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.

Blueberry lemon zest scones


Servings: 5-10 scones
15 min prep
15-20 min baking

2 cups flour
2 tsp baking powder
pinch of salt
1 large egg
2 tsp vanilla
Handful of dehydrated blueberries
1/3 cup of raw sugar, (more if you like)
6 tablespoons of chilled cubed butter
1/2 cup heavy whipping
about 1 cup brown sugar
1 lemon

Preheat oven to 375 degree’s F

Sift dry ingredients together, then add in cubed butter. Squeeze butter with flour mix with your hands, but very gently! Whisk in eggs, whipping cream, and vanilla. Then add salt, sugar, blueberries, and lemon juice.

Then place on a board with flour sprinkled so the dough will not stick on the board. Knead the dough for a few min then roll into two balls and flat’n out. Cut into triangles and place in a skillet. Make sure your skillet has butter, or coconut oil, or pam all over it before placing the triangles. Sprinkle zest on the triangles after you have placed them in a skillet.

Bake for 15-20 min, or until golden brown!



Chocolate chip banana greek yogurt muffins


Servings: 10-16 muffins
10 min prep
15-20 min baking

2 1/4 cup flour
about 1 cup brown sugar
1/2 tsp baking soda
1 1/2 tsp baking powder
pinch of salt
2 eggs
1  1/2 tsp vanilla
1 cups chocolate
2-3 mashed bananas
1 cup greek yogurt
4 tablespoons soft butter

Preheat your oven to 350 f.

In one bowl mix flour, baking powder, and baking soda. In another bowl mix butter and sugar and whisk it. Then add mash bananas, green yogurt, eggs, and vanilla. Finally add chocolate chips and mix.

Scoop into muffin tins after lining them. Then put in the oven for 15-20 min!



Bowls on Bowls on Bowls

This year has been absolutely insane already, and I am so thankful! I knew 2017 was going to be a year of change and new beginnings. I have been needing to start everyday with a healthy breakfast full of energy! I keep finding different ways to make my bowls special, like preparing protein balls to add the chocolate sweetness I need. And pre made granola ( I will post the recipe) I also put my strawberries or raspberries in a pot and melt down to jam to bring out the flavours!

I would love to see any bowls you make or eat! please tag me on Instagram to share!