Thai Egg Drop Soup

Now, I have to say, usually soup is not my jam. I usually stick with stews and thick soups. But, when you pack so much flavour into a brothy, meaty soup, I just cant resist. This really packs a spicy, rich, deep flavour that will make you want seconds! As with most things I cook, the spice level is fairly dependent on your preferences. I made it as is and I am a fairly big wimp, it just hit my capacity for heat.


My Ingredients:

1 lb Turkey or Chicken Ground
1 Shredded Carrot
4 Tbsp Cilantro
1 Tsp Sesame Oil
1 Red Chili (Chili flakes for less heat)
1/2 Bunch Green Onions
1 Inch Nub of Ginger
2 Tbsp Coconut Aminos (or Soy Sauce)
1 Egg

1 Tbsp Sesame Oil
1 Inch Nub of Ginger
1-2 Red Chilis (Chili flakes for less heat)
4 Cups Chicken or Vegetable Stock
4 Cups Water
2 Tbsp Coconut Aminos (or Soy Sauce)
2 Tbsp Fish Sauce
3 Eggs (Whisked)
1/2 Bunch Green Onions
1 Carrot Shredded
1 Lime (Zest and Juice)
4 Tbsp Cilantro

My Method:
Preheat oven to 400 degrees
Mix together all meatball ingredients in a bowl
Roll into 16 balls and place on a lined baking sheet or stone wear
Bake for 20-25 minutes until opaque and firm

In a large soup pot, heat sesame oil, add in chili’s and ginger until fragrant
Add in stock, water, coconut aminos, and fish sauce
While the broth is heating up, whisk your eggs. When your soup comes to a boil, slowly drizzle in your eggs, breaking them up with a fork to reduce clumping.
Reduce the heat to a simmer, add in meatballs, green onions, carrots, lime juice and zest, cilantro, S&P.
Serve with additional onions, chilis, or cilantro on top.

– When using coconut aminos you need to add more salt than typical as it does not have the same salt content as soy sauce. You want that umami flavour in the background.
-You could easily use pork or beef in the meatballs.
-Try shredding your carrots all at once in your food processor, it saves your hands from grating.

Preheat oven to 400 degrees
Serves 4

Sloppy Potatoes

Ok! So. Sloppy Joes. Delicious right? A memory from when you were kid of eating a soft squishy bun and oozing meaty sauce. Plus the chance to get a little messy while you were eating made it even more special. I found this recipe for Sloppy Potatoes and was immediately excited. How had I never thought of this? I think I am now going to put everything on a roasted potato. Like. Everything. Potatoes are 100% my favourite food, so, I honestly feel like my life opened up to a whole new world of cooking. Curry potatoes? Beef stew potatoes? I can think of so many. Ok. Back to the Sloppy Potatoes. Here goes…
Also. Whole30 Approved. Ya!


My Ingredients:

4 Russet Potatoes
4 Tbsp Olive Oil
1/2 lb of Ground Meat
1 Small Onion
1 Sweet Pepper
8-10 Mushrooms
2 Cloves Garlic
1 Tbsp Tomato Paste
1 Tbsp Dijon Mustard
2 Tbsp Apple Cider Vinegar
1 Tsp Italian Seasoning
3 Dates + 2 Tbsp Hot Water
1 Can Tomato Sauce (Low Sodium Preferred)
Green Onions

My Method:
Preheat the oven the 400 degrees.
Scrub potatoes and poke on all four sides with fork.
Place in pan and pour 2 tbsp of olive oil and salt over potatoes and rub in.
Cover pan with tinfoil and bake for 1-1.5 hours, flipping half way through.

While the potato is baking, put your pan on medium-high heat.
onion and sweet pepper until translucent, 3-5 minutes.
Next, grate in garlic and add meat cooking 1-2 minutes until the meat starts to break up.
Add in mushrooms and cook through, another 4-5 minutes.









Next, add tomato paste, dijon, apple cider vinegar, Italian seasoning, dates and liquid, and cook for another minute.
Add tomato sauce  and S+P to taste, and simmer until ready to serve









Break open your potato, pour 1/4 of the meat sauce over the potato and top with green onions.

Devour and enjoy!

-You can tell when the potato is done by inserting a butter knife or if you squeeze it should give and feel soft
-If you want your mixture to be a bit thicker feel free to add some arrowroot starch in the final step.

Oven at 400 degrees
4 Servings

Apple Granola

When I first looked into Whole30, I was most worried about what to eat for breakfast. I can’t eat eggs early in the morning and like my breakfast to take approximately 2 minutes to make in the morning. Aka. An Oatmeal pack…at least the healthy kinds..usually at my desk. So, I really wanted to find some non-egg, easy breakfasts that are not boring. Here it is, apple granola.There isn’t actually a whole lot granola-y about it, but it sure is tasty and super easy to make once you have the ingredients on hand, and you’ll see the resemblance to granola once it’s all buzzed together!

