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Email: miranda.keyes@gmail.com

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  • Miranda Keyes

Cauliflower Pizza Crust with Brie, Rapini & Chili

Prep Time:15 minutes

Total Time:22 minutes

Serves: 2


1 tbsp olive oil

½ bunch rapini, ends trimmed

1 Irresistibles Naturalia cauliflower pizza crust

¼ cup tomato pizza sauce

½ pkg Artisan double cream brie cheese, thinly sliced

¼ tsp chili flakes


1. Preheat oven to 450°F.

2. Place olive oil in a large non-stick frying pan over medium-high heat. Place rapini in pan and season with salt and pepper. Cook until charred slightly and tender. Remove from pan and set aside.

3. Place frozen pizza crust on a lightly greased baking sheet. Spoon pizza sauce evenly over crust. Top with rapini, brie cheese and chili flakes. Bake for 5-7 minutes, until cheese is bubbly and crust is golden brown and crisp.

4. Top with chili flakes. Let cool slightly before slicing.

Cauliflower Pizza Crust w/ Pesto, Goat Cheese, Figs & Honey

Prep Time:10 minutes

Total Time:17 minutes

Serves: 2


1 Irresistibles Naturalia cauliflower pizza crust

¼ cup pesto

½ pear, quartered, cored and thinly sliced

1 fig, thinly sliced

2 slices prosciutto, cut in half

½ (130 g) pkg Artisan goat’s milk cheese

¼ cup arugula, packed

1 tbsp honey


1. Preheat oven to 450°F.

2. Place frozen cauliflower pizza crust on a lightly greased baking sheet. Spoon pesto evenly over base of crust. Top with pear slices, prosciutto and crumble on goat cheese. Place in preheat oven and bake until cheese has melted slightly and crust is crisp, 5-7 minutes.

3. Top pizza with arugula. Drizzle over honey. Let cool slightly before slicing.

  • Miranda Keyes

Arepas are a corn meal sandwiches that hail from Venezuela. Chimichurri is a vibrant green sauce made from fresh herbs, vinegar and olive oil that originated in Argentina. Use this sauce on everything you grill. Top grilled steaks, grilled chicken and sausages.

Prep Time:20 minutes

Total Time:1 hour

Serves: 4



1 bunch flat leaf parsley

1 pkg fresh oregano

3 tbsp red wine vinegar

2 garlic cloves, finely minced

½ small red chili, finely diced

½ tsp salt

½ cup olive oil


1 cup warm water

½ tsp salt

1 cup Maseca

2 tbsp olive oil, divided

1 filet steak

1 avocado, peeled, pitted and sliced

1 lime, cut into wedges


1. Finely chop fresh parsley and oregano leaves. Place into a bowl and mix in red wine vinegar, garlic, chili, salt and olive oil. Cover and place in the fridge for at least 30 minutes.

2. Preheat oven to 350°F.

3. In a large bowl combine warm water and salt. Add maseca and 1 tbsp olive oil and mix until a smooth dough forms. Let sit 5 minutes. Scoop ½ cup portions of dough and shape into large patties that look the same size and shape of an English muffin, about 1-inch thick. Heat a large non-stick frying pan over medium-high heat with olive oil. Place arepas in pan. Cook until golden brown, about 3-4 minutes per side. Use more olive oil, if pan looks dry. Place arepas onto a baking sheet. Place in preheated oven for 18 minutes, until golden brown and cooked through. Set aside to cool slightly.

4. Cook filet steak on BBQ or in frying pan. Cook until golden brown and an internal temperature reads 145°F for medium. Let meat sit 10 minutes. Slice into thin pieces.

5. Slice arepas in half. Top one side with avocado slices. Top with a few pieces of steak. Top steak with chimichurri. Top with other half of arepa. Serve with lime wedges and plantain chips.

  • Miranda Keyes

I was recently on holiday in England for a family wedding and en route home, my plane got cancelled and delayed 28 hours. I had to push back work and reorganize my schedule, which isn't great for a freelancer!

I was very excited to learn that Metro now does online grocery shopping. So, I put my order together while I was stranded in the airport and came home to the groceries pretty much waiting for me. DREAM! The veggies were super fresh and the first thing I made was a frittata with local Ontario asparagus.

This recipe is so great to have in the fridge all week. It can be eaten cold with a salad for dinner or warmed up in the morning for breakfast. It doesn't get any fresher!


1 tbsp olive oil

1 onion, diced

½ bell pepper, diced

5 cremini mushrooms, thinly sliced

1 bunch asparagus, ends trimmed and sliced into 1-inch pieces

10 cherry tomatoes, sliced in half

1 tsp salt, divided

12 eggs


1. Preheat oven to 400°F.

2. In a large bowl whisk together eggs and half the salt.

3. Heat olive oil in a 12-inch cast iron skillet over medium-high heat. Cook until golden brown, stirring often, about 5 minutes. Stir in diced pepper, sliced mushrooms and asparagus pieces. Cook until tender crisp, about 3-4 minutes. Stir in cherry tomatoes and sprinkle with remaining salt. Pour egg mixture over top of vegetables. Let cook on stove, 5 minutes. Transfer to oven and bake for 15-20 minutes, until frittata has no jiggle. Remove from oven and let cool slightly.