5 thing you need to know to rock kitchen time with your kids.

I’m not at the part of my life where I’m running around the kitchen with small children just yet, but I know it’s coming & for some of you it’s already here. So today, I’d like to shine the light on Kelly & her best tips for having an awesome time cooking with her kids... because even if it’s just neices and nephews for now we can all use this mama’s insights!
— Melanie

Enter Kelly

Before I was a Mom, I had visions of it being a snowy Saturday afternoon when I'd turn some music on, get the stand-mixer out, put the tiny aprons on my kids and whip up a fresh batch of chocolate chip cookies with my kids by side. Clearly, I'd never actually baked with a 5 year old and 2 year old! Because let me tell you, being in the kitchen with my kids has often ended in a lot of frustration and more flour on the floor than I'd like to admit. It is far from idyllic, but I still think it's really important for my girls to learn where their food comes from and how it makes it onto their plastic IKEA plates. I don't have the energy every day for little hands to 'help', but more often than not, I will have one of my girls with me at the counter at least watching what I'm doing.  They learn what ingredients are in their food, and usually whenever they help prepare a meal (even if it's as simple as scooping yogurt into a bowl) they are more likely to eat it.

Here are a few tips I've learned a long the way that have made it easier to cook with kids:

1. Be prepared.

This is absolutely my #1 tip. Things do NOT go well when I try to wing it and my kids are helping. If they want to help that day, I tell them they need to entertain themselves for 10 minutes while I get things ready. I pull everything out of the cupboards or fridge and have it all on the counter, ready to go. It saves the kids from spilling things or dropping eggs on the floor while I'm distracted searching for ingredients (because, let's face it, my cupboards are not alphabetized or arranged by height!). I find being organized is especially important when it comes to baking. Take the time to set up your kitchen like a cooking show, with ingredients already pre-measured in little bowls, and things will go SO much smoother.

2. Make it accessible for them.

The last thing you need, on top of everything else going on, is to worry about your child's chair or stool slipping out from underneath them. I often move all of our prep to the kitchen table so the girls can sit in their chairs, where I know they won't fall. Our kitchen is too small to use the Learning Towers, but I have quite a few friends who swear by them. If you don’t want to spend on a brand name one, there are many tutorials on the internet to DIY your own

3. Have them wash the dishes.

Sometimes we're cooking something that isn't conducive to having little hands involved (like frying), so I ask the kids to wash the dishes instead. They are still in the kitchen with us watching what's going on, but they are also safe. Strip their clothes off, put a towel down, let the water dribble out of the tap, fill the sink with spoons, straws and plastic containers and just let them go to town. You can also have them wash their toys in the sink while you cook and then they actually ARE being helpful.

4. Count and arrange.

One of the easiest ways to keep my girls involved is to have them count things. We'll often have raw veggie plates with our meal and I'll ask my 5 year old to peel the carrots and cucumbers and then count out a certain number for the plate. This works particularly well for baby carrots and tomatoes. I'll tell her we need 20 baby carrots and 15 cherry tomatoes and she'll count them out and then arrange them fancy on the big veggie platter. My kids LOVE arranging, so it'll take them a long time to make all of the snap peas look like a kaleidoscope on the plate. It's win-win as they are occupied and our food looks much nicer than if I were to open the bag of peas and dump them on the plate.

5. Let go of expectations.

This is by far, the most challenging for me to embrace. I'm a perfectionist and it's hard for me to let go of control, which is often necessary when kids are involved. The experience will probably not be Pinterest-worthy, but that's OK. I have to remind myself quite often that if it takes less time to clean up than it occupied the kids for, then it's a worthwhile activity. Know that you’re making a difference in your kids' lives and are helping them be aware of what is going in their bodies, which is more important than having a super clean kitchen.

About the author

Kelly Marleau is a documentary and lifestyle photographer based in Edmonton, Alberta and is the woman behind Fiddle Leaf Photography. She knows that there's a lot more to family than what shows on the pretty polished surface and is on a mission to find the story that is begging to be told. Kelly has been published in numerous publications and she currently offers casual, low stress in-home newborn, family and breastfeeding photo sessions in Edmonton and surrounding areas. Follow her on Instagram or facebook to see more of her work. 

