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Experience how great learning English tastes.

Experience the flavor and culture of Atlantic Canada

Join us every Sunday at 9 am Atlantic time for a fun and friendly way to immerse yourself in English and learn more about Canadian food and culture:

– listen to and speak English in a safe environment
– learn authentic Atlantic Canadian Maple 🍁 recipes every week
– get to know our staff and students in a relaxed atmosphere

Whether you are here in Canada or anywhere else in the world, pop in and experience Atlantic Canada with us.

Our cooking club is held every Sunday 9-10 am Atlantic time (AST).

The Atlantic Canada Cooks Menu. Dive In!

Zucchini Lasagna

Zucchini Lasagna

This is the perfect recipe to use your garden-fresh veggies and herbs from the summer, or to create a comforting winter time meal.


2 zucchinis cut into strips
2 large onions (cut, chop and cook down with fresh herbs of your choice)
8 large thin slices of Prosciutto – 2 layers
1/2 cup Bread crumbs (can use gluten free)
1/2 cup grated Parmesan cheese (or none)
1/2 cup stock to use with onions
Thyme – 7-10 sprigs 1/4 cup chopped
Or Rosemary
Simmer onions
Layer like a lasagna
Zucchini – meat – onions – zucchini- meat – onions – top with bread crumbs & cheese.
Bake at 375 for 35-40 minutes (Bake less if you like zucchini less cooked)

Maple Cranberry Apple Crisp

Maple Cranberry Apple Crisp

– 2 types of apples 🍎  sliced
– oats
– nuts
– coconut flakes (un sweetened)
– coconut oil
– cinnamon
– maple syrup

Cook apples in frying pan for 15 minutes.

Pour cooked apples with spices and maple syrup into baking dish.

On top layer oats nuts and coconut mixture

Drizzle cranberry maple glaze across top.

Bake for 35 minutes at 375


Serve with ice cream

Caramelized Onions & Roasted Spaghetti Squash

Caramelized Onions & Roasted Spaghetti Squash

4-5 onions – use 2 types of onions (your choice)
olive oil
4-5 cloves fresh garlic
3-4 sprigsfresh thyme
salt & pepper
balsamic vinegarCook med heat 20-35 minutes or more.

Spaghetti Squash – Cut in half, add olive oil, salt & pepper, add balsamic if you’d like. Roast at 380 for 30-40 minutes. Remove squash with a fork into a bowl (careful hot) add olive oil, fresh thyme , balsamic, salt & pepper – enjoy 🍴🍴 i had bacon & topped with micro greens 

Turkey Soup – Homemade

Turkey Soup – Homemade

– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper
– 12 cups  broth or stalk
– diced cooked chicken
– diced carrots 🥕
– diced celery
– diced onions
– 1 cup brown long grain rice OR diced potatoes
– bay leaves ×3
– fresh thyme 3-4 springs
– dried summer savory (if available)
– salt & pepper
– 1/2 cup left over gravy (Michelle Tip)
Broth/Stalk recipe

– boil bones from original roasted Turkey 3 hours in 2 litres of water – let it reduce to desired amount

– in water add onions halved, celery stalks with leaves, garlic cloves, 3-4 Bay leaves, salt & pepper

Enjoy this comfort food.  Great eaten as a meal with fresh buns or biscuits.

Enjoy the freshness of herbs 🌿

Turkey & Gravy

Turkey & Gravy

– select size bird you will cook
– herb rub under the skin and on top
Herb rub – (Thyme, Risemary, summer savory, olive oil)
– salt & pepper
– stuff full onion inside the turkey
(Let herb rub sit overnight)
– bottom of baking pan
– 3 large carrots cut in half
– 2 opinions cut up
– 5 stalks of celery
– 5 gloves of fresh garlic
– 3 cups of water

Place turkey on top of vegetables and bake to proper cook time for the turkey size.

To make gravy

– from pan left drippings, remove all celery and discard
– place the rest of ingredients in a pot, at more liquid as desired
– blend the mixture until smooth

Quinoa Salad

Quinoa Salad 

– 1 cup cooked quinoa
(Select all or at least 4 diced veggies – hard types of vegetables- broccoli, kohlrabi, fennel)
– 1/4 cup diced celery
1/4 cup diced radish
1/4 cup diced carrots
1/4 cup diced sweet red pepper
1/4 cup sweet corn (roasted Michelle tip)
1/4 cup diced cilantro or basil or thyme
1/4 cup chives or finely diced onion 🌰
1/4 cup diced cabbage
– 1/2 lemon 🍋 juiced (or lime or orange)
– 3-4 tablesspoons good olive oil
– 1 tablespoon maple syrup or honey
– salt & pepper

Serve cold and enjoy

Great to take to enjoy with friends

Keeps for 4-5 days refrigerated

Pumpkin Maple Bake

Pumpkin Maple Bake 

– Adjust amounts to suit serving

Pumpkin cubed (cut into small pieces)
Squash cut same size as pumpkin
Onions cut into large pieces
Garlic cloves – cut in large pieces
Sweet peppers
Fresh Thyme (3 tablespoons)
Fresh cranberries 1/4 cup
Salt & Pepper
Drizzle maple syrup across the top
Bake in 400 degree oven for 35-40 minutes, when squash is soft.

