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Ham and Red Bean Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly, dreary Tuesday evenings when I found myself staring blankly into the fridge, hoping for dinner inspiration to magically appear. The kids were grumbling about homework, and my partner was running late from work—classic weeknight chaos. The answer to my dinner dilemma came in the form of a half-eaten ham from Sunday’s roast, sitting lonely on the shelf. I decided to whip up a comforting pot of Ham and Red Bean Soup, a dish I love for its ability to transform leftovers into a cozy, steaming meal. This soup not only warms you from the inside out, but it also fills your kitchen with the aroma of home-cooked goodness. Plus, it’s one of those recipes where the ingredients do most of the work for you, simmering away until dinner time.

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What You’ll Need

This ingredient list is a gentle reminder that sometimes the best meals come from what’s already in your pantry and fridge.

  • Reserved green leek top
  • Thyme sprigs
  • Bay leaf
  • Coriander seeds
  • Black peppercorns
  • Cumin seeds
  • Olive oil
  • Diced carrots
  • Diced celery
  • Garlic
  • Tomato paste
  • Red beans
  • Cooked diced smoked bone from ham
  • 3 cups cooked diced ham
  • Ground chipotle chile powder
  • Salt and pepper
  • Water

How to Make Ham and Red Bean Soup

  1. Start by taking those fragrant thyme sprigs and a bay leaf, and wrapping them securely with the reserved green leek top. Tie it tightly with butcher’s twine—it should look like a tiny herb burrito.
  2. Next, gather your coriander seeds, peppercorns, and cumin seeds. Place them in the center of a coffee filter or a small piece of cheesecloth, and make a spice bundle by tying it with butcher’s twine.
  3. In a large stockpot, heat some olive oil over medium heat. Add the leeks, carrots, and celery, and sauté for about 5 minutes until they’re softened and releasing a sweet, earthy aroma.
  4. Toss in the garlic and let it sauté for another minute, followed by the tomato paste. Stir it around for another minute; you want the paste to coat the veggies and deepen in color.
  5. Add the red beans, ham bone, the herb bundle, and the spice bundle. Pour in enough water to cover everything, and bring the pot to a gentle boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Let it simmer for 1 hour.
  6. After an hour, add the diced ham and the ground chipotle chile powder. Stir it all together and let the soup simmer for another 1½ to 2 hours, until the beans are soft and just beginning to break open, releasing their starchy goodness into the broth.
  7. Before serving, taste and adjust the seasoning with salt and pepper as needed. Remove the ham bone, pulling any remaining meat from it and returning it to the pot. Discard the herb bundle and spice bundle.
  8. Ladle the steaming soup into bowls and enjoy the cozy comfort of a simple, satisfying meal.

Cook’s Notes

This soup is pretty forgiving, which is a blessing on busy nights. You can prepare the herb and spice bundles in advance, making the actual cooking a breeze. The soup keeps well in the fridge for up to three days and, like most soups, tastes even better the next day as the flavors meld. If you’re thinking long-term, this soup freezes beautifully for up to three months—just omit the potatoes if you decide to add them, as they tend to get grainy after freezing.

Make It Your Own

Here are a few ideas to put your own spin on this classic:

  • Swap the ham for crispy tofu cubes if you’re looking for a vegetarian option. Just skip the ham bone and increase the cumin for a smoky flavor.
  • Add some diced potatoes or sweet potatoes an hour before the soup is done for an extra hearty version.
  • Throw in a handful of chopped kale or spinach in the last 10 minutes of cooking for a pop of green and a boost of nutrients.
  • If you like it spicy, increase the ground chipotle chile powder or add a diced jalapeño along with the garlic.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s truly something magical about turning a leftover ham into a bowl of comfort, and I can’t wait to hear your spin on it. Happy cooking!

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Avocado Egg Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

There’s something about a Saturday morning when I’m craving something simple yet satisfying, and this avocado egg salad hits just the right spot. Last week, I found myself staring into the fridge, half-awake and in dire need of coffee, when I realized I had everything I needed for a quick, hearty brunch. This recipe is a lifesaver for lazy mornings or when you just need something nourishing but don’t want to spend an hour in the kitchen. With creamy avocado and the perfect hint of spice from the scotch bonnet pepper, it’s a fresh take on a classic. Plus, you can have it ready in under 30 minutes. Trust me, you’ll want to keep coming back to this one.

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What You’ll Need

Chances are you already have most of this in your pantry or fridge, making it a breeze to whip up without a grocery run.

  • 4 large eggs
  • 1 ripe avocado pear
  • 1 lemon
  • 1/2 teaspoon black pepper
  • 1 small seasoning cube
  • 1 small scotch bonnet pepper
  • 4 slices of whole wheat bread

How to Make Avocado Egg Salad

  1. Boil your eggs in a pot of water for about 10 minutes until they’re hard-boiled. Once cooked, immerse them in cold water to cool. This makes peeling a breeze.
  2. While the eggs cool, peel your avocado and mash it in a large bowl until smooth but with a few chunks for texture.
  3. Cut your lemon in half and squirt the juice over the mashed avocado. This keeps it from browning and adds a nice tangy kick.
  4. Once the eggs are cool, peel and chop them into bite-sized pieces, then add them to the avocado mixture.
  5. In a small bowl, mix the black pepper, crumbled seasoning cube, and finely chopped scotch bonnet pepper. Adjust pepper to taste if you’re not into too much heat.
  6. Add the spice mixture to your avocado and egg and gently combine until everything is well mixed.
  7. Toast your whole wheat bread until crisp and golden. The aroma alone will make your mouth water.
  8. Roll over the toasted bread with a rolling pin, cut the edges off for a neat presentation, and serve with a generous helping of the avocado egg salad on top.

Cook’s Notes

Here are a few nuggets of wisdom to keep in mind while making this dish:

  • If your avocados are slightly underripe, you can microwave them for 30 seconds to soften.
  • Scotch bonnet peppers pack a punch, so handle them carefully if you’re not a heat enthusiast. You can always start with half and add more to taste.
  • This salad can be made a few hours ahead of time. Just cover it tightly with plastic wrap to keep the avocado from browning.
  • Leftovers can be stored in an airtight container in the fridge for a day, although it’s best enjoyed fresh.

Make It Your Own

  • Swap the whole wheat bread for a crusty baguette or sourdough for a different texture.
  • Replace the scotch bonnet with jalapeños if you prefer a milder heat.
  • Add a handful of cherry tomatoes, halved, for a burst of freshness.
  • Mix in a spoonful of Greek yogurt for a creamier texture and a hint of tang.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy your meal, and remember, the best recipes are those you make your own.

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One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where I was juggling a dozen things—work deadlines, a last-minute school project, and the usual life chaos. That’s when I stumbled upon the idea of making soup, a comforting pause in a hectic day. But I wanted something versatile enough to please everyone’s different tastes at home. Enter: One Soup, Two Ways. This recipe is like a choose-your-own-adventure book from my childhood, letting you decide between a comforting chunky vegetable soup or a smooth, creamy version. Perfect for when you want a warm hug in a bowl or to impress your family and friends without breaking a sweat. Plus, it’s one of those recipes where I bet you already have most of the ingredients lying around, so no emergency grocery runs are needed.

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What You’ll Need

You might be amazed at how these pantry staples transform into something delicious and heartwarming!

  • Olive oil
  • Garlic (because everything good starts with garlic, right?)
  • Onion
  • Carrots
  • Celery
  • Salt
  • Canned tomato puree
  • Canned corn
  • Chicken broth
  • Canned beans
  • Dried herbs like thyme
  • Whole cooking cream (for the creamy version)
  • Turmeric

How to Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

  1. Heat a drizzle of olive oil over medium-low heat in a soup pot that’s big enough to hold all the goodness you’re about to create.
  2. Sauté the garlic, onions, carrots, and celery in the pot. You want that garlic to get fragrant and the onions to turn translucent while the carrots and celery soften up, about 10 minutes.
  3. Sprinkle in the salt, give it a good stir, and cover the pot to let those veggies sweat it out.
  4. Pour in the tomato puree and canned corn, stirring them in well. Let that mixture cook for a few minutes until the tomato puree deepens in color.
  5. Add the chicken broth and turn the heat to high. Bring it all to a rolling boil, which infuses the flavors beautifully.
  6. Stir in the canned beans and dried herbs, feeling free to add a pinch more if you’re feeling adventurous. Let it simmer for a few more minutes.
  7. Here’s where you choose your path: For chunky soup, simply ladle it into bowls. For the creamy version, remove the pot from heat, stir in the whole cooking cream, and use an immersion blender to blend until smooth and velvety.
  8. Sprinkle turmeric over both versions for a pop of color and a hint of earthiness. It’s like the finishing touch that makes everything special.

