Gosh, I just love a good burger you guys! This time, I decided to switch up my usual toppings and go with a mushroom and swiss sitch that was absolutely divine! 

For the mushrooms, I started with some garlic, thyme, and pepper flakes. Then, thinly sliced onions until cooked down, followed by cremini mushrooms. Once they were caramelized the way I like, I cooked up a couple Impossible beef patties until cooked perfectly, topped them with swiss, a pile of mushrooms, and more swiss until melty.

Grilled brioche, crispy, fresh bib lettuce, mayonnaise, and our cheesy mushroom patties. Every bite was so cheesy and juicy you guys, perfect burgers. Get on over to the RECIPES page and make these, you won't regret it!

Whaddaya do when you've got random veggies and no plan whatsoever for dinner? You make pesto and throw everything together for a delicious pasta dish you guys!

I made a batch of my fave pesto with the addition of some pepperoncini in oil for a little extra kick. Then, the pasta comes together pretty quickly. Some aromatics, zucchini, gorgeous medley tomatoes, good wine, heaps of fresh spinach, and tender fusilli pasta.

Once everything has come together in the skillet, it's as simple as serving and garnishing with some finely shredded grana padano & fresh basil. This dish is super customizable in terms of veg. Toss in whatever you have like I did and you're sure to enjoy! Head to the RECIPES page.

These tater skins were so addictively delicious you guys. The sweetness from the Sloppy Joe mix against the savoury red leicester and fluffy taters, such a vibe.

I baked off the russets for about an hour and once cooled, scooped out the flesh and mashed it up with warm cream and butter until smooth. I used my favourite plant-based sloppy joe mix from Sprague Canning and shredded up some red leicester. You could easily sub an aged cheddar, I just happened to have it lol.

The skins are stuffed with the sloppy mix, topped with cheese & piped mash, and finished in the oven until perfectly golden and melty. Trust me, you're going to love these! Head to the RECIPES page.

You guys already know that I loooove me some stuffed veggies. Peppers, zucchini, tomatoes, any of them, love them all! I happened to have a package of Beyond Meat in the freezer, so I snatched some fresh vine ripened tomatoes and got to work!

The filling is super simple you guys; garlic, veggies, "beef", basmati rice, and red leicester cheese. The filling is stuffed inside the hollowed out tomatoes, baked, and then finished with more cheese until melty and tender from the oven.

A sprinkle of parsley is all they need prior to serving them & gobbling them up. The filling is so easy you guys, you're going to love these toms. Head to the RECIPES page.

I can eat a variety of different burgers, condiments, patties, and I'll definitely enjoy them. With that being said, when I get a CRAVING for a burger, this is exactly what I'm after!

I enjoy black bean or falafel patties, but when I want a BURGER, it has to be a meat substitute like Beyond Meat or Impossible. These patties replicate beef fairly well which makes them perfect for my favourite toppings. 

Once cooked with some melty cheese, assembly comes down to my favourite combination of toppings. I like them messy and I like just about everything you can think of on them. Veggies like lettuce, tomato, onion, pickles, and hot peppers, along with condiments like ketchup, mayo, mustard, and sweet pickle relish. The combination leaves my taste buds satisfied and face a complete mess with every bite lol. Head to the RECIPES page and let's make some burgers <3

If summer was defined by a picture, it would be a gorgeous plate of beautiful tomatoes, dreamy burrata cheese, and green, fresh pesto & basil. They are the ultimate summer combination and one of my absolute favourite things to eat!

Heirloom tomatoes are absolutely stunning and so delicious in their tomato flavour. It's super important that you do not store your tomatoes in the fridge unless they're almost expired. Refrigerating them mutes their flavour and you don't get that same summeriness.

Dreamy, creamy burrata, gorgeous tomatoes, fresh green pesto, sweet balsamic glaze, spicy chili oil, and fresh basil. Who wants to share a plate? Head to the RECIPES page.

Another Meatless Monday is upon us and this week I'm featuring an easy, cheesy skillet meatball recipe for you guys! I had a hankering for meatballs and a jar of Vodka sauce in my fridge that I had only used a couple tablespoons out of, hence this creation!

Once I formed the meatballs, I fried them up in EVOO until golden, added some Vodka sauce, and simmered them covered until ridiculously tender. Finished with melty mozzarella and a minimal sprinkle of fresh parsley because I ran out lol.

I served them up garnished with grana padano & parsley along with some baguette for dipping and smashing the meatballs on. So delish, so quick, and available now under the RECIPES tab.

Literally obsessed with my new Creamy Gnocchi & Broccoli Soup you guys! It was exactly what I'd hoped and it turned out perfectly! So creamy and dreamy with veggies that still had texture and weren't obliterated from over-cooking.

The important part is to add the broccoli & gnocchi later in the simmering process. This keeps the broccoli tender but it retains some texture and keeps the gnocchi from overcooking. This is the key to a perfect gnocchi soup!

Loads of veggies, a creamy broth for slurping and enjoying, perfectly cooked veg, plump gnocchi, and it really couldn't be easier to make. Head to the RECIPES page you guys!

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!