Quick and Easy Homemade Salsa

This quick and easy salsa is the perfect homemade version to have in your fridge all the time. It comes together in 15 minutes and lasts for weeks!


Today I’m keeping things quick and easy with this yummy salsa recipe. It’s such an easy recipe, and it all comes together in less than 15 minutes. Now I don't know about you but salsa is a staple in my fridge at all times, and nothing is better than having a homemade version rather than store-bought salsa.

In my opinion, salsa is the perfect accompaniment to so many meals. Tacos are a classic, but it's also the perfect addition to scrambled eggs or on top of a beautiful piece of grilled chicken. It can add so much flavour to most meals, so if you are going to add it almost everything you eat why not make your own and control exactly what is going into it.

I think that a bit of spice is also very important in salsa, but if spice isn’t your thing you can put in a more mild pepper rather than hot ones. Or if you are an especially brave individual you can use all hot peppers and give tastebuds a spicy treat!

Now, if you aren’t familiar with canned hot peppers they are available at any grocery store and are usually in the same area as jarred salsa and taco seasoning. And let me tell you if canned peppers are not something you are already using you’re in for a treat. These little peppers are the perfect accompaniment to so many meals and elevate a tray of nachos like you can't even imagine. So go ahead and pick up a jar for your next boring weeknight meal, trust me, your tastebuds will thank you!


prep time 15 minutes

rest time 2 hours

total time 2 hours 15 minutes

servings 8 cups


2 - 14oz cans of petite tomatoes

1 - 14oz can of crushed tomatoes

1 - 4oz jar of hot peppers

1 - 4oz jar of banana peppers

1 white onion finely chopped

1 tbsp salt

1 tbsp garlic powder

1/2 tbsp cumin

1/2 tbsp chili powder


In a large bowl combine all ingredients and stir until fully combined. Store in airtight container for a minimum of 2 hours before serving.


Roasted Vegetable Soup

Roasted Vegetable Soup - so creamy yet completely dairy free. A healthy meal full of veggies and bursting with flavour.


This soup is so good and full of flavour. It’s the perfect meal to throw together when you need to use up what is in your fridge, or you just want to eat something super healthy and you just don’t feel like having a salad. This soup is literally almost all vegetables yet feels so creamy and decadent.

When I was in Maine a few months ago visiting my sister and her family I made this one night. We weren’t quite sure what her kids would think of it and much to our surprise it was a hit. For days my nephew kept talking about how good it was and at the same time he would exclaim “and there was nothing in it”.

This soup is also just as good the next day or the day after that so make a big batch on the weekend and enjoy it all week long.


prep time 15 minutes

cook time 1 hour 15 minutes

total time 1 hour 30 minutes

servings 4


1 butternut squash

3 yellow peppers

1 medium zucchini

1 head of garlic

1/2 onion

5 medium tomatoes

olive oil

salt + pepper

4 cups chicken stock

1/2 tsp pepper

1/2 tsp red pepper flakes (optional)

1 tsp worcestershire

1 tsp salt


Preheat oven to 350. Slice butternut squash in 1-inch cubes and place on baking tray. Cut the top off of the head of garlic and drizzle everything with olive oil and sprinkle with salt + pepper. Bake in the oven for 15 minutes.

While the squash and garlic are cooking chop all remaining vegetables into 1-inch pieces, place on a second baking sheet and drizzle with olive oil and season with salt + pepper. Add to oven and bake another 45 minutes with the squash.

Once all vegetables are tender remove from the oven and allow to cool for 10 minutes. Put all vegetables + roasted garlic cloves in a blender and blend until smooth (you may need to do this in batches depending on the size of your blender). Pour all of your pureed veggies into a large pot and add stock, pepper, red pepper flakes, worcestershire + salt. Bring to a boil and allow to simmer for 15 minutes.


Avocado Toast 5 Ways

A great alternative to your traditional sweet breakfast. Make them your own by topping with anything you like!