Cook’s Notes

  • This soup is a great “clean out the fridge” meal. Toss in any leftover veggies you’ve got on hand.
  • Store leftovers in the fridge, in an airtight container, for up to 3 days. Reheat on the stove over low heat until warmed through.
  • If you want to make it ahead, just stop before adding the cream and blend. The chunky version freezes like a charm!

Make It Your Own

  • Swap out the chicken broth for vegetable broth to keep it vegetarian-friendly.
  • Use crispy tofu instead of beans for a plant-based protein option.
  • Add a dash of hot sauce or chili flakes for a spicy kick.
  • Incorporate some cooked pasta or rice for a heartier meal.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re slurping the chunky version or savoring the creaminess, enjoy every spoonful. Happy cooking!

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Cinnamon Sugar Fried Apples | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesday evenings where everything felt a little upside down. My oven was on the fritz, my dinner plans had gone awry, and yet, that familiar sweet craving hit me like clockwork. As I rummaged through my pantry, the thought of something warm and comforting felt like the perfect antidote to my topsy-turvy day. Enter, cinnamon sugar fried apples. Not only are these little guys a quick fix for any sweet tooth, but they also bring a cozy vibe that feels like a warm hug on a plate. And honestly, who doesn’t love a recipe that transforms humble ingredients into something downright delicious?

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What You’ll Need

This recipe is all about simplicity — chances are you’ve got most of this in your kitchen already. Here’s what you’ll need:

  • All-purpose flour
  • Apples (crisp varieties like Granny Smith or Honeycrisp work great!)
  • Brown sugar
  • Cinnamon
  • Eggs
  • Granulated sugar
  • Lemon zest
  • Milk
  • Oil (for frying)
  • Salt
  • Unsalted butter

How to Make Cinnamon Sugar Fried Apples

  1. In a large bowl, whisk together the all-purpose flour, a pinch of salt, granulated sugar, milk, lightly beaten eggs, lemon zest, and melted unsalted butter until the batter is smooth to the touch. Cover the bowl with plastic wrap and let it rest for 30 minutes to ensure the flour fully hydrates and the flavors meld beautifully.
  2. While the batter is resting, core and slice your apples into 1 cm thick rings. Aim for even slices as this will help them cook uniformly. Set them aside and start heating the oil in your preferred frying vessel over medium heat.
  3. Once your batter has rested and your oil is shimmering and ready, dip each apple slice into the batter, allowing any excess to drip back into the bowl. Gently lay the slices into the hot oil.
  4. Fry the apple slices until they are golden and fragrant, about 2-3 minutes per side. You’ll know they’re ready when the edges turn a beautiful golden hue and your kitchen is filled with the nostalgic aroma of apples and cinnamon.
  5. As each batch finishes, transfer the fried apples to a plate lined with double-layered paper towels to drain any excess oil.
  6. In a small bowl, combine the brown sugar and cinnamon. Sprinkle this delightful cinnamon sugar mixture generously over the warm apple slices. Serve immediately for that perfect combination of crispy, sweet, and spiced.

Cook’s Notes

Here’s the thing: frying can be a bit of a mess, but it’s so worth it. Make sure your oil is hot enough before dipping in the apples; otherwise, they’ll soak up too much oil and get soggy. A small kitchen thermometer can be handy if you’re unsure. If you’re planning to make these ahead of time, I’d recommend just prepping the batter and slicing the apples. Frying is best done right before serving to maintain that delightful crispiness. If you do end up with leftovers, a quick reheat in the oven at 350°F should do the trick.

Make It Your Own

Want to put your own spin on these cinnamon sugar fried apples? Here are some fun ideas:

  • Instead of apples, try using firm pears for a slightly different but equally delicious twist.
  • For a nutty crunch, toss in some chopped pecans or walnuts after sprinkling the cinnamon sugar.
  • Want a caramel vibe? Drizzle some homemade or store-bought caramel sauce over the fried apples for an extra indulgent treat.
  • Looking for a boozy kick? Add a splash of spiced rum to the batter for a grown-up version.

If you try this recipe, I’d love to hear how it turns out — drop a comment or tag me in your delicious creations! Whatever you do, make sure to enjoy each crispy, sweet bite. Happy cooking! 🍏✨

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Herb chicken with sweet potato mash and sautéed broccoli | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself frantically rummaging through my pantry, desperately trying to pull a quick dinner together while my kids were on the brink of a full-blown meltdown. You know, one of those evenings when time feels like it’s slipping through your fingers, and everyone is hangry? That’s when I stumbled upon my trusty mixed herb pack and had a lightbulb moment: Herb chicken with sweet potato mash and sautéed broccoli. This dish turned out to be a lifesaver — it’s comforting enough to soothe any midweek chaos but feels just fancy enough to make you proud of your culinary skills. Plus, it’s a breeze to make, with most of the ingredients likely lounging around in your kitchen already.

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What You’ll Need

This ingredient list is refreshingly simple, and chances are you already have most of this on hand. Here’s what you’ll need to whip up this delicious meal:

  • Broccoli
  • Mixed pack of Maggi So Herbs
  • Olive oil
  • Diced russet potato
  • Black pepper and salt
  • Skinless boneless chicken breasts
  • Diced sweet potatoes
  • Unsalted butter

How to Make Herb Chicken with Sweet Potato Mash and Sautéed Broccoli

  1. Preheat your oven to 350°F (180°C) or 320°F (160°C) if you’re using a convection oven. Cook the chicken following the instructions on the herb pack — it’s as simple as it sounds, and your kitchen will soon smell divine.
  2. About 15 minutes before the chicken is done, bring a pot of water to a boil. Toss in the diced russet potatoes and let them cook for 5 minutes. Then add the sweet potatoes and continue boiling until both types of potatoes are tender.
  3. Drain the potatoes and roughly mash them. Add a generous dollop of butter, a pinch of salt, and a sprinkle of black pepper. Mash until everything is smooth and creamy — taste and adjust seasoning if needed.
  4. While the potatoes are doing their thing, heat a splash of olive oil in a pan over medium heat. Add the broccoli and sauté it quickly until it’s tender and vibrant green. Cover to keep it warm and steamy.
  5. Once the chicken is done, take it out of the oven and let it rest for a minute. Carefully cut open the cooking bag and gently tip the contents into a serving dish.
  6. Slice the chicken breasts into chunky pieces, doing your best to keep their original shape. This’ll make for a pretty presentation when served on top of the mash.
  7. To serve, generously pile the mash onto a plate, top it with sliced chicken and any delicious juices from the cooking bag, and add a side of that bright sautéed broccoli. Enjoy!

Cook’s Notes

Here’s the lowdown on making this dish smoothly. First off, when you’re mashing the potatoes, don’t be shy with the butter — it’s what makes the mash indulgently creamy. If you want to make this meal ahead, you can prep the mash and broccoli earlier in the day and just reheat them when you’re ready to serve. The chicken is best cooked fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. Just note that reheated chicken can dry out, so add a splash of water or broth when warming it up.

Make It Your Own

This dish is versatile, so don’t hesitate to put your own spin on it! Here are a few ideas:

  • Swap the chicken for crispy tofu to make it vegetarian. Just coat the tofu in herbs before baking.
  • Add a handful of grated cheese to the mashed potatoes for an extra creamy, cheesy flavor.
  • Throw some sliced almonds or pine nuts into the broccoli for a bit of crunch and nuttiness.
  • Use a mix of sweet and smoked paprika in the potatoes for a smoky kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media. Happy cooking, and may this recipe save your midweek dinner scramble just like it did mine!

