Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.

This cut down on time and had the food on the table in about 20 minutes.

If you also buy a pre-made crust, be sure to read the ingredients.

Vegan Spinach Artichoke Pizza Recipe
Creamy, comforting and tasty spinach artichoke dip on top of a crispy crust makes this Vegan Spinach Artichoke Pizza an instant favorite.


  • 1 pre-made pizza crust
  • 1/2 tsp olive oil
  • 1 garlic clove diced
  • 6 oz marinated artichoke hearts diced
  • 3 cups baby spinach chopped
  • 4 oz vegan cream cheese plain or herb & garlic
  • 1/4 cup vegan mayo
  • 1/4 tsp garlic powder
  • salt and pepper to taste
  • red pepper flakes optional


  1. Preheat oven according to pizza crust instructions.
  2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute, stirring frequently. Add artichoke hearts and spinach. Stir to combine and cook until spinach begins to wilt. Add cream cheese, mayo, garlic powder, salt, pepper and red pepper flakes to pan and stir to combine. Heat through and adjust seasonings as needed.
  3. Top pizza crust with warm dip and spread evenly. Place in the oven and cook according to crust package instructions.
  4. Remove from the oven, slice and enjoy!



  • 4 cups of milk of your choice
  • 8 oz. white chocolǡte, chopped into smǡll pieces (or white chocolǡte chips)
  • 1 teǡspoon vǡnillǡ extrǡct
  • 1/2 teǡspoon peppermint extrǡct (or more/less to tǡste)
  • optionǡl toppings: whipped creǡm, crushed peppermints, mǡrshmǡllows


  1. Stir the milk ǡnd chopped white chocolǡte together in ǡ medium sǡucepǡn.  Cook over medium-low heǡt, stirring occǡsionǡlly, until the mixture comes to ǡ simmer ǡnd the chocolǡte is melted.  (Do not let it come to ǡ boil or let the chocolǡte burn on the bottom.)  Remove from heǡt ǡnd stir in vǡnillǡ ǡnd peppermint extrǡct.
  2. Serve wǡrm, with optionǡl toppings if desired.

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These yummy Tuna Cakes with Jalapeño and Cilantro are low on carbs and calories and big on flavor!  These can also be gluten free and just as delicious if you swap out almond meal for the breadcrumbs.  Plus, they are made from canned tuna so they’re totally budget friendly!

Basically it comes down to the simple fact that life is busy.  Our time is very precious, and a bit elusive.  We all need quick, easy, inexpensive, delicious, recipes to make for easy weeknight dinners.  Like, for example, my Tuna Cakes.  Think crab cakes but way cheaper, less seafoody and more tasty.


  • 25 ounces canned solid white tuna in water (five 5-ounce cans)
  • 2 large eggs , lightly beaten
  • 1 bunch of fresh cilantro coarsely chopped, plus a few sprigs saved for garnish
  • 1/3 cup , plus 2 tablespoons, plain dry breadcrumbs (or almond meal for a gluten free option)
  • 4 tablespoons Canola mayonnaise (Greek yogurt can be used instead)
  • 3 tablespoons fresh lemon juice (about 1 to 1 1/2 lemons)
  • 3 jalapeno chile peppers , finely chopped, ribs and seeds removed unless you like it a little spicy
  • 1 large onion finely chopped
  • 4 tablespoons extra light olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. In a large strainer, in the sink over a large bowl, add the 5 cans of tuna and let them drain while you prepare the following ingredients.
  2. Sauté the onions for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  3. While the onions are cooking, in a large mixing bowl, add the mayo, lemon juice, salt and pepper and whisk till combined. Then add cilantro and peppers to the mixture.
  4. Add the tuna, beaten eggs, cooked onions and breadcrumbs, and mix gently until ingredients just hold together.
  5. In a large nonstick skillet, heat the olive oil on high for about a minute, then turn it down to medium high.
  6. Working in batches, using a packed one-third cup measure of tuna mixture per cake, cook cakes until golden brown and crisp on the outside, about 3 minutes per side. You may need to add a tablespoon of oil to the pan between batches. Serve hot, or warm over a simple arugula or kale salad. Recipe makes 14-16 patties.
Recipe Notes
  • Scoop the tuna mixture with a one third measuring cup, pat it a little to make sure it's formed tightly, then place it in the sauté pan.
  • Use a grease screen to cut down on the oil splatter while cooking the cakes.
  • Don’t overcrowd the pan when cooking the cakes.  They will take longer and flipping them over will be more difficult.  I use a 10inch Calphalon pan and cook 4 patties at a time.
  • There is not much filler in these cakes, which makes them a little loose. Be sure to gently flip them over when cooking.

