Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

Vegetarian Spaghetti Bolognese

Spaghetti Bolognese is one of those classic dishes that is on a pretty consistent rotation at our house. So in an effort to switch it up, I decided to test out the recipe using lentils instead of ground meat.

Whether you’re vegetarian or just looking to increase plant-based recipes in your repertoire, this one is a winner! 

To be honest you don’t even need to have this with pasta – it’s great on its own like a stew, over roasted broccoli or cauliflower, or with sauteed greens. You could even just swap out the traditional pasta for zucchini noodles instead.

Sometime we steer clear of lentils because of the impression that they take a long time to cook – but these little green ones only need around 25 minutes, which pairs perfectly with the time needed to cook the sauce.


Vegetarian Spaghetti Bolognese

Prep Time 15 mins
Cook Time 45 mins
Course Main Course
Servings 4 servings


  • 240 g Green Lentils
  • 1 L Vegetable Broth (or chicken broth if not strict vegetarian)
  • 1 large Onion diced
  • 2 large Carrots diced
  • 3 stalks Celery diced
  • 4 cloves Garlic minced
  • 1 tbsp Olive Oil extra virgin
  • 500 mL Tomato Puree
  • Sea Salt to taste
  • Pepper to taste
  • 400 g Pasta of choice
  • Parmesan Cheese optional, for garnish
  • Fresh Basil optional, for garnish


  • Put lentils and broth in a medium sized pot, keeping around 80mL (1/3 cup) of the broth aside. Bring to a boil, reduce heat and simmer for around 25 minutes.
  • While the lentils are cooking, in a large frying pan over medium heat warm the olive oil. Add in the onions and cook for several minutes until fragrent.
  • Add the carrots, celery, and garlic to the pan with the onions. Cook, covered, until vegetables are soft, stirring occassionally, around 20-25 minutes.
  • When lentils are cooked, drain, then add to the frying pan with the vegetable mixture.
  • Add the tomato puree and remaining broth to the pan and mix well. Reduce heat to low and let cook, covered, stirring often, while preparing the pasta.
  • Cook pasta following package instructions. When draining, save some of the leftover pasta water.
  • If the sauce is too thick for your liking, stir in the pasta water, 30mL at a time until thin enough (generally no more than 120mL otherwise it could become too diluted).
  • Served with fresh, grated parmesan or fresh basil leaves. Enjoy!


This dish would be great with zucchini noodles! If using regular pasta be careful not to go overboard with the serving size as, thanks to the lentils, the sauce is very filling.
Keyword Dairy Free, Gluten Free, Vegan, Vegetarian
Summer Garden Salad

Summer Garden Salad

Summer Garden Salad

This salad is pretty straightforward and simple. I wanted to show you just how easy it can be to throw together a delicious, flavourful salad with easy ingredients that you probably have in your fridge, or maybe even in your garden!

Right now this produce is all in season, and as you may have heard from me before, eating in season means having produce that is more nutrious and full of flavour than its off-season counterparts.

So whether you get your ingredients out of your garden, from the farmers’ market, or the grocery store, I hope you enjoy the fresh taste of summer!

Summer Garden Salad

Prep Time 20 mins
Cook Time 15 mins
Course Main Course, Salad
Servings 2 people


  • 100 g Mixed Greens
  • 1 large Tomato chopped
  • 1/2 Cucumber chopped
  • 12 Raw Green Peas
  • 1 Peach halved, pit removed
  • 1 tsp Olive Oil extra virgin
  • 50 g Goat Cheese
  • 2 portions Protein of Choice salmon, grilled chicken, egg, etc.