Mushroom & bone broth risotto

With fall having turned into winter without any warning, Edmonton feels cold and disconnected to me. Snow fell in October & just when I thought I was getting a handle on fall weather, we got hit with multiple inches of sticky, wet winter mess.

If you can't tell yet, winter isn't one of my favorite seasons. I'm usually one to take off and travel at the first sight of snow. This year however, it's different. There will be no evasion, no escape.

Instead of a plane ticket, I've opted on remaining rooted here and make the most of it. An experience in the name of science, if you will.

I've turned my nomadic soul towards local, season fare and found that I can travel just as much without ever leaving the comfort of my kitchen. Today, we take to Italy with this scrumptious risotto that will turn even the most finicky eater into an instant fan.

I used Bo & Marrow broth to make it, and if you're a local I really recommend that you try it. If not, your favourite broth or homemade stock will do the trick. 



1 1/4 C arborio rice - you can substitute with just about any short grain rice
1 medium size onion, finely chopped
6 garlic cloves, finely chopped
1/2 t chili flakes
6 C beef stock (or veggies stock)
2 C white mushroom, cleaned and chopped
1 bunch broccolini, chopped
5 asparagus stalks, chopped
1/4 C grated Parmesan
2 T butter
1 T olive oil
Salt & pepper



First, get your stock up to a low boil as you will be incorporating it hot
Next, your olive oil and onion to a medium sized pan
Once your onions are nice and browned but not burnt, add a tiny splash of stock as well as your garlic, chili flakes & 1 T of butter
When your mixture becomes fragrant, it's time to to add your chopped up mushroom, these will take a good 10 minutes to release their water
Once your mushrooms have been sweated, its time to add in your rice along with 1 ladle full of stock
The rice will drink up all of the stock. Once it's all gone you can add another ladle. 
Do this until there is no stock left & the rice has become creamy.
At this point, you can add the last of the butter, the Parmesan, asparagus & the broccolini
Once the broccolini has turned bright green, it's ready to serve

6 super easy ways to keep breakfast healthy on the daily.

Sometimes you have to look outside of yourself to find what you need. 

Breakfast for me is a serious struggle, and keeping it healthy is even worst. I know I'm not the only one in this boat so I've called on my food blogging friends to send me their go-to morning savers & here's what they came up with.

Of all the recipes I received (nothing like friends-to-the-rescue to get a list going) these are the ones I will be testing and adding to my rotation. Some a gluten free, some a nut free but the all look delish!

Everyone under the sun will tell you that you need to eat a healthy breakfast in order to get the most out of your day. Although I totally agree with this idea, I have to admit that I have days where I don't know where to begin. There are days where my quintessential plate of scrambled eggs just no longer cut it. So here's to a healthy twist on some common favourites! 

Oh and...cookies for breakfast? Count me in!

Click the image to get the recipe & enjoy!

TNW × Bo And Marrow: Fall Bone Broth & Turmeric Soup

simple fall soup featuring ancient grains, quinoa, bone broth & turmeric.

If you know anything about me at all you know I'm a huge fan of local farmer's markets. I LOVE them for all the obvious reasons (fresh veg, mindful atmosphere, local products) but beyond that, I love them because they allow me to put a face to the products I consume.

Connecting, face to face, with other people has become so foreign to me in the past few years that when I am greeted with a warm welcome from someone I barely know, it leaves a deep loving impression.

Diane of Bo & Marrow left such an impression on me this year. She barely knew me, but we were following each other on Instagram before we managed to get connected face to face at City Market (downtown Edmonton) this season. She was all smiles, warm hugs & cheerfully chatty. On my end, being my introverted self, I fell head over heals. Hah. Major girl crush.

We got to talking & I asked her what her product was all about. She explained that it was a labour of love she was creating from the ground up with her lovely man. Together, they source, chop, boil down a bunch of different bone broths. They then pouch them up in perfectly sippable packages and sell them through markets and their websites.

Take it from a girl who makes her own chicken feet stock, it's a lot of work!

These guys blew me out of the water with the varieties they offer. So we discussed working together on a recipe that would feature one of their delish broths. 

simple fall soup featuring ancient grains, quinoa, bone broth & turmeric.

