Christmas Cookie Dip

Looking for a last minute dessert to bring to your Christmas party this year? This Christmas cookie dip is festive, fun and delicious! It’s a great dessert to grab a quick bite of in the middle of a social gathering. If you’re tight on time, you can even buy graham crackers or fruit as a substitute for homemade sugar cookies and just make the dip!


Christmas Cookie Dip          |     Level: Easy     |     Serves: 10     |



1/3 Cup Vanilla Yogurt

1/4 Cup Cream Cheese, Softened

1/3 Cup Butter, Softened

3/4 Cup Icing Sugar

1/2 Tsp Vanilla Extract

1/4 Cup Holiday Sprinkles



Using an electric mixer, cream together the butter, cream cheese, and sugar until light and fluffy, about 2 minutes. Add in the vanilla and continue mixing for another minute. Add in the vanilla yogurt and mix until smooth and all ingredients are combined. Remove bowl from electric mixer and fold in the sprinkles (extremely gently or else the colour from the sprinkles will run).  Refrigerate for 1-2 hours before serving. Serve in your favourite holiday dish topped with more sprinkles, and with cookies or fruit for dipping. Enjoy!

For the sugar cookies, I used Martha Stewart’s Sugar Cookies recipe but used half of the ingredients instead of a full batch!

Mushroom Risotto

Isn’t there something just so comforting about a warm bowl of risotto? Mushroom risotto is one of my favourite winter dishes, it has that perfect flavour combination of wine and parmesan without it being too rich. Pair it with a glass (or two) or Pinot Grigio and you’ve got the perfect meal!


Mushroom Risotto          |     Level: Medium    |     Serves: 4     |



1 Package (about 3.5 cups) Chopped Cremini Mushrooms (or any flavourful mushroom)

4-5 Cups Chicken Broth, Heatedimg_0028

1/4 Cup Onion or Shallot, Finely Chopped

1 Clove Garlic

1.5 Cups Arborio Rice

1/2 Cup Dry White Wine

1/4 Cup Butter

1/4 Cup Olive Oil

3/4 Cup Grated Parmesan Cheese, Plus More for Topping



In a medium saucepan, heat the chicken broth over low heat. Finely chop your mushrooms, onion and garlic. In a large saucepan, sauté the mushrooms in olive oil, adding salt and pepper as desired. Remove from pan and set aside. In the same pan, heat the butter and sauté the shallots and garlic until soft, about 3 minutes. Toss in the arborio rice, stirring for about one minute. Add in the dry white wine and stir until all liquid has been absorbed. Add in about 1/2 cup of the heated broth, stir until all liquid has been absorbed. Continue adding warm broth at 1/2 cup intervals until risotto stops absorbing the liquid and is al dente, or desired consistency. Remove from heat and stir in the mushrooms and parmesan cheese. Serve warm and garnished with more parmesan if desired. Enjoy!







Gorgonzola Baked Pears

Looking for that perfect holiday appetizer to serve your guests this season? Well these gorgonzola baked pears will not only look beautiful on your table, but they are easy to make and SO delicious. I personally love stuffing these babies with smoked gorgonzola instead of regular, giving this appetizer (or dessert!) that extra burst of flavour. However, if that flavour combination is not for you, you can use any desired soft cheese in its place!


Gorgonzola Baked Pears         |     Level: Easy     |     Serves: 4     |



2 Pears (I prefer Bosc pears, but you can use your personal favourite)

1 Tbsp Honeyimg_8934

Smoked Gorgonzola (Or Preferred Soft Cheese)

4 Sprigs of Thyme

Walnuts (Optional for Garnish)


Tip: Use pears that are ripe, but not too soft.



Preheat the oven to 400ºF. Wash and slice your pears in half lengthwise. Using a spoon or melon baller, scoop out the middle of each pear. Place the pears face up on a baking sheet lined with aluminum foil. Drizzle pears with honey and place the thyme on top. Bake for about 15 minutes, or until pears are soft and you can insert a fork through them. Add gorgonzola into the centre of each pear and top with walnuts if desired. Serve warm and enjoy!



Matcha Energy Balls

Need that extra kick to get you through the day? These matcha energy balls are packed with caffeine and protein to help you with those long work afternoons. Made out of only 5 ingredients and so easy to make, you simply cannot go wrong with this recipe!


