spicy maple turkey

Spicy Maple Turkey with Roasted Vegetables

It took forever for me to post this, and for that I apologize.

Please make this recipe for yourself as a form of penance.. or something.

Sweet, spicy and hella delicious. Roast whatever vegetables you prefer to make it seasonal or pair it with a side of mashed root vegetables instead!

Spicy Maple Turkey with Roasted Vegetables

Feel free to have fun with your spices; add more, use less. This is half the fun of it!

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 2 skinless, boneless turkey breast halves
  • 1/4 cup pure maple syrup
  • 1 Tbsp oil of choice I used avocado oil
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp black pepper
  • veggies of choice I used potatoes and carrots; use what you love!


  1. Combine all ingredients (maple syrup through black pepper) and marinate the turkey in the at room temperature for at least 30 minutes before roasting.

  2. preheat your oven to 450F and prep a roasting pan or cast iron skillet by lining the bottom with whatever veggies you've decided to use. (I didn't do it this time, but a good tip is to sear the outside of the turkey breast first in the hot cast iron pan; about a minute on each side, before adding the veggies)

  3. put the pan into the preheated oven and roast for about 25 minutes or until the internal temperature reads 155F. Allow to rest for ten minutes before slicing and serving with your vegetables.


halloween bash

Mrs Lovett’s Meatpies; The BEST Pies in Portland

Happy belated Halloween, everyone!! I hope it was fun and safe for all!

If you follow me on Instagram (which, if you don’t, why are you here?) you will have seen the copious amounts of pies I made for the Halloween bash we held at our place this year.

Ryan and I dressed like Sweeney Todd and Mrs. Lovett; it was perfect.

In trying to keep things authentic, I decided to make meat pies for our guests! I got a LOT of requests for this one, so here it is!

Mrs. Lovett's Meat Pies

This French meat pie recipe is one that my mother always made (that was given to her by a woman who owns a catering business back east) so the recipe makes 3-10inch pies! The best thing about them is you can assemble them, cook them (or not) and freeze them! Its a tradition for my mum to make these around the holiday season, freeze them and pop em in the oven when we're ready to eat them!

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes


  • 3 boxes premade pie crust top and bottom sheets
  • 5 lbs ground pork I used a mixture of pork and beef; it's what I had
  • 2 large onions diced
  • 1/2 cup water you may need more or less, depending on the fat content of your meat
  • 1 Tbsp salt
  • 1/2 tsp pepper
  • 1 Tbsp ground allspice
  • 1.5 tsp ground cloves
  • 2 cups leftover mashed potatoes


  1. Place the meat, onions, water, salt and pepper into a large 5-quart or larger stock pot and cook on low, uncovered for at least three hours, stirring often; adding more water if needed. Remove from heat and mash until there are no longer large lumps of meat then add allspice, cloves, and potatoes and mix together until blended.

  2. Preheat oven to 400F and prepare your pie tins (mini muffin pans, or whatever you’re using) by lightly coating with oil and laying down the bottom crust. Fill the shells evenly with the meat mixture, and cover with top crust. Crimp the edges to seal the pie and make slits (or carve some designs) on top to vent. Feel free to brush with an egg wash, but I used some coconut oil and it turned out perfect!

  3. Bake for 45-50 minutes or until golden brown.

Recipe Notes

Remember, these can be frozen before OR after baking; just take em out and bake! Serve with a side of veggies, some brown gravy and you have yourself an amazing meal. Just don’t start using human…

I used pre-made pie crust just unroll and bake! but feel free to use whatever crust recipe you love.

I needed more packages of the dough in order to make the mini pies and hand pies, so plan accordingly! Its about trial and error... the good thing is that the dough is still pliable enough that you can take the remnants, squish em back together and roll it out again for more. If you're not feeling crafty enough for small ones, stick to the regular sized ones.


Corn and Veggie Chow-DUH

OK, OK, OK while this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder. I used so many different types of vegetables, which is what I had on hand. But the more the better! Use what you love!

Be sure to cut them all up about the same size; I did about twice the size of the corn kernels to make everything look all pretty and symmetrical. It’s so easy, you’ll wish it was soup weather all year round.


Corn and Veggie Chow....DUH!

While this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder.

Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 2 sllices bacon diced; optional for topping
  • cheese optional; for topping
  • 1/2 yellow onion diced
  • 1 clove of garlic minced
  • 1-2 cup corn I used two ears of corn and cut them off the cob, but use what you have; fresh, canned or frozen
  • 2 carrots peeled and diced
  • 2 potatoes; with or without the skin diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 2 celery stalks diced
  • salt, pepper, thyme, basil, paprika, red pepper flakes to taste; add any additional seasonings you want
  • 3 cups water, chicken or vegetable stock
  • 1.5 cups whole milk
  • 1 Tbsp flour


  1. Cook the bacon in a large saucepan or stock pot until crispy and set aside on some paper towels to drain excess fat; we’ll use this as a topping! The bacon I used didn’t produce much fat, but drain all but 1T of fat to cook the onions over medium heat until translucent; about 5 minutes; add garlic and stir until fragrant; about 30 seconds.

