Everyone remembers the classic Green Eggs & Ham by Dr. Seuss, and if you don't, revisit it before you engage with my little twist on that fun idea. :)

A beautifully fried egg, sliced avo, and Yves Veggie Cuisine plant based bacon, sitting atop a perfectly grilled piece of sourdough. Finished with sautéed spinach, grated cheddar, everything bagel spice, and fresh chives for a delicious adaption of the classic Dr. Seuss' green eggs and ham.

This is also a super easy recipe to adapt based on what you have in the fridge. You could use kale instead of cabbage, any kind of shredded cheese you like, poached eggs etc., as long as you've got your "ham" component, eggs, and some sautéed greens, you've got green eggs and ham. Plus, it's just super cute to serve up a Dr. Seuss classic for brunch!

Head to the RECIPES page!

I remember spotting this recipe on Pinterest from Tinned Tomatoes, and I knew right away I had to recreate it. I've only recently gotten into eating more mushrooms and admittedly, only like the most basic of mushrooms. The wild ones are just too creepy to look at and frankly, look like you'd be chewing on them for days. Anywho, back to the recipe. Cremini mushrooms and carrots are the main players in this stew, cooked down to complete and utter tenderness in the most luxuriously rich brown sauce. 

Serve it up over some mashed potatoes, boiled potatoes, egg noodles, whatever you want. It sits atop your desired carb like royalty waiting for you to tuck into it in all of its glory. Get the RECIPE now!

My absolute favourite thing about weekends is brunch. For me, it's about getting that feeling you get after Christmas dinner, straight up food euphoria. I like a hearty brunch that almost always includes potatoes and eggs in various preparations. Cue the Russet brunch Bowl!

I decided to prepare the halved russets in fondant style, which makes them  smooth like butter, and absolutely delicious. Nestled in to a bed of tomato sauce beans, and topped with a beautifully fried egg, shredded cheese, some of that glorious pan sauce, and chives, it's total brunch vibes. Incredibly hearty, rich, and hello, potatoes!?!? This is not only a recipe post, but a continued celebration of the potato, my longest and most valuable relationship with a vegetable.

Head to the RECIPES page!

For the record, I do not have a Tik Tok, despite efforts from my friends to convince me that I would love it. I already find myself struggling sometimes to maintain the various social media platforms I'm already using, without adding in something else that I'd be engulfed in. 

With that being said, I'm always hip on the newest trends (haha no I'm not) and when I saw the baked feta trend, I knew I was jumping on that bandwagon. 

Tangy feta cheese nestled into a bed of medley tomatoes, garlic, sundried tomatoes, EVOO, herbs, and spices, and baked until gloriously golden and melty. Stir in some fresh herbs and pasta, and you've got one of the easiest and most delicious pastas you could imagine. This was definitely a trend that was worth the make.

Head to the RECIPES page!

--It's Taco Tuesday y'all!--

What do we want? TACOS!
When do we want them? TUESDAYS!

Well y'all, here's a little taco action for you on this very snowy Tuesday here in Windsor, Ontario. Creamy refried beans, melty cheese, a perfectly fried egg, some gorgeous, sliced avo, and a quick pico that really brings the freshness and cuts through all of the rich ingredients in these taco bowls. I used some Old El Paso bowls for this recipe, but you could easily use flat tortillas and build everything  on those. 

Want the recipe? Head to the RECIPES page!

Happy Taco-ing! <3