How To: Healthy Side – Spicy Coconut Curry Noodles


I had a lot of trouble writing this post. Why?

Because really all I want to say is, GO MAKE THESE NOODLES NOW!


Sure, I could write about how they are creamy, spicy, and sweet all at the same time, they make the perfect side for just about any protein, and they come together in literally 10 minutes and in one pot.


But really, all you need to know is they are delicious and are just as good hot as they are eaten cold standing over the stove, not that I would know anything about that.

Make them!



Spicy Coconut Curry Noodles

Serves 4
Meal type Main Dish, Side Dish
Website Adapted from Shutterbean


  • 8oz rice noodles
  • 1 can light coconut milk
  • 3 Tbsp tomato paste
  • 1 Tbsp fish sauce
  • 1 Tbsp sriracha
  • 1 Tbsp red curry paste
  • pinch salt and pepper
  • 2 Tbsp cilantro (chopped)
  • 10 basil leaves (chopped)
  • 2 Tbsp coconut (toasted)


These noodles are great on their own or as a side for grilled chicken or tofu. If you like things extra spicy, top with an additional squirt of sriracha.


1. Cook rice noodles according to package directions and set aside.
2. In a medium saucepan whisk together coconut milk, tomato paste, fish sauce, sriracha, red curry paste, and salt.
3. Bring to a boil and reduce heat to simmer for 2-3 minutes. Add rice noodles to pot and stir to coat in the sauce. Add cilantro, basil leaves, and toasted coconut and mix to combine. Top with additional coconut and cilantro, if desired.

How to: Quickie Meal – Indian Spiced Lentil and Coconut Soup


I have been cooking lots and blogging ZERO. Not OK.

While my momma’s cooking club has been amazing for getting homemade meals on the table three or four days a week, it’s also gotten me out of the habit of testing new recipes and taking photos for the blog.

BUT! I have a new tactic and starting next week I’ve decided to test and photograph on cooking club day.  Two birds. One stone. That old chestnut.

This recipe is one from this week’s club. I only managed to get a couple shots of the final product.  The recipe came by my friend’s sister-in-law who in turn got it from the amazing blog  I have heard nothing but good things about the Oh She Glows Cookbook, too.

We adapted the recipe very slightly because we didn’t have enough pot space to make a double batch, but it turned out beautifully; almost a stew-like consistency.

My daughter is coming up on 9 months and is eating just about everything.  Could I be prouder? Nope.  She absolutely loved this soup.  A quick zip with a hand blender to break up the big chunks was all it needed for babyfication.


This is a perfect one-bowl, 20 minute meal and while it is Indian spiced, it is not at all spicy.  It would be equally delicious with a hint of heat, though.



Indian Spiced Lentil and Coconut Soup

Serves 4-5
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Website Lightly adapted from Oh She Glows - Glowing Spiced Lentil Soup


  • 1 tablespoon olive or canola oil
  • 1 Medium onion (diced)
  • 2 cloves garlic (minced)
  • 2 teaspoons ground turmeric
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¾ cup red lentils (rinsed well)
  • 796ml can diced tomatoes with juices
  • 400ml can coconut milk
  • 2 cups low sodium vegetable stock (or more for a soupier consistency)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper


If you like a hint of heat, add a pinch of cayenne pepper or red pepper flakes when you add the spices to the pot.

Try adding some green by throwing in a few handfuls of baby spinach just before you remove it from the heat.


1. Heat oil in a large pot over medium heat. Add onions and cook for 3-4 minutes until soft and translucent. Add garlic and cook for an additional minute.
2. Add turmeric, cumin, cinnamon and cardamom. Cook, stirring, for 1 minute. Add remaining ingredients, bring to a boil over high heat and reduce to a simmer for 15 minutes until lentils are soft.
3. Add additional salt and pepper to taste and serve.

How to: Seasonal Cooking – Thai Sweet Potato Soup


Anyone else disturbed by the amount of their grocery bill lately?

Not OK.

With the tumbling loonie, word on the street is grocery costs will continue to rise. It’s all of that fancy imported food we like. Like cauliflower, the caviar of 2016.


Not to worry though, friends. I’m here to give you an insider tip on how to save some sweet cash.


Buy local! Yup. Not only does Ontario still have a good variety of locally available fresh produce (check it out here), you can also buy frozen ‘product of Canada’ fruit and veg. In fact, a lot of it is on sale this time of year.  Perfect timing.

Oh, you need some incredibly well tested recipes which feature local foods? I happen to know of a cookbook that’s just the ticket.  Homegrown is selling like mad though, so you bes’ be ordering a copy STAT.


This super cinch recipe makes use of Ontario roots – sweet potatoes and carrots.  I’ve added a few thai inspired ingredients because thai food kicks ass. Is there a better reason?