I collected a mixture of veggies from my own garden & tossed in a few from Riverbend Gardens for good measure. Before I knew it, I had a soul soothing recipe on the table. 

If you leave the recipe in the fridge overnight, the grains will soak of any remaining stock which makes it perfectly packable for next-day lunch. Hello bonus!



2 T coconut oil
1 small onion, chopped
4 cloves garlic, minced
1 C summer squash, chopped
1 C cabbage, minced
1 C broccoli, chopped
1 lime, juiced
3 celery stalks, chopped
1 T apple cider vinegar
1 ½  t salt
¼  t red pepper flakes
1 ½  t turmeric
1 t cumin
2 ½  C Bo & Marrow Beef Broth
1 ½  C ancient grains, cooked
Parsley for serving



Heat the oil in a large pot over medium-high heat.
Add the onion, garlic, celery, cabbage and broccoli and cook for 5 - 6 minutes.
Add the salt, pepper flakes, turmeric, and cumin and cook for 2-3 more minutes. 
Deglaze with apple cider vinegar & lime juice, then add the broth and bring to a boil.
Once boiling add the cooked grains.
Simmer over low heat for about 20 minutes for all the flavors to come together
Serve immediately with chopped parsley, or let it cool completely and freeze for later!

Note: This makes a very thick soup with lots of veggies in it, to stretch it you can always add a second pouch of broth!

Nutty Romanesco

I’ve been playing with cauliflower, broccoli and romanesco all season long trying to figure out what tribe romanesco belongs to. It’s slightly nuttier than cauliflower, paler than broccoli and goes well with everything. Ha. 

So, it’s still up in the air for me, but I think I’d replace it with cauliflower if it came down to it. Either way, this salad is an easy throw-together type meal which is perfect for lunches. I love being able to just throw things together and get a perfect symphony of flavours. Doesn’t hurt that it looks so pretty on the plate!


Makes 2 portions

½ a small head of romanesco, chopped
½ C quinoa, cooked
½ C walnuts, chopped
4 C winter mix or arugula
A handful of grape tomatoes, halved
1 lime, juiced
½ T dijon
Olive oil
Salt & pepper to taste


5 minutes prep 

Given that your quinoa is already cooked, this salad is a 5 minute assemble. 
Break off chunks from the romanesco & cut them down to bite size pieces.
Next chop up your walnuts & halve you tomatoes.
Mix everything together in a large bowl along with your greens, the spicy mix or arugula really adds a nice layer of flavor here.
Squeeze the lime into a small bowl, along with the dijon and enough olive oil to have a half / half mixture.
Mix well and add to the salad with some salt & pepper!
Serve immediately or store in the fridge (without the dressing) for tomorrow’s lunch! 

Butternut Hash & Eggs

This is decidedly my favorite version of hash and eggs. There's something about butternut squash that adds a wonderful richness to this otherwise simple breakfast.

For a vegetarian alternative, you could try scrambled tofu which is really yummy!



4 eggs
2 C butternut squash, cubed
1 T butter
2 cloves garlic, chopped
1/2 t chilli flakes
1/2 t oregano
Salt & pepper to taste

Bacon & chives for serving - optional.



Place butternut squash in a pan over medium-high heat along with the butter & garlic
Cook the butternut cubes until all sides are lightly browned
Once your squash is ready, remove from the pan
Add your eggs to the pan
Quickly scramble & serve hot

One Pan Squash Gratin

Sides really don't get any easier than this! It literally takes five minutes to put together and you can serve it alongside your favourite pasta dish or in a bowl with chili. So good!


Makes 4 portions

2 large squash, sliced
½ C vegetable or chicken stock
½ C parmesan
⅓ C bread crumbs
2 T olive oil
Salt & pepper


5 minutes prep + 40 mins bake

Slice the squash into thin disks & layer them into an oven safe dish.
Add the chicken stock, it should drip to the bottom. 
Drizzle on olive oil, then sprinkle parmesan & breadcrumbs over top. 
Give it a good crack of fresh pepper & a sprinkle of salt.
Cover with aluminum foil and bake at 400 for 40 minutes or until squash is tender.
Serve as a side dish to baked chicken or fish.

Note: this recipe works well with all kinds of squash, such as summer squash, pattypan & zucchini. 

