Apple Cheese Wraps

Hello Lovely

File this recipe under my all time favourite snack! Ever since I was a kid, my mum would peel and dice apples for me to eat as a snack because I never liked the skin. She couldn't understand how I claimed that I couldn't swallow the skin on the apple. I don't know what to say. I would chew and chew, but it just wouldn't go down. Like lettuce. But I digress.

Over the past year I became obsessed with cheese and crackers. Diced apples or cream crackers and cheddar cheese always satisfies me when I need to snack on something. So why not combine them? 

Do you remember eating Lunchables as a kid? I never liked them. I liked the idea behind it but it always tasted fake (not to mention my parents complained about the price). If you have kids who love Lunchables, why not save money by making it yourself? It's so easy and so much healthier because you'll know exactly what's in it. This snack covers all of the critical food groups with fibre, protein and good carbs. The best part? It's fully customisable. Add nuts or grapes or whatever else you like for added health benefits. 


Apple Cheese Wraps (serves 4 )

Prep Time: 2 mins


  • 1 apple
  • 1 slice lemon
  • 2 slices cheddar cheese, cut in half
  • 2 slices pre-sliced deli turkey or ham, cut in half


1. Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.

2. Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple). 

3. Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

4. Serves with crackers and a dip of your choice for a satisfying on the go snack.

Bacon, Egg & Cheddar Cups

Hello Lovely,

With Breakfast being the most important meal of the day, you really have to choose what you eat wisely. I'm the kind of person that can't eat the same thing more than twice per week. I like to mix it up and try new things. Even if it's pancakes, I'll mix it up. Chocolare Hazelnut pancakes one day, Banana pancakes the next. And don't get me started on waffles!

They say the size of your breakfast will determine your appetite for the rest of the day. My routine is usually a small breakfast, light snack on the slow work days, heavy lunch, and then a light dinner (since dinner time always fluctuate).

This recipe that I'm sharing today is actually adapted from one of the Weight Watchers cookbooks that I got from the Greek Festival on my birthday. This is so easy to make, and so tasty! I was genuinely full from one cup. I used a disposable foil  4 oz. cup, but your muffin/cupcake pan will also work for this recipe. And for anyone on Weight Watchers, this recipe is worth 3 points (maybe 2 because of the smaller sized dish that I used).

NOTE: Fresh fruit slices make a delicious and attractive accompaniment to the eggs.

Bacon, Egg & Cheddar Cups


  • 4 slices Canadian bacon, turkey bacon, or turkey salami
  • 4 large eggs, lightly beaten
  • 1/4 cup chopped tomatoes (feel free to use cherry or grape tomatoes if you have it)
  • 1/4 cup fat-free croutons, crumbled (these make a great seasoning)
  • 2 tablespoons shredded reduced-fat Cheddar cheese
  • 1 sprig parsley or chervil


  1. Preheat oven to 350°F.
  2. Place 1 slice bacon or salami in each of four custard cups. (I used a 4 oz. but feel free to use an 8 or 10 ounce cup). Pour eggs evenly into cups. Top evenly with tomatoes, croutons and Cheddar.
  3. Place cups on baking sheet and bake until eggs are just set, about 20 minutes (it seems excessive, but trust me it takes 20 minutes). Garnish with parsley, serve and enjoy!

Nutrition facts:

Per Serving (1 dish): 140 g, 129 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 229 mg Chol, 460 mg Sod, 3 g Total Carb, 0 g Total Sugar, 0 g Fibre, 13 g Protein, 40 mg Calcium.

Apple Orchard Panini

Hello Lovely,

Every now and then I need a change of scenery with my meals. I recently gave up rice, and while I fell off the wagon a few times, (I really don’t care for rice, but I wasn't about to starve) I am determined to eat better as much as possible. After all, with my vacation coming up in two weeks, my six pack won’t grow itself (but it would be so cool if it would).

So this morning, I made this awesome sandwich for lunch in less than thirty minutes. I even had time to throw in some kale chips to go along with it, which I’m sure is a better alternative to fries. I don’t have a Panini maker, so I used my waffle iron, which gives it the same effect more or less, so don’t feel as if you can’t make this sandwich if you lack the equipment. I made so many substitutions but included the original recipe from Iowa Girl Eats for you.

