Posts in Food
RECIPE: Warm Brussels Sprouts Sauté 
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Brussels sprouts - some people love ‘em, some hate ‘em, but if you haven’t tried them like this, you need to! This was Nat’s recipe from Saturday night. It’s super easy (because there are basically zero ingredients) and it tastes great. You can enjoy it as a side or as a main dish, whichever you prefer.

Give it a try and let us know what you think!


  • Olive oil

  • 1 onion - thinly sliced

  • Bacon bits (I bought a bag of them, but if you have bacon or pancetta you can use that.)

  • 1 bag of Brussels sprouts  - shredded

  • Salt + pepper

  • Chilli flakes

  • Lemon 


  1. Heat a splash of olive oil in a pan.

  2. Add onion and sauté on medium heat until onions are cooked through. 

  3. Add a tablespoon of bacon bits or pancetta and warm through.

  4. Add a bag of shredded Brussels sprouts to the pan and sauté until they soften.

  5. Season with salt, pepper and chilli fakes and squeeze lemon over top. 

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RECIPE: Turkey Chili (with two special ingredients)

Nat made this WW zero point turkey chili the other night but didn’t have a lot of the ingredients that they called for in the recipe, so she added a little extra to make it her own! It actually turned out amazinggg, so we thought we’d share it with you!

If you were watching our insta stories, you know there was one secret ingredient mixed in but keep reading for the other 😉


  • 600g lean ground turkey breast

  • Onions (white and green) - chopped

  • 3 garlic cloves - chopped finely

  • Carrots - diced

  • Celery - diced

  • 1 can of corn

  • Olive oil

  • 2 teaspoons of taco seasoning

  • 1/4 - 1/2 tsp dried chili flakes

  • 1/2 tsp ground black pepper

  • 1 tbsp of Better Than Bouillon Chicken Base

  • 400g can of diced tomatoes

  • 1 1/2 tbsp tomato sauce

  • Small piece of dark chocolate (brings a sweetness/richness and lessens the acidity from the tomatoes)

  • Half a beer

  • 240g kidney beans (1 x 400g can - drained) Ps. didn’t have this in the cupboard but it’s optional anyways… Nat’s kids prefer chili without the beans!


  1. Preheat the oven to 200°C / 180°C fan / Gas 4

  2. Line the bottom of a baking tray with parchment paper and add the ground turkey. Cook on the middle shelf for 20 - 30 minutes, stirring every 8 minutes or so (and breaking it up if needed) until browned.

  3. Add olive oil to a large non-stick skillet or frying pan. Add the chopped onions and saute over a medium/low heat until they become soft and brown.

  4. Add the chopped garlic, carrots, celery and corn and saute for another 1-2 minutes.

  5. Stir in the taco seasoning, dried chili flakes and black pepper.

  6. Add the browned meat and mix in a half can of beer.

  7. Stir in the Better Than Bouillon, chopped tomatoes and the tomato paste. Turn up the heat and bring to a boil.

  8. Stir in the drained kidney beans (optional) and reduce heat to a simmer.

  9. Mix in a small piece of dark chocolate.

  10. Simmer for 15 - 20 minutes, stirring occasionally until the sauce has thickened.

And there you have it - a delicious chili that the whole family will love… well your kids might only love it because as soon as you tell them there is chocolate in it, they think they’re eating candy for dinner.

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RECIPE: Mini Tortilla Cups

A few weeks ago, Cat whipped up these super cute mini tortilla cups that you can just pop into your mouth and enjoy! They are so simple to make and fun for the kids to eat that we thought we should share the recipe with y’all !! Check it out below and give it a try one night!


  • Tortilla wraps

  • Ground meat (chicken, beef, anything you want)

  • Chicken or beef broth (depending on what meat you use)

  • Taco seasoning 

  • Cheese

  • Toppings (lettuce, tomato ,avocado, sour cream, salsa )


  1. Using a cup or a circular cookie cutter, cut out the tortillas into small rounds and push the centre of each one into the bottom of a muffin tin.