  2. Add the rest of your veggies, water (or broth), seasonings and stir to combine. Whisk together the milk and flour, then add the mixture to the soup. This will help thicken the soup without adding more milk or heavy cream.

  3. Bring to a rapid boil, turn down the heat and allow to come to a low boil for 10-15 minute or until the potatoes are cooked through; it will start to thicken, but you can also add a little more corn starch or arrowroot powder to thicken it up more to suit your tastes. In the last few minutes, I took about 1-2cups of soup, blended it up until smooth and creamy and added it back to the pot… this will add even MORE creamy goodness!

  4. At this point, you can go wild, add some cheese, more seasonings, chopped up chicken, BACOOOOOOON. Whatever you want, man. Just enjoy it.


Roasted Vegetable Bisque

IT’S ALMOST FALL. Are you excited? I’m really excited.


This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It’s brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you’d like.

Thinking about making your own baby food? This might actually be perfect, too.

Roasted Vegetable Bisque

This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It's brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you'd like.

Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes


  • 5-6 carrots diced
  • 1 sweet potato; with or without skin, I always keep them on diced
  • 1 small butternut squash peeled, scooped and diced
  • 2 Tbsp oil of choice
  • 2 cloves of garlic minced
  • 1 yellow onion diced
  • 4-5 cups vegetable stock or more depending on how thick you want it
  • seasonings of choice; I used thyme, salt, pepper and some red pepper flakes and a few bay leaves to taste
  • splash of coconut milk optional


  1. preheat the oven to 425F and put the diced carrots, sweet potato, and squash on a prepared baking sheet lined with parchment or silicone mat; season with salt and pepper to taste. Roast until tender; about 40-45 minutes.

  2. In a large stock pot, heat the oil over medium heat and add the onions, cooking until translucent; about 5-7 minutes. Add garlic and stir until fragrant; about 30 seconds. Add in all the roasted veggies, stock, and seasonings and bring to a boil.

  3. Reduce the heat and bring to a simmer for 15-20 minutes, stirring occasionally. Remove from heat, take out the bay leaves and put it in your blender to cool before blending to oblivion OR you can attack it with an immersion blender. Either way, blend until its smooth.

  4. At this point, you can add more stock if the consistency is too thick. Mine came out the consistency of baby food… but it was delicious baby food. You could also add a splash of coconut milk to thin it out, too.

oven fried perfection

Oven Fried Chicken – Gluten Free!

OOOOOH BOY! Do I have a surprise for you.

I, like most people, love the crunch of fried chicken. I’m always looking for healthier ways to make my favourite foods and I think I’ve found the answer to this one.

Brown rice cereal.

rice cereal

YUP. That’s right. While these aren’t a particularly tasty breakfast cereal on their own, crumble them up with some seasoning, slap it on some chicken and you will be in HEAVEN


Gluten Free Oven-Fried Chicken

By using a healthier alternative to breadcrumbs and deep-fried oils, you can feel free to indulge in a second helping of this oven-fried chicken that uses brown rice cereal for its big time CRUNCH.

Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes


  • ~1 lb chicken breast
  • 1 cup crispy brown rice cereal
  • 1 Tbsp seasonings of choice I used TJ's 21 Seasoning Salute and Spice and Tea Exchange cheese seasoning
  • 1 Tbsp ranch dressing (or a beaten egg) this is for the crumbs to stick to!


  1. preheat oven to 375F and prepare a baking sheet by lining it with parchment and placing a wire rack on top, then spray the rack with non-stick spray. PRO TIP: Lifting it up off of the parchment, helps the air circulate and make the underside crispier

  2. pulverize the brown rice cereal and seasoning together in a food processor or crush it up in a ziplock bag

  3. pat your chicken dry with a paper towel before coating in ranch or beaten egg and then press the chicken into the rice cereal crumbs. REALLY press the crumb mixture into the chicken to make sure it sticks well!

  4. Once the chicken is well-coated, place on the prepared baking sheet and bake in preheated oven for 35 minutes or until internal temperature reads 165F. You can flip it halfway through if you’d like to see if it’ll crunch up the underside a little better, but it turned out awesome without doing it!

  5. Serve with a side of your choice or cut it up and toss it in a salad!

Recipe Notes

I used one big chicken boob, probably ~1lb. You can cut it into chunks to make nuggets or coat the whole thing instead!