Loaded Greek Hummus

Hummus loaded with tomatoes, cucumber, olives and feta - the perfect combination for a delicious healthy snack!


So it’s Friday and I don’t know about you but I love Friday nights that involve lots of snacks and a movie or two. That's where this extra yummy greek salad topped hummus comes in.

I mean seriously, who doesn’t love hummus? It's healthy, delicious, and easily pairs with so many different flavours. While it’s super easy to pick up tasty hummus from the grocery store it is also just as easy to make your own - all you need are a couple of cans of chickpeas, lemon, olive oil, garlic and cumin - most of which you probably already have in your pantry. Throw it all together in your food processor or blender and all of the work is done for you.

Now, while I did say you can just throw the chickpeas right into the food processor directly from the can I do recommend spending a few extra minutes and removing the skins. It makes for more of a smooth textured hummus which I think it totally worth it.

I also love cooking the garlic in the oil for a few minutes as well to not only flavour the oil but to also take away the raw garlic bite and mellow it out.

So the one piece of advice that I have for you on this beautiful sunny Friday - serve this for dinner tonight with some veggies and grilled pita - your family will thank you!


prep time 30 minutes

blend time 5 minutes

total time 35 minutes

servings 4 - 6


2 cans of chickpeas (preferably low sodium)

1/4 tsp cumin

4 cloves of garlic

2 tbsp olive oil

1.5 tsp salt

2.5 tbsp lemon juice

1/4 cup water

1/3 cup cherry tomatoes halved or quartered

1/3 cup cucumbers finely diced

1 tbsp red onion finely diced

2 tbsp crumbled feta

3 tbsp sliced kalamata olives


In a small saucepan place olive oil and whole garlic cloves and cook over medium heat for 3 minutes or until garlic is lightly browned.

Drain the cans of chickpeas into a colander and rinse then remove the skins by pinching between your thumb and index finger. Once all of the skins have been removed place the chickpeas in a food processor or blender along with cumin, salt, lemon juice, olive oil and garlic cloves. Blend on high for 3-4 minutes adding in water as needed until hummus is smooth then scoop your hummus into a bowl or onto a serving tray.

In a small bowl combine tomatoes, cucumber, red onion, feta and olives - stir to combine. Pour the vegetable mixture over the hummus and serve with vegetables and pita bread.


The Best Guacamole Ever

This is the best guacamole ever!!! The addition of frying the garlic gives a depth of flavour that really mellows out the usual raw garlic flavour.


Alright, last Super Bowl post. Do you guys have your parties all planned, or are you one of the lucky ones that get to go to someone else house and enjoy their treats? Now, if you are heading somewhere else and you need to bring something to add to the party this guacamole is the perfect addition to any table.

So, the one problem with guacamole is with it turning brown right? It can change from such a bright vibrant green to an unappetizing hue is no time at all, but I have the best trick to keep it nice and bright until your ready to serve.

Once your guacamole is prepared put it into a plastic container and smooth out the top with the back of a spoon or a spatula. Then using room temperature water pour carefully over your guac so that you have about 1 inch covering the entire surface, store in the refrigerator..

Once you are ready to serve pour off the water and stir. Due to the density of the avocado the water will not be absorbed into your dip so it won’t change the flavour or texture. So now you won’t have to serve or eat brown guac again! And if for some reason you don’t finish the entire bowl (which is highly unlikely), just repeat with fresh water and save for later!


prep time 10 minutes

cook time 4 minutes

total time 14 minutes

servings 4 - 6


4 small avocados

4 large cloves of garlic thinly sliced

1 tbsp olive oil

1 shallot

1/4 cup cilantro

1/2 lemon

1/2 tsp salt


In a frying pan heat olive oil then add very thinly sliced garlic. Cook over medium heat for 2-4 minutes or until garlic is browned. Be sure to stir constantly so garlic does not burn. Pour into a medium-sized bowl.

Carefully slice each avocado in half and remove pits. Scoop the flesh of the avocado into the bowl with the garlic then add finely chopped shallot, chopped cilantro, lemon juice and salt. Mash together with a fork or a potato masher and stir until well combined. Taste and add more salt as needed.


Loaded Tater Tots

A fun take on traditional nachos. Switch things up with this crowd pleaser that is perfect for your Super Bowl Party!

loaded tots.jpeg

Ok, so as much as I love nachos I really love tater tot nachos! Now, of course, you can always cheat and use that lovely cheese that comes in a jar, but let’s be honest, nothing beat homemade cheese sauce with real cheese, none of that fake stuff.