Enjoy the flavors

Baked Maple Apples

Baked Maple Apples

Core and slice apples
(Use a firm apple)
Stuff each one

Stuffing (in a bowl mix)
– oats
– coconut
– walnuts crushed
– hemp hearts
– raisins or what ever you like
– 1/2 maple syrup
– apple cider in bottom of pan

Bake at 375 for 45 minutes

Remove and top with maple syrup and nuts or your favorite ice cream 🍦 🍨

Maple Pumpkin Tarts

Maple Pumpkin Tarts 


– 1 cup of pumpkin spiced tea (use as cooking liquid)
– pumpkin (baked) 3 cups cooked
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 3 star anise (remove before blending)
– 1/4 cup maple syrup
– orange zest

Simmer all ingredients in the tea until soft, 15 minutes, remove star anise blend until smooth

Tart shells

1 cup raw almonds
1 cup raw cashews
1 egg
1/8 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp sea salt
2 1/4 cups pureed pumpkin (filling)
1/3 unsweetened almond milk
2 1/2 Tbsp arrowroot powder (this is a replacement for corn starch)


Preheat oven to 350 F. Line a muffin tray with parchment cups, or use coconut oil to grease.

Pulse the almonds and cashews in a food processor. Add egg, the coconut oil, maple syrup, vanilla extract, cinnamon and sea salt, until a crumbly dough forms. Press the nut mixture into muffin tray to form the crust. Spoon pumpkin filling into each tart. Bake for 45 minutes. Remove tarts from muffin tray and let cool. Serve warm or refrigerated. Top with coconut whipped cream, nuts and seeds, mint, pomegranate seeds, etc.

Sweet enough for dessert, healthy enough for breakfast!

Layered Dip

Layered Dip

– seasoned cooked ground beef
– caramelised onions (4-6 medium sized)
– diced yellow peppers
– avocado 🥑
– cilantro – 1 cup cut fresh
– diced green onion – 1 cup
– tomatoes diced (juice removed)
– olives 1/2 cup sliced

Prepare meat, cooked beef, 1 cloves garlic minced, 1 onion diced, salt, pepper, chilli powder smoked paprika, 1 cup chicken stalk, 1 tablespoon corn starch, 1 cup diced fresh cilantro.

Carmelised onions

– 4-6 large onions
– quarter and sliced this
– olive oil
– garlic
– salt & pepper

Cook on medium heat until soft and carmel colored. Add small amounts of water to soften as needed.
Bake meat with carmelised onions for 30 minutes at 375.
Top with fresh layers
Use glass pan to show the beauty.

It eats like a meal

Roasted Squash Seeds

Roasted squash seeds

– use pumpkin too
– clean off seeds by hand
– place evenly across baking sheet on parchment paper

Mix in a bowl

– garlic powder
– salt
– cracked pepper
– smoked paprika

Spread mixture over seeds, stir up to coat all sides. Ensure seeds are not crowed on the pan. They roast better.

Oven at 375 for Approximately 30-40 minutes. Keep an eye for just crispy.

Enjoy all the parts of your veggies.

Maple Chicken Salad

Maple Chicken Salad

– 2 cups cooked chicken (maple marinade) or regular roasted
– 2 tablespoons mayonnaise
– 1 tablespoon olive oil
– fresh apple diced (Michelle Tip 🍎)
– fresh chives
– diced almonds
– fresh celery (1 stalk)
– salt & pepper

Serve on your favorite bread, buns or in a lettuce wrap.

Maple Pancakes

Maple Pancakes

– your favorite mix
– sliced bananas
– crushed nuts
– maple syrup

Put mix in pan, sprinkle nuts and banana slices in to mix in frying pan. When ready flip cook to golden brown top with maple syrup and more nuts.

Atlantic Omelette

Atlantic Omelette

– 2 eggs (well beaten in a bowl)
– 1 teaspoon of water in eggs
– cook in advance mushrooms
– diced tomatoes (remove seeds)
-diced green onion
– bacon

Warm up pan, coat bottom with egg mixture, move around until mostly cooked, add ingredients and fold in half, cook 1 more minute.

Holiday Turkey Meatballs

Holiday Turkey Meatballs

– ground Turkey
– green onions
– rosemary
– fried cranberries
– summer savory or sage
– 1 egg
– 1/4 cup oats
– salt & pepper
– minced garlic

Roll into bite size balls
Fry in frying pan – 5 minutes
Oven – 375 – 5 minutes

Cranberry Maple Dipping Sauce

Cranberry Maple dipping sauce

– cranberries fresh or frozen
– orange juice
– lemon zest
– fresh rosemary finely chopped
– maple syrup

Simmer in pot 25 minutes until smooth

Michelle’s 🍁 Rosemary Roasted Brazil Nuts

Michelle’s 🍁 Rosemary Roasted Brazil Nuts

– brazil nuts whole
– salt
– pepper
– fresh rosemary chopped
– smoked paprika
– maple sugar Briggs

Toss ingredients in the bowl
Spread on parchment paper in cookies sheet in 375 oven for 10 – 15 minutes

Rosalind’s Energy Cookies

Rosalind’s energy cookies

-250 ml sunflower seeds
-250 ml chia seeds
-250 ml hemp hearts
-250 ml sesame seeds
-250 ml rolled oats
-250 ml chocolate chips
-250 ml dried cranberries
-125 ml cocoa powder
-500 ml peanut butter
-150 ml honey or maple syrup


Put: everything except coconut in a large bowl
Mix: all ingredients together well with your hands.
You made need to add more honey to hold it together

Roll: ¼ cup scoops then use a fork press down add a nut or cranberry on top
Store: in an air tight container in fridge for up to a week or in the freezer for a couple of months.

Be creative with the recipe add your other dried fruit or just used your favourite combinations.
You can make them as small or as large as you wish.

Enjoy !!!

Curry Chicken Salad

Curry Chicken Salad

2 c cooked cubed chicken breast
¾ c chopped apple
¾ c dried cranberries
¾ c mayonnaise
½ c chopped walnuts
½ c chopped celery
2 tsp lemon juice
1 tbl chopped green onions
1 tsp curry powder

6 lettuce leaves or hand full of spinach leaves

6 Croissants split or your favorite bun (can be toasted if you wish)

6 lettuce leaves or hand full of spinach leaves

6 Croissants split or your favorite bun (can be toasted if you wish)

Put all ingredients in a bowl, stir.

