Y'all already know I'm obsessed with a good risotto, and equally obsessed with Gardein's Supreme Chik'n Filets. This is a match made in foodie heaven.

I kept the risotto rather simple in flavour to allow the chik'n parm to be the star of the dish. While risotto requires patience and attention, it's worth it when you tuck in to that dreamy creaminess. I finished my risotto with a heap of grana padano which rounded out the flavour and made it the perfect base for my parm.

Once the crisp filets were finished, I coated them with my fave pesto, some fresh mozz, and a spoonful of Vodka sauce from the jar. Once melty, I nestled the filets on top of the risotto for a perfect pairing. Head to the RECIPES page.

Stuffed peppers are honestly one of my favourite things to eat! They're easy to put together and the peppers are just so perfectly tender without being mushy. Honestly, so good and so adaptable to what you have on hand.

This time I went with a sausage & broccoli filling that came together beautifully. Some spicy pepperoncini, red pesto, wine, basmati rice, and heaps of melty cheese. Then, we stuff our peps, top them with more mozz of course, and bake until golden brown and tender.

I served mine up with some finely shredded grana padano and fresh basil. The spice was there and you really picked up on the Beyond sausage flavour. Plus, you get tender broccoli and loads of cheese, no complaints! Head to the RECIPE page for the recipe!

Literally obsessed with these beans you guys. I've made them again since the time I first tested this idea! Literally, so creamy, so delicious, and those pops of fresh, tangy dill, just divine.

It's quite a simple dish to put together. Some aromatics, onion & celery, a can of beans, some good wine, broth, cream, and seasonings, that's about it. I utilized a cheese rind I had in my fridge which adds a subtle cheesy / nutty flavour to the broth as it simmers. Once the skillet was rich and creamy, I folded in some grana padano, a squeeze of lemon, fresh parsley, and fresh dill.

You could totally just eat it as is, but I strongly recommend grilling up some gorgeous bread so swirl through those creamy, dreamy beans. The feta adds a nice salty tang while the pepperoncini cuts the richness and lends some welcome heat to the dish. Head to the RECIPES page.

I'm such a sucker for a freshly baked baguette. So much so, that even when I have no intended use for one, I'll still buy it if it's hot and fresh lol. Such was the case with this gorgeous Parisienne baguette that I purchased and did not use on the first day. Day two baguette doesn't hit the same, so I googled my idea of stuffing it with eggs and low and behold, a plethora of ideas at my doorstep.

I already knew what I was going to put in to it, I usually will just look at cook times to help me estimate my own. Once hollowed, I filled the baguette with a veggie packed egg & cream mixture and baked until firm and golden. I finished with more cheese until melted and that's that! Golden brown, gorgeous, and a perfect breakfast to save my baguette. You guys will love this! Head to the RECIPES page.

There are so many different ways to make a good mac and cheese. Stove top, roux based, cream versus milk, and baked, but I've become quite fond of the Trinidadian style of making macaroni pie. Essentially, it stays firm and cuts like a lasagna, usually because of the addition of eggs. It quickly became my favourite way to make mac and cheese.

This 4 Cheese Mac definitely definitely delivers on the cheese, with a hefty combination of aged marble, cream cheese, spicy white cheddar, and spicy Monterey jack. Using cheeses infused with peppers / spice is an easy way to kick up the flavour a notch! 

Baked to golden brown, bubbly perfection, this mac hits the spot. Rich, cheesy AF, firm, and so delish. Head to the RECIPES page.

Taco Tuesday vibes you guys! Peep my new Cheesy Jalapeno Cauli Tacos! 

I started things off by generously seasoning and roasting some cauliflower florets until tender, with some nice charring action from all of those gorgeous spices. Once tender, I piled on some fiery cheddar, black beans, and sliced jalapenos, and returned it to the oven until melty and fab.

Served up  on corn tortillas with my fave guacamole salsa, vibrant red cabbage, green onions, fresh cilantro, and hot sauce to round things out. Cheesy, full of tender cauliflower, and finished with fresh vibes. They're delicious and available now under the RECIPES tab. 

Here's a fabulous recipe for another Meatless Monday you guys! Peep my new Sausage & Veggie Bake! So comforting, easy to assemble, and everything happens in only one dish for easy clean up!

I started with some seasoned potatoes and let those get a head start in the oven. Then, some garlic, onion, and peppers, more seasoning, and some Beyond Meat Hot Italian sausages. Back in to the oven until the veggies are tender and sausages are cooked through.

I finished the dish with some fresh parsley and grana padano. It came out of the oven so bubbly and gorgeous, I was so excited to nosh. Definitely a good recipe you guys <3 Head on over to the RECIPES page.

I've been off work now for a couple weeks so I've been looking at ways to use up every last ingredient I have before I go shopping again. I peeped a jar of red pesto in my cupboard and knew I had smaller yellow potatoes handy, hassels were on the menu.

Sliced thinly and baked on a tray with aromatics. I whisked together oil, pesto, pepper flakes, and seasonings, and basted them a couple times as they continued to cook. The end result was perfectly tender taters with the most deliciously flavourful crust. 

I garnished them with some grana & fresh parsley. So tender, so pretty, and available now under the RECIPES tab.

This little appetizer is just perfect for summer you guys! Nice and light, fresh, and minimal cooking, which is fab when those temperatures outside are offensively hot as they are for me right now lol.

I boiled some eggs and in the meantime, sliced and scooped out my cocktail tomatoes, leaving me with little tomato bowls. Once the eggs were cooled, I peeled & chopped them along with my other egg salad ingredients. Once it was all tossed together, I simply piped the salad in to the tomatoes and covered them in the fridge for 30.

When you serve them up, give them a sprinkle of salt & pepper and top each one with some gorgeous fresh dill. So delish, so quick, and so easy too. Head to the RECIPES page.