Help with Meal Planning is Here!

Real Plans announcement with Cookie

Cue the trumpets! The day is finally here. I’m excited to share that I finally have a meal planning solution for you. Over the years, I’ve heard from more and more of you who use Cookie and Kate recipes almost exclusively at home (hooray!), and would love help planning your meals.

I’ve really wanted to help, but the logistics made my head spin. Like, what if my weekly meal plan included my latest favorite pasta dish, but your husband’s gluten free, your daughter hates olives, or you’re just not in the mood for pasta this week? RIP, meal plan.

I didn’t want to offer meal plans if I couldn’t do them right, but now I have a solution that really works. I partnered with Real Plans, a website with amazing meal-planning technology, and we added over 300 Cookie and Kate recipes to their database (which already includes over 600 vegetarian recipes).

Basically, you tell Real Plans how many breakfasts, lunches and dinners you need to plan each week, and for how many people, and it will create a menu and grocery list for you. You can customize it as much or as little as you’d like. I love to cook but hate planning; with Real Plans, I can fast-forward to the fun stuff.

Continue to the recipe…

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Mediterranean Spaghetti Squash Bowls

Fresh and healthy roasted spaghetti squash loaded with chickpeas, bell pepper and pesto!

The first day of fall slipped by me unnoticed last week. I did, however, notice the spaghetti squash at the grocery store. It was a full stop, dramatic, no-way moment when I saw it. “Fall, are you here already?” I glanced around and saw apples and sweet potatoes on display. Then I looked down at my shorts and sandals. “Why is it still so hot outside?!”

spaghetti squash with pesto

I tossed a spaghetti squash in my basket, went home and created version 1.0 of this recipe. It’s a fun one to make. The bright colors! Those bold flavors! This recipe was inspired by last year’s super popular spaghetti squash burrito bowls. Instead of Mexican flavors, I opted for Mediterranean—chickpeas, basil and parsley, red onion and fresh pesto. I hope you all love it just as much as the original.

I caught a fall chill in the air yesterday evening on my walk with Cookie, and I am so excited about the fall line-up I have planned for you. Let’s hear it for scarf weather and spaghetti squash!

Continue to the recipe…

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Cauliflower ‘Pizza’

Cauliflower Pizza-5

Have you ever tried making a pizza base out of cauliflower?

I remember my first attempt. It. was. terrible.

Soggy, with a really strong overcooked cauliflower aroma and flavour.


It was so bad that I decided it wasn’t a place I ever wanted to go to again. Like never (and normally I’m a firm believer in ‘never saying never’).

But a few months ago I was thinking how nice it would be to have a low-carb dinner option that fitted the space we used to have for Friday Night Pizza. And how nice it would be to get Fergal, my 3-year-old, to eat more vegetables.

So I did some research and decided to try again.

This time I used raw grated cauliflower instead of steaming it. And I added some almond meal and grated parmesan to give it more of a ‘bready’ consistency.

The results?

The first time I made it my Irishman said it was good but refused to call it pizza. However I noticed he didn’t have any problems polishing off the last slice. So I figured it must be doing something right.

Then a few weeks later when he was actually excited about Friday Night Cauli ‘Pizza’ and we were both eyeing off the last slice. I knew this new style of ‘pizza’ was going to stay in our repertoire. Regardless of what we called it.

Oh and Fergal gobbled up his as well. So it really can’t taste like there are any vegetables in it 😉

A winner!


Cauliflower ‘Pizza’

I was tempted to call this a tart rather than set the expectations that pizza involves. But really it is closer to being a pizza than a tart. Either way it’s delicious. And I love that it’s low-carb so I don’t have to limit myself to only 1-2 modest slices.

make 1 large pizza – enough for 2
takes about 40 minutes
500g (1lb) cauliflower, about 1 medium
100g (3.5oz) grated parmesan cheese
1 tablespoon psyllium (optional)
2 eggs
100g (3.5oz) almond meal
your favourite pizza toppings

1. Preheat your oven to 180C (350F).

2. Whizz your cauliflower using your food processor until it looks a bit like fine couscous. Or chop as finely as possible.

3. Add parmesan, psyllium (if using), eggs, almond meal and a really generous pinch of salt. Stir until combined.

4. Line a baking tray with foil or baking paper. Tip the cauli mixture onto the lined tray then using your hands smooth into a pizza shaped circle about 28cm (11in) in diameter. I like to make a ‘crust’ by shaping the edges to be taller than the middle.

