Classic burrito

To celebrate the warm days, try our signature classic burrito. These burritos are fresh, filling and flavourful! They are made served with a delicious yet healthy yogurt burrito sauce. Each burrito is filled with spiced veggie ground and black beans, lettuce, tomatos and rice. Use the rest of the burrito sauce as a dip!

Featured local producers

You will need

Preparation

1

Cook the rice: In a  pot, bring 1 cup, 2 cups, 3 cups of water to a boil. Add  salt, the jasmine rice, cover and cook on low heat for 11 to 12 minutes. 

2

Cook the veggie ground:  In an oiled pan, add the veggie ground. Season with salt. Break the veggie ground in small pieces. Cook for 8 minutes. Add the burrito spice and water (1/2 cup, 1 cup, 31 1/2 cup).

3

Add the black beans: Rinse the black beans in a strainer. Add the black bean to the veggie ground.

Cook for 3 to 5 minutes or until there is a bit of sauce left in the in the pan.

4

Prepare the garnish: Wash and rinse all produce. Cut the lime into 6 segments.  Dice the tomato.

5

Assemble: Garnish each tortilla with the rice, veggie ground,  black bean, vegetables and half the  burrito sauce. Press the juice of a lime wedge on the filling. Roll into a burrito. 

Gluten Friendly Assemble: Make tacos. In a pan (preferably cast iron) on medium high heat, warm each corn tortilla for 30 seconds per side. Flip using tongues.  Fill each taco with the rice, veggie ground, black bean, vegetables and burrito sauce. Press the juice of lime wedges on the tacos.

6

Serve: Serve with the rest of the burrito sauce as a dip. 

What's in my kit

2 portions

4 portions

6 portions

jasmine rice

100 gr

200 gr

300 gr

veggie ground

175 gr

350 gr

525 gr

burrito spice

10 gr

20 gr

30 gr

black beans

100 gr

200 gr

300 gr

lettuce

40 gr

80 gr

120 gr

tomato

40 gr

80 gr

120 gr

tortilla

3

6

9

lime

1

1

1

burrito sauce

70 gr

140 gr

210 gr

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR¬†
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $14.62

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol:
12.5%
Price (SLGA): $12.99

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

BLACK BEANS
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style Serve each part of the meal family style and let your children make their own burrito. Cooking for kids? Go easy on the burrito spice as kids may find it spicy flavour. Making this recipe with kids? Ask the child to help with the following steps:
  • 1. Add the jasmine rice to the boiling water.
  • 2. Add the burrito spice and water.
  • 5. Fill their burrito

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • jasmine rice
  • black beans
  • burrito spice: paprika, chili powder, cumin, garlic powder
  • veggie ground: Water, textured soy protein, onions, natural flavours, canola oil, salt, caramel, guar gum, cane sugar, spices, yeast extract, malt extract, vitamin and mineral blend. Contains soy, mustard and barley.
  • tortilla: enriched wheat flour, water, vegetable oil (canola or soy), sugar, salt, hydrogenated cottonseed oil, corn starch, potassium sorbate, baking powder, sodium propionate, cellulose gum, maltodextrin carrageeenan, fumaric acid.
  • burrito sauce: greek yogurt, paprika, chili powder, cumin, chipotle lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), salt, pepper.
  • tomato
  • lettuce
  • lime
  • love

Gluten Friendly adaptation

  • corn tortilla: corn, water, cellulose gum, guar gum, calcium hydroxide.
  • veggie ground: tofu (water, soybeans (non-GMO), magnesium chloride, calcium sulphate), nutritional yeast,¬†all purpose liquid soy seasoning (vegetable protein from soybeans, water), paprika, maple syrup, garlic powder, salt.

Note: We cannot guarantee any dish is allergen free. 

Nutritional Value

Nutritional Information

All dressed hot dog

Celebrate BBQ season with classic veggie all dressed dogs. Garnish them with the all dressed classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries. 

