Celebrating Moms this Mother's Day
Katelyn Sander

Celebrating Moms this Mother's Day

Spice of Life

This weekend, we’re celebrating all of the moms in our lives. Over the past year, moms have become superheroes (more than they usually are), taking the idea of work-life balance to a whole new level. Whether you’re looking for a local restaurant to order your brunch from, or want to try a fresh and tasty new recipe, we’ve brought them all together for you in one convenient place!

Try these recipes below (and all of those we’ve collected over the last year in our Spice of Life Recipe Book) and email us your favourite photos. Success stories, epic fails, and everything in between are welcome!

Supporting Local this Mother’s Day

This Sunday, we’d normally be celebrating mom and taking her out for a beautiful brunch or coming together to enjoy dinner at one of our favourite restaurants. But, once again this year, things need to be celebrated a bit differently.

So, here are a few collections of restaurants that you can order from this weekend to help make the day special!

Buffalo Chicken Dip

Are you looking for a delicious snack to enjoy in the afternoon? This Buffalo Chicken Dip is made with juicy shredded chicken, creamy ranch dressing, cream cheese, hot sauce, and loads of cheese. Easy and delicious, the dish is baked until golden, bubbly, and perfect for dipping. Recipe from The Forked Spoon.

Click here to download the recipe.

  • 3 large boneless skinless chicken breasts, boiled and shredded
  • 8 oz cream cheese, cubed
  • 1 cup ranch dressing, homemade or store-bought
  • 1 cup hot sauce, plus more as needed
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1/2 cup green onion, chopped
  • 1 1/2 cup mozzarella cheese shredded, divided
  • 1 1/2 cup cheddar cheese shredded, divided
  • If your chicken is not yet cooked, bring a large pot of water to a boil over high heat. Add the chicken breasts to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow your chicken to poach, covered, for approximately 25 minutes. When fully cooked, remove from the pot and allow to rest until cool enough to handle.
  • Preheat your oven to 350F and spray a 9x9-inch baking pan (approximately) with non-stick cooking spray.
  • To a medium saucepot over medium-low heat, add the cubed cream cheese, ranch dressing, hot sauce, black pepper, and garlic powder. Whisk constantly until the cream cheese has dissolved in the ranch and hot sauce. Remove from heat.
  • Add the cooked and shredded chicken, green onion, 1 cup of the shredded mozzarella cheese, and one cup of the shredded cheddar cheese to the sauce pot. Mix well to combine. Transfer to your prepared baking pan and top with remaining mozzarella and cheddar cheese.
  • Bake for approximately 20-30 minutes, or until the cheese has melted and the sides are starting to bubble. Set oven to broil. Allow your buffalo chicken dip to cook for an additional 2-3 minutes, or until the top is golden brown. Remove it immediately.
  • Serve with tortilla chips, vegetable sticks, crackers, or enjoy leftovers wrapped in a tortilla with all your favourite greens.
  • It’s recommended you prepare the chicken ahead of time, if you’re short on time.
  • You can substitute with approximately 4 cups shredded rotisserie chicken.
  • Freshly shredded cheese always comes together better when compared to pre-shredded, packaged cheese. Add any combination of cheese that you like (cheddar and mozzarella are both great melting cheeses; Jack cheese, blue cheese crumbles, or feta cheese are great for those who want a more pungent cheese).
  • Leftovers taste great for approximately 2-3 days. Reheat in the microwave or in the oven set at 325F and tented with foil.
  • Easily prepare this recipe in your Crockpot, the only difference is that the Crockpot version will lack the brown and bubbly cheese top.

Shrimp Rolls with Peanut Dipping Sauce

Trying to impress? These shrimp rolls look incredibly impressive, but they’re put together in just 3 simple steps! This recipe is also highly adaptable – shrimp can be replaced with cooked pork, cilantro can take the place of mint or basil, and romaine could be substituted in. Recipe from Delish.

Click here to download the recipe.


For the Summer Rolls

  • 3 oz rice vermicelli noodles
  • 12 large shrimp, peeled and deveined
  • 1 large carrot, julienned
  • 2 Persian cucumbers, julienned
  • 8 oz Napa cabbage, thinly sliced
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/4 cup rice vinegar
  • 12 large rice paper sheets
  • 2 tbsp black sesame seeds
  • 12 fresh mint leaves
  • 12 fresh basil leaves

For the Peanut Sauce

  • 1/2 cup smooth peanut butter
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 clove garlic, grated
  • 1 tbsp freshly grated ginger
  • 4 tbsp boiling water
  • 1/4 cup crushed, toasted peanuts, for serving

For the Summer Rolls

  • Place noodles in medium heatproof bowl, cover with boiling water; let stand about 5 minutes or until just tender, drain. Using kitchen scissors, cut noodles into random lengths.
  • Meanwhile, poach shrimp in salted boiling water until they just become pink and opaque. Rinse under cold water, then slice in half lengthwise.
  • In a medium bowl, mix noodles, carrot, cucumber, cabbage, fish sauce, sugar, and vinegar; toss gently to combine.
  • To assemble rolls, place a sheet of rice paper in medium bowl of warm water until just softened; lift sheet carefully from water, placing it on a tea-towel-covered board with a corner point facing towards you. Place some of the vegetable filling horizontally in centre of sheet, top with one mint leaf, one basil leaf, 3 shrimp halves, and sesame seeds. Fold corner point facing you up over filling; roll sheet to enclose filling, folding in sides after first complete turn of roll. Repeat with remaining sheets.

