How To: Quickie Meal – Sesame Noodle Bowls


I’m having a bit of a love affair with bowls.

Quinoa bowls, rice bowls, and most recently, noodle bowls. Now we all know I’ve had a thing for food in bowls for quite some time, but  noodles have recently become the latest and greatest thing in my house.



They are also very helpful for getting a toddler to eat their dinner. I bet you didn’t know that long and slurpable noodles were just about the funniest thing on this planet? And eating them? Well the most fun ever!



What also helps is the delicious sesame peanut sauce that gets poured over top of these extra fun noodles. And my daughter is the sauce queen – having recently discovered the wonders of hollandaise sauce, this rich and creamy sauce is now the new fave.



Any long noodle would work in this dish. Having made this more than once recently, I’ve tried my share of noodle varieties. One of my favourites is the sweet potato noodle. They are so hard to find in the regular grocery store, but a friend of mine snagged a package for me in Kensington market. I just love how chewy they are. But rice noodles would be a close second and those are readily found in your local grocery store.

Ditch the plate, grab a bowl of noodles, and douse ‘em with sauce!



Sesame Noodle Bowls

Serves 4
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Smitten Kitchen


  • 3/4 pound rice noodles (udon noodles, whole wheat spaghetti, sweet potato noodles would all work)
  • 2 tbsp sesame oil
  • 3 tbsp tahini
  • 1.5 tbsp all natural peanut butter
  • 5 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1.5 tbsp granulated sugar
  • 2 cloves of garlic (minced)
  • 1.5 cucumbers (thinly sliced)
  • 1 block of tofu (cubed)
  • handful cilantro and mint (roughly chopped)
  • 1/2 cup peanuts (chopped)
  • chili garlic paste (to taste)


These noodle bowls would also be great topped with leftover shrimp or chicken in place of the tofu. Any long noodle would work in place of the rice noodle.


1. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Spread tofu out evenly on baking sheet and spray with cooking spray and sprinkle with salt. Bake for about 20-35 minutes, or until lightly golden brown and firm. Remove from oven and set aside.
2. Meanwhile, cook noodles according to package direction. Drain and rinse with cold water and set aside.
3. In a small bowl, combine tahini, sesame oil, peanut butter, soy sauce, rice vinegar, sugar, and garlic. Mix well. Pour over noodles and toss to coat.
4. Divide noodles evenly among bowls. Top with tofu, cucumber slices, mint, cilantro and peanuts. Drizzle with chili garlic sauce, to taste.


How To: Quickie Meal – Brie, Pear, and Caramelized Onion Pizza


It probably wouldn’t surprise you to learn that I love food movies.

Chocolat, Chef, Ratatouille, Julie and Julia, all classics in my book. And now with the help of the just slightly attractive Bradley Cooper, Burnt can now join the ranks of these foodie flicks.



Bradley Cooper plays a chef who basically all but destroys his career and then tries to make a comeback by trying to achieve the almost impossible of garnering a three Michelin star restaurant.

And when watching a food based movie such as Burnt, it is always important to have a delicious meal at hand to help deal with the inevitable growling stomach that will come from watching all the delicious meals being prepared on the screen before you. And what could be more delicious than pizza??



This is no ordinary pizza pie – this pizza is topped with sweet caramelized onions, juicy pears, crunchy walnuts, and creamy brie. I’m drooling as I type this! And thanks to the fine folks at Castello cheese, I was not only provided with the movie passes to see Burnt, but also with the soft brie cheese to top my pizza with. They generously provided additional gift cards for more Castello cheese, so I can now make even MORE pizza!



I used our handy homemade dough in this recipe, but if you are really tight for time, store-bought dough will work just as good. But really, the making and rolling of the dough is the only real effort you have to put into this pie.

Quick enough for a Tuesday and fancy enough for a Saturday dinner party, it is hands down my favourite pizza to date.


Castello has generously offered to donate another prize pack for one lucky reader that features 2 movie passes with popcorn and drinks, $20 in Castello cheese vouchers, Castello brie, a bottle of olive oil, and Castello recipe cards. Simply leave a comment on this post telling us what your favourite pizza toppings are to enter and a winner will be chosen at random.


Now go turn on your favourite foodie film and make my favourite pizza pronto!



Caramelized Onion, Pear, and Brie Pizza

Serves 4
Dietary Vegetarian
Meal type Main Dish


  • 1 ball whole wheat pizza dough (homemade or store bought)
  • 1 onion (thinly sliced)
  • 2 pears (thinly sliced)
  • 1 wheel of brie (cut into chunks)
  • 1/4 cup walnut halves
  • 1/2 cup arugula
  • 1/2 lemon (juiced)
  • drizzle of honey
  • salt and pepper (to taste)


If you're not a fan of brie, this pizza would be delicious topped with blue or goat cheese.


