Kale Salad


  • 3 Kale leaves (raw)
  • 1/4 orange
  • 1 Tablespoon olive oil
  • 1 Tablespoon champagne vinegar
  • 1/8 cup feta cheese
  • 1/8 cup almonds
  • Handful dried cranberries


  1. Chop kale, removing hard stems.
  2. To make dressing: squeeze orange and mix the juice with olive oil and champagne vinegar. 
  3. Sprinkle feta cheese, almonds and cranberries over kale.
  4. Top with dressing and enjoy!

~Recipe from Stephanie M.

Pesto Chicken, Tortellini, and Veggies


  • 2 Tablespoons Olive Oil
  • 1 lb chicken breasts or thighs boneless and skinless, cubed
  • 1/2 cup sun-dried tomatoes drained of oil, sliced
  • 1 lb asparagus, ends trimmed and cut in half
  • 1 cup cherry tomatoes, halved
  • 1 cup tortellini uncooked


  1. In a large skillet heat 1 tablespoons olive oil on medium heat.
  2. Add cubed chicken for 5-10 minutes, turning a couple of times until chicken is cooked through. Remove chicken from pan onto plate.
  3. Add 1 tablespoon olive oil, asparagus, sun-dried tomatoes, and salt & pepper, to taste. Cook on medium 5-10 minutes until asparagus is cooked through. Remove vegetables to plate with cooked chicken.
  4. Cook tortellini according to the package instructions, drain.
  5. Add cooked chicken back to the skillet. Add Basil pesto. Stir to coat.
  6. Add cooked tortellini, halved cherry tomatoes, and asparagus mixture to the skillet with the chicken. Stir to combine. Add more pesto if desired.
  7. Serve and enjoy!

Spring Quinoa Side


  • 2 cups dry quinoa
  • 1 bell pepper. diced (I used 1/2 red & 1/2 orange)
  • 1 medium red onion, diced
  • 1 zucchini, chopped
  • 5 ounces grape tomatoes, halved
  • 1 teaspoon olive oil
  • 2 teaspoons garlic powder
  • salt & pepper, to taste


  1. Cook quinoa following package directions, set aside.
  2. Heat olive oil in a medium saute pan over medium heat. Saute onions and bell peppers for 5 minutes.
  3. Add zucchini &grape tomatoes and saute for 3 minutes.
  4. Stir in cooked quinoa to pan along with garlic powder and salt & pepper to taste. 
  5. Can be served warm or cold.

~Recipe from Mikaila

German Pancake

Cook time 20 minutes
Prep time: 5 minutes


  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 tsp salt
  • 3 Tablespoons butter


  1. Preheat your oven 400 degree F.
  2. In a large bowl mix the eggs, flour, milk and salt together. Make sure you mix ingredients well.
  3. Melt the butter in the 9×13 baking dish in the oven. The pan needs to be at least 2 inches tall since the pancake is going to rise quite a bit. Pour the mixture into the pan slowly.
  4. Bake for 20 minutes. Do not open oven, as it will cause the pancake to be flat. 

Pin Wheel Puff Pastry Dessert


  • 1 box Puff pastry sheets
  • 1/4 cup jelly or jam for center
  • 1 egg
  • 1 Tbsp. water
  • 1 tsp. powder sugar
  • 2 tsp flour


  1. Thaw frozen dough on counter for 30 minutes. You want to be able to unfold dough without it breaking.
  2. Dust worksurface with flour. Unfold dough on working surface and cute into 4″ squares using a pizza wheel or sharp knife
  3. Move each square to a parchment lined baking sheet
  4. Make slits on the corners of each square, leaving a 1/2 inch uncut in center.
  5. Fold one corner of each section to the square to the center. This will create the pinwheel.
  6. Using a fork poke holes in the center of the pin wheel, where you’ll place the jelly.
  7. Place 1/4 tsp of jelly in the center of the pinwheel.
  8. Mix egg & water together in a small dish.
  9. Brush egg wash onto surface of dough to achieve a golden crust while cooking
  10. Bake in a preheated 425 degree oven for 15 minutes
  11. Remove and cool 5 minutes, dust with powder sugar and enjoy!