  2. Cook your meat in a pan and add broth and taco seasoning.

  3. Fill each tortilla cup with the cooked meat.

  4. Add cheese.

  5. Put the muffin tin in the oven and bake until cheese is melted.

  6. Let the kids customize theirs by adding whichever toppings they like.


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RECIPE: Nat’s Taco Salad
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If you were watching our Insta stories, you know it was taco night in Nat’s house! Not only do the kids love making their own taco creations, but it’s perfect for our WW program because we can opt for a taco salad instead, which contains less meat and isn’t served with the tortilla chips or wraps that cost us points.

To make your salad super filling and delish, bulk up on ingredients that are free points (like veggies). Nat added corn tonight, which really beefs up the salad without adding more beef 😏

The value of this recipe is 5 WW SmartPoints.

INGREDIENTS (makes four servings)

  • 12 ounces ground beef

  • Olive oil

  • 1/4 cup red onions - chopped

  • 4 cups romaine lettuce - coarsely chopped

  • 2 cups salsa

  • 2 cups red, green and orange bell pepper - chopped

  • 2 cups tomato - chopped

  • 1 cup reduced-fat sharp cheddar cheese - shredded

  • Avocado - chopped

  • Corn - chopped

  • Jalapeños - chopped


  1. Cook ground beef in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble.

  2. In a separate skillet, sauté onions in a bit of olive oil and then mix it into the cooked meat.

  3. In a large pot, steam corn in a bit of water to keep it moist.

  4. Place 1 cup lettuce in 4 separate dishes; top with 1 cup meat mixture.

  5. Sprinkle each serving with salsa, 1/2 cup peppers, 1/2 cup tomato, 1/4 cup cheese and chopped avocado.

  6. Add corn to bulk it up and add jalapeños if you like it spicy!

    ** If you’re wanting the taco shell, just add 3 points! **

If you like this recipe and want more like this, make sure you’re following along on our journey with WW! And if you want JOIN US, visit  for a special offer. #WWCAmbassador #WellnessThatWorks

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RECIPE: The Breakfast Muffin
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The sugarless breakfast muffin that all kids (well at least 2 out of 3 of Cat’s kids) love! Cat made this recipe yesterday - it’s a new one she found online but naturally she tweaked it a bit - and the kids gave it a 10/10 (except for Coco, who would have preferred chocolate chips over blueberries but, details…) Check it out below!

Ps. you can add whatever you want to the muffin batter. The original recipe (below) splits the batter into four so you can make a fun mix of muffins that hopefully everyone will enjoy!

And ps. (again) - the value of this recipe is 3 WW SmartPoints.


• 1 1/3 cups white whole wheat flour (also called golden wholegrain flour) or any flour 

• 3/4 cup old fashioned rolled oats (jumbo rolled oats)

• 3 tablespoons light brown sugar

• 3 teaspoons baking powder

• 1 tablespoon ground flax seeds (milled flax seeds) optional 

• 1/2 small apple sauce cup

• 2 medium eggs

• 3/4 cup whole milk

• 1/4 cup unsalted butter – melted

— APPLE CINNAMON (enough for 1/4 of the muffin batter)

• 1/2 small apple – chopped into tiny pieces

• 1/4 teaspoon cinnamon

— BLUEBERRIES (enough for 1/4 of the muffin batter)

• 1 handful blueberries (blueberries vary in size, but aim for about 2-3 blueberries in each muffin)

— CARROT AND RAISIN (enough for 1/4 of the muffin batter)

• 1/4 medium carrot – grated

• 1 tablespoon raisins

— CHOCOLATE CHIP (enough for 1/4 of the muffin batter)

• 2 tablespoons dark chocolate chips


  1. Preheat the oven to 375°F / 190°C. Grease or line a 24-hole mini muffin tin.

  2. In a medium bowl, mix together the flour, oats, brown sugar, baking powder, flax seeds and the apple sauce. 

  3. In a small bowl, beat the eggs. Beat in the milk and butter. 

  4. Pour the egg mixture into the batter, and fold together. Be careful not to over mix!

  5. Split the muffin batter evenly between 4 bowls. In each bowl, gently mix in the mix-in ingredient. You can switch up the recipe to make 1, 2, 3 or 4 varieties, just make sure you adjust the amount of mix-in as required.

