Stir Fry with Yogurt

This super easy stir fry serves two and is super quick to put together once your rice is cooked.


There is just something about lining the bowl with yogurt and sprinkling it with chili powder. It gives this dish that kick without making elaborate sauces.


I hope you enjoy this stir fry when you need something quick and nutritious! This recipe serves two.


You will  need:

  • 1/2 cup of brown rice
  • 3/4 cup of water
  • 3 tsp of pure olive oil
  • 1 tsp of grated fresh ginger
  • 1 red/yellow bell pepper, cut in long pieces
  • 3 green onions, chopped
  • 2 long stalks of celery, chopped thinly
  •  1 cup if fresh spinach, cut into long pieces, without the stalks
  • Salt and pepper to taste
  • 2/3 of natural plain yogurt
  • 1 tsp of chili powder


  1. In a medium sized pot, cook the rice according to package instructions.
  2. Cut up your bell pepper, celery, spinach and green onions. Grate the ginger and put in a medium bowl. Add salt and pepper to taste.
  3. Once the rice is close to being done, in a large skillet heat the olive oil and add all the vegetables to it. Stir on medium heat for 2 minutes.
  4. Drain the rice. Line a bowl with yogurt and sprinkle with chili powder.
  5. Add the brown rice to the bowl.
  6. Top with vegetables and enjoy!

Veggie Chickpea Salad Sandwich

I am going to continue with the detox trend after the holiday season and share this super easy recipe that contains no meat. The key to this salad is to really smash the chickpeas after thoroughly rinsing them and draining them. The great thing about this recipe is that it contains fresh carrots, celery, onions and red peppers.


In addition, the dill pickles and Dijon mustard give it a hint of that sweetness. This makes for a perfect lunch idea option and it can be eaten on its own or served on toasted Ciabatta bread. You can always put in salad, hummus or tomatoes to make this sandwich appealing to your specific tastebuds.


I hope you enjoy this super easy and delicious recipe!

You will need:

  • 1 can of chickpeas, rinsed and drained
  • 1/4 cup of shredded carrot
  • 1 small red pepper, chopped small
  • 1/2 of red onion, chopped small
  • 1 large stalk of celery, chopped small
  • 1/4 of baby dill pickles, chopped small
  • 1/4 cup of mayonnaise, regular or vegan
  • 3 tsp of dijon mustard
  • Salt and pepper to taste


  1. In a large bowl, mash the chickpeas that you previously washed and rinsed thoroughly. I used the potato masher and then proceeded to mash the rest with a fork. I found it easier that way.
  2. Add all the vegetables to the chickpeas as well as the mayo and mustard.
  3. If you find that you need more mayo or mustard for your taste buds, go ahead and add a little more.
  4. Refrigerate for one hour before serving on toasted Ciabatta bread.

Note: This salad can be refrigerated for a couple of days.

Winter Vegetable Soup

Well, we are out of that horrid -36° weather we have had for the past two weeks! The holidays are over and all we are left is cold and snow! I am only kidding. Winter just happens to be my favorite time of the year. Yes, Summer has that sunny charm but I personally love everything that comes with Winter.


I love the holidays, because that always means spending time with your family and loved ones. I also love the snow, and not only how it looks while you are sitting inside. My daughters love playing in the snow, enjoying all the colorful lights people put on their house as well as building that snowman!


One of my go to’s all Winter long is of course – a hot bowl of hearty soup. My husband loves the classic chicken noodle and that creamy potato soup but I live to switch it up after overeating over the holidays. This vegetable soup is very hearty and filling. My daughters are huge fans and so is my husband! I added a little bit of brown rice to thicken it up and give it that nice crunch. I hope you try this super easy recipe and have a wonderful day! ❤


Note: This recipe yields about 4 bowls of soup.

You will need:

  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 5 medium potatoes, cut into small chunks
  • 1/3 cup of brown rice
  • 3 tbsp of olive oil, pure
  • 4 cups of vegetable stock, organic
  • 3 cups of hot water
  • Salt and pepper to taste
  • 1 tsp of ground turmeric
  • 1 tsp of ground paprika


  1. In a large pot, over medium heat, sauteé carrots, celery and onions. Keep stirring until soft.
  2. Add the cubed potatoes and keep stirring until the potatoes get a bit soft, approx 3 minutes.
  3. Add the garlic and stir together.
  4. Add the vegetable stock and hot water.
  5. Add the brown rice.
  6. Add the spices and cook over medium heat until the potatoes are cooked as well as the rice.
  7. Add the salt and pepper to taste. If the soup gets too thick, add more water to make it more soup like.
  8. Serve hot with crusty bread and salad.
  9. Enjoy!

Chickpea Tuna Salad

My favorite time of year is finally here. Orthodox Christmas is this Sunday, January 7th! Many Orthodox Christians in countries such as Canada fast before Christmas Day. Many people view the Nativity Fast as the time frame of preparing to celebrate the birth of Jesus Christ.


It is widely believed that fasting actually helps people shift their attention from themselves to others, spending less time worrying about various food and using more time in prayer and caring for the poor. In return, fasting before the Nativity enables one to truly enjoy and appreciate the Nativity of Christ.


As I prepare for the Orthodox Christmas, we do not worry too much on the material goods or foods. We are not rushing to get our children the latest toy or prepare rich feasts and dinners. This actually allows me to focus on being more present and focused on my family and helping others.


Here I will share one of my favorite quick recipes, which I used quite often during the fast. This easy Chickpea Tuna Salad is quickly prepared and enjoyed on its own, in salad leaves or on crusty bread. I hope you enjoy this awesome recipe!

You will need:

  • 1 can of white flaked Tuna
  • 1/2 cup of cooked chickpeas
  • 1 celery stalk, chopped finely
  • 1 small carrot, chopped finely
  • 1 clove of garlic, minced finely
  • 1/2 onion, chopped finely
  • 3 tbsp of pure olive oil
  • Juice of one squeezed lemon
  • Zest of 1/2 lemon
  • Salt and pepper to taste


  1. In a medium sized bowl, add all ingredients and combine.
  2. Serve on its own or with crusty bread.
  3. This salad can be safely stored in the fridge for a couple of days.

Three Banana Muffin Recipe

Happy New Year everyone! I hope everyone has had a great NYE celebration, wherever you rang in the New Year. My husband and I decided very last minute, to take the girls to The National Museum of Play in Rochester, NY.

The Strong Museum was such an amazing experience for our girls that we decided to get the yearly membership. The interactive museum is so well thought out. From the real sets of Movie Theatres for kids, to the real grocery store experience, every little detail was so well thought out.


The girls especially loved the grocery store experience where they picked their items, rang them through in a real check out line and got a real life receipt with the items they purchased. In addition, the museum had a great Merry Go Round as well as a Choo Choo Train.


