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Kale, Quinoa Strawberry Salad – serves 4 – 6

3 cups chopped kale
1 ½ cup cooked quinoa
2 cups sliced strawberries
2 oz crumbled feta cheese
1/3 cup diced red onion

1 cup chopped strawberries
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp light mayonnaise
½ tsp crushed garlic
2 tsp honey
Salt and pepper

1. Add all salad ingredients into large serving bowl.
2. Puree salad dressing ingredients in food processor until smooth. If too thick add a little more oil
3. Pour over salad and toss well.


Peanut Butter Stuffed Chocolate Dipped Dates

12 dried dates
½ cup peanut butter
2 tbsp either dried coconut, chopped nuts and/ or dried cranberries
1/4 cup semi sweet chocolate chips + 2 tsp oil

1.Carefully cut dried date in centre just to remove pit. Do not cut all the way through.
2.Fill with 2 tsp peanut butter.Top with either dried coconut, dried cranberries, chopped nuts.
3.Melt chocolate and oil in bowl for 1 minute on medium heat just until melted.
4.Freeze dates for a few minutes, then dip into melted chocolate and refrigerate or freeze


Rice Cakes with Peanut Butter, Banana, Dried Cranberries and Chocolate Swirl

4 rice cakes
½ cup peanut butter
1 small banana sliced
1/3 cup dried cranberries
¼ cup semi sweet chocolate + 2 tsp oil

1. Divide peanut butter over top rice cakes. Add sliced bananas, and dried cranberries if using.
2. Melt chocolate and oil just until melted. Drizzle over rice cakes. Freeze or eat at room temperature.