Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

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Grilled chicken and grilled pineapple salsa wrapped in homemade spinach flatbread, drizzled with (another) homemade healthy ranch dressing – delicious, healthy and refreshing

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My brain has been so full of leafy greens and pineapple that my naughty buddies (a.k.a. rice, pasta and sorts…) were a bit upset saying that I don’t think about them that much. I could see leafy greens on the one side and pineapple on the other, not knowing if they would ever want to be BFFs. I told them they should help me and I was happy that they did. I caught them arguing few times that they can be together as one, but not to the point of being healthy. Oh, I almost forgot that this is a healthy recipe challenge with pineapple and leafy greens to go with it.

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I wasn’t exactly sure if I can pass the ‘healthy test’, but when Angie told me that when there are greens and pineapples, it’s healthy. 😛 So maybe I can get a passing grade for my homework… Maybe… 😀

I’ve thought of salad and smoothies, but I want to challenge myself more (hey, it’s fun!) so the last thing that came to mind is something sandwich. The best option I had in mind was to make my own spinach tortillas that later became spinach flatbread.

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So… there came chicken and grilled pineapple salsa wrapped in spinach flatbread… and let us not forget to drizzle with homemade ranch dressing! The chicken wrap was so filling and refreshing at the same time… and healthier. It was really good not feeling that guilt after eating these wraps. And oh, did I say “after eating these wraps”? It was a mistake; I ate only one. I hope you believe me this time. 😀 I should have put more grilled pineapple salsa, but overall, the taste was really good!

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This Fiesta Friday Healthy Recipe Challenge is so much fun. It indeed made me get out from my comfort zone and made something healthy and new. And I am glad that I almost everything is homemade – from the flatbread to salsa up to the dressing. I feel great! Thank you, Angie!

Now, let me share with you the recipe of this delicious wrap. I did post individual recipe for the fillings, but I will also share them below.

Chicken Spinach Flatbread Wraps with Grilled Pineapple Salsa

Ingredients:

  • Grilled chicken
  • Spinach flatbread, homemade (recipe below) or store-bought
  • Grilled pineapple salsa (recipe below)
  • Homemade healthy ranch dressing (optional)
  • Fresh parsley, to garnish
For the grilled chicken, you can use your own grilled chicken recipe or try this All-Purpose Grilled Chicken.
For the spinach flatbreads:
Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.
  12. Transfer to a lint-free towel and keep in an air-tight container until ready to use.

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For the grilled pineapple salsa:

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

To assemble:

  1. Cut up your chicken. Chunks or vertically sliced is fine.
  2. Place your flatbread on a surface. Fill with grilled chicken. Top with grilled pineapple salsa.
  3. Optional: drizzle with homemade ranch dressing and fresh parsley.
  4. Wrap and enjoy your meal. 😉

Notes:

This can be topped with less salt and less fat white cheese, too. Oh, I could imagine how good it could be! 

The bread can be folded into two and press using a double/press grill pan. 

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Spinach Flatbreads

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Sneak leafy greens into your kid’s sandwiches by making this Spinach Flatbread – it’s easy and it’s good for them and us, too. 

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When someone says leafy greens, the first thing comes to mind is spinach. I think that would prove that my favorite leafy green is spinach. I used to put spinach in vegetable soups/stews, but when told by friends that spinach is good for anemia, I started consuming spinach like Popeye. Since then, I could eat spinach in any form… even in the form of flatbread.

Well, I was really aiming for tortillas since I really wanted to make my own. Somehow and by accident, these came out as flatbreads. At first I was a little disappointed, but when I saw the dough cooking beautifully, I felt nothing but happiness. I also love the spinach specks – how gorgeous!

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I was a little nervous at first knowing that this has no yeast and was doubtful that the baking powder alone will do its thing and will make this bread pliable. The secret? You just have to believe. 😀

What do think my friends at Fiesta Friday # 155? Will you say something about my Spinach Flatbread? 😀