You will need

Preparation

1

Setup & cut the fries: Wash and rinse all produce. Preheat the oven to 450F
Optional: Cook the sausage on the BBQ.
Preheat the BBQ to 450F.

Peel the potatoes and cut in fries shape, 1/2 to 1 cm thick.

2

Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.

Place the fries in an even layer. Bake for 25 minutes.

3

Cook the veggie dog (BBQ oe boiled): 
BBQ: Cook the veggie dogs for 5 minutes, turning them halfway.

Boiled: Bring water to a boil in a pot. When the water is boiling, add the veggie dogs. Cook for 5 minutes.

4

Prepare the onions: Peel the onion and cut in small* dices to garnish the hot dog.

*Note: The small dices help ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.

5

Toast the buns (BBQ or oven): . Heat the buns just before serving.

BBQ: Place the buns open side down on the BBQ for 1 minute. Ensure the buns are not directly exposed to the heat.

Oven: Place the buns open side down on the oven grill for 1 minute.

6

Assemble & serve: Garnish each hot dog with  sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

veggie dogs

2

4

6

bun

2

4

6

mustard

10 gr

20 gr

30 gr

saurkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

ONION 
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Cooking for kids?
Go easy on the saurkraut for kids  as they may not like its flavour.

Making this recipe with kids?
Ask the child to help by helping in step 5:

  • Garnish their hot dog

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

All dressed hot dog

Celebrate BBQ season with classic beef & pork hot dogs. Garnish them with the all dressed classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries.  These beef and pork wieners are from Quill Creek Farms in Quill Lake, Sk. 

Featured Saskatchewan Producer

Quill Creek Farms offers free range bison, beef and pork. Their Berkshire Pigs and Grass Fed Bison are Hormone Free.  They receive no vaccines, no medications, no antibiotics, no chemical wormers, or any other chemicals.  Their Pigs and Bison are free range and natural. locally owned and raised on our farm north of Quill Lake, Sk.    

The farms are owned and operated by Doug and Anna Griller and Blair and Jodi Griller. The Griller Family has been in the livestock business since Doug’s grandfather immigrated to Canada in the early 1900’s.¬†

You will need

Preparation

1

Setup & cut the fries: Wash and rinse all produce. Preheat the oven to 450F
Optional: Cook the sausage on the BBQ.
Preheat the BBQ to 450F.

Peel the potatoes and cut in fries shape, 1/2 to 1 cm thick.

2

Bake the fries: Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper.

Place the fries in an even layer. Bake for 25 minutes.

3

Cook the wieners (BBQ oe boiled): 
BBQ: Cook the beef and pork wieners for 5 minutes, turning them halfway.

Boiled: Bring water to a boil in a pot. When the water is boiling, add the beef and pork wieners. Cook for 5 minutes.

4

Prepare the onions: Peel the onion and cut in small* dices to garnish the hot dog.

*Note: The small dices help ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.

5

Toast the buns (BBQ or oven): . Heat the buns just before serving.

BBQ: Place the buns open side down on the BBQ for 1 minute. Ensure the buns are not directly exposed to the heat.

Oven: Place the buns open side down on the oven grill for 1 minute.

5

Assemble & serve: Garnish each hot dog with  sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

beef and pork wieners

2

4

6

bun

2

4

6

mustard

10 gr

20 gr

30 gr

saurkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

ONION 
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Cooking for kids?
Go easy on the saurkraut for kids  as they may not like its flavour.

Making this recipe with kids?
Ask the child to help by helping in step 5:

  • Garnish their hot dog

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Big “zesty” mac

This Big “Zesty” Mac recipe tastes just like your favourite McDonald‚Äôs burger with a local twist. This classic features juicy hamburger patties, sesame seed buns, pickles, onions and¬† lots of secret sauce. The burgers are served with a side of oven baked fries.

