A good breakfast just hits the spot, and when there's time to put a nice big one together, that's where it's at! I love me a full breakfast, but don't always have time to put one together. Weekends are for breakfasts that fill us up and leave us feeling satisfied and ready to take on the day.

I whipped up a lovely breakfast plate for two here that featured all of the goodies. Crispy, golden hashbrowns, baked beans, fluffy scrambled eggs, golden Beyond Meat breakfast links, and fresh fruit to round things out.

Head to the RECIPES page for this breakfast inspiration and also, I linked some amazing products from Wayfair Canada for their 5 days of deals sale happening now. Up to 60% off or more on virtually everything. Don't miss out and head to the RECIPES page.

This mixed berry loaf took me on a wild ride you guys lol I don't know why I am inclined to improvise when it comes to baking lol that's something you do when you're COMFORTABLE baking, not when you're in my shoes.

I wanted to incorporate some of the gorgeous freeze dried Grapefruit from Citreve and thought I'd nestle them on top of the loaf. Needless to say, they turned black and looked like hell. I ended up plucking them off which left the top of my loaf looking pretty battered so I made an emergency glaze I found on google and folded in crushed grapefruit. The glaze was sugary sweet with that sour tang from the grapefruit that complimented the sweet loaf so well. I'm so grateful I was able to save this one from being ugly lol 

All in all, it turned out super well. The loaf was moist, full of berries, and as I said, that glaze was just the right amount of sour to compliment the loaf. Head to the RECIPES page.

Look, I realize a grilled cheese sandwich is supposed to be quick and satisfying, but why can't we take a tiny extra step to give it some extra pizazz?

I blanched some broccoli and then tossed it with EVOO and some seasonings before smashing the florets on a baking sheet. I baked them off until tender with some gorgeous browning, and then assembled my sammies for frying. Grilled cheese sandwiches are honestly the ONLY time I use margarine. I WOULD use butter, but I never keep any out that's soft and don't like waiting lol.

I used a combination of aged marble for colour & meltiness, and good Scottish aged cheddar for funk. I also slathered on cream cheese and nestled on some roasted florets. Fried to golden perfection and gobbled up right after. So yum! Head to the RECIPES page.

This one stung you guys. Everything in theory, should've been perfect. I was craving pot pie, had a leftover sheet of buttery puff pastry that I needed to use up, and loads of taters that were begging to be buried in a creamy sauce. 

What started as an amazing idea spiraled the second I realized I had overcooked my potatoes. As I tossed them into the skillet, they were mashing as I stirred them around. I was completely infuriated, but also chuckling because I had just butchered another recipe prior to this mishap.

Worst of all? It was freaking delicious, especially after being heated up the following day. I can't share a recipe that wasn't technically perfect, but it was so darn tasty that I'll definitely be making it again. Head to the RECIPES page and let's reflect on this mishap together.

This was such a fun idea that worked out perfectly you guys! I had a leftover puff pastry sheet in the freezer and thought it would be fun to garnish some soup with them. 

I started off by whipping up a creamy, spicy Sausage & Potato soup. Loads of veg, spicy Beyond Meat Hot Italian sausages, and heaps of taters. Seasoned with my new fave Primal Palate Meat & Potatoes seasoning, garlic plus, and vegeta for that seasoned broth that's oh so slurpable and delish. 

I cut and layered puff pastry squares on a parchment lined baking sheet and brushed them with an egg wash. I baked them until golden and crisp, topped with cheddar, and then finished them off until melty. It was so fun cracking my way through the pastry to get to the creamy soup and once the pastry got moist, it was giving chik'n and dumpling vibes. So flavourful, so yummy, and available now under the RECIPES page.

These were a fun change for me as someone who doesn't typically eat sweet breakfasts. I had the idea to make pancakes so that I could use more of my Citreve Freeze dried blueberries. After my muffin debacle, I needed these to work out.

I tagged both of the websites I used for inspiration in putting these together. The batter was a bit thick because of the oats I added, but in all honesty, I really loved the density of them. They were nice and hearty and oh so delicious. I folded the pulverized blueberries into the batetr to get that vibrant violet hue along with frozen blueberries as well.

After frying, I topped them off with whipped cream, fresh blueberries & strawberries, crushed walnuts, and a drizzle of good maple syrup. So yummy you guys! Head to the RECIPES page.

It's basically minus 100 degrees where I'm living right now, my gosh, So bloody cold. It's definitely giving soup season vibes because a big, steamy and cozy bowl of soup is just what this wretched cold needs.

I whipped up a super simple, veggie forward soup that nourishes and gives that cozy, comforting vibe. Loads of heat to tingle the tastebuds and a delightfully slurpable and seasoned broth. Featuring heaps of garlic, veggies, creamy white beans, heaps of gorgeous green kale, tender Acini Di Pepe noodles, and a pile of grana padano to finish things off.

This soup is super easy to make and so comforting. Plus, I'm a firm believer that spice is just right when the temps drop. That heat really warms you up from the inside out. Head to the RECIPES page.

Sometimes, the best snacks come to us when we're not really trying. I whipped up these tray taters and honestly, they hit the freaking spot. I've been on a bit of a pickle + cheddar kick lately, and these dumpy taters made my tummy happy.

I roasted up some frozen, cubed hashbrowns and then topped them with a combination of aged marble for meltiness, and Scottish aged cheddar for funk. Some sliced, spicy, tangy dill pickles, red onions, and some Baja sauce. Honestly, they were so addictive y'all.

I shared the idea under the RECIPES page. I'll write up an actual recipe for this one soon because it was just too good.

One of the goodies I received in my Food Social bundle was this fabulous Tamari from Jozo foods. Tamari is super familiar to me as we used it all the time at Healthy mama's when I was in the kitchen. Tamari is soy sauce minus the gluten. It's rich in umami / salty flavour and I knew I wanted to make a vinaigrette with it.

I roasted off some sweet potatoes while my quinoa cooked and got everything else ready. I tossed everything together once cooked with red onion, green kale, and a vinaigrette that featured good quality maple syrup, the tamari, garlic, dijon, and a few other goodies. 

The salad is delicious at room temp right after preparing. The vinaigrette soaks into the warm quinoa and sweet potato and it's simply divine. I also ate it from the fridge for lunch the next day and enjoyed it greatly. Get on over to the RECIPES page.

Grilled cheese is one of those things that takes us all back, and if you're like me, it's something you still enjoy when you get a hankering. I also have a tendency to crave pickles, especially with cheese. There's just something about the savouriness of aged cheddar against the zippy, tangy bite of dill pickles. Love.

Make a gorgeous grilled cheese with me. The important parts are good bread, the right combination of cheeses for both flavour, and melting potential, and the right pickles. Don't come near me with those bread and butter pickles or you're uninvited to my grilled cheese and pickle party forever lol.

​Get on over to the RECIPES page and make this gorgeously gooey and crisp grilled cheese.