Hey there Reader,

Confession: the other night, I was making a pot of chili at 8:30 p.m.

Not because I love cooking that late. Because lunch the next day wasn’t going to make itself. 😅

The good news? Chili is very forgiving, and it doesn’t need hours on the stove. I’m sharing my shortcuts for getting it done fast below.

But first, a quick heads-up: this is your last chance to sign up for my From Scratch: Fresh Pasta & Sauces workshop next Saturday, November 14th! We’ll make fresh pasta and sauces from scratch, hands-on, in a small group.

Sign Up Now!

Okay, here we go - 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.

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SIZZLE 🍳

Don’t Toss Those Sad Old Pitas

That half-bag of pita or tortillas going stiff in the cupboard? It’s not past its prime. It’s chips in disguise. How to do it: Cut pitas into wedges or thin strips. Toss with a little oil and your seasoning of choice. Spread in a single layer and bake at 375°F for about 8–12 minutes, flipping halfway. Keep an eye on them, because they go from golden to burnt FAST! Air fryer? Around 350°F for 4–6 minutes, shaking the basket once.

Seasoning ideas: smoked paprika and garlic powder, za’atar, cinnamon sugar (dessert chips, why not), or chili powder and lime zest.

Serve them with hummus, salsa, or tzatziki. Or keep reading, because tortilla strips are the topping your chili’s been missing.

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CRUNCH 🍿

30-Minute Chili That Tastes Like It Simmered All Day

Here’s the thing: chili doesn’t need to bubble away all afternoon to taste good. A few shortcuts get you most of the way there. Canned beans and diced tomatoes do most of the heavy lifting, and nobody’s handing out medals for soaking your own. Frozen diced onions and peppers go straight into the pot, so you can skip most of the chopping. Got a pressure cooker? Even better. Toss everything in, lock the lid, and walk away. No stirring, no babysitting the pot.

And while you’re at it, make a big batch. Future-you will be very grateful at lunchtime.

Easy add-ins that won’t slow you down:

• Grated zucchini or carrot: disappears into the sauce. Great for picky eaters.
• Frozen spinach, kale, or corn: stir in at the end, no prep needed.
• Bulgur: a hearty, “meaty” texture that cooks right in the sauce.
• Seeds

And on top: those homemade tortilla strips, plus plain Greek yogurt, avocado, jalapeno, or a squeeze of lime. For extra crunch, sprinkle on some seeds (toasted pumpkin seeds sunflower seeds or hemp hearts work).

They add crunch, plus a little extra fibre, protein, and healthy fats. those homemade tortilla strips, plus plain Greek yogurt, avocado, green onions, or a squeeze of lime.

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SCOOP 🍦

Real-Life Cooking > Restaurant-Perfect

Chefs and dietitians both spend a lot of time thinking about food, just from very different angles. One asks, “How do I make this taste amazing?” The other asks, “How does this fit into someone’s real life and health?” I happen to live right in the middle.

A chef is trained in culinary arts: technique, flavour, and running a kitchen. Their expertise is making food that tastes incredible.

A dietitian is a regulated health professional with a university degree in nutrition, supervised practical training, and registration with a provincial regulatory college. “Dietitian” is a protected title, so not just anyone can use it.

A culinary dietitian combines both worlds, bringing evidence-based nutrition into the kitchen and teaching the how along with the what.

Let me be clear: I love learning from chefs. A good chef-led class is inspiring, and I’ll happily geek out over a new technique. But let’s be honest, it’s not always relatable. Perfect knife cuts, precise measurements, a recipe followed to the letter... that’s not what’s happening in most kitchens at 6 p.m. on a Tuesday. (Or 8:30 p.m., apparently.)

What most of us need is cooking that’s quick, practical, and flexible. Knowing when “a handful” is good enough. Swapping an ingredient because that’s what’s in the fridge. Getting dinner on the table without stressing over whether you did it “right.”

That’s what I teach at Cooking with Cat: real-life cooking, with a side of nutrition tips that actually fits your busy lifestyle.

Want to see what that looks like?

Join me at my Fresh Pasta & Sauces workshop next Saturday, November 14th. Yes, fresh pasta! It’s way more approachable than you think. We’ll make pasta and sauces from scratch, hands-on, with zero pressure to make it look restaurant-perfect. It’s your last chance to register!

Join Us Next Saturday!

As always, if you have any questions or need any additional support, feel free to hit reply.

Stay well,