This recipe is for one serving as it needs to be eaten pretty quickly so that the apple doesn’t oxidize. Make the recipe for how many servings you need!

My Ingredients:
1 Medium Apple
1 Heaping Tbsp Unsweetened Coconut
1 Heaping Tbsp Slivered Almonds
1 Tbsp Chia Seeds
1 Date + 2 Tbsp Hot Water
Pinch of Cinnamon
1/4 Unsweetened Almond Milk

My Method:
Chop apple into rough pieces for the food processor.
Cover date with hot water to soften. I mush it up with my fingers once softened.
Pulse all ingredients in the food processor including hot water until combined and resembles coarse granola.
Top with almond milk and any other toppings.

-This small food processor is the perfect size for this and honestly comes in handy for so many things!
– Fresh fruit, nuts, seeds, hemp hearts, almond butter etc. are all great toppings for this!

1 Serving
Approx. 5 minutes to make

Shepherd’s Pie

When I ventured out into Whole30, this was one of the first recipes I wanted to try. It meets so many of my criteria for delicious-ness and a good recipe. Potatoes, left overs, chunky ground meat, bubbly goodness, and did I mention potatoes? Yes, that’s right, there are two kinds of potatoes! Now I know a lot of people have fond childhood memories of this dish but this isn’t something I remember eating a lot of.But, that will definitely change with this recipe. It looks so unassuming but it is packed full of flavour and nutrients, but I mean common, look at those volcanoes of sauce pockets!


My Ingredients:
1/2 lb ground meat
1 Onion
3 Cloves of Garlic
2 Medium Potatoes
2 Medium Sweet Potatoes
1-2 Sweet Peppers
1 Large Carrot
2 Portobello Mushrooms or 10 Small Mushrooms
1 Tbsp Oil
1 Tsp Garlic Powder
1 Tsp Italian Seasoning
1/2 Tsp Smoked Paprika
1 Tbsp Dijon Mustard
2 Tbsp Tomato Paste
2 Tbsp Arrowroot Starch
1 1/2 Cup Broth
1 Tbsp Coconut Oil
2 Tbsp Nutritional Yeast
1/4 Cup Almond Milk
S & P

My Method:
Preheat oven to 350 degrees.

Put a large pot of water on to boil.

Peel and dice potatoes into even size pieces and place carefully in water and bring to a boil together. Boil until tender. Drain, and set aside.

Prep your veggies, chop onions, peppers, carrots, and mushrooms into bite sized pieces.


Add oil to a sauté pan on med/high heat. Add in onions, peppers, and carrots and cook through, approximately 5 minutes.

Grate or chop garlic and add to the pan along with the meat, cook through for 1-2 minutes.

Add in mushrooms, seasoning, tomato paste, and mustard, cooking through until the mushrooms start to break down.

Lastly, add in arrowroot starch and broth, S & P,  and simmer until thickened

While you are waiting for your meat mixture to thicken, mash potatoes with coconut oil, nutritional yeast, almond milk, and S & P.


Dump your meat sauce into a medium/large casserole and spread the potato mixture on top evenly.


Bake for 20 minutes until it is bubbling and delicious, serve and enjoy!


  • You can easily sub any of these ingredients to fit your lifestyle. Coconut oil for butter, arrowroot for corn starch, almond for regular milk, etc.
  • Any meat will do. I happened to use a ground pork/beef blend as that is what was on sale.
  • Smoked paprika has a really distinct flavour. If you don’t have this, you could use a chipotle or ancho chili powder, or if you it works for you, add a Tbsp of BBQ sauce.

Oven at 350 degrees
Serves 6-8 portions
20 minutes of baking



I am starting on my first 30 day adventure with Whole30. I have started a new tab that will follow me along that journey. Check it out (at the top of the page or click this link)!
I will also be posting some fab-u-lous recipes that you can cook along with me, or you can keep for later if you want to try this lifestyle out!

Tomatillo Casserole

This Mexican inspired layered casserole is perfect in any season, tangy and fresh in the summer and hearty in the winter. This is one of the most delicious casseroles, it is easy to make, extremely flavourful, and a definite crowd pleaser. You can make this as spicy as you want and customize it to your palate!
I love to serve this with a simple coleslaw and devour the whole plate without any guilt!


