Chicken Tacos

photo 5

Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!

These were super simple….

Plantain taco shell


Red cabbage


Cherry tomatoes

Cilantro for garnish (and because I LOVE tons of it!)

What are your favorite taco toppings?

xo erin


Back to the Grind

photo (49)

I shared this blog post on The Dote Blog I wish I could say I came up with this BRILLIANT idea of salads in a jar….but I can share with you some awesome recipes! I woke up this morning (Monday) thinking to myself WHY didn’t I make my salads in a jar yesterday so I wouldn’t have to make lunches all week?! They are seriously a dream!  These make my life so much more convenient- not to mention ensures I have a healthy balanced lunch! Let’s all start the school year off in a healthy way!

Salad in a Jar 101

Rule #1: Dressing at the bottom, greens at the top. Make sure they are as FAR away from each other as possible so they stay crisp and fresh!

First things first (I’m the realest)

Add the dressing, vinaigrette or olive oil to your 1 pint mason jar. I use 1-3 tablespoons, depending on the dressing { If it’s oil-based, 1 tablespoon is enough } You’ll be keeping your jar upright and this will keep the dressing from touching the veggies and making them soggy.

 Chop chop!

Add your harder veggies and beans; like carrots, radishes, onions and chickpeas, jicama. Then layer your other veggies; like zucchini, cherry tomatoes, celery, bell pepper, mushrooms, bean sprouts, and cucumber.

On to the Next one…

Greens! This should take up about 1/2 of your jar. Make sure your greens are dry & pack them down tight so you can fit more in. Mix up your green choices for some variety {romaine, kale, arugula and spinach.}

Pack it up pack it in

Pack in the protein, now. Top the greens with your choice of protein. Some of my go to’s are: grilled or ground chicken or turkey, sauteed tofu, canned tuna, diced boiled egg, quinoa. You will also add your fats with the protein- these healthy fats will keep you satisfied throughout the day! Add some nuts, seeds, hummus & avocado. I like to take my avocado separate so it stays fresher and doesn’t brown. If you decide to add the avocado to your jar, top with a lime slice or some lemon juice.

Shake it ‘up’ Shake it ‘up’

When you’re ready to eat, shake it up! Eat your salad straight out of the jar or pour it into a big bowl. I pack things pretty tight with tons of veggies in my jar, but when I shake it up, the dressing is still able to coat all of the veggies. I prefer eating it out of a bowl so I can mix everything up rather than eating it in layers.


  • Add your nuts & cheese last so they don’t get soggy
  • If I’m adding onions, I like to add them first. Soaking them in the dressing helps dilute the strong onion taste ( prevents onion breath at work…)
  • Another option is to add items that will soak up the dressing as your second layer- Cooked grains, tofu, meats, mushrooms—anything that is spongy and will soak up the dressing as the jar sits in the fridge.
  • The salads can last up to 10 days in the fridge!
  • Really jam-pack the jars to help keep things from shifting and moving around. It should almost pop out in your face when you open that jar!  BONUS: the less air in the jar- the longer it will stay fresh!
  • If the salad isn’t enough- bring another pint size jar of soup
  • Try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • If I am worried my salad will have too much dressing- I bring a little bag of extra greens with me to soak it up.
  • If you are adding fruit, add it just before the greens

photo 2 (7)

Asian Chicken Salad

Use 2 tbsp. Carrot Ginger Dressing {from Costco}

Carrots, chopped or shredded (if shredded add in with the greens)


Bean Sprouts

Red & green cabbage

Chicken with Chinese 5 Spice

Mandarin oranges

Slivered almonds

photo 1 (8)

Cobb Salad with Peach Infused Vinaigrette

Use 1 tbsp. Dressing {Peach infused white wine vinegar, avocado oil, sea salt}

Red, orange & yellow peppers


Red onions


Boiled egg

Sunflower seeds


Blueberries (optional)

photo 3 (4)

Fall Salad

Use 1.5 tbsp. Maple Dijon Vinaigrette {maple syrup, Dijon mustard, whole grain mustard, sea salt, }

Yellow & orange peppers

Cherry tomatoes


Baked Cubed Sweet potatoes


Roasted red peppers

photo 4 (3)

Pesto Besto

Use 1.5 tbsp. Pesto dressing { pesto, olive oil, }

Cherry tomatoes




photo 5 (2)

Cabbage Salad

Use 3 tbsp. Vinaigrette { 1/2 c olive oil, 1/4 c white vinegar, 1 tsp honey, 1 tbsp chicken stock, pepper to taste}

Green & red cabbage

Toasted sunflower seeds & almond slices

*if you aren’t gluten free you can add toasted ichiban noodles

xo erin

Cafe Rio Pork Salad

photo 1

I so wish we had a Café Rio in Calgary…Costa Vida is good but there is just something about Café Rio that is better! 🙂 It’s a long process but it’s worth it!



