Meet Eco Chefs’ Sonya Kaute!

Photo: istockphotos

At Green Living, we love to eat but not all of us are great cooks. When we heard about Eco Chefs, a place that was able to create ready made, local and organic meals, we had to learn more. So we chatted with founder Sonya Kaute:

What inspired you to create Eco Chefs?

I grew up eating meals infused with freshly picked herbs from our garden. I remember bundles of vegetables dripping soil on our clean kitchen floor. Hours later those herbs, spices, vegetables and meats, came together into succulent meals that friends and neighbors couldn’t resist. These are the meals I want for my children.

Of course, work and the pressures of city life get in the way. As a business professional and mother, balancing work with family is not easy. I feel that processed, preservative-laden foods with artificial flavors, no matter how convenient they might be, are not the answer.

So, it was time to bring together like-minded people into a team that loved good food. Everyone at Eco Chefs™ believes that locally sourced natural food is better for our environment and better for our families.

Sonya will be helping us learn to cook with weekly tips & recipes so check out our food section each week to see what Sonya is cooking up!

This week:  As BBQ season rolls around, Sonya Kaute provides tips on how to use your BBQ to grill local in season fruits for yummy refreshing desserts, to cool you from Summer’s Heat.

From Sonya: Summer is one of my favourite times of year, with so many quick and healthy options to eat! The BBQ is definitely a key to many great summer recipes, but grilling is not just for veggies and meat. Some of the best dessert options can be grilled as well. Grilling helps the natural sugar from fruit come out and adds a smoky sweet flavour by caramelizing.  A sweet option that's healthy and refreshing.

Below is one of my favourite dessert recipes, Grilled Apricots, just in time for the BBQ Season. Next week, I’ll focus on vegetarian meals on the Grill!

Grilled Apricots
You can also substitute apricots for other fruits in season like plums, peaches, pears, apples.

  • Preparation Time: 25 min
  • Cooking Time: 8 min
  • Serves: 4 servings


  • 4 large ripe but firm apricots
  • 8 fresh mint leaves
  • 4 tablespoons unsalted butter
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup dark rum
  • 1/2 teaspoon ground cinnamon
  • Pinch salt


  1. Rinse the apricots and blot them dry with paper towels. Cut each apricot in half and discard the pit. Cut each apricot half into quarters. Thread four apricot quarters on each pre-soaked skewer, placing a mint leaf between each one.
  2. Mix the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring  to a boil over high heat. Keep stirring. Let the glaze boil until syrupy.  About 5 minutes.
  3. Grease the grill and preheat to high.
  4. Grill the skewered apricots until nicely browned, 3 to 4 minutes per side, brushing with the rum and butter glaze.
  5. Spoon any remaining glaze over the grilled apricots and serve at once.

Serving tips:

  • You can serve the skewers on a baby green salad with crumbled stilton cheese and walnuts or with vanilla ice cream for dessert
  • You can also substitute apricots for other fruits in season like plums, peaches, pears, apples.

Sonya Kaute is the founder of Eco Chefs - A Canadian company that prepares ready made frozen meals that tailor to dietary needs such as gluten-free, dairy-free and vegetarian options. Eco Chefs ready meals are all natural, preservative and additive free.