sauce will thicken as it cooks. Combine 1/2 cup panko bread crumbs and 2 tbsp olive oil in a bowl & set aside. Once the pasta shells are cooked, drain and mix into the thickened vegetable sauce. Spoon mixture into a 9 x 13 glass baking dish or large casserole dish. Sprinkle panko mixture on top of the casserole. Bake for 20-25 or until golden brown on top & bubbling. Serve it up & enjoy! Cheers!

This tuna poke bowl recipe will transport you right to Hawaii! Super simple to make, all you need to cook is the rice! The tuna poke bowl marinade is perfection with just soy sauce, sesame oil, chili flakes & honey. The thing I love the most about poke bowls is the combination between the sweetness of the fruit (in this case mango) and the savoury flavours from the rest of the bowl ingredients. Poke bowls are so versatile feel free to use salmon instead of tuna if you prefer or sub in pineapple instead of mayo. Another great addition would be edamame &/or cubed bell peppers. These can be made gluten free by using gluten free soy sauce or coconut aminos. If you are totally obsessed with Asian flavours like I am, you're going to want to check out my other Asian inspired recipes: Spicy Sesame Lamb (or beef) Noodle Bowls, Roasted Sesame Bok Choy, Tofu Peanut Noodles Tuna Poke Bowl Serves 2 What you'll need: Bowls 1 cup sushi rice 2 tbsp seasoned rice vinegar (also known as sushi vinegar) 1/2 English cucumber, quartered and cut into 1/2 inch pieces 1 small mango, peeled & cut into 1/2 inch pieces 1 small avocado, sliced Toasted sesame seeds, for garnish Cilantro leaves, for garnish Tuna 200g yellow fin tuna *see notes*, cut into 1/2 inch cubes 3 tbsp low sodium soy sauce 1 tsp sesame oil 1 tsp honey Pinch of chili flakes, optional Sriracha Mayo 1/4 cup mayo 1-2 tbsp sriracha (depending on how spicy you want it) 1 tsp rice vinegar Steps: Rinse 1 cup of dry sushi rice until the water runs clear. Transfer the rice to a pot with 1 1/3 cup of cold water. Bring to a simmer, reduce heat to low and cook for 12-15 mins or until the rice is just tender. While the rice is still hot stir in 2 tbsp of seasoned rice vinegar. Keep warm. In a medium bowl whisk together 3 tbsp low sodium soy sauce, 1 tsp sesame oil, 1 tsp honey & a pinch of chili flakes, if using. Add 200g of cubed yellow fin tuna to the bowl and gently mix to coat the tuna in the sauce. Set aside, while you prepare the rest of the bowls (you don't want the tuna to sit in the sauce for longer then 30 minutes) In a small bowl whisk together 1/4 cup of mayo, 1-2 tbsp sriracha & 1 tsp rice vinegar. Set aside. To assemble the bowls: spoon rice into the bottom of 2 shallow bowls, divide the tuna, cucumber, mango, & avocado between the bowls. Drizzle the sriracha mayo over the bowls & garnish with toasted sesame seeds & cilantro. Notes: Yellow fin tuna is also known as 'ahi tuna'. When buying fish to be consumed raw always ask your fish monger if the fish has been previously frozen and to what temperature. According to the Canadian Food Inspection Agency, fish that is safe for raw consumption must be frozen to -20c for a minimum of 1 week OR -35c for minimum of 15 hrs. The terms 'sushi grade' and 'sashimi grade' are not regulated in Canada or the US, those terms are marketing gimmicks so always ensure you ask for fish that has been previously frozen to the above temperatures. Happy eating, my friends!

A delicious vegan curry with sweet potatoes & coconut milk. The perfect meal for a cold day to warm your insides and fuel your body. When I originally published this recipe on my Instagram page back in February 2020 it was a show-stopper and now I'm bringing it to the blog! I can't wait to hear your thoughts! "I'm obsessed with using full-fat canned coconut milk in curries. It add such a beautiful richness to the dish." Feel free to substitute any type of greens you have on hand. I've made this dish with kale & swiss chard and it was equally as delish! Vegan Chickpea & Spinach Curry (Chana Saag) Serves 2-3 as a side dish What you'll need: 2 tbsp olive oil 1 medium onion, small dice 1 tbsp grated ginger 1 tbsp grated garlic 2 tbsp curry powder 1/2 tsp cayenne (optional) 2 medium sweet potatoes, peeled & cut into 1 inch cubes 2 cans full fat coconut milk 1 can chickpeas, drained & rinsed 10 oz container baby spinach, roughly chopped 1 lemon, zested & juiced Handful chopped cilantro Salt & pepper, to taste Steps: Heat 2 tbsp olive oil in a large pot or dutch oven over medium heat. Add 1 diced onion and saute for 3 minutes. Add 1 tbsp grated ginger, 1 tbsp grated garlic, 2 tbsp curry powder and cook for 1 minute. Add in 2 peeled & cubed sweet potatoes and 2 cans of coconut milk, season with salt & pepper. Stir and bring to a boil. Cover and reduce heat to a simmer and cook for 12-15 minutes or until sweet potatoes are tender, stirring occasionally to prevent sticking to the bottom of the pot. Remove cover, stir in 1 can of chickpeas & 1o oz chopped baby spinach, cook for 5 minutes. Turn off the heat, stir in the juice & zest of 1 lemon & 1 handful of chopped cilantro. Taste and adjust seasoning. Serve with rice, cauliflower rice or naan. Enjoy my friends!