July is a great month!


As we enter a new month, July has many reasons to celebrate, half way through the year, slowly coming out of this pandemic, life is getting back to normal just in time for the summer holidays!! And don’t forget all these yummy holidays we have coming up. July 1st, July 4th and it’s my BIRTHDAY month. 

Rasberry Cheesecake Popsicles

for Canada Day.

Recipe by –The novice chef blog

8 oz fresh raspberries (or blueberries/blackberries/cherries)
1 tablespoon water
4 oz low fat cream cheese
3 tablespoons fat free milk
1 teaspoon vanilla extract
1/3 cup powdered sugar

1. In a small saucepan over medium heat, cook raspberries and 1 tablespoon of water for 10 minutes or until they are easily broken up with a wooden spoon.
2. Transfer mixture to a food processor (or strong blender) and puree till there are no lumps left. Refrigerate raspberry puree until cool, about 30 minutes.
3. Then in food processor, puree cream cheese, milk, vanilla extract and powdered sugar -until smooth.
4. In popsicle molds, layer raspberry puree and cream cheese mixture. Insert popsicle sticks and freeze for at least 2 hours.

Independence day- only red blue and white foods to be eaten today but they don’t always have to be sweet treats. 

Check out Bustle for 4th of July food ideas. 

I love the look of this red white and blue potato salad by Baked by Rachel


1/2 lb Yukon gold potatoes
1/2 lb purple potatoes
1/2 lb red potatoes
1/2 C sour cream or yogurt
1/4 C mayonnaise
2 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 tsp granulated sugar
1 tsp salt
1/2 tsp ground black pepper
1 clove garlic minced
1 Tbsp chives minced
1/4 tsp red pepper flakes optional.  



1. Scrub and chop potatoes into equal sizes.
2. Add red and white potatoes to a small saucepan, cover with water. Bring to a boil, cooking for 15 minutes.
3. Add blue potatoes to a small saucepan, cover with water. Bring to a boil, cooking for 10 minutes.
4. Drain potatoes, dry on a paper towel lined baking sheet. Transfer to a large bowl.
5. In a small bowl, whisk together remaining ingredients. Add to potatoes and toss well to coat. Chill until ready to serve. 

*Blue potatoes are cooked separately so the color does not dye the other potatoes.

The Ultimate Hendrick’s Elderflower Gin and Tonic.

It’s my party and I can drink if I want too!!

Yields 1 cocktail


2 ounces Hendrick’s Gin
3 thinly sliced rounds of cucumber
2 peeled and sliced pieces of fresh ginger
Fever-Tree Elderflower Tonic Water, to top 2 mint sprigs, to garnish
Cubed Ice



Combine Hendrick’s Gin, cucumber and fresh ginger in a Copa de Balon or large Burgundy red wine glass filled with cubed ice. Top of with tonic water and lightly stir. Garnish with mint sprigs, serve and enjoy! 

If you are a Gin and Tonic fan like myself and pretty much my whole family, head over to my pinterest board filled with creative G&T recipes. 

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