Matcha Energy Balls          |          Level: Easy          |          Serves: 8-10         |



1 TBSP Match Green Tea Powder

4 TBSP Vanilla Whey Protein Powder

3 TBSP Coconut Oil

1 TBSP Honey

1 Cup Unsweetened Shredded Coconut



Combine all ingredients in a medium bowl using your hands until everything starts to stick together. Grab a small handful of the “dough” and roll it firmly with your hands, making sure all ingredients are packed together and form a ball. If the dough is too dry, add a little bit more coconut oil. Repeat until you’ve used up all the dough and you’ve got 8-10 energy balls. Enjoy all week long!

Banana Cinnabun Oatmeal

Who doesn’t love bananas and cinnamon buns? Combine the two together for a healthy breakfast and it’s a match made in heaven! It’s a great healthy alternative for when you’re craving that good stuff but trying to slim down at the same time.


Banana Cinnabun Oatmeal          |     Level: Easy     |     Serves: 1     |



1/2 Cup Plain Oatmeal

1 Cup Milk

1/2 Ripe Banana

1/2 Tsp Cinnamon

1/2 Tbsp Chia Seeds

Pinch of Salt

1 Tbsp Brown Sugar

2 Tbsp Vanilla Yogurt

Shaved Coconut

Tip: You can use your preferred milk such as almond or soy milk instead!



In a small saucepan, bring milk to a simmer over medium heat. Turn heat down to low and add the mashed banana, oats, cinnamon, pinch of salt and chia seeds. Cook for about 4-5 minutes, until oats are soft. Remove from heat and serve in your favourite breakfast bowl topped with brown sugar, shaved coconut and vanilla yogurt. Enjoy!

Tip: Add sliced bananas on the top for a little something extra!


Apple Butter

Wondering what to do with all of those apples you just picked? Throw them into a slow cooker and make delicious apple butter! You can spread it on toast, dip your fruit into it or simply eat it with a spoon (no one’s judging here). It’s so simple to make, all you have to do is throw your ingredients into the slow cooker and let it cook! It also leaves a delicious smell wafting through your house.


Apple Butter          |     Level: Easy     |     Serves: 1 Tub     |



30 Apples

2 Cups Sugar

2 Tsp Cinnamon

1/4 Tsp Cloves

Pinch of Salt



Peel and slice the apples. Place them into the slow cooker with the cinnamon, cloves and salt. Stir everything together until evenly mixed. Place the lid on the slow cooker and cook on high for one hour. Turn heat down to low and cook for 11 hours, until apples have lost their shape and turned into a thick jam. Take cover off and cook on high for one more hour. Whisk until smooth, let cool and serve as desired!

Tip: You can even store the butter in airtight containers or jars and freeze for later!


Recipe adapted from genius kitchen crock pot apple butter recipe.

Fish Tacos

Who doesn’t love tacos!? Personally, fish tacos are my favourite kind of taco, simply because they’re so much lighter than beef tacos (which means you can eat more of them). They’re also a healthier alternative to beef tacos and the perfect substitute for non-meat lovers. I serve mine with a huge dollop of guacamole on the top (recipe below),   since you can never have too much guac!


Fish Tacos          |     Level: Easy     |     Serves: 2     |




2 Filets of Cod (or Haddock)

1 Tbsp Olive Oil

Salt and Pepper to Taste

1/2 Lime


1 Avocado

1 Clove of Garlic

1/2 Lime

Salt and Pepper to Taste


2-4 Soft Tortillas

Corn Niblets

Shredded Purple Cabbage

Shredded Cheddar Cheese

Sliced Jalapeños

Chopped Tomato

Sour Cream


Chopped Cilantro (Optional)



Prepare all of your topping ingredients first by chopping the tomato, jalapeños, cilantro and shredding the purple cabbage and cheddar cheese. Next, begin making your guacamole by mincing the garlic. Place it in a small bowl with sliced avocado and juice from 1/2 of a lime. Mash everything together until smooth and season with salt and pepper to taste, set aside. In a medium frying pan, heat 1 Tbsp olive oil. Brush your fish filets with olive oil and sprinkle with salt and pepper, then place them in the pan. Let fry for about 4 minutes, flip them over and fry for another 4 minutes, until both sides are lightly browned. Remove from frying pan and drizzle with lime juice. Assemble your tacos with the toppings you like (above ingredients are suggestions only). Enjoy!

Tip: If you want to spice up your tacos, mix together some chili powder, cumin, paprika & cayenne and sprinkle it over the fish while cooking!



Zucchini Fries

The best part about these zucchini “fries”? They’re baked, not fried, making them a delicious healthy appetizer or accompaniment for any meal. While you may get your hands quite messy making these, they’re easy to make, require minimal ingredients and are incredibly tasty. Serve them with marinara sauce for dipping as the perfect compliment!