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Simple Protein Pancakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

You know those mornings when you hit the snooze button one too many times, and suddenly you’re in a mad dash, wishing breakfast would magically appear? Yep, been there! That’s exactly how I stumbled upon these Simple Protein Pancakes. I was running late for a Saturday brunch with friends, craving something hearty yet wholesome. What I love about this recipe is how it comes together in a flash—just a quick blend, pour, and flip—but the end result feels like a treat. It’s perfect for lazy weekend mornings or even a speedy weekday breakfast when you need something filling yet fuss-free. Bonus: they’re nutritious and satisfyingly delicious, so you won’t even feel guilty drizzling on a bit of maple syrup. Jump to Recipe

What You’ll Need

This recipe is a pantry rescue mission! Chances are you already have most of these ingredients on hand, which means fewer grocery runs and more relaxed mornings.

  • 1 banana, ripe and full of natural sweetness
  • 2 eggs, because binding is key
  • 1/2 cup of oats, to keep you energized
  • 1/4 cup of greek yogurt, adds creaminess and protein
  • 1/2 cup of almond milk, or your favorite plant-based alternative
  • 1 scoop of Premier Protein powder, vanilla flavored for that extra protein punch
  • 1 teaspoon of vanilla extract, pure magic in a bottle
  • 1 teaspoon of baking powder, for a bit of lift

How to Make Simple Protein Pancakes

  1. Start by gathering all your ingredients. Toss the banana, eggs, oats, greek yogurt, almond milk, Premier Protein powder, vanilla extract, and baking powder into a blender. Blend for about a minute until you get a smooth, well-mixed batter.
  2. Let the pancake mixture sit for a couple of minutes. This allows the batter to thicken slightly, thanks to the oats soaking up some liquid.
  3. Meanwhile, heat your skillet over medium-high heat. You want it nice and hot before you pour the batter, so those pancakes get that delightful golden crust.
  4. Pour small amounts of batter onto the hot skillet. Watch for those small bubbles along the edges, your cue that it’s time to flip. This usually takes about 2 minutes.
  5. Flip the pancakes carefully and let them cook for another minute or two on the other side until they’re golden and cooked through.
  6. Stack the pancakes high, and top with your favorite fruits, nuts, or a drizzle of maple syrup for that breakfast bliss.

Cook’s Notes

These pancakes are forgiving, so don’t stress if your banana is more green than yellow. Just add a smidge of honey or maple syrup to the batter for sweetness. If you’re planning ahead, the batter can be made the night before and kept in the fridge. Just give it a good stir before using. Leftovers (if any!) keep well in the fridge for a couple of days and reheat beautifully in a toaster for a quick breakfast. Avoid over-blending to keep the batter from getting too thin.

Make It Your Own

  • Swap the almond milk for coconut milk to add a tropical twist.
  • If you’re out of oats, try using whole wheat flour for a similar hearty texture.
  • For a chocolatey version, add a tablespoon of cocoa powder and a handful of chocolate chips—your inner child will thank you!
  • Switch out the banana for half a cup of pumpkin puree and a dash of cinnamon for a fall-inspired flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! These pancakes have become a staple in my morning routine, and I hope they bring a little joy to your table, too. Happy flipping!

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Peach Pie | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesdays when everything felt like it was going sideways. You know the type—emails piling up, a to-do list that looks like a novel, and somehow, the cord to my headphones decided to have a secret life of its own. All I wanted was to escape into a little slice of comfort, and that’s when it hit me: Peach Pie. Not just any peach pie, but a delightfully simple one that could come together faster than you can say “midweek madness.” This pie is my sweet escape—comforting and a little indulgent but totally achievable even when time isn’t your friend.

The true magic of this pie is in its simplicity. A buttery crust that you don’t have to fuss over, juicy peaches that make you wish summer could last forever, and a creamy filling that lends the whole thing an air of sophistication without needing a culinary degree. Trust me, once you’ve savored a slice, you’ll see why this recipe is a keeper.

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What You’ll Need

This recipe might just be your new pantry hero because chances are, you already have most of these ingredients.

  • Pastry crust – Store-bought or homemade, your call!
  • Cut up peaches – Fresh is fantastic, but canned works too.
  • Brown eggs
  • Almond paste – Adds a subtle, nutty depth.
  • Brown sugar
  • Heavy cream
  • Vanilla extract

How to Make Peach Pie

  1. Preheat your oven to 375°F (190°C). This is crucial for getting that crust just right.
  2. Roll out your pastry crust and gently lay it into a 9-inch pie plate. Be kind to it—no one likes a torn crust! Lightly poke the base with a fork.
  3. Pop the crust into the oven for a quick prebake, about 8 minutes. This gives it a head start so it won’t turn soggy later on. Once it’s lightly golden, remove and let it cool slightly.
  4. In a large mixing bowl, whisk together the eggs, almond paste, heavy cream, brown sugar, and vanilla extract until smooth. You’re looking for a fragrant, creamy mixture that’s just begging to be poured.
  5. Layer your cut-up peaches evenly over the prebaked crust. Feel free to sneak a few bites; it’s part of the process!
  6. Pour the creamy egg mixture over the peaches, making sure everything is nicely coated.
  7. Lower the oven temperature to 350°F (175°C) and bake the pie for about 45 minutes, or until the center is set and firm. The edges should be bubbling and the top should have a lovely golden hue.

Cook’s Notes

Alright, here’s the thing. This pie is pretty forgiving, but a few tips will make your life easier. When prebaking your crust, keep an eye on it—every oven has its quirks, and a few extra minutes can make the difference between golden and overdone. If your almond paste is a little tough to mix, try grating it first. It’ll blend like a dream. And about those peaches: if you’re using canned, just make sure to drain them well. We’re aiming for juicy, not soggy.

The pie is best enjoyed the day it’s made, but it’ll keep in the fridge for up to 3 days. Reheat it gently, or savor it cold—it’s surprisingly good that way.

Make It Your Own

This pie is a blank canvas, ready for your personal touch. Here are a few ideas to get your creativity flowing:

  • Swap the almond paste with lemon zest for a refreshing citrus twist.
  • Add a splash of bourbon to the filling for an adult version of this classic.
  • Top the finished pie with a handful of crushed walnuts for a bit of crunch.
  • Mix in a cup of fresh raspberries with the peaches for a berry-peach fusion.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Remember, pie is one of those things that brings a bit of magic to even the most mundane days, so get baking and enjoy every crumb.

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Coconut and Whole Wheat Chicken Tenders | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into my pantry, half-hungry and half-hoping for inspiration to strike. The kids were asking for chicken nuggets, and I was craving something a little more grown-up but still easy to whip up on a weeknight. That’s when I remembered these Coconut and Whole Wheat Chicken Tenders. They’re like a tropical vacation for your taste buds and so much better than any fast-food version. Crispy on the outside, juicy on the inside, and with a hint of coconut that makes you feel like you’re doing something special. Plus, they’re baked, not fried, so you can feel a bit virtuous while indulging. Seriously, these are a must-try for anyone looking to jazz up their dinner routine without spending hours in the kitchen. Jump to Recipe

What You’ll Need

The beauty of this recipe is that it’s simple yet flavorful, and chances are you already have most of these ingredients at home.

  • Chicken tenders – the star of the show
  • Egg whites – to give that perfect coating
  • Unsweetened coconut – for that tropical flair
  • Whole wheat bread crumbs – for a hearty crunch

How to Make Coconut and Whole Wheat Chicken Tenders

  1. Preheat your oven to 350 degrees Fahrenheit. There’s nothing like a warm oven ready to welcome a new creation!
  2. Dip each chicken tender into a bowl filled with egg whites, ensuring it’s fully coated. The egg whites are the glue that will hold the crunchy magic together.
  3. In another bowl, mix the whole wheat bread crumbs with the unsweetened coconut until they’re evenly distributed. This is where the magic happens, friends!
  4. Roll the egg-coated chicken tenders in the breadcrumb-coconut mixture, pressing gently so it sticks. You’ll know it’s right when they’re wearing their new coat proudly.
  5. Place the tenders on a cookie sheet, making sure they’re not touching. Bake them for 20 minutes, or until the crust is golden and fragrant. Your kitchen will smell amazing!