Featured Saskatchewan products

You will need

Preparation

1

Setup & make the fries: 
Wash and rinse all produce.Preheat the oven to 430F.

Peel the potatoes and cut in fries shape, about 1 cm thick. Place the fries on a lined baking sheet. Drizzle with oil, season with salt & pepper. Bake 25 minutes or until fries are golden. Keep the oven on to heat the buns.

BBQ note: If using a BBQ, turn on BBQ to med-high for the patties.

2

Cook the patties (BBQ or pan):
BBQ: Grill the beef and pork patties for 5 minutes per side or until fully cooked.
Pan: Place the beef and pork patties in a lightly oiled pan on medium heat for 6-7 minutes per side.

*Ensure the patties are cooked to a minimal internal temperature of 160F.    

3

Prepare the toppings: Slice the onion and the pickles. 

4

Melt the cheese & toast the buns: Place the cheddar cheese on the patty. Let melt.
Place the sesame buns on a baking sheet. Heat in the oven for 1-2 minutes.

BBQ note: Turn off the heat, toast the sesame buns for 1-2 minutes.

5

Assemble & serve: Place 1/2 tbsp big mac zesty sauce on each half bun. Top with a patty, lettuce, pickles and onion slices. Top each burger with the top bun. Serve with a side of baked fries and the rest of the big mac zesty sauce.

Bon appétit!

What's in my kit

2 portions

4 portions

6 portions

potatoes

340 gr

680 gr

1020 gr

beef & pork patties

2

4

6

cheddar slices

2

4

6

pickle

20 gr

40 gr

60 gr

onion

1 small

1 small

1 medium

big "zesty" mac sauce

1/3 cup

2/3 cup

1 cup

lettuce

30 gr

60 gr

90 gr

sesame bun

2

4

6

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Ingredients

  • onion
  • potatoes
  • lettuce
  • cheddar slice: Partly Skimmed Milk, Modified Milk Ingredients, Bacterial Culture, Salt, Calcium Chloride, Microbial Enzyme, Annatto.
  • Beef and pork patties: Prairie Meats beef and pork hamburger patty.
  • pickles: Cucumbers, Water, White Vinegar, Salt, Calcium Chloride,sodium Benzoate, Natural Flavour, Oleoresin Turmeric, Tartrazine.
  • Sesesame bun: Enriched wheat flour, Water, Sugar, Yeast, Vegetable oil (canola or soybean),¬†Sesame Seeds, Wheat gluten, Salt, Vinegar, Calcium propionate, Sorbic acid, Soybean lecithin.
  • big “zesty” mac sauce: Mayonaise (Rapeseed oil (78%), free range pasteurised EGG and EGG yolk (8,9%), water, spirit vinegar, sugar, salt, lemon juice concentrate, flavouring, antioxidant (calcium disodium EDTA), paprika extract.), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves), french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Gluten friendly adaptation

  • buns: Water, corn starch, liquid egg-white, tapioca starch, brownrice flour, soybean and/or canola oil, sugar, yeast, chicory rootinulin, psyllium husk, xanthangum, modified cellulose, cultured corn syrup solids, powdered cellulose,salt, citric acid, thiamine, riboflavin, niacin, iron, folate, amylase.may contain other soy.

Vegan adaptation

  • big “zesty” mac sauce: Veganaise (Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soymilk Powder (Soybeans), Sea Salt, Lemon Juice Concentrate, Mustard Flour), ketchup ( tomato paste, ripe tomatoes, liquid sugar, white cinegar, salt, onion powder, spices), vinegar, pickle juice, Worcester Sauce (onions, water, apple cider vinegar, molasses, red wine vinegar, sugar, tamarinds, raw tamari soy sauce (water, organic soybeans, salt, organic alcohol [to preserve freshness], chili paste (chili, salt, distilled vinegar, preservatives [potassium sorbate, sodium bisulfite], xanthan gum), mustard seeds, ginger, salt, black pepper, cardamom, cloves). french dressing (water, soybean oil, sugar, vinegar, salt, mustard, paprika, xanthan gum (thickener), propylene glycol alginate (thickener), spices, calcium disodium edta (maintains flavour).), brown sugar, salt.

