Thai Chicken Satay with Spicy Peanut Sauce


Today I am sharing with you the yummiest chicken satay with a delicious spicy peanut sauce. Seriously you guys, it is sooo good and it’s actually really easy to whip together!

This recipe is filled with yummy peanut flavour brightened up with the fresh lime and a bit of a kick with the sambal oelek. It’s the perfect balance of all the flavours you expect, easy enough to whip together any night of the week.

What I love most about this recipe is that you use the same base for both the marinade and the peanut sauce. I mean seriously, who doesn’t love making 1 thing and ending up with 2!

This chicken is perfect the perfect base to so many different meals. It’s awesome served on its own, as a fun party appetizer, or, if you want to get creative use it as a great addition to a buddha bowl. Imagine drizzling some of that delicious sauce over chicken, rice and pickled veggies or even using this in a yummy Thai lettuce wraps.

So it doesn’t matter how you use this chicken the important thing is that you make it right away!!!


prep time 20 minutes + 2 hours to marinade

cook time 15 minutes

total time 35 minutes

servings 4


3 tbsp soya sauce

3 tbsp brown sugar

2 tsp sambal oelek

1 tbsp lime juice + 1/2 a lime

1 tbsp fish sauce

1 tsp coriander

1/3 tsp ginger

1/3 tsp garlic powder

1/3 tsp turmeric

3 tbsp olive oil

1/4 cup peanut butter

2 lbs chicken filets or chicken breasts


In a medium bowl combine soya sauce, brown sugar, samba oelek, 1 tbsp lime juice, fish sauce, coriander, ginger, garlic powder and turmeric.

Pour 1/3 of the mixture into a large ziplock bag or plastic container. Set remaining sauce aside.

To the smaller amount of sauce add in olive oil and thinly slice chicken strips. Allow to marinade for a minimum of 2 hours.

To the sauce that has been reserved add in peanut butter and whisk until smooth. Add in the juice of 1/2 a lime as well as 1-2 tbsp of water if needed to thin it out.

Remove chicken from the marinade and place on bamboo skewers. Grill for 3-4 minutes per side or until chicken is fully cooked through and golden brown.


Extra Fluffy Pumpkin Pancakes


'Tis the season for all things pumpkin right! I don’t know about you but its seems like the pumpkin craze started with Starbucks’s Pumpkin Spice Latte. After that everything was pumpkin flavoured - from Oreo Cookies to Beer - I feel like I can’t turn around without bumping into another pumpkin flavoured treat. And while I do love some of these pumpkin flavoured goodies, nothing beats real food flavoured with real pumpkin!

These pancakes bring the taste you want, without fake chemicals and dyes. Plus, a can of pumpkin is generally pretty big so it gives you an excuse to make these over and over again. I promise, no one will be complaining if these make a repeat appearance on your table.

These pancakes are also really nice and fluffy, which is exactly what I think a pancake should be. None of this dense, flat pancakes - I want them airy so that you don’t feel weighed down after eating them. I also like to bump up the pumpkin flavours with a good amount of pumpkin spice - but if you don’t have the premixed spice you can always use a blend of cinnamon, nutmeg, ginger and cloves. All of those classic flavours come together making these pancakes something dreams are made of!

So whether it’s the perfect Saturday morning treat, or, breakfast for dinner, these pancakes are sure to fill you with all the fall cozy feelings you crave when the weather is cool and the leaves are changing colour.


prep time 15 minutes

cook time 30 minutes

total time 45 minutes

servings 4


2 cups flour

1/4 cup white sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp pumpkin spice

2 cups buttermilk

2 eggs

1 tsp vanilla

1 cup pumpkin puree

butter or oil for cooking


In a large bowl combine flour, sugar, baking powder, baking soda, salt + pumpkin spice.

In a medium bowl combine buttermilk and eggs and whisk until fully combined. Add in vanilla, pumpkin puree and stir.

Add the pumpkin mixture into the flour and stir until it is fully incorporated but not smooth - do not overmix, lumps at this point are fine.

Using a non-stick frying heat a small amount of butter or oil over medium heat. Add 1/4 cup of pancake batter and cook until bubbles begin to form, flip and cook another 1-2 minutes or until second side is golden brown.