The interactive experience continued in another area where the girls learned how to solve a crime, play in the sand and climb numerous play structures. The upstairs level had everything about the history of Arcades, super heroes and all the latest in gaming. Our girls also loved the Bernstein Bear Museum area that had everything you could possibly imagine about this book collection. The list goes on. If you ever get a chance to visit this Museum, it is definetely worth making the trip.


I am starting off the year by sharing this classic three banana recipe that my daughters absolutely love! I hope you enjoy this recipe and make it a year to remember! ❤❤


You will need:

  • Three small/medium bananas, ripe
  • 1 egg
  • 1/2 cup of vegetable oil
  • 1/4 cup of milk (almond milk, if you like dairy free.)
  • 1/4 cup of sugar, or if you like sweeter 1/2 cup of sugar
  • 1 3/4 cup of flour, all purpose
  • 1 tbsp baking powder
  • Pinch of salt
  • 1 tsp of powdered cinammon
  • 1/2 cup of chocolate chips, dark or semi sweet


  1. Preheat oven to 350 F. Line a 12 muffin tray with paper liners. Mash the ripe bananas in a large bowl.
  2. Add the egg, vegetable oil and milk. Combine everything together.
  3. Next, add the sugar and combine well.
  4. In a separate bowl, combine all the dry ingredients except for chocolate chips.
  5. Add the dry ingredients to the wet mix. Combine well together. Do not over mix.
  6. Gently, fold in the chocolate chips.
  7. Bake in the oven for 20 to 25 minutes.
  8. Cool for 5 minutes and eat warm.


♡ Store in an air tight container to preserve freshness. For freezing, wrap individually and store in the freezer.

Nutella Cookies

Nutella is a favorite in this house for ao many obvious reasons. So when I make these super easy cookies with only four ingredients that are so chewy and delicious, my daughters go crazy for them.


My household is not a fan of shortbread cookies so I have to come up to different alternatives when it comes to Christmas baking. This recipe is always easier to make if you own a stand mixer but a hand held will just do! In addition, the key is to chill the dough only slightly, for about 7 to 8 minutes in the fridge.


You can also put hazelnuts, or other nuts or fruits you may desire. I did crushed candy cane on top, after filling them with nutella and they turned out delicious! I hope you enjoy this recipe as much as we do!! 🍭


  • 3/4 cup of Nutella
  • 1 cup minus 1 tbsp of all purpose flour
  • 1 large egg


  • 1/4 cup Nutella
  • Crushed candy cane or chopped nuts or dried fruit


  1. In a medium sized bowl, combine the nutella and egg. Using a mixer, mix the two ingredients for a good 3 minutes or until the mixture becomes shiny.
  2. Add the flour and mix to combine.
  3. Chill the dough in the fridge for no longer than 8 minutes.
  4. Preheat oven to 350 F and line a cookie sheet with parchment paper.
  5. Make small dough balls and line on the cookie sheet.
  6. Make a small hole in the middle of each ball and using a small Ziploc bag with a triangle cut out at the end, fill each hole with Nutella.
  7. Top with crushed candy, nuts or dried fruit.
  8. Bake for 10 minutes. Once done, cool for 15 minutes before eating.
  9. Store in an airtight container for optimal freshness.
  10. Enjoy!

Tuscan Pinto Bean Soup

One thing I really look forward to during winter is making hearty, homemade soup that my whole family will enjoy. I am also always looking for ways to simplify and cut down on the time spent in the kitchen. This easy recipe definetely passes that test.


You can easily have this soup made in a half hour before you go off to your work or whatever other obligations you have this HOLIDAY season.🎄 You can have a peace of mind knowing you have a scrumptious, filling soup all ready for your household.


Don’t spend your time rushing and stressing over everything this week. Simply try to soak in every single moment of this magical season, friends.


You will need:

  • 1 large carrot
  • 1 medium sized onion
  • 3 cups of baby spinach
  • 1 can of Pinto Beans (i used the 540g one),drained and rinsed
  • 4 medium sized potatoes
  • 3 tbsp of olive oil
  • Salt and pepper to taste
  • 1 tsp of ground turmeric
  • 1/2 tap of ground paprika
  • 4 cups of boiling water


  1. Chop carrots, onion and potatoes in small sized cubes.
  2. Drain and rinse the Pinto beans.
  3. In a large saucepan, over medium heat put the olive oil inside and sautee the carrots. Next add in the onions and potatoes. Sautee for about 5 minutes and keep stirring to prevent burning.
  4. Next add in the spinach and keep stirring everything together until it is combined. Add the potatoes and stir. Next add the pinto beans.
  5. Pour the hot water over the mixture and simmer on medium high for about 20 minutes while stirring occasionally.
  6. Season with salt, pepper, paprika and turmeric.
  7. If the soup gets too thick, simply add more water.
  8. Once the potatoes are soft, the soup is ready to be served with crusty bread and your favorite salad.

Spinach Cheese Bombs

I always LOVE having easy yet healthy snacks for kids on hand. I also try and sneak in healthy where I can and these spinach cheese balls are a hit with my daughters!

The best part of it is that they are so easy to make and are easily refrigerated in a Ziploc bag until you are ready to serve them. I normally serve them slightly warmed up with ketchup for my daughters. They also go really well with tomato salsa or tzatziki sauce. These bombs make a healthy and delicious appetizers for the company you are having this holiday season.

A very important tip I have is to soak the spinach firstly in boiling water for about two minutes. Once they are boiled, make sure you drain that water and dry the spinach with paper towels. Squeeze out any excess liquid from them and then cut them up thinly.

I really hope you give this recipe a try and even send some in your kids’ lunches. ☄☄

You will need:

  • 5 cups of fresh spinach, washed
  • 1 cup of plain bread crumbs
  • 3 eggs
  • Salt and pepper to taste
  • 3/4 shredded marble cheese, or cheddar
  • A pinch of turmeric powder
  • 1/2 cup of chopped onions, optional


  1. Preheat oven to 350 F.
  2. Boil the spinach for a couple of minutes. Drain and thoroughly dry the spinach with paper towels.
  3. Next, chop the spinach thinly.
  4. Combine it with eggs, bread crumbs,cheese and spices.
  5. Make into bombs, about an inch in diameter. Place on a cookie sheet, previously lightly greased with olive oil in order to prevent sticking.
  6. Bake for 17 minutes or until they are lightly golden on top.

The perfect Banana Muffins

It has been a perfect Monday so far. It is snowing outside and it is absolutely gorgeous. The kids are just playing quietly in the playroom and after being super busy in the morning, we all like to take a moment and just take “in” the day.

Christmas season is upon us and it is a perfect time to reflect on this year so far. I love looking back at my year and reflecting on all the beautiful moments I had with my girls, my husband and our family and friends. I am super greatful to be able to enjoy every single special moment with my girls.

Today I am sharing this super easy banana muffin recipe. It is a perfect afternoon pick me up with your cappuccino or tea. You can also easily pack it for lunch for your little ones.

