Special Meal Prep Made Easy eBook Bundle

This Meal Prep eBook Bundle contains all three of my Meal Prep Made Easy eBooks, Menus 1-6, Menus 7-12 and Menus 13-18. In total these three eBooks include more than 120 original recipes and 18 weekly shopping lists to help you eat well all week long!

When you purchase the bundle you will save over 25% off the individual price of all three eBooks.

CLICK HERE to purchase my Meal Prep Made Easy Bundle for $12.99!!!

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*NEW* Meal Prep Made Easy eBook | Menus 13-18

This brand **NEW** Meal Prep Made Easy eBook contains 6 new delicious and nutritious menus. These 6 menus are full of rich, hearty autumn-inspired flavors and lots of healthy, nutrient ingredients. Included in the eBook are more than 40 original recipes PLUS weekly shopping lists to help you eat well all week long!

I’ll be sharing a new Meal Prep menu on my YouTube channel each week in September, but for early access to all of the recipes and shopping lists you can purchase the eBook now!

CLICK HERE to purchase my Third Meal Prep Made Easy eBook!!!

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30 DAYS OF SMOOTHIES eBOOK

I know that you all LOVE your smoothies so today, I’m super excited to share my very first  30 Days Of Smoothies eBook. It contains 30 original smoothie recipes that will simply make your mornings better!

As some of you may know, every day through January I posted a brand new smoothie recipe on Instagram. This is a compilation of ALL of those great recipes plus some handy tips and 5 pages of text recipes for you to print and take straight to the grocery store.

I hope you love them all as much as I do!!!

Click Here to Purchase on Etsy

 

Berries

 

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Pickle Pickers!

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Sweet Potato Casserole with Pecan Streusel

The pecan streusel topping on this sweet potato casserole makes it a special dish for Thanksgiving! For all of my foolproof Holiday recipes click here!

Sweet Potato Casserole

4-6 sweet potatoes, peeled and cubed
¼ cup brown sugar
¼ cup butter
¼ cup milk
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg

1 cup pecans chopped
½ cup brown sugar
½ cup flour
¼ cup butter, softened

Boil sweet potatoes until they are very soft; about 25 minutes. Drain sweet potatoes and transfer them to a mixing bowl. Add brown sugar, butter, milk, vanilla, cinnamon, ginger and nutmeg. Mash until thoroughly combined and smooth. Pour mixture into a baking dish. In a small bowl mix pecans, brown sugar, flour and butter. Crumble over the top of the mashed sweet potatoes. Cover with aluminum foil and bake at 375°F for 30 minutes.

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Homemade Pumpkin Pie

This foolproof Pumpkin Pie recipe is perfect for all of your Holiday dinners!  For all of my Thanksgiving & Holiday recipes click here!

1 store-bought piecrust
1 cup pumpkin puree, fresh or canned
1 cup apple butter
1 cup evaporated milk
3 eggs, beaten
1½ tsp pumpkin pie spice
1 tsp vanilla extract
½ tsp salt

Press pie crust into a pie or tart pan.  In a large bowl combine pumpkin puree, apple butter, evaporated milk, eggs, vanilla extract, salt and pumpkin pie spice.  Pour mixture into the pie crust.  Bake at 375°F for 50-60 minutes or until filling is completely set. Enjoy with fresh whipped cream.

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My Thanksgiving Dinner Schedule!

Pulling off the perfect Thanksgiving Dinner takes some planning ahead so I’m sharing my 2 day Thanksgiving schedule to help you prepare!  This video features lots of tips to help keep you on track while preparing any Holiday meal.

For all of the full recipes featured in this playlist click here.

*This video is sponsored by Frigidaire.

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Homemade Chicken and Corn Soup

 

Chicken & Corn Soup

4 cups chicken broth
2 cup cooked chicken, shredded
1 cup creamed corn
1 cup corn kernels, fresh or frozen
1 tsp soy sauce
1 tsp fresh ginger, grated
1 tbsp cornstarch, mixed with 1 tbsp water
2 eggs, beaten
3 green onion, finely chopped

In a large saucepan combine chicken broth, cooked chicken, creamed corn, corn kernels, soy sauce and grated ginger.  Bring mixture to a simmer over medium heat. Cook for 10 minutes.  Stir in cornstarch mixture until soup begins to thicken.  Pour in beaten eggs swirling the soup with chopstick to create ribbons.  Stir in green onion.

