Posts in Food
RECIPE: Nat's Restaurant-Worthy Charcuterie Board

In my opinion, a charcuterie board has no rules. It’s fun to simply pick your favourite cheeses, nuts, olives, fruits and cured meats and display them nicely on a platter. Because it’s a dish you can customize based on your own preferences, I never include blue cheese in my selection because I don’t like it! What I do like is mixing different colours and textures of cheese to give my spread some variety.

The first step to building a meat and cheese masterpiece, is choosing what type of board you’re going to use. I like to serve my spread on a wood board (any cutting board or wood platter will do) rather than a regular platter, so that people can cut the cheeses directly on the board without everything slipping off. 

As for the delish items I include on my charcuterie board, I’ve listed them all below!



    • A soft cheese - Brie, Camembert or another soft, yummy cheese. 

    • A hard cheese - like Cheddar (the older the better)

    • A coloured cheese - Have fun with this one! Go to a cheese shop and ask to try different types of cheese. There is a Guinness Cheddar, which is so good, and its marbled brown look really adds to the platter. 


    • A hard salami - like a small link of salami cut into think rounds. 

    • A thinly sliced Genoa Salami

    • A spicy salami 

    • Prosciutto


    • Whichever kind you like best, but try to get different colours. I like red ones! 


    • Slices of Bosc pears and apples are the perfect option for those who don’t want to eat bread with their cheese. 

  • NUTS

    • Scatter any type of nut around the board. 


    • Add your go-to cracker and/or thinly slice a crispy baguette!


    • Spruce up your platter even more by adding artichokes, hot peppers, jelly or jams (anything from the olive cart) in small dishes or ramekins.

That’s it! All you have to do is pick out your favourite snacks and assemble them on the board any way you wish. Have fun, use cute cheese knives and load up that board!! And don’t forget to tag us @catandnat on social media or pin your board and tag us so we can see your creations!!! 

xx Nat

FoodSocial Common
RECIPE: Cat & Nat's Favourite Cocktails

During last week’s Virtual VIP event, we made our favourite bevvies and it was SUCH A GOOD TIME! Now we want to share the goodness with all of ya’ll! Check out the recipes below and grab the ingredients to make your own cocktails this summer ☀️

🍹 Nat’s Ultimate Caesar: (The Canadian version of a Bloody Mary)🍹

  • 1oz of your fav vodka Motts Clamato juice

  • Hot sauce (I prefer tobasco)

  • Worcestershire sauce

  • Celery salt

  • Celery stalk

  • Lime or lime juice

  • Salt and pepper

  • Ice

  • Horseradish (optional)

  • Dill pickles (optional)

  • Spicy bean (optional)

  • Any other garnish that you like in your Bloody Mary or Caesar.

🍹 Cat’s Aperol Spritz 🍹

  • 3 oz. Prosecco

  • 3 oz. Aperol

  • 1 oz. Soda Water

  • An orange slice for garnish

  • Ice

Ps. If you want to share your delicious creations with us, snap some photos, post them on social and tag us so we can see what a good time ya’ll are having this summer ☀️🙌🏻

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RECIPE: Monkey Sushi 🐒

Currently, the favourite after school snack in Cat’s house is Monkey Sushi. The kids devour it!!

It’s quick and easy to make, it’s healthy, and it’s filling, so it’s the perfect thing to munch on before heading out to do ALL THE ACTIVITIES. Check out the recipe below and give it a try yourself!


  • Tortilla wrap

  • Peanut Butter (we like natural peanut butter, but you can use any kind)

  • Banana

  • Rice Krispies


  1. Lay the tortilla out flat.

  2. Spread an even layer of peanut butter on the tortilla, leaving a 1-inch border (give or take).

  3. Add a full banana to the centre of the tortilla.

  4. Sprinkle Rice Krispies all over it.

  5. Fold in opposite sides of the tortilla; roll up burrito-style. Make sure it’s rolled nice and tight!

  6. Cut into pinwheels, sized to your kids’ preference.

    And voila! You now have the cutest little sushi bites ever.