Cheese (optional)


Lime wedges


Soft tortilla

Hard tortilla chips

Pulled pork

2 lbs Pork roast

1 bottle President’s Choice Apple Butter BBQ sauce.

1/4 c water

Cilantro Lime Rice

2 tbsp olive oil

1 yellow onion, chopped

4 cloves minced garlic

5 chicken broth

1 2/3 c water

1/2 bunch of cilantro, chopped

2 tsp cumin

1 Tbsp lime juice

1/2 tsp salt

3 c long grain rice

Mexican Black Beans

2 tbsp olive oil

2 cloves garlic, minced

1 tsp ground cumin

1 can black beans (15oz), rinsed an drained

1 can petite- cut tomatoes (15 oz)

1 tsp salt

Cilantro Ranch Dressing

1 1/3 c light sour cream

3/4 Mayo

1 bunch of cilantro

1 package of Ranch Dressing (the powdered stuff)

4 tbsp Safeway Salsa Verde

1-2 cloves of garlic

1/8 tabasco sauce

juice 1 lime

*add milk if too thick

Pico De Gallo

4 fresh tomatoes

1 white onion, chopped

1/4 bunch of cilantro, chopped

2 cloves minced garlic

1/2 tsp lime juice

1 tsp salt

1 tsp pepper


Pulled Pork

  1. In your crock pot cook 2 lbs pork roast, seasoned with salt & pepper on low for 6 hours. You may want to add 1/4 c water. Shred meat, Add 1 bottle of President’s Choice Apple Butter BBQ sauce. Cook for another hour.

Cilantro Lime Rice

  1. Saute olive oil, onion & garlic till fragrant.
  2. Boil everything else except rice in a large pot.
  3. Add onion and garlic, then add rice. Cover and simmer till rice is cooked.

Mexican Black Bean

  1. In a nonstick skillet over medium heat, cook the garlic and cumin in  olive oil until fragrant. Add beans and tomatoes and salt, Continuously stir until heated through.

Pico De Gallo

  1. Mix all ingredients together in a bowl.

Cilantro Ranch Dressing

  1. Add all ingredients to a blender and mix until smooth. Add milk if it is too thick.

Assemble salad, You can use a tortilla if you would like! Start with the lettuce, rice, beans, pork, pico de gallo, guacamole, cheese, cilantro ranch dressing, cilantro, lime wedges and crispy tortillas on top.

xo erin


photo 5


It has been so long since I have had a girls night, and it was much needed!! We started at Market Collective, got some macarons from By Ollia, then to Una for pizza, walked around Mount Royal to look at the beautiful homes, got some froyo from Tuti Fruiti then went hot tubbing!

The pizza’s we got from Una:

4-maggi { provolone picante, friulano, fior di latte mozzarella, pecoriono romano, finished with truffle oil  + local urban honey}

Sausage { spicy Italian sausage, caciocavallo cheese, grana padano, fresh basil, san marzano tomato sauce}

Chef’s special { eggplant puree, fennel sausage,trecce, semi- dried tomatoes }

…I thought the Chef’s special would be my favorite but I actually liked the 4-maggi the best and I don’t normally love cheese pizza.

xo erin

Spaghetti Squash with Tomatoes, Spinach & Garlic



1 spaghetti squash

2 tbsp olive oil

3 garlic cloves, minced

1 c cherry tomatoes

1 bag of spinach

sea salt


1. Pre heat your oven to 375F.

2. Place your spaghetti squash on a baking sheet and bake for about 1 hour. It is easier to cut of you cook your spaghetti squash whole rather than cut it and bake the two halves. Once it is cooked remove from the oven and discard the seeds.

3. Heat your olive oil in a pan on med heat. Add garlic and cook till fragrant- make sure it doesn’t burn. Add tomatoes and turn down heat to low. Cook for another 10 minutes then add spaghetti squash and spinach. Cook for another couple of minutes and then serve!

xo erin