5. Bake for 30-40 minutes or until the pizza is deeply browned and feels cooked.

6. Increase the heat to to 200C (400F) add your toppings and bake further 5-10 minutes or until you’re happy.

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psyllium alternatives – psyllium is a form of fiber. The pizza is perfectly fine without but you could use oat bran, ground chia seeds or ground flaxseeds if you like.

dairy-free – replace parmesan with extra almond meal. If you have some nutritional yeast lying around a tablespoon or so wouldn’t hurt.

nut-free – replace almond meal with bread crumbs or extra parmesan.

egg-free – use your favourite egg replacer.

martian ‘green pizza’ – replace cauliflower with broccoli.

do ahead – you can bake the base ahead of time and then just continue from step 6. Will keep in the fridge for a week or so or in the freezer for months. Defrost before baking.

smaller pizzas – feel free to make into whatever size (or shape) you like. Smaller pizzas won’t need quite as long so check after 20 minutes.

other veg – also thinking it would work well with spiralized zucchini instead of the cauli. Haven’t tried this yet so if you do please report back in the comments!

With love,
Jules x
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ps. What do you think?
Would you be willing something made with cauliflower to be called pizza? I’d love to hear in the comments below.


Buckwheat Double Chocolate Cookies

This gluten-free double chocolate cookie recipe is made with buckwheat flour! These amazing cookies taste like brownies. Recipe from the new Alternative Baker cookbook.

Hello from the other side. I survived cookbook edits round two, which is the most intense round because a copy editor went through and pointed out my every inconsistency. Oh, my perfectionistic heart! The book and I are better for it, though, and part of me loved arguing over the use of among vs. between.

cookie ingredients

I can’t wait to get caught up with you guys and caught up on sleep, too. Today, I’m sharing an incredible cookie recipe from Alanna Taylor-Tobin of Bojon Gourmet, and the author of the new gluten-free cookbook Alternative Baker. Alanna has cheered me on through my cookbook-making process and helped test several of my recipes (thank you, Alanna!).

I’m in awe of her work in this new cookbook. Alanna is a trained pastry chef who has mastered gluten-free flours and created over 100 absolutely stunning dessert recipes (each with a photo) in her new cookbook. If you love baking pies and are curious about nutritious and delicious gluten-free flours like buckwheat, chestnut, teff and mesquite, this book is for you.

Continue to the recipe…

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20 Simple Weeknight Dinners

20 simple, fresh and healthy recipes for busy weeknights. All vegetarian.

This week just might eat me alive. Cookbook edits are due in a few days—30,000 more words to comb through! This book will be perfect by the time it gets to you. My inbox is a disaster, and if I haven’t responded to your comment yet, I am so sorry. I’ll get there. Slowly but surely. Brunch beckons from the other side.

Last night, I caved and ordered Indian food delivery from Postmates. So today, I’m sharing my favorite simple dinner recipes that require minimal effort and dollars. We’ll never have enough of those, will we?

If you appreciate this post, you might also want to bookmark my “easy weeknight dinners” category, which I update with recipes as they are published. You can access the category at any time by hovering over “all recipes” in the menu, then “everyday,” then click on “weeknight dinners.” Hope you all enjoy a good dinner tonight!

Continue to the recipe…

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Do You Make this Meal Planning Mistake?

Broccoli Soup with Goats Cheese

Recently I did a survey asking Stonesoup readers about their biggest problems with cooking and eating.

Guess what came out on top?

Meal planning.

The whole process of figuring out what to cook each week can be a challenge.

Here’s the thing… the reason you may be struggling with the process of planning and shopping is that you’re making one mistake.

If you’d like to find out more about this common mistake and how you can avoid it (and make meal planning so much easier!) then you’re in luck!

This week I’m kicking off a free training series focused on getting rid of your meal planning headaches.

The first installment is all about the number one mistake most people make when it comes to meal planning.

It’s ready and waiting for you. Just enter your details below to get it.


Enter your name and email below to get instant access to my FREE video training series.

You’ll discover:
– The most common meal planning mistake (and how to avoid it)
– 5 reasons you shouldn’t plan your meals in advance
– My 3-step framework for ‘reversing the meal planning process
– The ‘secret’ to cooking without recipes

NOTE: Free training only available for a limited time.


Can’t see the signup form? Click here.


