I Love Squash, Squashy, Squash, Squash: Tomato Basil Spaghetti Squash with Parmesan

I love squash, squashy, squash squash…or is it scotch that I love…hmmm…either way this baked spaghetti squash recipe is da bomb!

Tomato Basil Spaghetti Squash

Spaghetti squash is totally one of the best vegetables out there! It’s just so damn versatile; it can be your meatless main, a great side, and it has a built in container! Like what other vegetable can even say that?!

The only downside for me as far as spaghetti squash goes is how much I love roasted spaghetti squash vs. how long it can take to roast spaghetti squash. Sometimes roasting for 45 minutes + is just not an option but now-a-days (am I old enough to say things like now-a-days?) there are tons of great recipes for your slow cooker or even the microwave that can cut your cook time way down – so no excuses, make this Tomato Basil Spaghetti Squash with Parmesan RIGHT NOW! For 2-4 servings you’ll need:

  • 1 Whole Spaghetti Squash
  • EVOO
  • 1 Small Onion, Chopped
  • 1-2 Cloves of Garlic, Minced
  • Tomatoes (whatever kind is on sale is fine but the cherry tomatoes are nice for a splurge), quartered or halved, or leave some whole – no worries!
  • ¾ C Parmigianino Reggiano, Grated (this is great recipe to use really good cheese in – none of that pre-grated crap please! If you’re not sure what constitutes really good cheese go visit the folks at Paddy’s Cheese, tell ‘em I say “Hi!”.)
  • ½ C Fresh Basil, Chopped
  • 2 tsp Tomato Paste
  • 1 tsp Balsamic Vinegar
  • Salt and Pepper to taste

If you have the time I definitely love roasting the squash, to do that preheat your oven to 375, cut the squash in half, drizzle with EVOO and season with salt and pepper. Place cut side down on a baking sheet and roast for 45 minutes – I actually like to flip them a couple times as they cook so the cut side can get some browning action as well.  You’ll know it’s cooked when you run a folk across the flesh and the strands pull away easily. Let the squashes cool while you make the sauce.

Spaghetti Squash

Heat some EVOO in a pan over medium heat and sauté the onion until just translucent, add in the garlic and cook for a minute or two. Add in the tomatoes and let them kind of wilt and burst, a few minutes more, then add the balsamic, salt and pepper. Add the spaghetti squash strands and the tomato paste and toss to coat everything.


Right before you serve add in the basil and the Parmigianino Reggiano, garnish with a little extra basil (and maybe another sprinkle of parm if you’re nasty!).

This reheats like a dream so make a big batch and you’ve got lunches for the week!


Baked Pumpkin Spice Doughnuts

I ain’t done with pumpkin spice just yet!

You may recall my recent confession in the Bourbon Molasses Apple Pie post that I am not much of a baker, however; after my apple pie fail I was on a quest for redemption! I scoured Pinterest for a recipe that could turn this hot mess into a baking goddess (you like that rhyme eh? Not gonna lie that one took me a while to come up with). It needed to be a straightforward, no nonsense kind of recipe that could mend my broken spirit and impress a special dinner guest.

Friends, I found it! Redemption tastes sweet (and cinnamon-y…YUM)! My attempt at Cooking Classy’s Pumpkin Doughnuts was a raging success! These doughnuts have a moist cakey texture which I love and were delicious on their own OR with some of my fave Cococo Chocolatiers gelato.

Doughnuts Stack

Here is what you’ll need to whip up a batch of Baked Pumpkin Spice Doughnuts and impress the pants off of your friends:

  • A doughnut baking pan ($15 – 20, available at most specialty cooking store…and probably Winners)
  • 1¾ c + 2 Tbsp All Purpose Flour (Why the 2 extra tablespoons you ask? I have no idea, just go with it!)
  • 1¾ tsp Baking Powder
  • 1¼ tsp Salt
  • ¾ tsp Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Powdered Ginger
  • ¾ c Brown Sugar (Packed)
  • ½ c Canola Oil
  • 3 Large Eggs
  • 1½ c Pumpkin Puree
  • 1 tsp Vanilla Extract

For the Cinnamon Sugar Coating

  • ¼ c Sugar
  • 2 tsp Cinnamon
  • 2 Tbsp Melted Butter

Here we go, I’m so excited I can barely contain myself!

Preheat that oven to 350 and grease up your doughnut pan (this will make about 16-18 doughnuts, I only have one pan so I did them in batches).

Shift together the flour, baking powder, salt, and spices in a medium mixing bowl.

In a large mixing bowl whisk together the ‘wet’ ingredients; brown and regular sugar (I know, technically not “wet”…this is why baking and I don’t always get along), oil, eggs, pumpkin, and vanilla. Mix until smooth, no clumps please.

