Hey there Reader,
If you’ve been following along, you’ve probably seen the sneak peeks of our fall cooking workshops. 🍂👀
A quick reminder: registration opens October 3 at 11 AM. Mark your calendar, set a reminder, text your cooking buddy… you know the drill.
In the meantime, if you’re looking for a little meal-prep support, I’ve got you.
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September’s Mocktails & Meal Prep is now available as a recording, so you can cook along whenever it fits your schedule. And this month’s menu was a good one:
- Open Face Philly Cheesesteak Sub
- Baked Rotisserie Chicken
- Grilled Corn, Nectarine & Quinoa Salad
- Ham & Gruyere Egg Muffins
- Healthy Chocolate Chip Cookie Pie
Normally, $20 gets you access to one live M&MP workshop. But for September only, I’m opening up the full M&MP membership for just $20 — including access to this month’s recording .
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You'll have access to over 25 recordings, 130 recipes and endless meal and snack options for the weeks to come.
So if you’ve been curious about M&MP but haven’t taken the plunge, this is your chance to try the whole thing for the price of one workshop.
Discount is valid until September 30th.
Now, back to our regularly scheduled programming… time for Sizzle, Crunch, Scoop!
- SIZZLE: Cooking hacks, shortcuts, and tools/products I love.
- CRUNCH: Easy meal & snack ideas + practical tips to keep you inspired.
- SCOOP: Real talk on nutrition trends, mindset shifts, and building a healthier relationship with food.
SIZZLE 🍳
Get One More Use Out of That Almost-Empty Jar
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Before you toss that nearly-empty jar of Dijon mustard, maple syrup, hot sauce or mayo, give it one more job.
Turn it into a dressing or marinade.
Add a little oil + vinegar or lemon juice, pop the lid back on and give it a good shake. Dinner’s dressed, and you didn’t dirty another bowl.
Same goes for that almost-empty pickle jar. The leftover brine is basically a ready-made hit of acid + salt, which makes it perfect for a dressing, marinade or dip. You can even chop up any lingering pickle bits and stir them into a dip for extra flavour.
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Tiny kitchen hack, slightly less food waste, one less thing to wash. I’ll take it!
CRUNCH 🍿
Copy This Exact Lunch Combo
It's the end of September and you've already running out of lunch ideas? I feel you.
Here’s a combination you can pretty much copy and paste:
Leftover dinner + muffin + trail mix + fruit + yogurt cup.
- For extra variety, turn leftover protein into a salad (+ add your grain of choice)
- Use store-bought or a DIY mix of nuts, seeds and dark chocolate.
- Buy greek yogourt cups or make a homemade parfait/chia pudding
My other lunch-packing trick?
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Pack more than you think you'll need.
There’s nothing worst than arriving home absolutely ravenous after a long day. It can make dinner feel like an emergency — and that’s when it’s much harder to slow down, prep the veggie side and make the choices you actually want to make.
A satisfying lunch + an afternoon snack can mean coming home hungry but not hangry.
Sometimes supporting your future self looks like packing an extra muffin. 😉
SCOOP 🍦
Picky Eaters, Breakfast & Back-to-School
A few weeks ago, I joined Francesca Mérentié on À échelle humaine on Radio-Canada to chat about nutrition and back-to-school routines.
We talked about the importance of breakfast, tips for packing lunches for picky kids, and how to support intuitive eating in children without turning food into a battle.
Full disclosure: the interview is all in French — but if you’re looking for a few practical tips or a little French practice, give it a listen below!
As always, if you have any questions or need any additional support, feel free to hit reply.
Until next time,
