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Oh how the year has flown by. One that served up a hefty combination of highs and lows personally, but the food was all about the highs. I thought it would be fun to revisit 4 of my favourite recipes form every month and break down what I loved about them. I'll also be linking some amazing products for each set from WayFair Canada. Take advantage of their Boxing Week Deals before they end! So many incredible products at a fraction of their original price. J A N U A R Y
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What a fabulous year of food. So many delicious recipes and honestly, there were some unfortunate fails along the way, but that's part of the process. Thank you all for a another year of support. I love you all and here's to a fabulous 2026 <3 HAPPY VEG
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Directions
 HAPPY VEG
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| Gotham Steel 15 Piece Non-Stick Collection 31% Off for Boxing Day  | 10.5" Non-Stick Grill Pan 19$ Off for Boxing Day  |
| 4 Piece Glass Mixing Bowls with Lids $19 off For Boxing Day!  | Zwilling J.A. Henckels 10 Piece Knife Block Set ** 5 Star Rating! $160.99 Off for Boxing Day! Incredible!  |
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Directions
- Begin heating a about one and a half tablespoons of EVOO in a skillet set to just below medium heat. Once heated, stir in the garlic, onion, celery, and a good pinch of salt, pepper, and pepper flakes. Stir as needed and cook 10 ish minutes until your veggies have softened up. Reduce your heat if you notice too much browning. Stir in your tomato paste and continue to stir and cook another couple minutes to cook some of that tom paste. Once your veggies are mostly soft, turn off the heat and remove the skillet from the heat until they've cooled off.
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- In a medium - large sized mixing bowl, tear up your sourdough into small pieces and pour in the milk, working that together with the bread until the milk has been absorbed. Set aside for a couple minutes before adding all of the ingredients in the list excluding the ketchup. You'll also add a 1/4 tsp. salt and some cracked pepper. Once your veggies have cooled, add them to the mixing bowl as well and work the mixture together until it's completely combined.
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- Preheat your oven to 350 F
- Spray the inside of 8 / 12 of the slots on a muffin tin with cooking spray. Use 1/4 C measure and scoop the meaty mix into the muffin slots. Once you have 8, divide any remaining meaty mix between your 8 loaves. Use a rubber spatula to pat the mixture down into the slots.
- Once your oven is preheated, add the tray to the oven and bake for 17 minutes. Remove your tray and set it onto a wire cooling rack. Squeeze some ketchup onto each meatloaf and brush it on to coat the top. Once they're all coated, return the tray to the oven for 6 - 8 minutes to finish them off.
- Set the tray back onto a cooling rack for 5 ish minutes. Use a spoon to work around the meatloaves in the slots to loosen them from the sides / bottom if needed.
- Serve with your favourite sides and ENJOY! These can be refrigerated for up to 4 days in an airtight container. Might I recommend meatloaf sandwiches if there's any leftovers? <3
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HAPPY VEG
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| Good Cook 12 Slot Muffin Tin  Lux Decor 35 Piece Rubber Set | JoyJolt 6 Piece Stainless Mixing Bowl Set  Caannasweis 3 Piece Non-Stick Set |
 | Beans & WeensPrep Time: 10 Min Cook Time: 25 Min Yields: 1 Main / 2 Side |
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Directions
- In a non-stick skillet set to just below medium, heat a few Tbsp. of EVOO with some pepper flakes. Slice up the hot dogs and once your pan is heated, get them into the skillet in a single layer. After a couple minutes, flip them and continue sizzling away for another few minutes until the dogs have nice colour on both sides.
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HAPPY VEG
 | Creamy 4 Cheese Tater SoupPrep Time: 20 Min Cook Time: 55 - 60 Min Yields: 4 + Servings |
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Notes
- You can use store-bought croutons if desired. I had some leftover sourdough I chopped up and drizzled with EVOO & seasoned with Clubhouse Garlic Plus & Roasted Garlic Pepper seasoning. I finished with a sprinkle of salt and transferred the croutons to a parchment lined baking sheet. I baked them at 350 for about 15 minutes, flipping halfway until golden and crisp.