Cook’s Notes

These chicken tenders are the perfect blend of easy and impressive. Here are a few tips to make sure they turn out perfect every time:

  • If you find yourself without whole wheat bread crumbs, regular breadcrumbs will do, though you’ll miss a bit of that nutty flavor.
  • Make sure your coconut is unsweetened, or you’ll end up with a surprisingly sweet dish that’s not quite what we’re going for here.
  • These tenders are best eaten fresh out of the oven, but you can reheat leftovers in a 350-degree oven for about 10 minutes.
  • Store leftovers in an airtight container in the fridge for up to 3 days. They’re great for a quick lunch the next day!

Make It Your Own

  • Swap the chicken for crispy tofu if you’re looking for a vegetarian option. The texture is amazing and soaks up the flavors beautifully.
  • Try adding a teaspoon of curry powder to the breadcrumb mixture for a spicy twist.
  • Use panko breadcrumbs instead of whole wheat for an extra crispy texture that crunches with every bite.
  • If you’re a garlic lover, add a teaspoon of garlic powder to the bread crumb mix for an additional layer of flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing the joy, after all. Enjoy your tropical escape from the comfort of your kitchen!

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Valentine Hearts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly February evening, and my kitchen is filled with the aroma of something sweet and promising. I had just returned from a hectic day at work, my scarf still draped haphazardly around my neck, when I realized Valentine’s Day was a mere twenty-four hours away. Inspired by the spirit of love and a bit of a sweet tooth, I decided to whip up something special yet uncomplicated — Valentine Hearts. These delightful little treats are the perfect blend of flaky, creamy, and fruity, with a touch of chocolate for good measure. They’re not just easy on the eyes, but they’re a breeze to make — perfect for those of us who don’t have hours to spend in the kitchen. Whether you’re planning a romantic dinner or just want to indulge yourself, these hearts are bound to win over anyone’s heart.

Jump to Recipe

What You’ll Need

Trust me, you probably have most of this in your pantry already. Just a quick trip to the store for a couple of fresh items, and you’re ready to go.

  • Puff pastry – store-bought is perfect for this quick recipe.
  • 1 egg – for that perfect golden glaze.
  • Castor sugar – for a touch of sweetness on the crust.
  • Canned crème fraiche – this creamy goodness holds everything together.
  • Fresh strawberries – because what’s a Valentine treat without a bit of berry love?
  • Plain chocolate – for drizzling on top. Decadent and delightful!

How to Make Valentine Hearts

  1. Preheat your oven to 220°C (425°F). Trust me, this is the sweet spot for puff pastry perfection.
  2. Thaw the puff pastry sheet according to the package instructions. You don’t want it too soft, just enough to handle.
  3. Unroll the pastry sheet gently. Use a medium-sized heart-shaped cookie cutter to cut out about 8 hearts. Go ahead, it’s okay to indulge in a little love here.
  4. Prick each heart with a fork to prevent them from puffing up too much. This step is crucial to keep them in shape.
  5. Brush each heart with beaten egg, then sprinkle lightly with castor sugar. This will give them a beautiful golden shine and a touch of sweetness.
  6. Place the hearts on a greased baking sheet and pop them in the oven for about 10 minutes, or until they’re risen and golden brown. Your kitchen will start smelling absolutely heavenly, I promise.
  7. Let them cool completely. Patience, my friend, patience.
  8. Slice the strawberries while the hearts cool. Once cooled, carefully split each heart horizontally using a sharp knife.
  9. Sandwich each heart with a generous dollop of crème fraiche and a few slices of strawberry.
  10. Finally, drizzle melted plain chocolate over the top and dust with a little more castor sugar. Voilà! Your Valentine Hearts are ready to impress.

Cook’s Notes

Here’s a little wisdom from my kitchen to yours. Keeping the pastry cold is key to achieving that flaky texture, so don’t let it sit out for too long. If you see the pastry getting sticky, pop it back in the fridge for a few minutes. When slicing the hearts, be gentle to avoid breaking them; a serrated knife usually does the trick. If you’re making these in advance, you can prepare the puff pastry hearts and store them in an airtight container for up to two days. Just assemble with strawberries and crème fraîche right before serving for the freshest taste.

Make It Your Own

Feeling adventurous? Here are some fun variations:

  • Swap the strawberries with raspberries or blueberries for a different fruity twist.
  • Use lemon curd instead of crème fraiche for a tangy surprise.
  • Try white chocolate drizzle instead of plain for a sweeter, creamier finish.
  • Add a pinch of cinnamon to the sugar before sprinkling on the pastry for a warm, spicy note.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your pictures! Whether you’re sharing with a loved one or treating yourself, these Valentine Hearts are sure to bring a smile. Enjoy every flaky, creamy, chocolaty bite!

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Oreo Cake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those weeks where everything felt like a bit too much—work stress, social commitments, and a never-ending to-do list. I wanted to treat myself and my family to something indulgent but didn’t have the energy for an elaborate dessert. That’s when I remembered my Oreo Cake recipe, the ultimate no-bake comfort food that feels like a hug on a plate. It’s like having a sundae in cake form, with layers of creamy vanilla ice cream and that iconic Oreo crunch. Plus, it’s a crowd-pleaser with minimal effort. Win-win, right?

Jump to Recipe

What You’ll Need

This ingredient list is a dream come true for those last-minute dessert cravings. Chances are you already have most of this delightful ensemble in your pantry or freezer.

  • 1/2 cup butter
  • 1 can chocolate syrup
  • 1 container Cool Whip
  • 1 package Oreo cookies
  • 1 gallon vanilla bean ice cream

How to Make Oreo Cake

  1. Crumble the entire package of Oreo cookies. Keep about 1/3 of the crumbs aside for the topping.
  2. In a mixing bowl, combine the melted butter with the remaining 2/3 of the cookie crumbs. Stir until the mixture resembles wet sand.
  3. Press this buttery Oreo mixture firmly into the bottom of a long cake pan. This will be your deliciously crunchy crust.
  4. Scoop out half a gallon of vanilla bean ice cream and spread it evenly over the crust. Let it sit for a minute or two to soften a bit if needed.
  5. Pour half the can of chocolate syrup over the ice cream layer, spreading it gently with the back of a spoon.
  6. Layer on the Cool Whip, smoothing it out into an even layer that reaches all the corners.
  7. Sprinkle the reserved Oreo crumbs over the top, followed by a drizzle of the remaining chocolate syrup.
  8. Cover the cake pan with foil or plastic wrap and freeze it overnight, or for at least 12 hours, to ensure it sets beautifully.

Cook’s Notes

Here’s a little tip: this cake is best served with a bit of time out of the freezer, about 10-15 minutes, so it softens just enough to cut easily. If you’re planning to make this in advance, it can be frozen for up to a week—just make sure it’s well-covered to prevent freezer burn. As for leftovers (if there are any!), they keep nicely in the freezer for about another week.

  • Ensure the ice cream is slightly softened before spreading it, or you might end up with an uneven layer.
  • If you want stronger chocolate flavor, feel free to add more syrup according to your taste.

Make It Your Own

  • Swap the vanilla bean ice cream for chocolate or mint chocolate chip for an interesting twist.
  • Use peanut butter sandwich cookies instead of Oreos for a nutty flavor that’s simply irresistible.
  • Add a layer of sliced bananas between the ice cream and Cool Whip for a fruity surprise.
  • If you’re a coffee lover, drizzle some cooled espresso along with the chocolate syrup for a mocha kick.

If you try this Oreo Cake, I’d love to hear how it turns out! Drop a comment below or tag me in your pictures—sharing your sweet creations makes my day!