I hope you love this recipe and I hope you have an amazing day. 🍭

You will need:

  • 3 overripe bananas (mashed with a fork)
  • 1/2 cup of brown sugar
  • 1/3 cup of vegetable oil
  • 1 large egg
  • 1 tap of pure vanilla extract
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1/2 tsp salt
  • 1 1/2 cups of flour
  • 1 tsp of cinnamon


  1. Preheat oven to 350 F.
  2. With a fork, mash the bananas in a large bowl and add in the sugar, oil and egg. Combine together until it is well mixed.
  3. In a separate bowl, add all the dry ingredients and mix together.
  4. Combine the dry mixture into the banana mixture and mix slowly until all is combined. Do not over mix or you will end up with dense muffins.
  5. Put into a muffin tray that has been lined with muffin liners.
  6. Bake for 20 to 22 minutes or until toothpick inserted comes out clean.
  7. Cool for a couple of minutes and enjoy.

Spinach Salad with roasted Chicken and Egg

Winter is upon us and so is the holiday season which usually means a lot of indulging! While it is perfectly acceptable to enjoy wonderful dinners and comfort foods, winter is especially a time to also really stock up on your vitamins.

I am well aware that most people are extremely busy preparing for the most wonderful season. This is why I felt compelled to share this easy nutrient dense, lunch or dinner idea that is quickly prepared.

This is always my go to when I do not have a lot of time to spend in the kitchen and it is always enjoyed by my picky eater (my husband.)

The one thing it is very important to note here is to keep the dressing in the fridge until you are ready to eat the salad. Pouring the dressing on the salad too early will guarantee you a soggy mess. So, keep the dressing out of the salad until you are ready to it it. Stay warm my friends 💖

You will need:

For the salad:

  • 4 cups of washed and rinsed spinach
  • 1 medium or 2 small tomatoes on the vine
  • 2 boiled eggs
  • 1 cup of roasted chicken, shredded and cut into slices
  • 1/4 cup of dried cranberries

For the dressing:

  • 1/4 cup of pure olive oil
  • 1 1/2 tsp of apple cider vinegar
  • 1 tsp of dijon mustard
  • 1 tbsp of pure honey
  • Salt and pepper to taste
  • 1 tsp of lemon juice, freshly squeezed


  1. Combine all the salad ingredients together in one bowl.
  2. Combine all the dressing ingredients in a bowl. Stir together and pour over the salad once ready to serve

Note: This recipe serves 2 persons.

Crushed Candy Cane White Chocolate Chip Cookies

My daughters just love candy cane! And they absolutely love cookies. Mixing these two resulted in a perfectly buttery, shortbread like cookies that my whole household likes so much!

If you don’t have crushed candy cane on hand, you can always just take a few candy canes, put them in a zip lock bag and roll it with a rolling pin.

This recipe is a super easy Christmas cookie recipe. I used a hand mixer to beat the butter and sugar together as well as to mix the flour mixture into the wet mixture and the result is an unbelievably chewy, buttery, peppermint goodness.

I hope you love this combo as much as my household does. Have a great day!

You will need:

  • 1/2 cup of butter (room temperature)
  • 3/4 cup of granulated sugar
  • 1 large egg (room temperature)
  • 1 1/2 cup of flour
  • 1 tsp of baking soda
  • 1/2 tsp of salt
  • 1/2 cup of crushed candy cane (regular peppermint kind)
  • 1/2 cup of white chocolate chips


  1. Preheat oven to 350 F.
  2. Mix the butter and sugar with a hand mixer for about two minutes. Add the egg and continue to mix for about a minute.
  3. In a separate bowl, stir together the flour, salt and baking soda.
  4. Slowly add the dry mixture to the butter mixture and stir well until it is all combined.
  5. Add in the crushed candy cane and chocolate chips. You can add extra chocolate chips on the top after you have put them on a cookie sheet, previously lined with parchment paper.
  6. Bake for 10 minutes. Cool and enjoy!

Roasted Chicken Salad

What a beautiful November day! It is so hard to believe that it is almost December and we are sitting pretty at 12 degrees. I thought I would take advantage of this beautiful day and spend as much time outside! This is where a quick lunch idea is always a must!

This chicken salad recipe is so easy and even more delicious. It is easily kept in the fridge for three days and it is very convenient to have the way you prefer. You can eat on on your own, put it in some lettuce wraps for that low carb version or serve open faced on some crusty bread.

I hope you enjoy this beauty day and this amazing recipe. 💖

You will need:

  • 2 cups of roasted chicken, cut up small
  • 1 cup of celery, minced
  • 1/2 of medium onion, minced
  • 3 tbsp of mayo
  • Salt and pepper to taste


  1. In a medium sized bowl, add all ingredients and stir to combine.
  2. Serve in lettuce wraps, on your favorite bread or eat on its own.

*Refrigerate up to 3 days for optimal freshness. Yields 6 to 8 servings.

Simply Amazing Mushroom and Cheese Omelette

In this household we just love eggs! My daughters love them in omelettes, French toast, or any other breakfast meals. My mother is amazing at supplying us with local, farm fresh eggs so we know we are always getting the best of the best.

Another thing I love about eggs is just how filling they are, especially when you throw in some favorite vegetables and your favorite cheese. This recipe is super versatile and so quick to make. Best part about it is, you get your nutrition and it tastes so good!

We woke up to a really cold, windy and snowy morning here in Ontario so I hope that wherever you live, you try this recipe out along with your coffee or tea. Have an amazing day! 🇨🇦

You will need:

  • 2 medium sized eggs
  • 3 tsp of olive oil
  • 1/2 cup of sliced mushrooms
  • 1/2 onion, sliced
  • 1/4 of cheddar, marble or feta cheese
  • Salt and pepper to taste


  1. In a medium sized skillet, over medium heat, add the olive oil and the sliced mushrooms and onions. Sautee until soft.
  2. In a medium bowl, beat the 2 eggs and add some salt and pepper to taste.
  3. Pour the egg mixture over the mushrooms and onions and let cook for a couple of minutes.
  4. Once the bottom is cooked, using a large spatula, flip the omelette. If you are confident, you can just flip it in the air like a pancake.
  5. Cook on the other side for a couple of minutes. Be careful not to overcook. Add the cheese in the middle.
  6. Fold the omelette by flipping the one side to the other.
  7. Serve hot with toast or sliced tomatoes.

Roasted Butternut Squash Soup with Bacon

We had our first snowfall here in Ontario, Canada today! We woke up to a winter wonderland and the kids were super excited about their “first” snow. Aside from how pretty it is, I do not look forward to the freezing cold weather. One thing I do look forward to is warming up to a nice and warm bowl of soup.

My father brought me this butternut squash the other day so I decided to put it to good use. I roasted the squash, a yellow bell pepper and an onion in the oven for about 35 minutes. Meanwhile, I cooked 8 strips of bacon and cut them up into small pieces. Once the vegetables were done, I combined them with the bacon along with a couple of other ingredients and I must say, it turned out delicious!