Layer lettuce or spinach on croissant or bun add chicken mixture.

Enjoy !!

Traditional Chicken Salad Mix

Traditional Chicken Salad Mix

2 c chicken
½ c mayonnaise
1 stalk of celery
1 green onion chopped
1tsp Dijon mustard
1tsp fresh herbs (dill, or any of your choice)
Dash pepper, salt, onion powder, garlic powder, paprika, any dried spice like turmeric

Put on bun, roll in lettuce wraps, rice warps, you get to choose.

Easy and delicious. :0)

Roasted Chicken with Gravy

Roasted Chicken with Gravy

Fresh thyme
Fresh Rosemary – diced fine
Summer Savory dried
Salt & Pepper
Olive oil
Garlic powder
Onions – 3 medium (slice)
Carrots – 3 medium (cut into sticks)
Garlic cloves – 3
Celery stalks – 3 with leaves (leave whole in pan)
1 box of chicken stalk or water
2 German sausages

Season Chicken all over with olive oil then herbs and spices, let sit for 2 hours at room temperature before cooking. Baking time depends on size of chicken or turkey you choose. Bake at 380

Layer bottom of baking pan with carrots, onions, fresh garlic, celery (celery will be removed after baking, the rest of the ingredients help make up the gravy once cooked and will be blended together)

Place seasoned Chicken on top of bed of vegetables listed above. Ensure baking dish has high sides to keep all the liquid in.

Add 2 cups of chicken stalk to the bottom of the pan over the vegetables.

Place into preheated oven

Once chicken is cooked, remove from the pan. Keep the pan drippings, remove the celery stalks, add salt and pepper, move to a pot, add more liquid to desired amount of gravy. Simmer for 5 minutes hen blend. Should be a rich smooth consistency. It will be a little orange due to the carrots that create the thickness. NO flour or corn starch needed.

Season the gravy with your favorite other flavor

Enjoy, Maple chef Michelle

Maple, honey glazed carrots & parsnips

Maple, honey glazed carrots & parsnips

Carrots – multiple colors are beautiful for this recipe
Options – Turnip or other root-based vegetables
Maple Syrup
Maple sugar – if an option (use to finish the dish)
Smoked paprika
Salt & Pepper

Cut all vegetables to the same approximate size – this helps with even cooking
Preheat oven to 400 – high heat is needed

In a bowl toss all of the above ingredients together to coat all of the vegetables with the seasoning.
Place evenly across a baking sheet on parchment paper is advised

Bake for 30 – 45 minutes until soft.
Add extra Maple syrup or maple sugar about 5 minutes before finished cooking, with some extra fresh thyme leaves.


Carrot Turnip Maple Soup

Carrot Turnip Maple Soup

 tablespoons olive oil
1 large onion (finely chopped)
1 tablespoon thyme
1 tablespoon fresh ginger (grated)
1/4 maple syrup
3 large carrots (peeled and roughly chopped)
2 medium turnips (peeled and roughly chopped)
1 1/2 teaspoons sea salt
1/4 teaspoon pepper
5 cups water
2 teaspoons lemon juice (freshly squeezed)
2 green ionions diced to serve with soupOptional – curry a great additionCook
– onions & spices with olive oil in pot, add cut carrots & turnip simmer 10 minutes
– add water and boil until :carrot:cooked
– blend together until creamy

Optional: 3 tablespoons sour cream or yogurt to serve

Stewed Herbed Pork


Stewed Herbed Pork

In a slow cooker or crock pot please the following ingredients in, turn it on high for about 6 hours.

– 1 pork shoulder
– 2 cups diced onions
– salt & Pepper
– fresh garlic 3 cloves
– fresh thyme 4 sprigs
– rosemary chopped
– chicken stalk
– 1 cup white wine or apple juice

Use enough liquid to cover pork by half. It will cook down, then shred the meat in the liquid and mix together.

Great over rice or in a sandwich


Italian Sausage in Tomato Sauce

Italian Sausage in Tomato Sauce

3 or 4 hot Italian sausage
1 cup stocks of chopped celery
2 cups of sliced mushrooms
2 cloves of garlic
2 chopped sweet peppers
2 cans of tomatoes (I whole tomatoes, 1 diced tomatoes)
1 can of tomato paste
2 tsp Olive oil
2tbl of oregano, basil, pepper, salt to taste.

Stove top version

Heat olive oil in a large pot sauté sliced Italian sausage for 5 minutes stirring from time to time.

Add onions, celery and garlic, sauté until onions are translucent, add mushrooms, peppers to pot stir often.

Add cans of tomatoes, herbs simmer until vegetables are cook to your taste.

To serve cook your favorite pasta, top with Parmesan cheese and fresh parsley.

Crockpot version:

The same as above ingredients put stir fry in a pan the sausages and add all to crock pot turn on high setting for 3 hrs or low for 4-5 stir once in awhile.

Cook pasta and serve


French Onion Soup


French Onion Soup

2 tablespoons olive oil
5 cloves of fresh garlic
6 cups sliced onions (use 2 – 3 kinds when possible)
6 cups beef broth
2 tablespoons dry sherry or white wine
4 tablespoons fresh thyme
1 pinch salt and pepper to taste

Simmer onions garlic & thyme in olive oil appropriately 20 minutes – once onions soft with some light browning.’ add water/ beef broth or other- simmer 15 minutes4 slices French bread 4 slices provolone cheese or slices of Swiss cheese, diced¼ cup grated Parmesan cheeseLadle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer and toasted is best). Layer each slice of bread with a slice of provolone and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.