The perfectly nutty potato dish

I don't know about you, but I feel like it’s been particularly cool this past week. The cooler weather brings out a side of me which wants to eat soups, stews and can’t be bothered with complicated dishes. So recently I have been flexing my one-pot dinner muscles.

Riverbend potatoes make for the perfect vehicle for these one pot meals & this is one of my favourite versions. Note that if you get some fun greens in your CSA, like kale or chards, you can just chop those up to make this dish. No need to get fancy. Greens are greens. Yes, they have different tastes & textures but in this instance, they are pretty interchangeable. 


wheat free + grain free + dairy free + egg free + vegetarian + vegan

FEEDS: 2 as a main / 4 as a side
PREP + COOK: 5 + 20 MINS


2 lbs fingerling potatoes
3 C spinach, chopped
6 cloves garlic, minced
1 t chili flakes
1 T olive oil
Salt & pepper to taste
½ C toasted walnuts


Take a large pot and bring it up to the boil, add a touch of salt. 
Cook potatoes whole until tender, about 15 mins.
Drain, keeping ¼ C of cooking water and add the potatoes back into the pot.
Add oil, garlic and pepper flakes. Mix well.
When the garlic becomes fragrant add the water back in along with the spinach on top and cover.
Steam until the spinach is wilted.
Season with salt and pepper, then serve topped with toasted walnuts.

Delicata, Butternut & Kale with Maple Dressing

This is the second recipe of a two recipe streak. I wonder if you can call it that if there are only two recipes, but I'll use it anyways.

Earlier this week, I posted another recipe using the same base ingredients ( kale + squash ) and it's divine. This one, is just as good if not better. Seriously. It uses these wonderful ingredients which are in season. They're my new black. 

Love love love. Enjoy fall my darlings.


Makes 2 portions

4-5 kale leaves
2 potatoes
1 butternut squash, halved
½ C walnut seeds
2 T olive oil
1 t maple syrup
½ lemon, juiced
1 clove garlic
Salt & pepper


5 mins prep + 35 mins cook

Cut your squash in half and place face up on a baking sheet.
Spread some olive oil on the flesh and bake at 375 for about 35 minutes, checking halfway.
Shred kale by cutting into strips as thin as possible.
Remove squash from the oven and let cool for a few minutes before dicing.
To make dressing mix lemon, olive oil, maple syrup, minced garlic, salt & pepper.
To assemble, mix kale, squash, walnuts, potatoes & mix in the dressing.

More fall harvest recipes you will love

Lemony Carnival Squash + Kale

Two salads, two completely different flavour profiles. 

Yet using the same base ingredients. Kale & squash are two quintessential fall ingredients. You can put them in salad, soup.. heck, you can even put them in muffins. Good news is, they’re a good base for different flavours and you can play it up any way you like.

Salad number one has lemony sumac and spicy cayenne playing it up for a late summer feeling. It’s rich, decadent and bright. Say goodbye to summer with this delightful mix.

Salad number two has sweet maple syrup and garlicky goodness batting for it’s team. It also layers in nutty potatoes & walnuts. It’s so good you’ll be eating it every week.

This week, the ingredients are simple, the process is simple & the outcomes are yummy for days. So don’t be afraid to play up your fall ingredients with some spices or sauces! Have fun.

Second salad comes out thursday on the blog <3



4-5 kale leaves
1 carnival squash, halved
¼ C sunflower seeds
1 t butter
1 t sumac
1 T olive oil
½ lemon, juiced
Sprinkle cayenne
Salt & pepper 



Cut your squash in half and place face up on a baking sheet.
Spread some butter & sumac on the flesh and bake at 375 for about 35 minutes, checking halfway.
Shred kale by cutting into strips as thin as possible.
Remove squash from the oven and let cool for a few minutes before dicing.
To make dressing mix lemon, olive oil, cayenne, salt & pepper.
To assemble, mix kale, squash, sunflower seeds & mix in the dressing.

Why meal planning will make you life awesome: time saving edition.

There can't possibly be enough said about the fact that having a meal plan done for you will save you a tremendous amount of time. During the week, you probably have better things to do like spend time with your kids, with your husband or even with your dog!