I hope you try this easy and absolutely delicious recipe sometime. Stay warm!!❄❄❄

This recipe yields about 6 to 8 bowls of soup.

You will need:

1 butternut squash, peeled and cut into cubes

1 medium onion

1 bell pepper (I used yellow)

8 strips of nitrate free bacon

2 cups of all natural chicken broth

2 cups of water

2 tbsp olive oil

Salt and pepper to taste

1 tsp of ground paprika

Feta cheese, for topping


  1. Preheat oven to 375 F.
  2. Line a baking sheet with aluminum foil and brush with some olive oil to prevent sticking.
  3. Cut the butternut squash into cubes, onion and pepper and toss in a bowl with some olive oil and salt and pepper.
  4. Place the vegetables on the sheet and roast for 35 to 40 minutes.
  5. While the vegetables are roasting, in a large pot, cut up 8 strips of bacon into smaller pieces and cook on medium heat, stirring frequently, until bacon is browned and cooked. Add the chicken stock and water to the bacon and continue cooking on medium heat.
  6. Add the roasted vegetables and season with rest of the spices.
  7. Turn off the heat and blend with an immersion blender.
  8. If you find the soup too thick, just add some more water to it to reach a desired consistency.
  9. Add some feta cheese on top and enjoy with a salad and crusty bread!

Simply Amazing Potato Wedges

My daughters just love potatoes! Who can blame them right? French fries, potato wedges, mashed potatoes – they are all super delicious! Out of all of those, they ask for fries the most.

This is why these baked potato wedges work out so well for us. Crispy on the outside, deliciously soft on the inside and without all the deep frying! I start out by thoroughly washing the potatoes and leaving the skin on, I cut them up into wedges. Also, i dry them off with a clean kitchen towel or paper towel in order to soak up any excess moisture. Make sure you do this, otherwise you will not end up with crispy potato wedges!

I hope this easy potato wedge recipe is a hit with your littles. Happy Friday! 💟

This recipe yields a big heaping plate of potato wedges.

You will need:

6 medium sized potatoes

3 tbsp of olive oil

2 tsp of salt

1/2 tsp of black pepper

1/2 tsp of paprika

1/2 tsp of ground turmeric powder


  1. Preheat oven to 375 F.
  2. Line a cookie sheet with aluminum foil and brush with olive oil to prevent major sticking.
  3. Wash the potatoes, and cut them into wedge-like pieces.
  4. Dry off excess moisture from the potatoes with a clean kitchen towel.
  5. Toss the potato slices into a large bowl along with the olive oil and the spices.
  6. Bake for 35 to 40 minutes or until the wedges are nice and crispy.
  7. Cool for 5 minutes and enjoy ❤

Simply Amazing Brownies

It sure feels like Fall today! 🍁🍁🍁The girls and I were looking for things to do indoors today so we decided to make a batch of rich, decadent brownies. I always love including my daughters in the kitchen and I really enjoy seeing how excited they are to bake with me.

This recipe is very straightforward and easy to follow. The best part is that it is made in one bowl, so the cleanup was quick and easy. A good tip is to not over mix the batter because you might end up with cakey brownies.

The girls loved mixing the batter and throwing in chocolate chips and chopped nuts. And obviously, licking that spoon a few times. I really hope that you will try this easy recipe and that you will enjoy as much as my girls did.

You will need:

1/2 cup of melted unsalted butter

1 cup of powdered sugar

1/2 tbsp of coconut butter, melted

2 eggs

1 tsp of pure vanilla extract

1/2 cup of all purpose flour

1/2 tsp of salt

1/2 cup of all natural powdered cocoa

1/2 cup of chopped nuts, if desired

1/2 cup of semi sweet chocolate chips


  1. Grease a square pan (standard square cake pan) with butter, making sure you get the sides.
  2. Preheat oven to 350 F.
  3. In a large bowl, mix the butter, coconut butter and sugar well.
  4. Add in the two eggs that you previously beat well and stir together.
  5. Add in the vanilla extract. Mix together.
  6. Next, add in the flour, cocoa, and salt and mix gently just until combined.
  7. Gently fold in any nuts or chocolate chips if you desire.
  8. Bake for 16 minutes. Cool for 5 minutes and cut into desired squares.
  9. Store in an airtight container to preserve freshness.

Mini Pancakes

My daughters absolutely love pancakes and it is definitely one of our go-to’s on the weekend. However, during the week, I don’t have a lot of time to devote to making elaborate breakfasts as I am rushing to get out the door on time. This is where these mini pancakes come in! They are a perfect on the go breakfast or a snack that is easily stored in the freezer. This allows for maximum convenience for everyone that is looking for quick breakfast ideas. Another thing I absolutely love about these mini pancakes is that you can put your favorite toppings in them. You can easily add in fruit, chocolate chips, sprinkles or nuts. I hope you enjoy this recipe and have yourself an amazing day! 💖

You will need: 1 1/2 cups of milk

2 medium eggs

1/4 cup of melted butter or oil

1 teaspoon of pure vanilla extract

1/2 tsp of cinammon

3 tbsp of baking powder

1 tsp of salt

2 cups of white flour

3 tbsp of sugar

Favorite toppings (chocolate chip, blueberries, raspberries, bananas, nuts, sprinkles.)

Directions: 1. Preheat oven to 350 F.

2. In a large bowl, combine the butter, eggs and milk together. Mix well.

3. Add in all the dry ingredients and mix together until the clumps are gone.

4. Grease the mini muffin tin with butter to prevent sticking.

5. Fill almost to the top and bake for 15 minutes.

6. Allow a few minutes to cool before taking them out.

You can freeze these into little freezer bags, and microwave for a minute to warm up in the mornings. This recipe yields 36 mini pancakes.

Creamy Chicken Bacon Vegetable Spaghetti

Fall is really here! 🍊🍁 This means that our family spends a lot of time outside and when we come in, everyone is ready to warm up to a nice meal. Spaghetti is always a favorite with the kids and if you add bacon, the hubby is all over it too! I like this recipe because it is fairly quick, fuss free and super delicious. The key is to use a wok or a sauce pan that is deeper. This prevents unecessary messes and it makes it easier when you are trying to combine everything together. I hope you try this simple recipe out one day this week. I guarantee your whole family will absolutely love it! 💖

* Serves 4-6

You will need:

2 boneless chicken breasts

8 strips of bacon

1/2 of package of whole wheat spaghetti

1 large carrot or 1 cup of mushrooms

1 medium onion

1/2 cup of frozen green peas, if you prefer

Salt and pepper to taste

A pinch of vegeta seasoning

1/2 cup of cream


1. In a large deep pan, cook bacon unt it is medium done. Set aside on a paper towel. In a separate bowl, cook the spaghetti according to the instructions on the package.