Maple Chef Michelle

Roasted Butternut Squash Soup with Maple

Roasted Butternut Squash Soup with Maple

– 6 cups water or stalk
– 8 cups Squash (cut into small cubes)
– thyme (fresh preferred) 1/8 cup (6 spriggs)
– 4 large onions (cut up small)
– 1 bulb garlic – roasted
– 1/4 cup Maple SyrupOnions in pan with olive oil & thyme – cook down until carmelisedHeat oven 390

Bake squash and garlic on baking sheet with parchment paper
– salt & pepper with olive oil to roast 35 minutes or until soft and golden
– place baked Squash, roasted garlic into onions add the liquid, simmer for 10 minutes then blend/puree the soup
– finish with green onions and a drizzle of maple syrup


Michelle’s Clubhouse Pasta

Michelle’s Clubhouse Pasta

Turkey cooked & cubed, Bacon for topping, Ham or salami diced, Cheese to finish, Soinach, baby Tomatoes.
Sauce: Mayo, grainy mustard, salt, pepper, chicken stalk, 1 tsp maple
In hot frying pan in this order cooking each additional for a few minutes
– olive oil
– tomatoes (cooked until soft)
– ham or salami
– add spinach cook down
– add chicken
– sauce
– noodles
– stir serve top with bacon


chunks & cheese

Ros’s Pasta Vongole with Clams and Mussels


Ros’s Pasta Vongole with Clams and Mussels

If using fresh mussels wash in cold water with a brush and drain (discard any that are already opened)

-1.5 pounds of fresh clams or 10 ounces can baby clams, drained

-1 pound of fresh mussels or 14 ounces of mixed seafood such as shrimp, squid, mussels, thawed if frozen

-1cup (250ml) water

-2/3 cup(158ml) of white wine or cooking wine 

-5tbsp (75ml) olive oil

-2 cloves of garlic, minced

-3 tbsp (45ml) chopped parsley

– salt and pepper to taste

– 2 tbsp (30ml) chopped tarragon

– 1lb (450g) spaghetti

Place fresh shelled seafood in a large saucepan add water and wine bring to boil. Cover and steam until shells open. discard any that do not open. remove clams/mussels from shells If large, chop them roughly.
-use a strainer to strain the cooking liquid. Place in a small saucepan and boil rapidly until reduced by about half. set aside.

-heat olive oil, in a large frying pan. Add garlic cook for 2-3 minutes (do not brown the garlic)

Add reduced liquid, parsley and tarragon. cook over low heat until pasta is cooked.

-drain spaghetti. Add to frying pan increase heat to medium and add seafood mixture. Cook 3-4 minutes with sauce to reheat seafood.

-season with salt and pepper

Enjoy !!!

Creamy Lemon Pasta with Lobster


Creamy Lemon Pasta with Lobster

Prep time: 15 minutes

Serving : for 2 people

Cooking time: 25 minutes if lobster is live / 10 if lobster is cooked


For Lobster if cooing

  • 2 cups of dry white wine
  • 3-4 sprigs for fresh thyme
  • 3 (5 ounce) lobster tails

For the Pasta

  • 10 ounces of fettuccine (about 2/3 of a box)
  • 1 tablespoon olive oil
  • 1 medium shallot, finely chopped (about ¼ cup)
  • 2 cloves of garlic finely chopped
  • 1 cup of heavy cream ( I will be using coconut cream)
  • 2 tablespoons of Salted butter
  • zest of1 lemon, plus more for serving
  • 1/3 cup grated parmesan cheese
  • ¼ teaspoon salt / more to taste
  • Freshly cracked pepper to taste
  • 1/4 – 1/3 cup reserved pasta water
  • Juice of ½ a lemon
  • fresh basil leaves for serving (optional)
  • lemon wedges for servingnonstick

Instructions :

  1. Begin by poaching lobster tails. Add wine and thyme to a medium saucepan. Bring to boil.

Once boiling add lobster tails and reduce heat to medium.

Cover and simmer for 5-6 minutes or until the turn red and curl

Remove from sauce pan and let cool. Chopped into chunks and set aside.

If you do not want to use wine to poach lobster you can substitute water for poaching liquid.

  1. Bring large pot of water to boil for the pasta season with salt

Cook until pasta is al dents

Keep ¼ – 1/3 cup of pasta water before you drain pasta.

  1. Meanwhile start the cream sauce. Heat the olive oil in a large skillet over medium heat.

Add shallot and garlic and a pinch of salt and pepper

Saute for 1-2minutes stirring frequently, until fragrant and until you are seeing some caramelization.

Add cream, raise heat slightly and bring to slow simmer.(do not heat the cream to high or bring to boil.

  1. Once cream is bubbling, reduce heat and add butter, lemon zest, parmesan and salt.

Stir until butter and parmesan are melted and mixture is smooth and creamy.

Start adding ¼ cup of the pasta water and lemon juice and stir to combine.

Add chopped lobster into the sauce to heat through for about 1 minute, stirring constantly.

Season to taste with salt and pepper.

Add pasta and toss until sauce coats the pasta.

If the sauce seems like its too think and needs a little loosening up add a splash of pasta water until the sauce coats the pasta to your liking.

  1. Portion into bowls and garnish with fresh basil leaves, lemon zest, fresh pepper and lemon wedges.

Serve immediately and enjoy :0)

Michelle’s Maple Blueberry Cranberry sauce

Michelle’s Maple Blueberry Cranberry sauce

  • 2 cups blueberries (fresh or frozen) 1 Cup of Cranberries
  • 1/2 cup water
  • 1/4 cup Maple Syrup to finish with after boiling – 1/4 cup of fresh squeezed orange juice
  1. Place blueberries (reserve 1/4 cup for the end) and cranberries and orange juice in a small saucepan. Add water . Heat over medium-high heat until mixture comes to a low boil and blueberries just start to break apart.
  2. simmer low for 5 minutes then add maple syrup – do not boil with maple syrup
  3. Remove from heat. Add remaining blueberries and stir gently. Serve warm or cold. Adding the zest from the orange adds a “pop” of flavor.

