Lunchbox

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The menu I created for the ! Come and see me and I’ll make you a Lunchbox bowl to tie you over until the Lunchbox final...
05/11/2026

The menu I created for the ! Come and see me and I’ll make you a Lunchbox bowl to tie you over until the Lunchbox finally opens again in the fall!

In LOVE with the new logo design 😍
04/23/2026

In LOVE with the new logo design 😍

03/04/2026

High Protein Broccoli Cheddar Soup
This was so yummy! And perfect for my little girl who is in a phase of “hating meat” right now.
- 1 yellow onion, diced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 garlic cloves, minced
- 2 tsp paprika
- 2 tbsp gf flour (or regular flour)
- Cooking oil
- Salt and pepper
- 5 cups broccoli, use the stems too, chopped
- 4 cups broth
- 2 cups milk
- 1.5 cups cottage cheese, blended smooth
- Cheddar cheese (I’ll be honest I didn’t measure this, I just grated it right into the soup, stirred, tasted, added more, repeat)
Heat a soup pot over medium with some oil. Sauté the onions, carrots and celery for 5 minutes. Add the garlic. Sauté for a minute. Add the paprika and flour and stir. Add the broth and broccoli. Bring to a simmer for about 10 minutes or until the broccoli is tender. Add the milk, warm over low heat. Add the cottage cheese. Stir. Add the shredded cheese (as much as you want!). Season it up with more salt and more pepper.

Scallops with Pea PureeSimple, light, elevated, and luxurious.What you need:- scallops- 1 cup frozen peas- 1/4 cup to 1/...
02/21/2026

Scallops with Pea Puree
Simple, light, elevated, and luxurious.
What you need:
- scallops
- 1 cup frozen peas
- 1/4 cup to 1/2 cup heavy cream
- Juice of a lemon
- Avocado oil
- Butter
- Salt and pepper
- Garlic clove

Pea Puree:
- boil the peas in water for 2 minutes. Don’t overcook or they won’t be pretty and bright green! Drain right away, add in a tsp of butter, the cream, garlic clove, lemon and a pinch of salt and pepper. Blend until completely silky smooth and set aside!

Scallops:
- Pat scallops VERY dry with paper towel. Do NOT skip this step. I actually put mine on a paper towel in the fridge for a half hour to really get them dry. This is crucial to get a nice sear. Season lightly with salt right before cooking. Heat some oil in a stainless or cast iron pan over medium-high until shimmering. Place scallops in pan — don’t move them. Sear 2 minutes until deep golden crust forms. Flip, add a little more butter and sear again for another minute. Remove! IF the scallops are “stuck” it just means they aren’t ready to be flipped. Don’t f$&k with them! Flip them when they move easily.

Plate it up! Spoon pea purée onto plate and swipe with the back of a spoon. Place scallops on top.

Steak SandwichThis took 10 minutes max and it was delicious 🤤 Simple food is everything.Toast your sourdough, top with ...
02/21/2026

Steak Sandwich
This took 10 minutes max and it was delicious 🤤 Simple food is everything.
Toast your sourdough, top with some grated Parmesan and set aside.
In a cast iron fry up your sliced onion while you grill your steak (lots of salt and pepper!)
Top the cheesy bread with the onions, micro greens, and sliced steak.
Drizzle over some garlic aioli (store bought or homemade!)

02/18/2026

Jerk Chicken
Not to brag, but I NAILED this. I marinated the chicken for two days and grilled it on the bbq. I’m sure you could roast it in the oven, but the bbq definitely gives it more of an authentic flavor. Mix all of these ingredients, marinate, grill and enjoy!
2 tsp all spice
2 tsp cinnamon
2 tsp thyme
1/2 tsp nutmeg
4 tsp sugar
4 garlic cloves, minced
1/2 yellow onion, minced
1/4 cup green onion, chopped
2 tbsp vinegar (any kind really)
4 tbsp oil (I used avocado)
2 tbsp lime juice
1 tsp red chili flakes
Salt and pepper

Big news 🥗 ✨Lunchbox is moving!This space might not look like the Lunchbox vibe yet, but there is so much possibility he...
02/11/2026

Big news 🥗 ✨

Lunchbox is moving!