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Philly Cheesesteak Stew Recipe!

Philly Cheesesteak Stew

1 tbsp oil
1lb stewing beef, cut into ½” inch cubes
1 yellow onion, thinly sliced
1 green bell pepper, thinly sliced
2 cups mushrooms, thinly sliced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or mushroom broth
1 tbsp Worcestershire sauce
1 tsp hot sauce
salt and pepper
1 cup croutons or dried baguette
4 slices provolone cheese

In a large soup pot or Dutch oven heat oil over medium-high heat.  Add beef and cook, stirring often, until it is browned on all sides. Using a slotted spoon, transfer beef to a bowl and set aside. In the same pot add onion, green bell pepper and mushrooms.  Cook for 5-7 minutes or until they are softened.  Add garlic and cook for another 30 seconds.  Add flour and cook for an additional minute stirring constantly.  Add the cooked beef, beef broth, Worcestershire and hot sauce and bring mixture to a simmer. Reduce heat to medium and cook for 10 minutes.  Turn the broiler on high.  Ladle stew into heat safe bowls and top with croutons and provolone cheese.  Broil for 2-3 minutes or until cheese is melted and bubbly.

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3 Harry Potter Inspired Recipes

Pumpkin Pasties

2 store-bought piecrusts (or homemade if you’re feeling fancy!)
1 cup pumpkin puree
1/3 cup brown sugar
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cloves
1 egg, beaten

Preheat oven to 375°F.  In a small bowl mix pumpkin puree, brown sugar, vanilla extract, cinnamon, nutmeg and cloves until they are completely combined.  Lightly flour your work surface and roll out piecrust.  Using a cookie cutter or small bowl, cut 6-8 circles from the crust.  Arrange the circles on a parchment lined baking sheet.  Scoop about 1 tablespoon of filling into the centre of each circle.  Dip your finger is some water and run it along the edge of each circle. Fold each circle in half and gently pinch the edges together.  Brush the top of each pastie with egg wash (beaten egg) and bake for 18-20 minutes or until the crust is golden brown.

Treacle Tarts

2 store-bought piecrusts (or homemade if you’re feeling fancy!)
1½ cups golden syrup (or molasses) Find Golden Syrup Online Here
2 tbsp butter
¼ cup heavy cream
1 cup breadcrumbs
1 small lemon, zested and juiced
1 egg, beaten

Preheat oven to 375°F.  Arrange the first pie crust in the bottom of a large tart pan (or pie plate).  Cover the crust with parchment paper and add pie weights or dried beans to the prevent the pie from getting air pockets while baking.  Bake for about 15 minutes.  In the meantime, in a small saucepan, heat golden syrup over medium-low heat.  Add cream and butter and stir until the butter is completely melted.  Remove pan from heat and stir in breadcrumbs, lemon juice and lemon zest until everything is well combined.  Remove parchment paper and pie weights from the piecrust and fill with the breadcrumb mixture.  Cut the second piecrust into thin strips and then arrange them in a lattice pattern over the tart.  Brush the top of the piecrust with egg wash.  Bake for 15-20 minutes or until the top is golden brown and the filling is set.

Hot Butterbeer

¼ cup sweetened condensed milk
¼ cup butterscotch sauce
2 tbsp salted butter
2 cups vanilla cream soda

In a medium saucepan gently heat condensed milk, butterscotch sauce and salted butter over medium-low heat, whisking constantly.  Once butter is completely melted stir in the cream soda.  Simmer just until the cream soda is heated through so you don’t lose the bubbles.  Top with whipped cream or marshmallow fluff and a sprinkle of nutmeg.