Add the dry mix to the wet, I like to do this slowly so dump in about a 1/3 of the dry and mix to combine, then another 1/3 and mix, and then the rest and mix it all up until smooth.

To fill the doughnut wells spoon the batter into a large plastic bag and snip of a bit of the corner . Squeeze about a ¼ cup of batter into each well (they’ll be around ¾ full).  Bake for about 15 minutes.

While the doughnuts are baking mix together the cinnamon and sugar and set aside.

Remove doughnuts from pan (a good whack should do it) and place on a wire rack (or plate…whatevs) to cool.

Once the doughnuts are mostly cooled you can brush the tops with melted butter and then press into the cinnamon sugar.

And that’s all she wrote…BOOM!



Meatless Monday: Lemon Ricotta Pasta with Mint & Edamame

I just want to make one thing clear here – I LOVE meat! I know I’ve been rockin’ a lot of meatless dishes lately but I am no vegetarian. I love bacon and steak and roast chicken and spicy salami and burgers and I could go on but your time is valuable so I’ll get to the point.

Point is, you can love meat and not eat it at every meal, not only is this healthier (as long as you keep in mind that getting protein from other nonmeat sources is still super important!) but I actually find incorporating more veggie meals cheaper as well.

My (world’s greatest!) Dad is more of a “meat and potatoes” kinda guy so I grew up eating lots of meats and more traditional meals, it’s a bit of a foodie adventure for me to explore the different kinds of meatless dishes out there and this is one of my absolute faves!

I’ve been making this dish for years and it’s become one of my main go to meals. I love the creamy ricotta contrasted by the crisp mint and fresh lemon. Weirdly, one of my favorite things about this recipe is the sound it makes – when you’re stirring everything together just have a listen; that smacking sound of creamy pasta = sublime!

Lemon Ricotta Pasta2

Here’s what you’ll need for 4 servings:

  • Any Kind of Pasta (about a ½ Cup or 2 oz. per serving)
  • 2 Cups Ricotta
  • 1 Lemon, zested
  • Mint, chopped
  • Green Onion, chopped
  • 2 Cups of Frozen Edamame or Peas
  • Parmesan

This dish comes together in a hot minute so get everything ready while you are waiting for the pasta water to boil, which brings me to step one…cook pasta according to package direction and reserve a cup of the cooking water.

Place your frozen edamame in the bottom of your strainer and then drain the pasta over top (pretty smart huh!). Toss the works into the hot pot (taken off the heat), mix in your ricotta, lemon zest, a squeeze of lemon juice, and some of the pasta water and give everything a stir. Season with salt and pepper (you might want to go heavier on the salt, I find ricotta needs a little extra zip) and mix in a few tablespoons of mint and green onion just before you serve.

Garnish with some grated parmesan and another sprinkle of mint.

Lemon Ricotta Pasta

Don’t be afraid to change it up either – don’t have mint? Basil would be delicious! Not a fan of peas? How about some chopped tomatoes? Use recipes like this as a template for flavours you love (or have on hand) and have some fun with it, gawd it’s just dinner people!




If You Don’t Like Fall, I Don’t Like You: Homemade & Healthy Pumpkin Spice Cuppa

It’s officially fall (aka pumpkin spice season) and I couldn’t be happier!

I know some folks out there are “over” the pumpkin spice trend but seriously give your head a shake! Nutmeg, cinnamon, ginger, allspice, cloves…all delicious, combining all of those things…SUPER MEGA DELICIOUS! Embrace the pumpkin spice!

Now, don’t get me wrong because I’m a fan of the Starbucks PSL but you know just as well as I do, that shit is so not good for you! Look it up – 52g of carbs, 240mg sodium, 49 g OF SUGAR (not to mention Starbucks won’t share with the world the ingredient list…), and 380 calories of deliciousness. The good news is you can whip up a super healthy version at home and impress the hell out of your peeps by serving up this Homemade & Healthy Pumpkin Spice Cuppa.


It’s crazy easy, take about 10 minutes, and literally tastes like pumpkin pie in a cup. Here’s what you’ll need for 2 servings:

  • 2½ c of Milk or Non-Dairy Milk (I use almond milk)
  • 5-6 Tbsp. of Pumpkin Puree (not the Pumpkin PIE stuff, the real, natural pumpkin stuff)
  • ½ tsp. each of any combination of the following (total of 2 tsp) :
    • Ginger
    • Cinnamon
    • Allspice
    • Nutmeg
    • Cloves (go a little lighter on the cloves, they are potent)
  • 1 tsp. Vanilla Extract
  • 1 Tbsp. Maple Syrup (the good stuff please, we live in Canada after all!)
  • Whipped Cream (or not – you decide)

Combine all the ingredients in a sauce pot and whisk until smooth (and I mean real smooth!). Bring the mixture to a simmer over medium heat, stirring frequently so nothing burns to the bottom of the pot. Let it simmer for a few minutes and give it a taste, feel free to add in a little more of anything that you like.

