Hello everyone…so I love a great green juice most mornings… It just makes me feel good and taste’s amazing! 🙂 So I thought I’d share with you all what goes in it! Try it.. your body will love you for it! I use a Vitamix and love this mixer very much…but you can use any kind of mixer  or juicer that you may have.


1- inch of fresh ginger

1/4 inch slice of a jalapeño it was nice and spicy…if you don’t like spicy then omit all together.

1/2 of an english cucumber… or any cucumber you have on hand.

1/4- 1/2 cup of Cilantro or parsley whatever you have on hand will do…

1-  handful of kale

1- handful of spinach

1/2-cup of celery

1/4 cup of fresh Basil or as much as you like..

3 cups – Coconut water or plain water if you don’t have coconut water.


Place Coconut juice in blender.

Add all leafy greens in next.

Add all the other ingredients after that.

Blend away…till there is a smooth blended green juice.. (TIP) you also can add some chia seeds about 1-Tsp and Hemp seeds -1Tsp…

Pour into individual glasses and enjoy! You will have some leftover juice if into a mason jar or any other container and put in fridge to keep it refrigerated and you can drink the rest during the same day or use the next day for breakfast just shake and your good to go!

Enjoy! 🙂



Hello everyone 🙂 So today was a quick late lunch for us. I got home late last night from flying and heading back out in a bit so since I had not taken out anything from the freezer last night,  I decided to make something quick with all the ingredients I had left in the fridge! This is what I came up with lol! It was so good and quick to make… here it goes…

INGREDIENTS: (Serves 2) can easily be doubled though.

2- Artisan buns of your choice

1- Tbsp of avocado oil or any oil you wish to use

4- Portabello mushrooms thickly sliced… ( I also took a spoon and scooped out the gills brown part under the mushroom head)

2-Green onions sliced

2- Slices of  prosciutto cut in small pieces

6- slices of crispy bacon

2- handfuls of fresh organic spinach

2-fresh tomatoes thinly sliced

1-Small cucumber thinly sliced or 8 little rounds

2-Slices of cheese (I used smoked Gouda)

2- Tbsp of mayonnaise of your choice…I used chipotle mayo

2-Tbls of Roasted red beet hummus but if you don’t have any just omit this…


1-Tbsp of garlic powder

Sprinkle of salt and pepper

1-2 Tbsp of Italiano seasonings or whatever you have.. you can use oregano and thyme

1-Tbsp of roasted red peppers and garlic seasoning or you can use smoked paprika if you’d like


Cut buns horizontally in half  sprinkle the oil over the inside of the bread and sprinkle some of the garlic powder, salt and pepper over that and grill or place in oven to toast.

Meanwhile heat up your oil in a pan or you can grill the mushroom tops too! but if using a pan put the sliced mushroom and onions in the pan with the seasonings and sauté these yummy veggies for about 5-6 minutes or  just until they give off some of their juices. When done set aside.

How to assemble:

Take the buns place a handful of spinach on the bottom part of the bun. You can add the mayo next

Place the mushrooms on top of the spinach/mayo

On the bottom of the other half of the bun, spread with hummus , place the prosciutto on the top of the hummus

Place the bacon (3 pieces each per sandwich) on top of the prosciutto I just split them in half so they fit the bun.

Then sliced tomatoes on top of bacon.

Then a slice of cheese on top of tomatoes.

Then the cucumber rounds on top of the cheese.

Then slowly place the top part of the bun over the bottom part and cut in half if you like..I kept mine all in one piece.  This is a nice hardy delicious sandwich! You may want to have some napkins handy too!

Serve with some extra veggies or a nice salad of your choice!

Hope you enjoy this one…we sure did!

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Good morning everyone 🙂

Today I decided to make an easy breakfast or snack or anytime of the day recipe. You can make as many or as little as you like… I make a dozen and keep some in the fridge for quick snack when I don’t have time to make anything…  I  bring 1 or 2 of them with me when I’m flying the skies! 🙂  Here is the recipe.. hope you enjoy these little protein powerhouse’s 🙂


Ingredients :

Spray or oil for your muffin tin

12- eggs

12- strips of bacon

2- Tbsp of pesto for the first four.

2-Tbsp of sun dried tomatoes  for the next four

2-Tbsp of your choice of seasonings for the last four

My choice of seasoning was my Chipotle maple pepper seasoning I found in Nova Scotia. I also used powdered garlic and pepper.



Spray or oil your muffin tin before putting anything in, this will help with getting the eggs out of the tin once baked.