Spinach Flatbread

Ingredients:
  • 1 1/2 cup flour (all-purpose or whole wheat; I used AP flour)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp canola oil (or vegetable oil)
  • 1 1/2 cup baby spinach
  • 2-3 tbsp water for the dough
  • water for simmering the spinach
 Instructions:
  1. In a pan, add water. Place over a stove on medium heat. When the bubbles appear at the edges, add the 1 1/2 cup of spinach and cook for 2 minutes.
  2. Using a strainer, drain water from the spinach and run under a very cold water.
  3. Transfer to a blender and puree the spinach. You may need to add little water in this step. I did pureed mine using a mortar and pestle because my blender was acting up.
  4. In a bowl, combine flour, baking powder, salt and vegetable oil.
  5. Add in spinach puree and mix until crumbly.
  6. Add in 2-3 tbsp (or more) water until the dough comes together.
  7. Cover the bowl with cling wrap and set aside for 30 minutes.
  8. In a lightly floured surface, flatten the dough and divide into three.
  9. Flatten each to 7-8 inches disk.
  10. In a non stick skillet with high heat, cook the flatten dough until brown spots appear. Flip and cook the other side.
  11. Repeat until all is cooked.

Notes:

This recipe made only 3 8 inches flatbreads, but can be doubled, tripled…

These flatbreads are good for wraps or can be paired with dips or dressings. 😉 

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Grilled Pineapple Salsa

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Sweet, smoky and tropical pineapple salsa – the grilled ‘effect’ will make you eat the whole thing. Perfect as side dish, sandwich/wrap filling or with salad 

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So Fiesta Friday Healthy Recipe Challenge started kicking in. When Angie revealed the rules and the recipe should have pineapples in it, I still didn’t know what to do. It took a while until grilled pineapple salsa came to mind. The only thing left? Leafy greens. Hmm…

Before I finally proceed with my Fiesta Friday Healthy Challenge entry, let me just talk about this grilled pineapple salsa…

I love fruit-based salsa/salad and mango is my favorite. Since this challenge requires pineapple, I’d say bye bye for a while to my favorite fruit. I knew fresh pineapples aren’t that sweet like the one in can if you pick a good fruit. How to pick? Don’t ask me – ask the store fruit ninja (a.k.a. the ones who is in-charge with fruits at your local grocery store).

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I was planning to “coat” this with sugar syrup, but that’s a big No, No for now… In my experience in grilling the pineapples, the tang disappears, but dries out a little. I did mix 4 slices of grilled pineapple with the non-grilled ones and it came out perfect. I grilled this in a pan, but if you char-grill the pineapples and the veggies, it will give you a deliciously smoky flavor. If you are not a fan like me, you can also check out this post for the trick on how to get the smoky effect. I also grilled red bell peppers and onions to come along with the salsa. Added some cucumber, tomatoes and squeeze of lemon juice… and I got amazing salsa! 😉

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Grilled Pineapple Salsa

Ingredients:
  • 6 slices of fresh pineapples
  • 1 red bell pepper, sliced vertically into 4
  • 2 red onions, quartered
  • 1/2 cup cucumber, diced
  • 1/2 cup ripe and firm tomatoes, diced
  • squeeze of fresh lemon juice
  • Parsley or cilantro, roughly chopped (optional)
 Instructions:
  1. Place bell peppers and onion in skewers.
  2. Grill 4 slices of pineapples along with the bell peppers and onions until edges turn brown.
  3. While waiting for the veggies to be done from grilling, prepare your cucumber and tomatoes and place them in a bowl.
  4. After grilling, let cool a bit and chop the grilled veggies and add them to the bowl of cucumber and tomatoes. Add squeeze of lemon juice and chopped parsley and cilantro (if using).
  5. Chill before serving.

Notes:

This can be served as a filling for sandwiches, wraps or can be added to a salad. This can also be used as a side dish or can be eaten with tortillas, flat breads or crackers. 

I served this as a filling and as a “dip” / side dish to my Spinach Flatbread. Heading over to Fiesta Friday # 155 to bring this delicious salsa.

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Healthy Ranch Dressing

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Healthier ranch dressing that can be used in salads, wraps or sandwiches. Refreshing and better than store-bought ones. 

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Oh, yes! You are on the right blog. This is still me. 😀 Is this the first time you are seeing the word ‘healthy’ on the title of my post? I guess so. Hmm, let us hope that this will not be the last time. 😀

I think I am trying to explore again as I’ve been thinking of making homemade salad dressing for some time now. My favorite is Caesar dressing, but was not able to find anchovies so I opted for something new (for me) and healthier. I suddenly thought of ranch dressing and I settled for it.

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Ranch dressing or any salad dressing is better when made from home as you know what you’re putting inside your body.

In this ranch dressing, I used 0% fat and organic Greek yogurt. This came out so refreshing and perfect with any kind of salad or can be used in sandwiches or wraps, too.

