Hey there Reader,
Happy Thanksgiving! ππ¦
Hope you had a lovely long weekend filled with good food, good company, and maybe a few leftovers to make this short (but somehow still very busy) week a little easier.
Over here, I've been making a few updates to my office while also gearing up for our fall cooking workshops. Lots happening behind the scenes, and I'm getting pretty excited to get back into the teaching kitchen!
If you've been thinking about joining us for a workshop, now's a good time to grab your spot! A few sessions are down to their last handful of workstations.
First up is Stock Your Freezer on October 24th, which was a HUGE hit last spring. You'll spend three hours cooking alongside us and head home with 40+ servings of homemade, high-fibre meals and snacks ready to stock your freezer.
Less cooking on busy weeknights and more delicious food ready when you need it!
Okay, here we go - time for this week's Sizzle, Crunch, Scoop newsletter!
- 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 π³
Brussels Sprouts Aren't Just for Roasting
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If you're only eating Brussels sprouts roasted, you're missing out on one of my favourite ways to enjoy them.
Thinly shaved Brussels sprouts make an awesome base for salads. They're crunchy, packed with fibre, and sturdy enough to hold up to dressing without turning into a soggy mess. Basically, a meal prep dream.
The trick? Getting them thin enough without sacrificing a fingertip in the process. π
I recently shared a quick tutorial showing you how to shave Brussels sprouts safely (and without spending forever chopping).
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Try tossing them with your favourite dressing, some parmesan, toasted nuts, and something sweet like apples or dried cranberries. SO good.
CRUNCH πΏ
Homemade > Store-bought Caesar Salad Dressing
Some recipes are just too good not to bring back, and this homemade Caesar dressing is one of them.
It's creamy, tangy, garlicky, and honestly so much better than most store-bought options. Plus, you probably have most of the ingredients sitting in your fridge already.
And because I know we don't always have the same amount of time (or energy) to cook, here are two ways to make it.
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The easy version: Make your Caesar dressing from scratch with a handful of simple ingredients. Fresh, flavourful, and totally worth the few extra minutes.
The EXTRA easy version: Start with a mayonnaise base, add lemon juice, parmesan, and capers. Mix, taste, adjust, DONE.
Use it for classic Caesar salads, wraps, grain bowls, or as a dip for veggies and chicken. Pairs perfectly with turkey leftovers!!
SCOOP π¦
Meal Prep Isn't Sexy. But Having Dinner Figured Out? Kinda Is.
Here's something I see ALL the time with my clients.
They ask for recipes or a meal plan, but really what they need are strategies to make healthy eating (and feeding their families) feel less exhausting.
Because when you're juggling work, kids' activities, appointments, and everything else life throws your way, figuring out what to eat every single day can feel like one more thing on an already overflowing to-do list.
This is where meal prep can be a game changer.
And no, I'm not talking about perfectly lined-up containers or spending your entire Sunday in the kitchen.
I'm talking about having a few things ready to go so that future-you has options.
A homemade meal in the freezer. A prepped protein that can be used three different ways. Some chopped veggies ready to throw into whatever you're making.
A little work upfront can mean fewer decisions, less food waste, less reliance on takeout, and more breathing room during the week.
And that's exactly what I want people to take away from my cooking workshops. It's not just about the food you bring home. It's about learning the skills, getting inspired, and building the confidence to make it happen in your own kitchen.
Want to put this into practice? Join me for our next virtual Mocktails & Meal Prep session this upcoming Sunday October 18th, or come cook alongside us at one of our in-person cooking workshops in Ottawa.
Different formats, same goal: making cooking feel a whole lot more manageable (and enjoyable!).
Until next time,
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