Mint Chocolate Chip Greek Yoghurt Popsicles – Deliciously creamy mint popsicles studded with chocolate chips and dipped in a milk chocolate magic shell!

I think it’s about time I brought you all a popsicle recipe before summer’s up and I become obsessed with autumn baking. And believe me, that’s gonna happen. 😉

So, today I bring you my scrumptiously creamy Mint Chocolate Chip Greek Yoghurt Popsicles! If you don’t know by now, one of my favourite flavour combinations is mint and chocolate, so I course I thought about that combination first whilst coming up with a popsicle flavour. And I just love how the greek yoghurt makes these popsicles oh so creamy!

To top these popsicles off, I’ve dipped them in milk chocolate melted with a little coconut oil. The chocolate hardens beautifully on cold desserts, and complements these mint popsicles wonderfully.


For the Popsicles

  • 2 cups (500g) vanilla greek yoghurt
  • 1/2 cup (120ml) milk
  • 1 – 2 teaspoons mint extract
  • 2 tablespoons honey
  • 1/2 cup (90g) chocolate chips
  • Green food colouring

For the Topping

  • 1 cup (175g) milk chocolate, chopped
  • 2 tablespoons (30g) coconut oil
  • 1 teaspoon vanilla extract


For the Popsicles

  1. Whisk together the yoghurt, milk, mint extract, and honey.
  2. Add in enough green food colouring to reach your desired shade.
  3. Stir in the chocolate chips, then pour the mixture evenly into 6 popsicle molds. If desired, sprinkle on some more chocolate chips.
  4. Freeze for 2 hours before putting wooden popsicle sticks in the centres. Freeze for a further 4 hours or overnight.

You can find complete recipes of this MINT CHOCOLATE CHIP GREEK YOGHURT POPSICLES in


February already! In less than a month I will be hugging and kissing on my grandson who’s turning one in March. This Friday marks the beginning of Carnival here in Spain leading up to Ash Wednesday and the start of la Cuaresma (Lent). In the middle of the frenzy, Monday is the Chinese New Year: the Year of the Red Fire Monkey. We celebrated early and made an awesome Garlic and Ginger Bok Choy courtesy of our friend Juan, who owns the local Asian market.

Juan’s parents migrated to Spain from Taiwan in the 1980s and own what’s commonly considered the best Chinese restaurant in the area, Restaurante Formosa. His mother, Rosa, took a shine to Rick and whenever we visit the restaurant we’re treated like VIPs. I can only compare to my experience with American style Chinese food, but what we are served is both familiar and different. They don’t serve rice on the side, for example, and the sauces are not as sweet. The names of the dishes are similar. Can you guess what rollitos de Primavera and wan tun frito are?

Thanks to the store, it’s easy to purchase the Asian ingredients we need. They carry a variety of fresh Chinese vegetables and other Asian products like sauces, teas, canned goods and spices. We’re in there several times a month for bean sprouts which we use instead of rice when making a stir fry. The last time we visited Juan had just received a shipment of bok choy and described to us how his wife cooked it at home, with slices of garlic and ginger.


  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, sliced thinly
  • 2 tablespoons soy sauce (I used tamari)
  • 4 baby bok choy, cut in half lengthwise, root and leaves trimmed
  • ¼ cup water (plus more as needed)
  • 1 tablespoon cornstarch or tapioca starch
  • sesame seeds for garnish


  1. Heat the sesame oil in a wok or large skillet or dutch oven
  2. Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn’t burn
  3. Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
  4. Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.

You can find complete recipes of this GARLIC AND GINGER BOK CHOY in

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing

I’m suddenly hooked on salmon salads. They are healthy, filling and perfectly flavorful. Last time I shared a Greek version and this time around I added Mexican flavors. I can’t say which I like better so be sure to try them both! Like I mentioned before you can substitute chicken for the salmon for a cheaper alternative (cooking times will be longer), but I’d definitely recommend trying it with the salmon at least once.

This dressing can also be made as a delicious veggie dip, simply omit the milk/olive oil. If you are looking for an easier dressing you could use this recipe here and just add milk (and a little olive oil if desired) to thin.