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I am sharing this with my Fiesta Friday friends at this week’s Fiesta Friday # 155. I hope Angie and the rest of the gang will love this. 😀

Healthy Ranch Dressing

Ingredients:
  • 1/2 tsp fresh dill, chopped
  • 1/2 tsp fresh parsley, chopped
  • 1/2 cup plain Greek yogurt, fat-free
  • 1 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
 Instructions:
  1. In a bowl, combine all ingredients and mix well.
  2. Do a taste test and adjust accordingly.
  3. Transfer to a container and chill inside the fridge.

Notes:

1/4 tsp each of dried dill and parsley can be used instead of fresh ones.

This dressing can last up to 3 days inside the fridge or check how many days your yogurt must be consumed after opening.

This dressing can be used in salad, sandwiches or wraps.

This recipe yields 1/2 cup / 125 ml of dressing, but can be doubled or tripled… 

I hope you like this recipe and let me know. 😉

‘All-Purpose’ Grilled Chicken

For the past few days, I’ve been struggling with the meals I prepare including my breakfast and lunch at my workplace. I’ve been eating store-bought meals for years and most of them are on the naughty side. So lately… I’ve been thinking of one dish in which I could use in more than one meal.

Now, let’s talk about grilled chicken. Personally, I love chicken thighs – the one sweet and spicy, to be specific. But… I’ve been trying my best to eat more chicken breast than thighs now. Don’t be too happy – this might last for only few days. 😛 So there are grilled chicken that is only good for salad or rice or you know, just one meal. Then my hungry brain told me to search for a good grilled chicken recipe that’s good for everything.

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This grilled chicken is good for salad, pasta, wraps, tacos, sandwich and so much more – you just have to be creative. 😉 I found a lovely marinade recipe and made the few adjustments and it tasted wonderful.

I hope my friends at Fiesta Friday # 155 would find this wonderful, too. Thanks, Angie, for keeping this party going. Lots of love to you!

All-Purpose Grilled Chicken

Ingredients
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 6 tbsp brown sugar
  • 1 tsp dried rosemary
  • 1 tbsp spicy brown mustard
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 3 chicken breasts (best if pounded to 1/2 inch thick)
 Instructions
  1. In a jug, mix all ingredients except chicken.
  2. Place chicken in a large ziplock bag or a bowl. Pour in the marinade and keep inside the fridge for 30 minutes to overnight.
When ready to grill:
  1. Remove the chicken from the marinade.
  2. Grill for 5 minutes or until cooked through.
  3. Let the chicken rest for 5 minutes before cutting and serving.

Notes:

The chicken can be grilled over charcoal, electric grill, in a grill pan/cast iron pan or under a broil.

This can be served with salad, pasta, rice and also as a filling for sandwich and wraps.

Happy weekend to all of you! Don’t forget to make someone smile today. 😉

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Gochujang Hummus

Take your classic hummus to the next level with Gochujang – one of best new combos!

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If you know me well, then you also know about my undying love for hummus… and my dying gochujang. 😀 I’ve been avoiding suicidal attempts that might take place anytime inside the cupboard and the fridge. I do not want such bloody scene! I don’t think you want me reporting such case, right?

So… hummus met gochujang… and they lived happy ever after… inside my tummy! 😛

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The gochujang gave an extraordinary spice and taste to the classic hummus. It was uh-mahzing! The gochujang can go from 1 tbsp to 2 tbsp – depending on how spicy you want the hummus to be. I think I used 2 tbsp and I am telling you – I polished off the whole plate. My cousin even asked me “Are you going to eat the whole thing yourself?” And I proudly said “Yes!”. Ohhh! It was so good! I enjoyed it with pita bread!

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And with all the holiday eating you’ve had, I thought of bringing a light dish to this week’s Fiesta Friday #152 – the final party for 2016. How amazing that I am co-hosting with Ginger this week, closing Fiesta Friday party for the year. And let me mention that I did co-host the first FF party this year, too. Yay! Opening and ending the FF party this year – how lovely!

Link up your best treats for our final FF party for 2016. Let’s celebrate together!