Michelle’s Maple Bacon Syrup Recipe For the Maple Bacon Sauce

Michelle’s Maple Bacon Syrup Recipe For the Maple Bacon Sauce

1. cook bacon until crisp.

2. Drain fat and deglaze with 1/4 cup of apple juice. Add 1/2 cup of maple syrup. *we use Briggs Maples Dark Syrup

3. Cook slowly 2 minutes until it comes together, then add back in the cooked bacon – keeping 1/4 back to sprinkle on top of your pancakes with other toppings. Like Pecans, coconut to sprinkle on top of the sauce ENJOY on your hot pancakes

Savoury Thyme Pancakes

Savoury Thyme Pancakes

In a bowl to your favourite pancake mix: salt, pepper, fresh thyme, 1/4 cup of parmesan cheese finely grated and mix with a hand whisk.

  1. Leeks – 1 large with 1 cup sliced mushrooms, 1/4 cup of stalk.
  2. Savoury TOPPING: Cut the cooked steak or chicken into small cubes, slice the mushrooms and leeks to fry
  3. Place a frying pan over medium-low heat and add 1 tablespoon olive oil.
  4. add the mushrooms and leeks to the pan with salt, pepper until soft then add stalk simmer, add parmesan. Cooking your pancakes add it to the frying pan in batches, and cook for 3-4 minutes. Leave a gap between the pancakes as they will spread while cooking.
  5. Turn them over and keep cooking for 3-4 more minutes.
  6. Pancakes are ready – add the meat, leek & mushroom topping with some additional parmesan cheese and enjoy a savoury pancake.


Michelle’s Irish Boxty

Michelle’s Irish Boxty

Gluten, Dairy & Sugar-free

  • 2 cups (9 oz) Gluten-free flour (Almond & brown rice blend)
  • 1 tsp baking powder
  • 1 tsp Atlantic sea salt
  • 1 cup (8 oz) PEI mashed potatoes, boiled in salted water
  • 1 1/2 cups (8 oz) grated, raw potato
  • 1 cup almond (or more if needed)
  • Coconut oil for the pan
  • 3 sprigs fresh thyme
  1. In a small bowl, place the flour, baking powder and salt; set aside.
  2.  In a large mixing bowl, combine the mashed potatoes with the grated raw potato, then add the flour and mix well.
  3.  Slowly add the almond and stir gently (do not over mix).
  4.  The mixture should be like a very firm, thick batter; almost like a dough.
  5.  Heat a nonstick frying pan over medium-high heat, and add coconut oil.
  6.  Pour batter into the hot pan, flatten and shape into a Pancake shape, and fry until golden brown on the bottom.
  7.  Turn and continue to cook until golden brown on top too, turning the heat down if they are browning too quickly (NOTE there is raw potatoes which need to cook).
  8.  Continue to add a little Coconut oil and fry the boxty until all the batter is finished. Serve hot.

Best toppings

– poached or soft boiled eggs
– maple bacon syrup
– sautéed onions & mushrooms with permeate sauce
– diced green onions
– sauce

Michelle’s Maple Caramelized Onions

Michelle’s Maple Caremlized Onions

6-7 large onions (I use a few types)

5 cloves garlic

4 sprigs fresh thyme

Salt and pepper

Chicken stock – 1/2 cup after onions are cooked down

Maple syrup


  1. Heat olive oil in a frying pan.
  2. Add all the ingredients except chicken stock and maple syrup.
  3. Saute on medium heat until golden.
  4. Add chicken stock once onions are cooked down.
  5. Add maple syrup at the end.
  6. Serve with anything!

Irish blender Chocolate pots de creme

Irish blender Chocolate pots de creme

  • 6 ounces semi‐sweet chocolate chips
  • 2 tablespoons maple sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • a pinch of sea salt or kosher salt
  • 1/2 cup plus 2 tablespoons Baileys Irish Cream
  • whipped cream for garnish, if desired

1. Get ready: Place 4-6 small bowls, pots, ramekins etc. on a plate or pan.

2. Place chocolate chips, maple sugar, egg, vanilla and sea salt in a blender container. Pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening

3. Pour Irish cream (or half and half) into a microwave-safe bowl. Make sure it’s a large enough bowl or cup as the mixture will bubble up when heated. Heat on high power for about 1 ½ minutes, or until cream is vigorously boiling.

4. Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, cover. Blend for 1 minute, then pour into prepared bowls and refrigerate for 1 hour. Can be made 2-3 days in advance. Cover with plastic wrap when storing.

Sweet Potato Cake

Sweet Potato Cake


  • Sweet potatoes (500 gr)

  • Wheat flour (65 gr)

  • Butter (melted – 50 gr)

  • Maple sugar (50 gr)

  • Coconut milk (150 gr)

  • Condensed sweetened milk (2 tb. Sp- optional)

  • Unsweetened milk (optional)

  • A pinch of salt

  • Some vanilla

  • In a small bowl, place the flour, baking powder and salt; set aside.
  1. Cut sweet potatoes into thin slices and steam until soft

  2. Mash sweet potatoes when they are hot

  3. Add flour, coconut milk, butter, sugar, condensed milk, salt, vanilla and some milk if the dough is thick

  4. Spread some cooking oil onto the pan, put the foil on it and then the cooking paper, pour the dough on it and bake on the stove with the low heat for 30 min. then turn it over and bake for another 10 mins.