So there are a couple of key things that you need to make sure of a couple of things.

1 - Make sure you have very crispy tots

2 - Serve immediately, tots sitting in cheese sauce, while still delicious, no longer crispy:)

So basically there you go, just keep your tots crispy and your good to go! So go ahead and switch things up this weekend, no one will even miss the nachos.


prep time 15 minutes

cook time 40 hour

total time 55 minutes

servings 4 - 6


1 bag of tater tots (800 grams)

1/2 pkg ground beef

1/2 pkg taco seasoning

1/4 cup finely chopped onion

1/2 jalapeno

2 tbsp butter

3 cloves garlic

1.5 tbsp flour

1 cup half & half

1/4 cup salsa

1 cup Mexican blend cheese

1/4 cup cilantro + more to garnish

1/8 tsp chili powder

juice of 1/2 a lemon

salt to taste

2 tomatos


Preheat oven to 400. Lay tater tots on a baking sheet in a single layer and bake for 20-25 minutes flipping halfway so that all sides are crispy.

While tots are cooking in a frying pan cook ground beef until browned and slightly crispy. Add taco seasoning and 1/2 cup of water. Stir until well combined the cook until all of your water is evaporated. Set aside.

In a medium-sized saucepan melt butter and add in finely chopped onion and cook until translucent. Add in minced garlic and finely chopped jalapeño. Cook for 1 minute. Add in flour and using a whisk ensure butter and flour are fully combined. Slowly add in half + half whisking so that you have no lumps. Add in cheese and allow to fully melt. Add your salsa, cilantro, juice of 1/2 a lemon, chili powder and season with salt.

In a baking dish assemble your loaded tots. Start with your tater tots, drizzle with cheese sauce then top with taco beef, chopped tomatoes and cilantro. Serve immediately.


Spinach Stuffed Pretzel Buns

The wonderful combination of spinach dip and pretzel bites. It’s the perfect twist on a classic!


Ok, so when you think about your food table at any party you need to have something that will fill up your guests while still being fun! These spinach stuffed pretzel buns are perfect because they are basically filled with spinach dip but are also like a great little sandwich.

So I don’t know about you but I really love spinach dip, it’s one of the foods that immediately bring me right back to my childhood. We would only have it when we were having a party which is why it was first on my list when I was thinking about Super Bowl snacks!

Now while these are a little bit involved to make you can certainly make up your filling in advance. They are best served hot out of the oven, but if you need to make them in advance just be sure to allow them to fully cool before storing in the fridge then when you're ready to serve reheat at 350 for 15 minutes.


prep time 1 hour 45 minutes

cook time 15 hour

total time 2 hours

servings 18 - 24


1/2 cup warm water

2 tbsp sugar

2 1/4 active dry yeast

1 cup light beer (room temperature)

1/2 cup butter

1 1/2 tsp salt

4 1/2 cups flour

2/3 cup baking soda (for boiling)

1 egg

coarse sea salt


In the bowl of your stand mixer combine warm water, sugar and yeast. Allow to sit for 10 minutes until yeast is foamy. To the yeast add your room temperature beer, melted butter, salt and flour. Combine using your dough hook until it forms a dough (approx. 3-4 minutes). Remove from your bowl, form into a ball and place in a greased bowl. Cover with a towel and allow to rise for 1 hour.

One your dough has risen cut off chunks of dough that are about 1.5 inches big. Flatten the dough in the palm of your hand, add a large tablespoon of your filling then pull sides of the dough together and press together until it is well sealed. Repeat with remaining dough.

Preheat oven to 425. Fill a large pot halfway with water and bring to a boil. Once boiling add in baking soda a few tablespoons at a time as it will bubble up.

Carefully add in each 3-4 buns at a time and allow to boil for 40 seconds flipping over halfway. Using a slotted spoon remove from the boiling water and place on a parchment-lined baking sheet. Continue until all of your buns have been boiled.

In a small bowl whisk 1 egg then brush the top of each bun then liberally sprinkle with coarse sea salt and bake for 15-18 minutes or until buns are golden brown. Serve immediately.

Spinach Filling

1 pkg frozen spinach

1 cup sour cream

1 cup mayo

1 pkg hearty vegetable dry soup mix

1 can water chestnuts

Cook spinach according to the directions on the package then drain well. In a medium-sized bowl combine sour cream, mayo, soup mix and chopped water chestnuts. Add in cooked spinach and stir until well combined.