Happy 2017 to you, lovely people! I wish you a blessed, healthy 2017. I am so grateful for your amazing friendship! See you next year! 😉 

Gochujang Hummus

Ingredients:

  • 1 15-ounce can chickpeas, not drained (optional: you can reserve 1 heaping tbsp for serving later)
  • 3 cloves garlic, skins removed
  • 1/3 cup tahini (1/2 cup tahini if you don’t want to skin the chickpeas)
  • 1-2 tbsp gochujang
  • 2-3 tbsp fresh lemon juice
  • Salt, to taste
  • 1-2 tbsp extra virgin olive oil

To serve (optional):

  • Olive oil
  • Few pieces chickpeas
  • Roughly chopped parsley

Instructions:

SKINNING THE CHICKPEAS IS COMPLETELY OPTIONAL. IF YOU DO NOT WANT TO SKIN THE CHICKPEAS, SKIP INSTRUCTIONS NUMBER 1-3. 

  1. Separate the chickpeas and its water. Reserve the chickpeas water for later.
  2. In a shallow dish, place your drained chickpeas and remove the skin. Hold one chickpea with your index finger and thumb and it will easily pop out. Repeat until all skins have been removed. This will take about 20 minutes. Alternatively, you can also place the drained chickpeas in a bowl and add water. Getting handful of chickpeas, rub them together using your both hands. Some skins will be easily removed, but some will still stay. You can pour out the water with the skins. Since some of the skins are still intact, you can do the same process until most of the skins have been removed.
  3. Wash the skinned chickpeas and drain.
  4. Place the chickpeas in a heatproof bowl and put back the reserved chickpeas water.
  5. Add the garlic cloves and microwave on medium-high for 5 minutes. Let cool.
  6. In a food processor or blender, add in the microwaved chickpeas with garlic along with lemon juice, salt, tahini and 1 tbsp gochujang. While the food processor/blender is mixing, add in olive oil. Process until smooth and creamy, scraping down the sides as needed. Adjust the seasoning at this point, if desired. If you prefer the hummus to be more spicy, add another 1 tbsp of gochujang.
  7. Transfer into container and place in the fridge for at least one hour to thicken and develop the flavor. (I placed mine overnight)
  8. To serve, drizzle more olive oil, chickpeas and roughly chopped parsley. Serve with your favorite crackers, veggies or pita bread.

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Spicy Tomato Eggs

A healthy comfort food that’s delicious, spicy and filling. It’s very easy and quick to make, too. 

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Last week, my boss asked me to do my most hated thing at work- FILING! I dislike filing stuffs more than I dislike cinnamon (does it have to be all food-related?). I didn’t have any choice, but to comply. I was started doing my thing when my colleague arrived with her kids. The 13-year old girl told me filing is very easy:

The 13-year old girl: Hey, what are you doing? Why all these folders on the floor?

Me: The boss asked me to file all these stuffs and your Mom knows I hate filing.

The 13-year old girl: Really? Filing is really easy. See, in my room, I have so many papers like you. They are filed according to subjects. 

Me: See, I also know how to file. I take the papers and stuff them inside the office cupboard.

And everybody laughed.

After our conversation, I started thinking “What if I just imagine my office files as subjects? Maybe I’d be better at it.” I still haven’t finished what I started, but I am getting there. 😉

Filing those loads of papers was not an easy task for me that it slowly drained my battery. During such times, all I can do after a tiring day at work is to prepare something comforting, easy and quick. Well, not a “5-minute quick”… it’s longer than that, but not too long.

Comfort food doesn’t have to be sweets all the time (Is this me talking?), pasta and all those big burgers and cups of rice… sometimes, it can just be as simple and this Spicy Tomato Eggs. Of course, egg should be one of my comfort foods. 😛

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I love dish that’s tomato-base, so I loved this dish a lot. I love how the chickpeas give texture to the dish, which I am sure dried (and soaked) chickpeas is better than the canned one. This is best served warm and with toasted bread. I hope you will love it.

Spicy Tomato Eggs

Ingredients:

  • 1 tbsp olive oil
  • 1 large onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • 3 tbsp harissa
  • 2 x 400g canned plum tomatoes
  • Handful of coriander, roughly chopped
  • 2-4 eggs
  • 400g canned chickpeas
  • Salt and pepper, to taste
  • Toasted bread, to serve

Instructions:

  1. In a deep skillet with medium heat, add in olive oil.
  2. Sauté onion and garlic until fragrant.
  3. Add in smoked paprika.
  4. Add in canned tomatoes. Mash plum tomatoes with fork.
  5. Add in harissa paste.
  6. Add in chickpeas.
  7. Simmer on low for 10 minutes.
  8. Add in some of the coriander leaves, reserve some for garnish.
  9. Using the back of the ladle, create wells for the eggs. Crack one egg over the ladle and carefully, remove the ladle, leaving the egg on the well. You can create until 4 wells.
  10. Season each egg with salt and pepper.
  11. Put the lid on and cook the eggs for 2 minutes or until the white is cooked, but the yolk is still soft.
  12. Garnish with the remaining coriander leaves.
  13. Serve with toasted bread.