Broccoli & Goats Cheese Soup

This super simple soup is brilliant for those days when you just need a big bowl of something warm, nourishing and green! It’s a bit fancier with the goats cheese but also super lovely without.

I normally make it with water to maximize the fresh broccoli flavour. If you want to use stock make sure it’s not too strong to overpower the brocc.

Enough for: 2
Takes: 20 minutes
3 cups water or mild stock
2 heads broccoli
100g (3oz) goats cheese, sliced
extra virgin olive oil, to serve

1. Bring water or stock to the boil in a medium saucepan. Chop broccoli into bite sized pieces.

2. Add broccoli to the pan. Simmer uncovered for about 10 minutes or until the broccoli isn’t crunchy any more.

3. Remove from the heat and whizz using a stick blender or a blender until you have a smooth purée.

4. Taste and season with lots of salt. Bring back to a simmer. Serve with goats cheese on top and an exceedingly generous drizzle of extra virgin olive oil.


paleo / dairy-free – serve with dairy-free pesto instead of the goats cheese. Or just skip it.

different cheese – also loved with shaved Parmesan, feta, or creamy ricotta.

fresh – if it tastes a bit flat and you’ve already added lots of salt try a squeeze of lemon.

carb-lovers – serve with crusty bread and butter or stir in some cooked quinoa, couscous or brown rice just before serving. You could serve the goats cheese on top of toast for dipping.

herby – add a bunch of flat leaf parsley or basil leaves before puréeing.

With love,
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ps. This is the only time in the next 12 months I’ll have this free training available.

To make sure you don’t miss out, enter your details below:

Can’t see the signup form? Click here.


Spicy Quick-Pickled Veggies

Learn how to make spicy quick-pickled vegetables! This recipe is easy to make. Pickled veggies are great on salads, sandwiches and other dishes.

I have been craving all the briny things lately. Kalamata olives, tapenade, capers even, and pickled everything. Trader Joe’s started carrying spicy quick-pickled vegetables in the refrigerated section, and I’ve been enjoying those with hummus or avocado on toast. Also on salads, or just plain. Did I mention that I’m really into the briny things lately?


These pickled vegetables are modeled after traditional Mexican jalapeños en escabeche, an amazing pickled carrot, onion and jalapeño mix that you might receive with your order at a Mexican restaurant (if you’re lucky). I tried several recipes when I was recipe testing for the cookbook, but couldn’t get them quite right, so I gave up.

Trader Joe’s version inspired me to give them another shot, and I’m pleased to report that I’ve finally figured them out. Funny how it’s easier to think straight when cookbook deadlines aren’t looming. Unlike traditional jalapeños en escabeche, which are often cooked in some oil, I used just vinegar, water and spices. These pickles are fresh and light additions to any sandwich, salad or dish that needs a punch of briny flavor.

Continue to the recipe…

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Massaged Broccoli Rabe Salad with Sunflower Seeds & Cranberries

This unexpected broccoli rabe salad is so delicious!

This post is brought to you by Andy Boy Broccoli Rabe.

I have a story for you. I can’t believe I haven’t told you already! A few Fridays ago, I drove out to Green Dirt Farm in Weston, Missouri. The clouds grew ominously dark on my way out there, so I knew we were in for another storm.

We watched the clouds roll closer and closer as we sampled some amazing cheese and wine (if you live in the Kansas City area, you really must go). Soon, it was pouring rain like it had the night before. Lighting! Thunder! Electricity zig-zagged across the sky. Then, the tornado sirens started wailing.

salad ingredients

I really love a good storm, and we couldn’t have picked a better place to get stuck in one. We picked up our cheese plate and our wine glasses and headed down to the basement, making friends with a few ladies on a birthday trip on the way. The representative from the vineyard refilled our glasses, and the tornado never touched down.

Continue to the recipe…

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How to Open Any Jar

Chorizo & Eggplant Supper

Here’s a fact that not many people know about me… It’s one of my ‘super powers’.

I’m really great at opening jars.

It may not seem a big deal, but trust me, it totally comes in handy.

So how did I develop my super strength?

It was something I figured out during my very first job in a winery. Now making wine is awesome fun but it’s also really physical. There’s lots of pumping, shoveling, lifting barrels and climbing.

Coming from the corporate world this was a struggle for me. Plus being the only girl in the winery. It was tough.

One day I was struggling to disconnect a hose fitting from a tank. My hands were aching. There was a lot of swearing. It wasn’t pretty. Then one of the more experienced guys came over to help.

