delicious recipes

Sugar Cookie Cheesecake

Ingredients for the crust:

  • Sugar Cookies (Crush up store bought or you can bake your own)
  • 5 tbsp Melted Butter
  • 2 tbsp Sugar

Instructions for the crust:

  • Melt butter and set aside.
  • Crush up cookies into find crumbs for two cups of crumbs.
  • In a bowl - mix together crumbs, butter, and sugar until well blended.
  • Press mixture into the bottom of a 9 inch round pan.
  • Bake for 10-15 minutes until done.
  • Set aside and let cool.

Ingredients for the batter:

  • 2 lbs Cream Cheese
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 cup sugar
  • ½ cup sprinkles

Instructions for the batter:

  • Place cream cheese in a bowl and beat until creamy.
  • Add eggs, vanilla, and sugar - mix well.
  • Mix in the sprinkles now.
  • Pour the mixture into the prepared crush.
  • Sprinkle some of the sprinkles on top.
  • Place in oven and bake at 350 degrees for one hour until done.
  • The cheesecake with be slightly golden and set, but will jiggle in the middle a bit.
  • Let cool completely and remove from pan or leave in the pan.
  • Enjoy!

Creamy Tomato Italian Chicken

A wonderful slow cooker Italian chicken recipe, with mushrooms, spinach in a creamy tomato sauce.



4 boneless, skinless chicken breasts, cubed

3 cups sliced mushrooms

1 (6 ounce) package spinach

2 cans diced tomatoes, with juices
8 ounce light cream cheese, cubed
1 (6 ounce) can tomato paste

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon parsley flakes
Salt and ground pepper, to taste



In a slow cooker, place the sliced mushrooms into the bottom.

Place spinach on top of mushrooms.

Season the chicken breast with salt and pepper, then place on top of spinach.

Add cubed cream cheese on top of chicken.

In a bowl, mix together tomatoes, tomato paste, salt, pepper, oregano, basil, and garlic powder.

Pour tomato mixture over the chicken.

Cover and cook on low for 6-8 hours or on high for 4 hours.

Serves: 4-6


Hi everyone! So this is gonna be the first post ever to be made about my recipes. I decided starting to share them to show my passion for cooking and to spread the word that vegan food can be both easy and delicious to make. This recipe is probably my favorite one, I thought it’d make a great first post. The pics won’t be the best since I don’t have a camera other than the one on my phone but oh well, hope you enjoy these upcoming recipes ❤️

Amazing Cauliflower Wings 

These wings are so delicious and easy to make. You’re honestly not gonna miss chicken wings once you’ve tried these!

(for the batter) Whisk all together
- ¾ cup of any kind of flour
- ½ cup of plain non-dairy milk
- ½ cup of water (make sure to add this carefully as we don’t want the batter to be so liquidly)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 1 tsp paprika
- pinch of salt and ground pepper

Heat up 1 cup of bbq sauce (or your favorite sauce like orange, red hot, buffalo, cayenne pepper) with 1 tbsp of vegan butter (you can add coconut oil instead or nothing else at all)

Ranch sauce:
- 1 ½ tbsp vegan mayonnaise
- 1 tsp onion and garlic powder
- ½ tsp apple cider vinegar
- 1-2 tsp non-dairy milk
- 2 tsp parsley flakes
- salt and pepper to taste
- a touch of maple/agave syrup if desired

Once you’ve cut the cauliflower into florets, dip each in the batter, then onto some panko (for extra crispiness) or bread crumbs. Get some baking sheets and line them with parchment paper, placing the florets all together. Bake them on a pre-heated oven at 400F for 25-30 mins. Then get them out and toss them in the dressing to, once again, bake them for another 20 mins.

Let them cool down a bit before eating; you can have sweet corn as a side dish or some fries.


Baked Salmon
  • 2- 6oz. fillets of Salmon
  • 2 cloves of garlic, minced
  • 6 Tbs. oil
  • 1 tsp. dried basil
  • Salt and Pepper
  • 1 Tbs. lemon juice
  • 1 Tbs. fresh parsley, chopped

In a medium glass bowl, prepare marinade by mixing garlic, oil, basil, salt, pepper, lemon juice & parsley. Place salmon fillets in a medium glass baking dish & cover with the marinade. Marinate for 1 hour, turning occasionally…

Preheat oven to 315 degrees

Place fillets in aluminum foil, with marinade and seal. Please sealed salmon in glass dish & bake 35-45 minutes, until easily flaked with a fork. Enjoy!