Source recipe: Spicy Tomato Eggs by Donal Skehan

I am late at this week’s Fiesta Friday # 130, but I am bringing something I know you will all love. 😀 Thanks to our co-hosts this week, Aunt Juju and Petra. Thanks also to our lovely lady, Angie.

Have a fun weekend to all. Happy Fiesta Friday!

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Guest Post @ Su’S Healthy Living: Roasted Eggplant Fan

I am really delightful to be doing another guest post for someone who is on a “nice side”. 😀 I love being invited by our vegetarian/vegan friends so I could leave my sweet tooth behind and eat and make something healthy.

Today, I am so happy to tell you that Su @ Su’s Healthy Living invited me to do a guest post for her. Unlike the first time I was invited, I am a little confident this time due to the food explorations I already did. Now, I know more veggie recipes which I am planning to make and share them with all of you.

Su is such a talented woman and an amazing friend. She has so many recipes that had me drooling. 😀 I am sure most of you knows her already, but for those who are not, please visit her blog, Su’s Healthy Living for more inspirations. 😉

For today’s guest post, I did Roasted Eggplant Fan which I really loved! I served it with lemon-tahini sauce and more feta cheese! That was a perfect food marriage, I tell you! For the recipe, please visit my guest post at Su’s Healthy Living.

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Thanks for being with me today. Please don’t forget to spread some smile today. 😀 ❤

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Meet ‘New Bloggers’ #49

I can’t believe I haven’t done this series for a very, very long time and I feel awful. I know there are many new and good blogs out there, but I don’t know why I can’t find some to share every week. Maybe I am not looking harder?

Anyway, I am back with new set of friends for you to meet and say ‘hi’. 🙂

Meet New Friends 4

Lazy Mom Cooking

Although she calls herself lazy mom, our new friend here is also willing to do some difficult recipes as well to put a smile on her loved ones. She also cooks from scratch and doesn’t approve instant mixes/ingredients. And I am happy that she doesn’t because homemade peanut sauce is more delicious than store-bought. I really love peanut sauce and I am drooling over this.

Blissful Bites

Although I am a sweet tooth, I’d love to read about healthy lifestyles and recipes. Good thing, Haley is here to help me/us.

Haley loves athletics and she was inspired to create healthy recipes in order for her to cater her active lifestyle. And as I said, healthy doesn’t have to be boring. Just look at this Sweet Potato Noodles & Creamy Cashew Sauce. I think it’s time for me to get a new spiralizer.

Rou’s Sweet Corner

Rou proves that you don’t have to be coming from a family who loves to bake to love or start baking. And I agree with her. In her blog, you will find something for everyone – sweet tooth or not. 😉 She shares recipes depending on her cravings and mood. I am glad that she shared this 10-Minute Glazed Doughnut Holes as everything quick is one of the bests.

Tolley Bakes

Hannah has always loved cookbooks as well as her Mom’s typewritten recipes. Now, it is her turn to write recipe not only to share with her loved ones, but also to us. She also loves photography, thus, her photos will make us crave for more. 😛 Cardamom Chocolate Brioche Rolls with my cup of coffee.

Burgers and Brownies

Just the blog name alone makes me want to take them from the screen and eat! 😀 Like Nyeree & Marlon, I am also forever in search of the best burger and brownies. Nyeree & Marlon finally started their blog and I am happy that they did. And it’s really hot outside and I could use a glass of this Peppermint Iced Latte.


I hope you say hello to these bloggers. Give them a wave by liking their posts or shake their hands by commenting on some of their posts. But you can also show you love to them by following their blogs. You follow their blogs = you gain new friends and a bonus of lifetime free delicious recipes! What do you say about that? 😀

And to my new found bloggers and friends, I am inviting you to join this wonderful virtual party (if you have not yet joined us) called Fiesta Friday with so much lovely, gorgeous people. In this party, we don’t just drop our sweets and savouries, we have lots of chitchats and lots of fun! I hope you could join us! You can find the rules and guidelines in the Fiesta Friday link. See you there!

Wishing you a week full of smiles and awesomeness! 😀 😀 😀

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