There are slightly nutty people out there, like myself, who rejoice in figuring out what is in season right now, and what to cook to get the best nutritional punch. I spend countless hours thinking of, testing and combining ingredients together in a crescendo of flavours to create the most delicious (and nutritious) meals possible. So why not just let me help you out?

There just ain't enough hours in a day darlin'.

If you're an entrepreneur like me, then it's easy for you to see the benefit in having more time during the week, more time to think. More time to use your brain for something that benefits your long-term goals as opposed to figuring out what should be on your plate tonight!

Meal planning wasn’t always my gig.

Now, I was not always an avid meal planner like I am today, and I have to say that more than once I ate something that was there because I didn't have the time or the mental capacity to think about just one - more - thing that I needed to do. Unfortunately, when I made those decisions they typically weren't to the most healthy / nutritious / brain supporting / body thriving meals that you can put on your plate. 

They were more like an SOS into the night.

You know that you could be eating something better. You know that you could be feeding your family something far more delicious and far more nutritious, but you just can't seem to wrap your head around it. 

I've been there. We've all been there. 

I know exactly how that feels, but you don't have to feel that way any longer. You don't have to feel that helpless oh my goodness what are we going to eat tonight anymore. Those days could be behind you, they really could. 

Let me help you out girl. I'm there for you. I've got your back!

The best breakfast you've had in a while: Shakshuka.

Shakshuka is the best of so many worlds rolled into one. Saucy potatoes make for a really rich base. Feta makes for a nice salty finish and who doesn’t want to eat eggs for dinner. 

Sure, you could have this for breakfast (or any meal for that matter) but there’s something so fun about having breakfast for dinner isn’t there? I’m just about over the moon when we make this dish & I think it could easily become a household favourite for you too.

If you like sriracha or harissa, this dish is going to be right up your alley. If you’re not a big fan of spicy food, no worries. Skip the hot sauce at the end and sprinkle some cilantro for a more herbal finish. Whichever way you choose to tweak this recipe, it’s hard to go wrong. 

I’ve made versions with sweet potato, with squash, with a carrot & potato mix. Just have fun with it. 


Makes 4 portions

5-6 medium potatoes
1 T coconut oil
1 onion, minced
6 garlic cloves, minced
1 t cumin
½ t red pepper flakes
1 large tomato, diced
¼ C feta cheese
6 large eggs
Chopped green onions
Sriracha, for serving
Salt & pepper


10 prep minutes + 20 minutes cook

In a large skillet add diced potatoes and enough water to cover them. 
Cook until all the water is gone then add oil, onion, pepper flakes & garlic.
Cook until fragrant then add cumin, salt, pepper & tomatoes.
Let it bubble until tomato has thickened, about 10 minutes.
Stir well then gently crack eggs into the skillet.
Cover and reduce to low heat until the eggs are just set.
They should still jiggle a little when you shake the pan.
Serve topped with feta, hot sauce & green onion. 

Aglio e Olio a simple italian pasta recipe

Dinner time can be a struggle sometimes (read often) when you don't have a meal plan done. It's just like any other part of life really, unless you're one of those fabulously crazy people who can just get by on the seam of their pants.

I don't know about you, but I'm not one of those people. Never have been. Never will.

So I keep recipes like this aglio e olio recipe in my back pocket instead. I know we always have pasta in the house ( gluten free pasta that is ) and that we always have garlic & eggs. So, it makes sense to have this eggy pasta dish on those nights where the alternate option is peanut butter toast. 

It's my personal take on a very simple Italian dish which consists of pasta, olive oil & garlic. It's the perfect midnight snack too - you didn't hear this from me!

That being said, having a plateful of pasta with no veggies or protein in sight is really something I can't stand behind. So I've tweaked this recipe to balance things out but also to make it richer & keep you from being hungry ten minutes after you eat!


The key to balancing this dish is to add a few cherry tomatoes in each portion. It really brightens everything up and is the difference between a simple hearty dish and something you'll want to eat every week. So don't skip the tomato, whatever you do!