He showed me that if I lifted the hose to take the pressure off the fitting it was easy to loosen the screw.

It changed my world.

Not long after, I was in my kitchen struggling to open a jar of tomato pasta sauce. It wouldn’t budge. There wasn’t any one around with muscles I could borrow.

Then it occurred to me… The lid was under pressure (or really a vacuum).

What if I released the pressure?

I grabbed a butter knife, jammed it under the side of the lid. When I hear that satisfying ‘pop’ of the lid being released I tried again. The lid twisted almost effortlessly.

So there you have it. My ‘secret’ to opening tricky jars.

But wait! There’s more. 😉

What about that half full jar of honey or jam where the lid is literally ‘stuck’ on?

This one I learned from my Mum…

Place some boiling water in a bowl… about an inch (2.5cm) deep. Upend the offending jar and leave it lid down in the water for a few minutes. Then remove the jar from the water and using a dry tea towel or cloth carefully twist off the lid. Done.

Although if it’s still stuck leave it a few more minutes in more boiling water.


Eggplant & Chorizo Supper

At the end of last Summer I was heavily into roasting eggplant, zucchini and capsicum (bell peppers). This simple combo of eggplant and spicy sausage was one of my favourites!

enough for: 2
takes: an hour
1 large eggplant (aubergine)
250g (1/2lb) cherry tomatoes
2 chorizo or other spicy sausage
mayo, to serve
baby spinach or salad leaves, to serve

1. Preheat your oven to 200C (400F).

2. Chop eggplant into 2cm (1in) cubes. Halve tomatoes if large and thickly slice chorizo. Toss eggplant, tomato and chorizo in a large baking tray. Drizzle with a good glug of olive oil and season with salt.

3. Roast for 45 minutes. Stir and cook longer if needed. You want the eggplant to be really soft.

4. Divide between two bowls and serve with spinach / salad and mayo on the side.

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vegetarian – replace chorizo with extra veg such as sliced zucchini or an extra eggplant (aubergine). Consider serving with some roast nuts or a poached egg for extra protein.

no mayo / egg-free – replace Mayo with a dollop of soft cheese like labneh or goats cheese. Hummus will also be lovely as will natural yoghurt.

other veg – feel free to add diced onion, sliced zucchini, chopped capsicum (bell peppers) and / or whole cloves of garlic.

not hot / small person-friendly – use mild chorizo or non-spicy sausages. You can bake the sausages whole if it’s easier than slicing (or crumble the meat out of the casings).

carb-lovers – toss in cooked pasta before serving or serve on a bed of cooked quinoa or brown rice. Also great with crusty bread for mopping up the juices!

herby – toss in torn basil or parsley before serving.

Big love,
Jules x

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ps. I should mention there’s a ‘catch’…
I know. The problem with the ‘butter knife’ technique is that it bends the lid so it won’t seal again completely. So don’t use it if you’re planning on reusing your jars for anywhere you need an air tight seal like preserves or jam.


Creamy Thai Carrot Sweet Potato Soup

This creamy, Thai-spiced carrot and sweet potato soup comes from Angela Liddon's new cookbook, Oh She Glows Everyday!

Is it too soon for soup? When I had a full-blown cold last week, soup sounded like just the ticket. I flipped through Angela’s new cookbook, Oh She Glows Every Day, and landed on this creamy, plant-based soup bursting with vitamin A and other goodness.

Carrots, sweet potato, and warming Thai curry blended with an unexpected ingredient—almond butter—made it a sweet and spicy, rich soup. I wish it could say it cured me for good (if only soup could), but it definitely made me feel better that evening. And the next morning, when I heated up leftovers for breakfast. Thank you, Angela!

soup ingredients

Fans of Angela’s first book, The Oh She Glows Cookbook, will find tons of new favorites in her new one. Fun vegan breakfasts, smoothies, salads and soups, hearty plant-based dinners—this book has it all, with beautiful, bright and light photos by the lovely Ashley of Edible Perspective.

Blogging has a lot of perks, and meeting wonderful people through the blog is the best one. I’m so glad to have gotten to know Angela and Ashley over the years. I emailed Angela for cookbook advice a couple of years ago, and I’m so thankful for her generous advice and support. She’s a really hardworking lady, and I know that every recipe in this book has been tested over and over again to make sure it works. I hope you’ll get a chance to pick up her new book soon.

Continue to the recipe…

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