Roasted sauce

This is my OBSESSION lately. I love making my own tomato sauce and keeping it in the fridge for the week, easy and quick to grab and add to my zoodles, or any veg.

Servings: 1 jar
3-4 hours

5-10 juicy tomatoes
5-10 garlic cloves (depending how much garlic you like)
2 tablespoon of salt
3 tablespoons of olive oil
2 tablespoons of crushed black pepper
2 tablespoons of garlic powder
1 tablespoon of chili flakes
1 small white onion
5-10 mushrooms (up to you)
1 1/2 tablespoons balsamic vinegar

Preheat your oven to 200

chop all your veg roughly into halves, and cut the onions into strips to break apart. Lay all your veg on a baking sheet and pour your olive oil, balsamic vinegar, salt, pepper, garlic powder, and chili flakes all over. Make sure every veg is covered completely with your oil and seasonings.

Roast your veg for 3-4 hours. Keep checking on your onions make sure they do not burn. Sometimes I take the onions and mushroom out first, then tomatoes, and then I let the garlic finish up and remove when golden brown!

I then blend all my ingredients in a food processor, or nutribullet or blender, whatever you have! Then store in the fridge until you use!

When I use my sauce I pour in a can of chopped tomatoes to the sauce pan to add extra flavour!



Servings: 2-3 people
20-25 min prep

Use roasted sauce (recipe in next post)
Use 3-4 strips of lasagne noodles
1 tablespoon of salt
2 tablespoons of olive oil
ground beef
1/2 stick of butter (more or less depending on you)
1/2 tablespoon of chili flakes
1 can of chopped tomatoes
1/2 tablespoon of dry basil, and a handful of fresh basil
parmesan cheese (as much as you like)
1/2 tablespoon of pepper
1 container of fresh ricotta cheese
1 container of fresh mozzarella

Preheat your oven to 350

In a large sauce pan add olive oil, ground beef, and season with salt, pepper, and garlic powder. Then remove meat and clean off the liquid from the pan. Then add butter, your roasted sauce, can of chopped tomatoes, cooked beef, and dried basil. Let that simmer as long as possible.

Add your lasagne noodles to a boiling pot of water. Make sure you have lots of olive oil and salt in your water so the noodles don’t stick together. Cook for about 5-10 min.

Then in a baking dish about 12 x 9 or however big you need your dish to fit your lasagne, start building your lasagne. Add a drizzle of olive oil to coat the bottom then enough sauce to coat the bottom, not to much though. Then layer noodles to cover the sauce, and add your ricotta and parmesan and repeat. Sauce, noodles, cheese, sauce, noodles, cheese. Do it 3-4 layers depending on for how many people will be eating. The final layer should be cheese, and thats when I add only my mozzarella will a drizzle of olive oil. Bake for 15-20 min so the cheese melts.

When you take out of the oven each slice should get parmesan and fresh basil (:


Spaghetti with zucchini

Servings: 2-3 people
15-20 min prep

Use roasted sauce (recipe in next post)
Use half a box of spaghetti noodles (more if needed)
1 tablespoon of salt
2 tablespoons of olive oil
1 large zucchini
1/2 stick of butter (more or less depending on you)
1/2 tablespoon of chili flakes
1 can of chopped tomatoes
1/2 tablespoon of dry basil, and a handful of fresh basil
parmesan cheese


Have a pot of water boiling with salt and olive oil in it.

In a sauce pan add your roasted sauce, and chopped tomatoes, dried basil, and butter. Let that simmer for as long as possible on low heat to let the flavours marinate. In another small sauce pan add butter or olive oil and your chopped zucchini, and sprinkle salt, pepper, and chili flakes on top. Cook until golden brown then remove from the pan and set aside. Cook your noodles for about 5-10 min then drain.

In a bowl combine your noodles, sauce, and zucchini. Then for garnish add fresh basil and parmesan cheese. (:

This is my go to spaghetti when you have little time to cook and extra sauce in your fridge. I use this sauce with zucchini noodles and my lasagne too!


Strawberry frozen yogurt



Servings: 1/2-1 quart
10 min prep

4 cups of frozen strawberries
2 tablespoons of raw organic honey
1 tablespoon lemon juice
1/2 cup of greek yogurt

Blend all ingredients in a food processor until creamy and smooth. Put back in the fridge to become an ice cream texture then enjoy!

(: You can also use any fruit. I will be making a mango frozen yogurt soon.

Chewy bars!

Servings: 6-8 bars
15-20 min prep

3 cups oats
2 tablespoons of melted butter
2 tablespoons coconut sugar
1 tablespoon maple syrup
1/3 cup raw organic honey
1/2 tablespoon vanilla extract
1/2 tablespoon of cinnamon
pinch of nutmeg
1/2 cup of any dried fruit of your liking (I used dehydrated cranberries)
1/2-1 cup dark chocolate chips (depending how much chocolate you like)
1/2 cup of any nuts of your choice (I like almonds or pecans)

Preheat oven to 350

Toast your oats on a baking pan for 15 min, stirring them half way through so they do not burn. While the oats are toasting, put the butter, sugar, honey, maple syrup, vanilla, cinnamon and nutmeg in a pan on low heat and slowly melt and combine flavours.

Make sure your sauce does not burn!

Then pull the oats out, pour into a bowl, and pour the liquid mixture, and all your lovely extra’s (nuts, fruits, chocolate) then stir until completely combined in a bowl and all oats are coated evenly. Place parchment paper in a 9×9 baking tin, making sure you have enough parchment paper left to fold over the oats. Then pour your oat mixture in the baking tin and flaten as much as possible. Then cover with the remaining parchment paper and flaten. Set granola bars aside in a cool place for an hour then you can slice into bars and enjoy! (you may freeze to make them cool faster, I usually make mine the night before)


Amsterdam, Netherlands 2015






I still remember the jittery, exciting feelings I had when I booked my ticket to Amsterdam. What an intense thrill that sent a chill down my spine with anticipation as I hit “purchase”! I could not wait to be in a city that is so free and liberating and that is so famous for food and fun. I’d heard stories of the myriad of bikes scattered about, the many different eclectic pubs you can find, and all the interesting people. When I arrived, my expectations were blown away! I felt as though I’d conquered one of my goals, crossing a big item off my bucket list. The weather was perfect the entire trip until the last day when it started pouring rain, but rain is no reason to stay inside when you’re in Amsterdam! The food, as expected, was absolutely incredible, unlike anything I had ever tried! The people were even more interesting. I just couldn’t get enough of them. I met a lot of fellow foodies who share the same passion for food as I do and I found so many great places to eat! Amsterdam truly influenced me and my cooking and I’m excited to incorporate Amsterdam’s quirky flare into recipes for you! I can’t wait to return and keep blogging about all the amazing food and inspiration Amsterdam has to offer!



Servings: 2 cups of hummus

1 can of chickpeas
2 tablespoons of lemon juice
1/2 cup of olive oil, may need more
1-3 garlic cloves, depending how much spice you like
1/3 cups of tahini
add salt after

I usually add roasted red peppers, and to make those I roast half a red pepper over the stove till theres a yummy black coating on the outside, then you scrap the char off and blend them and add them to your hummus mix. Or if you want caramelized onions, I sauté half an onion in a pan with olive oil and honey with some salt on low heat until the onions are brown and gooey! Then blend them up with your hummus.