Andrea Falcone

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Andrea Falcone

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Andrea Falcone is the Triple Threat in Holistic Wellness. Chef, Dietitian, & Fitness Professional, to bring you what you need to live your best lifestyle!

Growing up, the harsh words of bullies coupled with a constant “dieting” society and the need to “look” a certain way really shifted how I felt about myself and how I looked. In high school I developed an eating disorder – something I felt I could finally control. And though not even about food (the eating disorder – in most cases), this was the act of doing something (I suffered silently with Bulimia Nervosa) when feelings and emotions brought me to a point and situation where I felt out of touch with myself – nervous and anxious, or out of control – and resulted in my binging and purging activities. Though it is something I am not proud of, I have realized over the years that my going through this has helped in shaping and shifting me into the person I am today and more so, share my story with others and help them get to a point where they are absolutely in love with who they are – their value and worth in this world.

10/15/2026

[AD] California Prunes have and always will be in my pantry because whether you’re grabbing a few as a snack, mashing them to flavour your yogurt, or mincing them to add to salads or baked goods, they bring so much flavour and texture to your meals and snacks — And the health benefits? — those are the added bonus! With soluble and insoluble fibre, prunes are a daily ritual for me to support gut health and promote regularity! Pairing them with pureed pumpkin, cinnamon and pumpkin pie spice in this Prune and Nut Muffin recipe is the secret you never knew you needed!
Make these today, and stock your freezer to ensure you have that perfect mid-day pick-me-up throughout your week! See recipe below, and check out www.californiaprunes.ca for more great recipes!
Ingredients:
2 Cups Whole Wheat Flour
¾ Cups Packed Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 Tbsp Cinnamon
1 tsp Pumpkin Pie Spice
1½ Cups Pureed Pumpkin
2 Eggs
1 tsp Vanilla
1 Cup Vegetable Oil
1½ Cups California Prunes, chopped
1 Cup Chopped Walnuts

Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with wrappers (*note: recipe makes 16 muffins)
2. In a large bowl, combine the flour, brown sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
3. In a medium bowl, add the pureed pumpkin, eggs, oil and vanilla. Whisk to combine ingredients well.
4. Pour the wet ingredients into the dry ingredients, and stir well to mix all ingredients.
5. Fold in the chopped prunes and walnuts.
6. Distribute batter evenly into prepared muffin tin and bake for 18-20 minutes until a toothpick inserted in comes out clean. Allow to cool for 3-5 minutes in the pan before placing on a cooling rack.

California Prunes Canada 🇨🇦

10/12/2026

Birthday Cakes……opportunities to celebrate!? YES I’m always game for that!
Happy Thanksgiving from my home to yours 🙏🌈

10/06/2026

Roasted Cherry Tomatoes are like little gems that pop in your mouth and bring so much flavour, so this Roasted Cherry Tomato with Straciatella Cheese Pasta Dish is a must make! And yes, while garden tomatoes have their own flavour, this can work any time of the year! Save this and make it soon for your family!

INGREDIENTS
🍅 1-2 pints cherry tomatoes, washed and dried, halved as well if you’d like
🧄 3-4 cloves garlic
🧂 1-2 tsp salt
🍝 1 box rigatoni pasta
🧀 1 Cup straciatella cheese (or sliced mozzarella balls)
🌱 Fresh basil

DIRECTIONS
1. Preheat oven to 275-300 degrees F (higher temp if you have less time).
2. Place tomatoes in a casserole dish with garlic and salt. Place in the oven for 2.5-4 hours.
3. Cook pasta according to package directions just before tomatoes are ready (or at dinner time).
4. Remove tomatoes from the oven, add in the cheese and mix the sauce with the cheese to combine. Add in the cooked and drained pasta and toss to coat everything together. Top with basil!

10/02/2026

Ground meat mixture for tacos, quesadillas or nachos is a staple in my home and I hope it supports you and your meal prep to help get a quick meal on the table when you’re in a pinch!

For the mixture:
•1 450-g pkg ground meat (turkey, chicken, beef)
•2 bell peppers, chopped
•1 onion, chopped
•½ Packet taco seasoning (or homemade)

Use:
•Soft shells/wraps, hard shells or nacho chips
•Grated cheese
Is this something your family would enjoy?

09/25/2026

How much do you love all of the veggies harvested locally lately!?? We are a huge roasted cauliflower family and I wanted to share with you this super simple way of making roasted cauliflower to add to one of your weekday meals!
•1 head of cauliflower, or half, chopped and washed (if only using half, preserve the other half wrapped in paper towel in a bag, and left in the fridge for a few days)
•3-4 Tbsp vegetable oil
•1-2 tsp salt
•Roast at 400-425 F for 20-25 minutes tossing at the halfway mark
Save this for your next meal!
How do you cauliflower?
Foodland Ontario CanadianFoodFocus

09/23/2026

It’s Fall…..it’s Soup Season…. Need I say more 🍜🍲
From my website archives, this Sweet and Spicy Asian Noodle Soup is a must make this season! So save this, share it….and make it soon!
Ingredients:

•3 Tbsp Vegetable Oil (*I used Olive Oil)
•3 cloves Garlic, minced
•1 Onion, finely chopped
•Salt and Pepper for seasoning
•2 Carrots, finely chopped
•2 Celery stalks, finely chopped
•1 Lb Ground Turkey or Chicken
•8 Cups Chicken Broth (*homemade or store bought)
•3 Tbsp Soy Sauce
•1 Tbsp Sesame Oil
•½ Tbsp Rice W**e Vinegar
•½-1 Tbsp Hot Sauce
•1½ Tbsp Fresh Minced Ginger
•150 g Chinese Noodles or Egg Noodles if preferred
•¾ Cup Corn Kernels
•3 Cups Bean Sprouts, washed and drained
•1 pack Baby Bok Choy, cleaned and halved

Directions:

1. Heat oil in a large pot over medium heat. Add the garlic, onion, salt and pepper and sauté for 2-3 minutes until onion is translucent.
2. Add the carrots and celery and cook for about 5 minutes to soften.
3. Spread the vegetables to the side of the pot and add the ground chicken, breaking apart with a wooden spoon into small pieces as you cook. Cook for 2-3 minutes.
4. While turkey/chicken is cooking, place 4 Cups of the chicken broth into a large measuring cup. Add in the soy sauce, sesame oil, rice w**e vinegar, hot sauce and ginger and whisk to combine all ingredients. Once combined, add this to the pot as well as the additional 4 Cups of chicken broth.
5. Increase heat, cover and bring to a boil. Once at a boil lower heat and allow to simmer to allow all flavours to coalesce.
6. While the soup is coming to a boil, place a small pot of water on to boil to cook the Chinese noodles (*you could cook them in the soup, but the broth will be used to cook them, and it’s best to preserve this). Drain and rinse once cooked and leave aside.
7. Add in the corn kernels and sprouts to the soup.
8. Add in the bok choy during that last 2-3 minutes before serving.
9. Place the cooked noodles into the separate bowls and ladle the soup contents over top of the noodles.
10. Drizzle with a bit of sesame oil if preferred or more hot sauce and enjoy!
#

09/16/2026

Meal Prep this!!
Lasagna Recipe (*makes 1 9x12 + 1 8x8 casserole)

•2 Tbsp Vegetable Oil
•2-2½ Lbs Ground Beef
•1 tsp each, Salt, Pepper and Oregano for seasoning
•2 Jars Tomato Sauce (or homemade, ~700m mL each)
•Parmesan Cheese rind and whole carrot and onion to add to tomato sauce for flavour
•2 Mozzarella balls, grated
•Grated Parmesan Cheese
•Fresh Lasagna Noodles
•Cooked Spinach or Ricotta (*optional)

Directions:
1. Add vegetable oil to a large pot over medium-high heat. Add the ground beef and cook, breaking apart with a wooden spoon into tiny bits. Season with salt, pepper, and oregano. Once cooked, add the tomato sauce, parmesan cheese rind and whole carrot and bring to a simmer. Allow to simmer while you prep your other ingredients.
2. Grate your mozzarella cheese and leave to the side.
3. Preheat oven to 375 degrees Fahrenheit.
4. To prepare your lasagna, place a small amount of sauce at the bottom of the casseroles. Add the first layer of fresh lasagna noodles. Ladle in the meat sauce, and gently spread over all of the noodles, covering all spaces. Top with mozzarella cheese and freshly grated parmesan. Add your second layer of lasagna noodles (I like to alternate directions of the noodles between the layers), and if using the spinach and ricotta add to this second layer (I like to add it just to one layer when making it this way). Finish with your final layer of noodles, meat sauce, and cheese (I tend to use a little less mozzarella on the top layer).
5. Cover with foil paper, place on a baking sheet, and bake in the oven for 35-45 minutes. Remove the foil and finish cooking for 5-8 minutes.
6. Remove from the oven and allow to sit for 5 minutes before cutting into it.

Make this this weekend to save time on your busiest night of the week!

06/21/2026

My Summer Cooking Camp series begins tomorrow!! 5 weeks this summer!
And only 1 week with a few more spots! If you’re looking for an incredible week for your child to gain hands-on experience in the kitchen, create, play, and come home excited for the next day’s experience, grab one of these few spots left!
Registered on my website: www.andreafalcone.ca or link in bio

06/19/2026

Happy Friday everyone!! I wanted to give you a simple classic for this week’s meal planning series because we all know what this time of year feels like with so much going on!
Thank you Ubhay Bhatoo for helping me make this come together!
Save this for your busiest night of the week and make a bit extra so that you can repurpose the leftovers.

06/05/2026

If you have seen the viral olive oil dips going around, this may be the one you try for your next potluck or summer BBQ! Packed with flavour and good nutrition, here’s my take on the Dipper appetizer!
🫒layer the bottom of a dish with extra virgin olive oil and balsamic vinegar
🧄 add in one clove of minced garlic, or microblade it, 1 super finely chopped small shallot, 1/4 C each of minced sun-dried tomatoes and an olive tapenade
🍋 add the grated rind of a lemon and 1/2 juice of it
🌱 add in 1/2 C of your favourite herbs. I love parsley for its mild flavour
🧀 add in grated Parmigiano …..as much as you want!
Top with more olive oil if there doesn’t appear to be enough….mix and enjoy with your favourite crusty bread!
I promise this dish will be left clean when you serve it amongst your favourite people!

Address

Dixie And Dundas
Toronto, ON

Telephone

416.802.8155

Website

http://www.andreafalcone.ca/

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