It’s hard to believe it’s been almost 7 years, and we’ve never, not once, posted a recipe for a vegetarian chili. What with our record breaking frigid weather and the new Canadian food guide promoting more plant based meals, I thought to myself; timing couldn’t be better, woman. So here we have it. My long…
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Loaded Veggie Nachos
We’ve been going on and on about the deconstructed meal concept lately. We can’t get enough of it, because it totally works! The deconstructed meal allows families to eat the SAME meal together. It means parents don’t have to be short order cooks. It allows kids to build their confidence in trying new foods with…
How To: Recipe Makeover – Vegetarian Cobb Salad
I know this title may read like an oxymoron. Bacon and chicken are two of the ingredients typically found in a Cobb salad, joining eggs, blue cheese, tomatoes, and avocados. But who says you can’t deviate from the original now and then? What would life be like if we were all the same, right? When…
Nourish: Cookbook Review and Giveaway!
Hey guys! Welcome to our first cookbook review! We’re so pumped to have been invited to join an incredible group of Canadian bloggers for this cookbook blog hop. What’s that you say? It’s a really really (really) cool group of bloggers who collaborate to review the same cookbook via their blogs at the same time….
How To: Slow Cooker – Mexican Shredded Chicken
For every recipe you see me post on this blog, I can promise you there were at least one or two others that I thought would be hits, but instead were major recipe flops. While I love my slow cooker for chicken, meat, and the occasional vegetarian curry, it does have the tendency to turn…
One Pan Burrito Bowls
You may notice my recipes now have a bit of a theme – slow cooker, one pot, stove top only. Yes, I’m going the quick and easy, low maintenance, less clean up route, as per my last post the ever hunger newborn prevents me from cooking any meal that requires any sort of involved prep…
How To: Big Batch – Vegetarian Mexican Lasagna
After making this recipe three times over the past two weeks, I thought it could now definitely be deemed “blog worthy.” I loved it so much that the last time I made it, I doubled the recipe and made an extra pan to store in the freezer. Yes, at just over 38 weeks pregnant I…