This space might not look like the Lunchbox vibe yet, but there is so much possibility here, and I am so excited (and super super nervous, and scared and all of the feelings). But fear is good, and I truly believe everything happened and unfolded exactly how the universe planned. I am so excited for this next chapter of my little business.

Renovations are about to begin and I cannot wait to open these doors and welcome you in.

I am grateful for everyone who continues to support me and my daughter — this dream keeps growing because of you - the customers I miss so very much!

Stay tuned - I’ll share with you the journey as we go!

Immunity SoupLike everyone, I too have been fighting the flu. When I finally had some energy to cook I made this amazin...
02/06/2026

Immunity Soup
Like everyone, I too have been fighting the flu. When I finally had some energy to cook I made this amazing flu busting soup. It was easy and nourishing. I had leftover shredded chicken in the fridge, but feel free to shred up a store bought rotisserie chicken. I also was lucky and had some homemade chicken broth in the freezer, but once again use store bought if that’s what you have!
- 1 yellow onion, chopped
- 5 carrots, chopped
- 3 celery stalks, chopped
- 1 red pepper, chopped
- 5 cloves garlic, minced
- 3 potatoes, peeled and chopped
- Salt and pepper
- 1 tsp tumeric
- 10 cups broth
- Leftover shredded chicken
- Frozen peas
- Juice of 2 lemons
Start by sauteeing all the veg - even the potatoes in a soup pot in some olive oil for about 5 minutes. Season with some salt and pepper and tumeric. Add the broth and bring to a boil for about 10 minutes or until potatoes are tender. Add the chicken and peas and lemon juice and warm through. Enjoy!

01/17/2026

Spicy Miso Ramen
You’ve gotta make this. End of story. I used a gluten free rice ramen, but any ramen will do. I got everything prepped first, and then it was quick and easy.
Start with your marinated “jammy” eggs. After I made these I vowed to myself to have them in my fridge at all times for snacking.
- 6 eggs
- A bowl of ice water
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1/4 cup rice vinegar
- 3 tbsp sugar
Get a pot of water boiling. Add your eggs for 6 minutes for a soft centre. Dunk them in an ice bath for 7 minutes. Peel and place in a container with the rest of the ingredients and set them in the fridge overnight. They will keep in the fridge for 5 days.
- ramen noodles (think 1 ramen brick per person)
- Protein of choice (shrimp, chicken or beef - I precooked some steak and had it thinly sliced up)
- Cooking oil - I like avocado oil
- 1 white onion, diced up
- 6 garlic cloves, minced
- 1 inch k**b of ginger, minced
- Mushrooms (I used shiitake and oyster, but use whatever the grocery store has). About 2 cups chopped up.
- 8 cups chicken broth
- 4 tbsp white miso paste
- 2 tbsp or more depending on how spicy you want it of sambal oelek
- Green onions, sprouts and chili crunch as garnish
Get two pots on your stove. One full of water to boil for the ramen. Get the water boiling and cook the ramen according to package directions. Drain and set aside.
Heat up some oil in your other pot. Add the onion. Cook for a few minutes. Add the ginger and garlic. Cook for another few minutes. Add the mushrooms, cook until they have realized their water - about 5-10 minutes. Add the miso paste, broth, sambal oelek. Whisk together and simmer for 5 minutes.
Plate it up. Noods, broth, protein, a jammy egg, green onions, sprouts and chili crunch. Thank me later.

Sometimes a pause becomes a pivot. While this pause wasn’t planned, I do always believe that things happen for a reason...
12/18/2025

Sometimes a pause becomes a pivot. While this pause wasn’t planned, I do always believe that things happen for a reason.

As many of you know, due to an unexpected kitchen fire, my current location will be closed for a bit.

I’m already working toward a fresh Lunchbox chapter — and I can’t wait to see all of you soon. Thank you for your continued love and support. I will share updates as I have them. And thank you for being part of my journey 🤍. Happy Holidays everyone!

Address

Spark Centre
Weyburn, SK
S4H1A1

Telephone

+13068619395

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