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Luscious Lemon Bars | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a lazy Sunday afternoon, and I’m inevitably in the mood for something sweet and tangy that won’t monopolize my entire day. My eyes wander to the lemons on my counter, practically begging to be transformed into something divine. Enter: Luscious Lemon Bars. These bars hit the sweet spot between indulgent and refreshingly light—they’re the perfect antidote to a gray day or a midweek slump. Plus, with a buttery crust and a gooey lemony filling, it’s one of those recipes that’s way more impressive than the effort you put in. Intrigued yet? Let’s get those lemons going.

Jump to Recipe

What You’ll Need

The beauty of this recipe is that it relies on staple ingredients that are probably already lounging in your pantry. We’re talking about those trusty items you turn to when the craving strikes. Here’s what you’ll need:

  • 1 cup of flour
  • 1/2 cup of softened butter
  • 1/4 cup of white sugar
  • 2 large eggs
  • 1 cup of white sugar
  • 1/4 cup of flour
  • 1/2 teaspoon of baking powder
  • Juice of 2 lemons (about 1/3 cup)
  • Zest of 2 lemons
  • Powdered sugar for dusting

How to Make Luscious Lemon Bars

  1. First things first: PREHEAT your oven to 350°F. While it’s getting toasty, GREASE a 9×13-inch rectangular cake pan. This ensures your bars will pop out without a fuss later on.
  2. Next, COMBINE the crust ingredients—flour, butter, and white sugar—in a mixing bowl. Use your fingertips to press this crumbly heaven into the pan evenly. No need to overthink it; rustic is our aim here.
  3. Once smooth and even, BAKE the crust for about 20 minutes. You’re aiming for a pale golden brown, the kind of color that tells you it’s ready for the spotlight.
  4. While your crust is getting cozy in the oven, let’s talk FILLING. In a bowl, whisk together the remaining ingredients: eggs, sugar, flour, baking powder, lemon juice, and zest. Whisk it up until it’s smooth and well combined, a sunny yellow mixture that smells irresistible.
  5. When your crust is ready, REMOVE it from the oven and pour the lemon filling over the top. Return the pan to the oven and BAKE for an additional 23-25 minutes. Keep an eye on it; you want the top to be set but not too brown.
  6. Once baked, REMOVE the pan from the oven and allow the bars to cool on a wire rack for about 30 minutes. They need this time to firm up.
  7. To get those perfect squares, CUT the bars in half and use a large flexible spatula to lift each half out. This makes the final cutting much easier and less messy.
  8. Finally, DUST with a good amount of sifted powdered sugar. This isn’t just for looks—it adds a sweet layer that complements the tangy filling. And just like that, you’re DONE!

Cook’s Notes

Don’t rush the cooling process—these bars need it to set properly. If you’re in a hurry, pop them in the fridge after they’ve cooled on the rack a bit. They can be stored in an airtight container for up to a week, but honestly, they’re usually gone by day two. If you’re making them ahead of time, they freeze beautifully. Just wrap them tightly before dusting with sugar, and thaw in the fridge overnight when you’re ready to indulge.

Make It Your Own

Cooking is all about making a recipe fit your tastes. Here are a few ways to tweak these bars:

  • Swap out the lemon for lime for a zesty twist.
  • Mix in some raspberries to the filling for a fruity burst.
  • Use gluten-free flour for a GF-friendly treat.
  • Add a pinch of sea salt to the crust for a salty-sweet contrast.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your feedback makes my day and I always enjoy seeing your delicious creations come to life. Happy baking!

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Chicken Enchilada Salad Wraps | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Tuesday night, and you’re dead set on making dinner happen without a trip to the store. As I rummaged through my pantry, I found a can of Swanson Premium Chicken and thought, “Well, this could be interesting!” That’s how these Chicken Enchilada Salad Wraps came to life. They’re the kind of dish that feels like you’ve put way more effort into dinner than you really have. Perfect for when you want something comforting yet fresh and vibrant. These wraps are my go-to when I need a quick meal that doesn’t skimp on flavor. Trust me, they’re a keeper! Jump to Recipe

What You’ll Need

There’s a good chance you already have most of these ingredients hiding in your kitchen. It’s all about those pantry staples coming together to make magic.

  • Light cream cheese
  • Sour light cream
  • Chili powder
  • Cumin
  • Garlic
  • Canned Swanson Premium Chicken
  • Shredded cheddar cheese
  • Diced canned tomatoes
  • Diced green onions
  • Fresh cilantro
  • Lettuce
  • Burrito-sized tortillas

How to Make Chicken Enchilada Salad Wraps

  1. In a medium-sized bowl, blend together the light cream cheese, sour cream, chili powder, cumin, and garlic until smooth. You’ll want the mixture to be creamy with a little bit of a kick – smell those spices bloom!
  2. Gently fold in the shredded cheddar cheese, Swanson Premium Chicken, diced tomatoes, green onions, and fresh cilantro. Make sure everything is evenly mixed so you get a bit of everything in each bite.
  3. Divide the mixture evenly between the tortillas, making sure to spread it to the edges for maximum flavor coverage.
  4. Top each tortilla with a handful of lettuce. This adds a nice crunch and keeps things fresh and light.
  5. Roll up each tortilla burrito-style, tucking in the edges as you go to keep all the goodness inside.
  6. Slice in half if you’re feeling fancy and serve immediately. Enjoy the meld of textures and flavors, from cool and creamy to warm and savory.

Cook’s Notes

These wraps are pretty forgiving, so feel free to adjust the spices to your liking. If you’re a spice lover, a dash of cayenne wouldn’t hurt. They’re best enjoyed fresh but will keep in the fridge for a day or so. Just wrap them tightly in foil or plastic wrap to keep them from drying out.

  • If you’re making them ahead for a lunchbox, keep the lettuce separate until you’re ready to eat to avoid it getting soggy.
  • Got leftovers? They make a surprisingly good quesadilla filling. Just heat a pan and crisp them up until golden!

Make It Your Own

  • Swap the chicken for crispy tofu for a vegetarian twist that still packs in the protein.
  • Use spinach instead of lettuce for a slight nutritional boost and a different kind of crunch.
  • If you’re out of tortillas, this mix works wonderfully as a dip with some crispy tortilla chips.
  • Add some sliced avocado for an extra creamy dimension and a touch of healthy fat.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen adventures always make my day.

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Vegetarian Spring Rolls With Garlic Lime Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those frantic weeknights when the thought of cooking anything complicated felt like a Herculean task. The kids were hungry, my partner was stuck in traffic, and the fridge looked like it had been raided by a group of snack-hungry gremlins. That’s when I spotted the package of rice paper hiding behind the milk. In a flash, I knew what to do. These Vegetarian Spring Rolls with Garlic Lime Sauce were going to be our savior. They’re colorful, crunchy, and somehow manage to make you look like a culinary genius with minimal effort. Perfect for a quick dinner fix or when you want to impress without breaking a sweat.

Jump to Recipe

What You’ll Need

The beauty of this recipe is its simplicity — chances are, you already have most of these ingredients lurking around.

  • Rice paper
  • Butter leaf lettuce
  • Carrots
  • Jicama
  • Red bell pepper
  • Yellow bell pepper
  • Thai basil
  • Ginger
  • Garlic
  • Lime
  • Hoisin sauce
  • Sriracha

How to Make Vegetarian Spring Rolls With Garlic Lime Sauce

  1. First, julienne the red and yellow bell peppers, carrots, jicama, and Thai basil. Aim for strips about 1/8 inch thick and 2 inches long, like colorful little matchsticks.
  2. Fill a round pie pan or shallow plate with warm water. Delicately dip one piece of rice paper in the water, ensuring both sides are soaked — but no need to drown them!
  3. Carefully lay the rice paper on a flat, flour towel cloth. Wait about ten seconds for it to soften — it should feel silky and pliable.
  4. Gently peel the rice paper off the cloth and place half a butter leaf lettuce on top. Discard the ribbing to keep things smooth and easy to roll.
  5. Add a delicate layer of each vegetable on top of the lettuce, finishing with a sprinkle of Thai Basil. It’s like art — have fun with it!
  6. To roll: start at one end, fold the edge toward the middle, and repeat with the parallel side. Give it a little 90-degree turn and roll it snugly, like wrapping up a little gift.
  7. Cut each roll diagonally and arrange them on a serving platter, so they look all fancy and inviting.
  8. For the Garlic Lime Hoisin Sauce, use a mortar and pestle to crush the garlic and ginger together until fragrant. The aroma should make you smile.
  9. Whisk in fresh lime juice and a modest splash of Sriracha for that zingy, spicy kick. Finally, add the hoisin sauce and whisk until combined. Taste and adjust as needed.