Key Lime Parfait's


Ok so I officially missed key lime pie day, but oh well - I guess instead of pie I’m going to have to settle for these cute little parfaits! Plus, these parfaits are dairy-free and can be vegan as well if you buy dairy + honey free graham wafers!

So my love of key lime pie started back a long long time ago when Aaron and I were first dating. We frequented Cactus Club in Calgary where they have the BEST Key Lime Pie. They also use to have a White Chocolate Banana Cream Pie - but that’s for another day!

Now one thing that most people don’t know about my husband is that he actually really loves making pie - or maybe he just really loves eating it and I’m not much of a pie maker so he’s actually just taking matters into his own hands! Either way, he went through a major key lime pie-making kick years ago which, I must say I kinda miss!

So while these little beauties aren’t quite the same a pie, they certainly give you that same tart lime feel with coconut goodness and the crispy crust. I have come to love whipped coconut milk, it’s such a good dairy-free substitute, and gives you that mousse-like texture, no whipping cream required. The only thing that you will need to remember is that your coconut milk needs to be chilled for at least 24 hours, so be on the safe side and keep a can in the fridge at all times!

So the next time your craving some limey creamy goodness whip up these cute little treats, you might not even miss the key lime pie, just don’t tell any pie loves that!


prep time 20 minutes

total time 20 minutes

servings 4 small or 2 medium


1 can coconut milk (refrigerated for 24 hours)

2 limes

4 tbsp white sugar

zest of 1/2 lime

1 tsp vanilla

1/2 cup shredded coconut

1 1/2 cups roughly chopped graham wafers


Remove your coconut milk from the fridge and scoop the solid milk from the top, being sure to avoid the water in the bottom of the can.

In the bowl of a stand-mixer place the coconut milk and whisk on high for 5 minutes or until coconut milk of fluffy and similar to whip cream. Add in the juice of 2 limes, zest of 1/2 of a lime, sugar and vanilla. Beat on medium for 1 minute then remove the bowl from the stand-mixer and using a spatula fold in the coconut.

In the bottom of a 4 small parfait cup place 1/2 of the chopped graham wafers, top with 1/2 of the coconut mixture then repeat. Garnish with graham wafer crumbs and lime zest.


Roasted Tomato Sauce with Garlic + Basil


Ok, guys, today’s recipe is super simple and easy, yet seriously so good!!!! It’s basically the best simple pasta sauce you have ever tasted, it’s like nothing you could ever get from a jar, and is good enough to eat all on its own - not meat required.

The best part about this sauce is that it’s literally almost all fresh tomatoes - with a little bit of butter that is. And let me tell you, it’s the butter that really throws this sauce over the top. It adds just the right amount of richness and cuts down of the acidity. It also gives it just a touch of creaminess that is so delicious.

Now, while it’s super simple and easy to make, it does take a bit of time. But the great thing is that while you're taking all that time roasting up your tomatoes you can do a big bunch. You can double or even triple the batch and throw it in the freezer for quick dinners over the winter - plus how great is it to have fresh tomato sauce when it’s cold outside and tomatoes are out of season. Just imagine having delicious, fresh homemade tomato sauce in the middle of December - I mean really, it doesn’t get much better than that!

So whip up a big batch of this sauce so your set for the winter - I promise your future self will thank you!


prep time 20 minutes

cook time 2 hour

total time 2 hour 20 minutes

servings approx. 4 cups


5 lb tomatoes (approx. 12 large tomatoes)

8 cloves of garlic

1 white onion

1/4 cup olive oil

1/8 cup white sugar

salt + pepper

1/2 cup fresh basil

4 tbsp butter


Preheat oven to 425. On a large sheet pan with high sides place tomatoes that have been quartered, garlic cloves and sliced white onion. Evenly drizzle the olive oil over the tomatoes them sprinkle with sugar and season liberally with salt + pepper.

Roast in the oven for 2 hours - stirring every 15 minutes.

Remove from the oven and allow to cool for 15 minutes then transfer to a blender of food processor. Blend until smooth then add in basil and butter and blend until the basil and butter is fully incorporated.

Serve over your favourite pasta or freeze in an airtight container.