Take a piece of bacon and place it around the inside of each muffin tin.

Then crack one egg into each bacon lined muffin tin.

Now you can do what you would like as far as seasoning goes you can add roasted veggies, salt and pepper, pesto, sun dried tomatoes, spinach…whatever you have as leftovers from the night before the possibilities are endless.

If you want to make the same as mine then add the pesto in the first 4 tins and take a little spoon or fork or whisk and gently mix the egg mixture.. do this with every muffin tin. Top them all with a little black pepper and salt.

Place the muffin tin into a 375 degree oven and bake for approximately 12 minutes depending on your oven… let stand for 1 minute or so and then use a knife to lift these little gems out of the tin and voila!


Thats it! Easy Peasy 🙂


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Hello everyone 🙂 so its starting to get a little chilly here in western Canada and that always makes me want to make crockpot dishes!   So today I made a wonderful seasoned pork tenderloin sitting on a bed of walla walla onions and added asparagus ends and sweet potato’s.. Its a nice hearty meal and relatively healthy 🙂 This meal can be served on a bed of quinoa, brown rice or as is in the crockpot! 🙂 Love Crock-potting… its so easy and it cooks itself! 🙂 Enjoy! 🙂


1- tenderloin

4 -Tbsp or more of cumin ( I just coat the whole tenderloin)

4 Tbsp of smoked paprika ( I just coat the whole tenderloin)

2-3 Tbsp of oregano (I just coat the whole tenderloin)

1-2 Tbsp of taco seasoning ( I just coat the whole tenderloin)

1-2 Tbsp of powdered garlic ( I just coat the whole tenderloin)

A bunch of asparagus ends (as much as you would like to use) save the tips for another use like a salad.

2 small sweet potato’s

1- walla walla onion or whatever onion you have on hand


Slice Walla Walla onion in small thin rounds and place them at the bottom of the crockpot

Place seasoned tenderloin on top of onions

Place the asparagus ends around the tenderloin

Place the sweet potato’s on top of the asparagus

Cover and cook for approx 4 hours or less or more depending on your crockpot.

If you are making the quinoa or rice then cook according to the directions on the package.. I would just season the rice or quinoa and use mushroom, chicken or vegetable stock instead of water and also add some salt and pepper and some garlic and onions and whatever spice you enjoy.. to the stock… place the tenderloin, asparagus sweet potato on top of your quinoa or rice and enjoy! serve with a side of crusty bread and a nice glass of  wine! 🙂


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So today I felt like making chicken burgers. It was nice enough outside that my hubby was able to grill the chicken on the BBQ Yay! 🙂 So I started prepping my chicken and then looked through the fridge for things I could dress up my burgers with. and this is what I came up with. They were delicious! So happy I made extra incase we get a snack attack! lol! Hope you all enjoy this… we sure did! Have a wonderful day everyone! Cheers!

Ingredients: For the chicken…

4 chicken breasts

Garlic powder ( about 2 tsp or more if you like garlic put more)

Chicken spices ( I got mine from Costco but you can use anyone you have or like)

Roasted red pepper and garlic spice from Costco (so good on a number of veggies and other things)

Taco seasoning

1 ziplock baggie

4 -Artisan square buns or any other of your choice cut open horizontally and scoop out the extra bread in the centre of the buns…I like doing that with any bread I eat, that way I can add more of the stuff I like to eat instead of all the bread! lol!

Sliced cucumbers

Organic or any kind of Spinach or green you have on hand

Roasted red beet hummus

Saratcha aioli mayo

BBQ sauce of your choice.. ( I like smoked BBQ sauce)

Veggie salsa from yesterdays menu

1 Tbsp of Avocado oil or any oil you have


Place all the chicken in the Ziplock baggie with all the seasonings. Shake it till the chicken breasts are coated with the seasonings.

BBQ the chicken.

Prep the buns.. scoop out innards of the buns and add a light coating of Avocado oil over each piece of bread, you can also use whatever you have on hand for oil. I also sprinkled some garlic powder all over the buns. If you are using real garlic then I would cut the garlic in half and use one half of garlic and rub it all around the edges of the bread it tastes very good once BBQ’d 🙂 you can also sprinkle a little pepper in there too!

Slice cucumbers in thin rounds approx 6 per bun

A handful or so of fresh spinach

On the other half of the bun.. spread the roasted red beet hummus, add the mayo of your choice and then the BBQ sauce if using… then add the veggie salsa on top of that.