Serve it as a side or a starter for any of our other Thai-inspired recipes (um, it seems we’re sort of obsessed with thai food):

Thai Chicken Enchiladas

Spicy Thai Peanut Sauce Pizza

Thai Kale Salad with Sesame Tofu

Shrimp and Mango Fresh Rolls

Thai Chicken Cabbage Wraps

Thai Mango Salad

Thai Turkey Meatballs




Thai Sweet Potato Soup


  • 1lb sweet potatoes (approximately 2 medium - peeled and chopped)
  • 1lb carrots (approximately 4 medium - peeled and chopped)
  • 1 tablespoon freshly grated or minced ginger
  • 1l low sodium vegetable stock (divided)
  • 1 cup coconut milk
  • 1 tablespoon fresh lime juice (plus additional lime wedges for garnish)
  • salt to taste
  • ¼ cup roasted, chopped peanuts (for garnish)
  • parsley or cilantro (for garnish)


1. Add potatoes, carrots, ginger, 3 cups of stock and coconut milk to a large sauce pan and bring to a boil. Reduce heat to medium and simmer for 15-20 until potatoes and carrots are very soft.
2. Remove from heat. Using a hand blender or counter top blender, puree soup until smooth. Blend in additional stock as needed to reach desired consistency and reheat in pot if necessary. Add lime juice and salt to taste.
3. Divide soup among 4 bowls and top with parsley/cilantro and peanuts. Serve with a lime wedge.





How to: Quickie Meal – Spicy Thai Peanut Sauce Pizza


Italian-thai fusion. So hot right now.

Or, I made that up to hook you.

But please friends, for the love of Pete, you’ve got to try this.


I’ve seen different takes on the thai/pizza infusion throughout the blogosphere and while intrigued, have always been a little skeptical.

I decided to revamp a recipe from Kevin over at Closet Cooking to make it vegetarian and holy moly guys,  I basically exploded with joy at how good (and easy!) this was.

You can go ahead and make your own pizza dough for this if you’re keen. Lookie here, we’ve even got one right on the blog! Using premade frozen dough or crusts will speeds things up though.

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The tofu is simply crumbled raw, and when you add some of the peanut sauce it soaks up the flavour like a sponge. A delicious sponge you want to shove in your face.

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Then, you just-a make-a your pizza, and badda bing badda boom…glorious bubbly goodness.



Spicy Thai Peanut Sauce Pizza

Serves 2 - 12 inch pizzas
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Website Lightly adapted from Closet Cooking


  • 1 packet extra firm tofu (crumbled)
  • 300g mozzarella cheese (finely grated - about 3 cups)
  • 1 1/2 cup matchstick carrots
  • 1 1/2 cup bean sprouts
  • 4 green onions (thinly sliced)
  • 1/4 cup chopped peanuts
  • 1/2 cup cilantro leaves (substitute parsley if you dislike cilantro)

Peanut Sauce

  • 1/3 cup peanut butter (natural will work too)
  • 2/3 cups full fat coconut milk
  • 2 tablespoons fish sauce (use soy sauce sauce as a substitute)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar (if using natural peanut butter, adjust sweetness to your liking)
  • 1 tablespoon thai red curry paste


If you'd prefer to forgo the tofu, replace it with leftover shredded chicken.


1. Preheat oven to 450F. If you have a pizza stone, preheat it in the oven.
2. In a small bowl combine all of the ingredients for peanut sauce and whisk together until smooth. It should be the consistency of a regular pizza sauce.
3. Add about 1/4 cup peanut sauce to crumbled tofu and stir until all tofu is lightly covered with sauce. You may need an additional Tbsp or two.
4. Divide the remaining peanut sauce in two and spread over the base of your pizza crust. If there is any leftover sauce, you can combine it with the crumbled tofu or use it for a really great dipping sauce. Divide the cheese and sprinkle over each pizza.
5. Cover pizza with carrots, bean sprouts and green onions and bake for about 8-10 minutes until cheese is bubbly and brown around the edges and the tips of the bean sprout are beginning to char. Use the broiler for the last minute or two if you find it's not browning to your liking.
6. Sprinkle peanuts and cilantro over pizza and serve.





How to: Quickie Meal – Thai Coconut Curry Mussels


If you don’t already have them in your repertoire, it’s bloody time.

You have got to trust me when I say they are one of the easiest, most inexpensive and impressive dinners you can muster in waayy under 30 minutes.

I’ve previously given you all the deets for a fabulous Tomato Basil and White Wine Mussel recipe. If you’re a mussel newbie, click the recipe link to learn all about them; including how to pick them, store them and clean them.


If you can fathom it, this recipe is even easier. The only prep is cleaning the mussels and chopping up the ginger. We be talkin’ less than 10 minutes after that.

(fist bump)


Everything gets thrown in at once.  Next, whisk…


Bring to a boil…


Add mussels, cover and cook for 5 minutes.


Don’t forget to serve with something to sop up the best sauce on earth.


Thai Coconut Curry Mussels


  • 2-3lb cultivated mussels (cleaned and de-bearded)
  • 1 - 400mL can coconut milk
  • 1 tablespoon thai red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon grated or minced ginger
  • 2 teaspoons granulated sugar
  • Juice of 1 lime (about ¼ cup)
  • ⅓ cup chopped parsley or cilantro


Serve these mussels with something to sop up the insanely delicious coconut curry sauce.


1. In a pot large enough to accommodate all ingredients with at least 2 inches of head room at the top, bring all ingredient except mussels to a boil.
2. Add mussels, cover immediately with a tight fitting lid and reduce heat to medium-low. Cook for 4-5 minutes. Mussels should all open up. Discard any unopened mussels.
3. Toss with fresh parsley or cilantro and serve immediately.