Favourites, Breakfast
JP Siou
Minty Chia and Berries Yogurt Bowl

This is one of my go-to breakfast options. While it does require a tiny bit of forethought to soak the chia seeds a night ahead, it’s dead simple and easy to portion out ahead of time.

Minty Chia and Berries Yogurt Bowl
Mains, Favourites
JP Siou
Tex-Mex Shredded Beef and Master Stock

I’ve had a few requests for this recipe when clients have come into the house and smelled it cooking, so here it is!

The beef is poached in a flavourful stock until fork-tender, and then shredded for use in whatever dish you like - tacos or taco salad, burritos, nachos…it works well for all of them. It’s really simple to prepare, and can be ready in about an hour. The secret to the outstanding flavour is to make it repeatedly using the same master stock.

Tex-Mex Shredded Beef and Master Stock
Mains, Favourites
JP Siou
Coach JP's Famous Chili

Originally published in 2013 (the first recipe I published!) and last updated in September 2021, this recipe was overdue for another update based on some more recent tweaks.

I use a slightly unusual combination of spices and herbs in my recipe that gives the chili a real depth and complexity of flavour that takes it beyond any store bought chili I've ever had.  Chili purists will balk at the inclusion of beans, and while this recipe *could* be made bean-free, it is intended to be a complete meal in a bowl, so a starchy carb element is a key component.

This is real, whole food with lots of protein, veggies and high-fibre starchy carbs, so it doesn’t really need any “pseudo-healthy” window dressing!

With the relatively high proportion of starchy carbs, this is best used as a post-workout meal, but if your carb intake is reasonable otherwise, go ahead and have this whenever.  It can also be made ahead and the excess portions frozen for later use with good results.

Coach JP's Famous Chili
Mains, Favourites
JP Siou
Meatballs in Tomato Sauce

This is one of the most popular meals I make for larger family gatherings or social events, and is inspired by my Italian-Quebecois stepmother’s legendary pasta feasts.

The ingredients are relatively simple and inexpensive, and the process is pretty easy as well…or at least not very technical - there is a bit of work involved!

This makes a LOT of food (25-30 meatballs), so definitely share it with friends and family!

Meatballs in Tomato Sauce
Sourdough Breads, Favourites
JP Siou
Sourdough Ligurian-Style Focaccia

Inspired by the foccaccia made in Liguria by Samin Nosrat in Netflix’s “Salt Fat Acid Heat” (based on Nosrat’s book by the same name), this version is made using my trusty sourdough starter rather than packaged yeast.

Sourdough Ligurian-Style Focaccia

Sides

,

Ratatouille

,
Ratatouille

My favourite way to “eat the rainbow” and get a wide variety of colourful vegetables in one dish, this simple dish is one of my top picks for cooked vegetables. It’s great alongside any number of different protein options - pan roasted chicken breast, steak, roast lamb, meatloaf, grilled prawns…its versatile flavours make it an easy pairing with almost anything.

I credit one of my favourite Chef-Instructors back in culinary school, Chef Serge Devesa, for introducing me to the wonders of ratatouille, and how just a handful of humble ingredients, judicious use of just a few herbs and seasonings, and patience to let the flavours develop could produce something marvelous!

This high-fibre, nutrient dense but low calorie side dish is an excellent choice for On-Protocol weeks, but sacrifices no flavour and requires no changes vs. Maintenance / regular eating.