Zucchini Fries         |     Level: Easy     |     Serves: 4     |



2 Large Zucchini

2 Eggs

1 1/2 Cups Bread Crumbs

1/2 Cup Shredded Parmesan

Salt and Pepper to Taste

Marinara Sauce for Dipping



Preheat your oven to 425°F and line a baking sheet with aluminum foil. Cut the zucchini in half and then lengthwise, making small sticks. In a small bowl, scramble the two eggs together. On a large plate, mix together the bread crumbs and parmesan. Begin breading the zucchini fries by dipping one into the egg mixture until it’s fully covered, then roll it onto the bread crumb mixture until all sides are covered in bread crumbs. Place the fry on the baking sheet and repeat with the next zucchini stick until all are done. Bake for 20-22 minutes, turning once halfway through cooking time, until fries are golden brown. Serve hot out of the oven with marinara sauce and enjoy!

Tip: Add some cajun spices to the bread crumb mixture to spice them up!

Mini Apple Crumble Cheesecakes

Looking for the perfect fall recipe? Well you’ve stumbled upon it! The added ginger and cinnamon gives a nice twist to the classic cheesecake filling, and the apple crumble on top perfectly completes this fall recipe. You can make this recipe into a full sized cheesecake or make mini ones (like I did) which makes it easier to serve at dinner parties  or share with your friends!


Mini Apple Crumble Cheesecakes          |     Level: Medium     |     Serves: 14-16     |



Graham Bottom:

1 Cup Graham Cracker Crumbsimg_6423

1 Cup Oats

1/4 Cup Brown Sugar

1/2 Cup Melted Butter


2 8oz Packages Cream Cheese, Softened

1/4 Cup Brown Sugar

1/4 Cup White Sugar

2 Tsp Vanilla

1/8 Tsp Ginger

1/2 Tsp Cinnamonimg_6424-1

2 Tbsp Corn Starch

Apple Crumble Topping:

2 Large Apples

1/2 Cup Oats

1/4 Cup Flour

1/4 Cup Brown Sugar + 2 Tbsp

1/2 Tsp Cinnamon

2 Tbsp Coconut Oil (or Butter)



Preheat oven to 350°F. Prepare your muffin tin with 14-16 muffin liners. In a small bowl, combine the graham cracker crumbs, oats, brown sugar and melted butter. Press about a spoonful into the bottom of each muffin liner and bake for 5 minutes. Meanwhile, prepare your apple mixture by peeling, coring and finely chopping the apples. Place them in a bowl with the cinnamon and 2 tbsp brown sugar, stir until evenly coated. In another bowl, mix together the rest of your crumble ingredients until it resembles loose crumbs. Set aside, and using an electric mixer cream together the cream cheese, brown sugar, white sugar, vanilla, ginger, cinnamon and corn starch until smooth. Poor about a spoonful of the cheesecake mixture on top of your graham crust, leaving enough room for the apples and crumble topping. Gently layer the apple mixture on top of the cheesecake and top with crumble. Bake for 30 minutes, remove from oven and allow to cool completely before storing them in the fridge overnight. Enjoy!




Recipe adapted from Cake’s Cottage caramel apple crisp cheesecake.

Salmon Salad Bites

This is the perfect low-carb appetizer to make with your salmon leftovers! So easy to whip together, so delicious and pretty enough to serve to any dinner guest. I like to serve mine on thinly sliced cucumber rounds, but if you prefer the carb option you can serve it on crackers instead!


Salmon Salad Bites          |     Level: Easy     |     Serves: 4     |



1 Salmon Filet

Salt and Pepper

1/4 Cup Mayo

2 Celery Sticks, Chopped

2 Tsp Freshly Squeezed lemon Juice

Mrs Dash (Or Your Preferred Seasoning, such as Old Bay)

1 Cucumber

Chopped Fresh Dill (If Desired)



Preheat oven to 450°F. Place salmon filet on a baking pan lined with aluminum foil and season with salt and pepper. Bake for 12 to 15 minutes, remove from oven and allow to completely cool in the fridge.

Tip: Skip these steps if you’re using leftover salmon!

Remove salmon from skin, making sure there are no bones. Chop or mash the salmon and place it in a bowl with the mayo, lemon juice, finely chopped celery and Mrs Dash (or preferred seasoning). Mix until well combined. Wash and thinly slice the cucumber. Lay the cucumber rounds on a plate and place a spoonful of salmon salad on top of each one. Serve topped with fresh dill if desired!