Category Archives: I Made That!

Nut Free, Egg free weekly dinners for the whole family! Keto, Paleo & Gluten friendly

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I’ve decided that sharing one recipe at a time can make it difficult to plan for a whole week. So this week, I made 4 different meals, and it is now Saturday and I still have leftovers! Some tweeks can be made to make these follow the Keto or paleo or gluten free diets 

The meals were as follows: 

White fish cooked in lemon butter with couscous and mixed veggies.


This one I pan fried the fish in the juice of one lemon and half a stick of butter, I just dipped them in breadcrumbs (since I don’t use eggs) and made the couscous and veggies in another pot at the same time. I used one package of frozen veggies the carrots and peas mix. Couscous is super easy to make, if you have some tomato sauce laying around it would taste really nice on top of the couscous and veg mix. That’s it, super simple. Follow the directions  on the box for couscous and throw the veggies in at the same time bring to a boil, cover and let sit. 
Chicken thighs with quinoa in a red pepper sauce (one-pot meal).


This I sautéed the chicken thighs in my new non stick pan with butter, turmeric and garlic and minced half a red onion. I puréed three peppers and once the chicken was browned I threw in the puréed peppers and 1 and half cups of quinoa, covered it and simmered it for approximately 15 mins. If the quinoa isn’t soft and fluffy at the end of the 15 then add a cup more water, stir it and cover again for 7 mins. Repeat that as necessary until the quinoa is fluffy! Serve it with cheese for the kiddos and hot sauce or cayenne pepper for the adults!
Vegetarian black bean chilly in lettuce wraps for the adults, and cheddar tortilla wraps for the kids.



There are 4 wraps on this plate and two people ate them lol in case anyone thinks I’m a pig, I am usually but I controlled myself lol

I mean was my masterpiece for the week, made in the instant pot! I soaked a whole bag of black beans or approx 3 and 1/2 cups in a bowl for 30 mins. I sautéed minced garlic, red onion, and mushroom and garlic salt, onion powder, turmeric, and cayenne. Once sautéed I added puréed Roma tomatoes (I’ve also made this with a jar of tomato sauce) and then added frozen organic corn. Covered the instant pot and set to chilli. While that was happening I made two cups of quinoa with vegetable stock! For the adults I served this on top of lettuce sprinkled with pepper, avocado slices then quinoa and the chilli on top sprinkled with cheese and a small bit of Greek yogurt. The kids I did in a cheddar wrap, they ate it and asked for more. We also ate this on leftover day, and today for dinner! Winner, winner, vegetarian dinner!!!

Tex mex style casserole over rice for the kids and without carbs for the adults


This was easy since I had my seasoning made, which consists of garlic powder, onion powder, garlic salt, sea salt, turmeric,  and cayenne pepper. I browned the ground beef in butter and red onions garlic and seasoning. Then threw it in a casserole dish,  threw in chopped Roma tomatoes, package of shredded cheese, and chives I grew and baked it for 30 mins at 350degrees. You could serve it over rice, or even leftover quinoa! 
This really helped me in the week not to be stressed and well fed. In case you didn’t already pick up on this, I use whole fat ingredients for myself and the family. It’s very close to the Keto or Paleo Diet, and I do personally take from them for myself alone, but I don’t make my kids eat super clean. Unfortunately tree nuts and eggs are basically in everything so I am forced to make almost everything from scratch. 

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School lunches, both Nut Free & Egg Free!

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So I’ve now completed making lunches for the first two weeks of school. I must say it has been a successful week, because NOTHING, I REPEAT NOTHING HAS COME HOME!!


What I did was on Sunday while I was making dinner, I refused to sit down, and make my kids two varieties of wraps. 


For the wraps I used spinach wraps and regular wraps or tortillas. They both had no added sugar, and not as much salt as regular or even most whole wheat bread. We always accompany with two fruits and one veggie in the small planet box compartments. 

WRAP 1:

I had was slow roasted beef from natural selections, with old cheddar cheese and sliced dill pickles! This was a big hit with my kids, like Huge! Either on spinach or plain tortilla. 

WRAP 2:

Natural selections turkey with sliced Havarti and green apple slices! Again Boom! Huge hit!

Then I placed all ten wraps into a large bag and kept it in the fridge pulled a new one out every day and sliced on the diagonal, or you can slice it in pinwheels if your kids like that fancy schmancy stuff!

This weeks wraps were amazing! I know because we all taste tested

WRAP 3:

Apple butter, turkey, shredded mozzarella, cucumbers in an ancient grain wrap!

WRAP 4:

Apple butter, Black Forest ham, cucumbers and feta!

I forgot to take pictures of all the wraps but here is one lunch


My kids LOVE cucumbers! I gave them Ontario peaches and strawberries and a cup of yogurt (Liberte strawberry 2%)mixed with half a cup of Motts fruit and veggie sauce (mostly because my little one loves the combo and there is quite a bit of fibre in it) 

I write this for people who get mad that they have to deal with kids allergies at school, or parents who don’t know what to pack, or parents who want to get out of the norm of package foods, or even want to have their kids eat healthier. I really hope it helps!

