“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 June 6th – 18th

Menu is updated biweekly on Tuesdays and today,
Wednesday, June 7th. is BAKE DAY!!
Please contact me to get on the pre-order list for your sourdough!

  • Salmon, Asparagus, Artichoke & Leek Galette - SOLD OUT
    A thick, flaky wholegrain and oat crust folded around a creamy filling!😍
  • 🍃Vegetarian Asparagus Galette (V) - SOLD OUT
  • Coconut Curry Chicken on Basmati (GF,DF)
  • Coconut Curry Chicken on Angel Hair Pasta (DF)
  • Asparagus, Artichoke & Feta Stuffed Chicken on Herb Basmati (GF)
    The filling is made with grilled artichoke hearts, all the tender asparagus stems sautéed up in onions, chives, garlic and mixed with feta, halloumi, aged white cheddar, fresh dill and thyme. Seriously good just on it’s own spread on a cracker. I know this because I taste tested!! Finished the pan bake with the asparagus tips, a chunk of St. Angel Brie and fresh chives from my garden.
  • Sauteed Garlic Prawns w/Roasted Asparagus Tips on Basmati & Wild Rice Pilaf (GF)
    8 big jumbo prawns sautéed in garlic butter, capers and lemon zest and paired up with oven roasted asparagus tips on a basmati and wild rice pilaf with black beans.
  • Chicken Pad Thai (DF)
    Noodles soaked in a house made Pad Thai sauce and piled high with stir-fry veggies and crispy herb baked chicken. I suggest reheating in the oven uncovered to get all the crispy edges. Add a generous squeeze of fresh lime and a handful of chopped parsley or cilantro just before digging in!
  • Honey Ginger Garlic Sesame Chicken Torpedoes w/Herb Basmati (GF,DF)
    I marinated the chicken overnight before rolling up the boneless thighs like chubby little chicken roasts and grilling to keep all the moisture intact. The sauce is simple with ingredients listed in the title and a little cornstarch at the end to thicken. Seriously, crazy delicious and a big thank you, shout out to hunger happens on IG for the inspo!
  • Portabella Mushroom Chops on Mashed Potato (GF)
    Here’s how I built the meal box for you. A mound of creamy potato mash goes in first followed by plenty of rich mushroom gravy. Then grilled boneless chops with more sauce added. Sautéed portabella chunk and fresh parsley to finish. This is not that canned mushroom soup concoction we used to eat in the 80’s!!
  • 7 Layer Lasagne
  • Sold out for this week!😭

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.

  • Beef Barley Stew (DF)
    Filled with slow braised beef, loads of veggies, Deep Roots Farm potatoes and barley of course all swimming in a rich bone broth.
    A perfect choice for these much needed, rainy spring days.

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.

  • Red Fife Rye Sourdough
  • Golden Grain Dandelion Sourdough
    Spelt, Kamut, Einkorn, Millet, Lupin, Amaranth, Sunflower Seeds, Poppy Seeds, Turmeric and of course dandelion pedals.
  • 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.
  • Butternut Squash Hummus - 500ml (GF,DF,V)
    Roasted butternut squash paired with pressure cooker navy beans infused with tomato passata and loads of garlic.
    You best get 2 tubs, as you won’t be able to stop eating it!!

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