Note: We cannot guarantee any dish is allergen free. 

Cooking with Kids

Cooking for kids?
Let the kids garnish their own burger. 

Making this recipe with kids?
Ask the child to help by completing step 1 & 5:

  • Drizzle the potatoes with oil and season with salt & pepper.
  • Assemble¬†& Serve

Nutritional Information

Brawurst Hot dog

Celebrate BBQ season with bratwust hot dogs. Garnish them with the classics: sauerkraut, onions and mustard. Grill the buns for more texture and to bring out even more flavours from the bun. These hot dogs are served with crispy oven baked fries.  Bratwurst sausages from Pine View Farms are made artisanaly with simple ingredients.

Featured Saskatchewan Producer

Over 100 years ago Pine View Farm was settled by Jacob Boldt, his wife, and their 18 children. As fourth generation farmers and butchers they continue their legacy by offering craft meats to the community using time honoured traditions of years gone by.

Pine View Farms’ animals are fed a biologically appropriate diet in accordance with the All Natural Protocol, and are able to enjoy the outdoors year round, weather permitting, with plenty of room to roam and exhibit their natural behaviours. All of these measures together create a low stress environment for their animals and result in a superior tasting product.

Click here to learn more about Pine View Farm’s bratwurst sausage.

You will need

Preparation

1

Bake the fries: Wash and rinse all produce. Turn on the oven to 430F. Line a baking sheet with a non-stick sheet or parchment paper. Peel the potatoes and cut into fry shape pieces, about 1 cm thick. Place the fries on the baking sheet. Drizzle with oil (1/2 tsp, 1 tsp, 1 1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

2

Cook the sausage: Heat the BBQ to medium. Cook the bratwurst sausage for about 10 minutes, turning them halfway, or until they are fully cooked.

Cooking in a pan:  Place the pan on medium heat and add oil (1/2 tsp, 1 tsp, 1  1/2 tsp). Place the bratwurst sausage in the pan and bake on medium heat for about about 10-12 minutes or until fully cooked. Cover the pan to minimize oil splater.

Note: Ensure the bratwurst sausage are cooked to a minimal internal temperature of 160F.    

3

Prepare the onions: Peel the onion and dice as small as possible –¬† about 1/2 cm dices. The small dices ensure the onion flavour does not overwhelm the flavour of the sausage and other toppings.¬†

4

Toast the buns: . Cut the buns and open them so the toast evenly. Once the bratwurst sausage have about 1 minute left to cook, place the buns face down on the BBQ grill. Ensure the buns are not directly exposed to the heat so they do not burn. Grill the buns for 30 seconds to 1 minutes.  

Oven: Place the cut and open buns on the oven grill until they are toasted – about 1 minute.

5

Assemble and serve: Garnish each hot dog with  sauerkraut, onion and mustard. Serve with a side of baked fries.

bon appétit!

Ingredients

2 portions

4 portions

6 portions

potatoes

600 gr

1200 gr

1800 gr

bratwurst sausage

2

4

6

bun

2

4

6

mustard

10 gr

20 gr

30 gr

saurkraut

60 gr

120 gr

180 gr

onion

1 small

1 medium

2 small

Dr. Herrington's Health Fact

Regina Naturopathic

ONION 
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Cooking for kids?
Go easy on the saurkraur for kids  as they may not like its flavour.

