Crunchy Coleslaw

OMG.  It has been soooooooo long since I have posted on my blog and I am actually pretty excited to do so.  The kids are in school and I am finding myself with some actual freedom to you know……  blink….. go to the bathroom by myself, eat a full meal in peace!!  And of course post on my blog!

This post was actually inspired when I opened my fridge today to find my Mother-in-law’s leftover Coleslaw from my son’s birthday party.  I am now enjoying it with my lunch and it is delicious.  I know she won’t mind if I share it  😉   It’s so fresh and yummy and if you’re like myself and you don’t seem to get enough cruciferous veggies into your diet this is a perfect, easy to throw together slaw to get the job done.   Just eyeball it when tossing the following ingredients into your food processor to chop up (see picture below for the consistency):

Red cabbage



Then add in the deliciousness….. chopped apple, chopped pecans, raisins and finish off with a simple store bought creamy poppy seed dressing (or make your own if you have the time).  Great to take to work for lunch!




Spiced Butternut Squash & Apple Soup

Local butternut squash and a day of apple picking inspired me to combine the two in this delicious soup. (That and the fact that as soon as Fall arrives I have the urge to make soup; it’s just so warm and comforting).

There are a variety of spices you can add to this soup depending on your tastes, but for this one I chose cinnamon and nutmeg.  Mainly because I know my kids like those ones, but I also think they just compliment the squash and apples well.



1 Tbsp Butter

1/2 Medium Red Onion chopped (you can use white also)

1 Butternut Squash peeled and chopped into small cubes

4 Gala Apples peeled and chopped in similar sized pieces as squash

1/2 Tsp Sea Salt

1 Tsp Cinnamon

Pinch of Nutmeg

2 Cups low sodium chicken or vegetable stock (homemade would be awesome!)

To Make:

Heat a large saucepan over medium heat and melt the butter.  Add the chopped onion and cook stirring occasionally until it softens.  Add the chopped squash and cook until soft (about 10 minutes).  Add the apples, salt, cinnamon, nutmeg and stock.  Then add water just until the mixture is covered.  Bring to a boil and then reduce the heat and let simmer stirring occasionally until the squash and apples are soft (about 25-30 minutes).

Puree the mixture in a food processor blending until smooth and creamy.  At this point you can add more water a little at a time for desired consistency.

Serve in bowls topped with thin apple slices.

*Bonus – freezable! (you may have to add water again to adjust consistency after it is warmed)

Mango Chicken Salad with Honey Lime Dressing

I have not posted in a long time!!  Much going on over here the last little while.  Kids are in bed, and I am sitting down to a quiet (and quick) meal.  Wow…except for that wind that just came up and made the house creeeeeeek.  Storm coming.

I had a couple of big juicy chicken breasts delivered the other day, so this afternoon when the kids were running around like maniacs I decided that I at least had time to throw some seasoning on one of them and toss it in the oven.  So this recipe starts with leftover chicken breast 🙂  I LOVE quick one bowl dinners… seriously love…..  since having children dinner time is tough.


So start with a cooked seasoned chicken breast (however you like it with the seasoning) and bbq’d or baked.

Serves 1 :

1 Cooked seasoned chicken breast chopped

Half an avocado chopped

1/4 red pepper chopped

Half a green onion chopped

1/2 to 3/4 of a ripe mango peeled and chopped

Chopped walnuts for sprinkling on top


1 Tbsp Olive Oil

1 Tbsp Honey

Juice of 1 small lime

Sea Salt & Pepper to taste

Add all ingredients to your bowl.

Whisk the dressing ingredients in a separate small bowl until combined.  Pour over your Mango Chicken Salad and done!

Ok I’m going to go and eat my Mango Chicken Salad now and watch International House Hunters and dream of crystal blue waters in far away places  😉



Mixed Veggie and Tofu Rice Paper Wraps

If you’re feeling like something very fresh and light for lunch Rice Paper Wraps are great to stuff loads of veggies in and a little protein if you like.  I first had these at my friend Megan’s house many years ago now and hadn’t had them since….until I was finally able to find Rice Paper Wraps in the grocery store.  Fresh herbs really add to these wraps so don’t forget them!