  6. Using a cookie scoop, evenly distribute the batter into the mini muffin tin, filling each muffin cup about 3/4 full. For each variety, you should be able to get 6 mini muffins. 

  7. Bake for 10 minutes, or until cooked in the middle (aka a toothpick inserted into the center of the muffin will come out clean). Remove from the oven and allow to cool slightly before transferring to a cooling rack.

That’s it, that’s all! We hope ALL of your kids love them 😉

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RECIPE: Delish Fried Rice (courtesy of Nat’s daughter, Taylor)

This fried rice dish is so simple to make that even a ten-year-old can nail it like a seasoned chef. If you watched our Insta stories you know that Nat’s daughter, Taylor, whipped this up for dinner the other night and it was the perfect addition to our meal. If we can get the kids helping out in the kitchen at an early age, we must be doing something right 🙌🏼


  • Jasmine or Basmati rice (we use 2-minute rice bags)

  • 2 eggs

  • Red + green peppers (diced)

  • Onion (diced)

  • Carrots (diced)

  • Celery (diced)

  • Olive oil

  • Soy sauce

  • Salt + pepper 


1. Heat olive oil in hot pan

2. Add diced onions and sauté

3. Add the rest of the vegetables to pan and cook until vegetables are tender

4. Put the 2-minute rice in the microwave

5. Add rice to your vegetables and mix it up 

6. Make a circle in pan and add the eggs in the middle, wait until they are cooked 

7. Mix eggs in with the rice and vegetables

8. Add soy sauce and stir together (and add hot sauce if you are spicy like that 🌶💃🏼)

9. Serve and enjoy!!

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RECIPE: The Paloma Cocktail

For our very first live show back in 2017, we had a Nat drink (wine, obviously 😜🍷) and a Cat drink (a delicious cocktail) option available at our bar. And for our most recent Virtual VIP event, we decided to throw it back to that very first show and re-create "The Cat" cocktail!

Now it’s time to share the recipe with the rest of you, so you can sip on something fresh and amazing as you wrap up the summer and enter into a new year!

All you need is…

  • 1.5 oz Tequila Tromba Blanco

  • 3 oz Grapefruit juice

  • 0.5 oz Agave Nectar

  • Top glass with Soda Water

  • Rim glass with salt


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RECIPE: Chewy Chocolate Chip Cookies

Who doesn’t love a chocolate chip cookie?! It’s the perfect treat for a snack or dessert (or for whenever, really!).

Cat got the recipe for her (and Coco’s) chewy chocolate chip cookies off of Tasty, but she uses a little less flour than the recipe calls for and sprinkles sea salt across the cookies as soon as they come out of the oven. Another thing to note when baking is that you should remove the cookies from the oven when they’re still soft on the inside because they’ll continue to cook even after you take them out.

We’ve added the recipe below for easy access! It makes 12 cookies, so feel free to double up on the ingredients if you want to make a larger batch.


  • ½ cup granulated sugar

  • ¾ cup brown sugar, packed

  • 1 teaspoon salt

  • ½ cup unsalted butter, melted

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • 4 oz milk or semi-sweet chocolate chunks

  • 4 oz dark chocolate chunk, or your preference


  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

  7. Bake for 12-15 minutes, or until the edges have started to barely brown.

  8. Cool completely before serving.

  9. Enjoy!

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RECIPE: Heirloom Tomato Bocconcini Pesto Salad

Nat made another tasty dish over the weekend (and shared it on Insta stories) so we had to do a post about it! Heirloom Tomato Bocconcini Pesto Salad… it sounds fancy but it’s actually super easy to make, and it’s the perfect salad to accompany grilled meats. 