  • 3 tbsp Olive OIl extra virgin
  • 1 tbsp Balsamic Vinegar
  • 1/4 tsp Dijon Mustard
  • Sea Salt & Pepper to taste


  • Cook your choice of protein. This could be done in advance or while assembling the rest of the salad. (For salmon, season with a dash of sea salt and pepper. Cook for 15 minutes in a lined baking dish in an oven pre-heated to 180C/360F.)
  • Warm a grill-pan over medium-high heat and brush with olive oil. Grill peach, cut-side down, for 3-5 minutes.
  • In a bowl or airtight jar, combine all dressing ingredients and mix (or shake) well until fully combined.
  • Assemble all salad ingredients over a bed of mixed greens. Top each with 1-2 tbsp of salad dressing. Enjoy!
Keyword Dairy Free, Gluten Free, Paleo, Salad, Vegetarian
Lemon Cod en Papillote with Bok Choy and Tomatoes

Lemon Cod en Papillote with Bok Choy and Tomatoes

The name might make this dish sound a bit fancy and complex, but actually it’s incredibly simple!

En papillote refers to the way the fish is cooked, in a package made from parchment paper. The package locks in all the moisture, allowing you to get a beautifully moist filet of cod and bok chow with the lemony flavour throughout.

This is a simple dinner that you can easy prepare in advance, package up and store in the fridge for a day, and then just slide into the oven when you’re ready for dinner. The tomatoes cook alongside the fish so it’s a one pan and done kind of meal. Perfect for a busy weeknight!

It’s also still tasty as leftovers, so I like to double the portion so that my lunch the next day is already prepared in advance.

Lemon Cod en Papillote with Bok Choy and Tomatoes


  • 400g (0.9lb) cod filets

  • 2 heads bok choy

  • 16-20 vine tomatoes

  • 1 lemon, thinly sliced

  • 30mL (2 tbsp) olive oil

  • garlic powder, sea salt, and pepper to taste

Pre-heat oven to 180C / 360F.

In a square of parchment paper lay out the leaves of one half of a head of bok choy.

On top of the bok choy, lay one cod filet. Drizzle with olive oil and season with garlic powder, sea salt, and pepper. Top the cod filet with two slices of lemon.

Fold over the parchment paper on the short ends of the cod. Bring the paper on the long sides together and crunch together and down to seal the package. 

Repeat for remaining bok choy and cod filets. Place individual packages side-by-side on a baking tray.

On a second, parchment paper lined baking tray, lay out the vine tomatoes. Drizzle with olive oil and season with garlic powder, sea salt, and pepper.

Place both baking trays in the oven and bake for 18 minutes. Cod is cooked through when meat is white and opaque. Be careful when opening the packages as the hot steam will escape.

Plate up and enjoy!

Serves 4

Italian Herb Meatballs with Zoodles

Italian Herb Meatballs with Zoodles

On top of spaghetti, all covered with cheese…

I hope I’m not the only one who gets that song stuck in my head when eating noodles and with meatballs!

I love this recipe because it’s super easy to put together and packs in a lot of flavour. At the same time, it still feels relatively light since the regular pasta noodles are replaced with zucchini.

That being said, you could definitely replace the zoodles with whatever type of noodle you are craving in the moment! Sweet potato, carrot, or butternut squash would all go well, and of course you can always just make regular pasta.

This reheats well, so go ahead and make extras to have for lunch the next day!

Italian Herb Meatballs with Zoodles


  • 500g (1.1 lb) ground pork

  • 15mL (1 tbsp) parsley

  • 15mL (1 tbsp) basil

  • 10mL (2 tsp) oregano

  • 5mL (1 tsp) garlic powder

  • pinch each of sea salt, pepper, paprika


  • 2 small onions, diced

  • 2 garlic cloves, minced

  • 500mL (2 cups) tomato puree

  • 15mL (1 tbsp) olive oil

  • 5mL (1 tsp) oregano

  • 5mL (1 tsp) parsley

  • 5mL (1 tsp) basil

  • sea salt & pepper to taste


  • 3 zucchini’s, spiralized into noodles

  • 15mL (1 tbsp) olive oil

  • pinch of sea salt

Begin by chopping onions & garlic, and spiralizing the zucchinis.

