Banana Chai Smoothie Bowl with Almonds + Blueberries

Nothing is better on a warm summer morning than a smoothie bowl! Blend up this perfect combination of chai spice, bananas and vanilla then top with sweet + crunch fixings for the most perfect way to start the day!


Smoothie bowls - are they something that you are familiar with? They are one of those things that seem to be popping up everywhere and are almost always picture perfect!

Now for me, these bowls became a big part of my life when my parents opened an Acai Smoothie Bowl Food Truck. We taste-tested many many variations until they came up with the perfect combination for the smoothie base and topping combinations! Needless to say, even when we are not in taste testing mode I still tend to eat a smoothie bowl or two when I visit them.

So after my visit last week I knew that I needed to make a bowl of my own. Now, of course, I can't give away their secret recipe so I have gone in a completely different direction and do a straight banana base rather than berries and Acai.

For me, the flavours that go particularity well with banana are warm spices - aka cinnamon, cloves, nutmeg or…. Chai Spice! If you're going to use warm spices in your base the toppings you choose need to complement and not compete. Blueberries, almonds, coconut, almond butter and the perfect options as all of those flavours are mellow enough to not overpower the chai but rather enhance it perfectly.

So whip up your own Insta-worthy bowl tomorrow morning, though consider this a warning, your friends may all be requesting their own bowls once they see your creation!


prep time 10 minutes

blend time 5

total time 15 minutes

servings 1 - 2


2 large or 3 medium frozen bananas

1 1/2 tsp chai spice

1 tsp vanilla

1/2 coconut milk

1/2 cup coconut

1/2 cup granola

1/2 cup blueberries

4 tbsp almonds shavings

4 tbsp almond butter

drizzle of honey (optional)


In your vitamix or high powered blender combine frozen bananas, cinnamon, vanilla and coconut milk. Blend until smooth and no chunks remain.

Divide blended banana between 2 bowls and top with granola, blueberries, almond shavings and almond butter. Drizzle with honey for added sweetness.


Coconut Jalapeño Margarita

It’s almost Happy Margarita Day - aka Cinco De Mayo - so make yourself a cocktail and enjoy the weekend!


Margaritas - one of the first cocktails I ever ordered in a restaurant and let’s just say it was not love at first sip! It was margarita Monday many many years ago at Earls and so ordering a margarita just seemed like a good idea. Everyone else ordered strawberry or mango but not me, I went all in with a classic lime margarita on the rocks - needless to say, I had no idea what I was ordering.

Let’s just say the first challenge was the salt - I assumed it was going to be sugar so that was an unfortunate surprise; secondly, it wasn’t sweet, fruity, or slushy like the other ones. I took 1 sip and I was done.

Fast forward many many years later and margaritas are now one of my go-to drinks, especially on vacation. Maybe it’s my old age but the tart lemon with a hint of sweet is now right up my ally and the fruity slushy drinks are long behind me.

Now while I love a classic lime margarita I also like a good switch up so this coconut jalapeño combo is right up my ally. Plus there are so many great coconut sparkling waters that are sugar-free that making this drink is a breeze. You can also give your drink an extra spicy kick if you take some time and make a jalapeño tequila. It’s so easy and only takes a few days. Just pour your tequila into a jar and add jalapeño slices. This will really give your tequila a great flavour, but if you don't have time you can always just let your jalapeños rest in the tequila for 10 minutes or so. The flavour won’t be as strong but it still works!

So if your celebrating Cinco De Mayo this weekend make sure you celebrate with one of these spicy coconut treats, your adult self will love it!


prep time 15 minutes

total time 15 minutes

servings 1


1.5 oz tequila

.5 oz Cointreau

4 oz freshly squeezed lime juice

4 slices of jalapeño

coarse salt

coconut sparkling water (sugar free)

1 lime wedge



Run the lime wedge around the rim of your cocktail glass then dip the glass in coarse salt. To the glass add in jalapeño slices and tequila and let sit for 10 minutes to allow the jalapeño to infuse the vodka.

To the glass add Cointreau, lime juice and ice then stir and top with coconut sparkling water - serve immediately.


Coconut Carrot Cake Scones

Easter is coming and brunch needs to be served so why not treat your family to delicious coconut carrot cake scones.


Easter is coming up so quickly I can’t even believe it! It’s the time of year for pastel coloured eggs, tulips and daffodils. The thing about Easter that makes it so much fun to host/cook for is that it’s also spring and fresh flavours really are key! Plus, it’s been a few months since Christmas so you're ready for another big family holiday!

For me, Easter is also a really great time to experiment with new recipes. Thanksgiving and Christmas are for the classics, Easter is time to be new and inventive - plus can we talk about decor! A couple of years ago I found these great stone bunnies that were perfect centrepieces and now are doing double duty as decor in my guest room.