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Directions
- Begin heating the EVOO, butter, garlic, and pepper flakes in a large, deep non-stick pot / soup pot set to just below medium. Once heated, let everything sizzle together for about a minute, stirring fairly often. Add the onion, celery, carrot, and a generous pinch of both salt & pepper. Cook your veggies about 15 minutes, stirring as needed. Reduce your temp if you notice any deep browning. After the 15 mins, your veg should be fairly soft.
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- For the potatoes, I cut them in half lengthwise, and then half again. I cut each half into 3 - 4 equal sized chunks depending on the size of the potato! Add the potatoes to the pot and season liberally with salt & pepper. Stir to combine and continue to cook another 5 minutes or so, stirring a couple times. Sprinkle in the flour and stir until it is completely absorbed into the veggies. Continue to cook another minute or so.
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- Pour in the broth, scraping the bottom of your pot to loosen up any flavour bits. Increase the heat and bring your soup to a boil. Once boiled, add the vegeta, reduce the heat o a simmer, and cover for 20 - 25 minutes until your potatoes are fork tender.
- Once your taters are perfectly tender, stir in the cream and wait for the soup to start bubbling again. Turn off the heat and fold in the cream cheese. Next, slowly start stirring in all of the shredded cheeses until creamy and combined. At this point, taste your creamy soup and adjust the salt / pepper if needed / desired. Set aside and cover for 5 minutes.
- Serve your bowls garnished with a dollop of sour cream, some golden croutons, green onions, additional shredded cheese, pepper, and pepper flakes. These are my suggestions :) ENJOY!
- Remaining soup can be stored in an airtight container for 4 days.
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HAPPY VEG
 | Crispy Pickle Ched Hashbrowns Prep Time: 5 Min Cook Time: 15 - 20 Min Yields: 2 Servings |
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Directions
- Preheat your oven according to package directions. Lay your frozen patties on a parchment lined baking sheet. Once your oven is preheated, cook according to package directions until golden and crisp. I usually cook mine longer than what they say recommend because they're never crispy enough for me lol
- Once they're golden and crisp, remove the tray to a wire cooling rack and give them a pinch of salt. Drop a tablespoon (or more if desired) of shredded cheddar in the center of the brown. Lay two slices of pickle on top of the cheese and sprinkle on a pinch of pepper flakes. Return the tray to the oven until the cheese is melty.
- Once melted, return the tray to your cooling rack and sprinkle each brown with some finely diced red onion and fresh chives. Serve with Ranch for dunking and ENJOY!
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HAPPY VEG
 | Cheesy Spinach Scram ToastiePrep Time: 5 Min Cook Time: 12 Min Yields: 1 Toastie |
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Directions
- Heat a grill pan to just about medium. Brush both sides of your fluffy sourdough with EVOO and once your pan is heated, grill until golden and crisp on both sides.
- In the meantime, heat about a tablespoon + EVOO in a small non-stick skillet set to about medium. Once heated, add the onion, bell pepper, and garlic. Season with a god pinch of salt, pepper, and pepper flakes. Stir as needed and cook those veggies about 5 - 6 minutes. Add the fresh spinach and another good pinch of salt & pepper. Continue to stir and cook about a minute until spinach has wilted.
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- Whisk together your eggs with a splash of cream, salt, pepper, and pepper flakes until combined and pour this into your skillet. Stir from the outside into the middle as the eggs cook to your desired doneness. I prefer a stiffer scramble which took only a couple minutes. A looser one would obviously take less time.
- Set your oven to BROIL HIGH / 500 F. Get your crispy toast onto a parchment lined baking sheet. Pile the egg scramble on your toast and finish by topping with your shredded cheddar. Broil until your cheese is melty and gorgeous.
- Finish with a sprinkle of green onions, slice in half, and ENJOY!
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HAPPY VEG
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I can't believe Christmas is literally like, just over a week away. I'm fairly certain I feel this way every year as Christmas creeps up. Where the heck did the year go lol? With that being said, I thought it would be fun to revisit some recipes that feature those fabulous and festive Christmas colours.