In a medium sized bowl, mix together all meatball ingredients (it’s easiest to use your hands!). Roll into golf ball sized meatballs; recipe should yield around 16 balls. Set aside.

Warm the olive oil in a large frying pan over medium heat. Add in onions and garlic and sauté until onions are soft.

Push onions & garlic to the sides of the pan and place in the meatballs. 

Cook meatballs for roughly 12 minutes, rotating the meatballs every 3 minutes so all sides cook evenly.

Add the tomato puree and all remaining sauce seasonings to the pan, and stir to combine with meatballs, onions, and garlic. Simmer on low heat while you cook the noodles.

In a second frying pan, warm the olive oil and add in the zucchini noodles. Sauté for around 5 minutes, tossing the noodles regularly to cook evenly. Noodles should be soft, but still firm (not mushy!)*

Plate up! Make a nest with the noodles on your plate and top with meatballs and sauce. Enjoy!

* Alternatively, you can cook the noodles directly in the pan with the sauce (if your pan is big enough). The noodles will still release some moisture, so you may end up with a thinner sauce. 

Serves 4

Stuffed Chicken Breast with Herb Potatoes & Salad

To be honest, in our house we aren’t the biggest fans of chicken breast. It can be tricky to cook it completely but not totally dry it out.

Luckily this recipe, where the chicken is stuffed with a combination of feta and sun-dried tomatoes, helps the chicken keep some of that moisture locked in. And it pairs perfectly with the herb potatoes and a fresh salad!

Not to mention it’s a fairly quick and straight forward dinner recipe to prepare.

Keep in mind that the salad dressing given will create a full cup – so far more than what you would need for the portions of this dinner. But it stores really well in the fridge so you can continue to use it throughout the week!

Stuffed Chicken Breast with Herb Potatoes & Salad


  • 4 chicken breasts

  • 100g (3.5oz) feta

  • 100g (3.5oz) sun-dried tomatoes (look for ones packed in just olive oil & herbs)

  • 5mL (1 tsp) olive oil


  • 350g (12oz) white potatoes peeled and cubed (2 cm)

  • 15mL (1 tbsp) olive oil

  • 2mL (½ tsp) thyme

  • 2mL (½ tsp) rosemary

  • 1mL (¼ tsp) sea salt

  • 1mL (¼ tsp) pepper


  • 100g (3.5oz) mixed greens

  • 300g (10oz) seedless grapes, halved

  • 125mL (½ cup) chopped walnuts

  • 30mL (2 tbsp) pumpkin seeds

Salad dressing (makes 250mL / 1 cup)

  • 180mL (¾ cup) olive oil

  • 60mL (¼ cup) balsamic vinegar

  • 5mL (1 tsp) Dijon mustard

  • pinch of sea salt & pepper

  1. Pre-heat oven to 180C / 360F.

  2. Slice the chicken breasts in half lengthwise to butterfly the filet, not cutting all the way through, leaving a centimeter uncut. Lay the chicken open like a book.

  3. Brush the insides of the chicken breast with olive oil. On one side spread out sundried tomatoes and top with crumbled feta.

  4. Fold back over the second side of the chicken breast. Place the chicken on a lined baking sheet.

  5. In a medium sized bowl, toss the cubed potatoes with the olive oil, herbs, sea salt, and pepper. Spread the potatoes evenly across a second lined baking sheet.

  6. Bake both the chicken and the potatoes in the oven for 30 minutes. Centre of chicken should no longer be pink. The potatoes should become golden brown.

  7. To make the salad dressing, in a sealable jar or shaker, combine the olive oil, balsamic vinegar, Dijon mustard, sea salt, and pepper. Shake well to combine. Store leftovers in an airtight container in the fridge. One serving is roughly 15mL / 1 tbsp.

  8. In a large salad bowl, mix together the greens, grapes, walnuts, and pumpkin seeds. 

  9. Plate up with one chicken breast, a quarter of the potatoes, and a serving of salad each. Enjoy!

Serves 4

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