Makes 4 portions

1 lb of dry pasta, cooked
5-6 large leaves of chard or kale
20 cherry tomatoes, cut in four
1 chilli, sliced & seeded
Handful of parsley, finely chopped
1/2 head of garlic, minced
1 C sunflower seeds
4 eggs
Olive oil
Salt & pepper


10 mins prep + 15 mins cooking

Grab a pot large enough to boil your pasta in and set it on high.
The minute it starts to boil, add your pasta and set the timer for the time indicated on the package.
Chop your chards, tomatoes, chili, parsley and garlic.
Divide everything into 4 stacks, one for each serving.
Drain your pasta & place the pot back onto the stove, over medium heat this time.
Add one pile of garlic & veggies to the pot along with some olive oil. 
When the garlic becomes fragrant and the greens have wilted ( about 2 minutes ) add one serving of pasta and mix quickly adding a bit more olive oil if neccessary.
Crack an egg right into the pasta and stir until the egg is set. 
Serve and repeat for the other portions.


Salsa Verde: A Green Tomato Salsa

We have, what seems like, a million unripe tomatoes in the garden. It’s a lot.

I read somewhere that when you farm you should grow what you love to eat. This way, you will always have produce that you enjoy and you will be able to make more loving & practical decisions towards your crops.

Makes sense. Sounds like a sane person said that... but what about the unripe produce? Is it still edible? What does it taste like?

We planted eighty or so tomato plants this season, and they all survived. They all bore fruit & they're all green. Yup. 

They never had a chance to ripen. Not enough heat I'm told, but now it's cold out. We covered the crops with row covers in hope to give them a few extra weeks to ripen. Who knows. Maybe it will be enough.

In the meantime, however, we have a large crop of green tomatoes. So what are we to do if they never ripen? Well. Salsa verde, to start.

I would consider it extremely wasteful to waste some perfectly good green tomato when loads of other people use them.

I really believe that one should use as much of the plant as possible, as often as possible and waste as little as possible. We are so wasteful as a people. It really pisses me off.

So in an effort to show you what I've been doing to act on what I preach. I will try to include notes in my future recipes about ways that I use the less common parts of the plants & veg we regularly consume. Sounds good? Awesome.


Makes 2 cups

2 small chipolini onions, peeled
12 unripe plum tomatoes
1 small cayenne pepper
4-6 cloves of garlic
2 limes, juiced
1 t olive oil
1 t salt
1 t paprika
1 t cumin


10 mins

All the veg goes into a pan on high with olive oil
Moving it around until all sides are blistered
Then transfer everything into a blender with lime juice, salt, paprika and cumin
Blend and serve right away or pack into mason jars


A few things to make your life simpler & less wasteful

Congee with homemade broth

Congee is a oat meal like soup made from rice. To me, it's a big party down memory lane circa my teen years, when I lived in San Fransisco. It's something I ate multiple times a week at any given meal. With eggs for breakfast. With chicken for lunch. All our leftovers got passed this way. Or so it seemed.  

We always had left-over cooked rice (hello rice cooker) and this was a great way to stretch it and use it. It only takes a bit of rice to make a pot of soup.

It's such a simple thing to make and you can really load it up with anything. Veg, meat, bone broth. You name it, it goes.


Makes 4 portions

1 C of long grain rice
6 C of vegetable or chicken stock
2 C of shredded chicken, cooked
2 ears of corn, cooked & nibs removed
Salt & pepper to taste

For topping

2-3 green onions, chopped
Soya sauce
Cayenne or sriracha 


5 mins prep + 1 h cook

Combine rice & stock in a large pot over medium high heat.
Cook until the rice is falling apart and the soup is thick, about one hour.
Add the chicken, corn & salt to taste. 
Mix well & serve with green onion, soya sauce & sriracha.

The best cauliflower & quinoa crust you've ever eaten

This is an updated recipe based on my past recipe Asparagus & Garlic Quinoa Pizza. I still stand by that recipe so very much, but I wanted to take a stab at hiding some veggies in the crust.

This crust is a little less eggy and doesn't have as many steps. With everything goin' on right now (more on that later) it feels to me like every step I can remove from a recipe without damaging the outcome is a step in the right direction.

So here we are, it's September first, cauliflower is in season & cauliflower rice is all the rage...so if the can replace that starchy goodness with this veg, sounds like a good starting point for the crust. Riverbend Gardens has some lovely green cauli ready for me to pick up with my CSA share, so I figured the more colour the merrier. 