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RECIPE: Risotto + Pork Tenderloin with Roasted Apples

Last night, Nat made risotto (with whatever was left in the fridge) and paired it with a pork tenderloin. It ended up tasting delish, so we wanted to share it with you here! Warning: this isn’t necessarily the easiest dinner to make, but it’s good one. The kids devoured it and were asking for more.



  • 1 1/2 cups arborio rice

  • 4 cups chicken stock

  • 1/2 cup white wine

  • 1 medium shallot (1/2 cup or 1/2 small onion, chopped)

  • 1 cup fresh peas

  • 1 cup diced carrots

  • 3 tablespoons whole butter (divided)

  • 1 tablespoon vegetable oil

  • 1/4 cup Parmesan cheese (grated)

  • Kosher salt (to taste)

  • Black pepper (to taste)


  1. Gather and prep the ingredients.

  2. In a medium saucepan, heat the stock to a simmer and then reduce heat (ensuring the stock stays hot but doesn’t burn).

  3. In a large saucepan, heat the oil and 1 tablespoon of butter over medium heat.

  4. Once the butter has melted, add the chopped shallot (or onion). Sauté for 2 to 3 minutes or until slightly translucent.

  5. Add rice to the pot and stir quickly until rice is fully covered in oil and butter. Sauté for another minute (give or take) until there is a bit of a nutty aroma - just make sure the rice doesn’t turn brown!! 

  6. Add the wine (aka the best part 😜) and let cook while stirring constantly until the liquid is completely absorbed.

  7. Add a ladle of hot chicken stock to the rice and continue stirring until liquid is absorbed. When it seems like the rice is almost dry, add another ladle of stock and repeat! (Ps. Whenever you add a ladle of broth or wine to the risotto, wait until the risotto has almost completely absorbed the liquid before you add more liquid to the mix)

  8. Continue adding stock, one ladle at a time, for about 20 to 30 minutes or until the grains are tender yet firm. Aaand KEEP STIRRING!! (yes - it’s a super tedious process, but it’s so worth it).

  9. Stir in the two remaining tablespoons of butter, the Parmesan cheese, fresh peas, and carrots (or anything else you want to throw in there)

  10. Add a dash of Kosher salt and black pepper

AND YOU’RE DONE (that part of the meal…)



  • Pork tenderloin

  • 4 apples

  • Apple sauce

  • 2 tablespoons of grainy mustard

  • 2 tablespoons of maple syrup 

  • 1 tablespoon of brown sugar 

  • 4 tablespoons of olive oil 

  • 1 garlic clove chopped 

  • Salt and pepper


  1. In a bowl big enough to fit the tenderloin, mix together the grainy mustard, maple syrup, brown sugar, olive oil, garlic clove, salt and pepper.

  2. Add tenderloin to above mixture and let sit in fridge for about an hour (or less if you have no time).

  3. Preheat oven to 375 degrees. 

  4. Cut apples into 1/8’s and add to the bottom of the roasting pan.

  5. Drizzle olive oil, salt and pepper over apples.

  6. Place the tenderloin in the rack and pour marinade over it.

  7. Place in oven for approx. 35 minutes.

  8. The pork will continue to cook for about 10 more degrees outside of the oven and will stop cooking after that. You want the meat to be slightly pink but not rare. For medium rare, remove the tenderloin at 135 degrees F. 

  9. Once out of the oven, place on a cutting board and loosely tent with foil. To retain the juices and raise to at least the recommended US department of agriculture cooking temperature of 145 degrees F. 

  10. Slice the tenderloin, serve with delish roasted apples on the side and add apple sauce for dipping.


FoodSocial Common
RECIPE: Make Your Own Pizza
Pizza Recipe.jpg

These days, it’s all about simplifying the kids’ meals and reducing the stress that comes with making dinner. Last night was a “make your own pizza” kinda night at Cat’s house. It’s not fancy but it only takes about 5 minutes to prepare and the kids eat it right up, so it’s a total win in our books!