So now onto these scones. If you haven’t already noticed I LOVE scones. To me, they feel more special than muffins yet are honestly just as easy. And honestly carrot cake - who doesn’t love it slathered with cream cheese frosting. These scones give you all of those classic flavours for breakfast, because who doesn't want to kick off a big day of yummy food with dessert for breakfast!


prep time 45 minutes

cook time 20 minutes

total time 65 minutes

servings 12 small or 8 large scones


2 3/4 cup flour

1/3 cup white sugar

1 tbsp baking powder

1 tbsp pumpkin spice

3/4 tsp salt

1/2 tsp baking soda

1/2 cup butter cubed

3/4 cup shredded carrots

3/4 cup unsweetened shredded coconut

3/4 cup milk

1 tsp vanilla

1 egg


In the bowl of your stand mixer combine flour, sugar, baking powder, pumpkin spice, salt and baking soda and stir to combine. Add in cubed butter and using the paddle attachment turn onto low the butter to combine with the flour.

Add in shredded carrots, coconut, milk, vanilla and egg and blend on low until dough comes together. Separate into 2 balls and place on a parchment-lined baking sheet. Lightly flour the top of each ball and lightly press down until dough is 1 inch thick. Using a knife cut each circle in half then each half in thirds then pull each triangle apart slightly so that they are not touching. Place in freezer for 30 minutes.

Preheat oven to 400. Remove from the freezer then brush with heavy cream then bake for 15-20 minutes or until lightly browned. Remove from the oven and place on a cooling rack to cool completely before icing.

Cream Cheese Icing

1/2 cup cream cheese

1/2 cup icing sugar

1 tsp vanilla

3-4 tbsp heavy cream

In a small bowl combine all ingredients and whisk to combine. Drizzle over scones then serve immediately.


Chewy Coconut Macaroons

These chewy cookies are a perfect little coconut treats!


So do you know the difference between macarons and macaroons? Firstly, macarons are meringue based and macaroons are a coconut base. Now while they are very different cookies they both are flourless and a great option for your gluten-free or gluten sensitive friends. The other major difference is that macarons are time-consuming and take a certain flair, while macaroons are quick and easy.

Often these macaroons have condensed milk but this version uses whipped egg whites which lightens them up and save on the extra calories.

These would also be really great dipped or drizzled with chocolate, kinda like those yummy chocolate coconut cookies from my childhood. Do you guys remember those? I haven’t had this in years but they were a staple at my grandparent's house. Between those and the pink wafer cookies, we were never without something yummy to snack on. So if those cookies were also a part of your childhood I guarantee you will love these just as much! So go ahead and whip up a batch of these today!


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 12 cookies


2 egg whites at room temperature

1/3 cup white sugar

1 tsp vanilla extract

1/4 tsp salt

2 cups unsweetened coconut


Preheat oven to 325. In the bowl of your stand mixer beat egg whites until they form stiff peaks and are no longer runny. Slowly add in white sugar beating as you add until it is completely incorporated then add in vanilla and salt.

Remove your bowl from the stand mixer and using a spatula fold in coconut being sure not to deflate your egg whites.

Using a 1-inch cookie scoop or a tablespoon scoop 12 equal cookies onto a parchment lined baking sheet. Bake for 15 minutes or until cookies are golden brown then allow to cool on a wire rack.


Milk Cake with Coconut Caramel Topping

This is one of the easiest cake you can make. The chewy coconut caramel topping makes this so delicious and a dessert you will want to make over and over!


So this cake is absolutely one of those recipes that bring me back to my childhood. We were one of those families that had people over 2-3 times per week so needless to say super easy quick recipes like this one were always close at hand.

Now if you haven’t had the opportunity to try this cake you are seriously missing out. The cake is light and fluffy with the perfect chewy coconut caramel topping, anyone you serve this to will be delighted.

There are a couple of key things for you to make sure that you do when you're making this. You need to make sure that you prepare the topping about 5 minutes before your cake is ready to come out of the oven. You want it to be warm so you can pour it over the cake. Second, you want to bake it with the topping until it bubbles. If it doesn’t you risk ending up with sugar particles that make for a very grainy topping.

So next time you want to bake up a quick dessert give this one a try, you will love not having to make icing and waiting for your cake to cool, plus who doesn't love this flavour combo. It’s different yet delicious, which I believe is key to keeping yourself interested in the kitchen!


prep time 20 minutes

cook time 30 minutes

total time 50 minutes

servings 8


2 eggs

1 cup white sugar

1 tsp vanilla

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 tbsp butter


Preheat oven to 350 and line a 9x9 inch baking pan with parchment paper. In a small bowl combine flour, baking powder and salt and set aside.

In a large bowl or a stand mixer beat eggs until frothy. Add in sugar and beat another 4-5 minutes. Stir in vanilla then add in your flour mixture and stir until it comes together.

In a small saucepan heat milk and butter until hot but not boiling. Add the milk into your cake batter and stir until fully combined. Carefully pour into your prepared baking pan. Bake for 25 minutes or until toothpick comes out clean. Once removed from the oven add on prepared topping immediately (recipe below).

Coconut Caramel Topping

2/3 cup brown sugar

1/4 cup butter

2 tbsp cream

1/2 cup coconut

In a small saucepan melt butter then stir in brown sugar, cream and coconut. Heat until all of the ingredients come together and the brown sugar dissolves.

Immediately when the cake comes out of the oven, pour topping over and return to the oven. Bake for 3-5 minutes or until caramel is bubbles.