My Ingredients:
1 lb Boneless Skinless Chicken Breasts
16 Corn Tortillas
8-10 Tomatillos (Husked, Rinsed, and Chopped into bite sized pieces)
1/2 cup Cilantro
1-2 Jalapeños or Serrano Peppers
2 Garlic Cloves
1.5 cups Low Fat Shredded Cheese (Tex Mex if you can find it)
3/4 cups Low Fat Sour Cream
2 Limes (Zest and Juice)
Garlic Powder, Cumin, Chili Powder
Salt and Pepper

My Method:

Preheat oven to 350 degrees.

Spray a baking sheet with non-stick spray, cut chicken into manageable pieces, sprinkle with spices, salt and pepper, zest and juice of one lime and bake until cooked through. When cooked through chop into bite sized pieces.
Blend together half of your tomatillos, lime juice and zest, garlic, cilantro, and jalapeños, salt and pepper.
IMG_2281       IMG_2282
Starting with the blended tomatillo mixture, spread some into a sprayed casserole dish.IMG_2283       IMG_2284

Layer in four tortillas, spread with sour cream, sprinkle with cheese, tomatillos, and green onions.

Continue this method until you have four layers. Smear the last of the sour cream and sprinkle with cheese.


Cover and bake for approximately 20 minutes, uncover and cook for another 10 until cheese is brown and bubbly.


-Buy chicken tenders. Since you are cutting it up, it often saves you money

-If you aren’t going to make your own, linked above, use good quality corn tortillas, they make a lot of difference in the flavour.

-A tex mex blend of cheese saves you some time and can be used in tons of recipes for added goodness!

Serves 6
350 Degrees
Bakes for 30 minutes


Corny Tortillas

There is honestly very few things in the world better than simple homemade food. Once you have learned how to make corn tortillas (which is soooo easy) you wont ever want to buy the prepackaged tortillas from a store. Although it is much easier to use a tortilla press, you can also use a rolling pin or a bottle of wine, anything where you are able to roll it out thinly.


1 3/4 Cup Masa Harina (Golden Corn Flour if you can find it)
1 1/8 Cups Warm Water
1 tsp Garlic Powder
1/2 tsp Salt
Pinch of Chili Powder

My Method:

Mix all dry ingredients together. If you want traditional tortillas you can just use the masa and a pinch of salt, or take the opportunity to add some bonus flavour to your tortillas.

Add the water in slowly just until all ingredients are incorporated.

If your tortillas are a bit dry add a smidge of water, if it’s a little wet add a bit more masa.

Cover and let rest for about a half an hour.


Divide mixture into about 16 balls and using your press, rolling pin etc. magically turn them into tortillas.


Heat a pan (preferably cast iron) to medium high. Each tortilla needs about 30 sec. on each side until perfectly golden brown.


-Use wax paper or saran wrap as it helps tortillas to not stick

-If you have rips in the tortilla, you can form it back into a ball and try again!

Makes approx. 16 tortillas

Skinny Spanakopita

I pretty much love anything with cheese, so these spanakopitas not only fulfill my love of cheese but also a satisfying crunch of baked phyllo dough. Because of the familiar flavours and cheesy goodness, these are also a great way to get kids to eat a few more vegetables. These are so quick to make and easy to freeze for an in a pinch meal!

I love to serve this with a quick vegetable salad on the side!


My Ingredients:
10 Sheet of Phyllo Dough
1.5 cups of Low-Fat Ricotta Cheese
1/2 cup of Low-Fat Feta, crumbled
(Dont buy the pre-crumbled, use your fingers, so much better)
1 Package of Frozen Spinach (Thawed, Drained, and Squeezed)
1 Medium Onion
2-3 Cloves of Garlic
1 Lemon (Zest and Juice)
1 Egg
1 Tbsp Fresh Dill (1 tsp dried) and a few sprigs of mint if you have it around
S and P

My Method:

Take your phyllo dough out of freezer early and make sure it is fully defrosted!!

Finley chop onions, garlic, and herbs.


Mix together your cheeses, prepared spinach, and egg.


Add in your onions and garlic, lemon juice and zest, chopped herbs, grated nutmeg, and salt and pepper. Mix just until mixture comes together.


Lay out one sheet of phyllo dough and spoon out mixture. Roll up into a tight little package and put on sprayed baking sheet.


Repeat until all 10 are made! Bake at 350 for 10 minutes or until deep golden brown.



-Take out your phyllo and spinach early! These are both easier to use when fully defrosted. You need to be able to drain your spinach, so in a pinch, microwave on medium heat!

350 degrees for 10 minutes.