R E D
Penne Arrabiata | Cheesy Skillet |
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W H I T E
Creamy Pecorino Pepper Ravioli Cauliflower | Creamy Broccoli Cheddar Bucatini Creamy Gnocchi & Broccoli Soup |
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G R E E N
Green | Pesto Sausage |
Green | Mini Bean & Cheese Enchiladas |
Red White & Green
Christmas | Christmas |
Pesto Penne with Roasted Toms | Summery Pesto Tomato Toasts |
HAPPY VEG
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Directions
- In a large, deep non-stick skillet / soup pot, begin heating the butter, EVOO, garlic, pepper flakes, pepperoncini, and a pinch of both salt & pepper, over just about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, green onion, bell pepper, celery, and some salt & pepper. Stir, cover, and cook the veggies for about 15 minutes. You'll want to stir a few times and reduce your heat if you notice any browning. At this point, the veg should be fairly tender.
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- Stir in the zucchini and another pinch of both salt & pepper. Continue to cook another 2 minutes or so. Pour in the wine and let that simmer until reduced by at least half, about 4 - 5 minutes. Now, pour in the water and increase the heat to bring your soup to a boil. Once boiled, reduce your soup to a simmer, and add the broccoli, parsley, vegeta, and some more cracked pepper. Cover and let this cook 25 minutes.
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- After the 25 minutes, stir in the spinach and another good pinch of salt & pepper. After a couple minutes, use a slotted spoon to scoop all of the veggies into your Vitamix Blender. Any blender will do as long as it can safely blend hot liquids! Run the hot liquid setting until you get a gorgeously green mix and return this to your skillet / pot. Stir together and wait for the soup to start bubbling again before stirring in the Acini pasta. Cover the soup and cook about 10 - 12 minutes, stirring often to avoid the noodles from clumping / scorching to the bottom. At this point, the soup should've thickened up quite nicely.
- Turn off the heat and fold in the grana padano & lemon juice. Taste your soup and season to taste with salt / pepper if needed / desired.
- Serve your bowls garnished with pepperoncini / chili oil, pep flakes, grana padano, cracked pepper, and parsley. ENJOY!
- Leftover soup can be refrigerated for up to 4 days in an airtight container.
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HAPPY VEG
 | Garlic Bread Meatball provolone MeltsPrep Time: 15 Min Cook Time: 20 Min Yields: 2 Sandwiches |
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Notes
- When I was whipping up my meatballs, I discovered I had absolutely no fresh herbs. Brutal. If you have fresh parsley and basil, I'd definitely recommend that in place of the dried.
- You will have 4 meatballs extra that simply didn't fit in the garlic bread. I put them in an airtight container in the fridge for a future use.
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Directions
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- Preheat oven according to garlic bread instructions. Get the loaf onto a parchment lined baking sheet and open it up, but don't split it if possible.
- MEATABLLS - Add the bread to a mixing bowl and add enough milk to soak the bread. Work it together with your hands. After a couple of minutes, add all of the remaining ingredients and work together with your hands until combined thoroughly. Use about two tablespoons of the mix and roll into meatballs. Continue until they're all rolled. You should have roughly 9 good sized ones, and one additional one that's a tiny bit smaller.
- Heat some EVOO in a non-stick skillet set to just about medium. Once the skillet is almost heated, nestle your meatballs in a single layer in the skillet. Let the sizzle up until golden brown, about 3 minutes, and then flip, continuing for another 3ish on the opposite side. Reduce the heat to lowish, flip them again, and cover for 4 - 5 minutes until warmed through thoroughly.
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- As the meatballs finish up, get your garlic bread in the oven. Bake for about 3 minutes less than what is required. Remove the tray and set it onto a wire cooling rack. Spread pesto on the bottom of the garlic bread before nestling 6 meatballs on to the loaf. Top with as much of that spicy provolone as your heart desires and top that with some of the sliced roasted peppers. Return the tray to the oven for another 3ish minutes until the bread is crisp outside and the cheese is melty.
- Set onto a wire rack until you can handle it safely. Cut the sandwich in half, finish with finely shredded grana padano, serve, and ENJOY!
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HAPPY VEG
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| 12" Copper Non-Stick Skillet  | 6 Piece Stainless Mixing Bowls  |
| 3 Piece Non-Stick Sheets  | 11 Piece Silicone Set  |