Perfect Smoothie Bowl

This morning, my smoothie bowl was too runny. I digress.

It was, however, delicious, and, flavour-wise, all I would alter is the amount of liquid I used.

So here’s an old photo of the same recipe with the perfect ratio.😍

Make this before the weather gets too cold!!

Berry Almond Smoothie Bowl


just enough liquid to blend

1 1/2 cups frozen cherries

1 frozen banana, chunks

1 heaping spoon almond butter

1 cup spinach

1 Tbsp cocoa powder


1. Place all ingredients in blender and blend, scraping sides as necessary. Don’t add too much liquid if you want a thick consistency!

2. Pour into a bowl and top with favourite toppings, such as granola, nut butter, fruit, nuts. Enjoy!


My Easy Sweet Potato Toasts

While I love making this breakfast, these toasts make a perfect lunch, dinner, or snack.

They are one of the recipes found in my breakfast cookbook, Cassie’s Cookery, available on the home page of my blog– but I thought I’d share it today!

Sweet Potato Toasts Five Ways


1 large sweet potato

1 egg, cooked as desired (I like mine sunny side up)

2 strawberries, chopped

1 Tbsp peanut buttet

1/2 banana, sliced

1 Cremini mushroom, sliced

1/4 avocado, mashed

nutritional yeast, salt, and pepper

1 Tbsp cocoa powder mixed with 1 Tbsp water and maple syrup or stevia

1 date, chopped

1 tsp shredded coconut

cinnamon to taste


1. First, wash and prick sweet potato. You can bake it in the oven, but I always just make mine in the microwave, on high for 5-7 minutes. Allow potato to cool.

2. Slice potato into five thin “slabs” lengthwise. Top one with a bit of avocado and egg, plus salt and pepper. On another slab, top with more avocado, and sliced mushroom and nutritional yeast. Another slab gets the cocoa mixture and strawberries. Spread another with peanut butter and top with banana. The last one gets the date, coconut, and cinnamon. Season with salt and pepper as desired. Enjoy!!

Roasted Carrots and Freekeh with Roasted Chicken

Tonight I was blessed to host my first dinner gathering at my new place to celebrate one of my dear friends’, Matteo’s, birthday.

I threw together this simple yet delicious and healthy recipe to serve everyone.

Roasted Carrots with Freekeh and Chicken

Serves 6


3 large carrots, chopped

2 Tbsp vegetable oil

1/2 onion, diced

1 tsp cumin

salt and pepper

4 large Swiss chard pieces

1 3/4 chicken broth

1 cup freekeh mixed with brown rice

1 tsp Basil

1 tsp oregano


1. Preheat oven to 425 degrees. Place carrots on large pan. Drizzle with oil. Cover with tin foil. Roast 10 mins in preheated oven.

2. Meanwhile, remove leaves from chard stems. Chop stems in 1-2 inch pieces. Place stem pieces on pan with carrots. Sprinkle with salt, and coat everything evenly. Roast, uncovered, 12 minutes.

3. Meanwhile, heat 1 Tbsp oil over medium high heat. Add onion; sauté 3 minutes. Add cumin; stir well. Add chicken broth and grains, and season with salt and pepper to taste. Bring to a boil; reduce heat. Cover and simmer, 25-30 minutes, or until all liquid is absorbed.

4. Add chard leaves; let simmer 5 minutes. Add carrot mixture and mix everything well. Season with basil and oregano. Serve with roasted chicken!

It was a simple hit amongst my friends, and I’ll definitely remember it as an easy way to elevate rice in the future!

UPDATE: Delish Homecooked Dinner, Saying Yes and Saying No, Breakfast Series

It’s been a hot minute since I’ve been on the blog!

I guess I’ve been busy living. Ive been trying to stay off social media and technology because every time I get a little taste of LIFE I’m like, This is how it’s meant to be. This is freaking GOOD.

I also realize how much more equipped I am to serve when I’m actually livin’.

I wanted to drop in to share a simple, time saving dinner recipe for you guys. Super simple, ingredients probably already in your fridge, and impressive.

Looks average, tastes gourmet!

Chicken (or Fish) and Potatoes, Vamped Up

Ingredients (for 2 servings)

1/2 Tbsp butter or margarine

1/2 yellow onion, chopped

1 1/2 c chicken broth

salt and pepper to taste

1 1/2 c uncooked corn

1 cup baby potatoes, quartered

2 tsp oil

2 tsps miso paste

For the chicken

1 Tbsp oil

2 large chicken breasts

2 cups broccoli

1 Tbsp margarine

2 tsps balsamic vinegar

salt and pepper


1. In soup pot, melt butter over medium heat. Add onion and sauté until translucent, about 5 minutes. Add remaining soup ingredients and stir. Bring to a boil; reduce heat and simmer, uncovered, about 15 minutes.

2. In medium skillet, heat oil over high heat. Add chicken and butter and cook about five minutes; flip, and cook 5 minutes more. Add broccoli and more butter if needed. Add balsamic and season to taste. Reduce heat, and sauté until chicken is done and broccoli is tender.

