Sunday Funday!

So here in Ottawa the winter festivities have commenced.  Instead of going to the gym bright and early in the morning I decided that a nice day spent outside walking around would be a more exciting way to exercise.

Here are some fun pictures of the day’s activities:

some skating on the canal
ice wolves
some fun ice sculptures, spray painted bright colours
fancy lollipops yes please!
good old fashion maple syrup on a stick!

Lastly, some more delicious healthy food to help warm your belly this winter.

Turkey Pot Pie
Serves 6 –
With Puff Pastry – Calories 578.4 – Fat 22.1g – Saturated Fat 11.4g –

Carbs 62.7g – Fiber 8.9g – Protein 33.6g
Without Puff Pastry – Calories 535.3 – Fat 19.1g – Saturated Fat 10.7g – Carbs 59.2g – Fiber 8.8g – Protein 33.1g


  • 2 large yellow onions
  • 1 large sweet potato peeled and diced
  • 1 large rutabaga
  • ½ cup unsalted butter or coconut butter
  • 2 leeks, white and light green parts only, cleaned and finely chopped
  • 1 cup frozen corn kernels, defrosted
  • 4 cups 2-inch chunks cooked turkey breast
  • 7 tablespoons gluten free flour
  • 2 cups homemade turkey broth
  • 1 cup coconut milk
  • Salt and white pepper
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh chives
  • 1 sheet frozen puff pastry defrosted*
  • 1 large egg, beaten


1. Put the diced onions in a large bowl. Add the sweet potato and rutabagas to a medium pan of boiling water and simmer for about 10 minutes, or until tender. Drain and add to the onions.

2. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the leeks and sauté for about 3 minutes, or until softened.Add the leeks along with the cooking juices, to the vegetables in the bowl. Add the corn, and turkey, mix well, and set aside.

3. Preheat the oven to 400°F. In a large saucepan, melt the remaining 6 tablespoons butter over medium heat. Sprinkle in the flour and cook, whisking constantly, for 3 minutes or until the roux is blond colored. Slowly add the broth and coconut milk, whisking constantly, and whisk for about 3 more minutes, until the sauce is thickened and smooth. Season with salt and pepper. Pour the sauce over the turkey mixture, add the herbs, and mix well. Taste for seasoning.

4. Butter a large 2-inch-deep casserole dish (about 9 by 13 inches). Pour the turkey mixture into the casserole.

5. If necessary, rollout the pastry on a lightly floured surface to a 14-by-10-inch rectangle. Brush the rim of the casserole dish with water. Cover the filling with the pastry, pressing it against the rim of the dish. Make 3 slashes in the pastry. Brush the crust with the beaten egg.

6. Place the dish on a baking sheet and bake for 40 to 45 minutes, or until the filling is bubbling. Sprinkle with the Parmesan cheese during the last 15 minutes of baking to brown the crust. Let the potpie sit for 10 minutes before serving.

*if you would like to keep this totally gluten free omit the puff pastry and replace with some gluten free bread crumbs.


2 thoughts on “Sunday Funday!

    • I hope you enjoy makes a lot so I generally break it up into smaller servings and freeze some for later. You can also eat it without a topping and it is just like turkey stew! so tasty. Only advice would be to not attempt to make this on a week night, it is a little labour intensive.

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