Chorizo-stuffed poblano peppers

After ogling many versions of chorizo stuffed poblano peppers and finally seeing them at my favourite grocery store, I picked up a few peppers, pulled some chorizo out of the freezer and got to work. These are a tasty, healthy, and fast weeknight dinner. They reheat well for lunches the next day.

Chorizo stuffed poblano peppers – makes three servings

  • 3 poblano peppers
  • 1lb of chorizo
  • 1/2 a small red onion
  • 1 egg
  • 1T of almond or coconut flour
  • cheese (optional)

Preheat your oven to 400.

Cut your peppers in half and cut out the seeds and white membrane

Get out your favourite chorizo or make it yourself with pork and chorizo spice blend. My chorizo is from my favourite sausage place! Delicious!

Combine onion, egg, flour, and meat in a bowl

Gently press into the pepper halves. Top with cheese (NOT if you’re on a Whole30 or 21DSD!)

Bake for 20-25 minutes, until the cheese is melted and the meat is cooked through.

I really enjoyed these. Mr. Foodie did not. He doesn’t like peppers. He is strange.


Good riddance 2012! Welcome 2013!

Happy New Year! I am very glad to see 2012 go. It has been the most challenging, difficult and trying year of my life for many reasons. But hey, we won’t get into that. Onward and upward dear blog readers! 2013 is going to be much better. I’m sure of it!

Like a good little sheep, I’m going to make a few New Year’s Resolutions!



January will see a 21 Day Sugar Detox AND a Whole30! Nutso. I need this kick in the ass to become reacquainted with my kitchen and good habits and say goodbye to this little affair with takeout and purchased lunched. This challenge sounds difficult, but hey, combining the two has been done before! Let’s do this!

MOVE MORE! Yeah yeah, I’ve been lazier than I’d care to admit. I did somehow stumble across the finish line of a 5k in September, but I need to pick up my socks. I’m registered for another 5k in May and I did something kind of silly and registered Mr. Foodie and I in a duathlon in October! 3k run, 15k cycle and 3k run. We can do it. I bought a Groupon for a CrossFit box nearby so I’ll check that out too.


No Spend Month Blog Badge

I have an online shopping addiction. And instant-gratification-itis. Not only do I eat when I’m stressed, but I spend. Oopsie. January will be No Spend Month! Now I’m not going to go nutter and live only from pantry scraps, but spending will be limited to essentials like fresh veggies, eggs, and gas. Not nail polish, bike accessories, clothes, boots, makeup… Perhaps January should be more aptly termed a “mindful spending month” for me.

RELAX! I need to do a better job at keeping calm. And not like the annoying memes say. I’m going to try to slow things down a bit. Maybe check out a yoga class. I’m on the home stretch of my graduate degree so it if takes an extra semester to finish it up and maintain some type of balance in my life, so be it!

BLOG REGULARLY! Yes, I should do it. This follows from the previous point… slow down. Relax. Enjoy life. I do enjoy blogging! Santa (okay… Amazon and I) brought me From Plate to Pixel and I look forward to improving my food photography as well!

Welcome, 2013! You couldn’t come fast enough! 


Brussels Sprouts Hash with Poached Eggs

I love poached eggs. I am constantly on the look out for a new bed for these lovelies to be served with. The latest one is brussels sprouts. I used to hate this veggie. Mostly, because it was served frozen, then boiled… and yuck! Fresh ones have much potential. They are like baby cabbages!

This recipe is fast for a weeknight dinner. It is also good for a Whole 30 or 21 Day Sugar Detox, if you use compliant bacon without added sugar.

 Brussels Sprouts Hash with Poached Eggs – Makes two very large servings

  • 1 lb of brussels sprouts
  • 8 slices of bacon, sliced horizontally into thin strips
  • salt and pepper to taste
  • 1T of apple cider vinegar
  • 4 poached eggs

Gather your brussels sprouts

Put them through a food processor to slice thinly.

Chop your bacon and put into a pan. I used molasses and black pepper bacon. You could use whatever type you want. Add pepper if you are using plain bacon.

Cook the bacon until it is nearly cooked through and you have a nice bit of bacon fat to cook the greens in.

Add the brussels sprouts to the bacon and cook for 5-10 minutes until they are wilted. I err on the shorter side for cooking times because I like my veggies crunchy. Add in a tablespoon of apple cider vinegar and salt and pepper.

Top with a poached egg. Are there many savoury dishes that don’t taste better with the addition of a poached egg? Didn’t think so.


Sausage, Squash & Collard Wraps

I saw the idea of using collard greens as wraps on Pinterest. Where else? Except I think it was for some vegan wrap. Schmeh. I want some meat. I was home one day and sorting through the fridge looking at things that needed to be cooked. Sausage? Squash? Collard Greens? Yes.