Recipe for Steph's Beef and Lamb stew!

You will need:

  • some oil (about 2 tablespoons maybe)
  • 3 cups water
  • 2 lbs. beef and lamb, cut into pieces; size don’t matter, just cut them into pieces you think would fit on a spoon and you would enjoy biting into
  • potatoes!! I like red potatoes; 2 cups will do. That’s usually two large potatoes, or about three medium size potatoes (six or seven small potatoes). Cut into bite-size pieces
  • some vegetables: my strew included green beans, peas, pearl onions, artichoke bottoms, and about ten cloves of garlic, cut into smaller pieces (I fucking love garlic); other vegetables that can taste great are carrots, regular onions, squash, peppers, etc.. Just make sure whatever you put in is bite-sized
  • some red wine after you’ve drunk some
  • Lawry’s beef stew seasoning (this usually comes in a packet, next to things like au jus spices, taco seasonings, strogonoff mixes, etc.. in the grocery store)
  • ??? garlic salt
  • ??? onion powder
  • ??? garlic powder (I fucking love garlic)
  • ??? paprika
  • ??? salt
  • ??? pepper
  • Worcester sauce
  • ??? = I have no fucking clue how much to put in I just kept adding until it tasted right

Now that we sort of have our ingredients, you’ll probably need a big saucepan (like REALLY BIG it needs to fit a good 8 cups of water). That’s really about it as far as utensils, besides ladles and spatulas.
 So let’s begin!

  1. Get your big ol’ saucepan, and your oil. Heat up the saucepan and oil, then add your meat. Most people will tell you to completely brown the meat, but I actually leave the meat with bits of pink; the meat will be cooking for over two hours, it’ll be fine. Anyway, cook until there’s only small areas of pink left.
  2. Once the meat is cooked, add the water and Lawry’s stew seasoning. Bring it to a boil, then turn it down to simmer. This is also sort of where I added my garlic; I like my garlic pieces somewhat mushy. I also add extra seasoning, like salt and pepper and paprika and garlic salt and salt and oh god the sodium. This is COMPLETELY by feel, so you’re going to have a fairly burnt tongue after all the taste-testing. What you’re going for is a taste that’s savory, makes you want to keep the taste in your mouth, maybe lick your teeth. This savory quality is actually called “umami.” It’s what’ll give your stew that heartiness we associated with beef stew.
  3. Simmer for an hour and a half. Make sure you put the LID on or your broth will start boiling away.
  4. After an hour and a half, add your vegetables and whatever the fuck you wanna put in this. This is also where I add the worcester sauce, but this is optional. I like the kick it gives though. Also where I added a bit of red wine, also optional. Simmer the veggies for 30-45 mins., lid on.
  5. Add more spices during this period. Make it taste like you want it to. Have cold water on hand for your poor tongue.
  6. After 30-45 mins. take off stove. Let cool for 10-15 mins.
  7. Eat, die, and go to heaven, then come back as a ghost to finish your stew.

This will make a LOT of stew so have lots of tupperware ready!! Or lots of people to eat it!! Also you may need to add more water at times while it’s simmering; if you do, just make sure you add a little more of all the spices and sauce and water else you put in before the vegetables, or else the flavor will become diluted.

Fri. June 14
Garret and I went for a nice trail walk today (about 7 km) and I was not in the mood.  We usually go on Sundays but had some time and thought why not go?  But after my stressful week all I wanted to do was relax on the couch and watch a movie.  I am thankful Garret encouraged me to go though.  About half way I finally started to enjoy it. 

Later we went for Dinner at The Newabs (in Mayfield common) and enjoyed some indian food.  I was craving a chicken fig and baked brie sandwhich from Earls so bad though.  We had a group on for this restaurant and we tried it out.  Garret really stuffed himself as we chose the Buffet and it was his cheat meal.  I don’t like spicy food so I stuck with a vegetable curry, some beef (water was close by! small bites!) and then we both ordered some yogurt smoothies.  Banana for me and Mango for him.  It was a cute place, not very busy but our waiter was very friendly.

