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.


30 minute Noodles with Spicy Chilli Oil

These noodles come together in less than 30 minutes and taste amazing!!! They are the perfect weeknight dinner for when you want takeout but don’t want the extra calories!


Ok, guys today I have an extra delicious recipe for you. You know how sometimes you make something and it’s good, yet other times you make something and it’s AMAZING! Well, this is one of those things that fall into the amazing category.

Back in the day, we use to go to Wok Box on 17th Ave in Calgary and we loved it. It was the perfect place to get exactly the takeout style noodles that you wanted. It was like Subway for noodles which was perfect in my house because Aaron likes the big fat Shanghai noodles and I like the skinnies noodle possible. Sadly Wok Box closed and while I know they have other locations they didn't ever have one that was convenient for us so our noodle obsession really took a hit.

That is until now. These 30 minutes noodles are so easy to make and taste just as good as any takeout noodle you can buy. The addition of the chilli oil is the perfect hit of spice that you can ramp up or down based on how much spicy you like. Plus, the chilli oil is a great thing to have on hand, making the recipe even easier.

So next time you are craving takeout whip this up instead, it will probably be ready before you can even get your shoes on!


prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 6


1/2 cup soya sauce

1/4 cup rice vinegar

2 tbsp honey

2 tbsp chili paste

1 lb ground chicken

1/2 white onion

2 green onions

1 bunch of bok choy

1 red pepper

1/3 cup peanuts chopped

1/3 cup water

14 oz stir fry noodles


4 tbsp chilli oil (recipe below)


Bring a large pot of water to a boil then cook noodles according to directions on the package.

In a small bowl combined soya sauce, rice vinegar, honey, chilli paste and water and set aside.

In a wok or large frying pan cook chicken until browned, breaking into small pieces as you go. Sprinkle liberally with black pepper then add in sliced white onion and cook another 3-4 minutes or until onions have softened. Add in sliced peppers and box chop and cook another 2 minutes. or until vegetables are tender.

To the vegetables add the sauce and bring to a boil and cook until veggies are fully coated. Add in noodles and drizzle with chilli oil and toss to combine.

To serve top with peanuts and green onions and additional chilli oil if you like it extra spicy.

Chilli Oil

1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds

In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.


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.


Quick and Easy Homemade Salsa

This quick and easy salsa is the perfect homemade version to have in your fridge all the time. It comes together in 15 minutes and lasts for weeks!


Today I’m keeping things quick and easy with this yummy salsa recipe. It’s such an easy recipe, and it all comes together in less than 15 minutes. Now I don't know about you but salsa is a staple in my fridge at all times, and nothing is better than having a homemade version rather than store-bought salsa.

In my opinion, salsa is the perfect accompaniment to so many meals. Tacos are a classic, but it's also the perfect addition to scrambled eggs or on top of a beautiful piece of grilled chicken. It can add so much flavour to most meals, so if you are going to add it almost everything you eat why not make your own and control exactly what is going into it.

I think that a bit of spice is also very important in salsa, but if spice isn’t your thing you can put in a more mild pepper rather than hot ones. Or if you are an especially brave individual you can use all hot peppers and give tastebuds a spicy treat!

Now, if you aren’t familiar with canned hot peppers they are available at any grocery store and are usually in the same area as jarred salsa and taco seasoning. And let me tell you if canned peppers are not something you are already using you’re in for a treat. These little peppers are the perfect accompaniment to so many meals and elevate a tray of nachos like you can't even imagine. So go ahead and pick up a jar for your next boring weeknight meal, trust me, your tastebuds will thank you!


prep time 15 minutes

rest time 2 hours

total time 2 hours 15 minutes

servings 8 cups


2 - 14oz cans of petite tomatoes

1 - 14oz can of crushed tomatoes

1 - 4oz jar of hot peppers

1 - 4oz jar of banana peppers

1 white onion finely chopped

1 tbsp salt

1 tbsp garlic powder

1/2 tbsp cumin

1/2 tbsp chili powder


In a large bowl combine all ingredients and stir until fully combined. Store in airtight container for a minimum of 2 hours before serving.


Spicy Chorizo Chili

Chili is the perfect comfort food and with the addition of extra veggies and chorizo, it's your favourite classic with a spicy kick!


Seriously who doesn't love chili! it’s one of those meals that is such a classic, and so versatile. Vegetarian, meat filled, basically it’s a meal you can make work for any crowd.

My only issue with chili is that often it’s not a very veggie-forward meal, but the great thing is that you can sneak veggies into it without most people even noticing. This recipe has peppers, corn and zucchini but you could add in grated carrots, mushrooms or even spinach. Anything you and your family love throw it in, the flavours are strong enough on there own that adding extra veggies in isn't going to compromise how delicious it is.

I also really love the extra spice with the addition of chorizo but if spice isn't your thing feel free to leave it out. You can also sub the beef for chicken or turkey to switch it up.

What I love most about cooking these kinds of meals is that you can customize it to your liking and make it what your family will love!


prep time 15 minutes

cook time 2 hours 30 minutes

total time 2 hours 45 minutes

servings 6


1 onion

1 tsp olive oil

3 cloves of garlic

1 jalapeno

1 yellow pepper

1 zucchini

1 lb ground beef

1 lb chorizo

2 tsp chili powder

1 tsp salt

1/2 tsp cayanne

2 tbsp cumin

1 cup of water

1 - 28 oz can diced tomatoes

1 - 15 oz can tomato sauce

1 - 15 oz can black beans

1 - 15 oz can kidney beans

1 - 15 oz can of corn

sour cream and shredded cheese (optional)


In a large pot add chopped onions and sauté until translucent. Add in chopped garlic and cook 2 minutes then add ground beef and chorizo. Saute until meat is fully cooked and no pink is remaining. Drain any excess grease than return to heat.

Add in finely diced jalapeno, chopped yellow pepper and zucchini. Saute until veggies are tender. Add in all remaining ingredients and spices except the corn and simmer for 1 -2 hours. With 10 minutes remaining add in corn and allow for it to heat through. Top with sour cream and shredded cheese.