Butternut Squash Lasagna {Recipe}

Okay folks, ask and you shall receive. I’ve now pretty much perfected this dish to my own preferences, but obviously, you can do whatever you want with it. While I use spinach, you can always sub for kale. I wouldn’t sub the butternut squash though – there’s really nothing like it.  If you’re in England,…

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Savoury Hidden Veggie Potato Pancakes {Toddler Approved}

I’ve been making these veggie filled pancakes since little guy started eating real food. They’re very nutritious and very filling. I usually like to make enough for the both of us because it’s so yummy! Tips: remove all water from veg before mixing together. You can do this by placing in a cheese cloth or…

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Easy Baked Eggplant Parmesan {Martha Stewart’s Recipe}

During the holidays I prepared two batches of eggplant parmesan. I baked one immediately and froze the other after the baked eggplant slices had cooled to room temperature. Both tasted absolutely delicious. This recipe avoids having to fry the eggplant slices which makes it mess free and much healthier. Win, win!  Tisha’s Tips: This quick…

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Tasty Tuesday: Peanut Sauce Noodles with Sautéed Veggies.

Last week I had made Vietnamese spring rolls because it was hot and I was craving flavour without having to cook under heat. I made a lot of peanut sauce and having some left over the next day, I decided to make peanut sauce noodles. It was so good, and I barely had to cook…

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