Making this recipe with kids?
Ask the child to help by completing step 5:

  • Assemble¬†& Serve

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Deep garnet colour; intense aromas and flavours of cassis, blackberry fruit, oak, chocolate and vanilla; ripe, soft and juicy on the palate.
Region: California
Colour:
Red
Alcohol: 14.5%
Price
(SLGA): $15.47

PETER LEHMANN LAYERS WHITE
Semillon, Muscat, Gew√ľrztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: South Australia
Colour: White
Alcohol:
11%
Price (SLGA): $17.75

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Beef burrito

To celebrate the warm days, try our signature beef burrito. These burritos are fresh, filling and flavourful! They are made served with a delicious yet healthy yogurt burrito sauce. Each burrito is filled with spiced beef and black beans, lettuce, tomatos and rice. Use the rest of the burrito sauce as a dip!

Featured local producers

You will need

Preparation

1

Cook the rice: In a  pot, bring 1 cup, 2 cups, 3 cups of water to a boil. Add  salt, the jasmine rice, cover and cook on low heat for 11 to 12 minutes. 

2

Cook the beef:  In an oiled pan, add the ground beef. Season with salt. Break the ground beef in small pieces. Cook for 8 minutes. Add the burrito spice and water (1/2 cup, 1 cup, 31 1/2 cup).

3

Add the black beans: Rince the black beans in a strainer. Add the black bean to the beef.

Cook for 3 to 5 minutes or until there is a bit of sauce left in the in the pan.

4

Prepare the garnish: Wash and rinse all produce. Cut the lime into 6 segments.  Dice the tomato.

5

Assemble: Garnish each tortilla with the rice, beef,  black bean, vegetables and half the  burrito sauce. Press the juice of a lime wedge on the filling. Roll into a burrito. 

Gluten Friendly Assemble: Make tacos. In a pan (preferably cast iron) on medium high heat, warm each corn tortilla for 30 seconds per side. Flip using tongues.  Fill each taco with the rice, beef, black bean, vegetables and burrito sauce. Press the juice of lime wedges on the tacos.

6

Serve: Serve with the rest of the burrito sauce as a dip. 

What's in my kit

2 portions

4 portions

6 portions

jasmine rice

100 gr

200 gr

300 gr

ground beef

220 gr

440 gr

660 gr

burrito spice

10 gr

20 gr

30 gr

black beans

100 gr

200 gr

300 gr

lettuce

40 gr

80 gr

120 gr

tomato

40 gr

80 gr

120 gr

tortilla

3

6

9

lime

1

1

1

burrito sauce

70 gr

140 gr

210 gr

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR¬†
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour:
Red
Alcohol: 13.5%
Price
(SLGA): $14.62

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol:
12.5%
Price (SLGA): $12.99

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

BLACK BEANS
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with kids

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Family style
Serve each part of the meal family style and let your children make their own burrito.

Cooking for kids?
Go easy on the burrito spice as kids may find it spicy flavour.

Making this recipe with kids?
Ask the child to help with the following steps:

  • 1. Add the jasmine rice to the boiling water.
  • 2. Add the burrito spice and water.
  • 5. Fill their burrito

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

  • lean ground beef
  • burrito sauce: greek yogurt, paprika, chili powder, cumin, chipotle lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves), salt, pepper.
  • jasmine rice
  • black beans
  • tomato
  • lettuce
  • burrito spice: cumin, chili powder, paprika, garlic powder.
  • lime
  • love

Gluten Friendly adaptation

  • corn tortilla: corn, water, cellulose gum, guar gum, calcium hydroxide.

Note: We cannot guarantee any dish is allergen free. 

Nutritional Value

Nutritional Information

Meatball ricotta pizza

This ricotta meatball pizza is an amazing comfort dish! These¬† meatballs are super tasty and juicy! You won’t believe how easily this crowd pleaser comes together! Every one will want seconds. This pizza comes with a side of tomato cucumber salad with balsamic dressing.¬†

Featured Local Products

You will need:

Preparation

1

Cook the meatballs: Preheat the oven to 400¬į F for the meatballs.¬†

Line a baking sheet with parchment paper or a non stick liner. Place the meatballs on the baking sheet and bake 20 minutes or until fully cooked. Increase the temperaure to 450¬į F for the pizza.¬†

Note: ensure the meatballs are cooked to a minimal internal temperature of  160F.