  5. Cool it down before serving

  6. Better if you chill it for a few hours

Gluten-free Buckwheat Waffles

Gluten-free Buckwheat Waffles


  • 1 cup buckwheat flour
  • 1 tablespoon Maple sugar (or whatever you wish)
  • 1 ¼ teaspoon Baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 ¼ cups buttermilk ( I used oat milk)
  • ¼ cup melted butter (I used coconut oil)
  • 1 large egg

Topping suggestions: maple syrup, almond or peanut butter, berries, banana slices, whipped coconut milk or whipped cream, nuts, hemp hearts, whatever you wish to put on your waffle… :0)


  1. Preheat waffle iron. If desired, preheat the oven to 200 degrees Fahrenheit to keep waffles warm until you are ready to serve.
  2. In a medium-sized mixing bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, salt and cinnamon.
  3. In a liquid measuring cup or mixing bowl, whisk together the milk, melted butter and egg. Pour the wet into the dry mixture and stir them together until there are only a few small lumps remaining. Give it a few more stirs if you see any liquid that has not fully incorporated. Let batter rest for 5-10 mins if you wish to.
  4. Pour batter onto the hot waffle iron, close the waffle iron and cook until the waffles are barely letting off steam and they are lightly crisp to the touch (this make take longer than your waffle iron suggests.) Carefully lift waffle out of the waffle iron and serve immediately or place in the oven to keep warm.
  5. Repeat with the remaining batter as necessary.
  6. Serve with maple syrup and favourite toppings and enjoy

This made 10 large waffles :0)

Spinach Egg Bites:

Spinach Egg Bites


  • 5 eggs
  • 2 tbsp milk (I used Oat milk)
  • ½ cup grated cheddar cheese
  • ½ cup cut ham
  • ½ cup red peppers
  • ¼ cup red onion
  • ¼ cup green onion sliced
  • ½ cup ruff chopped spinach
  • ½ tbsp olive oil


  1. Spray muffin pan generously with cooking spray
  2. Preheat oven to 350* F
  3. Heat oil in skillet. Add ham, peppers, onion & spinach
  4. Cook until peppers and onions are slightly tender
  5. In a separate bowl whisk together eggs, milk, green onions and grated cheese. Mix only until combined. If you prefer more dense bits, use a fork to combine instead of a whisk
  6. Stir in ham mixture into egg mixture
  7. Pour into the greased mini pan
  8. Bake 350 for about 15 minutes or until golden brown

Enjoy :0)

Michelle’s Maple Fried Chicken with Waffles

Michelle’s Maple Fried Chicken with Waffles

Fried Chicken

  • – boneless skinless chicken thighs ×8
  • – 1 egg
  • – coconut flour 1/4 cup
  • – 3 tablespoons maple sugar
  • – 3 tablespoons garlic powder
  • – 2 tablespoons onion powder
  • – 1 tablespoon dried oregano
  • – 1 tablespoon dried thyme
  • – 1 teaspoon smoked paprika
  • – 1 teaspoon turmeric
  • – salt
  • – pepper
  1. – mix dried ingredients well in a bowl to use for coating
  2. – beat egg to drench chicken before coating with the mixture
  3. – coat all sides of chicken
  4. – bake in oven 375 for 20 minutes
  5. – waffles (use your favourite recipe)
  6. – regular or 1 teaspoon hot sauce in your waffle batter
  7. – enjoy your chicken with waffles drizzled maple syrup

Maple Citrus Glazed Carrots

Maple citrus glazed carrots


  • carrots
  • – fresh thyme
  • – garlic powder
  • – maple syrup
  • – salt
  • – pepper
  • – orange 🍊

Cut carrots to the desired size

Coat with ingredients with olive oil

Use orange juice & peeling for flavour

– shaved peel across the carrots

– coat with maple syrup only in the last 5 minutes of cooking time to preserve flavour

– Bake in oven 35 minutes

Maple Glazed Ham

Maple glazed ham


– ⅔ cup maple sugar

– ¼ cup orange juice or pineapple juice

– 2-3 tablespoons dijon mustard or grainy mustard

– ½ teaspoon garlic powder

– pinch ground cloves

Trim your ham, cut crosses into ham, about 1/2 inch deep.

Pour 1/2 glaze over ham.

Bake 375 in oven (time based on size of ham)

Halfway cooked, brush ham with glaze

15 minutes before cooked add balance of glaze


Spicy Maple Roasted Carrots

Spicy Maple roasted carrots

– carrots

– 1/4 cup olive oil

– 3 tablespoons maple syrup

– thyme fresh 3 sprigs

– 1 teaspoon hot sauce

– salt & pepper

Coat carrots cut to the desired size. Bake in 400 oven until cooked. Drizzle extra Maple syrup to serve.

Michelle Maple Ginger Carrot Soup

Michelle Maple ginger carrot soup

– 6 large carrots

– 6 cups chicken stalk

– 5 sprigs fresh thyme

– 1 tablespoon ground fresh ginger

– 1/2 cup Maple syrup

– 1/4 cup orange juice

– 2 onions

Simmer onions with olive oil in pot, add thyme, ginger. Cook down for 10 minutes. Then Add carrots. Saute for 5 minutes then add chicken stalk, orange juice. Boil. Once carrots cooked, blend until smooth, then add maple syrup at the end


Healthy Carrot Muffins

Healthy Carrot Muffins


1 ¾ cup Wholewheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon nutmeg

2 cups peeled and grated carrots

½ cup roughly chopped walnuts

½ cup cranberries or raisins tossed in 1 teaspoon of flour

1/3 cup coconut oil (melted) or extra virgin olive oil

½ cup maple syrup or honey

2 eggs

1 cup Greek yogurt (I added oat milk)

