Nordica Power Smoothie


This delicious and nutritious protein packed smoothie is creamy and filling thanks to the addition of Nordica Cottage Cheese! I had never tried cottage cheese added to my smoothies but I was amazed at the results and the wonderful creaminess and silkiness it added to my daily smoothie. Even better is that Nordica offers a Lactose Free option which is perfect for me as I have a lactose intolerance. I also really enjoy eating this cottage cheese spread thick on my favourite multigrain toast – so good anytime!

Nordica Cottage Cheese goes with all of your favourites, from smoothies and toast, to fruit and pasta. It is low in fat and has many healthy benefits, including calcium, Vitamin D and protein. Nordica Cottage Cheese is also gluten and nut free, certified Kosher, and available in Fat Free, 1%, 2%, 4% and Lactose Free. It is also available in On-the-Go containers in Plain 1%, Summer Berry & Peach which make great additions to lunch bags!


Make sure to try Nordica Cottage Cheese in your next smoothie, I am sure you will love the great creaminess and body it adds, truly making it a filling source of energy. As well, be sure to check out for great recipe ideas using Nordica Cottage Cheese as well as all of their other great products!


  • 1 cup of Coconut Milk Beverage (or 1/2 cup coconut milk, 1/2 cup water)
  • 1/2 cup Nordica Lactose-Free Cottage Cheese
  • 2 cups baby spinach
  • 1 frozen banana
  • 1/2 cup frozen mango chunks
  • 1/2 cup frozen sliced strawberries
  • Optional add-ins: 1 tbsp of ground flax, chia seeds or hemp seeds



  1. Place all ingredients in a high-power blender in order listed above and blend until completely smooth.
  2. Serve garnished with a strawberry if desired.


Be sure to check out the Gay Lea Nordi-Cow Facebook Contest! Nordi-Cows is an interactive game on Gay Lea’s Facebook page. To participate, visit the Gay Lea Facebook page to pick your favourite cow, and milk her twice a day, once in the morning, and once in the evening. The more you milk your cow, the more chances there are to win great weekly prizes. The contest runs from the end May through June.


Disclosure: I am part of the Gay Lea Ambassador Campaign with Influence Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Fast, Fun Pita Pocket Wraps


It’s a #FoodFriday and today’s recipe is a great on-the-go meal . . . no need for the drive-through or takeout with this easy recipe! Fill these delicious, portable, make-ahead pitas with meat, veggies and flavours of your choosing, ready to grab as you head out the door.

Head on over to and get full ingredients and directions for this fantastic recipe!


Strawberry Torani Twister


I had a fabulous Birthday this past weekend and my big gift his year was a Vitamix! My family all chipped in as I had warned that if my old blender died I really wanted a Vitamix next! So, hilariously and ironically last week right before my Birthday my old 13 year old blender finally smoked, sputtered out and died (just couldn’t keep up with all my smoothies!). I decided to make my first stop ECS Coffee one of my favourite stores in town that now sells cookware, bakeware and kitchen electrics among other awesome products including their huge inventory of single serve coffee cups and brewers. Knowing I could get up close with a Vitamix there I headed over to ask questions and check it out. ECS Coffee has amazing customer service, and I got a full Vitamix tutorial, including a demo and a delicious smoothie from the lovely Katie (who also has a bespoke tea business so go check out The Monarch Tea Co.).

After consulting with the staff there (and my hubby via text) I decided to purchase the Professional Series 300 blender and I love it! What a difference from my old blender. I had a blast testing the Vitamix out this weekend and to celebrate my Birthday and my new purchase we just had to create a fabulous new icy cocktail recipe! For a new summer cocktail creation we tried some delicious Torani Strawberry Puree that I also picked up at ECS Coffee as part of a promo with Torani Syrups. What a treat, I love trying new products and creating something new!

This delicious blended summer drink created by my personal bartender (and handsome husband) combines the Torani Strawberry Puree with juices, rum and ice to create a fun warm-weather cocktail that you are sure to enjoy! Cheers!


  • 2 shots Torani Strawberry Puree Blend
  • 1 shot of orange juice
  • 1 shot of cranberry juice
  • 1 shot of coconut rum
  • 1 shot of Kracken Black Spiced Rum
  • 2 cups ice cubes


  1. Place all ingredients into a blender and blend until smooth.
  2. Divide between 2 glasses are garnish with a strawberry.

Note: for a virgin version, omit rum and increase orange and cranberry juice to 2 shots each.

Stuffed BBQ Sweet Potatoes


Just in time for the May long weekend may be one of my favourite bbq creations yet! These Stuffed BBQ Sweet Potatoes that I filled with sauteed onions, VG Meats amazing beef bacon and cheddar were off the charts. The filling is so great on its own but the added smokiness from the bbq just sends this recipe over the top. Trust me after you make these delicious packets of goodness you won’t go back to any ordinary baked potato!