1. Preheat oven to 450 degrees. Roll out pizza dough into a thin, even square or circle on a piece of parchment and place on baking sheet.
2. Meanwhile, heat a non stick skillet over medium high heat and add onion. Cook for about 5-10 minutes, or until brown and tender.
3. Spread onion pieces in an even layer over pizza dough. Top evenly with pear slices, walnut halves, and brie. Drizzle with honey over top. Bake in the oven for 10-15 minutes, until dough is brown and brie has melted.
4. While pizza is cooking, toss arugula in a small bowl with lemon juice, salt, and pepper. When pizza is done, remove from oven and top with arugula mixture.


How To: Healthy Breakfast – Overnight Pumpkin Baked Oatmeal


What happens when you take two of my favourite breakfasts and put them together in one 8 x 8 pyrex? Deliciousness, that’s what.

Baked oatmeal is not a new breakfast idea to this blog – we’ve given you a pumpkin cranberry version and a peanut butter apple variety as well. But I live by the motto that one can never have too many baked oatmeal recipes at their disposal – don’t you agree?



This fall version differs from our previous two as it is prepped the night before so the oats have time to soak up all the maple and pumpkin flavoured liquid. This leads to a denser square of baked oats. And wouldn’t you know, this recipe also happens to be vegan, if you’re into that sort of thing.



Overnight oats and baked oatmeal, a match made in breakfast heaven!



Overnight Pumpkin Baked Oatmeal

Serves 6
Dietary Vegan
Meal type Breakfast
Website Family Bites


  • 2 1/4 cups rolled oats
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 tsp vanilla


This overnight oatmeal bake is a great make ahead breakfast - make it on the weekend and have breakfast ready to reheat all week long. Just pop a serving in the microwave for about 1 minute and 30 seconds. I like it topped with a dollop of Greek yogurt.


1. Spray an 8 x 8 pyrex with cooking spray and set aside.
2. In a large bowl combine oats, brown sugar, baking powder, cinnamon, ginger, and salt. In a small bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla.
3. Add wet ingredients to dry and stir to combine. Pour into the prepared pyrex and place in the fridge overnight.
4. In the morning, preheat oven to 375 degrees and bake until brown and set, about 35-40 minutes. Serve warm topped with dried cranberries or raisins, toasted pecans, and a splash of extra milk, if desired.


How to: Seasonal Cooking – Spaghetti Squash Gratin


In an attempt to maintain some creativity in my cooking, I’ve signed up for weekly delivery of a produce box.  After winning a sample box from Front Door Organics through an Instagram contest, I’ve decided it’s a great way to inspire new recipes and eat a wide variety of fruit and veg.  Also, it gets delivered right to my front door (insert raise the roof emoji).

Now that the local harvest is mostly done for the season, I can be sure to expect lots of root vegetables, squash and greenhouse produce.  My acorn squash delivery a couple of weeks ago inspired this insanely good pasta dish.  This week’s squash variety: spaghetti!

Did your dad ever call spaghetti ‘spaghooch’ when you were growing up? Mine did.  Awesome right?


This baby was large and in charge.  Normally, I’m a fan of roasting my squash but the skin on this one was like a super hard shell and I couldn’t cut it in half.  Into the microwave it went.  It also yielded about 7.5 cups of cooked flesh!  I kept what I didn’t use for this recipe to test another squash recipe which is possibly coming to a blog near you very soon.

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Once you’ve got the flesh scraped out, this recipe has very little hands-on cooking time.  A little sautéing, a little whisking and voila, a warm and cozy side dish.

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The mixture is quite wet before it goes into the oven. Don’t fret, it’ll work itself into a perfectly cheesy and satisfying consistency during cook time.


Serve alongside, well, anything!


Spaghetti Squash Gratin

Serves 4-6
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour


  • 1 tablespoon canola or olive oil
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 cups cooked spaghetti squash
  • ½ cup milk
  • 2 large eggs
  • ¾ cup grated old cheddar cheese (about 150g, divided)
  • salt and pepper (to taste)


To cook squash:
1. Roast (cut squash in half, remove seeds and bake cut side down at 400F for about 40 mins) or microwave (pierce skin with sharp knife all over, cook for 10-15 minutes, depending on size, rotating squash halfway through).
2. Preheat oven to 375F. Heat oil in a large skillet over medium heat. Add onion and sauté until soft, about 4-5 minutes. Add garlic and sauté for additional 1-2 minutes. Add squash, about ¼ tsp salt and ⅛ tsp pepper, sauté for additional 3 minutes. Remove from heat.
3. In a large bowl, whisk milk, eggs, approximately ½ tsp salt and ⅛ tsp pepper (or to taste). Add squash mixture and ½ cup cheese and stir until well combined.
4. Transfer mixture into an oiled baking dish (picture is a 1.4L Corningware). Bake for 35-40 minutes until golden brown.