Indian Spiced Sweet Potato Fries


Indian Spiced Sweet Potato Fries - oven-baked, crispy and full of flavour.

Do you guys love sweet potato fries? I have my moments of loving them, but I’m not going to lie, I have a hard time turning down a good classic fry - so I have them so rarely. But, these Indian Spiced ones might be giving the classic French Fry a run for there money! Plus these fries are baked so you really don’t need to feel as guilty as you would eating a big batch of deep-fried ones.

The wonderful Indian flavour combination on these fries work perfectly on the sweet potatoes. A little bit sweet and a little bit spicy - maybe all fries should be coated in yummy spices! Actually, that was a thing at McDonald's when I was a kid - ShakeIt Fries (or something like that). I remember making a special trip just to try them - you basically got your fries, a little package of seasoning, and a bag to shake them all together in. I don’t know if they were actually good or I really just enjoyed the experience, but they must not have been all that popular because they disappeared from the menu pretty quickly.

So bring back the much improved, adult version of ShakeIt fries - it’s the perfect healthy version of an indulgent treat!


prep time 20 minutes

cook time 40 minutes

total time 1 hour

servings 4


6 small sweet potatoes

3 tbsp butter

3 tbsp oil

1 tsp brown sugar

2 tsp cumin

1/2 tsp ginger

1/2 tsp cinnamon

1/2 tsp cayenne pepper

1 tsp garlic salt

1/2 tsp salt + more to finish

1/2 tsp pepper

cilantro to finish


Preheat oven to 450. Clean then slice your sweet potatoes into 1/4 inch fries then put into a large bowl and drizzle with melted butter and oil. - toss to coat.

In a small bowl combine brown sugar, cumin, ginger, cinnamon, cayenne pepper, garlic salt, salt + pepper. Sprinkle the spices over the sweet potatoes then toss until evenly coated.

Lay fries in a single layer over 2 large baking sheets. Bake for 20 minutes then flip and bake another 15-20 or until they are crispy. Remove from the oven and sprinkle immediately with additional salt + cilantro.


Chipotle Vegetable Quesadilla's with Pineapple Peach Salsa


So I know this isn’t exactly a classic Taco Tuesday food choice, but it’s still Mexican, it’s a bit spicy, and it includes salsa - so close enough for my liking!

Now if your anything like me you sometimes just want simple, tasty food that you can throw together in literally no time at all, but it is also meat-free. In our house, we try to do a meat-free meal at least once per week, and I’m not going to lie - it can be a struggle sometimes. That’s where these quesadillas come in - they make for a perfect canvas for a classic treat with a veggie twist!.

For me, I think that if you are going to do something vegetarian you need to have interesting flavours, especially if you’re cooking for people who generally eat meat. This quesadilla checks off all of the boxes with chipotle flavoured mushrooms and the sweet and spicy pineapple peach salsa - seriously, meat-eaters won’t even notice it’s missing.

So I use to always cook my quesadillas in a frying pan with a bunch of butter to help it not stick - but then I was introduced to this oven-baked version. It’s so easy, mess-free (no flipping) and skips the extra calories in all that butter. Plus, it gives you time to prep your salsa, so win-win! Now speaking about this sweet salsa. It is certainly a shift from the classic but it’s soooo good. The spice of the chipotle is perfectly complemented with the sweet acidity of the pineapple.

So whip this together tonight and extend Taco Tuesday to any night of the week - I’m sure you won’t hear any complaints!


prep time 10 minutes

cook time 30 minutes

total time 40 minutes

servings 4


1 tsp olive oil

2 red pepper

1/2 white onion

8 large mushrooms

3 cups fresh spinach

1/2 tsp garlic powder

1/2 tsp chipotle powder

1/2 tsp cumin

2 1/2 cups shredded cheese

8 tortillas

1 cup pineapple

1 peach

1/2 - 1 jalapeno seeds removed

1 tsp tajin


Preheat oven to 350. In a large frying pan drizzle in olive oil then add in sliced peppers and onions and cook for 5 minutes then add in sliced mushrooms and cook another 2-3 minutes or until mushrooms are soft. Sprinkle in the garlic powder, chipotle powder and coming and toss until all of the vegetables are coated. Add in spinach and continue cooking until spinach is wilted then remove from the heat and set aside.

To assemble your quesadillas lay 4 of your tortillas on 2 baking sheets and and sprinkle 1/4 cup of the cheese over each one. Evenly spread out your vegetable mixture then top with remaining cheese. Place the remaining tortilla shells on top of the 4 quesadillas then bake for 15-20 minutes or until golden and crispy.

While the quesadillas are baking make your salsa. In a medium bowl combine finely chopped pineapple, peach, jalapeño and tajin and toss.


Sneaky Veggie Fried Rice


Do you ever just want to eat a big bowl of rice for dinner but feel way too guilty just eating carbs? Well, now you’re in luck because this sneaky veggie fried rice feels like you’re eating a big bowl of take-out, but really you're eating a ton of veggies without even knowing it.

So as of the past 6 months, we have been in love with cauliflower rice. At first, I was sceptical, but once trying it I was 100% sold. To be honest, we do generally mix half and half with brown rice and cauliflower rice, and with that combo, you actually can’t even find the cauliflower in the bowl. It’s like magic - seriously, I don’t know where the cauliflower goes! The key to making your fried rice take like take out is to use cold or left over rice. If you try to use freshly cooked warm rice you will end up with mushy, non-crispy rice, which isn’t what anyone wants.