1 teaspoon vanilla extract

1 tablespoon raw sugar for sprinkling on top


  1. Preheat oven to 425* Fahrenheit .If not using a non-stick pan, grease all 12 cups of your muffin pan.
  2. In a large bowl mixing bowl, combine flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate bowl toss cranberries with a teaspoon of flour so they do not stick together. Add Carrots, chopped walnuts and floured cranberries to flour mixture and stir to combine.
  3. In a medium bowl, combine the oil, maple syrup and beat together. Add eggs and beat well then add yogurt (milk) vanilla and mix well.
  4. Pour the wet ingredients into the dry and mix with a big spoon until combined. A few lumps are ok
  5. Divide batter evenly into greased muffin pan. Sprinkle the tops of the muffins with sugar.
  6. Bake for 13 to 16 minutes or until the muffins are golden brown and a toothpick inserted into a muffin comes out clean
  7. If you have leftover muffins these can be stored at room temperature for 2days or in the refrigerator for up to 4 days. You can freeze leftover muffins for up to 3 months

Enjoy :0)

Wild Mushroom Ramen

Wild Mushroom Ramen

– 4 types of mushrooms (fresh)

– dehydrated mushrooms

– rice ramen noodles

– 1/4 cup chicken stock (or use the water from your soaking of dried mushrooms)

– 1/2 chopped onion

– 4 green onions

– 2 cloves fresh garlic

– Spinach

– 1/4 fresh thyme (Must be fresh)

Rehydrating Mushrooms

– soak in water 1 cup for 1 hour

– remove mushrooms squeeze extra water off

– keep the water (for your sauce)

Mushrooms ground in a spice grinder to use as a sauce thickener and flavour

– 1/4 cup or less

Cook each Mushroom fresh & rehydrated in some olive oil separately and set aside. Cook them golden brown.

Do not cook all mushrooms in one pan you will blend too much flavour

Cook spinach and set aside. Stir in at the end.

Cook ramen and set aside

Add oil, chopped onions to a large pan. Sautee until cooked, add fresh thyme, garlic, add chicken stalk or Mushroom liquid, 1/4 cup ground mushroom dust. Stir into a sauce. Add cooked ramen noodles, stir in cooked mushrooms at the end. Top with Parmesan cheese and fresh chives.

– add almond milk for creaminess

It’s a labour of love but worth every bite!

Use as many or few mushrooms you’d like.

Fundy Scallops with Honey Herb Drizzle

Fundy Scallops with Honey Herb Drizzle

– bay of Fundy Scallops
– 16 (serving 4 each)

– 2 tablespoons olive oil to sear scallops
– clear honey 1/4 cup
– fresh chopped thyme (2 tablespoons)
– salt
– pepper
– chives (1/4 cup chopped)

Sear Scallops in hot pan, approximately 90 seconds per side.
Place on bed of honey carrot puree, Drizzle with herbed honey and top with edible flowers, chives & micro greens.

Enjoy the sweet Scallops with carrot and honey.


Honey carrot parsnip puree (serves 4)

Honey carrot parsnip puree (serves 4)

– 1/4 cup honey raw
– 1 & 1/2 cups of chopped carrots.
– 1/2 cup of chopped parsnip
– 1 can coconut milk
– 1 tablespoon fresh thyme
– salt
– pepper

In a pot put all ingredients except honey.
Simmer medium heat until all vegetables are cooked through.
Puree mixture (use emulsion blender) very silky texture, like whipped cream.
Add 1/4 cup of honey to finish and serve.

– top with Scallops, shrimp pork tenderloin or your protein of choice. Serve with Rice.

Sweet & Savoury

Warm Honey Mustard glaze – Baked Chicken (serves 4)

Warm Honey Mustard glaze – Baked Chicken (serves 4)
– 1/4 cup honey
– 2 tablespoons Mustard
– onion powder
– 1/4 cup orange juice or apple
– fresh thyme 2 tablespoons

Mix all ingredients in a pot on low heat. Simmer for 5 minutes
Pour over your favourite fried or roasted chicken

Maple Chef Michelle’s Honey inspired Honey Maple Mustard Marinade Chicken (serves 4)

Maple Chef Michelle’s Honey inspired
Honey Maple Mustard Marinade Chicken
(serves 4)

– 4 chicken breasts
– 1/4 cup honey
– 2 tablespoons of maple syrup
– 2 tablespoons grainy Mustard
– 2 tablespoons turmeric
– 1 tablespoon garlic powder
– 1 tablespoon onion flakes
– pepper
– Herb’njoy Garlic Paprika salt
Cut meat into thin slices lengthwise
(Creates strips)
Season chicken with Paprika-garlic-salt
(Or salt, pepper, Paprika blend)
In a bowl mix – honey, maple, mustard, onion, garlic
– add seasoned chicken strips to marinade. Let them sit in fridge overnight or 3 hours

Medium/High heat in pan, add 2 tablespoons of olive oil, chicken strips will take about 2 minutes each side, remove from heat and cover pan.
Sticky yummy chicken strips
Serve with Quinoa and your favourite salad
Dip – Spicy Buffalo honey
– 1/4 cup raw honey
– 2 tablespoons of Scott’s Buffalo Sauce
– 1/4 teaspoon Dijon Mustard

Vinaigrette Honey 🍯  Apple
– 1/2 cup apple Cider vinegar
– 1/4 cup Olive 🫒 oil
– 2 tablespoons honey
– basil fresh 8 leaves fine chopped
– sea salt
– fresh cracked pepper
– 1/4 lemon squeezed juice.

The BEST Reusable Beeswax Wrap Recipe

The BEST Reusable Beeswax Wrap Recipe

Makes (2 to 3) 12 x 12 inch cloths.


100% cotton fabric, organic if possible

0.35 oz. sustainably sourced pine resin

1.25 oz. beeswax pastilles or grated beeswax

1 Tbsp. organic jojoba oil

Large popsicle stick or other compostable stirrer

Parchment paper

Dedicated paintbrush


Wash and dry fabric.