You are going to love the way this Avocado Greek Yogurt Ranch Dressing pairs with this seasoned and grilled salmon! If you don’t want to do the extra work of getting all the ingredients for the salad you could just eat it as salmon with the dressing then have some sort of rice or something as a side. Or you could have it in tacos, I’m always game for tacos. The salad is a great way though to get a generous serving of veggies in your diet plus it’s perfect for summer! And once you try this healthy avocado dressing you’ll be hooked!

Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch DressingIngredients


  • 4 (5 – 6 oz) skinless salmon fillets
  • 1 tsp ancho chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1 1/2 Tbsp olive oil, plus more for grill
  • Salt and freshly ground black pepper
  • 1 lime, halved


  • 1 head Romain lettuce
  • 10 oz grape tomatoes, halved
  • 1 cucumber, peeled and chopped
  • 1 1/2 cups fresh corn
  • 1/2 red onion, sliced and rinsed under cool water to remove harsh bite
  • 1/4 cup cilantro leaves (optional)
  • 4 oz Queso Fresco or Feta cheese
  • Avocado Greek Yogurt Ranch Dressing, recipe here


For the salmon:

  1. Preheat a grill over medium-high heat. In a small bowl whisk together chili powder, cumin, paprika and onion powder. Brush both sides of salmon with olive oil then season both sides with salt and pepper then sprinkle spice mixture evenly over both sides of each fillet. Dip a paper towel in olive oil then using long handled tongs, brush grill with olive oil. Add salmon to grill and cook about 3 minutes per side, or to desired doneness. Remove from grill and squeeze fresh lime juice over tops.

You can find complete recipes of this Mexican Grilled Salmon Salad with Avocado Greek Yogurt Ranch Dressing in

Easy Vegetable Pot Pie

Made with simple ingredients you probably already have in your pantry, this Easy Vegetable Pot Pie can be on the table for dinner in under an hour

Happy Pi Day y’all!

So in exactly one year from today my girl Julie is getting married! So a whole group of us have joined up to do a little partying today to mark the anniversary. And how else can you party on #PiDay than with pie??

So I decided to go the savory route with my pie. I thought about doing a sweet pie. I had picked out an old fashioned peanut butter pie & everything. But then we needed to eat dinner. And I needed a pie. It was the whole two birds, one stone thing 😉

Easy Vegetable Pot PieIngredients

  • 2 tubes (8 ounces/8 rolls) refrigerated crescent rolls
  • about 2 teaspoons of mixed dried seasonings, divided – I used thyme, garlic powder, parsley & oregano
  • 1 can (10.75 ounces) cream of potato soup
  • 1 can (10.5 ounces) cream of celery soup
  • 1/3 cup milk
  • 2 bags (12 ounces) frozen vegetable soup mix*, thawed
  • salt & pepper to season
  • 2 tablespoons butter, melted
  • additional dried thyme for seasoning


  1. Heat oven to 375 degrees. Lightly grease a 9-inch pie dish.
  2. Unroll one tube of crescent rolls. Separate the dough into 8 triangles. Place in the pie plate & press over the bottom and up the sides to form crust. Firmly press perforations to seal. Sprinkle 1 teaspoon of the dried seasoning mix over the crust. Bake the crust for 6 minutes and then remove from the oven.
  3. While the crust is baking, in a large saucepan, mix both soups, milk, vegetables & the remaining teaspoon of seasonings. Season with salt & pepper. Heat over medium heat, stirring occasionally, until hot. Pour the vegetable mixture over the crust in the pie dish.

You can find complete recipes of this Easy Vegetable Pot Pie in

Orange Cake Recipe

Plan a perfect afternoon tea with this wonderful cake recipe. An outstandingly delicious tea- time orange cake recipe that is bursting with flavor and is soft and fluffy as a cloud !! This cake never last that long in my house.  🙂

Don’t you agree there is something special about oranges? Guess what? This bright and juicy, citrus-y fruit reminds me of winters. Summer brings succulent mangoes and winters brings a wide variety of ripe oranges. Among all the varieties of citrus-y fruits – clementines are my favorites. Whether be a glass full of fresh-squeezed orange juice or enjoying them as is – I just love oranges. There’s nothing more comforting than sitting by a sunny window and enjoy fresh oranges in winters. Yum and delicious!!

