“The nourishment of body is food, while the nourishment of soul is feeding others.” ~ Imam Ali

Eat’s Grab n Go Frozen Meals

Pick up the most delicious meals that are made in Eat’s Kitchen and keep them in your freezer for those nights when you just don’t have the time to cook. This meal service is made with you and your family in mind. Think home-cooked food made with high quality ingredients, ready to thaw, heat and serve!

On the menu you’ll find everything from Herb Crusted Chicken Wings with Ultimate Mac-n-Cheese made with a reduced cream sauce spiked with asiago, manchego, aged gouda and gruyere cheese blend to Bone Broth Beef Barley Stew. This is my place to experiment with my latest inspirations so the list of frozen meals will always be evolving.

Frozen meals are packaged in single portions and come sitting on a piece of parchment paper. Simply lift the meal out of the box and place in an oven proof baking dish with lid. Thaw in the fridge then place in a preheated 350°F oven for 20 – 30 minutes with the lid on until heated throughout. I like to take the lid off and put my oven on broil for a few minutes after meal is heated to get the top all crispy! Don’t forget to make a big salad or roast a pan of veggies to complete the meal.

Message or call me (403-302-9656) to place your order.

I will send you a total. Etransfer payment to m@eatcatering.ca

Pick up is every other Wednesday from noon to 5pm. Message me when you’re on your way and I will have your order ready at the door.

for weeks of September 12th – 24th

Menu is updated biweekly on Tuesdays and
Wednesday, September 27th. is the next BAKE DAY!!
Give me a call or message me at 403.302.9656 to get on the pre-order list for your sourdough!

  • Coconut Curry Chicken w/Roasted Cauliflower & Peas on Basmati (GF,DF)
  • 🍃Coconut Curry Saag(Spinach) w/Golden Falafels on Vermicelli Rice Noodles (GF,DF,V)
  • Lemon Herb Chicken w/Creamed Leeks on Rice Vermicelli Noodles (GF)
    Inspo for this meal started with a friend giving me a big pile of leeks fresh from the garden. Sautéed and creamed with lots of lemon aboard thin noodles steeped in chicken stock for intense flavor is what came to mind. The chicken is coated in my spice blend and grilled. A perfect pairing!
  • Ginger Beef on Basmati (GF)
  • Crispy Baked Chicken & Herb Cream on Basmati w/Feta, Tomato & Fresh Basil (GF)
  • 🍃Nut Mylk Alfredo on Roasted Veg Farfelle(bowtie) Pasta w/Potato Latkas (DF,V)
    Creamy and delicious without the dairy!💚
  • 7 Layer Lasagne
  • Caper Dill Aioli Crusted Baked Salmon w/Lemon Feta & Zucchini Basmati (GF)
  • Chicken Cacciatore (GF,DF)
    Bone in, skin on chicken thighs(2) braised in a rich tomato based sauce with onions, celery, mushrooms, capers and fresh herbs. Would pair perfectly with some steamed fingerling potatoes dug fresh from the garden!🥔
  • Roasted Chicken Burritos

Soups come packaged in a 1 litre container and I recommend you thaw in the fridge and then warm up on stove top in a pot. Don’t forget to grab a loaf of sourdough for dunkin.

  • 🍃Roasted Butternut Squash & Golden Beet Minestrone (GF,DF,V)

Sourdough is made with 100% wild yeast, and undergoes a 24-hour cold ferment before getting baked up Wednesday morning and ready for pick up that afternoon.

  • 8 Grain Porridge Oat Sourdough
    Cracked red wheat, barley, rye, steel cut oats, millet, oat & spelt flakes, buckwheat grits, golden flax.
    Absolutely fabulous toasted up and slathered with home churned butter!☕
  • Red Fife & Einkorn Sourdough
    A traditional lighter loaf with sifted Red Fife Wheat paired with coarsely, fresh milled Einkorn Berries. Einkorn flour is know for creating a moist soft crumb and the flavor ranks second to none!💛
    The finished loaf is rolled in Red Fife Bran just before baking to give the crust a delicious thick crunch.

  • Barley & Buckwheat Sourdough
  • Here is where I will be sharing with you a few of my favorite items that I use on a daily bases in my kitchen and think you might find them handy to keep on hand for quick meal prepping in yours!

  • Coconut Curry Sauce - 500ml (GF,DF,V)
    This is the same sauce I serve with my coconut shrimp when I’m catering.
    The sauce comes frozen and is highly concentrated so my suggestion is to add a can of crushed tomatoes and more coconut mylk or stock and use it as a pasta sauce or pour it over your favorite meat/veggie dish and bake until golden.😍
  • Eat’s Chili Oil - 250 ml jar (GF,DF,V)
    A mixture of garlic, shallots, allepo chili(to give a citrus punch), gochugaru chili(to give a deep rich full body warming) and urfer biber chili(to give that smoky warm flavor) all bathed in 100% pure avocado oil.

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