Merry Christmas and Happy New Year from Farm Food Personal Chef Service!

We would like to inform our clients that we will be closed on December 24, 25 and 26, 2019, for the holidays.

If you need any assistance from us during this time, feel free to get in touch with us by clicking here.

As a personal chef, it’s essential for me to keep updated on the latest food trends and find fresh sources of creative inspiration while staying connected to other professionals. To stay current, I use a variety of online and offline sources to provide the best meals to my clients and strengthen our business and relationships. 

With a busy work schedule, cooking meals for your family may not be on your list of priorities. Instead of eating out and risking your health and the health of your family, you could hire a personal chef who can cook healthy and nutritious meals for you.

Happy Holidays to each and every one of you from Farm Food! I hope you have a wonderful season filled with family, friends and of course, great food!

You may be busy with your work and family duties, or unable to cook because of health reasons or simply want some assistance in serving healthy meals to your family. Whatever the reason, hiring a personal chef can fit all your cooking needs.

I’m Sarah Barrie, proud owner of Farm Food.

I look forward to sharing my story and hope that you will enjoy getting to know me better.

We are delighted to announce the launch of our new website!

Our new website provides our existing and prospective clients a simple yet interactive view of our work and the services we offer. 

New Website Coming Soon!

Chocolate pudding made with chia seeds! 2 tbsp cocoa powder 1 tsp instant espresso powder 1/4 cup ground chia seeds 1 cup coconut milk 1-2 tbsp honey (depending on how sweet you want it) Whisk together the cocoa powder, espresso powder and ground chia seeds in a bowl. Pour in the milk and honey and whisk to combine. Cover with plastic wrap and let sit in the refrigerator for at least 2 hrs or overnight. Whisk before spooning into serving dishes. Serves 4.

Turkey Shepherds Pie – with cauliflower! 2 tsp extra virgin olive oil 1 large onion, diced 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, minced 2 lbs extra lean ground turkey 1 tsp dried thyme 1 envelope beef bouillon (low-sodium) 1 cup no salt added beef broth 2 pkgs low-sodium beef gravy mix (e.g. Club House) 4 cups frozen mixed vegetables 3 large russet potatoes Half head of cauliflower (or 3 cups frozen florets) Peel and dice potatoes and cauliflower. Cook in a pot of boiling water until fork tender. Drain and mash, seasoning with salt and pepper. Meanwhile, heat oil in frying pan over medium heat. Saute the onions, carrot and…

This is a great recipe for vegetarians and can be gluten-free as well (make your own taco seasoning and use gluten-free wraps or eat over a salad). 1 tsp extra virgin olive oil 1 large onion, diced 1x19 oz can lentils, drained and rinsed 1 pkg taco seasoning 1/2 cup water 1 cup salsa 8 taco shells or wraps shredded iceberg lettuce diced fresh tomatoes shredded low-fat cheddar cheese low-fat sour cream Heat the oil in a large frying pan over medium heat. Cook the onions until softened, approximately 3-4 minutes. Add the lentils, taco seasoning and water and cook until slightly thickened. Stir in the salsa and heat through. Serve in…

Here is Healthy Eating Tip #4 of the Healthy Eating Challenge with Farm Food and the Parent Resource Portal. Potatoes are an easy and inexpensive food to prepare; and although they contain fibre and iron, they are also high in calories. To reduce the calories from the potatoes, you can substitute cauliflower or sweet potatoes for either all, or some of the potatoes. Cauliflower is lower in calories and contains more folate, vitamin C and vitamin K than regular potatoes. I like to buy frozen cauliflower florets – sometimes less expensive than fresh cauliflower and a lot less work! Sweet potatoes…

Here is Recipe #2 for Day 4 of the Healthy Eating Challenge with Farm Food and the Parent Resource Portal. Chana Masala is an Indian vegetarian dish that you can serve with brown rice, wild rice or whole wheat naan bread for scooping. Using canned diced tomatoes saves time dicing up fresh tomatoes (and usually less expensive). The chickpeas are also a good source of iron! CHANA MASALA 2 tsp extra virgin olive oil 1 large onion, diced 2 garlic cloves, minced 1 x 19 oz can of chickpeas, drained and rinsed 1 tsp garam masala 1 tsp turmeric 1 tbsp grated fresh ginger 1 x 28 oz can…

