Sweet Potato Turkey Burger Sliders

This year I’ve been making a conscious effort to eat more at home, and learn some healthy and delicious new recipes.

Last night, my boyfriend and I made these sweet potato turkey burger sliders, and they were SO good I knew I needed to share them right away.


When you look at some of these recipes online, they can seem super intimidating. Obviously, some of them I modify (Like I did with the original recipe that I found for these) because there are times where you can’t find the called for ingredient, or just don’t care enough to try and find it (for example, when a recipe asks me for like nitrate free bacon…I just use normal bacon…)

Also, this may be annoying but some of my measurements aren’t exact…but you get the idea.

So! Here is what I used for this recipe:


  • One pound of ground turkey

  • About 1/3 of a chopped up yellow onion

  • About 1/2 a cup of panko bread crumbs

  • 1 egg

  • 2 tbsp of taco seasoning (I used epicures)

  • a ton of minced garlic

  • a bit of Himalayan pink salt

Additional needed ingredients:

  • Avocados or guac (I made guac, which is why lemons and garlic are on this list, the amount of avocados also depends on how much guac you’d like, I used 1 and a half)

  • 1 Lemon

  • 1 large Sweet potato

  • More garlic

  • Salt

  • Olive Oil

  • Siracha maya (I made it, 1/4 cup of light mayo, 1 tbsp siracha sauce, a squeeze of lime)

  • bacon (turkey if preferred)


sweet potato rounds

sweet potato rounds

  • Preheat the oven to 425

  • Line a baking sheet with parchment paper. Slice your sweet potato into rounds, and brush a bit of olive oil on each side. I also seasoned with a bit of pink salt, and a garlic and onion nutritional yeast (also Epicure)

  • Put into the oven for 15 minutes, flip, then back into the oven for another 15 minutes.

  • While the sweet potato is in the oven, combine all of the turkey burger ingredients and make small patties. Heat a pan over medium to high heat on the stove, add a bit of cooking oil or spray (I used an olive oil spray), and cook the patties until they’re cooked through (I’d say about 4 minutes on each side give or take)

  • Make your guac and siracha mayo in the mean time, as well as cook your bacon (we made two pieces) and wait for your sweet potato and turkey burgers to finish cooking.

  • Once cooked, stack in the order of sweet potato, turkey burger, guac, a bit of siracha maya, and chopped up bacon. Then you’re ready to eat!

I understand that my instructions aren’t exactly precise, but that’s just how I cook! I add different things here and there depending what I’m in the mood for, and encourage you to too! If you’re interested in the original recipe, you can find it here. Happy eating!

My HelloFresh Review

Happy Sunday readers!

How nice would it be on a Sunday knowing you have a WEEK full of meals coming on Tuesday so you only have to prep for Monday? Pretty great hey? That’s how I felt when I got my HelloFresh box. I was excited to not have to think about dinners for the week because I’d already picked them out and only had to worry about picking which one I wanted that night.

I want to start this post off by saying this isn’t sponsored in ANY WAY. I got a lot of feedback requesting to hear more about my experience with HelloFresh, so here it is.


I’m not going to go through every meal - because that would be really boring. So, I’ll just give my overall thoughts.

I really liked the option to pick your recipes and to see the upcoming recipes. I was able to pick four different meals so you have a good variety of options throughout the week.

When you get the box, (I had four meals in my Pronto box), you will have however many meals you ordered in bags, the recipe cards and instructions, and underneath that will be your protein on a cooler pack. I’d recommend getting everything into the fridge as quickly as possible, but if you aren’t able to HelloFresh does a good job of keeping your ingredients as fresh as possible.

My immediate favourite thing about HelloFresh was they do a really good job of making sure they’re only using necessary packaging. You see so many companies failing miserably at this, so it was really nice to see that they are conscious of it.

The meals over all were really easy to complete. The steps are carefully laid out and they provide everything you need and for the most part it only requires a couple prep steps on your part to be ready to go.


Overall, all of the meals were good. There were ones I LOVED (The Miso Pesto Shrimp Raman…wow.) and some that weren’t my favourite, but there weren’t any I thought, “wow that was a real fail”. My real only feedback for HelloFresh is that they don’t currently provide the option to substitute for a vegan or gluten free option (there is a vegetarian option!). I got a lot of people asking me if this was vegan, if I was vegan, or if there was a vegan alternative. I’m not vegan or gluten free, however I do try to substitute when I can or want to. I wouldn’t be surprised if HelloFresh had this on the horizon.


Would I do HelloFresh again? Absolutely. This service is a really great option for people who just don’t have time to buy and prep ingredients, don’t want to spend time scouring the internet for tasty and healthy meals, or people who aren’t great at cooking and want to get better.

I’m looking forward to trying more HelloFresh recipes! Have you tried HelloFresh? Let me know your favourite recipes below!

Crock Pot Butternut Squash Soup

Alright, so crock pots are pretty much one of the best things ever for people living on their own who want to meal prep for a full week, am I right?


