Italian Sausage & Broccolini Stuffed Spaghetti Squash


So today I am sharing a lightened up “pasta” dish with spicy Italian sausage, healthy crisp broccolini all brought together with the perfect pasta alternative - Spaghetti Squash!

Have you guys jumped on the spaghetti squash bandwagon yet? If not you are seriously missing out. It gives you all the pasta feels without all the carbs + it's the perfect vessel to stuff full of all sorts of delicious things. Think carb-free lasagna……soooo good!

So if you have never cooked spaghetti squash you are in luck because it’s super easy. Honestly, the most challenging part is trying to cut that sucker in half. Which, by the way, be careful, it can actually be quite difficult. But, once you get that done you’re smooth sailing. Just drizzle with a little oil, season, and let the oven do the rest of the work. Once it’s tender you know your good to go and all you need to do is let it cool before using a fork to remove your spaghetti strands.

So this recipe has you mixing the squash with the sausage then putting it back inside the skin, but, if you want to skip that step you can always just scoop it on top and let everyone mix it together themselves.

So next time you want comfort food without all the guilt this meal is for you! It’s all the flavour without any unnecessary calories!


prep time 15 minutes

cook time 1 hour

total time 1 hour 15 minutes

servings 4


4 medium spaghetti squash

olive oil

salt + pepper

1 lb hot Italian sausage

1 bunch broccolini (approx. 4 cups)

3 cloves of garlic

1/4 tsp red pepper flakes

1/2 cup parmesan

2 cups mozzarella


Preheat oven to 400. Carefully cut each squash in half then scoop out the seeds. Drizzle the inside of each one with a small amount of olive oil then season with salt + pepper. Place cut side down on a baking sheet and roast for 30-40 minutes or until tender. Remove from the oven - flip over so the cut side is up and allow to cool.

While the squash is cooling add hot Italian sausage into a large frying pan and cook for 8-10 minutes, breaking into small pieces. Once fully cooked through add in garlic and red pepper flakes and cook another 1 minute. To the pan add in broccolini that has been chopped into 1/2 inch pieces and cook another 5 minutes or until the broccolini is tender.

Scoop out the spaghetti squash and toss with the sausage and broccolini. Sprinkle the parmesan and season with salt + pepper.

Add the mixture back into the spaghetti squash and top with mozzarella. Broil for 3-5 minutes or until the top is golden and bubbly. Serve immediately.


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.


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.


African Peanut Soup


Creamy curry coconut soup with crunchy peanuts - seriously this soup is epic! I don’t know about you but I think soup is the perfect meal for fall - it’s hearty, warming, and just feels like what you should be eating when the leaves are changing colour.

So this is a recipe that we have been making forever, and I actually should probably give Aaron credit for this recipe because initially, it was his. Since first making this we have made this so many more times and even opted for this over turkey one year at Christmas. That is how much we all love this soup.

The combination of curry powder, crunchy peanut butter and sweet potatoes gives you that perfect savoury/sweet combo all while being super hearty. Plus, it’s full of really good for you ingredients. Sweet potatoes, lean ground turkey and warm earthy spices - I mean seriously I can’t say enough times how good it is!

The other great thing about this soup is it freezes amazingly - I like to make a big batch and pull it out of the freezer for those days when you need something quick and easy.

So next time you’re craving something hearty and delicious whip this up - I promise the flavour combination of the creamy coconut, peanut and curry will meet all your comfort food needs!


prep time 20 minutes

cook time 1 hour

total time 1 hour 20 minutes

servings 4


3 tbsp peanut oil

1 tbsp curry powder

1 medium onion

4 garlic cloves

2 large sweet potatoes - cut into 1/2 inch pieces

4 cups chicken stock

1 -28 oz whole tomatoes - quartered

1 lb ground turkey

1 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

1/2 cup chunky peanut butter

1 can coconut milk

peanuts to garnish


In a large stock pot heat 2 tbsp of peanut oil then add in curry powder and cook for 1 minute stirring constantly. Add in sliced onions and cook stirring occasionally until onions are softened. To the pot add garlic and cook another 1 minute then add in add sweet potatoes, chicken stock and tomatoes. Simmer for 20-30 minutes or until sweet potatoes are very soft

In a frying pan add remaining tablespoon of peanut oil and heat. Add ground turkey and season with salt + pepper - stir occasionally until cooked through.

To the soup add in in the ground turkey, salt, pepper, cayenne pepper, peanut butter and coconut milk. Stir to combine then simmer another 20 minutes.

Serve immediately and garnish with peanuts.


Hoisin Turkey Meatballs


Happy Monday - Today I am sharing an all-time favourite, Hoisin Turkey Meatballs. This is one of those recipes that I have made so many times and every one the tries them falls in love, and always want the recipe. What I love about it the most is that it’s a super versatile dish - It is perfect served over rice as a main dish, or as a one-bite appetizer for your finger food parties. If you're going to serve them as small bites just roll them smaller and reduce your cooking time by a few minutes.

What makes these meatballs extra good is the combination of a bit of heat, cilantro and lime infused hoisin. Plus, they are made with Turkey, so they are low in fat and a nice change to the traditional beef or pork meatball. I think this dish is perfect for fall because it’s cozy without being overly heavy and saucy, which is what I tend to like to eat more when it’s cold outside.

Now the most important part about this recipe is the “sauce” that you dip these delicious little meatballs in. It’s key that you add in the cilantro and lime juice because straight hoisin just wouldn’t do. It’s those extra flavours that bring these all together and make everyone want to know exactly what is in these little beauties.

So next time you want something full of flavour that is oh so satisfying this is it - you will find yourself making them again and again because they are just that good!


prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 4


1 lb ground turkey

2 tbsp soya sauce

1 tbsp sesame oil

2 tsp grated ginger

1/2 tsp red pepper flakes

1 tsp sugar

1 tbsp corn starch

2 green onions + more to garnish

1/4 cup hoisin sauce

1/4 cup fresh cilantro

1 tbsp lime juice

sesame seeds to garnish


Preheat oven to 400. In a large bowl combine ground turkey, soya sauce, sesame oil, freshly grated ginger, red pepper flakes, sugar, cornstarch and finely chopped green onions. Once everything is well mixed form into 1 inch balls and place on a cookie sheet. Bake for 17-22 minutes or until internal temperature reaches 165.

While the meatballs are cooking combine hoisin, cilantro and lime juice.

Once the meatballs are full cooked remove from the oven then dip in the hoisin sauce, being sure each meatball is fully coated.

Serve over rice and sprinkle with additional green onions and sesame seeds.