Cut fabric into desired shapes and sizes.

Place pine resin, beeswax, and jojoba oil in a double boiler or glass measuring cup and set in a saucepan.

Add water to saucepan until the mixture inside the double boiler or measuring cup is below the waterline. Turn burn to medium-high heat.

Preheat oven to 300° F.

Allow ingredients to melt and meld together for about 20 to 25 minutes.

Cover a large cookie sheet with a sheet of parchment paper larger than your biggest piece of fabric.

Spread a fabric piece (or pieces, depending on size) flat on parchment paper.

Brush mixture lightly onto fabric. It might solidify, which is fine, as you’ll be able to redistribute later. It’s easy to oversaturate, so remember that it’s easier to add more than to take the excess away.

Put the cookie sheet in the oven for 2 minutes, or until fabric looks wet.

Remove from the oven and look for any dry spots. Brush mixture over these uncovered areas, applying more coating as needed. If you notice unevenness after adding more, you can place it back in the oven for a few minutes to smooth.

Place the next wrap(s) you are going to make on top of the finished fabric to soak up any excess coating mixture. Work quickly, as you don’t want the wax to begin to solidify.

Once you’ve pressed any excess onto the new cloth, peel apart and hang your completed wrap(s) to dry. Drying only takes a few minutes.

Repeat steps with additional pieces of fabric until you are out of coating mixture.

Rosemary Lemonade

Rosemary Lemonade

Total time

Prep time: 10 min’s

Cooking: 10 mins

Chill time: 15 min’s

Serves 8 (1 cup portions)


2 cups of water

2 fresh rosemary sprigs

½ cup sugar (I just used honey)

½ cup honey

1 ¼ cups of fresh lemon juice

6 cups of cold water

Ice cubes

Additional lemon slices and fresh rosemary for garnish.


  1. In a small saucepan , bring 2 cups of water to a boil, ass rosemary sprigs. Reduce heat to simmer, covered for 10 minutes.
  2. Remove and discard rosemary. Stir in honey/sugar until dissolved. Transfer to a pitcher, refrigerate 15 minutes.
  3. Add lemon juice; stir in cold water. Serve over ice.
  4. Garnish with lemon slices, rosemary and your favorite berries if you wish

Enjoy !!!

Rhubarb stewed with maple 🍁 & orange with honey

Rhubarb stewed with maple 🍁 & orange with honey

6 cups cut rhubarb

1/2 orange juiced

1/4 cup maple syrup

1/4 cup honey

Add ingredients to 2 tablespoons of water in the bottom of the pot.

Simmer for 15 minutes on a low heat. Remove from the heat and eat warm or leave to cool and enjoy later. 💓

Michelle’s Maple sweet potato Brownies

Michelle’s Maple sweet potato Brownies

– 2 cups of cooked mashed sweet potatoes 

   (I steam the potatoes and whip till creamy)

– 1 cup nut butter (almond or peanut)

– 1/2 cup cocoa powder 

– 1/4 cup maple syrup 

Stir together place in 9×9 baking dish

375 oven for 45-50 minutes 

Top with berries and whip cream or candied bacon to serve…drizzle with maple syrup 

Great for a snack or dessert or breakfast 😋

Fruit sushi 🍣

Fruit sushi 🍣

– strawberries 

– pineapple 

– kiwi 

– mango

– blackberries 

– Sushi rice

– 1 can coconut milk

– maple syrup 

– coconut 


Rice – Add 1 cup of rice, 2 cups liquid (water with coconut water), 1/4 cup maple syrup, 1/2 teaspoon of salt. Cook for approximately 20 minutes.

Cool for 5 minutes, stir in 1/2 cup coconut milk (Cream not the liquid)

– Spread on pan to cool completely before using

– Should be sticky 

– Cut fruit into strips

– Choose your combination of 2-3 fruit to roll


– toasted coconut 

– blackberries 

– mint 

– sesame seeds 


– strawberries blended with fruit balsamic vinegar 

– berries diced with coconut cream – blended

– melted chocolate 

Spicy pork bites

Spicy pork bites

– cubed lean pork (serves 4) 

– 1/4 cup Buffalo hot sauce 

– 1/4 cup maple syrup 

– 1 teaspoon garlic powder 

– 1 teaspoon paprika 

– 1 teaspoon dried rosemary & thyme blend

– cracked pepper 

– salt

Marinade overnight.

Sear and cook in a pan or barbecue.

Serve with vegetables & rice 

Use on a skewer for kabobs 


Apple Zucchini Chutney

Apple Zucchini Chutney

– 2 apples cut into small cubes

   (Use a soft apple – you want them to cook down)

– 2 cups of zucchini cubed larger than apples

– 1 large onion large-diced size

– 1 cup whole cherry tomatoes 

– 3 tablespoons fresh thyme

– 3 cloves of garlic

– sea salt

– cracked pepper 

In a hot pan use 3 tablespoons of olive oil. Add onions & garlic cook for 3 minutes, add zucchini, apples and herbs cook for 5 minutes, add cherry tomatoes, cook on medium heat for 30 minutes. Veggies are cooked through apples should be cooked down into a sauce.

Enjoy with the Spicy Pork bites as a side.

Apple Beet Coleslaw

Apple Beet Coleslaw

– 2 types of hard apples cut into strips

– 1 golden yellow beets 

– 1/4 cup fresh chives

– 1 cup cabbage cut thin 

– 1/2 cup of sliced radish 



1/4 cup mayonnaise 

2 tablespoons of honey mustard 

3 tablespoons fresh thyme 

1/2 teaspoon of garlic powder 

sea salt

pepper fresh cracked 

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