Need a little spice in your life? Add a pinch of black pepper or cayenne for an extra kick. You could also add in a shot of espresso or some strong coffee if you’re jonesing for your caffeine fix.

Serve with the whipped cream (if using) and a sprinkle of cinnamon.

Click here to check out my inspiration for the recipe!

At this point you may be wondering to yourself, “what if I wanted to try this Pumpkin Spice Cuppa but also wanted to get drunk?” Easy my friend, add in some brandy or whiskey and remember the first step to solving a problem is admitting you have a problem. Kidding, I 100% support all kinds of warm alcoholic beverages – go on with your bad self!


Looks Good Enough to Eat (But Looks Can Be Deceiving): Bourbon Molasses Apple Pie 2.0

I have a deep dark secret that I need to share with you; I am a God awful baker, seriously…like I just can’t even!

At various times in my life I have tried to be more baker-y but honestly 98% of my baking attempts do not turn out – and unfortunately this would be delicious Bourbon Molasses Apple Pie was no different. She may LOOK tasty but don’t be fooled – inside she was a runny, soupy mess…obviously I missed my calling as a food stylist though!

Apple Pie

I wanted to share this not only because I truly do think the flavours of this recipe are great but also because who doesn’t love a good food fail!. I also don’t want to make it appear that everything I make is always amazing and delicious, and that I poop rainbows (ouch!). This is not the case! I have made many ‘Pinterest fails’ and my poor fiancé has had to force down more than his share of recipes gone awry (usually dosed in hot sauce because that is what I do when I don’t know what to do).  Sometimes you just have to say, “screw this, I’m ordering pizza” and that is more than OK!

Despite my baking shortcomings I still believe this pie could be da bomb so after consulting with my baker extraordinaire pal the Edible Woman I have come up with this revised recipe that will warrant you significantly better results.

For Bourbon Molasses Apple Pie 2.0 you’ll need:

  • 1 box Pillsbury Pie Crust
  • 4-5 Apples, Granny Smith is traditional but any tart/sour apple is good, thinly sliced
  • 2/3 Cup Brown Sugar
  • ¼ c Milk
  • 2 oz. Bourbon
  • 2 Tbsp Molasses
  • 1 Tbps corn starch (this is where I went wrong, I used flour originally and not enough of it!)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • Pinch of salt
  • 1 Beaten Egg

Preheat your oven to 400 degree.

Thinly slice your apples (you can peel them if you want, I don’t bother because I’m lazy), then whisk the sugar, milk, bourbon, corn starch, spices, and salt together in a bowl. Add the apples to the mixture and toss to coat.

Next prep your pie dish, I like to grease mine up a little just in case and then lay in your pie crust. Gently form the pie dough to the dish and then fill that with your apples.

For the pie crust you can either cover the apples completely with the dough, crimping the edges and slicing in a few ‘vents’ or you can try the lattice style pie crust that I did – here are some great step by step instructions!

Lastly you need to brush your pie with the beaten egg – this will help the dough really crisp up and turn that beautiful golden brown colour. Pop your pie in the oven for 35-45 minutes until the crust is browned and the filling is bubbly.  Make sure you let this guy cool for a while; this will also help all the juices ‘tighten up’ a little so when you slice into it you don’t have the same heartbreaking disappointment I had.

I like to serve my apple pie with a scoop of vanilla ice cream AND a slice of cheddar cheese…you heard right, cheddar cheese. The cheese is something I picked up from my days working as a server at an old folks home  so I guess it’s a little old school but I tell ya – Grandma knows a thing or two about whipping up an apple pie so don’t question that shit!



Meatless Monday: The BEST Baked Falafel

I know what you’re thinking, “really Linds…the best baked falafel…the best?” Yes, THE BEST falafel I have ever put in my mouth – don’t patronize me!

Before this recipe I wouldn’t have said I was a big fan of falafel. When I’d tried it in the past I would find it dry and not particularly flavourful unless it was dosed with tzatziki. But one day I came across this recipe from How Sweet Eats and I don’t know what came over me but I just felt like this was IT, the falafel I’d be waiting for my entire life…and I was right! This is some life changing falafel!