Surprisingly, my recent trip to the grocery store yielded some fresh oranges and now I am all up for making a simple yet flavorful orange cake recipe. Yes, an outstandingly delicious and beautiful tea- time orange cake recipe. 🙂


  • 1.5 cup Cake flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt


  • 3 large Eggs
  • 1/4 cup Milk
  • 3/4 cup + 2 tablespoon Sugar
  • 1.5 – 2 tablespoon Fresh orange zest (*see notes above)
  • 2 tablespoon Fresh orange juice
  • 1 teaspoon Vanilla essence
  • 3/4 cup Soften butter


  1. Assemble dry ingredients. Preheat oven @ 350 degree F.
  2. Sift all the dry ingredients together. Set it aside.
  3. Assemble wet ingredients.
  4. Eggs.
  5. Vanilla essence and milk.
  6. For orange zest- Rub the orange along the side of the grater. Rub it slowly and carefully so that you do not scrape your fingers.
  7. Cut a orange in half and squeeze out its juice. Set it aside.
  8. Cream butter and sugar until light and fluffy. Creaming incorporates air into this mixture.
  9. Add eggs one by one.
  10. Beat until fluffy.
  11. Pour in milk and vanilla essence. Add dry ingredients and beat until well blended.

You can find complete recipes of this Orange Cake Recipe in


I think it’s important for everyone to have a great, reliable and easy chocolate cake recipe in their kitty that they can pull out when the situation calls for it. There are always birthdays and special days when you just want to skip the bakery and bake your loved ones a homemade cake. Or maybe a chocolate craving or just something nice for the weekend. This one is my go to chocolate cake. I visit it time and again, adjust the weights according to the number of servings required and tweak the recipe a little bit depending on the flavors I am looking for.

This is a cake that is moist, firm and very choclatey despite being made with a few pantry ingredients. The chocolate fudge buttercream is totally decadent and glossy just the way I like it. If I am after a chocolate orange cake, I add orange zest to the cake batter and the frosting. For a mocha cake, I would add a teaspoon of coffee and so on. Basically, it’s a versatile and easy to make cake. I’ve made it in 3, 6 inch pans for this recipe but I’ve also made a single layer cake earlier using the same recipe. If you are not confident about your piping skills, spreading the frosting into rustic swirls looks equally amazing on this easy chocolate cake.


  • 1/2 cup cocoa
  • 1/2 cup boiling water (125 ml)
  • 125 g unsalted butter, softened
  • 11/4 cup castor sugar
  • 1 tsp vanilla essence
  • 3 eggs
  • 1 cup self-raising flour
  • 1/4 cup plain flour


  1. Preheat oven to 180 degrees C. Grease 3, 6 inch baking pans and line the bases with non-stick baking paper.
    Mix the cocoa powder and boiling water form a smooth, thick paste. Leave aside.
  2. Use an electric mixer or by hand,beat the butter, sugar and vanilla essence together for 1-2 minutes or until pale and fluffy. Add the eggs one at a time, beating well after each addition until combined,
  3. Sift together the flours. Use a large metal spoon to fold the flours into the butter mixture alternately with the cocoa mixture, in 2 batches each, until well combined. Divide the mixture equally between the 3 prepared pans. Smoothen the surface with the back of the spoon.
  4. Bake in preheated oven for 20-25 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 3 minutes before turning out onto a wire rack to cool.
  5. Once cooled completely, frost with chocolate fudge frosting, either by spreading the frosting with a spoon or piping it onto the cake layers. Decorate with fresh raspberries.

You can find complete recipes of this EASY CHOCOLATE CAKE WITH RASPBERRIES in


Quick, easy and healthy dinners are the best.

Preferably something that takes under 30 minutes, requires minimal preparation and washing up and is made with wholesome, healthy ingredients.