Killer Key Lime Pie

So when I say that this is a Killer Key Lime Pie. I. Am. Not. Joking.
I put together a few recipes to make this one, and oh my lordy, you will not be able to leave a piece in your fridge. SO make sure you have enough friends and family over so that you can eat all of it at once. I am firmly planted in the notion that it is fairly impossible to make a ‘healthy’ pie, so therefor I am happy with the fact that this one isn’t gonna stick to your butt like a fat kid on cake, more like stuck to you like a sad girl and a glass of wine. If you followed that, you probably understand that that meant it was soooo delicious but you dont have to feel so guilty about eating one piece.
I really hope you love this as much as my family and I did, if you did not, you are strange and I probably cant help you.


My Ingredients:
48 Nilla Wafers
¼ cup Water
1 tbsp Vanilla
2 tbsp Margarine or Butter, melted
¼ cup Shredded Coconut

Deliciously Velvety Pie Insides:
3 Egg Yolks
1 300ml can of Low-Fat Condensed Milk
½ cup Light Sour Cream
½ cup Light Cool Whip
1 lb Key Limes, 8 zested, all juiced. (Reserve zest and juice of one/two limes for topping.)
1 tsp Vanilla

2 cups Light Cool Whip
Reserved Lime Juice and Zest
1 tsp Vanilla
1/4 cup Toasted Coconut

My Method:

Grind up the nilla wafers until they are crumb consistency. Mix this with the other crust ingredients. Pack into your pie plate and bake for 8-10 minutes at 350.

IMG_2196      IMG_2198

Beat your egg yolks for a minute or so until velvety. Add in your sour cream, cool whip and condensed milk. Mix in your vanilla, lime juice and lime zest.


Bake pie for 13-15 minutes at 350. It is cooked when it no longer jiggles and a toothpick comes out clean.

Put on wire rack and cool completely. 2 hours-overnight.

Mix together your topping ingredients and spread on pie.


Toast coconut on medium heat and sprinkle onto pie. (You can also sprinkle with some lime zest).



DO YOU LOVE PIE THIS MUCH? (Courtesy of my beautiful and hungry niece)

IMG_2207        IMG_2206 


-You can make this into a lemon pie as well. But make sure you dont use regular limes, you will get a very bitter and sour pie. If you can get your hands on meyer lemons or sweet lemons you are good to go!

– Change out the nilla wafers for graham crackers, chocolate cookies, oreos, or a coconut cookie!

350, bake crust 8-10 min, pie 13-15 minutes.8-10 Servings
8-10 Servings


Better Banana Muffins

I love eating Banana Bread and so does my sister Caitlin. When she requested a recipe for healthier Banana Bread, I had to deliver! Banana Bread is always something I seem to have the ingredients to whip up a quick batch and I bet you do too! When your bananas are starting to turn brown, throw them in your freezer and you will have them ready to go next time you want a banana bread fix. I dont love how much extra fat and not so good things are in banana bread that really aren’t needed. Since bananas are a natural binder, you dont need a lot of extra fat. I think peanut butter and bananas are pretty much a food marriage from the Gods, but if you aren’t nuts for peanuts, feel free to use another type of nut butter! I make this recipe into muffins because I find that it is so much more satisfying to eat a whole muffin rather than a thin slice of bread. It is also much easier to just eat one this way, and it’s very portable, but feel free to make this into a loaf it will take about an hour to bake, just wait until golden brown and a toothpick comes out clean.

Enjoy this skinnier banana bread, it is soooo good!


My Ingredients:
½ cup Brown Sugar
½ cup Peanut Butter
1 cup Quick Cooking Oats
1 cup All Purpose Flour
1 tsp Baking Soda
¼ tsp Salt
3 Bananas, over ripe and mashed
1 medium Zucchini, shredded
1 Whole Egg
2 egg whites
1 tsp Vanilla
¼ cup Almond Milk
1/4 cup Peanut Butter or Chocolate Chips, I like a mix of the two.

My Method:

Mix your Oats, Flour, Baking Soda, and Salt in a bowl and set aside.


In a mixer, cream the Brown Sugar with the Peanut Butter until well incorporated.


Mix in your Bananas and mix until the whole mixture is creamy and satiny.

Add in your Eggs and Vanilla.


Slowly add in your dry ingredients just until mixed together.

Slowly add in your 1/4 cup of Almond Milk just until the mix is fully incorporated and liquid.


Mix in your shredded Zucchini and Chocolate or Peanut Butter Chips.




– Add in  shredded carrot for added nutrition and flavour!

-If you microwave your Bananas for a a minute or so to defrost, they come out perfectly for baking. Use a potato masher to mush them up to perfect consistency!

-Use an ice cream scoop to measure out your muffins, they end up all come out the same size and it’s easier to get in the tin!

The Details:

Bake at 350 Degrees for 20-22 minutes, flipping halfway through, or until golden brown and your toothpick comes out clean.

Makes 18-20 muffins.