Sausage, Squash and Collard Wraps – Serves 6


  • 6 large collard green leaves
  • 6 sausages, any type
  • 2 acorn squash, cut into wedges
  • Oil for rubbing on the squash
  • Seasoning of your choice (make sure it goes well with the sausage!)

I grilled the acorn squash slices on the BBQ. You could also roast them. I left the skin on, as it is easy to pull off once your squash is cooked.  I tossed the wedges in some melted coconut oil and sprinkled with an organic dried veggie seasoning from Costco.

Grill or bake your sausages. Mine were red wine and garlic flavoured.

Lay down a collard green leaf (break the thick steam off), throw on a few squash wedges and roll them up like a burrito!  You may find it easier to cut your sausages in half and make mini-wraps. It will all depend on the size of your leaves and your sausages.

This would probably transport really well for a packed lunch. I ate mine hot, but they would be good cold as well.

Pumpkin Spice cake… in a mug!

Cake. I like cake. I do not like baking a whole cake and having to eat it all myself. This is why I am sending a whole plate of pumpkin tarts to Mr. Foodie’s office tomorrow because I don’t want to eat any more of them. I won’t admit how many I’ve already eaten. Whoops. Cake in a mug hits the spot without those pesky delicious leftovers.

I love pumpkin cream cheese loaf, muffins etc. The Starbucks muffin used to be my favourite, until I tried this recipe and it made the sbux one taste nasty and slimy. I’m sure it’s made with all sorts of chemicals and preservatives anyway.

Fall is for soup. And pumpkin baked goods. And Pumpkin Spice Lattes. I may have an addiction. I first had a cake in a mug a few years ago when a forum I was addicted to was raving about it. I had somehow forgotten about it. Then I saw a pumpkin mug cake on PaleOMG and it inspired me.

This is stupid easy. The cream cheese “filling” is optional, but I like it. Depending on how you feel about sugar, sweeteners etc. you could sub out the stevia for Splenda, honey, maple syrup, real sugar. Whatever you want. Brown sugar gives a lovely caramelish topping to it.

Pumpkin Cream Cheese cake in a mug – serves one!


  • 1 egg
  • 1T butter
  • 2T pumpkin
  • 1 packet Stevia (you could substitute
  • 2T almond flour
  • 2T coconut flour
  • 1/2t pumpkin pie spice
  • 1/4t baking powder
  • 2T Almond milk (You could use any type of milk)

Optional Cream Cheese filling:

  • 1T cream cheese
  • 1t brown sugar

Mix wet ingredients and stevia in a mug. Mix well. I use a 12 oz coffee mug. It is the perfect size.

Add the flours, baking powder, spices and mix well

Dig a little well in the middle of the batter.

Drop a tablespoon of cream cheese in there. Sprinkle with brown sugar. Microwave for 1.5-2 minutes (will depend on your microwave’s power)

Let it cool for a minute. Just enough time to get a hot cup of coffee to enjoy with it.

Dig in!

Mamma Mia, Meatza-ria, Meatza Perfection!

When I was a child there was this irritating radio jingle for the local grocery store’s bake-it-yourself pizza. I still sing it in my head when I am thinking of pizza. I love pizza more than I love a lot of things. I love it around the same amount that I love Well Fed. The best cookbook on the planet. You see, I bought the PDF last year, but it was so damned nice that I needed to buy the hard copy when I finally had a chance to get it in the USA. Of course, right after I ordered it Amazon marked it down. Bleh. STILL worth it. A phenomenal cookbook.

Speaking of which, this recipe is from Well Fed. Meatza is a versatile recipe that can hit the spot when all I really want is some damned pizza. The Mexican version pictured if you click the link is next on my hit list. One of my favourite things about Well Fed is its flexibility and inspiration in “You know how you could do that?” – suggestions to doctor the recipe to your tastes. Because a recipe is just that: a guideline. Follow your tastes and preferences to make the perfect meal.

And that’s what I did tonight. I used the recipe as inspiration and made my own Meatza. I only wondered why it has taken me so long to try this. Awesome idea.

I made the “crust” by mixing italian sausage seasoning with ground beef and spreading it on a stoneware pan. I popped this in a 400 degree oven for about 20 minutes.

It came out looking like a meat pancake. Not too appetizing…. 

I spread some tomato sauce (homemade from the freezer) on…

Gathered up some toppings. I chose red pepper, olives, onion and basil

Layered them on with some cheese. Yes, cheese. Blasphemy. I love cheese. Cheese hates me, but I love cheese. We’re in this torrid relationship that I just can’t escape. Delicious.

Back into the oven for another 15 minutes and out comes a delicious MEAT PIZZA!


Magnifique! This actually had enough structure to it that I could pick up a slice and eat it with my hands. I was quite impressed and happy with it. Why, oh why did I take so long to make it? Definite make again. Maybe even this week…