Filling and Delicious Veggie Pasta

Yet another pasta dish! This is a delicious and quick meal you can whip up for you and your loved ones!

Heres what you’ll need:

  • a pack of penne (or any pasta of your choice)
  • salami (or prosciutto, or bacon)
  • half a red pepper
  • 1 white onion
  • 1 garlic clove
  • 1 can diced tomatoes
  • half a zucchini
  • parsley
  • baby spinach
  • bomba sauce
  • parmesan cheese

    * Your quantities will be different based on how many people you are cooking for. I made enough for 3 people.

Alright! Now take your salami, or whatever you choose to use, and on medium heat pan fry it with a little bit of olive oil. IMG_9037.JPG

From here, I added chopped up red pepper and onion.


Let that cook on medium heat until the veggies start getting softer. Once you let that cook for a while, add your can of diced tomatoes. (You can also just use sauce, but I like the flavour the tomatoes give). I also allowed the sauce until half the liquid was lifted before adding the zucchini. This prevents the zucchini from getting really mushy.


From here, I added 2 tsp of Bomba Sauce. This is a hot sauce that I find at my local grocery store. It is an Italian sauce, so if you can’t find it at your regular grocery shop, try a European food market. This is the one I use, but if you Google it there are many different brands.


Once I mixed that in, I added my cooked penne and some baby spinach. This is definitely the last thing you want to add in because it cooks within seconds. Give it a nice little mix.


And VOILA! You have a delicious dish that didn’t take much time or effort at all!


Add cheese and parsley on top and dig in!

I hope you try this and you love it!

Lots of love,



The Best Butternut Squash Soup

Hey guys! Here is a little recipe that me and my family love to make in the winter!

Its so simple, the hardest part is waiting!

What you will need:

  • a hand blender
  • a pot
  • one butternut squash
  • one sweet potato
  • one white onion
  • one tomato
  • one veggie flavour cube
  • time!

First, you will need a butternut squash, a sweet potato, a white onion and a tomato.

Cut the squash, sweet potato and onion in half and place on a baking sheet. I like to lay down foil so clean-up is easier. Drizzle some olive oil, add salt and pepper and stick in the oven at 375 degrees for about 40 minutes. You know they are ready when you can stick a fork through!

Let the veggies cool enough to touch, and then peel the skin off of the veggies. You don’t want the veggies to cool completely, because it will be more difficult to take off the skin.

Once that is done, you want to start boiling your water. I like my soup thicker, so I only fill the pot less than half way. If you like a runnier soup, you can add more water. I also like to add a veggie flavoured cube to my water, but this is optional.

Add in all the veggies to the pot and allow it to begin to boil. Once you see that the veggies are softening, take the pot off the burner.

Take your hand pureer and begin blending everything. You want to keep at this until there is no lumps or bumps.

Add some parsley on top and you’re done! A delicious soup for you and your loved ones to enjoy.

There are so many different ways to enjoy this soup, this way is just my favourite. Some things you can add are:

  • red peppers
  • cream (to make the soup thicker)
  • a red apple (makes the soup sweeter)

I hope you enjoy!

Lots of love,


Pasta Dinner for Two

Are you ever stuck on what to make for dinner? 

This pasta dish is so delicious and perfect for a quick and easy dinner idea.

First, start with an oiled pan and add two cut up pieces of chicken breast. You can cut your pieces as small or large as you’d like.

To the chicken add,

– crushed garlic
– salt and pepper to taste

Cook the chicken until just before it is fully cooked, then add in:

– about 1/2 cup of heavy cream
– 1/2 cup of grated parmesan cheese
– 2 tbsp of pesto

Mix that all together and cook until chicken is fully ready. You want to do this on low/medium heat, so it doesn’t dry out.

While that is finishing off, cook your pasta. You can use any pasta you like, but my preference is penne. I specifically buy “penne rigate” because the lines on the pasta help hold the sauce.

Once your pasta is cooked, strain it and add it to the sauce. You can add in cherry tomatoes and parsley if you like, and then just mix it all together.

And that’s it!

I hope you love this dish as much as I do.

Lots of love,


The Perfect Cheese Cake

If you share the same love for dessert as I do, then this cheesecake is a definite winner. This recipe has been in my family for years now, and has never failed us.

First thing you’ll need is a cheesecake pan. This is very important. If you do not know what they look like, here is an example, . You can find these at Walmart, Micheal’s or any home goods store near you. For this cheesecake, I usually use a 10 – 12 inch pan.


The crust is definitely one of the most personal parts of a cheesecake. There are many different ways to make the crust. This here is the easiest way (meaning you can make and use it instantly, unlike some that need to set over night) and I have come to enjoy it very much. If you’re not up to making a crust, you can always buy a pre made one.

1 1/4 cup of graham crackers

1/4 cup of sugar

1 tsp of cinnamon

7 tsp of soft unsalted butter

Once you have this all mixed together well, pour it into your pan and start moulding it to the bottom and sides. I recommend putting it in the oven (at 350 degrees) for about 5 minutes, just to get it firmed up before you put in the filling.


The best part. I’m not into a very cheesy cheesecake, so this recipe here has accomplished the perfect taste for me. I’ve made cheesecake haters into cheesecake lovers. If you like it cheesier, you can always add more Philadelphia cream cheese and you’ll be set.

You will need two bowls for this part.

Bowl One:

2 packs of Philadelphia cream cheese (the rectangle 250g)

1/2 cup of white sugar

1 tsp of vanilla extract

Mix this all together very well. To make it easier, cut the cream cheese into little cubes before trying to mix it, and make sure to take it out of the fridge just a little before hand so it’s not hard.

Bowl Two:

5 eggs.

You will need to separate the whites from the yolks. Beat the whites till fluffy. The best test for this is sticking a fork in and making sure it stands on its own.

One by one, mix the yolks into the cream cheese mixture. Make sure you beat each yolk completely before mixing in the next one.

Then, slowly start to mix in the fluffy egg whites. Make sure to do this by hand (using a mixer will take away the fluf). Once that is done, you’re ready to add your mixture to the pan.

Make sure your oven is pre-heated to 350 degrees.
If you’d like, you can put the pan into a water bath, this prevents the cracking on top of the cheese cake.
You want to leave it in the oven for at least 35 minutes. Check on it and make sure the filling seems solid. If not, keep it in there and check on it every 5 minutes.

Once the cheesecake is fully cooked, let it cool. After it is cooled, I like to add the topping. My preferences are blueberry or cherries. I usually buy the canned one, just to make life easier, plus their delicious.

And thats it! You’ve got a killer cheesecake !

Hope you, your family and friends enjoy this recipe,

Lots of love,