I also really love the addition of sambal oelek because it makes it really nice and spicy, but if spice isn't your thing you can certainly leave this out, or even cut back and just add half the amount. The other great thing about this recipe is that you can use any veggies you love or have leftover in your fridge.

So go ahead and eat a big bowl of fried rice for dinner - it’s guilt-free indulgent eating!


prep time 10 minutes

cook time 20 minutes + rice coking + cooling

total time 30 minutes

servings 4


1 cup brown rice (uncooked)

3 cloves of garlic

1 inch piece of ginger

3 baby bok choy

1 red pepper

2 green onions

1/2 cup frozen corn

1/2 cup frozen peas

1 tbsp sesame oil

12 oz bag cauliflower rice

2 eggs

1 tbsp sambal oelek (optional)

1/4 cup soya sauce


Cook brown rice according to package. Place in a bowl and cool in the refrigerator for a minimum of 1 hour.

In a large wok place sesame oil and heat over medium/high. To the hot pan add in red pepper that has been chopped into 1/4 inch pieces and cook for 1-2 minutes. To the pan add in baby bok choy that has been thinly sliced, finely chopped garlic and grated ginger and cook another 30 seconds. To the pan add in frozen cauliflower rice and cook another 2 minutes or until cauliflower is warmed through.

In a small bowl crack both eggs and whisk. Push the vegetables to the sides of the pan then add in eggs and allow to quickly cook - stirring often.

Mix the eggs with the vegetables and add in the cold rice, frozen corn, peas and green onions. Stir well then add in samba oelek and soya sauce. Continue to fry over high heat until rice is crispy and everything is hot then serve immediately.


Spicy Thai Peanut Noodle Salad


So, today's recipe is seriously one of the easiest, tastiest things to make! I have certainly made many Asian noodle salads in my day but I think this one is one of my favourites. The peanuts, spicy jalapeño, and cilantro are the perfect combination for a quick and easy dinner.

The best thing is that everything (except the pasta) can be prepped in advance so if you want to get dinner on the table in less than 10 minutes it’s totally a possibility. Just cook up your pasta and throw it all together and your set.

Do you guys have a favourite place to get a Thai Noodle Salad? Back in the day, I use to love the one that they had at Original Joe’s - possibly because it also came with a piece of banana bread. Random, I know, but one you have it you get it! They use to also had a really great one at Earls, but sadly I missed it.

So next time you need a super quick go-to meal make this salad it! You will love just how fast it comes together, but even better than that you will love just how delicious it tastes!


prep time 20 minutes

cook time 6 - 8 minutes

total time 28 minutes

servings 4


1 orange

2 cloves of garlic

1 inch piece of ginger

1/4 cup peanut butter

2 tbsp soya sauce

3 tbsp sesame oil

1/2 tsp red pepper flakes

1/2 tsp salt

1 lemon

3 cups shredded cabbage

1 red pepper

1/2 - 1 jalapeno

3 green onions

1 cup cilantro

1/2 box angel hair pasta

1/2 cup peanuts


In a food processor or blender add the juice of the orange, peeled garlic and ginger, peanut butter, soya sauce, sesame oil, red pepper flakes, salt and the juice of the lemon. Blend to until smooth and fully combined.

Bring a large pot of salted water to a boil then cook pasta according to package. Drain then rinse under cold water.

In a large bowl combine pasta, shredded cabbage, thinly sliced red pepper, finely chopped jalapeños, chopped green onions and cilantro. Pour the sauce over then toss to combine. Sprinkle with peanuts and serve immediately.


Greek Marinaded Grilled Vegetable


So let’s talk about marinaded vegetables, or perhaps, how it isn’t really possible to marinade raw vegetables. I mean really, no matter how long you soak that pepper or onion in yummy flavours it’s not really going to take on any of that deliciousness.

So, while I’m calling this recipe marinaded vegetables it’s really more of a grilled vegetable salad. All of these yummy flavours envelope the grilled vegetables making it the perfect combination of charred deliciousness, tart lemon, and earthy oregano. It's the ultimate greek combination!

The other great thing about his recipe is that you can use basically any vegetables that you love, this would be great with eggplant, asparagus, or why not even some baby broccolini. Basically, anything you have available to grill will be enhanced by these flavours.

So the question is what are you going to grill to go along with this? Fish? Chicken? Or if you’re as lucky as I am and end up with leftovers these are delicious on a beautiful grilled pizza - I mean seriously, these are leftovers you want leftover!


prep time 12 minutes

cook time 8 minutes

total time 20 minutes

servings 4 - 6


1 green or red pepper

1 white onion

1 zucchini (or a bag of mini zucchini)

2 cups small tomatoes

2 cups white mushrooms

1/2 cup olive oil

5 cloves of garlic

1/4 cup lemon juice

2 tsp white sugar

1/2 tsp oregano

1/2 tsp thyme

1/2 tsp red pepper flakes

salt + pepper


To prepare your vegetables slice into bit sized pieces and place in a large bowl. Pour 1/4 cup of olive oil, 3 of the cloves of garlic that have been finely chopped then season liberally with salt + pepper. Toss well then skewer onto pre-soaked wooden skewers with like vegetables together.

Grill for 5-8 minutes depending on the vegetables, flipping often. Remove from the grill then carefully take each vegetable off of the skewers.

In a small bowl combine remaining olive oil, lemon juice, remaining garlic cloves, sugar, oregano, thyme, red pepper flakes and salt + pepper.

In a large bowl place grilled vegetables and dressing. Toss well to combine then serve immediately.