3. To serve, split potato mixture and chicken mixture into two portions. Drizzle with olive oil and balsamic vinegar, and serve with extra boiled corn or steamed broccoli for variety, if desired.

Finally, I guess I’ve been feeling this pressure that I can’t quite articulate. To be on it. To be the best friend and “perfect” to every person I encounter. But these feelings of needing to “measure up” in my own strength will only lead to burnout, because I can’t do it. Only He can, and I know it. So it’s time to surrender.

More than that, I count all things to be loss in view of the surpassing value of knowing Christ Jesus my Lord, for whom I have suffered the loss of all things, and count them but rubbish so that I may gain Christ Phil 3:8

Jesus, thank you for being such a loving, forgiving, always gracious Father. Your love for us blows my mind! I feel that I don’t deserve your grace, and yet You always grant it. Thank you. Show me Your peace, Lord, so that I am actually equipped to serve You and love others the way you would have me. In Jesus’ name I pray. Amen.

Sesame Ginger Salmon Salad

Food innovation will always bring me so much joy.

I hate going ordinary when it comes to cooking. Thus, this salmon salad is what I brought to a friend’s pool party last night. I came up with the dressing and loved it!

Sesame Ginger Salmon Salad


8 oz salmon

2 Tbsp red wine vinegar

1/4 c soy sauce

1 tsp grated ginger

2 tsp lime juice

2 tsp maple syrup

1/2 Tbsp smooth peanut butter

1 tsp minced garlic

1 tsp sesame oil

5 cups spinach

2 large heads broccoli, chopped

1/2 white onion, sliced

salt and pepper to taste


1. Preheat oven to 450 degrees. Line a rimmed pan with tin foil and place salmon on foil.

2. In small dish, mix vinegar, soy sauce, ginger, lime juice, maple syrup, peanut butter, garlic, and sesame oil until combined. Pour over salmon, turning to coat entirely.

3. Place tray in oven and bake about 10-15 minutes, turning salmon once.

4. Assemble spinach in a bowl. In large sauce pan, heat oil over medium high heat. Add onion and cook about five minutes. Add broccoli, salt and pepper, and sauté about 10 minutes, or until tender. Add to spinach.

5. Flake salmon into pieces and add to sauce. Serve with extra dressing if desired.

Gordon Ramsey-Inspired Tacos

My loving boyfriend got me a Gordon Ramsey cookbook for last Christmas, and I reworked one of the recipes just in time for when I sealed the deal on one of his Christmas presents– a little late ;).

I made one of the taco recipes and put my own spin on it. Here’s a photo of the filling– turned out delicious!

Black Bean Goat Cheese Tacos

Ingredients (serves one person)

1/4 onion, diced

1 tsp oil

1/4 tsp cinnamon

1/4 tsp cumin

salt and pepper

1 tsp crushed red pepper

1 clove garlic, minced

1/2 cup black beans

Handful baby spinach

1 oz goat cheese, crumbled

1 Tbsp lime juice

1/2 avocado, chopped

2 corn tortillas


1. In medium skillet, sauté onion in oil over medium high heat, about 5 minutes. Add in all spices and sauté another five minutes, or until fragrant. Add black beans and 2 Tbsp water.

2. Cover and cook over medium low heat about 10 minutes, or until beans are soft. Add spinach to the pan, and cook another 3 minutes.

3. Mash the avocado with lime juice, goat cheese, and some salt and pepper. 4. Fill each tortilla with bean mixture, avocado mixture, and extra spinach, if desired. Add meat or other fix ins as desired– I added ground turkey to mine!

My Thick Homemade Pizza

It took three tries to make perfect pizza.

Well, perfect in my opinion. I wanted to make a pizza using pizza yeast that didn’t require a rising time. Three tries and tweaks to make a dough that was thick and doughy, not underdone or overdone, yeasty and soft. And to find my favourite dairy-free toppings (although the toppings are your call)!

Here, my finalized, special pizza recipe.

Homemade Goat Cheese & Bacon Pizza


(For 1 large pizza)

1.5 c flour

1/2 package pizza yeast

2/3 cup water

1/2 tsp salt

1/2 T honey

1/2 Tbsp oil

1/2 c basil pizza sauce

1/3 cup goat cheese, crumbled

2 slices bacon, uncooked

1/2 cup chopped broccoli

salt, pepper, and oregano, to taste


1. Preheat oven to 375 degrees. In medium bowl, combine flour, yeast, and salt. Add water, honey, and oil, and stir to create a sticky dough.

2. Knead dough on a lightly floured surface, 5-10 minutes, or until smooth and springy.

3. Stretch and roll out dough to a 9inch, even circle. Spread pizza sauce over dough. Sprinkle with goat cheese, bacon bits, and broccoli.

4. Spray baking sheet with cooking spray; sprinkle with cornmeal. Place pizza over cornmeal. Bake in preheated oven about 18-20 minutes, or until edges are puffed and slightly brown.

5. Season to taste and enjoy!