  • Use Naan bread, mini Naan bread, tortilla wraps or English muffins (whichever your kids prefer) as your base

  • Add a layer of pizza sauce on top of the base (if you wanted to add some extra protein, you could always use a Bolognese sauce rather than pizza sauce)

  • Add a layer of shredded cheese on top of the sauce (cheddar, mozzarella, parmesan - whatever you have in the fridge)

  • Add any and all toppings you want (ie. chopped up veggies, steamed broccoli, your fav meats - pepperoni, ham, bacon or grilled chicken. Cat’s son likes pineapple, so that’s a must-have on his personalized pizza)

  • Pop it into the oven and leave it in there for as long as you want depending on how soft or crunchy you like it

  • Enjoy!

The possibilities are endless with these custom mini pizzas. The idea is to have all of the toppings out on the table for your kids to choose from, and then they can decorate their own individual pizzas! They have fun and you barely have to do any work - it doesn’t get better than that, ya’ll!

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RECIPE: Cat's Kid-Approved Smoothie
Chocolate Smoothie.jpg

We shared Cat’s kid-approved smoothie on Insta stories last week, and a whopping 93% of you wanted us to add the recipe to our website. So, here it is!


  • 1 scoop of chocolate protein (we added the Orgain Organic Plant Based Protein Powder to our Amazon shop, but you can use whatever kind you like!)

  • Handful of spinach 

  • 1 cup (-ish) of vanilla unsweetened almond milk (free pour - one cup or more, depending on how thick you like it)

  • 1 scoop of Bell Plantation PB2 Powdered Peanut Butter (a peanut butter substitute, which we also linked in our Amazon shop)

  • Ice (just use a small amount or else it will become a slushie 🙈) 

Add all ingredients together, blend and enjoy! 

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RECIPE: Nat's Tasty Tacos

Some days (okay most days), we need quick and easy dinner options that don’t require a lot of effort…because, let’s be honest, we’re basically running on zero energy by like 3pm. So when 4:30 rolls around and we’re heading back into the kitchen to whip something up, we want it to take as little time and effort to make as possible.

Our solution is something simple like tacos, which the kids LOVE. Check out Nat’s go-to dish that you can customize however you and your kids want!


  •  TruLocal  Ground beef (You can get $25 off plus a free pound of bacon when you use code: CATANDNAT25. And FYI - they ship all across Canada!)

  • 2/3 cup water

  • 1 package of taco seasoning mix

  • Hard taco shells or soft taco bowls…or both!

  • Shredded cheese

    Here’s a mom hack for you: because the kids ALWAYS want more cheese, which takes for-freaking-ever to grate, just cut up small chucks and toss them into the pan with your meat and BOOM - you’ve got yourself some delish cheesy meat!

  • Fresh veggie toppings (shredded lettuce, diced tomatoes, peppers, onions, whatever your heart/stomach desires)

  • Salsa, sour cream or guac as an optional add-on or a side


  1. Cook beef in a 10-inch nonstick skillet over medium-high heat for 5 to 7 minutes, stirring frequently until thoroughly cooked; drain.

  2. Stir in water and taco seasoning mix; heat to boiling.

  3. Reduce heat to medium-low; let simmer uncovered for 3 to 4 minutes, stirring occasionally until thickened.

  4. Heat taco shells and/or bowls

  5. Serve the ground beef in the shells or the bowls with as many or as few toppings as you’d like!

  6. ENJOY!!

FoodSocial Common
Nat's Pork Chops (that kids will love!)


  • One bone in port chop per adult / 1/2 per child. 

  • Olive oil 

  • 3 Apples sliced

  • Any green veg - string beans are perf

  • Salt and pepper

  • Applesauce (optional)


  1. Season each side of the pork chops with salt and pepper

  2. Heat a spoonful of olive oil on med/high heat 

  3. Add pork chops - make sure to not overcrowd the pan so the chops have room to cook. (Use another pan of you need more space)

  4. Add sliced apples between chops. 

  5. Cook until one side is browned, then flip chops and move apples around. 

  6. Lower heat to medium and cook until no longer raw on the inside and the apples are browned. 

  7. Once cooked through remove chops and let sit on a cutting board. 

  8. Add green beans ( or green veggies of your choice) to hot pan with apples and toss until heated through and coated in the meat and apple juices. 

  9. Serve green beans with apples along side the sliced pork chops.

  10. Optional: Serve with apple sauce for dipping the pork chops and the kids will devour it all. 

Cat's Pancakes

These are Cat’s go-to pancakes you can whip up quickly on weekday mornings or weekends! The kids go crazy for them!