2

Roll out the pizza dough: Lightly flour the counter. Place the dough on the floured surface and dust with flour. Roll out the dough to about 1/2 cm thick. 

Gluten-Friendly: Skip this step as the pizza dough is already rolled out.

3

Garnish and Cook the pizza: Place the dough on a lined baking sheet. Use your hands to pull the dough and shape it as desired. Evenly spread the pizza sauce on the pizza. Evenly sprinkle the mozzarella on the pizza. Cut the meatballs in pieces and spread evenly on the pizza. Add spoonfuls of ricotta on the pizza. Bake in a 450F oven for about 15 minutes or until the crust is golden under the pizza and the mozzarella is bubbly.

Gluten-Friendly: Use Gluten Free Pizza dough* instead of the pizza dough. Bake about 10 minutes.

*Gluten Friendly 2 portion plan note: the Gluten Free Pizza dough is inside your delivery bag as it is too large to fit inside the meal box. Keep the Gluten Free Pizza dough in the fridge or freezer. 

4

Prepare the vegetables: Dice the tomatoes in 2 cm dices. Slice the cucumber in 1/2 cm thick slices. 

5

Assemble & garnish: In a large bowl, add the lettuce, tomatoes, cucumber and balsamic dressing. Combine. Slice the pizza and serve.  

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

beef & pork meatballs

180 gr

360 gr

540 gr

pizza dough

225 gr

450 gr

675 gr

signature pizza sauce

75 ml

150 ml

250 ml

ricotta

60 ml

120 ml

180 ml

mozarella

90 gr

180 gr

210 gr

lettuce blend

120 gr

240 gr

360 gr

mini cucumber

1

2

3

tomatoes

1

2

3

balsamic dressing

45 ml

90 ml

135 ml

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

TOMATO
Tomatoes are the greatest source of lycopene, a potent antioxidant that is important for mens prostate health and for heart health.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the salad¬†
  • Serve

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Cottage pie

How about a twist on the classic shepherd’s pie? Cold days¬†are all about hearty comfort foods, and our¬†cottage pie’s potato mash, filled with beef, pork, celery, onion, carrots, garlic and spices¬† gives this old classic a delicious update. We love this comforting and heart warming meal and we are convinced you will love it too!

You Will Need

Preparation

1

Start the potatoes:¬†Preheat the oven to 400¬ļF. Peel the russet potatoes. Cut them into 1-inch cubes and put them into a pot and barely cover them with water. Cover, bring the water to a boil. Cook until tender, 15 to 20 minutes.

2

Prepare the vegetables: While the potatoes are cooking, wash and dry the vegetables. Peel and dice* the carrot. Dice* the onion and celery.

*Cutting the vegetables in small dices ensures a short cooking time.

3

Cook the vegetables: In a pan on medium high heat, add the oil and the diced carrot, onion and celery. Cook 5 minutes or until the vegetables are soft.

4

Cook the beef and pork: Add the ground beef and pork to the vegetables. Season with salt & pepper  and the rustic spices. Cook for  10 minutes. Add green peas, water ( 2 tbsp, 1/4 cup, 6 tbsp)  and heat through 1 minute.

Note: Heath Canada recommends cooking ground meat to a minimum of 71¬įC (160¬įF).

5

Mash the potatoes:  Drain in a colander.  Return to the potatoes the pot. Add butter* (1 tbsp, 2 tbsp, 3 tbsp) and milk*  (3 tbsp, 1/3 cup, 9 tbsp) to the potatoes. Season with salt & pepper. Use a potatoes masher or an electric mixer to mash the potatoes into a soft pure. Taste and adjust seasoning. *Non dairy: Replace the butter with margerine or plant based butter (e.g. Earth balance). Replace the milk with plant based milk. My favourite is canned coconut milk РIt is rich and unsweetened.