2. In the same pan, without draining the bacon grease, add in previously cut in strips chicken breast.

3. Cook on medium heat until thoroughly cooked. Add in the chopped vegetables.

4. Cook until the vegetables are medium soft.

5. Add in the cream and the seasonings. Stir together.

6. Add in the cooked spaghetti and gently combine everything together.

7. Cut the bacon into desired pieces and combine into the pasta.

8. Serve hot with garlic bread and your favorite salad. Enjoy!

Slow Cooker Chili Mac

Cooler weather is here! That means my slow cooker is on very often. Aside from the practicality of just placing things in it and walking away, I am surprised at how many different meals you can prepare in it without compromising the taste.

My daughters absolutely love anything macaroni and my hubby is a huge fan of chili. So I decided to put the two things together and see what I end up with. I have simmered this dish for 6 hours on high and I placed the noodles 30 minutes before the end of cooking time.

I also did open it up a couple of times during cooking and stirred it, just to break up the meat and make sure it is all coming together nicely. Your kids will most likely love this dish and I hope you enjoy it too! Don’t forget to shred some cheese on top to have a very hearty, satisfying meal.

You will need:

1 package of ground beef (450 grams)

1 medium sized onion, chopped

1 can of tomato sauce

1 can of red kidney beans, rinsed and drained

1 cup of macaroni noodles or noodles of your choice

2 tsp of salt

1 tsp of pepper

2 tsp of ground paprika

1 tsp of soy sauce

1/2 tsp of turmeric powder

1 cup of organic broth

1 cup of water


1. Place the beef into the slow cooker and using a wooden spatula, gently break up into smaller pieces.

2. Add all the rest of ingredients except for noodles and cook on high for 5 to 6 hours.

3. Add in the noodles 30 minutes before end of cooking time.

4. Serve hot with shredded cheese, sour cream, avocados or your favorite toppings.

The Works Egg Salad

I don’t know aabout you but my husband and I love a good egg salad. Most of the time, I make it with mayo. I found that if I load it up with some good veggies, my hubby will happily gobble it down. Instead of using all mayo, I added half a cup of all natural greek yogurt. This egg salad is a perfect lunch served on crusty bread, on its own with some whole wheat crackers or even served in lettuce so it is carb free. The thing I mostly love about egg salad is how easy it is to make and how versatile it is. You can store it in the fridge until you are ready to serve it again. I hope you try this recipe and have an amazing day! ❤

You will need:

7 boiled eggs

1/2 cucumber, chopped

1/2 of carrot, grated

1/2 of onion, chopped

1 celery stalk, chopped

A little parsley, minced

Salt and pepper to taste

1/2 cup of natural greek yogurt

1 1/2 tbsp of mayonaise

1 tbsp of dijon mustard


Add all the ingredients in a large bowl, and gently stir until combined.

Serve on crusty bread, in a lettuce wrap or enjoy on its own with your favorite crackers. This recipe serves 6-8. Store in an airtight container up to 4 days.

Eggplant Pizzas

There is nothing I like more than throwing in a simple, yet tasty lunch or dinner in the oven. Our household obviously loves pizza. Who doesn’t? However, lately I have been pretty bored with the regular pizza.

I am fortunate enough to have amazing friends in my life who totally think of me when they go to the local fresh market. So today, I got several eggplants and many other delicious fruits and veggies to enjoy.

This eggplant recipe is super easy to put together and is actually super delicious. The best part is, you can put whatever toppings you desire on top. It can be served as a side or turned into a full meal with a bowl of soup.

Whatever your preference is, I hope you enjoy this delicious recipe this cold Thursday. 🌻🌾🍊

You will need:

One medium sized eggplant, washed and cut into rounds.

2 cups of sweet basil marinara pasta sauce

A bunch of parsley, minced

Some olive oil

Salt and pepper

1 tsp of paprika

1 1/2 cups of shredded cheese of your choice

1 cup of fried mushrooms or whatever other toppings you like


1. Wash and dry the eggplant. Cut off the end pieces, and cut into nice rounds.

2. Place on a clean cloth and sprinkle some salt over each one.

3. Wait 15 minutes and pat dry the eggplant rounds on both sides. At this time, preheat your oven to 350 F.

4. Prepare a standard sized cookie sheet lined with aluminum foil. Sprinkle some olive oil and spread across the foil to prevent the eggplant from sticking.

5. Lightly brush olive oil on each eggplnt round and place in the oven to bake for 20 minutes.

6. In the meantime, mix together the marinara sauce, chopped parsley, salt, pepper and paprika. Shred your cheese.

7. Once the eggplant is done, top with marinara sauce and shredded cheese. Add whatever toppings you desire.

8. Place back in the oven and bake for an additional 8 to 10 minutes so the cheese melts.

9. Serve warm and enjoy!

Rice Crispy Pumpkins

I just love involving my girls in the kitchen. Kids love being helpful and love to copy adults in the kitchen. This rice crispy pumpkin treat is such a perfect and easy way to get your littles involved with you. I always use this opportunity to ask questions and bond with the girls. I just love the personalities they have already developed. They especially loved it when I mixed the food coloring to get just the right amount of orange by mixing yellow and red. They also loved shaping the treats into little pumpkins. I hope you use this recipe to bond with your littles or not so littles. Spending time with your loved ones by making tasty treats is an excellent opportunity to make memories to last a lifetime. 🍊❤ You will need:

1/4 melted butter

5 cups of rice crispy cereal

1 bag of marshmallows

Wilton’s red and yellow food coloring

Some pretzel sticks for stems


1. In a large bowl over medium heat, melt the butter. Add the marshmallows and keep stirring until they are melted. Take the pot off the heat.

2. Add in a couple of drops of yellow food coloring, stir. And then add a couple of drops of red. Mix and repeat until you get the desired color.

3. Add in the rice crispies and stir together.

4. Using your hands, shape the rice crispies into mini pumpkins and add the pretzel stick on top as a stem. If the mixture is too dry, dip your fingers into a little bit of oil and shape.

5. Enjoy!

Yellow Split Pea Soup

With cooler temperatures ahead of us, I am super excited to think of all the new soup recipes. Soups are such a staple in our household and I am always excited to try out different flavours. This yellow split pea soup recipes is packed with carrots, onions, cilantro and potatoes and it is absolutely delicious. The best part is, it is super easy to make and it tastes delicious! I hope this week has been good to you and I wish you an amazing weekend.

You will need:

2 cups of yellow lentils (rinsed and drained)

2 large carrots, chopped

1 medium onion, chopped

A small bunch of cilantro, finely chopped

4 medium sized potatoes, cut up into your preferred size pieces

3 tbsp of olive oil

3 cups of organic or homemade vegetable broth

5 cups of water

Salt and pepper to taste

1 tsp of ground turmeric

1 tsp of ground paprika


1. In a large pot, heat over medium high heat the olive oil and throw in the carrots and onions.

2. Stir and simmer until the vegetables are soft and add in the broth and water.

3. Add in the yellow split peas and your potatoes that have been previously cut up into smaller pieces.

4. Boil for 45 minutes, stirring occasionally and keep adding water if the soup gets too thick.

5. Add the cilantro, salt, pepper, paprika and ground turmeric to taste.

6. Keep boiling for an additional 10 minutes or until the split peas are soft. Serve and enjoy hot with crusty bread.

Simply Amazing Oatmeal Chocolate Cookies

I just wanted to start today’s blog entry by giving a huge shout out to all you stay at home Moms. I know what a huge responsibility is and I know how hard you work at raising responsible, happy and kind human beings.