  • 1 cup of all-purpose flour

  • 2 tbsps of coconut sugar

  • 2 tsps baking powder

  • 1/2 tsp salt

  • 1 cup of milk

  • 3 tbsp apple sauce

  • 1 large egg

  • Whatever toppings you’d like! (Maple Syrup, Jam, Fruit, etc)


  1. Mix together flour, coconut sugar, baking powder, and salt; set aside.

  2. In a medium bowl, whisk together milk, apple sauce , and egg. Add dry ingredients to milk mixture; whisk until dry ingredients are covered (don’t overmix!)

  3. Heat a pan or skillet (nonstick or cast-iron) on medium heat. Fold a sheet of paper towel in half, and moisten with butter; grease pan.

  4. Make each pancake as big or as small as you’d like to make them

  5. Cook until surface of pancakes have some bubbles and a few have burst. Flip and cook until browned on the underside. Place in oven to keep warm while cooking the rest!

  6. Serve warm, with desired toppings.

Cat's Banana Muffins
The kids literally devour these!

The kids literally devour these!


  • 2-3 very ripe bananas

  • 1/3 cup melted butter

  • 1 tsp of baking soda

  • Pinch of Salt

  • 1/2 Cup of Maple Syrup or Cane Sugar (Eyeball what you’re comfortable with)

  • 1 large egg, beaten

  • 1 tsp vanilla extract

  • 1 1/2 cups of all-purpose flour

  • Chocolate Chips (add as many as you’d like!)


Preheat oven to 350 F (175C) and butter your pan.

Mash the ripe bananas with a fork. Stir the melted butter into the mashed bananas.

Mix the baking soda and salt. Stir in maple syrup, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your muffin pan (or a loaf pan if you want banana bread!) Bake for 20 minutes (or until golden brown)

Cat's Meatball Recipe

Made famous by insta-stories and a full-on staple in Cat’s house, here is her go-to meatball recipe that the kids just can’t get enough of.


  • 20 oz (1.3lb) ground turkey breast 99% lean

  • 1/4 cup whole wheat seasoned breadcrumbs (or gluten free crumbs, we don’t discriminate!)

  • 1/2 Cup of Parmesan Cheese

  • 1 egg

  • 1 large clove garlic, crushed

  • 1 tsp salt + pepper


Make them small so they hold together better! Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each). Cook them in your sauce of choice.

BAM! Meatballs that both you and the kids will love.

Nat's Homemade Caesar Salad Dressing

The kids gobbled it up!


1 Tablespoon of Mayonnaise 

1 tablespoon of water (add as much as you need to make the consistency you like) 

I tablespoon of Grated Parmesan 

2 teaspoons of red wine vinegar 

2 teaspoons of Dijon mustard 

Splash of Worcestershire sauce

Splash of Tobasco Sauce 

Salt and pepper to taste  


Wisk it up baby and serve over romaine salad! 

Nat’s One Pan Dinner

Nat's No Starch One Pan Dinner

The turkey sausage version 
Serves a family of 6 

4 turkey sausages
1 red pepper 
1 yellow pepper
1 orange pepper
1 large onion 
2 heads of broccoli 
1 tablespoon Better than bouillon veg or chicken stock  (not totally necessary but adds great flavour) 
2 Tablespoons of olive oil. 
1 teaspoon of garlic salt (or fresh garlic)

Preheat oven to 400 degrees
Cut sausages and veggies into bite size pieces. 
In a large bowl whisk together the stock, garlic and olive oil (this will thin out the stock paste). 
Add sausage and veggies to the bowl and toss until all is coated with the stock. 
Empty the bowl onto a large baking sheet. Don’t overcrowd the pan or else the pieces will steam instead of roast. (Roasting gives the veggies a nice caramelization which make it
so yum)
Roast for 30 min, then up the oven to 425 until everything is browned and tasting delish. (About 15 more min)

Serve alone (Perf for Nat's weight watchers attempts) or over top of rice, or plain egg noodles, or mashed potatoes. 

Enjoy - put leftovers in your thermos the next day for you or the kids. Win win. 

FoodCatherine Moro