When Explore Cuisine sent me some of their new Chickpea Pasta to make a recipe with, I wanted to create something that was both healthy, to make the most of it’s high protein & fibre plus something that’s quick and easy to cook.

Calling this Ratatouille Spaghetti was actually an after thought. Originally, I just meant for it to be a one-pot vegetable spaghetti but then it dawned on me that it’s essentially ratatouille. And that had more of a ring to it, I thought!

Gluten-free pastas can be hit or miss. Generally, there are some really great ones out there but I’ve definitely tried a few that I wouldn’t taste again, even if you paid me too.

Thankfully, this Chickpea Spaghetti was on of the best. Especially texture-wise, I feel this spaghetti held together much better than other gluten-free pastas. No sogginess, just that perfect bite and texture.

And the fact it’s so healthy is definitely a bonus!


  • 1 tbsp mild olive oil
  • ½ white onion, diced
  • 3 cloves garlic, minced
  • 1 medium courgette (zuchinni), diced
  • ½ aubergine (eggplant), diced
  • 1 red pepper, diced
  • 1 x 400g tin chopped tomatoes
  • 480ml / 2 cups boiled water
  • 1 tsp balsamic vinegar
  • 2 servings of dried gluten-free spaghetti (I used 150g Explore Cuisine Chickpea Spaghetti)
  • 1 tbsp chopped basil
  • Salt and pepper, to taste
  • (Optional) 2 tbsp nutritional yeast, for a cheesy taste


  1. Heat the olive oil in a frying pan. Add the onions, garlic, courgette, aubergine and peppers. Cook for a few minutes on a high heat until lightly browned.
  2. Add the chopped tomatoes, water, vinegar and spaghetti. Bring to a boil then simmer for 10 minutes until the pasta is cooked and the sauce has thickened.

You can find complete recipes of this ONE-POT RATATOUILLE SPAGHETTI in

Kung Pao Noodles

This flavorful recipe for Kung Pao Noodles can be made with chicken, shrimp, tofu or my very favorite….roasted cauliflower! A few years back, while visiting China, Brian and I took a couple wok cooking classes and got a feel for authentic Kung Pao which is the perfect balance between spicy, tangy, sweet and umami flavors. This is my own simplified version that I like to serve with noodles instead of traditional rice. Keep it vegetarian or add meat — it’s up to you.

A couple of tips: when cooking with a wok, always prep the ingredients first and have them close to the stove. Wok cooking is a very fast process using high heat. You don’t want to be prepping at the same time you are stir-frying, or you may burn your food. Peanut oil adds another layer of flavor, so I prefer using it in the wok.

In traditional Kung Pao, the meat or tofu is typically seasoned with salt, sugar, pepper and cornstarch and then fried. A way to cut back on the fat and frying in this recipe to use roasted chicken (like rotisserie chicken) or my favorite, roasted cauliflower. Then simply make the flavorful sauce in the wok, adding in and tossing the ingredients to it. Some veggies cook very quickly in a wok, like thin asparagus, thinly sliced bell pepper, mushrooms, snap peas and green beans, and I gravitate towards using these because they only need a few minutes of heat, and you can get away with using only a little oil. But veggies like cauliflower or broccoli which take longer to cook, I either quickly steam or roast first.

Once the ingredients are prepped, the cooking part goes very quickly. The first thing I do is set a pot of pasta water to boil, or rice to cook. Then I prep the ingredients, combine the sauce ingredients and cook the chicken first. Brian likes his chicken crispy, so the corn starch gives it a little crispy crust. Once the chicken is cooked, set it aside and drain on paper towels.

Then add the veggies you want to quickly sear.

Then it’s really just a matter of making the flavorful sauce in the wok and tossing the rest of the ingredients you have into it. At the very end toss the cooked noodles right into the wok, or serve the Kung Pao overtop or over rice, your choice.

Once you get the hang of it, it’s a fast meal that is full of great flavor.