I also know that it is a job that never ends and that does not get paid, in that financial sort of way. I also know that you get comments and stories from Moms who couldn’t cope with staying at home and returning to work several months early prior to their maternity being over. That is okay too!

The problem arises when you hear comments like “I couldn’t do that. I had to return to work and be in the real world again.” That kind of comment always throws me off because raising your children is real life! It is no less exciting than the life at the office or any other workplace.

And what is more REAL than raising your children? Think about it for a second. You get your kids to be babies for about a year. Then you get them to be toddlers for a couple of years. And then they are off to school,where you will find your passion and calling and work for the rest of your life.

I am feeling so blessed to have stayed at home with my three girls and raised them on my own, my way. And I am super proud what amazing, interesting, happy and well rounded kids they have blossomed into.

Do I regret staying at home and raising them? Absolutely not! On the contrary, I have completely blossomed into the real me since becoming a Mother. My creativity and intelligence have only soared higher in being responsible for three little ones as well as my Husband. So ladies, you the real MVP. I am hoping this oatmeal chocolate cookie recipe brightens your day and excites your little ones as much as it did mine! ❤❤❤❤

Oatmeal Chocolate Cookies

You will need:

1/2 cup of melted butter

1/2 cup of brown sugar

1 large egg

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

3/4 cup of white all purpose flour

1 1/4 cup of oats

1 cup of dark or semi sweet chocolate chips


1. Preheat oven to 355 F. In a large bowl, using a hand held mixer, mix together the melted butter and sugar. Add the egg and keep mixing.

2. Add the baking soda, baking powder, nutmeg, and salt into the mixture and mix well.

3. Next, slowly add the flour and mix together with a wooden spoon until a dough forms. Add in the oats and chocolate chips or nuts.

4. Line two cookie sheets with parchment paper and place 1 tbsp of cookie dough on the sheets leaving 2 cm between each other. Gently pat on top and bake in oven for 11 to 13 minutes.

5. Take out of the oven ane cool for 10 minutes before serving. Enjoy!

Note: These cookies are not meant to be brown so even when they are baked they will look pale.

Pumpkin Roll with Cream Cheese Filling

Once Fall rolls around, I an always in the mood for trying out scrumptious pumpkin recipes. This recipe took a little more effort than my usual desert recipes, but it was totally worth it.

The pumpkin in it is not overpowering and the cream cheese filling brings out that perfect sweetness you are looking for in a roll.

This desert is perfect with tea or coffee, especially when shared with someone else. The only thing you have to watch out for is how to transfer the batter onto the prepared surface without breaking the roll, but I didn’t find that too hard.

I hope your day is awesome and I hope you try this delicious recipe in the near future. ❤

You will need:


2 tbsp powdered/icing sugar

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinammon

1/2 tspn salt

3 medium sized eggs

1 cup of white sugar

1/2 canned pumpkin


1 package of Philadelphia cream cheese, softened

1 1/4 cup of powdered sugar

5 tbsp of melted butter

1. Preheat ovem to 375 F. Grease a large cookie sheet with some margarine. Place parchment paper on top and grease the parchment paper well to
prevent the batter from sticking.
2. Prepare a clean cloth and sprinkle it with some flour.
3. In a medium bowl, combine the flour, baking soda, baking powder, salt and cinamonn together. In a separate bowl, beat the sugar and eggs with an electric
mixer for about 10 minutes or until the mixture is pale in color. Then add the canned pumpkin. Mix together.
4. Add the flour mixture into the egg mixture and combine all together. Pour the batter on the prepared cookie sheet and bake in the oven for 11-13 minutes.
5. Take out from the oven and immediatelly transfer to the prepared cloth. Peel off the paper and roll it with the shortest side. Cool for a few
minutes. And then unroll it again and let cool further.
6. At this time, beat the butter, cream cheese and sugar with an electric mixer for 5 minutes or until you get the desired, smooth consistency.
7. Spread the cream cheese filling on the cake and carefully roll it with plastic wrap. Place on a tray and cool for at least 2 hours before serving. Enjoy!

Spicy Cauliflower “Wings”

I love trying out healthier alternatives to classic finger foods and these spicy cauliflower “wings” really pass the taste test. Since my mother always brings farm fresh, organic vegetables I am always looking to incorporate them into my family’s nutrition. These were especially a big hit with my husband because he loves spicy wings. It was a win, win since they were a healthy alternative. This is definetely one of those recipes you want to try at some point. I promise you, you won’t regret it! ❤

You will need:

  • 1 cauliflower, cut up into desired pieces
  • 1/2 cup flour
  • 1/2 cup water
  • 1 tsp turmeric powder
  • 1 tsp of Cajun powder
  • 1 tsp salt
  • 3 tbsp melted butter
  • 1/2 cup Frank’s hot sauce


  1. Preheat oven to 450 F and line a large cookie sheet with parchment paper and grease it.
  2. In a medium sized bowl whisk together flour, water, cajun, turmeric and salt. Add the cauliflower and gently toss them in the mixture. Place them on the cookie sheet and bake for 12 minutes, flipping halfway.
  3. In a separate bowl stir together the melted butter and hot sauce. Add baked cauliflower and toss in the mixture so they are evenly covered. Make sure you let the excess batter drip off before placing on the cookie sheet, otherwise they will end up sticking to each other in the oven. Bake for 20 minutes again flipping half way.
  4. Serve with ranch or blue cheese and enjoy!

Fresh Apple Pie Cake

With Fall just around the corner and apples starting to be in season, I am always looking to find new apple recipes. My criteria also includes quick and fairly easy recipes as I find that those always taste sweeter.

This apple cake is perfect for an afternoon snack with your tea or latté. It is also perfect for kids! The best part about it is that it is super easy to make. You simply add all the ingredients and let your oven do all the hard work.

I hope your week is going great so far and I know you will enjoy this recipe!

You will need:

2 eggs

1 1/2 cups of brown sugar

1/2 apple sauce

3 tsp of cinammon

1/2 cup of coconut oil or whatever oil you prefer

5 fresh apples (I used Gala) , chopped into small pieces

2 cups of flour or 1 1/2 cups of whole wheat flour

2 tsp of baking powder

1 tsp of pure vanilla extract


1. Preheat your oven to 325 F.

2. Peel, core and chop your apples.

3. In a large bowl, mix well eggs, sugar, apple sauce, vanilla and oil. Add in the chopped apples.

4. In a separate bowl, stir together the flour, cinammon and the baking soda.

5. Add the flour mixture to the wet mixture and stir everything together.

6. Pour the mixture into a round deep pan that has been previously greased.

7. Bake for 40 to 50 minutes depending on your oven.

8. Cool for 10 minutes and serve fresh with sprinkled powdered sugar or a side of French Vanilla ice cream.

Simply Amazing Waffle Recipe

It’s that time of year again when the kids are back to school and every parent wants a quick breakfast for their little ones!

