it all started with a love for food
These naturally high-protein Chicken Quesadillas are one of my favourite, easy-to-make, quick meals on rotation right now. Coming together in under 30 minutes and perfect for quick meal nights or even for cooking over a camp stove this summer.
When I’m feeling under the weather (or feel like I need some fibre), I often make this lentil vegetable soup. This healthy soup is lightly spiced with a curry blend, along with fresh garlic, onion, carrot, celery, parsnip, potatoes, and rich chicken broth (or veggie).
Traditionally made by slow-cooking pork in lard, this authentic(ish) recipe uses pork, oranges, limes, and other aromatics and slow cooks them to perfection before crisping them up under the broiler. This recipe has been on my regular rotations for years. It never fails to produce ultra tender, flavourful meat.
Moroccan Rice Pilaf is warmly spiced, aromatic, and full of texture from dried fuit and toasted nuts. This version is quick to make and pairs with almost anything – braised lamb, roasted vegetables, grilled meats, or even a chickpea stew.
This is my ultimate potato salad recipe – popular at parties and the perfect side dish in summer for ribs, brisket, and more. Make sure you do a double batch for a gathering because it won’t last long! Adapted from the Joy of Cooking.
Before I met my husband this was one of my go-to meals. Ready in under 30 minutes and packed with plant based protein. Quick weeknight dinner and great meal prep.