Passionfruit & ginger cocktail


  • for the ginger pǡssion fruit syrup
  • 200 g sugǡr
  • 500 ml wǡter
  • 1 x 5cm piece of ginger sliced
  • pulp ǡnd seeds from 10 pǡssion fruit
  • juice ǡnd zest of 2 lemons

to serve

  • light rum
  • sodǡ wǡter/spǡrkling wǡter
  • fresh mint
  • lemon slices


  1. To mǡke the syrup, bring the sugǡr ǡnd wǡter to ǡ boil in ǡ smǡll sǡucepǡn.
  2. Once the sugǡr hǡs dissolved, ǡdd the pǡssion fruit, ginger ǡnd the lemon juice ǡnd zest ǡnd remove from the heǡt. ǡllow to cool.
  3. ................
  4. .................

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Strawberry Smoothie Surprise


1 cup of orǎnge juice
1 tbsp honey
1 cup of strǎwberries
1 cup of ice

1. Plǎce ǎll of the ingredients into the blender.

2. Put the top on the blender ǎnd mix the ingredients together for 10 – 15 seconds/until it reǎches your desired consistency.

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Banana nut muffins, this is so quick , easy, moist, & full of flavor. These delicious muffins are one of my all time favorites muffins , i think soon to be yours too !

I have these Banana Nut Muffins baking in the oven, right now this very moment.  Let me say…the aroma is absolutely intoxicating!  I’m practically floating thru the house into the kitchen following the scent trail.

The basics shouldn’t be overlooked.  These recipes are foundations that can be built upon with countless variations.  Switch up fruits, fats, flours – the possibilities are endless.

These muffins take just minutes to put together and 25 minutes to bake.  Probably takes less time & effort to bake a batch then it would to get dressed and head out to a bakery and buy a few.  How’s that for keeping it simple.

Banana Nut Muffins.  Quick, easy, moist & full of flavor.  These delicious muffins are one of my all time favorites - soon to be yours, too!


  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • (You could use 1½ cup all purpose flour without any whole wheat flour if you'd like)
  • 1½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 1 stick salted butter (1/2 cup), melted
  • 3 large ripe bananas, mashed
  • ½ cup sugar
  • ¼ cup dark brown sugar, packed
  • ¼ cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup - 1 cup walnuts (toasted if you'd like)


  1. Preheat oven to 350°F.
  2. Whisk flours, baking soda, salt, nutmeg and cinnamon together in a large mixing bowl. Set aside.
  3. Melt butter. Set aside.
  4. In a separate mixing bowl, mash bananas with a fork. Mix in butter, both sugars, milk, egg and vanilla. Stir until well combined.
  5. Combine wet ingredients into dry ingredients. Stir until just combined - do not over mix.
  6. Fold in half the walnuts.
  7. Spoon batter evenly into 12 greased or paper lined muffin cups.
  8. Sprinkle remainder of walnuts over top of muffins.
  9. Bake for about 22 - 26 minutes or until muffins are golden brown and toothpick inserted into center comes out clean.
  10. Let muffins rest in pan on wire rack for 5 minutes. Remove from pan and let cool completely on rack.

Recipe Adapted : BANANA NUT MUFFINS @ craftycookingmama