So we're back from the mountains and they were as beautiful as always. We are pretty fortunate to live close enough that we can just pop out there for a day or two and it’s really only about an hours drive. But now that we're home it means back to routine and reality. And also the official start of no meat January! The plan is not for us to go full vegan, just not cook any meat and see how we feel. So avocado toast really just seemed like a great place to start!

So I know avocado toast has a bad wrap, you know, if you order it in a restaurant you might as well plan to never buy a house because it’s so expensive. So I guess you might as well just make it at home and have the best of both worlds right!

I have actually found very few places that make avocado toast the way I like it. I don’t understand why you would just put slices of avocado on a piece of bread, I mean mash those little beauty’s up and season them, I mean I like avocados, but I guess not that much.

For me, the best part of avocado toast is that you can satisfy so many people with an assortment of toppings, or, just use up whatever is in your fridge. My personal opinion is just keeping the ingredients fresh and you really can’t go wrong.


prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 4


3 small ripe avocados

1 tsp olive oil

3 cloves of garlic

zest of 1/2 lemon

juice of 1/2 lemon

salt + pepper to taste

1 baguette


In a small frying pan saute very thinly sliced garlic in the olive oil until garlic is browned and crispy. In a small bowl mash avocados then add to it sautéed garlic and oil, lemon zest, juice and salt.

Slice your baguette into 1-inch slices and toast in the oven for 2-4 minutes per side or until lightly browned. Evenly spread your avocado mixture over your baguette and top with your favourite toppings!

Option 1

sliced tomatos

sprouts or micro greens

flaked salt

Option 2

Fried Egg

Sliced Tomatos

Flaked salt

Option 3

cherry tomatos sliced in half

balsamic reduction

flaked salt

Option 4

crumpled feta

everything bagel spice

Option 5

fried egg

everything bagel spice


Tomato Quiche

A delicious tomato quiche is a perfect way to start any day. Paired with salty feta and buttery crust you can’t go wrong with this combo.


As the days to Christmas are quickly counting down and I feel like I have so much to do and so little time - is anyone else still needing to brave the mall? Plus have you even started to think about New Years? I feel like the days between Christmas and New Years are over in a flash and if you don’t plan it now it’s too late and you're stuck at home watching the ball drop (which I am more than ok with by the way).

So if you're like me and still have last minute things to pick up before the big day this quiche is the perfect brunch for getting out there and fighting the crowds! You can be better than me and make your own crust, but let’s be serious, it's the holidays, and who has time for that!

The one key step that you have to make sure that you do is allow your tomatoes to drain on a paper towel. Tomatoes can be so juicy that you really don’t want a watery mess of a quiche.

I hope you enjoy your last few days before Christmas and take at least a few minutes to relax and enjoy this magical season!


prep time 30 minutes

cook time 65 minutes

total time 1 hour 35 minutes

servings 4


1 small zucchini

4 white mushrooms

2 small shallots

6 cocktail tomatos (2 cups)

1 tbsp olive oil

1/4 cup flour

4 eggs

1 cup half + half

1/2 tsp salt

1/2 tsp dry mustard

1/2 tsp pepper

1/4 tsp cayenne pepper

1/4 tsp paprika

3/4 cup mozzarella

1/4 cup feta

1 ready made pie shell


Preheat oven to 400. Pre-bake your pie shell as directed on package (approx. 20 minutes). Set aside to cool.

Slice zucchini, mushrooms, shallots and tomatoes into 1/2 inch thick slices. Place tomatoes on paper-towel to allow juices to drain some of the juices so you don’t have a wet quiche. In a frying pan or grill pan heat one tablespoon of olive oil. Fry Zucchini, mushrooms and shallots until they just begin to soften.

In a medium bowl whisk together eggs, flour and spices until smooth and no lumps remain. Add in half and half and stir well.

To your pie shell add all of your grated mozzarella then layer in half of your tomatoes, mushrooms and zucchini. Pour over egg mixture then add remaining tomatoes, mushrooms, zucchini + shallots. Crumble feta over the top and bake 30-45 minutes or until the centre is firm and a knife comes out clean.