Put the spinach first then the cucumber add chicken and then top with the other top bun with all the sauce and hummus on it! and serve with chips or salad or nothing at all.. so so good. 🙂

Hope you enjoy and let me know how you liked it! 🙂

Hugs to you all! 🙂

Flygirl Spanish shrimps and Greek/Mexican salsa! :)


This is quite the fusion of TEXMEX, GREEK and SPANSH lol! Here is the recipe! Please note though I sometimes don’t measure anything! I eyeball it so my measurements are only approximately… 🙂

Ingredients: for the shrimp:

14 large shrimps placed in a large baggie like a glad baggie..

add about 2 fresh garlic gloves crushed or chopped or about 2 tbsp of powdered garlic in the bag

add about 4 tbsp of roasted garlic and peppers seasoning.. if you have it if not no worries add anything that will add some spice to your shrimp! like cayenne or red pepper flakes or smoked paprika!  🙂 you can’t go wrong here! whatever you have is great! seal baggie and shake bag to coat the shrimps….

I used Avocado oil…but you can use olive oil or coconut oil or whatever you have on hand like 3-4 tbsp of it to the pan..

To fry … heat your fry pan on med-high… add the oil then add shrimps… cook for approx. 3 min or until the shrimps turn pink or the tail curls then flip and do the same on the other side…. usually fry for about 4-5 minutes total…..

I added about 1/4 cup or less of white wine to the pan to add a little bit of sweetness to the shrimp but not necessary at all…

I did use a paper towel on a plate to catch the extra oil off the shrimps and let them sit and drain for about 3 minutes or so….

Fly girl salsa:

I had zucchini’s on hand so I used 3 of those and cut them in quarters

1/2 cup of finely chopped tomato ( double if making more)

1/2 cup of corn ( double if making more)

1/2 cup of red pepper ( double if making more)

1/2 cup of yellow pepper ( double if making more)

1/2 cup of red pepper (double if making more)

1 cup of asparagus tips chopped

2 green onions chopped

2 Jalapeños chopped (I didn’t have any but if you have them you can use them)

4-6 garlic cloves…(I used powdered garlic approx 2 tbsp)

2 Tbsp of  fresh cilantro (more if you like cilantro)

2 Tbsp of parsley (more if you like parsley)

1/2 cup of Kalamata Olives (These olives are so tasty in this salsa recipe)

Now for the vinaigrette : Double up the vinaigrette if you make a double batch of the Salsa!

3 tbsp white vinegar ( I used Kalamata vinegar)

1 Tbsp extra virgin olive oil

1 Tbsp of avocado oil

1 1/2 tsp lemon juice

1/1/2 tsp lime juice

2 tbsp taco seasoning

1 tsp black pepper

1/3  tsp oregano

1/4 tsp cayenne pepper or to taste!

1/4 stp hot pepper flakes…or to taste

1/4 tp ground cumin

1/4 tsp salt


In a large Bowl combine all the fresh ingredients ..

Then for the Vinaigrette add all the ingredients in a little bowl and use a little whisk if you have one and mix the Vinaigrette together and add to the fresh ingredients! let the salsa sit for a bit or put it into the fridge and use when you are ready! usually it will last quite a few days in the fridge!

I also use this salsa on top of Salmon or eggs in the morning or in a salad or just eating it out of the bowl! 🙂

Hope you like it as much as we do! 🙂

Thanks for any feedback…. hugs to you all! 🙂

Hello world!

Hello everyone! So this is my first post on a blog ever! 🙂 and thanks to my good friend Sacha H for getting me started 🙂 I’m so excited to be blogging on my own food blog…as I love food very much! I’m not professionally trained…only a home cook that has the love for food… A little bit about me…I was born in Spain… but moved to Germany when I was very little… then moved to Canada… Food has always been a big thing in my family… my parents were divided on food and so since my dad was Spanish and mom was German…we usually had more of the Spanish food! I loved the Paella and Spanish sausages called Chorizo and cheeses etc… I also loved the German schnitzel and sauerkraut and a whole lot of other recipes.. we moved to Canada and I didn’t know a lot of the Canadian food per se …but hey it was a learning curve! lol! Today I cook very differently compared to my parents… I still love my Spanish heritage of food 🙂 but I did marry a Canadian EH! and learned how to make roast beef, Yorkshire pudding and potato’s! who knew that could taste so good! 🙂 So I would love to welcome you all to my first blog ever and let me know if you have tried any of my recipes I’ll be blogging on here! My desire is to inspire anyone who has a love for food to try and make a recipe that you will feel good about  🙂 Here is to all of us that love to  cook, eat and share what we love! hugs to you all! 🙂  Cheers!