You can even do the chopping and wrapping the night before for the next day.  But use them up within a couple of days for best results.


Rice paper wraps come dry in the shape of a circle and all you need to do is soak them one at a time in warm water for about 30 seconds to make them pliable and easy to wrap up.

First, chop up your veggies of choice (here I used red pepper, carrot and cucumber) into matchstick pieces about 3 inches long so they are ready to go.  You can even do this the night before and store in the fridge.

I like to add warm water to a large sized plate, soak the rice paper wrap then lay it on a flat surface like a cutting board.  From there, assemble your veggies on the bottom third of the wrap.  I also added bean sprouts, chopped tofu, cilantro and basil to this mix.  Then just wrap them up tightly and you are done!

Serve with your favourite dipping sauce.  Think Thai Sweet Chili, or Peanut Sauce  😉




Tuna Pasta Salad

This pasta salad is an oldie but a goodie 🙂  You can really throw in anything that you fancy, but here is my version for today.  It will change depending on what veggies I have in the fridge to use up.  It may not work for your kids (if it does AWESOME!) but it’s a great one to have ready in your fridge for a quick one bowl lunch for Mama or to take to work. Of course you can always adjust it to suit your little ones palette also.  I added some nutritional yeast for an extra boost of vitamin b12 (you can find it in most health food sections of your grocery store).


Ingredients: (Will make about 6 servings)

2 cups whole grain pasta

2 large carrots chopped

2 large handfuls of frozen peas

2 cans tuna in water (drained)

2 ribs celery chopped

1 large handful of spinach chopped

2 Tbsp Mayo (made with extra virgin olive oil)

1 Tbsp Dijon mustard

1 Tbsp grainy mustard

1 Tbsp Nutritional Yeast

Salt & Pepper to taste

Cook the pasta as directed on the box (add the chopped carrot into the boiling water with the pasta).  A couple minutes before the pasta/carrots are cooked throw in the frozen peas until end of cook time.   Drain the pasta, carrots and peas and set aside.

Add the tuna, celery and spinach to a large bowl.

In a separate small bowl stir to combine the mayo, dijon mustard, grainy mustard and nutritional yeast.

Add the dressing to the pasta mixture in your large bowl stirring to combine.  Add fine grain sea salt and pepper to taste.

Serve warm, or keep in the fridge for a few days for quick lunches or as a side at dinner!



Chipotle Butternut Squash & Black Bean Wraps

This is another very versatile recipe.  It works for the whole family, and with some slight adjustments it’s perfect for kids and even as a great finger food for babies just starting out!

I will start with the general recipe, and down below I will give you some tips for changing it up for the little ones.



3 cups Small cubed butternut squash

1/3 Tsp Chipotle Seasoning

1 Tbsp Avocado oil (or other high heat oil)

1/2 cup Chopped Red Onion

1/2 cup Black Beans

Juice from 1/2 lime

1 Tsp honey

Whole Grain Wraps

Goat Cheese

To Make:

Preheat oven to 400 degrees.  Mix the first 4 ingredients in a bowl to combine.  Line a baking sheet with parchment paper and spread the mixture out evenly.  Roast for 30 minutes. (Ovens may vary so cook until soft when poked with a fork).

Remove from oven and add the mixture back to the same bowl and mix in the black beans, lime juice and honey.  Scoop out desired amount onto 1/3 of your whole grain wrap, sprinkle with goat cheese, fold the ends in and roll it up!  Cut in half and enjoy!

For the little ones…..

I like to make a simple batch for my little ones with only the squash and black beans.  When you’re making this recipe, chop up an extra batch of the squash, drizzle with oil and roast at the same time on a separate baking sheet.

Mix the squash with some of the leftover beans from the can and make a wrap for your toddler or child in the same way (as you can see from the picture my toddler enjoys these!)

Or use the plain squash and bean combo for a finger food for your baby.

*Tip – make a large batch of this and store it in the fridge for a few days.  It’s perfect for a quick lunch for Mama!  Pull it out, throw some on a wrap and done! 

Mama like.