I became rather obsessed with making smoothies as a result of working at the restaurant for 8 years. I didn't own a blender at that time, so it was honestly my first time having smoothies embarrassingly lol Obsessed.

I'm always playing around with different fruit combinations to create new smoothies. They almost always have spinach for those extra nutrients and green power, hemp hearts for nutrients and a little protein, and some kind of superfood powder. The superfood powders add so many antioxidants and vitamins to each smoothie, it's a great way to amp up the nutritional factor! Head to the RECIPES page.

Is there anything better than bread from the oven? Toasty and warm and so inviting. I mean, I just love bread period you guys lol Carb addict over here!

These sammies are delicious and come together so easily. It starts with a gorgeous batch of toasted pine nut pesto. I've started adding a few roasted & salted cashews to my pesto which I find adds a nice, creamy nuttiness, and extra salt. Once you've got your pesto, it's easy peasy from there.

​Warmed baguettes smothered in pesto, gorgeous vine tomatoes, melty pizza mozzarella, sweet balsamic reduction, and pickled hot peppers. Such a good sammie you guys! Head to the RECIPES page.

My boss gifted me a bag of her favourite tagliatelle noodles, so naturally, I had to make a banging bolognese. Tagliatelle is perfect for a meaty sauce like a good bolognese, they pair so perfectly together.

My bolognese features familiar ingredients like carrot, onion, thyme, plant-based beef, wine, broth, and milk, simmered down for up to 2 hours. The longer it cooks, the more intense and flavourful your sauce becomes. I think this sauce is one of my faves, simply because it's had so much time to intensify.

​Finished with heaps of grana padano and fresh basil, it's a classic pasta dish that's not only gorgeous when served, but absolutely delish :) Head to the RECIPES page <3

You guys know I have a serious affinity for butter beans. They're so creamy and smooth, hearty, and make the perfect base for this fun little brunch skillet I created!

First of all, I would like to address the busted egg on the right side. I want y'all to know they were cooked perfectly, but my ability to transfer them from their frying pan to serving dish is less than stellar. I ALWAYS break one and it's so irritating lol

Anyways, super simple skillet of some aromatics, butter beans, some wine, broth, and herbs / grana padano. Topped with fried eggs, green onions and parsley, grana padano, and served up with some crispy crostini. I didn't even use plates you guys! Just serve up the skillet and tuck in with your crostini! Head to the RECIPES page <3

These are just so fun you guys, and so delicious. I thought about this idea when I was considering that sometimes, a giant russet potato is super filling. So, wouldn't it be fun to have hasselback potatoes but in a more snackable size?

The prep time is obviously a bit more consuming as you're slicing 12 individual rounds in to hasselbacks. With that being said, once they're sliced up, it's a matter of seasoning and waiting until they're gloriously golden and crisp out of the oven.

What you get is a crispy, golden brown bottom, crisp ridges, and fluffy, perfectly cooked potato. These babies were so delicious you guys, I almost ate the entire tray in one go! Head to the RECIPES page.

Another pesto / tomato combination coming in as summer wraps up. These little crostini are just so snackable and delicious you guys. They're also super easy to whip up in a pinch.

Roasting the medley tomatoes intensifies their flavour and also brings out some of their gorgeous sweetness. Once they're roasted to perfection, I simply grilled up some baguette slices until golden, and gave them a garlic rub down. Some fresh pesto, a finishing grate of grana padano, and some gorgeous basil to finish.

I opted out of balsamic reduction to allow the roasted tomatoes to take center stage, but a little sweet drizzle would go perfectly! Head to the RECIPES page.

It's only 60 degrees Fahrenheit here today which is the perfect excuse to bake up these glorious jumbo shells in the oven you guys! Cool weather eats are some of the most comforting and delicious eats out there and these jumbo shells are no exception.

I stuffed the shells with a cottage cheese filling that included garlic, herbs, and a combination of grana padano & mozzarella. The sauce is a blended roasted pepper sauce that's so vibrant and tasty. 

Once everything is assembled in a dish, I topped them with pizza mozzarella and baked them until bubbly, melty, and absolutely delicious. I couldn't get enough of these and I think you guys will feel the same. Head to the RECIPES page.

As soon as I feel that welcome chill in the air, soup season has officially begun. Does it matter that it's creeping up over 80 degrees Fahrenheit today? Not at all. The season has begun and this Creamy Potato Corn Chowder is the perfect way to get in to that cozy fall feeling.

It's a rather simple chowder that really lets the focus be on the crisp, juicy corn and tender potatoes. Featuring leek & garlic for aromatics, I also added a cob of corn to the soup as it simmered to reinforce that wonderful corn flavour.

I roasted some taters for the top, but you could also just grab a bag of croutons as well. A creamy soup is just begging for something crunchy and salty on top. Head to the RECIPES page.