For the Peanut Sauce

  • Whisk peanut butter, soy sauce, vinegar, garlic, ginger, and boiling water until smooth. Top with peanuts and sesame seeds and serve alongside rolls.

One Pot Cheesy Mushroom Spinach Beef Pasta

Is there anything better than creating a spectacular dish in just one pot? This creamy beef and spinach pasta recipe is easy to make, packed with protein, and is a comforting dinner that the whole family will love! Recipe from the Ambitious Kitchen.

Click here to download the recipe.

  • 1 tbsp butter (or sub olive oil)
  • 8 oz Baby Bella mushrooms, sliced
  • 1/2 yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef (90% is good)
  • 1 (5 oz) bag spinach, chopped (or leave spinach leaves as is!)
  • 1 cup milk of choice
  • 4 cups low sodium beef or chicken broth
  • 10 oz uncooked wide egg noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese
  • Freshly ground salt and pepper, to taste
  • Place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic, salt, and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
  • In the same pot, add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom and onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
  • Next, stir in the egg noodles and bring to a slight boil; you’ll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy.
  • Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy!

Strawberry Basil Gin Jammer

This is the perfect cocktail to enjoy this weekend with the moms in your life. The strawberries are muddled with fresh basil, topped with a refreshing gin and jam mixture. Recipe from Cali Girl Cooking.

Click here to download the recipe.

  • 2 fresh strawberries, sliced
  • 3-4 fresh basil leaves
  • 1 tbsp strawberry jam
  • 2 oz gin
  • More whole strawberries for garnish, if desired
  • In a rocks glass, muddle the strawberries and basil.
  • In a cocktail shaker filled with about 3/4 cup of ice, combine the strawberry jam and the gin. Shake vigorously for about 20 seconds and then pour contents of shaker (including ice) into the rocks glass.
  • Garnish with a fresh strawberry, if desired.

New York-Style Cheesecake

The perfect dessert to celebrate mom! Enjoy a creamy, gorgeous, crack-free New York-style cheesecake that is totally doable, even for beginner chefs! Recipe from Once Upon a Chef.

Click here to download the recipe.


For the Crust

  • 1 1/2 cups graham cracker crumbs, from 12 whole crackers
  • 5 tbsp unsalted butter, melted
  • 2 tbsp sugar
  • 1/8 tsp salt

For the Filling

  • 32 oz (four 8 oz blocks) cream cheese, at room temperature
  • 2 cups sugar
  • 3 tbsp all-purpose flour
  • 4 tsp vanilla extract
  • 1 tsp packed lemon zest, from 1 lemon
  • 2 tsp fresh lemon juice, from 1 lemon
  • 1/4 tsp salt
  • 6 large eggs
  • 1/2 cup sour cream
  • Berry sauce, for serving (optional)
Special Equipment:
  • 9- or 10-inch springform pan
  • 18-inch heavy-duty aluminum foil
  • Preheat the oven to 375F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with non-stick cooking spray.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  • Reduce the oven temperature to 325F. Set a kettle of water to boil.
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not overmix.
  • Check to make sure your oven has cooled to 325F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour 45 minutes (the cake should not look liquid at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools). Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  • To serve, remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.

Walking through Nature this Weekend

It’s been a rainy week, but this weekend, we’re hoping to find a little sunshine and head out for a nature walk with our families. While we’re out, we’ll be on the lookout for some wild garlic, which can often be seen poking out of meadows in the early spring.

The young shoots make a wonderful stand-in for green onions, with a distinctive garlic flavour. And you can even transform this garlic into a wild garlic butter that pairs perfectly with so many recipes.

Learn more about Canadian wild garlic.

Recipe for wild garlic butter from Something Sweet Something Savoury.

Click here to download the Wild Garlic Butter recipe.

  • 250g unsalted butter, softened
  • 50 - 75g wild garlic, finely chopped
  • 1 tsp sea salt flakes
  • 1/4 - 1/2 tsp freshly ground black pepper
  • Place the butter and wild garlic in a large bowl and beat until well combined and creamy. Add the sea salt flakes and pepper.
  • Place the butter on a sheet of greaseproof paper. Shape into a log and wrap the paper around the butter, twisting the ends so it looks like a cracker. Place in the fridge or freezer immediately.
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