I got a crock pot last Christmas and have used it a few times, and oh man does it make my life a lot easier when I have a bunch of other things to do but would also like to eat at the end of the day. To be honest, I'd never made soup in the crock pot, so I was a little unsure how it would turn out. So many questions...

What if I didn't like the taste in the end, am I too far gone?

Could I add more ingredients or would that ruin it?

How do I pour this soup into my blender? 

Why did I decide to make all this damn soup I live alone?

Should I just order a pizza and call it a day?

Anyways so I went ahead and made the soup and am I glad I did! Not only was it insanely easy but delicious! This is now going to be one of my staple soups moving forward into the colder months and it was great to have on hand for quick lunches for the week.


  • Two cups of chicken stock (I make my own using the Epicure chicken broth, it's delicious)
  • GARLIC (I like a ton of garlic, so this really depends on how much you like)
  • 1 carrot - peeled and diced.
  • 1 granny smith apple - cored and diced
  • 1 medium to large (uncooked) butternut squash - peeled, seeded, and diced
  • 1 white onion
  • a pinch of salt, or a bit more to taste
  • ground black pepper (again I don't like to give an exact measurement as I like a lotttt of pepper)
  • 1/8 tsp of cayenne, or a bit more to taste
  • a pinch of ground cinnamon
  • a pinch of ground nutmeg
  • 1/2 cup of unsweetened almond milk (or unsweetened coconut milk, or cream if you're really crazy)


  1. Add chicken stock, garlic, carrot, apple, onion, butternut squash, salt, pepper, cayenne, cinnamon, and nutmeg into the crock pot. Toss to combine.
  2. Either cook for 6 - 8 hours on low, or 4 - 6 hours on high, or until the squash is completely tender and you can easily pierce it with a fork. 
  3. Stir in almond milk
  4. Use whatever blender you have to blend the soup until it is completely combined and smooth. Taste, and season with additional cayenne, pepper, salt, milk/cream, etc. 
  5. Serve and enjoy!

Like I said, it's that easy! I like to add lots and lots of pepper, garlic herb salt, and a little extra cayenne for serving. Have a favourite fall soup to share? Link it in the comments below!  

Homemade (Healthy?) Reese's PB Cups

With Halloween just around the corner there are tempting treats popping up all around me. It feels like everyday there is a new bowl of candy out at work, or more and more Halloween candy flooding the isles of the grocery store.

It's the worst and also the best.

My personal fave? Reese's PB cups (that and sour patch kids). It's almost impossible for me to pass these by without grabbing one (or ten).

When I go to anywhere in the states that has a Trader Joe's I like to pick up a bag of their 99 cent dark chocolate PB cups and keep them in the freezer, they're delicious and the perfect craving killer. 

But, since I haven't been able to get to the US in a few months, I've been looking for an alternative and have yet to find one. Until now.

I made my own version of these tasty treats the other night, and ohhh man are they good! Almost a little too good...make at your own risk.


You will need:

- Dark chocolate chips

- Coconut oil

- Vanilla Extract

- Honey

- All natural peanut butter (I used Krafts Sea Salt all natural pb and it was game changing - you can also use regular pb if you prefer)


- Start by lining a muffin tray with cupcake liners

- Put 1 cup of dark chocolate chips and 1/4 cup of coconut oil into a liquid measuring cup (or microwaveable bowl) and heat for 45 seconds in the microwave. Take out, add 1 tsp of vanilla extract, and stir until completely liquified. 

- Pour the chocolate mixture evenly into the cupcake liners, I'd recommend doing a fairly thin layer. Put into the freezer for 15 minutes.

- Put 1/2 a cup of the PB of your choice, 2 tbsp of honey, and 2 tbsp of coconut oil into a liquid measuring cup and heat in the microwave for 15 seconds. Take out and mix until completely liquid.

- Take the muffin sheet out of the freezer, pour the PB mixture evenly onto each of the frozen chocolate pieces, and put back into the freezer for 5 minutes.

- Repeat the first chocolate mixture and put the muffin sheet back into the freezer for an hour or more. And then you're ready to start snackin!


Like I said, super easy, but SUPER tasty and addicting.


Have a candy craving killer of your own? Comment below!


Cinnamon Bun Casserole

By popular request!

The cinnamon bun casserole.


This recipe comes from my friend Sam whose made this many times at girls brunches over the years, and I took it for a spin myself this weekend while hosting a brunch for some girlfriends.

It's this simple:

- 2 packages of Pillsbury cinnamon buns (I get the smaller sized ones)

- Butter

- Cinnamon 

- Sugar


Start by combining the desired amount of cinnamon and sugar. What you need to do is rip apart the cinnamon bun dough, rolling into balls. Roll the balls in butter, and then the cinnamon sugar combination. 

Put the pan or dish into the oven at the heat listed on the cinnamon bun packaging. I put mine into the oven for 12 minutes, however I have an unusually strong oven, so for others I would recommend 12 - 14 minutes.

Wait two minutes after taking out of the oven, ice, and you're ready to serve!

It's. that. simple.

Serve this at your next brunch, you're welcome.