Mexican Buddha Bowl

Mexican Casserole

A one pot simple dish that mixes all your favourite Mexican ingredients into a bowl of healthy flavourful deliciousness! Get ready to enjoy your Friday night with a Mexican Buddha Bowl and some Desperado!

Serves 4


1 boneless skinless chicken breast

1 avocado

1 red pepper

1 tomato

1 onion

1 lime

1 bunch of cilantro

2 tsp cumin

2 tsp chilli

2 tbsp olive oil

2 cloves garlic

salt and pepper

1/2 cup tomato sauce

1 tbsp hot sauce – if you have a habanero, chipotle, or jalapeno – Great! If not, Franks will do

sour cream (optional)


Start by boiling a pot of water, put the whole chicken breast in about 10-15 minutes till no longer pink, but not to worry we will be cooking the chicken again so it’s ok if it’s not completely done. Once done, place on a cutting board and let cool 5 minutes, shred the chicken with 2 forks.

Chop your avocado, pepper, tomato, onion, garlic and cilantro.

Put a pot on medium high heat, add your oil, garlic and onions, cumin and chilli. Once onions are soft, add the peppers, tomato and shredded chicken, cook for another 5 minutes then add the tomato sauce and S&P.

Finally finish it off with the avocado chunks, a splash of lime, bunch of cilantro, hot sauce, and an optional dollop of sour cream in each bowl.

Caprese Salad


A beautiful Italian salad, so easy to make. It probably doesn’t even need a recipe, but here is a reminder for people to not forget about the Caprese salad when you are wondering what to make for dinner parties or potlucks!

Serves 4


3 fresh tomatoes (garden picked or farm market is always preferable)

bunch of fresh basil

container of fresh mozzarella either those little balls, or the big one to make into slices

2 tbsp olive oil

2 tbsp balsamic vinegar/reduction (optional, but delicious)

salt and pepper


Slice tomatoes and mozzarella in about 1/4 inch thick slices. Layer all pretty on a wide fancy dish 🙂 (decorating is really the most fun part about this salad) drizzle over the olive oil and balsamic vinegar. Roll up the basil and chop it in slices, throw it all over the salad then add salt and pepper.

Make this salad ahead of time so the flavours marinate, serve to your impressed guests and tomato lovers!

Mussels for your Muscles


A great source of protein, vitamin B12, omega-3, and iron, while being low in saturated fats and calories are just a few reasons to have some mussels.

I know many people who are unsure about mussels, they are a shellfish and may look intimidating, but if you haven’t tried them how can you really know?

I love cooking mussels! They are simple for large groups, cheap, and always a hit! Mussels take on all the delicious flavours of the sauce you make for them – whatever that may be. I like to go for a classic white wine garlic sauce – why don’t you give them a try :)?

Serves 6


5 cloves of garlic

5 shallots or 2 large onions

3 tbsp olive oil

2 cups dry white wine

bunch of fresh parsley

6 tablespoons of butter

salt and pepper

2 diced tomatoes (fresh or canned) optional

3-4 pounds live mussels


Rinse your mussels under cold water and scrub off any beards (just as it sounds). If you see any that are open, throw them out.

In a very large pot set to medium heat, add the butter garlic and shallots (make sure not to burn butter or garlic!) add the white wine afters shallots soften. Simmer a bit, then add the mussels.

Put the lid on and set aside till mussels open, just 5 minutes! Add parsley – serve with lots of broth and fall in love with mussels!


20 Second Tartar Sauce


As long as you have mayo, lemon and garlic on your side I see no reason to be using any kind of processed dressing or tartar sauce when it can simply be made from scratch!

1/4 cup of mayo

1 tbsp lemon juice

1-2 cloves garlic

Salt and Pepper

1 tbsp green relish


Mix all ingredients together in a cute little ramekin!

Crab/Salmon/Tuna Cakes


These are extremely easy to make, and something people probably don’t think to have at home. But chances are you have all these ingredients in your kitchen.

Usually I like to have some kind of canned seafood on hand – clams, tuna, crab, I rarely have salmon because I think it’s a shame to put salmon in a can BUT, they are absolutely delicious in a salmon cake. So whatever you have, can be used! (except I wouldn’t use clams, those will be for another recipe).

I will do a portion size for just a single serving, you can probably get 4 crab cakes out of.

1 can of either crab/tuna/salmon

1/2 cup of bread crumbs (don’t have those? Use crushed Saltine crackers!)

2 green onions finely chopped

1/4 cup finely chopped red peppers

1 beaten egg

1 tbsp lemon juice

3 tbsp mayo

Salt and Pepper

Cayenne pepper

2 tbsp veggie/canola oil or butter for cooking



In large bowl combine canned seafood of your choice, bread crumbs, onion, pepper, egg, mayo, lemon juice, s&p, and cayenne pepper. Mix around, if you find it’s too wet or isn’t sticking together well add some more bread crumbs. Put in fridge for a bit to help it stay together.

Next divide into 4 balls, flatten them out a bit and fry them in the pan with oil or butter for about 3-4 minutes on each side till golden and crispy.

Serve with my 20 Second Tartar Sauce


Classic Homemade Tomato Soup


An all time favourite classic (even the tomato haters love) homemade tomato soup. This recipe was inspired by my dear grandma I refer to as Nan. She whipped up this simply delicious soup by memory in no time at all, the results – amazing. After this soup I promise you’ll never go back to canned tomato soup again.

Have I mentioned I am not really one to measure, or follow a recipe – it’s all in my head, so here it goes!

2 tbsp olive oil

4 garlic cloves minced

1 onion diced

2 stalks of celery diced

2 large carrots diced

4 cups of chicken/veggie stock

2 cans plum tomatoes/and or add fresh whole tomatoes (include green stems)

2 cups tomato juice/Clamato/V8/ or even a can of tomato soup

small bunch of fresh basil (this is what makes it!)

Salt and pepper (default)

1 tbsp sugar

1 cup of cream (optional)


Put a large pot on medium heat with olive oil. We start with what Nan called the “holy trinity” these are the foundation to almost any soup or tomato sauce: garlic, onions, celery, carrots. Cook about 10 minutes till carrots have slightly softened.

Add all the tomatoes, canned/fresh, inculding the tomato juice. Now you will add the stock – my preference is always homemade from your whole chicken bones you had the night before 😉 of course the cartons or cubes will do. Throw half of your basil leaves in, alot of pepper, some salt and simmer at least fifteen minutes.

Now you will blend the soup. If you are lucky enough to have a hand held blender great, otherwise for many years I did this in sections in a normal blender separating into another bowl.

Add some more fresh basil and your cream, adjust salt and pepper to taste, et voila!

Serve with a dollop of either plain greek yogurt or sour cream, topped with more fresh basil and enjoy.