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Thai Shrimp Soup Recipe

Thai Shrimp Soup

1 tbsp coconut oil
1 onion, finely sliced
1 red bell pepper, finely sliced
1 carrot, julienned
2 cloves garlic, minced
1 tsp ginger, grated
1 red chili, finely sliced (optional)
1 tbsp Thai green curry paste
4 cup vegetable broth
1 cup coconut milk
1 tbsp fish sauce
1lb shrimp, peeled
1 package rice noodles
3 green onion, finely sliced
2 tbsp fresh coriander, chopped
lime wedges

In a large soup pot or Dutch oven heat coconut oil over medium-high heat.  Add onion, red bell pepper and carrot.  Cook for 4 minutes or until vegetables begin to soften. Add garlic, ginger, chili and green curry paste and cook for another minute. Add broth, coconut milk and fish sauce. Simmer mixture for 5-10 minutes.  Add shrimp and noodles. Cook for 3-4 minutes until shrimp become pink and opaque.  Add green onion and coriander.  Serve with fresh lime wedges.

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Chicken Pot Pie Soup with Pie Crust Crackers

This video and post were made in collaboration with Frigidaire.

Chicken Pot Pie Soup with Pie Crust Crackers
Serves: 6
Preparation Time: 35 minutes

For the soup:
1 tbsp butter
1 yellow onion, finely diced
3 celery ribs, finely diced
3 carrots, finely diced
2 cloves garlic
¼ cup flour
2 cups chicken, cooked and shredded
2 potatoes, peeled and finely diced
3 cups chicken broth
2 cups milk
1 sprig fresh thyme
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen

For the crackers:
1 store-bought pie crust, chilled
1 egg, beaten
½ tsp onion powder
½ dried thyme
salt and pepper

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. Add garlic and cook for another 30 seconds. Add flour, stir well and cook for another 30 seconds. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.
In the meantime, preheat oven to 400°F. Using a small cookie cutter or drinking glass to cut store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt and pepper. Bake for 8-10 minutes or until they become golden and crisp.
After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste and serve with crackers.

 

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3 Comforting Fall Soup Recipes

This post is sponsored by Campbell’s Canada

Vegetarian Noodle Soup
4 cups Campbell’s Pho Broth
3-4 green onions, finely sliced
1⁄2 tsp ginger, freshly grated
1 tbsp soy sauce or tamari
2 carrots, peeled and julienned
6 mushrooms, finely sliced
3 baby bok choy, quartered
200g extra firm tofu, diced
100g flat rice noodles

Garnish with:
jalapeno, finely sliced
fresh Thai basil
lime wedges

In a large soup pot or Dutch oven combine Campbell’s Pho Broth with green onion, ginger and soy sauce. Bring the broth to a simmer and add carrots, mushrooms, bok choy, tofu and rice noodles. Cook for 8-10 minutes or until vegetables are softened and noodles are cooked through. Serve with sliced jalapeno, fresh Thai basil and lime wedges.

Hearty Mushroom Soup
2 tbsp butter
1 large yellow onion, thinly sliced
1lb cremini mushrooms, thinly sliced
2 tbsp flour
1 cup milk
2 1⁄2 cups Campbell’s Mushroom Broth
2 tbsp fresh dill, finely chopped
2 tbsp paprika
1⁄2 cup sour cream

In a large soup pot or Dutch oven melt butter over medium-high heat. Add onions and mushrooms and sauté for 6-8 minutes until they become soft and golden. Add flour and cook, stirring constantly, for an additional minute. Add milk, Campbell’s Mushroom Broth, dill and paprika. Reduce heat to medium-low and simmer for 10-15 minutes. Stir in sour cream. Enjoy!

Smoky Corn Chowder
3 slices bacon, chopped
1 yellow onion, finely diced
2 celery ribs, finely diced
1 red bell pepper, finely diced
1⁄2 jalapeno, minced (optional)
2 chipotle peppers in adobo sauce, minced
3 cups corn kernels, fresh or frozen
2 russet potatoes, peeled and diced
3 cups Campbell’s Chicken Broth
1 cup milk or cream
2 tbsp flour mixed with 2 tbsp water
sour cream and chives for garnish

In a large soup pot or Dutch oven cook bacon over medium-high heat. Remove bacon with a slotted spoon to a plate lined with paper towels. In the same pot combine onion, celery and bell pepper. Saute for 4-5 minutes until they begin to soften. Add the jalapeno and chipotle peppers and cook for an additional minute. Add corn, potatoes, Campbell’s Chicken Broth and milk or cream. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes or until the potatoes are tender. Add flour mixture, stirring constantly, and cook for an additional 2-3 minutes. Top with a dollop of sour cream and fresh chives.

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