Thai Ramen Noodle Salad


Thai Ramen Noodle Salad - need I say more??? This is a salad that we have been making or ordering in restaurants for years and years. and there are 2 big reasons why we continue to eat this delicious salad over and over - it’s healthy-ish, and it’s so delicious!

What I especially love about this salad is that it has both cabbage and romaine, it’s so flavourful with the cilantro, mint and chilli flakes, and it’s filling with the addition of ramen. Plus did you know you can get gluten-free, keto or brown rice ramen so you can eat this dish on almost any diet?

The addition of chicken to this dish would also be super yummy, and if you wanted to make it extra easy on yourself pick up a rotisserie chicken and dinner can be ready in less than 30 minutes.

Are you guys like me and want the option to have a delicious dinner on the table in less than 30? As much as I love to cook there are times when I just need something quick and easy and this is a perfect option for one of those nights!


prep time 20 minutes

cook time 5 minutes

total time 25 minutes

servings 4


2 cups shredded cabbage

2 cup chopped romaine

2 medium carrots shredded

2 green onions

1/2 cup fresh cilantro

1/4 cup fresh mint

2 tbsp sesame seeds

1/2 cup peanuts

2 pkgs ramen (seasoning discarded)

1/2 tsp chili flakes

1/4 tsp salt + pepper

1 tsp agave or honey

4 tsp soya sauce

3 tbsp white wine vinegar

2 tbsp sesame oil

3 cloves garlic finely chopped

1 tbsp minced ginger


Bring a medium sized pot of water to a boil then cook ramen according to the package - drain then set aside.

In a large bowl combine shredded cabbage, chopped romaine, shredded carrots, chopped green onions, finely chopped cilantro and mint, sesame seeds and peanuts. Toss together then add in the cooked ramen noodles.

In a small bowl mix together chill flakes, salt + pepper, agave, soya sauce, white wine vinegar, sesame oil, garlic and ginger.

Pour dressing over the salad and toss - garnish with additional sesame seeds and peanuts.


Grilled Chicken Souvlaki

Grilled chicken souvlaki is the perfect grilled dinner - easy and tasty it’s always a crowd pleaser.


Ok, so I’m on a major Greek kick around here! Last week loaded greek hummus, this week chicken souvlaki. Now some really yummy chicken souvlaki is one of those things that I have found to be hard to perfect and one of those things that are only enjoyed at really great Greek restaurants. For Aaron and I Spiros in YYC is our go to and if you ever have the chance you must go - I promise you will not be disappointed.

I don’t know about you but for me, so many versions of this marinade that I have tried just haven’t cut it, they have either been lacklustre and void of flavour or excessively lemony and overpowered by garlic, but not this one! This marinade is perfectly balanced and wonderfully flavoured - the addition of dijon mustard and seasoning salt is exactly what the other recipes were missing.

The other great thing with this recipe is that you can marinate for as little as 2 hours or as long as 24, so you can be extra prepared, or not. Serve these beauties up tonight with a delightful caesar or greek salad for a light and fresh summer dinner.


prep time 25 minutes + marinading time

cook time 10 minutes

total time 35 minutes

servings 4


1.5 lb chicken breast

1 tsp dried dill

1 tbsp freshly chopped garlic

1 tsp dried oregano

1 1/2 tsp dijon mustard

1/3 cup lemon juice

1/4 tsp pepper

1/2 tsp seasoning salt

3 tbsp olive oil

1 tbsp red wine vinegar


In a small bowl combine dill, garlic, oregano, dijon mustard, lemon juice, pepper, seasoning salt, olive oil and red wine vinegar.

Cut each chicken breast into 1-inch cubes and place in a ziplock bag or marinating container. Pour marinade over chicken and allow to rest in the refrigerator for 2-24 hours.

When ready take each cube of chicken and skewer on either wooden or metal skewers. Grill for 3-4 minutes per side or until internal temperature reaches 165.


Loaded Greek Hummus

Hummus loaded with tomatoes, cucumber, olives and feta - the perfect combination for a delicious healthy snack!


So it’s Friday and I don’t know about you but I love Friday nights that involve lots of snacks and a movie or two. That's where this extra yummy greek salad topped hummus comes in.

I mean seriously, who doesn’t love hummus? It's healthy, delicious, and easily pairs with so many different flavours. While it’s super easy to pick up tasty hummus from the grocery store it is also just as easy to make your own - all you need are a couple of cans of chickpeas, lemon, olive oil, garlic and cumin - most of which you probably already have in your pantry. Throw it all together in your food processor or blender and all of the work is done for you.

Now, while I did say you can just throw the chickpeas right into the food processor directly from the can I do recommend spending a few extra minutes and removing the skins. It makes for more of a smooth textured hummus which I think it totally worth it.

I also love cooking the garlic in the oil for a few minutes as well to not only flavour the oil but to also take away the raw garlic bite and mellow it out.