If you want to be extra sneaky about the added veg though, I suggest you try it with the white. Either way, they taste the same and the outcome shouldn't change.

Cauliflower & quinoa pizza crust like you've never had it before. Best vegetarian pizza out there, seriously. thenomadicwife.com

This recipe has both eggs & dairy in it. I know, I know... but honestly, I've come to a point where 1/4 C of mozzarella isn't going to kill me, so I still stand by the idea that this is a rather healthy recipe.

I've topped it off with a bit of mozzarella & fresh tomato, but you could really load these up with whatever your heart desires!


Make 4 portions

1 ¼ C quinoa, cooked
1 ¼ C grated cauliflower
3 t. olive oil, divided
2 eggs
1 t italian seasoning
1 tsp baking powder
1 T red pepper flakes
¼ C mozzarella, shredded
¼ C parmesan


Fresh tomato
Fresh basil


10 mins prep + 25 mins baking

Cook quinoa according to package instructions, making sure to cook out as much of the water at the end.
Transfer the cooked quinoa to a large bowl and let it cool for at least 10 minutes.
Grate the cauliflower as small as you can & add it to the cooling quinoa.
Preheat oven to 400 & line a baking pan with parchment paper.
Whisk the eggs, 1 t olive oil, garlic, red pepper flakes and baking powder in a bowl.
Add the cheese & egg mixture to the cooled down quinoa. Stir to combine.
Spread the quinoa dough into a ¼ inch, even layer on the parchment paper.
Bake for 18-20 minutes, edges should begin to brown.
Top with the fresh tomato & cheese and return to the oven for 5 minutes.
Let cool for 5 minutes before slicing.

Quick Pickle Red Cabbage

Pickled and fermented cabbage are two of the staples in our house. They go with everything and add a touch of zing or spice to an otherwise heavy meal like Turkish Baked Potatoes

Now, there are a million ways to pickled cabbage and so many of them are really yummy that it can be hard to chose a recipe that floats your boat. However, I always try to opt for the basic half vinegar half filtered water version and go from there. Using that as a base, you can easily choose a flavour profile that suits you and your family.

Looking to add a bit of heat? Go for chilli flakes.

Looking for a more traditional feel? Pepper & bay usually does the trick. It really depends on what you’re after.

The beauty of these pickles is they take a quick minute to make, but you can store them in the fridge for months. They will also keep developing their flavour as time goes on, so the longer they hang out, the more tasty they get. You just can’t lose.


Makes 2 jars

2 C cabbage, thinly chopped

2 C filtered water
1 C white vinegar
1 C white wine vinegar
1 T honey
1 T salt

½ t chilli flakes
1 bay leaf
½ t whole peppercorns


5 mins prep

In one 1 C jar, add chili flakes & in the other add the bay leaf along with the peppercorns.
Chop your cabbage as thinly as you can and pack it into your mason jars.
The tighter you pack it the better your pickles will be and the less likely they are to go bad.
Mix together the water, vinegars, honey & salt to make your pickling liquid.
Once the salt & honey have dissolved, pour the liquid over the cabbage to fill the jars.
Use your finger to pack them in even more and release as much air as possible.
Leave the jars on the counter for at least an hour then store them in the fridge. 

You're going to love this too

Garlicky Late Summer Salad

Late Summer Cauliflower Salad recipe with garlicky dressing. It's a vegetarian delight that's now a staple side in our home. thenomadicwife.com

Summer is glorious, isn’t it? Well, I sure think it is.

There is really no better time to load up on colourful veg. Yes, I know. I sound like a broken record. Imagine if you were a close friend of mine, it would be considerably worse. Haha. 

Seriously, though. This salad is a new favourite in our house because of it’s creamy luscious dressing. You could really put it on anything, but on top of this crunchy yet subtle salad it really shines. 

The cauliflower makes this salad ideal as a lunch, because it doesn’t get soggy even if it’s prepped the night before. Now talk about one handy-dandy meal if I say so myself. 


Makes 2 servings

1 small head of cauliflower, sliced thin*
1 bunch of chives, minced
1 bunch of parsley, minced
½ C sunflower seeds
2 cloves garlic, minced
1 T white wine vinegar
1 T mayonnaise
½ t oregano
¼ C olive oil
½ t chili flakes
Salt & pepper to taste

Note: I used purple & orange, just for the contrast. The flavor, however, remains the same no matter the color! Also, we’ve had this as a main for lunch but it doubles well as a side for your next barbeque! 