~My Bite of Life

Creamy Tuscan Chicken (dairy free)

Pan seared chicken nestled in a creamy garlic white wine sauce with spinach and burst tomatoes

Cook Time: 30 minutes


  • 1 lb boneless chicken breast, sliced thin or chicken tenderloins
  • salt & pepper
  • 1 Tablespoon Olive oil or Canola oil
  • 4 garlic cloves, minced
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk


  1. Season both sides of chicken with salt and pepper
  2. Heat a large skillet to medium high heat
  3. Add olive oil to the pan and then chicken breast. Sear chicken for 4-5 minutes per side
  4. Remove from pan and set aside
  5. Add in onion and sauté until translucent, about 2 minutes.
  6. Add in garlic and sauté for 30 seconds, stirring entire time.
  7. Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of pepper flakes.
  8. Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with spoon to make them burst.
  9. Pour in the coconut milk.
  10. Next add in spinach and sauté until wilted down. Stir and simmer for 3-4 minutes.
  11. Place chicken back in the pan to heat through and serve.

*Optional: add lemon juice and fresh basil

~Recipe adapted from joyful healthy eats

Corn Beef, Cabbage, Carrots and Potatoes

Cooking Time: 3.5 hours


  • 1 Package Corn Beef
  • 1 onion, chopped
  • 10-15 small red potatoes (I used large chunks of Golden potatoes)
  • 2 lbs carrots (baby or whole-chopped)
  • 1 head cabbage, quartered
  • 1 bay leaf


  1. Remove corned beef and spice packet from package, and clean, removing excess liquid from meat.
  2. Place corned beef in a Dutch oven or other large pot, fill with water.
  3. Bring to a boil, using a kitchen tablespoon, remove the foaming film that rises to the surface. Do this until there is no more film, usually about three times.
  4. 4. Once the film is gone, add the spice packet and bay leaf and continue to cook at a low boil for 2 hours.
  5. After two hours, add the onion and continue to cook at a low boil for an additional hour.
  6. Add the carrots and potatoes and cook for 30 more minutes.
  7. The last 5 minutes of the carrot/potato cooking time, add the cabbage.
  8. Once the cabbage has cooked, remove it from the water, it should still be crisp but tender.
  9. Remove corned beef and allow it to rest for a few minutes then slice across the grain.
  10. Serve and Enjoy!

Soda Bread

Prep Time: 10 minutes

Cook Time 35 minutes

Total Time 45 minutes


  • 2 Cups all purpose flour
  • 1 Tablespoon baking soda
  • 1/2 teaspoon salt
  • 13 Tablespoons buttermilk*


  1. Pre-heat oven to 375F. Lightly grease a small cookie sheet.
  2. In a large bowl whisk together the flour, sugar, baking soda and salt, then add the buttermilk and mix together with a fork until almost combined.
  3. Move the dough to a lightly floured flat surface and knead for 30 seconds only, form into an oval loaf (about 8 inches wide) place on prepared cookie sheet. And score the loaf with a deep cross with a serrated knife.
  4. Bake for approximately 30-40 minutes or until bread is done. Serve warm. Enjoy!

*Buttermilk substitute: Measure 13.5 Tablespoons any milk you have, place in measuring cup or small bowl, stir in .5 Tablespoon vinegar. Let set 5 minutes before continuing with recipe.

~Recipe adapted from An Italian in my kitchen website

Butternut Squash Risotto

Prep 10 minutes

Cook Time: 30-45 minutes


  • 1 butternut squash
  • 4 tbsp. olive oil
  • 5 cups vegetable stock (I used chicken stock)
  • 3 tbsp. butter
  • 1 small onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp thyme
  • 1 1/3 cup risotto rice (I used Arborio)
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, grated


  1. Heat oven to 400°F. Peel the squash and seperate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly with salt and pepper and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon. Chop the flesh into 2cm pieces. Warm the stock in a medium pan,set over a low heat. Drop in squash and leave to gently poach.
  2. While the squash is roasting, warm a large-size pan (or dutch-oven) over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 min. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.
  3. Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently every minute and at each addition of stock. The idea is to encourage the rice to absorb the liquid and soften, but also give its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened.Mash it up with the remaining stock and stir into the risotto.
  4. Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top. 

~Recipe via Good Food magazine