Even if you think you don’t like falafel give this recipe a go – it’s quick and actually kind of fun to make AND you can make a super cool falafel ‘bar’ like I did and have some fun building your own delicious falafel sandwiches. Here’s what you need for this home run Meatless Monday dish:

For the Falafel:

  • 2 (14 oz) Cans of Chickpeas, drained and rinsed
  • 3-4 Cloves of Garlic, roughly chopped
  • 4 Green Onion, roughly chopped
  • 1 Large Egg
  • 1 Lemon, zest and juice
  • Big Handful of Parsley
  • Big Handful of Cilantro (could use mint instead if you’re not into cilantro)
  • 1 Tbsp EVOO
  • ½ tsp Cumin
  • ¼ tsp Cayenne
  • Salt and Pepper, to taste
  • ¼ c Whole Wheat Flour
  • 1 tsp of Baking Powder

For the Falafel Bar:

  • Mini Pita Pockets
  • Feta
  • Romaine Lettuce, shredded
  • Tomato, sliced
  • Cucumber, sliced
  • Red Bell Pepper, Sliced
  • Tzatziki
  • Hummus

Alright, that might seem like a lot of ingredients but it’ll be totes worth it, I promise!

Preheat your oven to 425 degrees.

Throw your chickpeas, green onions, garlic, egg, lemon zest and juice, oil, herbs and spices into a food processor or blender and pulse until you get a crumbly mixture that still has some chunkiness to it. Add to that half of the flour and baking powder and pulse until combined then toss in the rest of the flour and baking powder whizzing everything up until smooth-ish, you can also leave this a little chunkier if you prefer.

Now all you do is line a baking sheet with foil or parchment and form the mixture into balls with your hands (I used a super heaping tablespoon amount) – this is messy so take of your jewelry and enjoy it! If you have the time I like to chilled the formed falafel in the fridge for 15-20 minutes so they can firm up a bit (this is also a great opportunity to fix yourself a cocktail) but if you’re short on time you can skip this step.

Now bake these guys for about 10 minutes per side, I like them to have a nice crisp on the outside so to help them brown up a little more I drizzle with some EVOO before I pop them in the oven.

falafel bar

While the falafels are baking you can cut up and arrange your accoutrements and then serve with the warm falafel.


Make Ahead Healthy Egg White Breakfast Bagel

They say a meal without alcohol is…breakfast – this is sad but true (generally)! Despite this, I am a HUGE breakfast fan and I am a little obsessed with make ahead, grab and go type breakfasts. I love being able to prep an entire weeks’ worth of breakfasts on a Sunday and get a little extra beauty sleep during the week.

I’m always looking for fast, healthy, easy, delicious breakfast options and my latest creation, the Healthy Egg White Breakfast Bagel checks all the boxes!

Breakfast Bagel

Here’s how to make an entire weeks’ worth of breakfasts for two people in less than an hour! You’ll need:

  • 10 Weight Watchers Whole Wheat Bagels or Dempsters Thin Bagels (hey, they’re ‘healthy’ after all)
  • 1 lg. Carton of Egg Whites
  • 1 Package of Laughing Cow “Cheese” (I used the jalapeno flavour…zesty)
  • 1 Bag of Spinach
  • 2 Tomatoes, sliced in half moons
  • 1 Cucumber, sliced in half moons
  • Donut Pan (yes, that is a real thing) or 9”x13” type of baking pan

Preheat your oven to 400 degrees.

Fill you donut pan (or regular baking pan) with some eggs white. How much you fill it is really up to you, the eggs won’t puff up very much so pour in enough egg white to reach your desired thickness of baked egg…which sounds gross somehow…but it will be delicious! Season your eggs with salt, pepper, whatever you like and DO NOT forget to grease your pan with EVOO – these eggs are not going to want to come out of your pan so you really need to make sure you’ve got some oil in there!

Bake your eggs for about 10 minutes, until they are set/not very jiggly.

While you’re waiting for you oven to preheat/eggs to bake you can prep your veggies, slice the tomato and cucumbers, and start toasting your bagels.

Once you have a toasted bagel you can start to assemble. I spread both sides with some if the Laughing Cow “Cheese” and then layer some spinach and tomato on the bottom side of the bagel. On the top side of the bagel I put down a few of the cucumber slices and season all that with a small pinch of salt and pepper. Once you’ve gotten your eggs out of your pan (if using the donut pan I used a small spoon to help wedge mine out. If using a regular pan just cut the egg into 10 even pieces and remove with a flipper type utensil) place them on top of the tomato and top off with the other half of the bagel. Repeat 9 times! I wrap each one in tin foil (sorry environment) and store in the fridge all week for a quick, delicious, and filling breakfast.

Happy Friday Ya’ll, Cheers!