  • 1 lb chicken (or sub roasted cauliflower, see notes below)
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 ½ tablespoon corn starch
  • 1-3 tablespoons peanut oil or vegetable oil for frying – optional, see notes.
  • one red bell pepper – or handful dry red Chinese chilies (see notes)

Kung Pao Sauce:

  • 1 ½ tablespoons chopped ginger
  • 1 ½ tablespoon chopped garlic
  • 2 tablespoons water
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon vinegar (black vinegar if you have it, or use rice or white)
  • 1 tablespoon sugar
  • 1 tablespoon garlic chili paste (Sambal chili paste)
  • Garnish: roasted peanuts, green onion (sliced at a diagonal)
  • Cooked noodles (2-3 servings), rice noodle or rice


  1. If making noodles or rice, start it cooking on the stove.
  2. Cut chicken into ¾ inch cubes and place in a bowl. Add the salt, pepper, sugar and cornstarch to the chicken and toss.
    (Alternately — if using cauliflower, roast cauliflower florets in a 450 F oven for 25-30 minutes, with olive oil, salt and pepper)
  3. Chop ginger, garlic and thinly slice red bell pepper into thin strips.
  4. Measure all the condiments and place in a small bowl (water, soy, fish sauce, oyster, vinegar, sugar and garlic chili paste) and give a quick stir.
  5. Heat oil in a wok over medium high heat, and when its hot, brown the chicken, turning, tossing and cooking through about 5 minutes. (I use a metal mesh splatter guard to prevent oil from going every where.)
  6. Turn heat off and place crispy chicken on a plate lined with paper towels, blot.
  7. Wipe out wok, add 1 tablespoon oil and heat over medium heat.

You can find complete recipes of this Kung Pao Noodles in


Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce to create this decadently delicious vegan carbonara.

I waited tables all throughout college. By that time, I’d been a vegetarian for quite a while, but none of the establishments that I served in were meatless. Things could get awkward. I felt weird about telling customers I was vegetarian, but at the same time it wasn’t like I could go and suggest the filet mignon. I got some odd looks from people upon telling them that my favorite dish was a dinner salad with a side of mashed potatoes.

The last place I worked at was Italian. We did not have spaghetti carbonara, but I did have a customer ask for it once, and when I didn’t know what it was, she went into great detail explaining the dish and how freaking amazing it was, but it was all kind of lost on me. Bacon and eggs are two things I was never down with, in my early meat eating days.


For the Mushroom Bacon

  • 1/3 cup soy sauce
  • 3 tbsp. maple syrup
  • 3 tbsp. apple cider vinegar
  • 1 tsp. liquid smoke
  • 1 lb. cremini mushrooms, cleaned, stemmed and sliced
  • 2 tbsp. olive oil

For the Spaghetti Carbonara

  • 1 lb. dried spaghetti noodles
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • 1 lb. silken tofu
  • 1/2 cup unflavored soy or almond milk
  • 2-3 tbsp. nutritional yeast flakes , to taste (optional, but adds a really nice flavor)
  • 2 tbsp. olive oil
  • 3 garlic cloves, minced
  • 1 cup frozen peas, thawed
  • 1/2 cup fresh parsley
  • salt & pepper to taste

For Serving

  • cashew Parmesan (optional)
  • red pepper flakes (optional)
  • kala namak (optional, for eggy flavor)


  1. Stir soy sauce, maple syrup, cider vinegar and liquid smoke together in a small bowl. Add sliced mushrooms and toss to coat. Allow to marinate for 30 minutes, tossing occasionally to recoat.
  2. While the mushrooms marinate, bring a large pot of water to a boil and cook spaghetti according to package directions, until al dente. Reserve 1/2 cup of pasta water, then drain pasta into a colander. Return to pot and toss with a bit of olive oil.
  3. Place cashews, silken tofu, milk and nutritional yeast flakes into food processor bowl and blend until smooth and creamy, stopping to scrape down sides of bowl as needed.

You can find complete recipes of this VEGAN SPAGHETTI CARBONARA in

Creamy Chili Sauce with Zucchini, Spinach and Pasta

Vegan and gluten-free Creamy Chili Sauce with Zucchini, Spinach and Pasta. An incredibly creamy, rich and yet light with no oil or butter. Just whole food ingredients. So much flavor from Italian dried herbs and chili powder and tomato sauce.