Later that night we went to Marble Slab for dessert.  So freakin’ delish!  I enjoyed my medium cone with 2 flavors:  banana and birthday cake w/ sprinkles. 

Sat. June 15
I woke up this morning and I had to get ready for Spartan Race Training.  Again, couldn’t get excited about training and even while training I was having a hard time challenging myself mentally.  I am glad I still pushed myself a bit and went - well, not like I had the choice, I am the one who organizes the workouts! 

We had stations and each station was 2 minutes long and we repeated everything 3 times. 
1) Burpees
2) Medicine Ball (16 lbs, 20 lbs, 24 lbs) run - had pylons set up, about 3 meters
3) Monkey Bars
4) Forward lunges with wooden plank overhead
5) Jog around park
6) Climb Net Wall
7) Burpees with Pushup
8) Crunches

It was a great workout and I was glad when we were finished.  Good calorie burn too (518). 

We went out for dinner again tonight (NEVER HAPPENS) because I was still craving that dang chicken sand which!  So we went out and I ordered that, a house salad (dressing on the side) and a water.  It was perfect and I wasn’t over my calories.  I can’t get over how good that sand which is (according to my fitness pal it is 689 calories).

Sun. June 16

I weighed myself and 166 lbs!  Whootie Whoot!  Feels good to be “well” into the 160’s now.  My goal was to be 167 by my cousin Cassie’s Wedding which is next Saturday so I’m quite pleased with myself. We had Garret’s parents over for lunch for Father’s Day and I made Salmon with Mango Chutney and also grilled Veggies (zucchini, mushrooms, cherry tomatoes).  For Dessert we had chocolate covered strawberries.  

I was glad it was our hike day (Garret and I go every Sunday) because I wanted to burn those chocolate covered strawberries off!  After Garret’s parents left we played a board game (Dominion) with Garret’s brother Tim and then we told him we couldn’t play another one because we had to hike.  I was so pleased when I asked if he wanted to come with us that he wanted to! 

We hiked 13.74 km and I couldn’t believe how much energy I had.  We kept a great pace and quite a few times I wanted to run up the hills or just run for the simple fact that I could (didn’t feel like dying after 3 meters) and I actually, get this, WANTED TO!  I can’t get over the difference of my mental state when running and working out in general.  After feeling so discouraged, emotionally drained, etc. last week I was happy my energy was back. 

Garret’s brother Tim…not so much hhaha  Garret was so impressed with me and I told him eventually it would be awesome if we could run the whole thing.  That will take some time but if we could do intervals that would be fantastic.  Soccer has really helped me as well.  Like I mentioned in previous posts, I can run quite longer than last year and I am so happy to see my body adapting and that I actually enjoy running.  It’s an amazing feeling that’s forsure.

When we got back home we made a Teriyaki Glazed Chicken & Shrimp Stir-fry from Clean Eating which is definitely one of our favorites. 

dorian’s easy and delicious fry recipe

1. make ur fries. i do this in the toaster oven so i guess they’re “bakes” but wev bite me (no, bite the bakes)

2. while they are cooking locate every dried shake-on spice, herb, or seasoning in your kitchen (for me today this was basil, oregano, herb & garlic seasoning, chili powder, and i am like 90% sure something i am forgetting)

3. add all of the seasonings in whatever amounts you see fit

4. salt to taste. or don’t. i don’t but i’m not u, maybe you like salt

5. douse in liberal amounts of malt vinegar. don’t bother measuring it into the cap or using one of those weird spritzy bottles just. unscrew the lid. dump it right on. 

6. eat

7. can you still feel your taste buds? is there less than a centimetre of pooled vinegar in your eating receptacle? unacceptable, make bakes again soon


Ginger Soy Glazed Salmon (CC)! This recipe is really easy and the fresh salmon definitely makes a difference! Slow cooking the salmon creates a really butter-like fish that just melts in your mouth!! Since I first made it, I’ve been going crazy from how good it is!!
please like and reblogs are always appreciated! :)