Cook’s Notes

Rolling these can be a bit of a learning curve, but once you get the hang of it, you’re golden. Rice paper can be temperamental, so if it tears, just keep going — a little imperfection never hurt anyone. If you want to prep these in advance, keep the veggies prepped in the fridge and roll them just before serving to keep everything fresh. Leftover rolls can be stored in an airtight container in the fridge for a day, but the rice paper will lose some of its magic over time. The sauce, however, can be made days ahead and will only get better as the flavors mingle.

Make It Your Own

  • Swap the jicama for cucumber for a refreshing twist.
  • Replace Thai basil with cilantro if that’s more your vibe.
  • For a protein boost, add slices of crispy tofu or tempeh.
  • Feeling nutty? Toss in some crushed peanuts for extra crunch.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether it’s a weeknight fix or a dinner party appetizer, these spring rolls are sure to brighten your table and your tastebuds. Enjoy!

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Coconut Flour Pancakes with Blueberry Honey Compote | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a dreary Wednesday morning, and my cravings for something sweet yet comforting are through the roof. I rummage through my pantry, and lo and behold, a bag of coconut flour winks at me from the back. My mind immediately darts to these heavenly Coconut Flour Pancakes with Blueberry Honey Compote. They’re a delightful balance of fluffy and fruity, perfect for when you need a little breakfast pick-me-up. Plus, they’re naturally gluten-free, so no need to worry about that! These pancakes are like a warm hug on a chilly day and are surprisingly easy to whip up. If you’re in the mood for a quick, fuss-free breakfast that’ll impress even the sleepiest of taste buds, you’ve got to try this.

Jump to Recipe

What You’ll Need

This ingredient list is straightforward and (almost) guaranteed to be stocked in your kitchen. The flavor comes from simple, wholesome ingredients and a touch of creativity.

  • Coconut flour – the star of the show, bringing that fluffy texture
  • Coconut milk – adds creaminess and enhances the coconut flavor
  • Eggs – for structure and richness
  • Honey
  • Olive oil
  • Baking powder
  • Salt
  • Frozen blueberries – juiciness and a pop of color
  • Agave nectar
  • Cinnamon

How to Make Coconut Flour Pancakes with Blueberry Honey Compote

  1. Start with the compote. In a small saucepan over low heat, add the frozen blueberries and agave nectar, then cover with a lid. If using fresh blueberries, throw in a tablespoon of water. After about 3 minutes, peek under the lid — once those juices start seeping out, add the cinnamon and stir it all up. Cover again and let it do its thing for another 10 to 15 minutes. You’ll know it’s ready when the juices become syrupy, and the berries are plump and hot. For a thicker syrup, mash the blueberries with a fork as they cook. Once perfect, remove from heat and keep covered to stay warm.
  2. While the compote simmers, prep the pancake batter. In a mixing bowl, combine all the wet ingredients and give them a good mix. Toss in the coconut flour, baking powder, and salt, then mix until smooth. The batter should be thick, so let it sit for about 5 minutes to thicken further.
  3. Heat a large skillet on medium-low and spread a little butter evenly over it. Spoon out about a third of the batter, shaping it into a pancake on the skillet. Coconut flour pancakes are a bit more stubborn, so you’ll need to shape them. If the edges of your pancakes start to spread too much, add a teaspoon of coconut flour to your batter.
  4. Repeat the last step for the remaining batter, ensuring each pancake has enough space to flip. Let them sit on the skillet for about 7 to 10 minutes. They’re ready to flip when the edges look set. Carefully slide a large spatula under each pancake and gently flip — be gentle as these beauties are fragile!
  5. Cook the pancakes for an additional 2 to 3 minutes on the other side. Once they’re golden and divine, remove them from the heat. Top the pancakes with your blueberry compote and a dusting of confectioners sugar. For an extra touch of sweetness, drizzle with agave nectar, honey, or pure maple syrup.

Cook’s Notes

Okay, let’s talk practicalities. Coconut flour is a bit finicky because it absorbs liquid like a sponge. So, if your batter is too runny, just add a teaspoon of coconut flour until you’re happy with the consistency. These pancakes can be made ahead of time — simply store them in an airtight container in the fridge for up to three days. Reheat in a skillet or microwave for a quick breakfast. Leftover compote? Drizzle it over yogurt or oatmeal for a sweet twist!

Make It Your Own

  • Berry Swap: No blueberries on hand? Swap them out for raspberries or blackberries for a different flavor profile.
  • Nutty Addition: Add a handful of chopped nuts into the batter for some crunch and extra protein.
  • Chocolate Dream: Toss in a few dark chocolate chips to the batter for an indulgent touch.
  • Spice It Up: Add a pinch of ground ginger or cardamom to the blueberry compote for a spicy kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! These pancakes are a constant morning delight in my home, and I can’t wait for you to experience the joy they bring. Happy flipping!

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Simple Whole Wheat Crepes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a lazy Saturday morning, and I’ve got the whole day stretched out ahead of me. No rush, no plans, just that perfect kind of weekend vibe that begs for a cozy breakfast. Enter: my Simple Whole Wheat Crepes. The first time I whipped these up, I was honestly just trying to avoid a trip to the grocery store. But now, they’ve become a staple. Quick to make, with a texture that’s both tender and slightly nutty, these crepes are fancy enough for brunch but easy enough for a weekday breakfast with the kiddos.

Jump to Recipe

What You’ll Need

These crepes come together with ingredients you probably already have lurking in your fridge and pantry. No need for a special trip to the store—unless you’re out of eggs, in which case, let’s talk.

  • 2 tablespoons butter, melted
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 ½ cups milk
  • ½ teaspoon sea salt
  • 1 cup white whole wheat flour

How to Make Simple Whole Wheat Crepes

  1. In your blender, combine the melted butter, eggs, maple syrup, milk, sea salt, and flour. Blend until the mixture is smooth and the batter is thin.
  2. Let the batter sit for at least 30 minutes. This is the perfect moment to sip your coffee slowly, or, if you’re me, lose yourself in a podcast.
  3. When ready to cook, heat your crêpe pan over medium heat. If you don’t have a crêpe pan, an electric crêpe maker works perfectly too. Either way, it’s all about that golden brown finish!
  4. Pour a small amount of batter onto the hot surface, swirling it around to evenly coat the pan. Cook until the edges start to lift and lightly brown, about 1 to 2 minutes.
  5. Flip the crêpe and cook for another 30 seconds to a minute until done to your liking. Repeat with the remaining batter, keeping finished crêpes warm in a low oven, if needed.

Cook’s Notes

Here’s a little secret: letting the batter rest is where the magic happens. This rest time allows the flour to fully hydrate and gives the gluten a chance to relax, resulting in the tenderest crepes. If you’re super organized or just love a breakfast shortcut, mix the batter the night before and let it hang out in the fridge. Just give it a quick stir before cooking. Store leftover crepes in an airtight container in the fridge for up to three days. You can also freeze them by placing wax paper between each crepe to prevent sticking, and pop them in a zip-top bag.

Make It Your Own

  • Sweet Twist: Add a teaspoon of vanilla extract and a sprinkle of cinnamon to the batter for a warm, cozy flavor.
  • Savory Spin: Omit the maple syrup and add chopped fresh herbs like chives or parsley to the batter.
  • Gluten-Free Option: Swap the white whole wheat flour for a gluten-free flour blend. Just make sure it’s one meant for baking!
  • Dairy-Free Delight: Use almond milk or another plant-based milk, and substitute the butter with coconut oil or a dairy-free butter substitute.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s keep the breakfast magic alive, one crepe at a time. 🥞💛

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Cucumber Mint Tea Sandwiches | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those gloriously lazy Sunday afternoons when the sun was streaming through the kitchen window, painting everything in a warm, golden hue. I found myself craving something simple yet sophisticated to nibble on while sipping a freshly brewed pot of Earl Grey. That’s when the idea of Cucumber Mint Tea Sandwiches popped into my head. These little bites are like a garden party in your mouth — refreshing, slightly spicy, and with a hint of sweet earthiness. They’re perfect for when you want to impress your friends but also fit perfectly into a no-fuss, no-mess vibe. Trust me, once you try these, they’ll become your go-to for every casual gathering or solo indulgence.