6

Assemble & bake the cottage pie:¬† In a pyrex baking dish (9″ x 5″, 9‚ÄĚ x 13‚ÄĚ, 10″ x 15″), add the vegetables and beef & pork . Top with the mashed potatoes and¬† bake 15-20 minutes. Serve.

Bon Appétit!

What's in my kit?

2 portions

4 portions

6 portions

ground beef and pork

240 gr

480 gr

720 gr

onion

1

2

3

green peas

75 gr

150 gr

225 gr

carrot

100 gr

200 gr

300 gr

celery stalk

100 gr

200 gr

300 gr

rustic spice blend

1 tsp

2 tsp

3 tsp

russet potato

600 gr

1200 gr

1800 gr

Health fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

CELERY
Just 2 stalks of celery contain as much potassium as a banana.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with a bit of ketchup.

 

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

 

Making this recipe with kids?
Ask the child to help by completing step 4 and 6.

  • Cook the vegetables
  • Serve

Wine Pairings

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price
(SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol:
13%
Price (SLGA): $11.13

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

spaghetti meatballs

This dish is an amazing comfort dish! These¬† ‚ÄúWOW‚ÄĚ inducing meatballs are super tasty and savoury! You won’t beleive how easily this crowd pleaser comes together! Every one will want seconds of this glorious pasta dish! All that in under half an hour!

Featured local products

You will need:

Preparation

1

Setup & cook the meatballs:
In a large pot, bring salted water to a boil for the pasta.

Preheat the oven to 375¬įF.¬†Line a baking sheet with parchment paper. Place the meatballs on the baking sheet and cook for 20 minutes.

2

Prepare the vegetables:
Dice the onion and mushrooms in 1 cm dices. 

3

Cook the spaghetti: 
Once the water is boiling, add the spaghetti and cook 9 minutes for al-dente or until desired texture.  Once the spaghetti  is cooked. drain the pasta in the colander.

Gluten friendly: 
Cook the spaghetti for 7 minutes, stirring frequently. For more tender pasta boil for an additional minute. 

Note: Al dente is an Italian term used to describe a texture that is slightly firm when bitten.

4

Prepare the sauce: 
In a large pot on medium heat add a drizzle of oil. Add the onion and mushroom. Cook 5 minutes or until the vegetables are cooked. Add the signature marinera sauce. Heat through 5 minutes.

5

Assemble & garnish: Add the spaghetti and meatballs to the sauce in the large pot. Combine. Serve and garnish with fresh basil. 

Bon Appétit!

In your kit:

2 portions

4 portions

6 portions

meatballs

250 gr

500 gr

750 gr

onion

1

2

2

mushroom

100 gr

200 gr

300 gr

Spaghetti

200 gr

400 gr

600 gr

signature marinera

3/4 cup

1 1/2 cup

2 1/4 cup

fresh basil

3 gr

6 gr

9 gr

Note: For the list of ingredients, scoll to the bottom of the page.

Recommended Wine Pairing

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

ONION
Onions are high in the flavonoid quercetin, which has been found to improve allergy symptoms and reduce cancer risk. The sulfur compounds help lower blood pressure and prevent platelets from sticking together (which can reduce ones risk of a heart attack or stroke).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

GET COOKING
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

MAKING THIS RECIPE WITH KIDS ? 
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps:

  • Prepare the sauce
  • Assemble & garnish

Tags

Note: We cannot guarantee any dish is allergen free. 