So the one piece of advice that I have for you on this beautiful sunny Friday - serve this for dinner tonight with some veggies and grilled pita - your family will thank you!


prep time 30 minutes

blend time 5 minutes

total time 35 minutes

servings 4 - 6


2 cans of chickpeas (preferably low sodium)

1/4 tsp cumin

4 cloves of garlic

2 tbsp olive oil

1.5 tsp salt

2.5 tbsp lemon juice

1/4 cup water

1/3 cup cherry tomatoes halved or quartered

1/3 cup cucumbers finely diced

1 tbsp red onion finely diced

2 tbsp crumbled feta

3 tbsp sliced kalamata olives


In a small saucepan place olive oil and whole garlic cloves and cook over medium heat for 3 minutes or until garlic is lightly browned.

Drain the cans of chickpeas into a colander and rinse then remove the skins by pinching between your thumb and index finger. Once all of the skins have been removed place the chickpeas in a food processor or blender along with cumin, salt, lemon juice, olive oil and garlic cloves. Blend on high for 3-4 minutes adding in water as needed until hummus is smooth then scoop your hummus into a bowl or onto a serving tray.

In a small bowl combine tomatoes, cucumber, red onion, feta and olives - stir to combine. Pour the vegetable mixture over the hummus and serve with vegetables and pita bread.


Peanut Butter Oatmeal Monster Cookies

Monster cookies elevated with peanut butter, oatmeal and peanut m&m’s - a childhood favourite that everyone loves!


Happy Thursday!!! For some reason today just felts like the kind of day that called for a recipe that is a blast from the past - so what better than Monster Cookies right! These were defiantly one of those things that were the things that childhood dreams were made of, or maybe that was just me.

Now while the classic recipe may be a basic chocolate chip cookie with M&M’s instead, this recipe is upgraded with oatmeal, peanut butter, and peanut M&M’s rather than the classic ones. They also don't have any flour so if you're gluten-free you can use gluten-free oats and enjoy this classic cookie.

Plus how can you not love the combination of oatmeal and peanut butter - it gives that chewy texture that is so perfect in a cookie. The other great thing is that this recipe makes a bit batch but if you don’t need quite that many cookies the dough also freezes great - just roll them out in advance and freeze so that you can have cookies any time you want!


prep time 20 minutes

cook time 12 minutes x 4 batches

total time 1 hour 8 minutes

servings 48 cookies


3 eggs

1 cup brown sugar

1 cup white sugar

1/2 cup softened butter

2 tsp baking soda

1 tbsp vanilla

1 1/2 cup smooth peanut butter

4 1/2 cups oatmeal

1 1/2 cup peanut m&m’s

1 cup mini chocolate chips


Preheat oven to 350. In the bowl of a food processor place eggs, brown sugar, white sugar and softened butter - beat until smooth. Add in baking soda, vanilla, peanut butter and oatmeal and stir until fully combined.

Remove from the mixer then stir in m&m’s and chocolate chips until equally distributed. Drop teaspoons of the cookie dough onto a baking sheet and bake for 12 minutes or until lightly browned.

Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.


Sweet + Spicy Cashew Chicken

This sweet + spicy cashew chicken is quick, easy and super delicious!


So today I bring you an oldie but a goodie! I mean seriously, sweet + spicy cashew chicken is one of those recipes that everyone loves but if you're like me there is a good chance you had kinda forgotten about it and haven't made it in a while. Plus stirfry's are a great way to fill up with loads of veggies and lean protein. If you’re not a meat eater you could easily substitute tofu and veggie broth and make this recipe vegetarian and it would be just as delicious!

The great thing with this recipe is that everything can be prepped in advance and thrown together super quickly. Make the sauce and cut the veggies the night before and you can have a meal on the table in less than 20 minutes - how amazing is that!

I also really love to serve this with cauliflower rice, you can barely tell the difference and your loading your meal up with extra servings of veggies - do you guys do this? If you’re a bit afraid to serve your family veggies on veggies try mixing half rice and half cauliflower rice, I promise you your family won’t even notice the difference.


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 4 - 6


1/2 cup ketchup

4 tsp soya sauce

1/2 tsp salt

2 tbsp Worcestershire

1 tbsp sugar

1 1/2 tsp sesame oil

1/4 tsp cayanne pepper

1/2 cup chicken stock

2 tbsp cornstarch

1/4 tsp salt

1.5 lb chicken breast

2 tbsp cup oil

1 tbsp mined garlic

2 tbsp fresh ginger grated

1 small onion chopped

2 red peppers chopped

2 large carrots sliced

1 1/2 cup snow peas halved

1 1/2 cup cashews

sesame seeds

green onion


In a small bowl combine ketchup, soya sauce, salt, Worcestershire, sugar, sesame oil, cayenne pepper and chicken broth - set aside.

In a large bowl place chicken that has been cut into 3/4 inch pieces. Sprinkle the chicken with the cornstarch and salt then toss so that chicken is coated.

To a hot wok add in oil and heat until hot but not smoking. Add in chicken, ginger, garlic and onion and cook until chicken is cooked through. Add in the peppers and carrots and stir fry for 2-3 minutes.

Add in the snow peas and sauce and cook until sauce boils and thickens then add in the cashews and sprinkle with sesame seeds and green onions.