This basic iron waffle recipe yields about 7 to 8 waffles in a regular waffle iron. It is also super easy to put together and it stays fresh in the fridge for a few days. You can also individually wrap them and store them in a freezer and take out when needed.

My girls absolutely love them with strawberry jam although they also eat them on the go on their own.

I hope you give this recipe a try and have an amazing evening! 🖤

You will need:

2 cups of flour even (not more, not less)

4 tsp of baking powder

2 tsp of cinnamon

1 tsp of salt

3 tbsp of brown sugar

1 1/2 cup of milk (room temperature)

2 large eggs

7 tbsp of melted butter


1. Heat your waffle iron. In a large bowl mix together flour, salt, sugar, cinnamon, and baking powder. Make sure it is all mixed evenly.

2. In another bowl, mix well together the eggs, milk, and butter.

3. Pour the wet ingredients into the dry ones and mix well but gently.

4. Once it is all mixed, pour your mixture with a ladle into a previously buttered waffle iron.

5. Wait a few minutes until they are golden on both sides and repeat.

6. Serve with your desired toppings and enjoy. ❤

Old fashioned White Bean Soup

This old style White Bean Soup is so delicious and good for the whole family. With Fall just around the corner, I just love making hearty and healthy soups. They are such an easy and delicious way to pack nutrients your children otherwise wouldn’t eat. The key to having a bean soup that will not bloat is soaking in the water overnight. If you haven’t done that, then you can soak it in water for at least three hours before you start to cook it. This recipe is vegeterian and always a hit with my husband and children. I really hope you give it a try and enjoy it!

Ingredients: 8 cups or 0.5 kg of white beans (cleaned and rinsed)

1 large onion

3 carrots

3 cloves of garlic

Some olive oil salt and pepper

1 tbsp of honey dijon mustard

2 tbsp of paprika

2 tbsp of flour

1. Soak the beans overnight.

2. Rinse and clean the beans.

3. In a large pot, bring the beans to a boil and simmer for 15 minutes. Throw the water away and rinse the beans one more time.

4. Add clean, hot water in the pot along with the rinsed beans. Add half a chopped onion along with it. Remember to keep adding water as the beans are cooking to prevent burning or overdrying.

5. Simmer on medium high for 40 minutes. While this is simmering, in a pan place the olive oil along with the remaining chopped onion and carrots. Add 1 tbsp of paprika. Simmer until the veggies are soft. Add the mustard.

6. Put this mixture into the pot with the boiling beans and stir. Stir occasionally and boil for another 30 minutes.

7. In a pan, bring the flour to heating and add the garlic. Add some olive oil and keep stirring until you get a paste.

8. Add it to the beans along with the rest of the powdered paprika.

9. Season with salt and pepper and desired and cook for an additional 15 minutes while stirring occasionally.

10. Enjoy warm with your favorite crusty bread and salad!

Cereal Bars

We are so stoked for school! I am not sure who’s more excited, my daughter or I ❤. I will really miss having her here every day as we really had an amazing summer. In the mornings, we took our time; we lounged in our pj’s, played games and baked. In the afternoons, we visited with friends and went to so many different parks. This summer was such a blast!

Once the school year begins, I am always looking to try out different recipes that are kid approved. These easy cereal bars are definetely a treat your little one will enjoy finding in their lunch bag. Best of all, no baking or hard assembly required.

If you like, instead of chocolate chips, you can throw in dried cranberries, raisins or other dried fruit you may like.

This recipe was inspired and adapted from Martha Stewart’s Cranberry Oat Bars.

I hope you enjoy! ❤

You will need:

  • 6 tablespoons unsalted butter
  • Additional butter for coating the parchment paper to prevent sticking
  • 3 cups of marshmallows
  • 5 cups multigrain or honey cheerios (you can also do half, half)
  • 1 cup semi sweet chocolate chips or dried fruit of your choice


1. Line two smaller baking trays with parchment paper and butter the paper to prevent sticking.
2. In a large saucepan, melt the butter over medium heat. Slowly add the marshmallows and stir constantly until marshmallows have melted. If you feel like the mixture is too thick, simply add more butter and continue to stir until you get a nice smooth consistency. Remove from heat, and stir in the cereal.  If you are using dried fruit, add it in now.
3. Immediately transfer mixture to prepared baking sheet. Using your fingers coated with a little butter, press in quickly. Add the chocolate chips at this time on top, using your fingers. Let cool, about 45 minutes and cut into desired rectangles.
4. Keep in fridge for optimal freshness.

Simply Amazing Pulled Pork

With the summers here and my daughters’ constant desire to be outdoors, I have been using my slow cooker more frequently. I just love the convenience of dinner being made with minimal effort!


This pulled pork recipe is as easy as it is delicious. Simply put the pork shoulder or loin in the slow cooker on top of a layer of onions. Glaze it on both sides with the mixture of apple cider vinegar and pure honey, a little paprika and salt and pepper to taste.


It does take 6 hours to prepare but it is totally worth it! My husband is such a big fan of pulled pork and so are my daughters which means a big dinner win! ❤❤


I hope this recipe gives you an idea for an effortless weeknight meal your whole family will enjoy! This way, you can spend time on things that are important to you! 💗💗💗

You will need:

1 package of pork tenderloin

4 tbsp of paprika

1 onion

3/4 cup of pure honey

1/4 cup of pure apple cider vinegar

Salt and pepper to taste

Additional seasonings of your choice

Fresh buns of your choice

1. In a slow cooker, cut up an onion and place it on the bottom of your slow cooker.

2. Place your pork inside.

3. In a medium sized bowl, mix together honey, apple cider vinegar, salt and pepper, and paprika.

4. Pour half of the glaze on top of the pork, then flip over, and pour the rest of the sauce.

5. Cook on high for 4 hours and then on slow for an additional 2 hours or until the meat is fully cooked.

6. Serve hot on fresh buns with coleslaw.

Spaghetti Chicken and Vegetables

Today I am sharing my easy dinner recipe that is always ready in no time. In order to cut down on the cooking time, I simultaneously boil the spaghetti as I am cooking the chicken. After the chicken is nicely cooked, I reduce the heat to medium and add my vegetables to the pan to steam.


In the end, I add the cream and parmesan cheese and my spices followed by the spaghetti noodles.


I promise you will love the spaghetti with the chicken and vegetables. This is such an easy recipe and could easily be used for your weeknight dinners but also could be taken to work the next day for a delicious lunch!