Apple Orchard Panini


·         Italian bread or Ciabatta buns (I used regular bread)

·         Extra virgin olive oil

·         Apple butter (I used peanut butter)

·         Roasted deli turkey

·         Granny Smith apples, thinly sliced

·         Brie cheese, sliced (I used white cheddar)


1.      Preheat panini maker to medium-high (I used my waffle iron; gives you the same effect more or less). Brush one side of 2 slices of bread with extra virgin olive oil. Turn slices over then spread apple butter generously on both slices. Layer on turkey, apple slices, and Brie cheese then place other side of bread on top. Place in panini maker (alternatively, cook the sandwich in a skillet on the stove-top) until golden brown and crispy. Allow to rest for 2 minutes then slice with a serrated knife. I served mine with kale chips that I made in the microwave, which is super easy to make. Simple drizzle handfuls of kale leaves with olive oil and salt on a plate so that they're not overlapping, and microwave on high for 2 1/2 minutes so it's nice and crunchy!


How do you like to enjoy your deli sandwiches? What are your must have ingredients? Share with us in the comment section below!





Breakfast Patty Melt

Hola! Qué Pasa? Adivina qué?


Hoy es Cinco de Mayo! And while I am a little sad that I won't have one of my regular drinking buddies with me, I will find someone to go with me and have a few drinks after work today!

So it's Tuesday and it's STILL RAINING! My boyfriend in Miami says it's still raining there as well so at least it's not just us. It was actually him who reminded me that yesterday was Star Wars day. Between that and his motivation, yesterday turned out to be a pretty good day for me, as I was motivated to get back into the kitchen. That's where this beast of a breakfast sandwich comes in!

(No it's not McDonalds. It's better! Say hello to the beautiful love child of a breakfast sandwich and a patty melt)

(No it's not McDonalds. It's better! Say hello to the beautiful love child of a breakfast sandwich and a patty melt)

Now I may be lactose intolerant....but if there is one thing I cannot live without, it's CHEESE! I have been known to say in the past, that it is not a sandwich, unless there's cheese on it. And boy does this sandwich have cheese on it. Three slices to be exact. Three slices of cholesterol filled, stomach upsetting, cheesey goodness! And I used cheddar, so imagine if I had other types of cheese at my disposal. I think I might actually stop the world if I do. I can't handle that much power! If you think you can, stick around for this mouth-watering recipe after the jump!


Breakfast Patty Melt


  • 1 English Muffin

  • 1 Veggie Burger

  • 3 slices cheddar cheese (doesn't have to be pre-sliced cheese)

  • 1 slice eggplant

  • 1 egg white fried

  • Seasoning for taste

  • Fruit for decoration (optional)


  1. Start by frying your egg white on low heat in a lightly greased skillet (I used cooking spray). Season lightly for flavour (I used garlic and pepper and italian seasonings). While this cooks, heat up a frozen veggie patty in the microwave (I used Morning Star Farms Garden Veggie Patty).

  2. You can assemble the sandwich as you fry, so place one slice on cheese on the bottom bun of the English muffin, then place the veggie patty on top. Then place a slightly smaller slice of cheese on top of that (this is gonna get cheesey). 

  3. While assembling, fry your eggplant slice in the skillet and season to your taste (I used the same seasonings). Add the egg whites and eggplant followed by (you guess it) your last slice of cheese. Top with top bun.

  4. But wait, there's more! On low heat, grease your skillet with about 2 tablespoons of butter. That's right, butter. This stopped being healthy around the second slice of cheese. Before the butter completely melts in the skillet place the entire sandwich in the skillet. Let it absorb that butterey goodness! When the bottom is golden, crispy brown, flip the sandwich carefully (adding more butter to the pan for the top bun) and continue to cook until the cheese is melted and perilously close to running out of the sandwich and into the next county.

  5. Serve with your favourite juice and a side of fruit if you're feeling guilty about all of that butter.

Rise and shine, it's breakfast time folks!



Crab Salad Tostados

The second part of this post is going to be quick. The good thing about these two recipes I've shared with you is that you can make them simultaneously! Now I know you like that! So while you're waiting for the custard to bake, you can make these simple open-faced sandwiches. Bear in mind, that the servings on these are meant for a small group of four people. So if you're entertaining more, adjust the recipes accordingly for your crowd.

Today I give crab salad a new twist that I think you'll love!

Crab Salad Tostados

Serves 4


1 Hoagie Slice of bread (cut in half diagonally and then separated top and bottom)

1 cup of imitation crab meat (completely thawed)

2 tablespoons aged cheese Alfredo sauce

1/3 cup shallots

2 tablespoons Italian seasoning

1 tablespoon garlic and pepper seasoning

1/3 cup diced tomatoes

1/4 cup ricotta cheese


Combine the crab meat with the Alfredo sauce, shallots, tomatoes and seasoning. Stir until completely combined.

Lightly spray a pan with non stick spray. Toast the bread slices on both sides until desired consistency. Top bread slices with crab salad mix. Then top each tostado with a dollop of ricotta and serve.