Jump to Recipe

What You’ll Need

Honestly, you probably have most of these ingredients lounging in your pantry or fridge already. And if not, they’re super easy to find on your next grocery run.

  • Bread (your choice – think classy yet sturdy)
  • Cucumber (cool, crisp, and refreshing)
  • Wasabi Maple Spread (the secret zing)
  • Black pepper grinder (for that fresh, subtle heat)
  • Fresh mint leaves (fragrant and cooling)
  • Fresh dill (herbaceous and bright)
  • Vegenaise (creamy and delightful)
  • Maple syrup (just a touch of sweetness)
  • Wasabi powder (for that kick)

How to Make Cucumber Mint Tea Sandwiches

  1. Start by whipping together the wasabi maple spread. Combine vegenaise, a dash of maple syrup, and a sprinkle of wasabi powder until it’s smooth and slightly spicy.
  2. Thinly slice the cucumber. You can go for thick, crunchy slices if you’re feeling bold, or thin, silky ones for a more delicate bite. Either way, they should be refreshingly crisp.
  3. Gather your fresh mint leaves and dill. Rinse them under cold water and pat them dry with a clean kitchen towel. You want them to be fresh and vibrant.
  4. Spread a very thin layer of your wasabi maple spread on all the inside surfaces of the bread slices. It’s all about that flavor balance, not overpowering.
  5. Layer your cucumber slices neatly on top of the spread. Feel free to overlap them slightly. It’s like building a little cucumber brick wall.
  6. Add a layer of mint and dill. You can mix them up in each sandwich or go half mint, half dill if you like to keep your flavors organized.
  7. Grind some fresh black pepper over the top of the herbs and cucumbers. This will tie all the flavors together beautifully.
  8. Close each sandwich with another piece of bread and gently press down. Then, slice them into charming quarter cubes or triangles. Presentation is key!
  9. Plate the sandwiches, and if you’re feeling fancy, sprinkle a few edible flowers around for a pop of color and whimsy.

Cook’s Notes

These sandwiches are meant to be a fresh and light snack, so fresh ingredients are key. Make sure your cucumber is firm and your herbs are not wilting. Want to make them a few hours ahead? No problem! Just cover the platter with a slightly damp paper towel and wrap tightly with plastic wrap to keep everything moist and fresh. Leftovers (if you have any, which I doubt) can be stored in an airtight container in the fridge for up to a day — but they’re best fresh.

Make It Your Own

  • Swap out the bread for a whole grain or seed variety for extra texture and flavor.
  • Replace the wasabi maple spread with a spicy sun-dried tomato spread for a Mediterranean twist.
  • Add a layer of thinly sliced radishes for an extra peppery crunch.
  • Sprinkle a dash of red pepper flakes inside for those who love an extra spicy kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your tea-time creations! Happy sandwich making!

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Strawberry Shortcake Pancakes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesday mornings when everything seemed to be on fast forward. The email inbox was overflowing, the laundry was giving me side-eye, and breakfast needed to be something more inspiring than a bowl of cereal. Enter Strawberry Shortcake Pancakes. They’re like a breakfast dessert that feels a little indulgent but is grounded enough in wholesome ingredients to keep the weekday guilt at bay. These pancakes are the perfect blend of light and fluffy, with a burst of strawberry goodness that just screams “summer.” Whether you’re trying to impress your brunch guests or just need a pick-me-up to tackle the day, this dish has got you covered. Plus, it’s quick enough to throw together before that first Zoom call.

Jump to Recipe

What You’ll Need

You’d be surprised at how many of these ingredients are already sitting in your pantry, just waiting to be transformed into something fabulous.

  • Greek yogurt
  • Egg whites
  • Whole-wheat flour
  • Baking soda
  • Almond extract
  • Sugar
  • Salt
  • Dried freeze strawberries
  • Fresh strawberries
  • Sugar
  • Fat-free whip cream

How to Make Strawberry Shortcake Pancakes

  1. In a small bowl, mix together the Greek yogurt, egg whites, and a splash of almond extract. The aroma of the almond extract will make you want to dive right in, but resist—it’s worth the wait.
  2. In another bowl, whisk together the whole-wheat flour, baking soda, sugar, and salt. This mixture should feel light and airy, the foundation of pancake perfection.
  3. Combine the wet and dry ingredients, whisking until just mixed. You want a smooth batter, but don’t overdo it. Stir in the dried strawberries—these little gems will add an unexpected pop of flavor in every bite.
  4. In a small saucepan, cook the fresh strawberries with a teaspoon of sugar over medium heat. Stir occasionally until they’re thawed and juicy, about 5-7 minutes. The kitchen will start to smell like a strawberry field and you’ll feel like a domestic goddess.
  5. Meanwhile, heat a skillet over medium heat and lightly coat with cooking spray. Pour 1/4 cup of batter onto the skillet. Once you see bubbles forming on the surface, it’s time to flip—aim for about 1-2 minutes per side. Flatten the batter slightly with a spatula for even cooking.
  6. Top your stacks with that luscious strawberry sauce, a drizzle of maple syrup, and a generous dollop of fat-free whip cream. You’ve just created a masterpiece in about 20 minutes.

Cook’s Notes

Let’s get real: even a pro can end up with a few duds in the bunch. If your pancakes are sticking, lower the heat a notch. If you’re prepping for the week, these pancakes freeze like a dream. Just make sure they’re cool before you stack them between sheets of parchment paper and seal them up for the freezer. Need a quick breakfast fix later? Pop them in the toaster to reheat!

Make It Your Own

If you’re feeling adventurous, here are a few tweaks to personalize your pancakes:

  • Swap the almond extract with vanilla extract for a more classic flavor profile.
  • Make it tropical with dried mango instead of strawberries and top with coconut whip.
  • Add a handful of mini chocolate chips to the batter for a sweet surprise.
  • For a nutty twist, toss in some crushed almonds or walnuts for added crunch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your pancake selfies! There’s nothing better than sharing a bit of kitchen magic. Enjoy!

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Mixed Berry Yogurt with Almonds | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those mornings where everything seemed to go wrong. I woke up late, the cat knocked over my coffee, and I realized we were out of milk. You know those days, right? But hey, sometimes the universe gives you lemons so you can find a creative and tasty solution. On this particular day, I discovered my savior: Mixed Berry Yogurt with Almonds. It’s the kind of dish that feels luxurious without much effort—perfect for those hectic mornings or even as a healthy dessert when you want something a bit more special. The best part? It’s quick, comforting, and feels like a little scoop of joy.

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What You’ll Need

You might already have most of these ingredients nestled in your pantry and freezer, which is a huge win in my book.

  • 1 cup frozen mixed berries
  • 1/2 cup whole oats
  • 1 cup plain Greek yogurt
  • 1/4 cup whole almonds

How to Make Mixed Berry Yogurt with Almonds

  1. Start by toasting the almonds in a dry skillet over medium heat. Shake the skillet occasionally until they turn golden and fragrant. This should take about 3-5 minutes. Keep an eye on them; they can go from perfect to burnt in no time!
  2. While the almonds are toasting, scoop the Greek yogurt into a bowl or glass cup. I love using a clear glass because it shows off the layers and makes me feel like an artist.
  3. Evenly sprinkle the oats over the yogurt. If you want them a bit softer, you can let them sit for a minute or two to soak up some of the yogurt’s moisture.
  4. Microwave the frozen berries for about 30 seconds to thaw them slightly, then layer them over the oats. The warmth from the berries will start to melt into the yogurt, creating a beautiful marbled effect.
  5. Finally, top it all off with those perfectly toasted almonds. The crunchiness will be a lovely contrast to the creamy yogurt and juicy berries.

