Canada Day Vanilla Greek Yogurt Popsicles

Hello everyone!


In preparation for the weekend I plan on having, I am relaxing tonight and enjoying this heat with festive popsicles.


These are so healthy and very (VERY) easy to make. The recipe only calls for 4 ingredients- milk, yogurt, sprinkles and vanilla. You can always switch the milk for almond, coconut, soy milk, etc to change the flavor or to suit your dietary needs.

Enjoy! If you try this recipe, let me know how you liked it or if you modified it 🙂


  • 2 cups vanilla Greek yogurt
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sprinkles


  1. Combine the yogurt, milk, and vanilla extract in a medium sized bowl and stir. Once the mixture is smooth, stir in sprinkles.
  2. Pour the mixture into popsicle molds and leave some room for expansion when it freezes.
  3. Freeze for at least 6 hours.
  4. Enjoy your Canada Day Frozen Bites



Lemon Garlic Salmon

Healthy and loaded with flavor! Just what this lazy Sunday needs.

Sunday dinners are always boring. I usually throw a frozen pizza in the oven or something simple like that. But I’m shaking things up today!

Baked salmon is probably one of my favorite things to eat with a little bit of rice, a nice garden salad and some wine.

This recipe is really easy to make and fast, you can pair salmon with just about anything (rice, potatoes, salad, you name it)!

salmon 1

Pictured below is the raw salmon and below that is the  rosemary, lemon and garlic marinade. Pure heaven!




salmon 1


Let me know if you try this recipe and how it turned out! Tag #cookingwithyve on Instagram so I can see all your beautiful creations 🙂




  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons lemon zest
  • 1-1/2 teaspoons finely chopped fresh rosemary
  • 1/4 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 4 salmon fillets, skin removed
  • Lemon wedges, for serving


  1. In a bowl, mix the olive oil, salt, pepper, lemon zest, rosemary, thyme and garlic. Add the salmon in and coat with the marinade. Refrigerate for at least 30 minutes.
  2. Preheat oven to 400F (205C)
  3. Place salmon on a tin foil lined baking sheet and drizzle the rest of the marinade over it. Bake for 10 minutes.
  4. Garnish with lemon wedges and serve

Happy Hot Chocolate

It’s been a year exactly since I started this blog so I’m trying to celebrate. When I think celebration, I think of drinks and the “cheers” motion. But I have been feeling a little down lately and I’m not in the celebrating mood. So what better way to cheer myself up/cheers with myself? Hot chocolate. It’s a drink and I can physically do the cheers motion with it and also CHOCOLATE.

This would have been more ideal if I had red wine at home, because I could have made my red wine hot chocolate again but alas, I don’t have any wine at home. But I have another secret ingredient 😉 Not so secret or special but evaporated milk in hot chocolate just makes it that much better. It’s really going the extra mile.


Anyways, let’s get to making the kitchen smell wonderful!


  • 3 cups water
  • ½ cup unsweetened cocoa powder
  • ⅓ cup sugar
  • 1 can evaporated milk


  1. Whisk the water, cocoa powder and sugar in a medium-sized saucepan, over medium heat. When everything has combined evenly, reduce the heat and let simmer for 7 . Whist occassionally
  2. Stir in the evaporated milk and let simmer for two minutes then serve

Coconut Milk Thyme Chicken

Hello everyone! Hope y’all have been doing well. I haven’t posted in a while and I have no real excuse sooooo. YEH!

Anyways, today I made coconut milk thyme chicken and rice for dinner. Everyone knows how to make rice so I didn’t include that in this recipe. This chicken however is just as easy to make and fast too. I cooked from frozen chicken and everything (including the rice) was ready in about 40 minutes.

FullSizeRender (3)
Before switching the chicken to the casserole dish

The garlic, thyme and coconut milk all combine so nicely!

Happy Sunday! Let me know what you think of this recipe either on my my tumblr or in the comments below!