Summer is the best time for tomatoes, so the time to enjoy this fresh salad is NOW. All you’ll need for this dish is a bunch of heirloom tomatoes (winner, winner, chicken dinner if you can find ripe, multi-coloured ones) and a few other ingredients. Keep reading for the full recipe!


  • Heirloom tomatoes (a lot of them! They can differ slightly in size, flavour and texture, but they’ll look beautiful in the dish.)

  • Bocconcini cheese (slices or halves based on size)

  • Red onion (thinly sliced)

  • Basil (chopped)

  • Garlic clove (finely chopped)

  • Parmesan (grated)

  • Dijon mustard 

  • Salt + pepper

  • Olive oil 


  1. Mix together a bunch of chopped basil, a finely chopped garlic clove, a couple tablespoons of grated Parmesan, one tablespoon of Dijon mustard, salt and pepper, and one cup of olive oil (add more or less of anything depending on how big your platter is).

  2. Slice large tomatoes 1/4 inch thick and smaller tomatoes in half, and place on a platter.

  3. Slice or half bocconcini based on size and add to platter.

  4. Thinly slice a red onion and add to platter.

  5. Pour basil mixture over platter and voila! You’ve got yourself a salad.

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RECIPE: Cat's Quicky "Quesadillas"

How many of you find dinner painful? Thinking of it, finding it, buying it, making it, spending money and time on it when half the time your kids don’t even eat it… The struggle is so real, ya’ll!

Cat’s solution is to just straight up simplify it. Get food in their mouths and call it a freaking win 🙌🏻 It doesn’t have to be fancy, it just has to be food. And this is the mindset that inspired last night’s dinner - a quick and easy “quesadilla” if you will? 🤣

You’ll only need a few ingredients and a few minutes. So if you’re all out of dinner ideas, give this a try tonight!


  • Tortilla wraps

  • Tomato sauce

  • Shredded cheese

  • Veggies


  1. Lay the tortilla flat and add a layer of tomato sauce and then a layer of cheese.

  2. Fold the tortilla wrap in half.

  3. Throw it on a pan in the oven and bake it until it’s golden brown.

  4. Add some kind of veggie on the side for a “well-balanced” meal.

  5. Call it dinner (because it is… Good job, mom!).

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RECIPE: Summer Steak BBQ Platter

Nitty Nat has done it again! This weekend, she grilled up some cauliflower steaks and paired it with a kale + corn salad (we’ll save that recipe for another day), and the result was amazinggg. She pre-grilled everything at home and then brought it over to Cat’s, where the adults and kids ate every last bite!

Check out the recipe below and give it a try at your next BBQ!!



  • Course salt and ground black pepper 

  • Chopped garlic 

  • Honey 

  • Soya sauce

  • Olive oil


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

  • Grilled pineapple

  • Grilled onions

  • Grilled tomatoes

  • Grilled cauliflower (because Cat doesn’t eat steak)

  • Fresh avocado slices


  1. Mix the marinade ingredients together in a large Ziploc bag and then add the steaks and smoosh everything around.

  2. Let the steaks marinate in the fridge for a couple of hours prior to grilling.

  3. Drizzle olive oil, salt and pepper over the ingredients that will be added to the platter. You could grill any fruit or vegetable at all - zucchini, peppers, broccoli, fennel, peaches, and apples are all great options.

  4. Grill the steaks and the vegetables/fruits. Because Nat’s bbq had no gas, she grilled it on her oven top in a pan like this. It works perfectly and gives those grill marks we love. 

  5. Serve room temperature


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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

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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.


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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!!

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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.