Happy Back to school!!

Stay tuned for more homemade snacks without packaging!

Lebanese-esq ground beef and couscous

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So I was in the mood for something with a reminder of Middle East tastes, then I realized I have never exposed my kiddos to some of the flavours that I used to and still adore. What I made was a Lebanese style ground beef with couscous. I wanted to add spinach to this, but it had gone bad and the only frozen veggie I had was corn…it turned out fantastic!!!
What you need:

1 and 1/2lbs of lean ground beef 

1 red onion chopped 

1/2 bag of organic or regular corn (I find the organic tastes more like corn) 

1 tbsp of cinnamon

1 tbsp of all spice

1 tbsp of turmeric 

1 tbsp of garlic salt 

1 tbsp of Italian seasonings 

1 tbsp of onion powder

1 tbsp of sesame oil

4 tbsps of olive oil

Salt and cayenne pepper to taste!

With the ground beef and onion sauté all the seasonings and oil, once the beef is brown and the onions translucent then add the corn and 2 cups of water and simmer for about 20 mins or until the water has thickened up a bit, and serve over couscous. 

If you have never made couscous, it’s waaaay easier than rice. You boil 1 and 1/2 cups of water for every cup of couscous you  want. Boil the water with salt and 1tbsp of olive oil or butter and then once the water is boiling toss the couscous in, STIR, REMOVE FROM HEAT, cover and let sit for 5 mins. Fluff and then put the meat on top and ENJOY!!!
This meal has a subtle sweetness with no sugar added and it is very filling and flavourful!

Landscaping challenge 

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I live next door to a very wooded area, and they have rightfully banned neonicotinoids to save our bees so what did that leave me with; a huge plot of grass that was covered, COVERED in weeds. Not just the plain old dandelions but like giant creeping Charlie’s and these thorny cabbage looking weeds that grew like a few feet wide and tall!


Those pictures up there are the before pictures. 
Now please understand that I wanted to do something different that I would only have to maintain every so often. I didn’t want to have to water it and waste more water by replacing all the sod that was useless at this point. So I created this crazy idea in my head thanks to various Pinterest boards. Here my friends after weeks and weeks of work, and helping hands from friends and a wonderfully smart, and handy neighbourhood kid whom I hired along with his crew of friends, here I present to you the process pictures and the finished product.


All the landscaping fabric payed and nailed into the dirt.

In the brown dirt patch I’ve sowed creeping thyme seeds fingers crossed they grow!

I am proof that when you think outside the box, things can be beautiful! 

Also a big thank you, thank you to EVERYONE at Rock Valley in Vaughan (for all the top soil, mulch, gravel and all the great people who work there and are encouraging) and Terra for all the plants and their helpful staff also!

One Pot Tuna Pasta in 30 mins

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So it was 4pm the other day and I haven’t taken any protein out of my freezer and for some reason the day got away from me and my kid was like I want dinner ( he burned off a lot of energy at school that day) so I did my best pantry meal!

3 cans of tuna (I used flaked packed in water) 

1 bottle of PC Marinara sauce (this sauce is very good,I use homemade when I can)

1box of pasta (I used alphabet pasta, which the kids LOVE, I guess there is something about eating your words lol)

1 bag of frozen peas 

1 chunk of frozen spinach

Garlic powder, onion powder, turmeric and sea salt and red chilli flakes for taste (I don’t measure these I throw it in and then taste) 

Step 1:

cook pasta and drain and set aside, simple enough right? 7-8 mins

Step 2:

In the same pot, quickly sauté Tuna, just a bit, then add peas, spinach, seasonings and tomato sauce, 3/4 of one extra jar of water, stir and  boil on medium to high (covered to avoid splashing on your black splash) for 10-20 mins stirring regularly and you are done as soon as the sauce is as think as you would like it. 

Step 3:

Serve sauce over pasta and done! Oh and if you are on a low carb diet I ate mine with Shirataki noodles which are zero calories and zero carbs (you have to rinse these in cold water and then sauté them with the sauce for about 5 mins and they taste even better the next day when they have been soaking in the sauce over night) 

These ones above are the shirataki noodles I use!

Purple Cabbage with mushrooms and chicken 

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There is really something mesmerizing about cooking purple cabbage! It just changes colour it’s like looking directly into a lava lamp! 

Anyway I made this beauty of a dish (over ramen) for the kids and just plain for me and the hubby! 


It was so easy!

Half a purple cabbage chopped with 4 chicken breasts also chopped. 

I sautéed the mushrooms in one pan with garlic sesame oil and then added 1/4 cup soy sauce and seasonings.

In my wok I sautéed my cabbage in sesame oil (two turns), 1/4 balsamic, 1/4 naturally brewed soy sauce, a few shakes of onion powder, garlic powder and salt (all to taste) and kept turning it with tongs until it cooked. 

Then mixed it all together! 

I don’t miss the carbs with this dish at all!