Cook’s Notes

This dish is super flexible, so you can tweak it based on what you have. If you want to prepare it in advance, layer the yogurt and oats first and keep the berries and almonds separate until you’re ready to serve. Leftovers can be stored in an airtight container in the fridge for up to two days, but I recommend keeping the almonds separate to maintain their crunch.

Watch out for the almond toasting process—they toast quickly and can easily burn if you’re not paying attention. Trust me, I’ve been there. If you want to make it even quicker in the morning, toast the almonds the night before!

Make It Your Own

  • Swap the Greek yogurt for a creamier vanilla yogurt if you’re serving this as a dessert.
  • Layer in a drizzle of maple syrup over the yogurt for an extra touch of sweetness.
  • Try using walnuts or pecans if you’re out of almonds, toasting them just the same for that essential crunch.
  • If berries aren’t your thing, this works beautifully with sliced peaches, bananas, or even a medley of whatever fruits you have hanging out in your fridge.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing quite like seeing your take on these tasty creations. Enjoy every spoonful!

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Baked Apple Pancake | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Ever have one of those mornings where you wake up and just know you need something a little extra special to kickstart the day? That was me last Sunday. As I gazed out my window at the crunchy, golden leaves piling up in my yard, it hit me—I needed something cozy and autumnal. You know, the kind of dish that feels like a hug. Enter: Baked Apple Pancake. It’s the ultimate lazy morning treat, perfect for when you want something indulgent but deceptively easy. Think of it as a fluffier, fruitier version of your favorite pancake, but baked to perfection in the oven. It’s the kind of recipe that makes you look like a kitchen pro, even if you just rolled out of bed.

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What You’ll Need

This ingredient list is blissfully simple, and chances are you already have most of it sitting in your pantry. Just a few fresh additions, and you’re ready to go!

  • 1 whole apple, sliced thin
  • 2 tablespoons butter
  • 1 tablespoon cinnamon
  • 2 whole eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 cup nuts and raisins
  • 1/4 teaspoon salt
  • 1 tablespoon sugar

How to Make Baked Apple Pancake

  1. First things first, preheat your oven to a toasty 450°F. You want that oven nice and hot!
  2. Grab a skillet and melt 2 tablespoons of butter over medium heat. Add your apple slices to the pan and sauté until they’re tender and just starting to caramelize—think fragrant and golden.
  3. Sprinkle in the sugar, cinnamon, nuts, and raisins. Stir gently to coat the apples in this sweet and spicy goodness. Once everything is mixed, take it off the heat and set it aside.
  4. In a separate bowl, beat those eggs until they’re light and frothy. Slowly, because we’re not in a rush, add the flour and salt. Blend until smooth. Beat in the melted butter and milk until your batter is silky.
  5. Spray your skillet with a generous layer of Pam, then pour the apple filling you set aside back into the skillet. Top this with your batter, spreading it evenly.
  6. Pop it into the oven and bake for 15 minutes. You’ll want to watch as the edges start to rise and turn a delicious golden brown.
  7. Reduce the oven temperature to 350°F and let it bake for another five to ten minutes. The pancake should puff up slightly and set in the middle.
  8. Once baked, remove from the oven and let it cool for just a minute. Cut the pancake into four hearty pieces and serve with your favorite topping. Maple syrup, whipped cream, or even a dollop of yogurt would be heavenly!

Cook’s Notes

This recipe comes from a note marked “good!” by Barbara Michel, and I’ve made a couple of tweaks to honor her enthusiasm.

  • If you’re planning to make this ahead of time, you can sauté the apples and set them aside in the fridge. Just bring them back to room temperature before assembling the dish.
  • Leftovers (if there are any!) are delightful warmed up the next day. Just pop them in the microwave for a quick reheat.
  • Avoid overmixing the batter; it should be smooth, but overmixing can make it dense.

Make It Your Own

Here are a few fun tweaks to shake things up if you feel like experimenting.

  • Swap the apple for pear slices and add a touch of ginger for a spiced twist.
  • Substitute the nuts and raisins for dried cranberries and pecans for a seasonal flair.
  • If you’re feeling indulgent, drizzle the top with a caramel sauce right before serving.
  • For a citrus kick, add some orange zest to the batter.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the classic or put your own spin on it, I hope this baked apple pancake brings a little extra warmth to your morning. Enjoy every bite!

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Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a lazy Sunday morning, and the sunlight is peeking through the kitchen window just enough to gently nudge me from my cozy corner on the couch. That’s when the craving hits—something vibrant and refreshing yet comforting to kickstart the day. Enter Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup. This whimsical twist on the classic pancake is my answer to those mornings where you need a dish that feels special but isn’t a hassle to whip up. With the zing of lemon and the earthy sweetness of blueberry thyme syrup, this dish is an absolute keeper. It’s just fancy enough to impress anyone who stumbles into your kitchen but easy enough to make you wonder why you don’t do this every weekend.

Jump to Recipe

What You’ll Need

This recipe is one of those magical ones where you probably have most of the stuff lounging in your pantry, waiting to be turned into something fabulous. Here’s what you’ll need:

  • All-purpose flour
  • Baking powder
  • Fresh blueberries
  • Butter
  • Cornmeal
  • Egg
  • Fresh thyme
  • Honey
  • Lemon zest
  • Maple syrup
  • Milk
  • Salt
  • Vanilla extract
  • Water

How to Make Lemon Scented Polenta Pancakes with Blueberry Thyme Syrup

  1. Start by making the syrup. Combine the syrup ingredients: blueberries, maple syrup, and thyme sprigs in a small saucepan. Bring this mixture to a gentle boil. Once boiling, reduce the heat and let it simmer. The blueberries will soften and the thyme will infuse its earthy aroma. Remember to remove the thyme sprigs just before serving.
  2. For the pancakes, grab a medium saucepan and combine the cornmeal with cold water. Bring this to a boil, whisking constantly so it’s smooth and not lumpy. Reduce the heat and let it simmer until thickened, about 4 to 5 minutes. It should have the consistency of a thick porridge.
  3. In a small bowl, whisk together the milk, egg, honey, and a splash of vanilla extract. Add this to the thickened cornmeal, transforming it into a creamy polenta custard.
  4. In your largest mixing bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest. Make a well in the center of the dry ingredients and pour your polenta custard into the middle. Stir until everything is just combined; over-mixing is a no-go!
  5. Heat up a large griddle or non-stick pan and give it a good brush of butter. Ladle enough batter onto the griddle for 4-inch pancakes. If the batter seems too thick, a splash more milk will help it along.
  6. Cook the pancakes over moderate heat until bubbles form on the surface and the edges look a touch dry. This is your cue to flip them. Cook until the other side is beautifully golden and the pancakes have a little puff to them, about 2 minutes more.
  7. Transfer these golden beauties to warm plates and repeat with the remaining batter. Drench them in the warm blueberry syrup, and you’re set for a morning of deliciousness.

Cook’s Notes

Let’s talk about a few things to keep in mind as you embark on this pancake adventure. First, the syrup is the star—don’t skimp on the thyme unless you’re not a fan of its unique flavor! This syrup can be stored in an airtight container in the fridge for up to a week and reheated gently on the stove. As for the pancakes, if you’ve got leftovers (which is doubtful), they freeze well. Layer parchment paper between them and pop them in a zip-top bag for freezer storage. Defrost in the toaster on a low setting for a quick breakfast. Also, if you’re making these ahead of time, keep them warm in a low oven while you finish up the batch.

Make It Your Own

This recipe is wonderful as is, but who doesn’t love a little culinary improvisation? Here are a few ideas to make these pancakes truly yours:

  • Swap the blueberries for raspberries or blackberries if that’s what you have on hand or prefer.
  • Add a tablespoon of poppy seeds to the pancake batter for a delightful crunch that complements the lemon zest.
  • If you’re dairy-free, use almond milk and vegan butter without sacrificing any of the flavor.
  • For a nutty twist, replace half of the cornmeal with almond flour.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing quite like seeing your creations and hearing how these pancakes brightened your day. Enjoy, my friends!

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