Makes 4 servings.


  • 2 large sweet potatoes
  • 4 slices of VG Meats Beef Bacon (or other bacon of your choice), cooked and crumbled
  • 1 cooking onion, diced and cooked in some of the reserved bacon fat
  • a heaping 1/2 cup of shredded light sharp cheddar cheese, plus more for garnish
  • a heaping tablespoon of light sour cream plus more for serving
  • A few grinds of freshly ground black pepper for seasoning
  • 2 green onions, sliced for garnish



  1. To speed up prep and cooking time, precook potatoes in microwave on high for 10 minutes (my rule of thumb is 5 minutes per potato).
  2. Remove from microwave and seal each potato in foil for placing on the grill.
  3. Cook potatoes for 5-10 minutes on the barbeque.
  4. Carefully open foil packages and create a foil “plate” that you will use to put back on the bbq.
  5. Slice potatoes in half lengthwise creating 4 halves, and scoop out almost all the flesh into a bowl leaving skins intact.
  6. Combine sweet potato with sour cream, bacon, onion, cheese and pepper.
  7. Spoon mixture equally into the 4 skins.
  8. Place potatoes back on grill for 5-7 minutes or until heated through, cheese is melted and starting to char.
  9. Serve topped with more bacon and cheese, green onions and sour cream.

Portobello Mushroom Fajitas


This is a fantastic “Meatless Monday” recipe for delicious fajitas especially if you love mushrooms. By using meaty portobello mushrooms you get a hearty filling without missing the meat. My husband loved these as well as my eight year old daughter which was awesome! I loved making these quick and easy one-skillet veggie packed fajitas made with minimal oil, using my own dried spice blend, and whole wheat tortillas. The best part is finishing them with all our usual favourites fajitas toppings. Absolutely delish! Aren’t these making you hungry?


For the spice blend:

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/4 tsp paprika
  • 1/4 tsp freshly ground pepper
  • 1/4 tsp Kosher (coarse) salt

For the Fajitas:

  • 2 tsp extra virgin olive oil
  • 2 x 170 g (6 oz) packages of sliced portobello mushrooms (or 2 large caps sliced)
  • 1 large red pepper, halved lengthwise and sliced into long thin pieces
  • 1 large orange pepper, halved lengthwise and sliced into long thin pieces
  • 1 large yellow onion, halved from top to bottom and thinly sliced across
  • 1 tsp minced garlic
  • 1 package of 10 Medium Whole Wheat Tortillas
  • Toppings: shredded lettuce, grated cheddar cheese, salsa, sour cream, guacamole and cilantro



  1. Combine all of the spice blend ingredients in a small bowl and set aside.
  2. Heat oil in a large frying pan on Med-High Heat. When the pan is hot add the mushrooms and sprinkle with 1/2 teaspoon of the spice blend coating the mushrooms. Saute for a few minutes alone (about 3-5) before adding the veggies.
  3. Add the sliced peppers, onion and garlic and the remaining spice blend, coating the entire mixture evenly. Turn heat down to medium and cook mixture stirring occasionally until vegetables are cooked through (about 10 minutes).
  4. Serve on whole wheat tortillas, with your choice of toppings. We enjoy ours with shredded lettuce, grated cheddar cheese, salsa, sour cream, guacamole and cilantro.

“I’ll Bring You Dinner” Baked Chicken


It is a #FoodFriday and today’s recipe is an awesome creamy and delicious sun-dried tomato baked chicken. It is the perfect dish to take to your mom, your mom friend, or anyone else who needs a break this Mother’s Day weekend. Just make sure you make a pan for yourself too! This recipe is for sure a go-to weeknight winner and easy to make-ahead and freeze too!

Check out this fantastic recipe over at and have a great Mother’s Day Weekend to all!






Mother’s Day Fake-out Crepes


Hi, I’m Kara’s daughter, and I am taking over the blog for the day! This is a great recipe for kids to make for their mom this Mother’s Day!!!!

Just like my mom, I like creating recipes in the kitchen too. I came up with this idea all by myself! Since I am too little to be making real crepes on the stove, I thought that using a tortilla would be a great way to make a “fake crepe”. This is so yummy and easy to make. Make my recipe this weekend for your mom and surprise her!


  • Flour Tortilla
  • Nutella
  • Strawberries



  1. Start by spreading the Nutella on the tortilla smoothly.
  2. Then chop up strawberries and put them on the tortilla.
  3. Roll up the tortilla and put some Nutella and strawberries on top.
  4. Top with whipped cream and a slice of strawberry.
  5. It’s time to serve it to Mom (and maybe if you are lucky she will give you a bite!)