If there was ever a throw-together meal that turned out amazing, this is it!! I’m sharing another sauce and pasta dish today. Sauces are one of my favorite things to create, as if it wasn’t obvious by now. My collection is huge. Wellll, this is sooooo good, creamy, amazing, filling, “restaurant-worthy”, as my hubby said. You all wanted this recipe sooo bad when I shared this quick phone snap of my dinner 2 nights ago. Regardless of the fact that I’m a blogger, I do not like to measure ingredients. In fact, I’m a throw-together kind of cook, and even baker. A lot of my dinners I just throw together on instinct and taste as I go. I’ve always done the same when I create cakes, cookies, etc. I have literally had to make myself start writing things down as I’m creating, in case it turns out, I can easily remake it and post it here. I do that now for my baked goods, except for cookies. If I’m craving cookies, I hardly ever measure, unless I’m following a specific recipe of mine, I will just throw everything into a bowl. I’m always pressed for time, so measuring takes longer. However, it is very important to get the right amounts for a recipe to be posted, so the results turn out right for you guys. In that case, I’m very precise in what I post here.

This recipe today, Creamy Chili Sauce with Zucchini, Spinach and Pasta, is infused with a good dose of chili powder (hence the name). I mean, look at all those yummy specks of chili powder in the sauce.

I wasn’t even thinking of creating for the blog, I was just in a hurry to make dinner. As you know, I share my dinners and lunches often with you all on Facebook and IG. Well, I quickly rushed to remake this one and actually write down measurements so I could share the recipe, since the response was so big. So, I hope you are all happy and scarf it down in mere seconds the way my family did. It is THAT GOOD.

I love proving you don’t need animal products to make a delicious dish. Vegan substitutes are soooo easy. Instead of dairy cow milk, I love to use cashew milk, coconut milk and even almond milk. My favorite is cashew milk though, homemade, because it is the creamiest.

Creamy Chili Sauce with Zucchini, Spinach and PastaIngredients

  • 2 cups dry elbow pasta (I used GF brown rice pasta. You can use spiral or other short pasta, but wouldn’t recommend long noodles)
  • 1 cup low-sodium veggie broth or water, more as needed (I used broth for more flavor)
  • 1 loosely filled cup (130 g) finely chopped onion
  • 2 small zucchini (365 g), sliced into rounds 1/4 inch thick, then in 1/4th’s (see video)
  • 1 cup homemade cashew milk (SEE NOTE below how to make & regarding subs)
  • 3/4 cup tomato sauce
  • 1 tablespoon dried Italian spice blend (I use the McCormick blend, you want one with no salt or red pepper added)
  • 1/2-1 tablespoon chili powder (SEE NOTE, not habanero, just a standard American chili powder. McCormick or Fiesta brand is good)
  • 4 large handfuls fresh spinach (100 g)
  • 1 1/4 teaspoons fine sea salt (notice in directions you are adding salt at different times)
  • 1/2 teaspoon black pepper
  • optional: 1/2 teaspoon liquid smoke


  1. Make sure your veggies are chopped/prepared at the beginning, as the sauce comes together pretty quickly.
  2. Begin by bringing a large pot of water to boil for your pasta. Adding a lid will make it boil faster. Make sure to salt your water well so the pasta is well seasoned.
  3. Add the onion and broth to a large sauce pan over medium heat. Once it begins to simmer, cook 5 mins and then add the zucchini and just 1/4 teaspoon of salt at this time. Stir well and add cover. Turn the heat down to medium-low. It’s important to cover the zucchini so it cooks through well. Let it all cook about 8 minutes until the zucchini is nice and tender (no longer crunchy), but not mushy. Check it a couple of times to stir it and make sure there is enough broth, if necessary to keep the zucchini cooking, add a little bit more. You basically want most of the liquid gone though before the next step.

You can find complete recipes of this Creamy Chili Sauce with Zucchini, Spinach and Pasta in