Ingredients

Plan Carnivore, Clean-food:

  • ¬†meatballs (ground beef, water, bread crumbs(flour, salt, baking powder, canola oil, dextrose, yeast, spices), soy rotein concentrate, sugar, salt, mustard, spices, green bell pepper, red bell pepper, parmesan cheese (part-skim milk, bacterial cultures, salt, emzymes), garlic, hydrolyzed soy protein, chili pepper, natural flavours, parsley)
  • spaghetti (grain durum wheat)
  • onion
  • mushroom
  • signature marinara sauce (tomato, Italian spice (oregano, marjoram, thyme, basil, rosemary), smoked balsamic vinegar, french style¬†mustard)
  • fresh basil
  • love

Gluten-friendly adaptation:

  • pork and beef meatballs (gluten free)
  • spaghetti (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Nutritional Information

Weight Watchers Smart Points

beef fettuccine

Fettuccine is one of our favourite pastas! They are an Italian specialty that you are sure to fall in love with! This pasta is filled with beef, mushrooms, onion, and sundried tomatoes in a rich and creamy rose sauce. Within minutes you will have a dish the whole family will love!

Featured Local Products

You will need

Preparation

1

Setup & cut the vegetables:  Bring water to a boil for the fettuccine. Season the water with salt.

Cut the sundried tomatoes, mushroom and the onion in thin slices. Cut the eggplant in small dices.

2

Cook the vegetables: Lightly oil a pan and cook the mushrooms, onion and eggplant on medium heat for 5 to 10 minutes. Season with salt & pepper.

3

Cook the pasta: Once the water is boiling, add the fettuccine, stir, cover and cook 8 to 9 minutes for al dente.

Reserve pasta water in step 5.

Gluten Free: Cook the gluten free linguine for 7 minutes for al dente.

4

Cook the beef: Add the beef and the sundried tomatoes to the vegetables. Season the beef with salt & pepper. Break up the beef. Cook for 10 minutes.

Note: ensure the ground beef is cooked to a minimum temperature of 160¬įF

5

Make the sauce: Reserve 3 tbsp, 6 tbsp,  9 tbsp of pasta water (use in step 6). Drain the fettuccine. Add the tomato sauce and cream to the vegetables and beef. Bring the sauce to a boil.

6

Finish the pasta: Add the fettuccine to the sauce. Combine. 1 tbsp at a time, add pasta water to thin the sauce as desired. Serve. 

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

mushroom

160 gr

320 gr

480 gr

eggplant

50 gr

100 gr

150 gr

Fettuccine

180 gr

360 gr

540 gr

ground beef

220 gr

440 gr

660 gr

tomato sauce

178 ml

356 ml

534 ml

cream

45 ml

90 ml

135 ml

sundried tomatoes

15 gr

30 gr

45 gr

Recommended Wine Pairing

E&J GALLO FAMILY VINEYARDS CHARDONNAY
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispiness. A lingering finish taste of ripe, red apples. 
Region: California, USA
Colour: White
Alcohol:
12%
Price (SLGA): $10.09

BERINGER MAIN & VINE CABERNET SAUVIGNON
A strong vanilla flavour with blackberry on the finish. Soft, smooth tannins. 
Region: California, USA
Alcohol: 13%
Price
(SLGA): $12.78

Health Fact

Regina Naturopathic

Dr Craig Herrington Naturopath

MUSHROOM
Mushrooms can produce their own vitamin D from the sun (just like us!) Leaving 3oz of sliced mushrooms in direct sun for 15 minutes gives you 200-800iu of vitamin D!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS?
Ask the child to help at steps 5:

  • Assemble the pasta

Ingredients

  • fettuccine: durum wheat
  • onion
  • mushroom
  • eggplant
  • ground beef
  • tomato sauce: Tomato coulis, water, Italian spice blend, sugar, salt.
  • cream
  • sundried tomatoes: tomato, oil

Vegan adaptation: 

  • coconut milk

Gluten friendly adaptation: 

  • fettuccine (gluten free): chickpea flour, red lentil flour,green pea flour, navy pea bean flour.

Note: We cannot guarantee any dish is allergen free. 

Tags

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information