  • 4 chicken drumsticks
  • salt and fresh ground pepper, to taste
  • 1/2 tablespoons olive oil
  • 1/4 tablespoon butter
  • ¾ teaspoons of dried thyme
  • 3 garlic cloves; minced or diced
  • 1/2 cups coconut milk


  1. Preheat oven to 375F degrees.
  2. Season chicken with salt and pepper.
  3. Heat olive oil and butter in a pan. When the butter is melted, add in the chicken till chicken is brown on the outside
  4. Add thyme and garlic; cook and stir for 30 seconds.
  5. Transfer chicken into a casserole dish and pour in the coconut milk. Bake until chicken is cooked (about 30 minutes)

Raspberry Oat Muffins

Hello everyone!

So I have been really not feeling the best lately and therefore not cooking so much but I decided to amp myself up a little. I decided to make oat muffins because they give you that boost you need and are really filling. You can’t go wrong with them. Then I found this amazing recipe  from Ramshackle glam and I was over the moon. Raspberries are just amazing in everything. Plus look how pretty these turned out!

oat 2This recipe is so easy to follow and make. She even included pictures along with each step which is always helpful.

The only thing I changed from her recipe to mine was the amount of applesauce I used, added olive oil and instead of light brown sugar, I used dark brown sugar. I had only one serving of applesauce which is just under 3/4 of a cup so I topped it up with some olive oil. That’s really the biggest difference and I feel like it probably didn’t alter the product too much. These muffins taste so healthy but yummy. You can feel the goodness just rushing through you. I’m glad I made these! Now I have my breakfast for tomorrow and a few oat

snacks here and there 🙂



Look how soft and moist they look! Hmm 🙂

This was a great idea.


Mango Tofu Coconut Rice

Hello everyone!

It’s almost the weekend 🙂 *happy dances*

I noticed I actually haven’t posted a hot meal recipe on here (except for my pizza) but that really isn’t a hot meal so here’s my dinner tonight:


It’s so healthy and refreshing. I am very happy I had this tonight and there are even leftovers for my lunch tomorrow :)!

It’s quite a lengthy process but if you put on some good music and genuinely enjoy cooking, this is actually really fun to make. It’s also vegan and vegetarian friendly so it’s a perfect meal for potlucks and food shares.

The good thing about this too is if you run out of the tofu mix before you run out of rice, the rice is really good on it’s own or just a regular easy sauce. Eating it with the tofu mix makes everything better to be honest because the coconutty taste really blends well with the mango.

sauceThe tofu mix alone is really yummy to pick at but refrain from doing that so you have enough for the rice. I may or may not be speaking from experience.

I hope you try this out! If you do, let me know how it turned out for you and if you used any fun substitutes. Till next time!



  • 5 cups uncooked jasmine or basmati rice
  • 1 clove garlic, minced
  • ¾ tsp salt
  • 398 mL can coconut milk
  • 1 cup water


  • 1 lime
  • ¼ cup honey
  • ½ Tbsp soy sauce
  • 1 tsp corn starch


  • 420g package firm
  • Pinch of salt
  • 2 Tbsp corn starch
  • 2 Tbsp oil for frying


  • 1 mango, diced
  • 2-3 green onions, sliced
  • Pinch of red pepper flakes



  1. Drain the moisture from the tofu and dry the tofu with some paper towel and wrap it in fresh paper towel. Press the wrapped tofu in between two plates and place something heavy on top of it. Let this pressing process happen for 30 minutes
  1. While the tofu is being pressed, boil your rice in some water. Add in the garlic, salt and coconut milk.
  2. While the rice is cooking, prepare the honey lime sauce. Zest the lime till you have about ½ teaspoon of zest. Squeeze the juice from the lime into a separate bowl (you’ll need about ¼ cup juice). Combine the juice with ½ tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
  3. After the tofu has been pressed, cut it into cubes. Dab with paper towel to make sure all the moisture is gone. Season the tofu with a pinch of salt. Sprinkle the corn starch on the tofu and gently toss till all the pieces are evenly covered.
  4. Heat oil in a large skillet. Add the tofu and fry on until golden brown on each side. When your tofu is fried, remove from heat and set it aside.
  5. Give the sauce a quick stir and add it to the tofu. Let the glaze simmer and thicken. When it gets thick, turn the heat down and add your cubed mango. Stir so that everything is nicely coated.
  6. Add the green onions and red pepper flakes and stir for the last time and take off the heat
  7. If you wish, you can serve with avocado and cilantro