Hello! Welcome to Day 4 of the Healthier Eating Challenge with Farm Food and the Parent Resource Portal. Here is Recipe #1. I was reading through one of my many cookbooks (I have a lot!) and came across this recipe for snacks on a stick in my Taste of Home Kid Approved Cookbook. It looked like a great idea to make the same old boring snacks more fun! Pictured here are three different skewers – a meat and cheese, a fruit and a veggie; but you can put whatever you want (or your kids will eat) on yours. Get your…

FOOD SUBSTITUTIONS! Here are some substitutions that will make your baked goods healthier, so you do not have to feel so guilty when you indulge! OIL - To replace oil in your recipe, you can substitute a fruit puree (such as applesauce, pumpkin, butternut squash or banana) in a 1:1 ratio. If you use applesauce, I would recommend using unsweetened, so your treats are not too sweet. Your baked goods may be a bit chewier - if so, just try substituting for half the oil next time. EGGS - To replace each egg in your recipe, you can substitute 1/4 cup applesauce, one…

Here is Day 3, Recipe #2 for the Healthy Eating Challenge with Farm Food and the Parent Resource Portal: Turkey and Black Bean Chili! TURKEY AND BLACK BEAN CHILI 2 tsp extra virgin olive oil 1 large onion, diced 1 large carrot, diced 2 stalks celery, diced 2 cloves garlic, minced 1 lb lean ground turkey 1 tsp cumin 2 tbsp chili powder 1 tsp oregano 1/4 cup maple syrup 1 cup low-sodium chicken broth 1x28 oz can crushed tomatoes 1x19 oz can black beans salt and pepper, to taste Heat olive oil in dutch oven over medium-low heat. Saute onions, celery and carrot until lightly softened (approximately 4 minutes); add garlic and cook 1-2 more…

Welcome to the Healthy Eating Challenge – Day 3 with Farm Food and the Parent Resource Portal, trying to make recipes that are healthy, quick and affordable! Here is the first recipe for Day 2 – Mini Banana Muffins. MINI BANANA MUFFINS 3/4 cup all-purpose flour 3/4 cup whole whea t flour 1 cup rolled oats 1 tbsp ground flax seed 1 tbsp chia seeds 1/2 cup sugar 2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 2 eggs 2 tbsp unsweetened applesauce 2 tbsp canola oil 1/4 cup milk 3 medium bananas, mashed Preheat oven to 400 degrees F. Grease or line two mini-muffin tins. In a large bowl, mix together all of…

Here is Healthy Eating Tip #2 – Hidden Veggies! Sometimes, getting kids to eat their veggies can be a challenge. When I make tomato sauce, I like to add hidden veggies! I will add diced onion, grated carrot, diced celery, diced zucchini, minced garlic, diced bell peppers, baby spinach, roasted red peppers, etc. to my tomato sauce (or storebought prepared sauce), heat through and then puree so they cannot be seen!

This week I have teamed up with the Parent Resource Portal to publish one snack and one dinner recipe per day as well as daily healthy eating tips as part of a Healthy Eating Challenge. Each recipe will be healthy, quick and affordable! Here are the recipes for Day. 1. BERRY BANANA MUFFINS 1 banana 2 eggs 1 tbsp ground flaxseed 6 strawberries Preheat the oven to 375 degrees F. Grease a 6-cup muffin tin. Mash the banana with the ground flaxseed and then whisk in the eggs. Cut up the strawberries and distribute into muffin cups. Pour egg mixture over the strawberries (approximately 2 tbsp…

Here are the recipes for Day 2! Healthy granola bars make a great snack any time of the day and Spaghetti Bolognese is always a favourite! GRANOLA BARS 2 cups rolled oats 2 tbsp ground flaxseed 1 tbsp chia seeds 1/4 cup sunflower seeds 1/2 cup brown sugar 1/2 cup melted butter 1/4 cup corn syrup 1 cup chocolate chips In a large bowl, mix together the oats, flax, chia, sunflower seeds and sugar. Stir together the melted butter and corn syrup and pour over the oats. Stir to coat and then press into a greased 9×9 inch square microwave-safe dish. Microwave for 3 minutes, rotating halfway through. Sprinkle chocolate…