I hope you enjoy this beautiful weekend, and set aside to just relax! ❤


You will need:

1/2 of a package of spaghetti

2 chicken breasts

1 cup of broccoli florets

1/2 of cup of chopped tomatoes

1/2 chopped onion

1/2 cup of cream

1/4 cup of shredded parmesan

Salt and pepper to taste

1. In a large sauce pan, bring water to a boil. Add the spaghetti and let boil.

2. In a large skillet, on medium high heat, add 3 tbsp of olive oil and your sliced chicken. Toss and turn your chicken in the skillet, until they are cooked.

3. Setting the heat to medium, add the beoccoli florets and onions. Gently toss all the ingredients in the skillet, for an additional 5 to 7 minutes.

4. Add the cream, the parmesan cheese and your spices. Add the tomatoes.

5. Drain the pasta and add it to the skillet gently folding the chicken and vegetables together with the spaghetti.

6 . If you find your pasta dry at all, feel free to add more cream and parmesan. You can do the same throughout the cooking, always add a touch more of olive oil to prevent dryness.

7. This recipe serves 4.

Simply Amazing Vegan Burritos

Beautiful, sunny days call for recipes that are quick and easy to put together but as equally healthy and tasty. My husband is a lover of burritos and tacos and I am a lover of vegetables so when these two worlds collide, amazing things happen.


I love this dish so much because it is so versatile so you can can easily substitute for vegetables that you prefer. If you like meat, you can always add grilled chicken to this recipe but I just love how  they are light and filling at the same time. The best part is, you can easily reheat leftovers the next day.


Also, remember that you can serve these with toppings you prefer, such as avocados, tomatoes, sour cream, salsa, etc. I really hope you try this recipe and I hope you have an amazing day! ❤


You will need:

  • 1 sweet potato cut and roasted
  • 1 cup of cooked brown or white rice
  • 1 tbspoons olive oil
  • ½ medium onion, chopped
  • 1 bell pepper, chopped
  • Salt and pepper to taste
  • 1 can of black beans, rinsed and drained
  • Tortilla wraps



  1. Preheat oven to 380 F and place a cookie sheet lined with foil and placed sweet potatoes drizzled with some olive oil and salt. Bake for 20 minutes or until the sweet potato is soft.
  2. In a large skillet over medium high heat, add oil, onions and the pepper. Saute for 10 minutes and stir frequently.  Season with salt and pepper according to taste.
  3. Add the black beans and cooked rice and mix together for another 7 to 10 minutes.
  4. Add roasted sweet potato to the rice mixture and stir very well.
  5. Once it is all ready, fill your tortilla or wraps along with any other toppings you might like.Wrap and serve.

Any leftovers can be put in the fridge and reheated the following day! 😁

Simply Amazing Tuna Melt

My husband and daughters just love a good Tuna Melt Sandwich. I usually whip it up for them for lunch on the weekend, when I don’t want to spend much time in the kitchen.


Lately, I have been substituting mayo in the sandwiches I make,and my family doesn’t seem to mind. This grilled sandwich can be topped with cheese for added flavour, but I promise that the sandwich itself does not lack in taste.


In addition, it is super healthy and it only takes five minutes to prepare. So if you are in a sandwich rut, try this delicious Avocado Tuna Melt that will literally change your whole way of sandwich preparation! Oh, and Happy Long Weekend! Enjoy! 💛

You will  need: 

1 can of white Tuna

1 large ripe Avocado

1 medium tomato

1 1/2 cups of spinach

1 tsp of olive oil

Salt and pepper to taste

1 tsp of butter

1. In a medium bowl, mix together the avocado and previously drained tuna, using a fork. Add the olive oil and the salt and pepper.

2. Butter your bread of choice, and place it in a pan, and turn your stove top to medium.

3. Add your tuna spinach leaves on both sides of the bread and then add the tuna mixture. Place the tomato slices on the tuna mixture.

4. Grill for 2-3 minutes or until both sides are crispy.

5. Enjoy with your favorite salad or soup!

Note: this recipe is enough for two sandwiches. 😁 I used Bavarian Rye and Clover Leaf Flaked White Tuna.

Simply Amazing Vegetable Fritters

You know what annoys me so much? Different tastes and preferences whe  it comes to food, especially from my little ones. So, when I come across something that everyone will eat as a snack, easy lunch or after dinner top up, I am one happy woman!


These fritters are super easy to make and are pretty healthy too. My daughters love to eat them with sour cream and ketchup. 😊

Even my husband, who is not really into vegetables, always loves it when I make these fritters. Normally, I have to force everyone in my house to eat their veggies, so this is such an easy way to make sure everyone has had their vegetable intake.


Once you shred the zucchini, make sure you put it in a clean cloth and wring out the excess water from it. I just really washed it well and did not peel the zucchini. I hope you enjoy this easy and tasty recipe. It’s almost the weekend! 😊


You will need:

1 1/2 cups of shredded zucchini

1 3/4 cups of shredded carrots

1 clove of garlic, minced

1/4 cup of green onions

Salt and pepper

2 eggs

2/3 cups of flour

3 tbsp of olive oil

1. In a medium sized bowl, add the carrots, zucchini, garlic and green onions. Add the salt and pepper according to your preference to taste.

2. In a small bowl, mix two eggs lightly and add it to the vegetable mixture. Then add the flour. Mix everything well together.

3. In a medium sized pan, put the olive oil and heat over a medium high heated stove top. Drop the fritters with a small cookie scooper into the pan, and flatten with a spatula. Cook 4 to 5 minutes on each side until they are golden brown.

4. Serve warm with yogurt, ketchup, sour cream or your favorite salad. Enjoy! 😊


Simply Amazing Sheet Pan Fajitas

Are you a fan of no fuss, healthy and easy dinners that are suitable for your whole family? Well, I am! Often, our days are super busy and I do not have a whole lot of time to devote to dinner prep. This is where this one pan sheet fajitas recipe comes in handy.


Delicious, nutritious and super easy, this dinner idea is so quick to put together which means you will have a lot more time to devote to your family, friends or watching Netflix! 😃💖


You can always substitute the red pepper for vegetables you prefer and also add in rice, avocados, chickpeas or sour cream for toppings.


Whatever you choose, I hope you enjoy this easy dinner meal idea and enjoy this weekend doing what you love to do! ❤❤


You will need: 

3 chicken breasts cut into thin slices

2 large red peppers

1 onion

10 stalks of asparugus or other veggie of your choice

3 tbsp olive oil

Salt and pepper to taste

1 avocado cut into thin slices for topping

Sour cream for toppings

8 small tortillas


1. Preheat the oven to 375 F.

2. Cut the chicken breasts into thin slices.

3.  Cut the peppers into thin slices.

4. Cut the onions into little halves.

5. Cut the asparagus into smaller pieces.

6. Line a cookie sheet with aluminum foil and place all the ingredients on it.

7. Drizzle with olive oil and season with salt and pepper.

8. Place the pan in the preheated oven for 30 minutes or until the chicken is cooked (internal temperature reaches 165 F.)

9. Slightly cool before serving in heated tortillas and top with your favorite toppings.