10 min prep

First things first, prep your dressing by mixing together the garlic, vinegar, mayo, oregano, olive oil & chili flakes.
The dressing needs to sit a little so it can get that nice garlicky flavor.
Using a mandolin (or a very sharp knife) slice the cauliflower.
Mix in chives, parsley & sunflower seeds. 
To serve, simply add the dressing. 

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Grilled Corn & Compound Butter

Grilled corn & barbecue corn with compound butter recipe is one of our favorite summer delights. It's a 15 min recipe. thenomadicwife.com

“Tis the season! No, no. It’s not Camper’s Christmas. Or is it?

Either way, corn is all the rage right now and it’s coming off the fields like madness. If you haven’t had a chance to have some, sweet sweet corn just yet, I may be able to get you drooling enough to do so. 

We had a shucking a little while back which allowed me to pick some brains about how corn ought to be eaten. A few crazy things came up in conversation which lead to me googling “grilled corn”. Well, hello there.

So today, I propose grilled corn two ways. In the husk and naked. Both ways can be done on a roaring barbecue. 

In the husk implies everything you’re thinking. It’s the lazy man’s way out of getting corn on to the grill. You just, well, plop it on there and cook it. Fantastic isn’t it? While some people argue that you should probably peel back the husk, remove the silk & put the husk back in it’s place. I think it’s far too much work for no good reason. Just peel & silk it when it’s cooked!

Be warned of the downside to this nonchalant approach, the husk, once charred will get all over your hands which can be a touch messy. If a bit of burnt husk doesn’t bother you or your friends, well, you’re in for a treat!

Bare onto the barbecue is also a fantastic way to go about things. Shuck your corn and place it on your really hot grill. Turn a couple times to make sure you get an even grilling.

The downside to doing it this way is the corn doesn’t come out quite as moist as the in-husk version. The upside though is that this will give you an excuse to use even more compound butter. A win-win if you ask me.


Makes 2 servings

4 fresh ears of corn
6 T salted butter, room temperature
1 t sumac
¼ t chili flakes
1 T dill
¼ t pepper


5 min prep + 15 mins cook

Mix together 3 T of room temperature butter, sumac & chili in a small bowl.
In a second bowl, mix the remaining 3 T of butter, dill & pepper.
Place both butter mixtures into separate pieces of parchment & put them in the freezer. 
Now it’s time to get grilling.
Warm up your grill & choose your method. 
For naked corn it takes about 10 mins and in husk we’re talking 15.
Serve up with flavored butter & enjoy!

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TNW × Riverbend Gardens: Cauli, Corn & Cuke Salad

Cauliflower, Corn & Cucumber salad recipe is perfect for a fall harvest. It's a lovely vegetarian salad recipe. thenomadicwife.com

Cauliflower is one of my favourite foods. Yup. I’m crazy like that what can I say. 

My momma never had to force feed it to me. She never had to make up stories about it or load it up with butter and cheese ( not that I refused when she did, but it wasn’t necessary in order for me to chow down ).

Now, as an adult, I’ve come to realize that not only is it super yummy, but it also comes in a variety of colors! Oh, happy days!

Using the coloured cauli is such a wonderful way to pep up a boring plate. Now, keep in mind that if you boil the purple one, it will lose all of it pazzaz. So, go ahead and use it raw when you can!


Makes 4 servings

2 ears of corn, boiled and stripped
1 small head of purple cauliflower, cut in florets
2 cukes, cut in small chunks
½ C sunflower seeds
1 bunch of dill, snipped
1 lemon, juiced
1 t honey
½ t dijon mustard
Olive oil
Salt & pepper to taste


10 min prep

Remove the corn from the cob by slicing down the length of it with a knife.
Cut your cauliflower & cucumber into pieces
Add everything to a large bowl
In a small bowl, add honey, dijon & lemon.
Mix together & stretch with enough olive oil that it doesn’t taste too tart.
Drizzle the dressing over your veggies and snip your dill right into the bowl. 
Mix well and serve.

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